Saturday, July 14, 2012

Stuffed Spaghetti Squash

Guilt-free eating! That's how I feel when I fix stuffed spaghetti squash. There is nothing but veggie goodness and melted mozzarella cheese. You could stir in some cooked Italian sausage slices if you just have to have meat. However, this dish is so hearty and with the different vegetable textures, you won't even miss it. Serve this with garlic bread and you have a whole meal.

My BFF Claudia first introduced me to spaghetti squash years ago. At one point she worked from a home office and every so often, she would whip up an awesome lunch and invite me over to share. The meal was incredible and getting out of the office for a break and catching up on girl talk made it even more enjoyable. She plans to share her recipe with you in a guest post in the very near future.

I recommend cutting all the veggies before you start cooking the squash so it comes together time-wise. Quantities listed are for fixing 2 squash (4 servings)

  • 1/2 red onion chopped 
  • 1/2 of a 10 oz. bag matchstick carrots 
  • red bell pepper, chopped
  • 2 small yellow squash, diced
  • 6 oz. broccoli florets
  • 1 bunch of asparagus, cut into 1" slices
  • 2 tsp. minced garlic
Place in a LARGE skillet with a small amount of olive oil Cook this while the squash is cooking. Lightly season with a little salt and pepper. The spaghetti sauce will add more flavor.
Using a large, sharp knife, cut squash in half. BE CAREFUL! It can be a little tough to cut.

Place in a large pot and cover with water. Bring to a boil and let it cook 10-15 minutes.

With a sturdy, large spoon, scoop out the seeds from the center.

Using a fork, shred and remove spaghetti squash. Place shells on a large baking sheet.
Add the squash from two halves* to the cooked veggies.
Amazing how much it looks like a pile of angel hair pasta!
Stir in one jar of Paul Newman's Marinara Sauce. Heat through.

*The squash from the other two can be reserved and served with butter, salt and pepper or topped with pasta sauce for another meal. 

Divide vegetables between the four shells.
Top with three slices mozzarella cheese.
Bake in 350 degree oven until cheese is bubbly and lightly browned.

1 comment:

  1. Wow - these look amazing! And with all those veggies - you're right - it's totally guilt-free!