 |
A few weeks ago I stumbled upon this recipe for Southwestern Stuffed Spaghetti Squash from Bev Cooks. I tried it and loved how it turned out and was inspired to create more versions of the stuffed spaghetti squash. I figured I couldn’t go wrong with Italian flavors, and I was right.
Spaghetti squash is pretty awesome. If you’ve never tried it, you really are missing out. When it cooks, the flesh of the squash can be pulled away from the skin in long, skinny strands that resemble spaghetti. Now the name makes sense, right?
So you’ve got this vegetable that can be used very much like pasta, only with a lot less carbs and calories and amped up nutrition. Now, don’t expect it to taste or feel exactly like pasta in your mouth. It doesn’t. It takes like squash and the texture is like squash. If you like squash, you’ll likely enjoy spaghetti squash.
The longest part of this dish is the actual cooking of the spaghetti squash. Of course, that’s hands off, and the rest of the recipe is a breeze.
I’ve made a few versions of this dish, and while the recipe I’m sharing with you is my favorite, there are many ways you can tweak this to your liking. One time I made it with great northern beans in the mixture, which makes a more substantial dish. Go ahead and add some if that’s what you are looking for. Of course you can also make this vegan by leaving off the cheese or using a vegan cheese substitute. It’s really good both ways.
Italian Stuffed Spaghetti Squash
A delicious low carb, lower calorie, and gluten-free alternative to traditional pasta dishes, this stuffed spaghetti squash is full of Italian flavors. It can be easily made vegan by leaving off the cheese.
Serves 2
1 spaghetti squash
2 teaspoons extra virgin olive oil
1/2 onion, chopped
1/2 green bell pepper, chopped
10 ounces sliced white mushrooms, chopped
1/3 cup sun-dried tomatoes, chopped (I used the packed-in-oil kind, drained)
1 tablespoon dried Italian seasoning blend (or a combination of your favorite Italian spices, such as basil, oregano, rosemary, etc.)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup Italian cheese blend, shredded (I used this kind from Organic Valley), optional
First, cook your spaghetti squash. You can use the method I shared in my tutorial, or here is another method: Preheat your oven to 375 degrees. Line a baking sheet with parchment paper, and set aside. Cut your squash in half length wise and scoop out the seeds and loose flesh. Put the squash, shell side up, on the baking sheet and bake in the oven for about 45 minutes. Remove it from the oven and allow it to cool.
Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and green pepper and cook until softened, about 5 minutes. Add the mushrooms and cook another 10 minutes, stirring frequently. Add the tomatoes, seasonings, salt, and pepper and stir to combine. Remove from heat.
Using a fork, scoop out the flesh of the spaghetti squash into a large bowl. (Again, check out my tutorial if you need to see what this looks like.) Add the mushroom mixture to the squash and stir to combine. Put half of the mixture back into the shell of one squash half and the rest of the mixture into the shell of the second squash half. {Stop here if you are not using cheese. Serve hot.} Top each shell with 1/4 cup cheese. Put the shells back onto the baking sheet and broil in the oven for about 5 minutes, until the cheese is melted. Serve immediately. Enjoy!
The version I’m sharing today I made to share with Tim for lunch. My half was plenty for a filling lunch, but Tim was scraping his shell, wishing there was more. But he’s 6’3″ and 230 pounds and needs a lot more calories than I do. So just be aware if you have a big guy to feed, this may not be enough on its own as a meal. Add a salad and bread like you would with a traditional pasta dish, though, and you’ll be all set.
|
Maryea is a stay-at-home mom on a mission to feed her family wholesome, real foods and stay a sane, happy mama at the same time! Click here to get free email updates with her posts:
My idea of a meal and my husband’s idea of a meal are two VERY different things! I would love this as a meal for sure—- the husband would expect a side of steak
Don’t you just love stuffing a vegetables with a bunch of other vegetables? This look divine– almost like veggie pizza without the crust!
This looks so super delicious and I can’t wait to try it! The possibilities are endless!