Wednesday, October 19, 2011

Recipe of the week: Stuffed Spaghetti Squash

I love spaghetti squash, until my kids were older they didn't even know what pasta was.  We like it with marinara sauce or with sauce and meatballs.  I've recently made it and stuffed it with onions, mushrooms, zucchini and spinach, topped with some parmesan cheese and basil.  It goes well with marinara sauce (for the vegetarians in my house), it also goes nicely with a ribeye, like the one I just had or red sauce with meatballs.  If you try it let me know what you think.  A Votre Sante!

One spaghetti squash, about 4 lbs cut in half and cleaned out
2Tbsp olive oil
1 medium onion sliced
1 glove garlic diced
1-2 cups sliced mushrooms
1-2 sliced zucchini
3-4 cups spinach
2 Tbsp Parmesan cheese
1/2 tsp basil


Preheat oven to 375.  Slice spaghetti squash in half and discard seeds.  (I use an ice cream scoop to clean mine out).  Put the halves in a 9x13 pan with 1/2 inch of water, cover with foil and bake for 40-45 minutes.

While the squash is in the oven, put 2 tbsp olive oil in a skillet (I always use cast iron), saute the onion, mushrooms, zucchini.  When those vegis are almost done toss in the spinach, you want the spinach barely cooked.  Take the squash out the oven and spoon the mixture into one of the halves.  I like to leave one of the halves plain and stuff the other.  Top with the parmesan, basil, salt and pepper to taste.  Serve with marinara sauce, meat sauce or just eat it like it is....enjoy!