You ever go to the grocery store and see something and wonder what the heck it is? Wonder who actually buys those “things”? I mean clearly someone must, right, otherwise the store wouldn’t carry it. Mostly I see things in the produce section that pique my curiosity … ugly fruit, rutabaga, endive, fennel … OK, so maybe these things aren’t super weird (I won’t get started on the middle aisles that carry things like Spotted Dick) but they’re not things that people typically cook, like on the daily. Which brings me to spaghetti squash.
A member of the squash family (I mean duh), spaghetti squash is low in calories, and a good source of beta carotene and fiber—so generally speaking it it’s probably better for you than traditional pasta (or noodles, does anyone even call them ‘noodles’ anymore?). But does it really work like spaghetti?
Can you toss spaghetti squash into a bowl and serve it with your favorite sauce and fool everyone into thinking it’s pasta?
OK. So, no, you can’t fool folks into thinking it’s pasta just like you can’t fool people into thinking a tofu scramble is ‘just like’ scrambled eggs, but I can pretty much guarantee you that people will like it if you make it. I bought two large squash, baked them and then treating the ‘flesh’ like pasta, tossed it with some Italian-inspired flavors, stuffed the squash ‘body’ and roasted them … and they were amazing!! Here’s how to make stuffed spaghetti squash.
Stuffed Spaghetti Squash
PREP TIME: 30 minutes | COOK TIME: 75 minutes
You can pretty much use whatever suits your fancy, I sauteed mushrooms with spinach and crumbles tempeh, added my favorite red sauce and cheese.
Cut the squash length wise WITH A VERY SHARP KNIFE scoop out the seeds and brush the flesh edges with a little olive oil. Place skin side up on a baking sheet and roast for 45 minutes at 400 degrees. Prep your stuffing while the squash bakes. Once it’s ready, remove from oven, flip over, and use a fork to scrape the strings of squash to loosen them. Place the squash into a bowl and toss with your stuffing.
Return the stuffed squash to the oven and bake for an additional 20 minutes. And that’s that. Enjoy!
Left over squash … I saved the extras and warmed them up with a little peanut butter for breakfast. Yes, I’m a tad bizarre but hey, don’t knock it until you try it : )
DISCLAIMER: Our recipes are just that, ours. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins that we replaced with plant-based options, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; ) Now for the serious part … periodically this site does offer health, nutrition and exercise information. The information provided is not intended as medical advice and is for informational purposes only. It is not a substitute for medical advice given by a licensed physician or other health-care professional. If you have any concerns or questions about your health, consult your physician and never delay obtaining medical or health related advice from your health-care professional because of something you may have read on this site. The use of any information provided on this site is solely at your own risk.
I use a combination of vegan mozzarella and dairy mozzarella to make this dish uber delicious, while still trying to keep it “plant-based.” And I don’t use ricotta or any other vegetables, like mushrooms or spinach, simply because I don’t think it needs it.Keep reading