Stuffed Spaghetti Squash

Preperation time
5 m
Skills level

Serving size
4
Country of origin

Preparation time: 5 m
Cooking time: 50 m
Servings: 4

Ingredients

  • 2 medium sized spaghetti squash, cut in half lengthwise
  • 1 cup sliced mushrooms
  • 2 cups of baby spinach
  • 1/2 of a red onion, cut into slivers, reserve a few for garnish
  • 2 cups of chicken stock or vegetable stock
  • a few thyme sprigs
  • one bag of shredded mozzarella
  • sea salt and black pepper to taste
  • medium non-stick frying pan
Recipe Type:
Course:

Spaghetti Squash is a winter sqaush, so it is seasonal. It’s very low in carbohydrates, only 42 calories per cup, and it’s very nutritious. I just like the taste and the rest is just an added bonus as far as I am concerned. This particular recipe is mouth watering. You are increasing the caloric profile, with the addition of veggies, butter, and cheese, but it’s well worth it.

The biggest challenge with this gourd, is cutting it, so proceed carefully. I did a little research and I read that you can make a few slits on the top of it vertically, then place it in microwave whole for about 6 minutes, then cut along the slits. This should make cutting it much easier. Always cut downward. With that said, here are the directions for your soon-to-be favorite meal.

Start by preheating the oven to 425 degrees. Once you have cut the squash, scoop out the seeds and discard. Next, drizzle olive oil and add a sprinkle of ground sea salt to the flesh. Turn flesh side down onto a greased baking sheet. Place in a preheated oven for 35-40 minutes or until tender.

In the meantime, create a roux which will give your sauce flavor and thicken it.  Use 2-3 tablespoons of butter and let this melt in the pan. Then add in 2-3 tablespoons of white flour. It will be clumpy – that is fine. Next, add in 1 1/2 cups of the stock (reserve the 1/2 cup). Whisk this together until no lumps remain.  Add in 3/4 cup of sliced mushrooms (reserve some for garnish), the slivers of onions (reserve a few for garnish), and the fresh thyme. Let this simmer until the mushrooms are tender. After the mushrooms soften turn off the heat, and remove from hot burner.

Once the squash is done, scoop out the flesh, keeping the gourd intact. Mix in the spaghetti with the veggies, and add in the spinach. Let this simmer on low for 5 minutes, adding in the remaining stock.

Next, with a slotted spoon place a few scoops of the spaghetti mixture into the gourd halves. Top each half with mozzarella cheese, and season with salt and pepper, and a few fresh thyme leaves. Place in the oven for 10 minutes or until the cheese melts and slightly browns. This is best served warm. Add some red onions, fresh thyme, and a few mushrooms slices all around your platter for garnish.

I hope your family enjoys this as much as my family.