Stuffed Spaghetti Squash

These are Mexican-inspired squash but the possibilities are endless!

Such as, Italian: soy “beef” crumbles, Tofutti ricotta, tomato sauce, any veggies (kale, spinach, mushrooms, onion)
Well, I’m kind of stuck on Mexican or Tex-Mex, but imagine all the ingredient options: soy “beef” crumbles, corn, peppers (red, green, poblano, jalapeño!), mushrooms, black beans, onion, tomatoes…

So, there are 3 steps to doing a stuffed spaghetti squash.

  1. Cut the spaghetti squash(es) in half and scoop out the seeds and middle stuff. Set the halves in a pan in some water and roast in the over around 400 degrees.
  2. Prepare the ingredients you’d like to mix into the squash—chop any vegetables, then veggies like onions, peppers, and mushrooms should be pre-cooked in a saucepan during this time.
  3. When the squash is done, scoop the skins with a fork to break it into spaghetti. Mix in your “fixings.” Top with shredded cheese which will melt over the top during the second time in the oven. Bake for a second time for like 15.

This is what the squashes will look like between steps 2-3, before the 2nd bake. These were with no cheese.

spaghetti squash w/ black bean, onion, poblano pepper
spaghetti squash w/ black bean, onion, poblano pepper

I did not take photos to the full completion of this recipe, and I’m a terrible food photographer, so I’ll let someone else show you what your life could be like if you get really fancy! (link to non-vegan recipe)

Stuffed Spagetti Squash from Comfort of Cooking
Stuffed Spagetti Squash from Comfort of Cooking
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s