Veggie Stuffed Spaghetti Squash

I never thought I'd be into spaghetti squash. It looks weird and the idea that some vegetable is out there trying to replace pasta just seems wrong.

I gave it a try about a year ago and it is not bad at all. I'm not going to replace all my pasta with it, but it is pretty dang yummy.

The lady ringing me up at the grocery store asked me what spaghetti squash tastes like and I said, "It really doesn't taste like much. It's more about the texture and you put whatever flavor you like on it and it takes on that flavor."

Well, this recipe is a winner. If you are into Weight Watchers (holla!) or calorie counting, this is an incredibly filling and healthy meal. There's like a bajillion vegetable servings stuffed into this squash (that's a rough estimation) and lovely Italian flavors. Feel free to adapt the recipe to your liking (I know I did).

Veggie Stuffed Spaghetti Squash
Recipe adapted from Sweet Tooth Sweet Life

Ingredients:

1 spaghetti squash
1/2 tbsp extra virgin olive oil
1/2 tsp minced garlic
1/2 red onion
2 handfuls baby carrots
1/2 red pepper
1 zucchini
1 yellow squash
2 handfuls fresh spinach leaves
1/2 cup spaghetti sauce
1/4 cup breadcrumbs
3 tbsp Chavrie goat cheese
1/2 cup shredded parmesan cheese
Salt to taste
Italian seasoning to taste

Directions:
Cut your spaghetti squash in half, scoop out the pulp and seeds. Lay the two halves down in a baking dish with about ½ inch of water and microwave on high for 6-8 minutes. Let it cool, so it will be easier to handle.

Preheat your oven to 400 degrees.

Dice up all your veggies. This is the most time intensive part of the recipe. You could probably buy some of these pre-cut. I cut my carrots the smallest, because they take the longest to cook.

Heat your large skillet with olive oil. Add onions, carrots and red pepper. Saute for about 10 minutes or until sort of fork tender. Add zucchini, squash and spinach and cook an additional 5 minutes.

Scrape the innards out of the spaghetti squash with a fork and place in a large bowl. Add the sauteed veggies, breadcrumbs, marinara sauce, goat cheese, and spices. Mix and return the mixture to the empty squash halves. Top with parmesan cheese. Bake until the top is bubbling and melted (about 15 minutes). Serves 2.

Not the most photogenic recipe, but so yummy and healthy-fied :)

Fabulous Fall Fridays: Roasted Butternut Squash Risotto

Ok, I know a lot of blogs out there switch over to all Fall recipes once the season starts. Since I am not really down with that, I thought I’d feature a Fall recipe every Friday. Let’s call it Fabulous Fall Fridays, shall we?

This first one is a real doozy. What does that even mean? They always say it in Bugs Bunny cartoons. I think it means it’s mind blowing. And this roasted butternut squash risotto is totally out of this world delicious.

If you have never made risotto because it sounds intimidating, try this because it was pretty easy. You just can’t leave the room and forget about it (that’s my husband’s style of cooking).

If you are looking for comforting Fall flavors, you’re welcome, friends.

Roasted Butternut Squash Risotto

1 medium butternut squash
1 cup orzo (you could also use Arborio rice—I just had some orzo I wanted to use)
2 ½ cups chicken broth
2-3 Tbsp olive oil
½ cup grated (or shredded) parmesan cheese
Garlic to taste
Salt to taste
Rosemary or another fresh herb (like thyme, sage or parsley)
4 slices cooked bacon, chopped

1. Cut the top and bottom off your butternut squash, then cut down the center long ways. Pull out the seeds and pulp and discard. Peel and dice the squash and line a 9x13 baking dish with the chunks. Drizzle olive oil, garlic and salt over the top and lay some sprigs of rosemary on the top. Roast at 450 degrees for 20 minutes. Your house will smell of rosemary and garlic after this, so enjoy that (discard rosemary sprigs after roasting).

*My butternut squash made 3 ½ cups of chunks. Incidentally, you can also buy it already diced in the produce section of Wal-mart (or maybe at other places—I don’t know) and either roast it or steam it in the microwave.

2. You can either puree all of your cooked butternut squash or just do half of it like I did. I wanted some chunks in my risotto.

3. Heat a medium sized pot over medium heat and add 1-1/2 Tbsp of olive oil. Pour in your rice after the oil gets heated for a few minutes and stir to coat the rice in the oil. Toast your rice in the oil for about 3 minutes. Stir it the whole time (or most of the time) it is toasting.

4. Add 1 cup of chicken broth to toasted rice and stir, stir, stir. Stirring is essential in risotto, I’ve heard. Once that liquid is absorbed for the most part, add another cup of chicken broth and repeat.

5. Add ½ cup of broth after the 2nd cup is absorbed and stir some more. Never stop stirring (okay, you can stop for like two seconds if you need to, but stick with it). Taste the rice and see if it is done-ish. I wanted mine to be tender but still have a little bite. Season to taste.

6. Stir in pureed squash, cubed squash, parmesan and bacon. Garnish with sprinkle of bacon and cheese and a sprig of rosemary.

*This took me about 15-17 minutes from the addition of the first cup of broth. I’m sure cooking time would vary depending on your stove and the type of rice (or rice-like pasta) you use.

Serves 2 for main dish or 4 side dishes.


I brought this for lunch today. I kind of want it now, despite the fact that it is 8:45 a.m. and I’m still full from breakfast (oats in a jar). It is that good.