Stuffed Spaghetti Squash

By August 18, 2015

Stuffing veggies is a great way to get people who might not be so excited about vegetables a little more game to try.  The squash, depending on the size, needs anywhere from 30 to 60 minutes in the oven to pre-cook (which is plenty of time to get your fillings prepped!) Twice-baked potatoes, move aside for stuffed Spaghetti Squash boats 🙂

 1 to 2 spaghetti squash (can slice large stuffed squash in half for servings)
 1/2 bunch greens (collards, kale, chard, broccoli leaves), washed, center ribs removed, and chopped
 2-3 tomatoes, rough diced (or 1/2 a pint of cherry tomatoes, washed, and cut in half or quartered)
 1/2 onion, finely chopped
 2 cloves garlic, minced
 1/2 green pepper, chopped
 1 cup grated Flat Rock cheese, or other salty cheese that melts well (optional)
 1 tsp smokey season (like paprika or chipotle)
 1 tbsp Honey (optional)
 Salt & Pepper
 Fresh herbs of choice-- tarragon, sage, rosemary, basil-- washed and minced
 Some browned bulk sausage or cooked beans (optional)
1

Preheat the oven to 400.

2

Cut the squash in half the long way, and scoop out the seeds.

3

Bake, cut side down in baking dish, surrounded by an inch or two of water. Check after 30 minutes to see if the squash is shreddable with a fork, but it might take up to an hour depending on the size of your squash. Don't let the outside get too mushy.

Make the fillings
4

Meanwhile, heat up some butter or oil in a pan, and lightly sauté the onion over medium-low heat. Once soft, add in green pepper, garlic, greens and tomatoes. Stir to cook and soften, just a few minutes, sprinkle with paprika. If you're using any meat, brown it in a separate pan (or brown it in the skillet before the veggies and do the veggies in the drippings.)

Stuff!
5

Take the squash out of the oven, but keep the heat on. Drain the water, flip the squash right-side up so they're ready to be filled. Using a spoon or a fork, shred the insides of the squash and add some salt and pepper as you go. Be careful to keep the skin intact to preserve your "bowls."

6

If using any meat, layer it in on the bottom and mix in with the squash. Then fill with your cooked veggies (and your minced fresh herbs), sprinkle the cheese on top. Bake for 10 more minutes, with the last 2-3 minutes under the broiler. Remove from oven, drizzle each with a little honey, and serve warm.

Don't throw away the seeds! In a small bowl, add some smoked paprika, a little salt and pepper and a splash of oil. Bake until lightly browned (in the 400 degree oven), about 10 minutes. Serve seeds on the size or sprinkle on top.

Ingredients

 1 to 2 spaghetti squash (can slice large stuffed squash in half for servings)
 1/2 bunch greens (collards, kale, chard, broccoli leaves), washed, center ribs removed, and chopped
 2-3 tomatoes, rough diced (or 1/2 a pint of cherry tomatoes, washed, and cut in half or quartered)
 1/2 onion, finely chopped
 2 cloves garlic, minced
 1/2 green pepper, chopped
 1 cup grated Flat Rock cheese, or other salty cheese that melts well (optional)
 1 tsp smokey season (like paprika or chipotle)
 1 tbsp Honey (optional)
 Salt & Pepper
 Fresh herbs of choice-- tarragon, sage, rosemary, basil-- washed and minced
 Some browned bulk sausage or cooked beans (optional)

Directions

1

Preheat the oven to 400.

2

Cut the squash in half the long way, and scoop out the seeds.

3

Bake, cut side down in baking dish, surrounded by an inch or two of water. Check after 30 minutes to see if the squash is shreddable with a fork, but it might take up to an hour depending on the size of your squash. Don't let the outside get too mushy.

Make the fillings
4

Meanwhile, heat up some butter or oil in a pan, and lightly sauté the onion over medium-low heat. Once soft, add in green pepper, garlic, greens and tomatoes. Stir to cook and soften, just a few minutes, sprinkle with paprika. If you're using any meat, brown it in a separate pan (or brown it in the skillet before the veggies and do the veggies in the drippings.)

Stuff!
5

Take the squash out of the oven, but keep the heat on. Drain the water, flip the squash right-side up so they're ready to be filled. Using a spoon or a fork, shred the insides of the squash and add some salt and pepper as you go. Be careful to keep the skin intact to preserve your "bowls."

6

If using any meat, layer it in on the bottom and mix in with the squash. Then fill with your cooked veggies (and your minced fresh herbs), sprinkle the cheese on top. Bake for 10 more minutes, with the last 2-3 minutes under the broiler. Remove from oven, drizzle each with a little honey, and serve warm.

Stuffed Spaghetti Squash

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