By: Jeanne Jones
Garden Vegetable Stuffed Spaghetti Squash
[Spaghetti Squash]
- Cut squash in half & remove the seeds.
- Drizzle with olive oil, salt and pepper, (rub on inside & outside of squash) and place cut side down on parchment paper on a sheet-pan.
- Roast 325’ uncovered 25-35 min or until the outer skin is soft to the touch.
- Cover with parchment paper and a tea towel until warm enough to handle.
- With a large fork, shred the spaghetti squash and gently pull away from the edges, then put spaghetti squash shreds into a large bowl. (Set the shells aside).
[Filling for Squash]
- Add a drizzle of extra virgin olive oil, salt and pepper, 1/4 c.
- Parmesan cheese, (1/3 c. Each) small diced squash and zucchini, 1/3 c. Frozen spinach. Mix well.
- Add 1/3 cup of marinara, fresh Basil & Parsley – mix again.
- Put filling back into the shells and top with a ladle of Marinara & your choice of: 1/3 c.
- Mixed shredded cheeses (choose from: *Asiago, Fontina, Mozzarella or Smoked Mozzarella Provolone or Smoked Provolone or Sharp Provolone).
- Put Stuffed Spaghetti back on sheet pan and in over 325’ covered 30-35 mins.
Serve with a Garden Spinach Salad & Garlic bread/Roll!
