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Recipe for the Month of November 2022

By: Jeanne Jones

Garden Vegetable Stuffed Spaghetti Squash 

[Spaghetti Squash]

  1. Cut squash in half & remove the seeds. 
  2. 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.
  3. Roast 325’ uncovered 25-35 min or until the outer skin is soft to the touch.  
  4. Cover with parchment paper and a tea towel until warm enough to handle.  
  5. 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]

  1. Add a drizzle of extra virgin olive oil, salt and pepper, 1/4 c. 
  2. Parmesan cheese, (1/3 c. Each) small diced squash and zucchini, 1/3 c. Frozen spinach.  Mix well.  
  3. Add 1/3 cup of marinara, fresh Basil & Parsley – mix again.    
  4. Put filling back into the shells and top with a ladle of Marinara & your choice of: 1/3 c. 
  5. Mixed shredded cheeses (choose from: *Asiago, Fontina, Mozzarella or Smoked Mozzarella  Provolone or Smoked Provolone or Sharp Provolone). 
  6. Put Stuffed Spaghetti back on sheet pan and in over 325’ covered 30-35 mins.
Serve with a Garden Spinach Salad & Garlic bread/Roll!

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Christina DiArcangelohttp://www.christinadiarcangelo.com
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