I discovered my love for spaghetti squash last Fall (I know, it's the following summer and getting around to blog just now). I'd heard the amazing benefits of this vegetable - one thing being that its low in calories (1 cup = 30 calories) but incredibly satisfying when combined with a variety of flavours. I experimented with two variations of the stuffed squash- Italian and Mexican. For Italian , think lasagna ingredients (no pasta here obviously) and throw all that into the mix.
I didn't add spinach but it would be great in this dish.
- 1/2 cup ricotta cheese
- 1/4 cup red onion chopped
- 1/2 tsp garlic chopped
- 1/2 cup cooked quinoa
- marinara sauce
- 1/2 cup peas
- bunch of cherry tomatoes
- 1 tsp dried oregano (fresh if in season)
- 1/2 tsp dried basil (fresh if in season)
- mozzarella cheese to top.
1. First, roast the whole squash in a 400F oven for 30-40 minutes. When it's cooled, cut it lengthwise and scoop out all the inner seeds.
2. In a large sautee pan, sautee the onions, garlic, tomatoes, herbs, peas, ricotta and quinoa. Add the marinara and some salt and mix for 10 minutes. Tomatoes do not have to cook down.
3. Spoon the filling into the squash.
4. Top with as much or little mozzarella as you like and bake at 375F for 15 minutes till cheese is melty and bubbly.