Spaghetti Squash

Spaghetti squash is available year-round but is best eaten during the fall and winter. A super versatile vegetable that can be stuffed OR the inside can be used in the place of pasta!

Spaghetti squash contains Vitamins C and K along with fiber and potassium. I recently made it with a Mexican twist, but when stuffing the squash, you can use beans, quinoa, or meat. For the recipe I used, mix each of these ingredients together in a bowl:

• 1 can of black beans drained

• 1 tsp of taco seasoning

• 1/3 cup of salsa

• One handful of cilantro (chopped)

• And to really up the nutrient factor, I snuck in some chopped kale!

• Cheese is optional

To cook:

Cut the squash in half and remove the membranes around the seeds. Brush on olive oil and season with salt and pepper. Turn the cut side down onto a large pan.

Cook the spaghetti squash for 30-35 minutes at 375° F. You do not want to overcook it because you will pop it back in the oven after adding the stuffing. The time will depend on the size of the squash and the heat of your oven.

Remove and let rest for 10 minutes. Using a fork, fluff the spaghetti strands away from the rinds.

Divide the stuffing mixture between the two halves. Fluff the strands slightly and mix the toppings in.

For my half, I used vegan Mexican cheese. For my husband, I used regular Mexican cheese. Return to the oven for 20 minutes or until the cheese is completely melted and the stuffing is warmed thoroughly. Enjoy!

Optional:
Italian sausage with chopped spinach, tomato sauce and Italian seasonings. Get creative!
OR
Use spaghetti strands as pasta for marinara or bolognese sauce.