Dress up seasonal spaghetti squash with simple ingredients of mushrooms and broccoli to make these Vegetable Stuffed Spaghetti Squash!
So even though you have been seeing lots of chocolate around here or ice cream let’s not forget out our savory dishes.
Let’s talk spaghetti squash, shall we? Okay I had never even heard of it till like last year. I went to my best friends house and she had one there. I inquired and right then and there I learned all I needed to know about spaghetti squash.
I learned that they are super easy to cook. I learned that you take a fork and with little easy you have these type of “noodles”. I learned that it is good by itself but it is AMAZING when you stuff it with a bunch of ingredients.
In my house I buy seasonally. I try to get all of the fresh produce while it is in season. Right now I can get these for like .99 cents. Seriously you can’t beat that.
I bought two and if feed my family pretty well. I spent a week thinking about how I wanted to make these. I had not really tried stuffing my squash before (you can also make it in a casserole as well) but I was seeing a lot of this around the internet and thought why not!
I was so glad I did because they turned out great! I made two different kinds because none of my kids like mushrooms but my husband and I do. So the broccoli version was for them and the mushroom version was for us! It was a win-win! ENJOY!
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Vegetable Stuffed Spaghetti Squash
Ingredients
- 2 medium spaghetti squash, about 5 pounds
- 1 8 oz mushrooms, stems removed, washed and sliced
- 1 onion, sliced
- 3 roma tomatoes, diced
- 1 12 oz frozen microwave broccoli
- 1 cup shredded carrots
- olive oil
- salt
- parmesan cheese for garnish
Instructions
- Preheat oven to 400°F.
- Half squash and scoop out seeds. Place face up on cookie sheet lined with aluminum foil.
- Drizzle squash with olive oil and sprinkle with salt.
- Bake 25 minutes. (may vary on size of squash)
- In the mean time prepare the filling.
- In medium size pan, drizzle with olive oil, add onions, mushrooms and tomatoes. Sauté for 10 minutes or until mushrooms are soft and onions translucent. Set aside.
- Cook frozen broccoli in microwave according to packaging, about 5 minutes. Remove from package and dice. Set aside.
- When squash is done, pull out and shred with a fork.
- Top two halves with the mushroom mixture and two halves with broccoli.
- Top all with shredded carrots and cheese.
- Place back in oven fro 5 minutes to warm up.
- Serve immediately and ENJOY!
Sara @ Bitz & Giggles
I have dibs on the broccoli stuffed squash! I love that these are incredibly easy and good for you, too!
Deb@ Cooking on the Front Burner
I have never made spaghetti squash – so I think it is about time, right? This looks great Nancy!
Lucy
Yum! Pinning this one! I love spaghetti squash.
Nancy P.
Me too! Thanks Lucy!
Cyndi - My Kitchen Craze
My mom just told me that she wants to try spaghetti squash and here is your recipe. Love this idea and so need to make this for the family!! Now I’m hungry and I already ate dinner.
Nancy P.
You do! Mine loved it!!
Laura O @Petite Allergy Treats
Love easy affordable meals! I wish my family would eat more squash… so many in the stores right now. I know I want this for dinner. 😀
Laura @ Laura's Culinary Adventures
Yum! Though they both look delicious, I think I’d prefer the mushroom one too!
Nancy P.
It was amazing!!
Krista @ Joyful Healthy Eats
Totally loving how savory this is and how easy and healthy it is!
Nancy P.
All the things that make this great! Thanks Krista!