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Vegetable Stuffed Spaghetti Squash

Course Dinner
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Nancy Piran

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!