A Fast & Delicious Dinner Idea: Stuffed Spaghetti Squash

A little while ago, I decided that I wanted to try cooking spaghetti squash, since I’d never eaten or cooked it before (but I like squash and like the idea of a noodle-replacement vegetable). Lucky for me, it was not only easy, but kind of fun.

All I did was cut it in half (for larger squash, you may want to quarter it), scoop out the seeds and pulp, and rub it with a little oil. Then put both halves face-down on a cookie sheet and let them roast in a 375 degree oven. (How long it will take will depend on the size of your squash, but when, you flip it over and scrape the inside with a fork, if it shreds easily, it’s ready.)

For an easy stuffing, I roasted some Brussels sprouts in the oven at the same time (quartered, tossed with extra virgin olive oil, salt, and pepper). I also combined about 1/2 cup of tomato sauce with about 1/4 cup of my cashew cheese (you could use ricotta instead); my measurements are based on a small squash, just right for two people–adjust if you are making it with a larger squash.

When the squash and sprouts were done, I simply layered a little sauce and a couple of sprouts to make the filling.

To eat, you just use your fork to shred the inside of the squash, which also mixes it with the stuffing, the skin acting as a bowl. As I shredded, I thought that this would be the kind of thing I could see kids really enjoying. It’s pretty fun. And this quick meal is also delicious.

Hope you try it and let me know how it goes!