Vegetarian Stuffed Spaghetti Squash

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• It’s Gluten Free
• It’s done in under an hour.
• You can make it vegan or even add protein!

• Spaghetti Squash
• Olive Oil
• Salt
• Pepper
• Sweet Peppers
• Jalapeno
• Red Wine Vinegar
• Lemon
• Sweet Onion
• Raw Goat Manchengo Cheese
• Unsalted Organic Butter
• Brussels Sprouts
• Garlic

1. Cut the spaghetti squash in half lengthwise.
2. Scoop out the seeds with a spoon.
3. Rub olive oil all over the squash. Season with salt and pepper. Place cut side up on a baking sheet. Roast the squash for 45 minutes at 350 degrees in the oven.

Step 1. Cook the Squash: Pre-heat the broiler Coat Squash in oil, season with salt and pepper. Place cut side up on baking sheet and roast on the bottom shelf (45 minutes) until the squash starts to brown.

Step 2. Make the Baby Roasted Pepper Salsa: On a sheet tray broil peppers on the highest oven rack until they blister (five minutes). Flip and broil for 3 more minutes. Remove stems and seeds. Emulsify peppers in blender with lemon juice, sea salt, pepper, and red wine vinegar. Stir in onions.

Step 3. Cook the Brussels Sprouts: Lower oven to 375. In a skillet melt butter and saute Brussels Sprouts until caramelized and soft over a medium heat.

Step 4. Make the “Spaghetti”: Remove cooked squash from the oven and scoop out flesh with a fork, save the skins for serving.

Step 5. Assemble the Squash Boats: Combine sprouts, squash, and cheese and fill the squash skins. Top with sauce and more grated cheese. Reheat on an oven safe platter at 250 degrees until cheese melts.

• Make it Vegan – Replace the cheese with a vegan cheese or leave it out! Swap out the butter for olive oil or vegan butter.
• Add Different Vegetables: You can add any type of roasted vegetable you would like to these spaghetti squash boats. I’ve tried vegetables like roasted tomatoes and broccoli! Just use what ever ingredients you have on hand.
• Add Protein: Stir in some precooked shrimp for some extra protein.

Yes, spaghetti squash is low in carbs, reining in at 8 net carbs per cup. It’s one of the best vegetables to eat if you’re trying to cut carbs or want to eat more vegetables on a keto diet. Sticking with alkaline foods like spaghetti squash will help protect your health while you are on a keto diet. Out of all the squashes, spaghetti squash is the lowest in carbohydrates.

Slice a spaghetti squash by running your knife through it length wise. Use your fingers to pull it apart and scoop out the seeds.

Roasting the squash in the oven until it starts to brown will ensure that your squash isn’t watery. If it’s still watery you can also place the flesh into a strainer after you’ve scooped it out of the skin.

Roasted spaghetti squash tastes nutty and slightly sweet. Truth be told it’s like the tofu of squashes. It doesn’t have an intense flavor but will take on the flavor of what ever you cook it with. In this stuffed spaghetti squash recipe it tastes buttery and cheesy.

The spaghetti squash is done when the skin starts to brown on the edges and the flesh looks like it’s pulling apart and pruny. See process photos for reference.

When you’re looking for a spaghetti squash you should look for a few things. I always like to find a squash that feels heavy. The heavier the squash the more fresh it is. Also find one that is free of soft spots and cracks. The squash should be hard all around. Try to also pick one with a bright yellow color. The stem should be dry and free of cracks.

Yes! You can freeze stuffed spaghetti squash. In fact, it will last for up to eight months in the fridge. The best way to freeze it is…

1. Let the squash cool to room temperature.
2. Place it inside a freezer safe bag or air tight container.
3. Squeeze all of the air and moisture out of the bag.

Freezing spaghetti squash this way will prevent it from becoming mushy when it is thawed. If it is a bit mushy just reheat it in the oven to dry it out.

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