Thursday, March 13, 2008

Stuffed Spaghetti Squash


Alright time for something a little healthier than apple pie-cake, chocolate oatmeal coconut cookies and earl grey white chocolate muffins (though I promise there are many more baked goods to come). The cookbook How It All Vegan! never fails to disappoint me. The recipes are always simple, made with ingredients you probably already have at home, often healthy, and of course so delicious. That goes for their other cookbook The Garden of Vegan too, and I'm sure for La Dolce Vegan but I don't have that one yet.


A while ago I saw these beautiful roasted goat cheese-stuffed squash on use real butter. (Go check out her blog - the photos are amazing!) I had stuffed squash on the brain and I was happy to come across this recipe for stuffed spaghetti squash in How It All Vegan.


The filling was incredibly tasty, even though I added 1 cup of onion instead of 1 whole onion (not sure what was going on there). Next time I'd add more lentils to make it more of a substantial and filling meal, instead of just a side dish. And perhaps just make a bit more stuffing to balance out all the squash.


If this sounds good, you might also like:
Squash & Aged White Cheddar Tart with Sage and Roasted Garlic Custard
Sweet Potato and Black Bean Chili
Sweet Potato Badi
Pasta with Tofu Red Pepper Sauce


Stuffed Spaghetti Squash
slightly adapted from How It All Vegan!

1 medium or large spaghetti squash, halved and cored
1 medium onion, chopped
6 mushrooms, chopped
1 tsp olive oil
1/2 tsp salt
1 tsp pepper
1/2 tsp cumin
1 cup cooked or canned lentils*
1/2 cup whole wheat bread crumbs

Preheat oven to 350F. Cut the squash lengthwise in half and scoop out the seeds, but leave the meat. Lay squash face up on cookie sheet. Set aside. In a medium saucepan, saute the onions and mushrooms in oil on medium-high heat until onions are translucent. Add the salt, pepper, cumin, lentils and bread crumbs and cook for 3 minutes more. Spoon the stuffing into each half of the squash and bake in oven for 30 minutes** or until squash can be pierced easily with a fork. Note: If your squash won't lay flat on your cookie sheet, you can cut a bit off the bottom.

*I used red split lentils. 3/4 cup of dry red split lentils made 1 cup of cooked lentils.
**Mine took 50-60 minutes.

20 comments:

Patricia Scarpin said...

This looks healthy AND delish - a great combo in my opinion!

Bellini Valli said...

I have been wonderfing what to do with that spaghetti squash that has been sitting on my counter forever...thaks for the inspiration:D

giz said...

Meat eaters would just never even know it's not meat. The combination of squash and lentils -so good.

Kevin said...

I still haven't tried spaghetti squash. Your stuffed spaghetti squash sounds good. I am going to have to look for a spaghetti squash.

Indigo said...

I adore squash! (You seem to have a habit of using all my favourite ingredients in your cooking & baking XD). Trying this!

winedeb said...

This looks and sounds wonderful! The photo above the recipe was the clincher for me! Yum!

Johanna said...

Yum, I love stuffed vegies and love the look of your spaghetti squash - wish it was easier to find - my mum cooked it with occasionally when I was little but I never see it now!

BitterSweet said...

Oh I love spaghetti squash, and yet I've never thought to try stuffing them. What a great idea!

Alisa said...

That looks great!

Mary said...

this looks terrific! I don't have how it all vegan, but use la dolce vegan multiple times per week...it's work the money if you ever consider buying it.

Helene said...

Another great recipe. You always make me hungry.

LisaRene said...

I'm all for pie & cake, cookies and muffins, as a matter of fact I had 6 cookies for lunch today :) I'm a big believer in the above mentioned goodies for lunch then a nice healthy dinner like you just made. It is a great presentation!

Lisa said...

What a fantastic idea. I just might have to buy a squash!

Wheeler said...

Ohh that looks delicious and so healthy. I'll have to give that one a try.

michelle @ TNS said...

ooh, this looks good. love the presentation!

Jaime said...

i like spaghetti squash and this is a neat way to cook it!

Danielle said...

I love spaghetti squash and it is a staple in our house whenever possible. Usually I just do the quick way and pass it off to my little one as spaghetti. I am going to try your recipe! Delicious!!

eatme_delicious said...

Thanks everybody. :)

tashia said...

ASHLEY! Its Tashia (Starbucks) I knew I recognized the name of this blog. Im glad to see you're still enjoying cooking. I'll be making this for dinner tonight! Hope you are well. xx

eatme_delicious said...

tashia: Hey!! Nice to hear from you. :) Hope you enjoy the squash!