Stuffed Spaghetti Squash

Stuffed Squash

If you’re looking for a hearty dish to serve as a meat-free holiday meal, stuffed squash has always been a winner with my family. Read on to find out how to make this delicious and satisfying meal.

INGREDIENTS

  • 1 large spaghetti squash
  • 2 cups of brown rice
  • 3 cups of mushrooms — I used Crimini
  • 1/4 cup pumpkin seed
  • 1/2 a large white onion
  • 3 cloves of garlic
  • Goat cheese (optional) or nutritional yeast if you’re vegan

DIRECTIONS

  1. Preheat oven to 400 Fahrenheit.
  2. Half the squash, remove its seeds/clean it out and place cut side up on a pan. Sprinkle squash with a little salt and pepper and put in oven to cook for 45 minutes, or until you can pierce it with a fork/knife.
  3. Start boiling water and cook the brown rice (click here for instructions).
  4. Slice mushrooms, chop onion and garlic and add all three ingredients to a frying pan on medium heat with a little coconut oil until mushrooms crisp up and get brown.
  5. After the rice is cooked, add it to the prying pan with the mushrooms and mix well.
  6. Once the squash is cooked, fill each half with the rice/mushroom mixture, sprinkle the top with pumpkin seed (Sidenote – you can roast the spaghetti squash seed that you cleaned out too if you like!) and broil in the oven for 5 minutes
  7. Sprinkle with goat cheese, or nutritional yeast for a vegan option and it’s ready to eat!
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