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.
- 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
- Preheat oven to 400 Fahrenheit.
- 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.
- Start boiling water and cook the brown rice (click here for instructions).
- 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.
- After the rice is cooked, add it to the prying pan with the mushrooms and mix well.
- 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
- Sprinkle with goat cheese, or nutritional yeast for a vegan option and it’s ready to eat!