Veggie Stuffed Spaghetti Squash

Want a warm, filling vegetarian or vegan entrée option for Thanksgiving dinner? This stuffed spaghetti squash is it!  The mushrooms, roasted garlic, and nutritional yeast flakes give the squash a rich, umami flavor while the diced tomato and wine add acidity and sweetness.  This dish is healthy and attractive- serving it in its squash shell certainly makes it table worthy!

Veggie Stuffed Spaghetti Squash
Serves 4
Total Time: 40 minutes

• 1 small spaghetti squash (about 2 1/2 pounds)
• 1 tablespoon olive oil
• 8 oz sliced white mushrooms
• 1/2 medium yellow onion, chopped
• 1 red bell pepper, seeded and chopped
• Kosher salt and freshly ground pepper
• 1 head roasted garlic, chopped
• 3/4 cup dry white wine
• 1 12.5-ounce can diced tomatoes
• 8 fresh basil leaves, chiffonade plus more for garnish
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (use 1/4 if sensitive to spice)
• 3 tablespoons nutritional yeast flakes
• Grated parmesan, for topping (sub vegan parmesan)

Cut the squash in half lengthwise and scoop out the seeds. Put the squash cut-side down in a microwave-safe dish with 1 cup water. Cover loosely with plastic wrap and microwave until tender, about 15 minutes. Uncover and let cool slightly. Use a fork to scrape out the flesh in strands.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and caramelize, about 4 minutes.  Add onion and pepper and cook until soft, about 3 minutes. Stir in the garlic and wine; bring to a boil and cook until reduced by half, 2 to 3 minutes. Add the tomatoes, bring to a boil, then reduce the heat to medium low and stir in the fresh basil, oregano, thyme, dried basil, red pepper flakes, and nutritional yeast flakes. Simmer, stirring occasionally, until thickened, about 10 minutes.

Turn on broiler. Add the spaghetti squash to the sauce and toss to coat. Season generously with salt and pepper. Divide among squash shells, top with parmesan and broil for 3 minutes.

*Don’t own a microwave? Roast your squash. Heat the oven to 400°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 2 tablespoons of the oil and season generously with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes. Scrape the flesh with a fork to make long strands.

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