Adapted from Hello Healthy
I love stuffed vegetables. Can’t you tell? I just love the idea of stuffing vegetables with stuff. It’s weird, I know but they always look impressive and beautiful and they’re great for when you have leftovers. Here’s one recipe that goes with the spaghetti squash fad that’s going around.
Yield: 2-3 servings
- 1 spaghetti squash
- 1 teaspoon olive oil
- ½ large yellow onion, diced
- ½ red bell pepper, diced
- ½ teaspoon oregano
- 1 cup sliced mushrooms (I used baby bello)
- 1 cup broccoli florets, finely chopped
- 1 cup canned black beans, rinsed and drained
- ½ cup shredded cheddar cheese, divided
- Black pepper, to taste
- Salt, to taste
- Preheat the oven to 375F (190C).
- Cut the spaghetti squash in half from top to bottom. Scoop out seeds and place flesh side down in a large microwavable bowl. Microwave for 7-8 minutes on high and allow to cool.
- Meanwhile, heat the oil in a skillet and sauté the onions, peppers and mushrooms together until softened. Season with salt, pepper and oregano.
- Stir in the broccoli and cook for a few minutes to brighten the green color. Stir in black beans. Remove from heat.
- Once the spaghetti squash is cool enough to touch, carefully use a fork to scrape out spaghetti squash strands into a bowl. Place the spaghetti squash skins in a 9×13-inch baking dish.
- Toss the spaghetti squash with the cooked veggies and ¼ cup of the cheddar cheese.
- Pour the spaghetti squash mixture into the spaghetti squash boats and top with the remaining cheese.
- Bake in the preheated oven for 8-10 minutes until the cheese melts.
Comments: This recipe is quite straightforward and has a nice blend of ingredients to yield quite a nutritious meal. Though the original recipe says it serves 2 people, my parents and I had enough with just one spaghetti squash. This is another great recipe to make kids eat broccoli. As I’ve said before, I hate broccoli but I chopped it nice and small and didn’t even taste it. If I were to critique one thing it’s that I think it needs more filling. I felt like there was way too much squash and not enough of the other things. Maybe doubling the other ingredients is to much but you can always double and freeze leftovers for some other meal.