Matthew: I’ve been accumulating squash from my CSA for the past few weeks and I finally had a break in more perishable vegetables and was able to use some of them. My friend Beth, who is a genius in the kitchen, sent me a recipe for Stuffed Spaghetti Squash with glowing reviews. I instead used acorn squash, but it still turned out great. The recipe also calls for marinara sauce. It would have been great to use homemade sauce, but since I didn’t have any on hand, I found some good quality canned sauce. As Beth said, this is really a great recipe for using up random vegetables. I actually used so many vegetables that they didn’t all fit back in the acorn squash halves, so I had to use another baking dish for the extra. This is definitely a d0-over! Here’s the recipe:
Italian Stuffed Spaghetti Squash
Prep: ~ 45 minutes total time, 20 active prep. chop/saute all the veggies while the squash is cooking and it’ll be quick.
– 1 spaghetti squash
In a large skillet, sauté the garlic and onion in olive oil. Add celery, carrots, peppers, salt and pepper and cook veggies until softened. Add zucchini, squash, mushrooms, and spinach and cook an additional 5 minutes.
Scrape the meat out of the squash and place in a large bowl. Add the sauteed veggies, breadcrumbs, and marinara sauce. Mix everything together, then return the mixture to the empty squash halves. Top with extra marinara, mozzarella, and parmesan cheese. Bake until the top is bubbling and melted.