Stuffed Squash

Stuffed Squash

Our daughter and I attend cooking classes together, she is only 8 but loves to cook and wants to be a chef when she grows up (for now).  Here is a recipe that we learned at cooking school and we love and make all the time.  We have changed it a little to what we like.

1 medium spaghetti squash

1 Tbsp EV olive oil

1/3 cup balsamic salad dressing

1 cup baby spinach

1 onion, diced

1 garlic clove, minced

1 carrot, diced

1/2 red pepper, diced

Salt and pepper to taste

3/4 cup grated mozzarella

1/4 cup grated Parmesan

Preheat oven to 400F.  Line a baking sheet with parchment paper.

Slice your squash in half lengthwise and scoop out the seeds. rub a little olive oil on each squash, place on prepared baking sheet face down, and roast for 30-40 mins, or until tender and easily pierced with a fork, set aside to cool. 

In small pan, saunte the onion, garlic, carrot and pepper in a little olive oil, until softened. Add the spinach, and when wilted toss the mixtures in the dressing and combine well. Season if necessary. 

Combine the cheeses and sprinkle a little of the cheese in each of the squash and stuff each with veg mixture. Top with remaining cheese. Tent the baking sheet with aluminum foil. Bake for 20-30 mins or until warmed through

Serve and Enjoy

You can also add cooked chicken breast to stuffing mix, for a whole meal in one.