This stuffed spaghetti squash recipe is flavoured with spinach and goats cheese to make a hearty vegetarian dish. All the colours of autumn on your plate. With some added goats cheese!
Spaghetti squash is a delicious alternative to pasta, although remember that the taste of this will still be squash and you need to season it or add other flavours. It does not have a sweet taste as other squashes like pumpkin. It gets its name from the flesh which after cooking, is pulled away from the skin and resembles spaghetti noodles. The seeds are removed before cooking but you could set them aside and roast them for a snack or even sprinkle them over the cooked flesh.
Delicious and colourful
My first attempt a few years ago with spaghetti squash was not tempting. I had it plain with some seasoning and butter but did not care for it. So after looking at the piles of golden spaghetti squash now in the supermarkets, thought that it was time to have another stab at it.
This time, I decided to stuff it. That way the flavours are added and it is served in its shell, making it a very hearty dish for lunch that day. I love the flavour combination of spinach and goats cheese so decided on them. I also wanted the dish to look colourful and inviting so threw in some red onion for extra colour. The fun part of making this dish is pulling out the spaghetti flesh. I could have pulled apart 100’s in a production line happily that morning.
The dish was just so easy that it’s another one the Chief Taste could possibly attempt without supervision. Cut in half, bake, add other stuff and voila! Lunch for two! He enjoyed this with a side of salad and went back to work after lunch revived and ready for the afternoon’s challenges. I cuddled up with the dogs and had a nap. Think I got the better deal that day!
- 1 spaghetti squash
- 2 cups spinach
- 1 red onion, peeled and finely chopped
- 2 cloves garlic,
- 100g goats cheese
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- ½ teaspoon black pepper
- Preheat the oven to 200C/400F degrees
- Line a baking tin or dish with parchment paper.
- Wash and dry the spaghetti squash.
- Cut the spaghetti squash into half, lengthwise.
- Remove the seeds and the stringy parts of the flesh. Best scooped out with a spoon.
- Drizzle half of the olive oil all over the two halves and season the inside with salt and pepper.
- Place the squash cut side down on the baking tin.
- Bake for 35-45 minutes. Smaller squash will cook quicker so check after 30 minutes to see if the squash is cooked. (Poke it with a knife to check the flesh is tender).
- Whilst the squash is baking, prepare the filling.
- Heat the remaining olive oil in a frying pan and add the onion and garlic. Sautee for 5-8 minutes until soft and golden.
- Add the spinach and cook for 2-3 minutes.
- Remove from the heat and add the goats cheese.
- When the squash is cooked, remove from the oven and allow to cool for 5 minutes.
- Turn the squash around and with a fork gently pull the squash flesh from the skin so that it starts to look like spaghetti strands.
- Spoon the spaghetti squash flesh into the spinach mixture and gently combine. Season to taste.
- Place the filling into the spaghetti squash cases and place back into the oven and bake for 10 minutes.
- Eat and enjoy!
- Nutritional Info per serving – 349 Calories, 25g Fat, 12 Protein, 22g Total Carbs, 6g Fibre, 16g Net Carbs