Stuffed Spaghetti Squash
Spaghetti squash is one of my favorite vegetables. It is so versatile. I decided to get a little creative the other night. I wanted a quick and easy vegetarian meal. I had a nice spaghetti squash sitting on the counter begging to be eaten. How could I refuse? Stuffed spaghetti squash sounded good. I checked in the pantry and came up with some Trader Joe’s Enchilada Sauce, a can of kidney beans and a pouch of Uncle Ben’s Ready Rice Red Beans and Rice.
I cooked the spaghetti squash for about 5 minutes in the microwave to soften it enough to cut in half. Once you cut it in half, scoop out the seeds with a big spoon. Drizzle on a little olive oil, season with salt and pepper .
You have several options for how to cook the squash depending on what you have. You can line a baking/cookie sheet with parchment paper or foil. Or if you have a casserole dish you can either rub a little olive oil or spray with some cooking spray. Place the squash cut side down and bake for about 35-45 minutes.
While the squash is cooking combine the kidney beans, red beans and rice, and enchilada sauce in a medium sauce pan. Simmer on low stirring occasionally.
Once the squash is done, take a fork and scrape the flesh until it looks like a bowl of spaghetti.
Fill the squash with the bean and rice mixture. Sprinkle a little cheese on top. Broil until the cheese is melted and you’ve got dinner! I like to add some hot peppers and plain greek yogurt or sour cream as well. It’s easy, healthy, yummy and filling! Best of all you have one left over for lunch or dinner the next day.
Stuffed Spaghetti Squash
Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
- 1 Spaghetti Squash
- 1 16 ounce can of beans ( I used kidney beans)
- 1 8.8 ounce bag of Uncle Ben's Ready Rice ( I used Red Beans and Rice)
- 12 ounces enchilada sauce ( I used Trader Joe's)
- 1/2 cup shredded cheddar cheese
- Optional toppings; sour cream, plain greek yogurt, jalapenos
Preheat Oven to 375 degrees
- Microwave Squash 3-5 minutes to soften.
- Cut in half and scoop out the seeds with a large spoon.
- Drizzle with olive oil. Salt and pepper to taste.
- Place cut side down on a cookie sheet or casserole dish sprayed with cooking spray or lined with parchment paper.
- Bake 35-45 minutes until tender.
- While squash is baking, combine the kidney beans, rice and red beans and enchilada sauce in a medium sauce pan. Simmer on low stirring occasionally.
- Remove squash from oven. Scrape the flesh with a fork to make spaghetti like strands.
- Fill each half with the bean and rice mixture.
- Sprinkle cheese evenly on each half. Broil until cheese has melted.
- Add your favorite toppings and enjoy!
Makes 2 servings