Stuffed Spaghetti Squash
I was recently gifted a spaghetti squash which truth be told, is NOT a squash variety I enjoy. So for the sake of being grateful I decided to give this stringy flesh yellow oblong vegetable another try. Let me put it this way, the marriage of spaghetti squash and bbq sauce is a match made in heaven!
This recipe is SUPER easy!!
Ingredients
1 spaghetti squash
fresh ground black pepper
1 1/2 cups cooked grains, I used brown rice
2 veggie burgers, thawed if frozen, my favorite is this Ultimate Farro Mushroom Burger
1/2 cup BBQ sauce, I love this OMG BBQ Sauce
fresh chopped cilantro
Instructions
Preheat oven to 400 degrees Fahrenheit. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Sprinkle the inside with fresh ground black pepper and place cut-side down on a parchment paper-lined baking sheet. Use a fork to pierce holes into the exterior of the squash.
Place in the oven and roast for 40 minutes until slightly brown on the outside and fork tender on the inside. This time will vary depending on the size of your squash.
Toward the end of the baking time, place the veggie burger in the microwave for 1-2 minutes to heat through. Remove and crumble the veggie burger into 1/2 inch pieces. Meanwhile, heat the grains in the microwave until heated through. Combine the grains and the veggie burger.
At the end of the squash roasting time remove from the oven and flip the squash so the cut side is up. Using a fork with one hand and an oven mit holding the squash, fluff the spaghetti squash strands from the sides and bottom of the squash. Spoon half the grain mixture onto each half of the squash and return to the oven for 10 - 12 minutes until the grain mixture is heated through.
While the squash is heating place the BBQ sauce in a microwave-safe dish and heat through. Remove the squash halves from the oven and drizzle the BBQ sauce on each half of the squash and top with fresh chopped cilantro.
Serve with your favorite side dish such as cooked greens or salad.
Serves 2
