Veggie Topped Spaghetti Squash

by Michele Pesula Kuegler | February 26th, 2020 | Main Dishes, Recipes, Vegetarian
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Get multiple servings of vegetables in this one incredibly flavorful entree!

Get multiple servings of vegetables in this one incredibly flavorful entree!

Get multiple servings of vegetables in this one incredibly flavorful entree!

Veggie Topped Spaghetti Squash

Michele Pesula Kuegler

Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 30 mins

Course Main Course

Servings 2

Ingredients

  

  • 1 spaghetti squash
  • 2 roasted beets
  • 1 cup broccoli florets
  • 1/2 small sweet onion diced
  • parmesan cheese
  • olive oil

Instructions

 

  • Preheat oven to 400 degrees.
  • Wash squash and cut in half lengthwise.
  • Using a spoon, scoop out seeds.
  • Place halves cut side down in 13×9 baking pan.
  • Add a small amount of water, and cover pan with foil.
  • Bake for 30-45 minutes or until fork tender.
  • Place squash cut-side up to cool.
  • While squash is cooling, bring a medium-sized pot of water to a boil.
  • At the same time, heat a nonstick pan over medium heat.
  • Saute onion, cooking for 10 minutes, until golden.
  • When water comes to a boil, add florets.
  • Boil for 2 minutes; drain.
  • Using a fork, scrape squash so that it separates into strands.
  • Place 1 cup of squash in a serving bowl. Top with half of the broccoli florets and half of the onion.
  • Chop 1 peeled, roasted beet and add to squash.
  • Top with parmesan cheese and olive oil, if desired.

Keyword spaghetti squash
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This may be one of my favorite ways to serve spaghetti squash when I need a meal that’s simple. Yes, you have to take the time to cook the spaghetti squash, but once that’s done the remaining prep and cooking time is 30 minutes or less. My basic rule to keep this dish simple is use the vegetables that are in your refrigerator. If you have carrots, green beans, spinach, or whatever else, just gather it. Then chop and sauté, and dinner is ready!

To learn more about this recipe, originally published in October 2014, keep reading.

I love the fall.  Sure, I miss being able to wear flip flops, but I love the slight chill in the air, the colorful leaves on the trees, the scarves and sweaters that I can wear.  I also love the assortment of produce available in the fall.  As much as I love summer squash, I love winter squashes even more.  Included in this family is spaghetti squash. 

Spaghetti squash is newer to my cooking repertoire.  However, it has come to play an important role in my fall and winter cooking.  What I like most about it is that I can use it in place of regular pasta and have a hearty dish that isn’t heavy.  Load your pasta bowl with spaghetti squash, and you feel full.  However, you don’t feel like you need to take a nap as a bowl of rigatoni would do.

The other thing that I like about spaghetti squash is that it plays well with other ingredients.  I have served it with dried cranberries, which gives a nice sweet contrast to the squash.  I also have served it simply with marinara.  Last week I decided to try topping it with an assortment of vegetables that were hanging out in the produce bin.  Again, my darling spaghetti squash mingled nicely with its fellow ingredients.

I based this recipe on what was available in my refrigerator.  I am certain that other combinations of veggies could work well.  However, make sure that they are bright and colorful vegetables.  Not only will they make the plates attractive, the brighter veggies typically have more nutritional value.  So, not only will it look and taste good, but it also will be good for you!

The recipe for roasted beets can be found here.

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