Stuffed Spaghetti Squash

Recipe Ingredients

1 tablespoon	15ml	Spaghetti squash (large)
1 cup	237ml	Sun-dried tomatoes - not oil packed
1/2 cup	118ml	Dried shiitake mushrooms - or porcini
3		Garlic cloves
1 cup	146g / 5.1oz	Bread crumbs
1 cup	146g / 5.1oz	Fresh mushrooms - chopped
1		Jerusalem artichoke - peeled and chopped
2 teaspoons	10ml	Basil
1 teaspoon	5ml	Oregano
1 teaspoon	5ml	Rosemary - crushed
1		Balsamic vinegar - or red wine vinegar
1/2 cup	118ml	Water

Recipe Instructions

Preheat the oven to 350 F. Halve the squash and scoop out the insides. Place cut-side down in a baking pan and bake for about 20 minutes, or until it begins to get soft.

Soak the dried tomatoes and mushrooms separately in hot water.

Throw the garlic into a food processor while the machine is running. Process until the garlic is completely chopped. Throw in the stale bread and process until you have large crumbs. Empty into a medium mixing bowl. Add the fresh mushrooms, artichoke and herbs to the bowl. When the dried tomatoes and mushrooms have softened, chop and add to the bowl.

Turn the squash halves over and fill. Add water to the filling to keep the squash from getting too dry.

Bake another 10 minutes. Serve hot.

Notes:

1) I served the squash as halves. You may also scoop the squash out and serve it like pasta in a large bowl, mixed with the filling.

2) The filling would also be good if it were lightly sauteed in the balsamic vinegar and water before adding it to the squash.

3) Any mild-flavored squash would be just as good, such as zucchini. I also have a fondness for adding pumpkin puree to my spaghetti sauce, which leads me to believe that even the very flavorful winter squashs may make good containers for this filling.

Source:
Tanya Heikkinen

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.