This recipe has been on my mind for a while now and I am so glad I got around to making it. Luckily I had my husband's help in the kitchen because it involves lots of chopping and multitasking...but it is SO worth it. I can't even explain how good this meal was. And it was so healthy too!
*Makes 2 servings (tons of leftovers though!)
1 large spaghetti squash, cut lengthwise
1/2 tbsp olive oil
1/2 tsp minced garlic
1/2 chopped white onion
4 celery stalks, chopped
6 baby carrots, cut up into small pieces
1/2 cup diced red pepper
2 slices pre cooked bacon, diced
1/2 cup zucchini. chopped
1/2 cup yellow squash, chopped
1 cup fresh spinach leaves
1/2 cup Italian style diced tomatoes (canned)
1/4 cup breadcrumbs
3 tbsp goat cheese
1/2 cup mozzarella cheese
3/4 cup marinara sauce
Salt & pepper to taste**Optional- ground/shredded meat...we added it to the mix for extra protein but it isn't necessary
1. First things first, chop all your veggies which will be the most time consuming so I like to do it ahead of time.
2. Bring a large pot of water to boil. Cut your spaghetti squash in half, length wise and remove the seeds. Place in boiling water for 12-15 minutes until tender
3. Meanwhile, cook the onion and garlic in olive oil in a LARGE skillet or deep pan.
4. Add all your veggies and bacon when onion is soft, cook for 5-10 minutes or until veggies are soft.
5. When your squash is tender, scrape the "meat" out of the inside into a large bowl. It will be like cooked, hair like pasta. Save the shell!
6. Add the cooked veggies, breadcrumbs, marinara sauce, goat or feta cheese, and any spices you want to the spaghetti and mix well
7. Scoop half of the mixture into each of the spaghetti squash shells (you can layer in the meat if you choose)
8. Top with mozzarella and Parmesan cheese and bake at 375 degrees until cheese is melted