I’ve stuffed peppers and zucchini and eggplant and acorn squash in the past. This was my first attempt at stuffing a spaghetti squash shell, but it won’t be the last. Great to have a complete meal tucked into a vegetable that is either eaten, in the case of peppers and zucchini, or simply discarded as in eggplant, acorn or spaghetti squash.
The other advantage is that almost anything goes for the filling. Perfect time to use up small amounts of random leftovers. A friend sent me a recipe for a Tex-Mex dip in a spaghetti squash shell. Black beans, peppers, salsa, cheese, spaghetti squash, served with taco chips. Sounded good, but this time, the spaghetti squash that I had on hand was relatively small, so I opted for a meal for two.
Cutting a spaghetti squash in half can be difficult. I usually just wash it, pierce it in a few places and put it on a cookie sheet in the oven for an hour or so until it’s soft. An alternative is to put it in the microwave until it softens enough to make it easy to slice in half lengthwise. Then you can scoop out the seeds, rub it with a little oil and put it in the oven cut side down. This method cuts the baking time in half.
Once the spaghetti squash is out of the oven and cool enough to handle, use a fork to scrape out the strands of squash and set that aside. Leave enough of a lining to create a firm container for the filling.
Again, lots of different fillings would work here. Yesterday, I sautéed a chopped onion, a couple of cloves of garlic, a scant 1/3 pound of hamburger, leftover corn, and kale. I stirred in a can of Ro-tel, but salsa would work equally well.
I put a base layer of squash on the bottom of each shell. Seasoned it with salt and pepper and sprinkled shredded Jack cheese over it. I then alternated layers of the meat mixture and the squash; poured on a little salsa, and ended with a layer of cheese. About a half hour in a 350 degree oven produced a bubbly good meal. Topping it with a spoonful of sour cream and a little extra salsa made it even better!