Low in calories and fat, spaghetti squash is a healthy alternative to pasta. Vicky Reggia from Lian Catering is here this morning to show us one way to prepare the favorite fall vegetable.
Stuffed Spaghetti Squash
1 spaghetti squash, medium size
Halve the spaghetti squash lengthwise.
Scoop out the innards and seeds with a sturdy metal spoon.
Coat the halves with olive oil, use your hands to smooth the oil all over the flesh. Sprinkle with salt and pepper. Place on a pan, flesh side down and bake at 400'F for 40-50 minutes until squash is tender when pierced with a fork. Set aside.
1 small to medium size zucchini, halves and sliced thin
1 red pepper, sliced thin
1 cup sliced mushrooms
1 small onion, thinly sliced
1 teaspoon of crushed garlic
2 Tablespoon pesto sauce
1/4 teaspoon oregano
4 oz goat cheese, crumbled
1/2 cup shredded cheese Italian blend
1/4 teaspoon each of salt and pepper to taste
On a medium-high heat, add 1 Tablespoon of olive oil to a sauté pan, then add onion, garlic and vegetables, cook for about 3-4 minutes, or until the vegetables are cooked. Add oregano, salt and pepper, cook for another minute.
Remove from heat, fold in the pesto sauce.
With a fork, fluff the inside of the squash.
Add the filling into the squash, top with a Tablespoon of goat cheese. Spread the shredded cheese on top, bake for 20 minutes at 350'F or until the cheese melted.
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