Loaded Spaghetti Squash

Name: Loaded Spaghetti Squash
Total time: 55 min
Yield: Makes: 2 stuffed halves
Ingredients: Dried herbs, such as oregano, basil, or fennel; ¼ cup (15 g) sun-dried tomatoes (not packed in oil), chopped; 1 cup (250 g) jarred pasta sauce or Weeknight Marinara; Cashew Cream, optional; ¼ cup (45 g) pitted Kalamata olives, chopped; 1 large spaghetti squash; ½ cup (130 g) canned or frozen and thawed artichoke hearts, roughly chopped; Salt and black pepper; Chopped basil; 2 cups (55 g) baby spinach, chopped; 1 cup (165 g) cooked chickpeas; 2 roasted red peppers, chopped

Preparation info

Makes:
2
stuffed halves

Difficulty
Easy
Ready in
55 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

Squash is like nature’s bowl; it’s just begging to be stuffed. Here, we loaded up on everything we’d normally put on pasta for a fun, quick dinner. This is one that’s regularly added to the menu in winter, with the squash prepped on a batch-cooking day. Bake your squash ahead of time so dinner can be quick.

Ingredients

1 large spaghetti squash
Salt and black pepper
Dried herbs, such as oregano, basil, or fennel

Dinner
Vegan
Gluten-free

Method

Preheat the oven to 400°F 200°C). Line a baking sheet with parchment paper.
Slice the squash in half, scoop out the seeds, then sprinkle the inside liberally with salt, pepper, and herbs of your choice. Place cut side down on the baking sheet.