Stuffed Spaghetti Squash
Yield: 4 servings
Nutrition (1 serving)
|2||medium spaghetti squash||2|
|3 tbsp||canola oil, divided||45 mL|
|1 tsp||each salt and pepper||5 mL|
|1 package sliced crimini mushrooms||227 g|
|4 cups||fresh spinach, chopped||900 g|
|19 oz||1 can white pea beans (navy beans), drained and rinsed||540 mL|
|1 cup||mini mozzarella balls||250 mL|
|½ cup||sundried tomatoes, chopped||125 mL|
|2 tbsp||prepared pesto||30 mL|
Spaghetti squash is baked until tender and filled with sautéed spinach, white pea beans, sundried tomatoes, mushrooms and mozzarella cheese in a pesto sauce.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
- Preheat oven to 450ºF (230ºC).
- Cut squash in half lengthwise and scoop out seeds. Drizzle squash halves with 2 tbsp (30 mL) of canola oil, season with salt and pepper. Place cut-side down on foil-lined baking sheet. Bake 30 minutes, until tender. Remove squash from oven, set aside until cool enough to handle.
- Meanwhile, in a large non-stick pan over medium-high heat, add remaining canola oil and mushrooms. Cook until mushrooms have released their water, 6-8 minutes. Add spinach, cook until wilted, 3-4 minutes; remove from heat.
- Use a fork to shred the inside of each squash, leaving about a ½-inch (1.25 cm) of squash in the skin. In a large bowl add shredded squash, sautéed mushrooms, spinach, white pea beans, mozzarella balls, sundried tomatoes, and pesto; gently toss to combine. Divide the squash mixture among the 4 skins. Return to oven and bake 15 minutes, until mozzarella balls are melted. Serve warm.
- To lower sodium content, use no salt added canned white pea beans