Spaghetti squash is baked until tender and filled with sautéed spinach, white pea beans, sundried tomatoes, mushrooms and mozzarella cheese in a pesto sauce.
- 2 medium spaghetti squash
- 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)
- 1 (19 oz) 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)
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.
Tip: To lower sodium content, use no salt added canned white pea beans.
- Serving Size: 1 serving
- Calories: 503
- Sugar: 13.3 g
- Sodium: 1313 mg
- Fat: 24 g
- Saturated Fat: 7.5 g
- Trans Fat: 0.7 g
- Carbohydrates: 55.1 g
- Fiber: 12.4 g
- Protein: 22.8 g
- Cholesterol: 34 mg
Keywords: Stuffed Spaghetti Squash, Stuff Squash, Spaghetti Squash