Stuffed Spaghetti Squash

Fall is officially here! Not my favorite time of year (hey spring!) but fall is pretty cool and it means it’s squash season! So while I hate that the days are getting shorter, I do get excited for all the warm hearty dishes and cozy sweaters and boots!

This stuffed spaghetti squash recipe is warm and satisfying without being heavy. Spaghetti squash has a pretty mild flavor that can easily be paired with lots of other flavors. For this recipe, I fill a baking dish with veggies, chickpeas and lots of warming spices, a little red pepper flake for a kick and maple syrup for a sweet balance. 

The spaghetti squash is roasted in the oven right alongside the veggies until it becomes tender and the cut edges should be nicely browned. The squash will finish cooking a little before the veggies and once it is cool enough to handle, I like to scrape down the sides to loosen up the strands of squash creating the perfect bowl to fill with the spiced veggie mixture. When the veggies are done cooking, pile them on top of the squash and add a dollop of lemon yogurt sauce and fresh cilantro. The yogurt adds a creamy element to balance the heat of the spices and the cilantro and lemon add a freshness to brighten the dish.

I like to use an 8x8 baking dish, it allows to veggie mixture to stew together become super flavorful and tender without burning or getting too crispy.

Depending on the size of your squash and how hungry you are, you might have extra filling left over. It can make a wonderful lunch the following day served over a bowl of rice or quinoa!

Yield: 2

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Spiced Veggie Stuffed Spaghetti Squash

Prep time: 10 MinCook time: 55 MinTotal time: 1 H & 4 M

Ingredients:

• 1 medium spaghetti squash
• 1 1/2 cups (roughly) grape tomatoes, halved
• 1 medium onion, diced
• 1 red pepper, diced
• 1 cup carrots, diced
• 4 cloves of garlic, chopped
• 1 - 15oz can chickpeas, drained
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 2 teaspoon maple syrup
• red pepper flakes (to taste)
• 1/2 cup greek yogurt
• Juice of 1 lemon
• 1 teaspoon (plus) salt
• pepper
• cooking oil
• cilantro for garnish (optional)

Instructions:

1. PREPARE: Start by preheating your oven to 425 and prepping everything for the oven. Cut spaghetti squash in half and drizzle with olive oil, salt and pepper and place cut side down on a baking sheet. Place cut veggies, garlic, chickpeas, maple syrup, spices, about a teaspoon of salt and 2 tablespoons of cooking oil in an oven safe dish and stir so everything is well combined. 
2. BAKE: Cook the squash in the oven for about 35 minutes until it has softened and the cut edges should be golden brown, then remove from the oven. The veggies will continue to cook for another 20 minutes until they are tender. 
3. SAUCE: While the veggies finish cooking, make the yogurt sauce. Combine the yogurt, lemon juice, salt and pepper to taste–stir to combine.
4. ASSEMBLE: Once the veggies are done cooking and the squash has cooled a bit, use a fork to pull apart some of the these of the squash. Top with the cooked veggies, then the yogurt sauce and finish with some fresh cilantro. 

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