Stuffed Spaghetti Squash
Spaghetti Squash Stuffed With Spinach, Quinoa, & Bleu Cheese
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Dinner, Side Dish
Keyword: dinner, side dish, veggies
Servings: 8 people
Author: jenahoward
- 1 Spaghetti Squash
- 2 cups Raw Spinach
- 1 medium Red Onion
- 2 tbsp Garlic Minced
- 4 oz Bleu Cheese
- 2 tbsp Olive Oil
- 1/2 tsp Black Pepper
- 1/2 tsp Salt
- 1 pkg Quinoa I prefer Roasted Red Pepper by Near East
Spaghetti Squash
Preheat oven to 400 Degrees F
Line a baking sheet with parchment paper.
Wash and dry spaghetti squash.
Cut the spaghetti squash in half, lengthwise.
Remove the seeds and the stringy parts of the flesh. Best scooped out with a spoon.
Drizzle half of the olive oil all over the 2 halves and season the inside with salt and pepper.
Place the squash cut side down on the baking sheet.
Bake for 35 - 40 minutes. Poke it with a knife to check if the flesh is tender.
Stuffing for Squash
While the squash is cooking, prepare the filling.
Heat remaining olive oil in a large pan for 1 minute.
Add the onion and garlic and sautee for 5-7 minutes until golden brown.
Add the spinach and cook for 2-3 minutes.
Mix cooked quinoa with spinach mixture and remove from heat.
Combining Squash & Stuffing
When the squash is cooked, let it cool for 5 minutes. (It will be very hot!)
Turn the squash around and with a fork, gently pull the squash flesh from the skin so that it starts to look like spaghetti strands.
Spoon spaghetti strands into the spinach/quinoa mixture and gently mix together.
Season mixture to taste (additional salt, pepper, garlic - if needed).
Place filling mixture back into the spaqhetti squash shells.
Top with bleu cheese.
Place back in oven and cook for 10 minutes.
ENJOY!