Pasta replacements are always going in and out of style but there is one that’s here to stay – spaghetti squash. This recipe for stuffed spaghetti squash is perfect for those who are gluten free, or simply looking to eat healthy.
This "pasta" recipe is high in fiber, vitamin C and vitamin B6. Made with yellow onion, orange bell pepper, corn, spinach and cherry tomatoes, it’s packed with nutrients and minerals, yet low in calories.
Next time you’re looking to change-up spaghetti night, considering picking up a spaghetti squash at the grocery story to try this one out!
Stuffed Spaghetti Squash Recipe
Yield: 4 servings
Download the complete recipe here.
Ingredients:
2 spaghetti squash
Vegetable oil spray
1/2 tsp paprika
1/2 tsp cumin
Filling:
Meat:
1/2 pound ground chicken breast
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp ground cumin
1/4 paprika
Vegetables:
1 tsp vegetable oil
1 medium yellow onion, diced
1 orange bell pepper, diced
3/4 cup frozen corn
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp cumin
1/4 tsp salt
3/4 tsp paprika
2 cups fresh spinach
1 cup cherry tomatoes, cut in half
1/4 cup lime juice
3 Tbsp honey
1/2 tsp dried oregano
1/2 cup shredded part-skin mozzarella
Directions:
Preheat oven to 400° F. Poke holes in squash with a knife or fork and microwave for 5-7 minutes until slightly soft. While squash is cooking, line baking sheet with aluminum foil. Once squash are soft, carefully cut each in half lengthwise and remove seeds. Coat squash evenly with vegetable oil spray and sprinkle with paprika and cumin. Place squash cut side down on baking sheet. Bake for 30-35 minutes. Remove from oven and allow to cool.
While squash is baking and cooling, make the filing. Season ground chicken with garlic powder, onion powder, cumin, and paprika. Cook meat in a large skillet over medium to high heat until it reaches an internal temperature of 165° F. Remove meat from pan and set aside.
To make vegetable mixture, in the same pan, heat oil over medium heat and add diced onion, bell pepper, and corn. Add garlic powder, onion powder, cumin, salt, and paprika. Cook until onions are translucent, about 5-8 minutes. Add spinach and tomatoes. Cook until spinach is wilted. Add cooked chicken, lime juice, honey, and oregano into the mixture. Stir mixture to incorporate sauce.
Preheat broiler. Loosen spaghetti squash fibers with a fork being careful not to rip skin to keep the bowl shape. Divide filing between the 4 squash halves and mix lightly. Sprinkle ¼ of the cheese over each squash half. Broil for 5-10 minutes, until cheese is toasted.
Nutrition information per serving: 323 calories; 9 grams fat; 2.5 grams saturated fat; 40 mg cholesterol; 382 mg sodium; 17 gram carbohydrates; 9 gram fiber; 22 gram protein
Looking for more nutrition advice and want to make an appointment with a registered dietitian? Call 1-855-434-5483 or visit Nutrition Services on henryford.com.
