We’ve been making an effort to eat more vegetables lately and have found ourselves relying on hearty winter squash pretty often.Swapping them for heavier starches or grains is an easy way to add more nutrition to our meals while helping keep calories down.
This spaghetti squash recipe was a huge hit. It’s a rich and satisfying meal that won’t leave you feeling weighed down – and it’s easy enough to make on a weeknight, which is always a big plus!
The squash is roasted, then smothered with a creamy sauce made from GO VEGGIE Lactose Free Mozzarella Style Shreds. I based the sauce for this recipe on another one of my favorites, stovetop mac and cheese with broccoli and ham. To make it, you slowly stir GO VEGGIE shreds into a pot of simmering vegetable stock. The shreds melt into a delicious sauce that’s so creamy you’ll have a hard time believing that it’s lower in fat than regular cheese. Once the cheese is melted down, stir in baby spinach and allow it to wilt. Then, add some sundried tomatoes – to help keep the total fat in this recipe down, look for dried tomatoes, not those packed in oil, and rehydrate them in some hot water until they’re nice and plump. The tomatoes add a rich, acidic component that helps break through the richness of this dish, so don’t be tempted to skip them!
Toasted whole wheat breadcrumbs add a little crunch and give the meal and elegant final touch. (You can also use gluten free bread if gluten is a concern for you.)
This recipe is delicious as a main course on its own, but you can also serve it as a side dish with grilled chicken or shrimp.
Spaghetti Squash with Mozzarella, Spinach, and Sundried Tomatoes Ingredients:
1 spaghetti squash (about 3.5 pounds)
2 slices whole wheat bread, torn into small pieces
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 cup vegetable stock
2 tablespoons GO VEGGIE Lactose Free Parmesan
2 cups baby spinach, torn
8 sundried tomatoes, cut into slices and soaked in hot water until plump
salt and pepper, to taste
Slice the squash crosswise into 4 rounds and discard the seeds. Arrange on a baking sheet and sprinkle generously with kosher salt. Let sit 15 minutes; wipe away any moisture that the salt has drawn out.
Roast the squash at 375ºF for 30 minutes, or until it can be easily pierced with a fork. Remove from the oven and let cool slightly; use a fork to pull the meat into spaghetti-like strands.
Meanwhile, heat the oil in a large skillet over medium high heat. Add the bread and cook 5 minutes, or until browned and crisp. Stir in parsley; season with salt and pepper. Spread the breadcrumbs onto a kitchen towel to cool.
Reduce heat to medium and return the empty skillet to the stove. Add the stock and bring to a simmer. Slowly whisk in the cheese, allowing it to melt completely. Remove Stir in the spinach and sundried tomatoes; allow the spinach to wilt. Season the sauce with salt and pepper. Add the cooked spaghetti squash and toss to coat.
Top with the toasted breadcrumbs.
Blog by: Healthy Delicious