s ROASTED SPAGHETTI SQUASH BOWLS *****
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s ROASTED SPAGHETTI SQUASH BOWLS *****
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Instructions *** 4-18-16 great, another joellyn meatless monday success, and we only used 1 and wound up only eating half! *** Recipe by Laney Schwartz for Honest Cooking 23Share on Facebook (Opens in new window)23Click to share on Twitter (Opens in new window)8Click to share on Pinterest (Opens in new window)8Click to share on LinkedIn (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Tumblr (Opens in new window)Click to print (Opens in new window)Click to email (Opens in new window) 8Baked Spaghetti Squash Bowls Laney Schwartz Yield: 4 servings Ingredients 2 small/medium spaghetti squash 2teaspoons olive oil, plus 2 tablespoons - divided salt and pepper 1 yellow onion, diced 4cloves garlic, minced 8ounces crimini mushrooms, diced 1/2teaspoon garlic powder 1/2teaspoon dried oregano 1/2teaspoon dried basil 1/2teaspoon salt 1/4teaspoon pepper 2cups chopped and stemmed kale 1 (26 oz) jar of your favorite tomato sauce (like Trader Joe's Tomato Basil Marinara) 1cup shredded mozzarella cheese 2tablespoons grated parmesan cheese chopped parsley for garnish Instructions Preheat oven to 400 degrees. Line a baking sheet with parchment paper (or two if they don’t fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Brush the inside of the squash with 2 teaspoons of olive oil and sprinkle lightly with salt and pepper. Place the squash facedown on the baking sheet and bake for 45-50 minutes or until the flesh easily pierces with a fork. While the squash bakes, make the sauce. Heat 2 tablespoons of olive oil in a large sauce pan over medium/high heat. Add the onion and cook for 3-4 minutes. Add the garlic, mushrooms, garlic powder, oregano, basil, salt, and pepper, and cook for another 3-4 minutes, until veggies begin to soften. Add the chopped kale and cook for 5 minutes until it wilts. Add the sauce and simmer uncovered for about 10 minutes. Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon enough of the marinara mixture inside each squash bowl until almost full. Top evenly with the mozzarella and parmesan cheese and transfer them to the oven and broil until the cheese is golden and bubbly, for about 3-5 minutes. Remove from the oven, sprinkle with parsley and serve immediately! This recipe from Life Is But A Dish and Honest Cooking was republished with permission. It originally appeared as Mushroom and Kale Stuffed Spaghetti Squash Bowls. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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