Stuffed Spaghetti Squash for Dinner with a Friend

Went skiing last week for a couple of days and visited with my friend Victoria (you remember her – she’s the one who I talk with about solving all the world’s problems ūüėČ ). This time we planned out each others complete¬†financial retirement plan. ¬†The good news is neither of us will be eating cat food when we are old! ¬†Yeah!

I was supposed to only be there for 2.5 days but we had a huge snow fall and I didn’t want to drive home till the roads had been cleared so I got to stay an extra day. Was a real bonus day as we got to just hang out and play games, read and talk. Oh yes and the other thing we always do when we get together…..Cook!.

I blogged my friend Zannats spaghetti squash recipe a couple of weeks ago and we thought we would make a version of it for dinner one night. Here’s what we added and how it was prepared (using ingredients already in the fridge) – Healthy, satisfying and tastes great – the trifecta!

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Ingredients:

1 spaghetti squash cut in half

1 chicken sausage removed from casing and crumbled (can leave this out to keep vegetarian)

6-8 mushrooms chopped

¬Ĺ chopped red pepper

1 can of white kidney or navy beans

¬Ĺ tsp Italian spices

Parmesan cheese grated

Mozzarella shredded

1 tomato diced

Directions:

Trim the ends off the squash first, then cut squash in ¬Ĺ and take out the stringy centre. Coat lightly with some olive oil and place cut side down on a tray covered with parchment paper and bake at 350 degrees F for about an hour till slightly browned and fairly soft.

Using a fork, scoop some of the squash out to make room for the mixture (should scoop¬†out like strands – hence the name “spaghetti” squash). Add the strands of squash to¬†the bean and chicken mixture along with some grated or shredded Parmesan. Mix well and pack¬†into the ¬†semi hollowed out¬†halves of¬†squash shell and top with mozzarella. Put back into a 350 degree (F) oven till cheese¬†is melted and lightly browned.

Enjoy!