My daughter loves eating spaghetti squash, probably because of the cool factor since with the touch of a fork the squash pulls off like noodles. We grow spaghetti squash, spinach, and tomatoes in the garden so with these ingredients in mind and the addition of Alabama grown Cremini mushrooms, Belle Chèvre goat cheese, and Copper Pot Kitchen Roasted Garlic Olive Oil, my daughter and I came up with a fun recipe using all Alabama ingredients. We also love this recipe because it uses the spaghetti squash seeds – no waste! This meal is perfect for dinner or lunch, just adjust recipe for 1 spaghetti squash half per person. My daughter loves taking these spaghetti squash bowls as her school lunch.
Roasted Spaghetti Squash Bowl With Goat Cheese And Vegetables
1 smaller size spaghetti squash, cut in half, seeds removed and set aside
Salt
Pepper
Copper Pot Kitchen Roasted Garlic Olive Oil (the garlic infused olive oil works really nicely with this dish)
2 handfuls of spinach
8 cherry tomatoes, cut in half
1/4 cup Cremini mushrooms, you can find Alabama grown mushrooms at Whole Foods Market
1 2-3 oz package Belle Chèvre Montrachet Style Goat Cheese
Salt
Pepper
Copper Pot Kitchen Roasted Garlic Olive Oil
Roasted spaghetti squash seeds
Fresh basil leaves
Directions:
Preheat oven to 350 degrees. Take 2 halves of spaghetti squash sprinkle with salt and pepper and drizzle with olive oil. Place in a roasting dish with a thin layer of water. Roast face down in water for 15 minutes.
Remove from oven and remove water from dish. Increase oven temperature to 400 degrees.
Stuff each squash half with a handful of spinach, half the tomatoes and half the Cremini mushrooms. Take the goat cheese and divide evenly amongst the two squash halves, crumbling the goat cheese.
Place spaghetti squash bowls face up in roasting dish and return to oven for 20-30 minutes. Watch the squash as they begin to brown remove.
Meanwhile toss the spaghetti squash seeds in a little olive oil and salt. Place in a small roasting dish and roast in oven until they begin to brown.
Top each squash half with roasted spaghetti squash seeds and basil leaves.
P.S. You will enjoy the roasted seeds so much it may just become a regular snack. A healthier choice than popcorn or potato chips for sure!