This is seriously the Fall of shoving things into sweet potatoes and various squashes. That doesn’t sound super appetizing but trust me, it is. Each year when squash starts to show up in the grocery store, I do a little happy dance.
Not in my head, a real out in the open happy dance. Good thing I shop early in the morning.
There are a few reasons I like meals that involve shoving things into squashes.
- Squash is delicious and I want it in every meal in some way shape or form.
- I can make everything for dinner ahead of time and then when dinner rolls around throw my filling into my squash, heat and eat.
- I literally get to eat the bowl holding my dinner.
- Fewer dishes = happy Katie.
I also like the versatility of this meal and the fact that you can use the filling multiple times and change it just slightly and have a totally different dinner. Or eat the same thing five nights in a row if that floats your boat. I’m not one to judge when it comes to food.
I have a stuffed sweet potato recipe coming soon that uses a very similar filling but just by changing the vessel, it has a whole new flavor. Meals don’t have to involve complicated techniques or fancy ingredients, they can be simple and basic and just as amazing.
Especially when you get to eat the bowl. 🙂
Tuscan Stuffed Spaghetti Squash
- 1 spaghetti squash, 1-2 pounds
- 2 tsp Italian seasonings
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 package of frozen spinach, thawed and excess water squeezed out
- 1/2 cup tomato sauce
- 1 can artichokes, rinsed and drained
- 8 oz. package of mushrooms, sliced
- 2 Italian sausages, casing removed and meat crumbled
- 4-5 sun-dried tomatoes
- 1/2 cup onions, chopped
- 2 cloves garlic, minced
- 1/4 cup pumpkin seeds
- juice from half a lemon
- 1 tsp salt
- 1/4 tsp pepper
**NOTE: You can make the filling and roast the squash ahead of time and keep both covered in your fridge for about 2-3 days. I usually do this on the weekend and then make it dinner on Monday or Tuesday night.
- Preheat oven to 400 and line a baking sheet with parchment paper. Carefully cut the top and bottom off the spaghetti squash and then cut in half lengthwise.
- Scoop out the seeds and then place the squash spaghetti side up on the baking sheet. Drizzle with a little olive oil and then sprinkle with Italian seasonings, salt, and pepper.
- Roast for about 30 minutes until edges start to brown and you can easily pierce the sides with a fork. Turn oven down to 375. Let the squash cool while you make the filling.
- Place the sun-dried tomatoes in hot water and let them soften for about 15 minutes.
- In a small skillet, heat a little olive oil and saute the onions and garlic for about 5 minutes.
- Place the sauteed onions, softened tomatoes, and the rest of the filling ingredients, other than the sausage, into a food processor or blender. Pulse a few times until everything is broken up and well combined.
- In the same skillet, you used for the onions, saute the sausage until it is brown. I used sausage that was already cooked, so this only took about 5 minutes, but if yours is raw cook until no longer pink.
- Add the sausage to the filling ingredients and pulse once or twice to combine.
- Once the squash is cool, scrape the sides a little to make the spaghetti strings. You don’t want to fully remove all the spaghetti strands just loosen them a bit and create a bowl for the filling.
- Fill each spaghetti squash side with about 1 cup of the filling. Place the filled squash back into the oven and heat for about 15 minutes. Serve right in spaghetti squash and enjoy!