Stuffed Spaghetti Squash

Description

A warm and homey dinner. Recipe reprinted with permission from "How It All Vegan!" by Sarah Kramer, Arsenal Pulp Press. Sarah's Website is www.GoVegan.net.

Summary

Yield
Servings
Prep time
15 minutes
Cooking time
40 minutes
Total time
55 minutes

Ingredients

1
spaghetti squash (halved and cored)
1
onion,medium (chopped)
6
mushrooms (chopped)
1 tablespoon
olive oil
1 teaspoon
salt
1 teaspoon
pepper
1⁄2 teaspoon
cumin
1 cup
lentils (cooked or canned)
1⁄2 cup
bread crumbs

Instructions

Preheat oven to 350F.

Cut the squash lengthwise in half and scoop out the seeds. Lay the squash face up on a cookie sheet and set aside.

In a medium saucepan, saute the onions and mushrooms in oil until onions are translucent. Add the salt, pepper, cumin, lentils and bread crumbs and cook for 3 minutes more. 

Spoon the stuffing into each half of squash and bake in over for 30 minutes or until squash can be pierced easily with a fork. 

Notes

If your squash won't lay flat on the cookie sheet, cut a slice off the bottom.

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