Posts Tagged ‘vegan’

Fall Spaghetti Squash

Ever since I saw the first leaves falling to the ground and the temperature starting to drop, all I could think of was SQUASH.  I mostly eat raw these days, but I have a weakness for baked fall vegetables and cheese.  This recipe is a fantastic way to step into the fall season.  All of the produce in this recipe came from my local farmer’s market, which lucky for me is half a block from my  place. 


  • 1/2 spaghetti squash
  • 1/2 of a diced zucchini
  • 1 med diced tomato
  • 1-2 cloves of minced garlic (depending on how much you love it)
  • 2-3 sun-dried tomatoes, sliced really thin (soak them for about 15 mins to soften)
  • 1 tsp of dried oregano
  • 1 tsp of thyme
  • 1 tsp of chilli flakes
  • 1/2 tsp of paprika
  • salt and pepper to taste
  • 1/4 cup of shredded havarti cheese (optional)
  1. Cut squash in half lengthwise
  2. Scoop out seeds
  3. Place facedown in pan with about 1″ of water
  4. Place in a pre-heated oven, set at 350, and bake for 40-45 mins
  5. When the squash is soft to the touch (not with your fingers, use a fork) remove from oven and carefully scoop out the spaghetti like strands and place in a bowl, making sure not to damage the squash shell.
  6. Drain any remaining water from the pan, and place the squash shell up
  7. Mix all remaining ingredients, except cheese (if you are using it), in the bowl with the spaghetti squash
  8. Once spiced to perfection, place this mixture back into the squash shell, and sprinkle cheese on top.  You can pack the mix and cheese into the shell lightly.
  9. Slide back into the oven and bake for another 20 minutes
  10. Remove from oven and serve immediately

1-2 Servings (1/2 small squash)

 Note: Depending on the size of squash you use, this recipe can be adapted.  I used a small squash, but if you are using a fairly large one, I would double the recipe.

This smells amazing coming out of the oven!