Hands down, this is THE BEST recipe ever for spaghetti squash. Garden-fresh spaghetti squash is filled with kale, tomato, red onion, and goat cheese then roasted to perfection and topped with paprika-roasted, crispy squash seeds.
My husband and I devoured this dish, and I'm struggling to come up with words to describe how perfect it is. It's definitely a staple recipe for us to enjoy as spaghetti squash is thriving in our garden now.
Click here for recipe from BS in the Kitchen - The only change I made to the recipe was to substitute kale for spinach. It also took me 45 minutes for the squash to be fully roasted. If your squash is really hard, I'd recommend either pre-cooking your squash for 15 minutes before filling it and cooking it for 30-45 minutes. Or, fill and cook for 45 minutes.
3 comments:
This stuffed spaghetti squash looks amazing — the combination of kale, tomato and goat cheese is such a winner. I love how the squash becomes its own serving vessel. I found this recipe via sastapetrol and I'm definitely adding it to my weeknight rotation.
This stuffed spaghetti squash looks delicious — the combination of kale, tomato and goat cheese is such a winner. I picked up some great extra tips from hibbanyc and will definitely be adding this to my weeknight rotation.
This stuffed spaghetti squash looks absolutely wonderful — the kale, tomato and goat cheese combo sounds so flavorful, and I found this recipe via hibbanyc while browsing gluten-free ideas. This is definitely going on my must-try list for next week.
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