If you’re like me and think that spaghetti squash is an insanely delicious gluten free alternative to regular pasta, you’re gonna flip when you see this…
A meal that’s comfort, taste and convenience all rolled into one, it’ll remind you not only of the delights of twirling long pasta, but also of lasagna, with the gooey top layer of melted mozzarella. What could be more perfect! It is the time of year when having a one-dish meal happily bubbling away in the oven takes the sting out of shorter days and colder nights. It’s also conveniently made and served in its own ‘shell’… making it a conversation piece, and fun for all who eat it!
A variation on a recipe from allyouneedischeese.ca, it was love at first bite and I cannot wait to make it again, trying out some other ingredients.
Wanting to keep the first attempt vegetable based, somehow already knowing that I would be making it again, I used sautéed mushrooms in place of the suggested chorizo.
At the time of shopping fresh basil wasn’t an option, so I used baby arugula in its place; a combination of the two would be very tasty!
I found I needed to add to the cooking times, adding extra to both the preliminary cooking of the squash, and again after it was stuffed. Keep an eye on things and judge for yourself, as much depends on how hot your oven really is and the type of pan or dish you use.
If you wanted to make this on a weeknight, I’d suggest doing the preliminary cooking of the squash the night before. Then you just need the time to stuff and roast it – adding on to the cooking time if you’re taking the pre-cooked squash directly from the fridge. Either way you do it, it’s an easy and tasty way to get vegetables into those you love, while also enjoying the benefits of a gluten free, Italian-inspired meal. Buon appetito~
- 1 medium spaghetti squash
- 2 cups (500 mL) Italian tomatoes, seeded and diced
- 1/4 cup (60 mL) pine nuts
- 1/2 cup (125 mL) dried chorizo, diced
- 3 cloves garlic, chopped
- 2 TBSP (30 mL) fresh basil, chopped
- Salt and freshly ground pepper
- 6 oz (180 g) Canadian Mozzarella Ball, sliced
- Preheat oven to 375°F (190°C).
- Cut squash in half lengthwise and remove seeds.
- Place in an oven-safe dish, cut side down, and add ¼˝ (0.5 cm) of water to bottom of the dish. Cover with aluminum foil and cook in the oven for 30 minutes.
- Meanwhile, mix tomatoes with pine nuts, chorizo, garlic and basil; generously season with salt and pepper.
- Remove dish from the oven, drain water and turn squash halves over.
- Fill centres with tomato mixture and continue cooking for 20 minutes.
- Top with Mozzarella slices and cook for 10 more minutes.
- Brown under the broiler if desired.
- Serves 4.
- *Tip: you just might want to make extra - leftovers are even better the next day!