Stuffed Spaghetti Squash
A warm and homey dinner.
Ingredients
Yield:
Notes
If your squash won’t lay flat on the cookie sheet, cut a slice off the bottom.
Directions
Step 1
Preheat oven to 350F.
Step 2
Cut the squash lengthwise in half and scoop out the seeds. Lay the squash face up on a cookie sheet and set aside.
Step 3
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.
Step 4
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.
Ingredients
Yield:
Notes
If your squash won’t lay flat on the cookie sheet, cut a slice off the bottom.
Directions
Step 1
Preheat oven to 350F.
Step 2
Cut the squash lengthwise in half and scoop out the seeds. Lay the squash face up on a cookie sheet and set aside.
Step 3
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.
Step 4
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.
If your squash won’t lay flat on the cookie sheet, cut a slice off the bottom.
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