Spaghetti Squash with Leftover Rice

5 from 1 vote

Here is a great vegetarian recipe utilizing spaghetti squash and leftover rice. Spaghetti squash is not a variety that I grew up eating, and to be honest with you it isn't one of my faorites until this recipe.

I simply roasted the squash with garlic, olive oil, and salt. Jp said it was one of the best things he has ever tasted. It had a bit of spice, sweetness, herbaceousness from the green onions, and overall great flavor! This is one of those recipes that he could eat once a week. Here is the recipe I hope you enjoy it!

Ingredients

4 people

Spaghetti Squash

2 whole spaghetti squash cut in half and seeds removed
4 tbsp olive oil
8 cloves garlic
1 tsp salt

For the leftover rice

3 cups cooked basmati rice
1 cup onion sliced
8 oz maitake mushrooms
1 1/2 cup cauliflower cut in bite size pieces
3 tbsp butter
2 tbsp olive oil
1/3 cup chopped green onion
1 tsp espelette

Garnish

1/8 cup green onions

Nutritional information

Calories: 236kcalCarbohydrates: 47gProtein: 7gFat: 3gSaturated Fat: 1gCholesterol: 1mgSodium: 802mgPotassium: 447mgFiber: 4gSugar: 5gVitamin A: 180IUVitamin C: 25mgCalcium: 63mgIron: 1mg

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 4 people

How to roast spaghetti squash

Cut spaghetti squash in half, de-seed, and place on a sheet pan or baking dish lined with parchment paper. Drizzle each squash with olive oil season with salt. Place 2 cloves of garlic in the cavity. Flip over the squash and place in a 375 degree oven. Bake for 55 minutes or until tender all the way through. Take out and allow the squash to cool slightly.

For the rice

In a large saute pan add olive oil, butter, onions, mushrooms, a pinch of salt, and cook for 5 minutes. Then add the roasted the garlic from the roasted spaghetti squash. Add the cooked basmati rice and cook for 5 minutes. Add the espelette spice and the green onions. Season with salt and pepper and then fill each half of spaghetti squash. Garnish with green onions, and espelette, serve and enjoy!