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
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!
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