Try the best spaghetti squash recipe with leftover rice!
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.
Cook the rice in a saute pan and then stuff the squash with the leftover rice.
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!
Spaghetti Squash with Leftover Rice
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
How to roast spaghetti squash
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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
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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!
