Vegetarian stuffed spaghetti squash
A vegetable dish that feels like comfort food!
Servings: 4 servings
Calories: 278kcal
Equipment
Ingredients
- 1 spaghetti squash
- 250 ml tomato sauce
- 5 mushrooms diced (omit if on a low fodmap diet)
- 150 g grated cheese (see notes)
- 1 tablespoon extra virgin olive oil
- 4 tablespoon fresh basil
- Pinch of sea salt
- Pepper to taste
Optional (if some of your guests or family members are not vegetarian):
- a few thin slices of Prosciutto Bayonne ham or Serrano
Instructions
- Preheat oven to 360°F (180°C)
- Cut the spaghetti squash lengthwise
- Using a spoon, remove the seeds
- Place the spaghetti squash halves cut side down on a baking sheet
- Bake for 40 minutes or until squash is tender
- Using a fork, scrape the flesh, to reveal the spaghetti texture
- Add a little bit of olive oil, pepper and salt
- Add half of the tomato sauce, mushrooms, grated cheese and basil in each spaghetti squash boat. Mix well.
- Put back in the oven for 15 minutes. And voilà, you can serve! Bon appétit!
Optional (if some of your guests or family members are not vegetarian):
- Once the spaghetti squash boats are out of the oven, you can add thin slices of Prosciutto on top of one boat, right before serving.
Notes
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Grated cheese of your choice according to your own tolerances. I highly recommend buying a piece of cheese and grating it yourself. I use Ossau-Iraty (French sheep cheese) because I can’t have cow dairy. But you can use Emmental, Cheddar or Gruyère. All these European cheeses, made the traditional way, are low lactose and therefore are low fodmap. Though, you might want to double check if you are eating an American version of those cheeses.
Nutrition
Calories: 278kcal | Carbohydrates: 21g | Protein: 13g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 39mg | Sodium: 603mg | Potassium: 590mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1043IU | Vitamin C: 10mg | Calcium: 338mg | Iron: 2mg