Mmmmm, spaghetti squash. I wasn’t introduced to this magical veggie until the last year or so and it is awesome. As it’s name suggests, once you dig into the flesh of the cooked squash it breaks into stringy spaghetti-like pieces. Those pieces mixed in with the roasted summer vegetable combination makes for a delicious entree. You could easily remove the goat cheese and add a little extra oil, salt and pepper to make this vegan friendly.
I picked up my goat cheese at the farmers market and they had multiple flavors. Because I knew I was already going to incorporate basil into these bad boys, I went for the sun dried tomato and basil flavored goat cheese they had. Really nice. You can use plain goat cheese or experiment with other flavors if you have them available.
Next time I make this, I may try and dig into the squash and mix the spaghetti pieces with the veggies and goat cheese before the second bake. I think it could make for an interesting presentation and a nice blending of the flavors.
What do you think? Let me know in the comments!
Roasted Vegetable Stuffed Spaghetti Squash with Goat Cheese
- 1 large spaghetti squash cut into quarters with the seeds scooped out
- 1/3 cup goat cheese roughly, add as you like
- 1 large sweet corn cob kernels cut off
- 2 pastilla peppers diced small
- 1 large heirloom tomato chopped
- 1/2 cup cucumber diced
- 4 leaves basil chiffonade
- 1/3 cup green onions sliced thin
- 2 cloves garlic minced
- 1 tbsp chili oil
- 1 tbsp olive oil
- 1 tbsp grapeseed oil
- 1 tbsp lime juice about 1/2 a medium sized lime
Preheat oven to 400 degrees. Place squash quarters on greased baking dish. Mix olive oil, chili oil and garlic together and brush the flesh of e squash with the combination. Bake in oven for 40 minutes.
While squash are baking, sauté corn, and peppers in 1 tablespoon grape seed oil for 12 minutes on medium heat.
Put veggies in a large mixing bowl. Stir in chopped tomato, green onion, lime juice, cucumber and basil and toss.
Stuff squash with veggie mixture. Top with liberal amounts of goat cheese. Bake for an additional 15 minutes.
Remove from oven and serve!