All The Green Things Stuffed Spaghetti Squash

HAPPY NEW YEAR!!!  Let’s get this party started right! Whether your New Year’s resolution is to do good for your body, or to do good for the environment, veg-TABLE club will help you get there by eating MORE vegetables and less meat. NOW you are killing two birds with one stone! Dang! Killin it already! Nice work.

It is still cold out, so here is something to keep you feeling all warm and fuzzy inside. This is a super tasty, soul feeding, GREEN MACHINE.

Whatcha need:


•One and a half cups of fresh basil 

•One medium size spaghetti squash 

•One cup of raw cashews

• 3 cups of brussel sprouts, chopped 

• large sweet onion 

•1 1/2 cups of olive oil

•12 garlic cloves total (6 cloves for the veggies, 6 cloves for the pesto) 

•3 cups finely chopped spinach

•2 cups of broccoli

•Zest of one lemon

•Juice of one lemon 

•Kosher salt and pepper

•1 cup of shaved parmesan 


How To Pesto Sauce: 

•One cup of fresh basil

•One cup of raw cashews

•Lemon zest

•Juice from one lemon 

•Half cup of extra-virgin olive oil 

•Kosher salt to taste

•1/3 cup shaved parmesan 

• 5 to 6 cloves of garlic 

Pulse in blender or food processor until creamy but not smooth.( See picture) do not over blend. Set aside. Can be made a day or two in advance.

Preheat oven to 375° 

(Microwave spaghetti squash 3 to 5 minutes depending on size in order to cut them open with ease) Roast face down in oven with olive oil and salt cook until just able to scrape out. Approximately 25 minutes.

Sauté onion in LARGE cast iron or regular pan until caramelized in olive oil and kosher salt adding coarsely chopped garlic halfway through process. 

Once onions are turning dark brown, add chopped brussels sprouts and cook for approximately five minutes until brown, then add broccoli, stir for five more minutes. Add pepper flakes, salt and olive oil as needed. 

Finely chop 3 cups of spinach, set aside in a large bowl.

Once the spaghetti squash is cool enough to scrape out, add inside of squash ( set squash shells aside) along with the cooked veggies to bowl with spinach. Add pesto sauce, stir thoroughly and add salt/pepper to taste. 

Scoop ingredients into spaghetti squash shell. There will be leftovers even if they are filled to the tippy top. Top with shaved Parmesan. Put back in oven at  350° until heated through middle.  If it starts to brown more on top then you would like, put tinfoil on top to protect it during reheating. 

Let cool for 5 minutes. Cut in half. Serves 4.  

If you have guests, prepare to dazzle them. If you don't, be prepared to be very thankful to yourself for all the tasty leftovers.

2019 watch out!

RecipesKaty Franz