This vegetarian bake is so simple yet so tasty. A great dish for Meatless Monday or to enjoy a low fat comfort food. You can serve this either as a main dish or a side dish.
This recipe is from an amazing cook book called True Food. This is one of my absolute favorite cookbooks. I followed the directions to a T but ended up adding more zucchini and more onions than called for. I like my meals chock full of veggies.
The steps were very easy. First poke holes in your spaghetti squash and microwave for 10 – 12 minutes, rotating every 3 minutes. When the outside is soft enough to poke a knife easily into, she’s done.
While your squash is cooking, you can caramelize the onions. Easy peazy. Just slice em, heat some oil and saute on medium for about 25 minutes until nice and browned up and soft. I ended up making way more onions than the recipe called so I could use them for other recipes like to top my veggies burgers with.
While your onions are cooking and spaghetti squash is cooling, shred your zucchini. Make sure to squeeze out the water. I use doubled up paper towels and squeeze out the water and repeat 3 times to make sure I got out as much water as possible. Otherwise your bake will come out on the watery side.
Then just mix everything together including the tomato sauce but not the cheese and bake for 40 – 45 minutes.
Once it’s baked, crank up the stove to broil. Top your veggies with cheeses and broil for 3 minutes. The top should be nice and browned.
All done and all yum! I could easily eat the whole pan. The leftovers are even better tasting!
Spaghetti Squash and Zucchini Parmesan Bake - Gluten Free, Vegetarian
1 small sweet onion, sliced thin (about a ½ cup cooked)
2 or 3 medium zucchini, shredded and squeezed to remove water
1 cup tomato sauce
¼ cup grated parmasen
4 ounces shredded mozzarella
1 - 2 olive oil
Preheat oven to 350 degrees.
Poke holes all over the spaghetti squash, place a microwave safe plate and microwave on high for 12 minutes, rotating every 3 minutes. Once done, remove from microwave and let cool before cutting. Once cooled enough to handle, slice in half lengthwise. I find it easier to slice if I cut off the hard knob first. Once sliced, discard seeds and rake the "spaghetti" with a fork. Place "spaghetti" in a large bowl.
While the squash is cooking, prepare the caramelized onions. In a large pan, heat oil and add sliced onions. Cook on medium/high, stirring frequently for 20 - 25 minutes or until nice and browned.
While onions are cooking, shred zucchini with skin on. Squeeze out as much water as possible.
Once onions are done, combine all ingredients except cheese in a large bowl and combine thoroughly. I used my hands to make sure everything was mixed well.
Place mixture in a greased 9 x 13 baking dish. Bake for 40 - 45 minutes.
Remove baking dish from oven and crank it up to broil.
Once oven is at broil temperature, top mixture with cheese, put back in oven for 2 - 3 minutes (watching carefully) until golden brown.
Let cool for 5 - 10 minutes before serving as it will be blazing hot.
This recipe is packed with so much goodness it’s insane. Loads of protein from the quinoa, edamame, black beans and a even some from the sweet potato.
The sweet potato is one of the healthiest foods you can eat. Did you know it has 213% of the recommended daily requirement of vitamin A? Holy carp.
It’s loaded with vitamin C, biotin (great for hair and skin), potassium, lots of fiber and b-vitamins too. It’s one seriously nutritionally packed veggies. Plus they taste so good. So good that I drove to my moms house and brought her some because I knew she would love it.
I love this recipe so much because not only is it nutritionally packed but it’s FULL of flavor and makes a hearty meal. One large stuffed sweet potato makes a meal. They can also be re-heated easily just by popping them in the microwave for 1 -2 minutes. You can also sprinkle with your favorite shredded cheese if you want.
Whip up a batch of these for Meatless Monday or your vegan friends. Non-vegans will seriously be impressed, I’m not kidding.
Black Bean Honey Lime Quinoa Stuffed Sweet Potatoes
Black Bean Honey Lime Quinoa Stuffed Sweet Potatoes. Hearty, protein packed and full of vitamins. A fantastically delicious vegetarian meal that even meat eaters will love.
Author: Bunny Keller
Recipe type: Vegetarian
4 medium sweet potatoes, scrubbed and rinsed then pierced several times with a fork
1 cup uncooked quinoa
2 cups vegetable broth
1 tbsp oil (olive, coconut or ghee because you will use it to saute)
1 cup chopped yellow onion
1 clove garlic or ½ tsp garlic minced
1 (15 oz) can black beans, drained and rinsed
1½ cups cooked edamame
½ tsp ground cumin
½ tsp ground paprika
¼ tsp ground coriander
⅛ tsp caynenne pepper
3 tbsp fresh lime juice
3 tbsp raw honey
dash of salt and pepper
Preheat oven to 400 and bake sweet potatoes for 50 - 55 minutes. They should be soft.
While the sweet potatoes are cooking, in a large saucepan bring quinoa and vegetable broth to a boil and then lower to a simmer and cover for 30 minutes, stirring occasionally.
In a small skillet, heat oil (I used ghee) and saute the chopped onions for 4 to 5 minutes, browning them slightly. In the last minute of sauteing, add the garlic and mix and continue cooking for the last minute.
Once the quinoa is cooked, add onion/garlic, black beans, edamame, spices, lime juice, honey, salt/pepper.
When the sweet potatoes are done baking, let them cool a minute so you can handle them without getting burned.
Once cooled, using a paring knife, slice a long oval in the top of the potato and scoop out about 60% of the sweet potato and set aside (save it for another recipe or make mashed sweet potatoes for tomorrows dinner).
Once the insides have been scooped out, fill the hole with the quinoa mixture.
**Optional: top with your favorite vegan or regular cheese**