I know, I know.
Heck of a recipe title.
Bear with me.
Yesterday, after eating my weight in peanut butter for breakfast AND lunch (seriously you guys, I’m playing with fire), I kind of wanted a big bowl of pasta for dinner.
Specifically of the white, enriched nutritionally void variety. And preferably with a cream sauce.
But uh, it was Tuesday. And I don’t usually party that hard on Tuesdays.
Seeing as I had a planned a trip to Trader Joe’s anyway to restock the aforementioned peanut butter, I figured I’d just load up on veggies and hope for some creative inspiration. And since it is officially squash season (cue: zommmggg, it’s autumn flavors times!!) I figured there would be a nice little selection.
And I was correct.
Spaghetti squash, FTW!
Spaghetti Squash Stroganoff Bake
1 spaghetti squash
2 cups cremini or shitake mushrooms, sliced
1 1/2 cup chicken (or vegetable) broth
1 t Worcestershire sauce
1 t cornstarch
2 oz shredded mozzarella
2 eggs, lightly beaten
1. Preheat oven to 400°.
2. Wash squash and cut it in half, lengthwise. Scoop out the seeds, spray with cooking spray and sprinkle with garlic powder, salt and pepper (1/4-1/2 t each).
3. Place the squash on a baking sheet (cut side up or down, I usually flip them once during baking) and bake for about an hour, until the flesh begins to pull away from the skin.
4. Remove from oven, increase heat to 450°. Allow squash to cool and shred into strings with a fork.
5. While squash is baking, spray a skillet with cooking spray and heat over medium heat. Add mushrooms and saute until they have developed a deep brown color, 10-15 minutes.
6. Season with salt, pepper and garlic powder to taste and add in chicken broth and Worcestershire sauce. 7. Add cornstarch to 2 teaspoons of water and mix until cornstarch is dissolved. Once the broth mixture is simmering, stir in cornstarch slurry and allow to thicken.
8. Stir in cheese, remove from heat and allow to melt.
9. In a large bowl, combine squash, mushroom mixture and eggs.
10. Spray a loaf pan or small casserole dish with cooking spray and pour squash mixture into it in an even layer.
11. Bake for about 20 minutes, until firm and slightly puffed. Cool for 2-3 minutes before serving.
This is hearty, but really light. As in, you should definitely serve something on the side.
May I suggest a few dozen pumpkin spiced donuts?
‘Tis the season, after all.