Spaghetti-Squash Stuffed Potatoes
First, I will start by saying, if you simply eat this squash without putting it in the potato, it is still a great dish. I simply like it in it's little vessel, and it gives stuffed potatoes a nice twist without being completely crappy for your body. The potato is almost all scooped out, so you are left with the fibrous skin, which is good -- then, leaving off the cheese also makes this dish vegan, which is a nice option for some.
Secondly, as you'll see in the list of ingredients, in hind sight, sweet potatoes would have been perfect for this. The sweetness of the potato combined with the acidity of the tomato sauce would have made a nice pair. If you only have white potatoes, it works just as well (which is why I used white... it was all I had), but if you have the choice, go sweet! So, here's what you need to know:
What You'll Need:
- (1) 2-lb. spaghetti squash
- 6 tbsp. extra virgin olive oil, divided
- Salt and Pepper
- Garlic Powder
- (4) large baking potatoes (although sweet potatoes might be a nice touch)
- 1/2 cup diced onions
- 2 tbsp. minced garlic
- 1 tsp. fresh parsley
- 1 tsp. fresh basil
- 1/2 cup crushed tomatoes
- 1/2 cup shredded provolone cheese
1. Start by preheating your oven to 350-degrees. Halve the spaghetti squash and remove the seeds. Coat the inside of each half with 1 tbsp. extra virgin olive oil. Sprinkle with salt, pepper, and garlic powder. Cut-side down, place the squash halves on a baking sheet and roast in the oven for about 45-minutes. Place your whole baking potatoes on a baking sheet and bake for 45 minutes as well.
2. Coat the bottom of a skillet with 2 tbsp. EVOO. Add diced onions, garlic, parsley, and fresh basil and saute until onions are translucent. Add your crushed tomatoes and stir together.
3. When the spaghetti squash is ready, remove from the oven and let it cool so you can handle it. When cool, using a fork, scrape out the inside of the spaghetti squash and you will see the insides basically fall out into string-like pieces. Throw in saute-pan with tomato sauce and incorporate well.
4. Remove potatoes from oven and slice in half, lengthwise. With a spoon, remove most of the potato from the inside and place "shells" back on baking sheet. Coat insides of potatoes with the remaining 2 tbsp. olive oil and sprinkle with salt and pepper, or a combination of your favorite herbs and spices. Bake for additional 5-8 minutes.
5. Remove the potatoes from the oven and fill with spaghetti squash mixture. Top each potato half with 1 tbsp. of shredded provolone cheese. Broil on high for 3-5 minutes, or until cheese bubbles and browns. Sprinkle with some additional parsley, and viola!! ENJOY!