Alkaline Recipe #207: Quinoa Stuffed Spaghetti Squash

Article by Tina

This quinoa stuffed squash is such a wonderful, comforting meal you and your family can enjoy this holiday season (or anytime!). It’s loaded with nutrients and plenty of plant-based protein.

The Recipe: Quinoa Stuffed Spaghetti Squash

Serves: 2

Preparation time: 60 mins

Ingredients

1 big or two smaller spaghetti squashes

2 tbsp. coconut oil

1 cup steamed green peas

1 medium shallot

1 orange or red bell pepper

2 spring onions, white part, sliced

1/4 cup chopped walnuts

1 and 1/2 cup cooked quinoa

2 tsp. dried thyme

1 tsp. garlic powder

Pink salt and black pepper to taste

Instructions

Preheat the oven to 400ºF

Wash the squash and slice them in half. Remove seeds and bake until tender, about 40 minutes.

While the squash is roasting heat 1 tbsp. oil in a skillet and cook the finely chopped shallot and bell pepper until soft. Add spices, green peas, cooked quinoa and walnuts until warmed through. Flavour with pink salt and pepper.

Divide between the squash and place back in the oven for 5 – 8 minutes. Remove from the oven and serve with fresh greens on top, I used broccoli and a big green salad.

Spaghetti squash has a light texture which makes it easy and fun to eat, you can scratch the flesh with a fork and it resembles spaghetti.


Quinoa Stuffed Spaghetti Squash
Serves 2
This quinoa stuffed squash is a wonderful, comforting meal you and your family can enjoy.
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Total Time
1 hr
Total Time
1 hr
Ingredients
  1. 1 big or two smaller spaghetti squashes
  2. 2 tbsp. coconut oil
  3. 1 cup steamed green peas
  4. 1 medium shallot
  5. 1 orange or red bell pepper
  6. 2 spring onions, white part, sliced
  7. 1/4 cup chopped walnuts
  8. 1 and 1/2 cup cooked quinoa
  9. 2 tsp. dried thyme
  10. 1 tsp. garlic powder
  11. Pink salt and black pepper to taste
Instructions
  1. Preheat the oven to 400ºF
  2. Wash the squash and slice them in half. Remove seeds and bake until tender, about 40 minutes.
  3. While the squash is roasting heat 1 tbsp. oil in a skillet and cook the finely chopped shallot and bell pepper until soft. Add spices, green peas, cooked quinoa and walnuts until warmed through. Flavor with pink salt and pepper.
  4. Divide between the squash and place back in the oven for 5 – 8 minutes. Remove from the oven and serve with fresh greens on top, I used broccoli and a big green salad.
Notes
  1. Spaghetti squash has a light texture which makes it easy and fun to eat, you can scratch the flesh with a fork and it resembles spaghetti.
Live Energized https://liveenergized.com/

I hope you enjoyed this guest post from alkaline blogger, and Live Energized friend, Tina Redder. Learn more about Tina and her alkaline lifestyle on her website. You can also follow her on Instagram @tinas_alkaline_diet

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