Spaghetti Squash Bowls
My mom had a bunch of rogue squash pop up in her garden this year. She graciously shares these beauties with me and my sister. Mine admittedly sat untouched for a month or so before I got inspired to use them.
One was a cousin to a butternut squash which I made into a creamy gingery soup that I enjoyed for lunch and froze the rest.
Another butternut squash I baked and tried an IG recipe for a vegan chocolate cake made with only 2 ingredients. Jury is still out on that one.
But…the spaghetti squash!! It turned into a creative weeknight dinner that was loved by my whole family!
Garden Squash are brighter and less dense than store-bought.
If you haven’t figured it out by now, I love simple recipes. I don’t love to spend hours in the kitchen, and while I do enjoy experimenting and getting creative, I just need dinner done. I was excited to use up some garden veggies and my mom’s random squash babies.
I decided to bake the squash and chop the veggies ahead of time so that when it was dinner time, all I had to do was make the filling and reheat the squash bowls. It took about 8-10 minutes to make the filling - that’s a pretty quick dinner prep!
Here’s what I love about this easy weeknight dinner:
If you haven’t gathered by now, I like SIMPLE!! If something is too fancy or complicated, I’m out. This dish is so easy to make!
I love family dinners that I can do some prep ahead of time for. For example, I baked the spaghetti squash hours before dinner and then reheated at dinnertime. I also chopped the veggies so that when it was time, all I had to do was throw everything together.
This is naturally a gluten-free and dairy-free recipe, but you could always top with parmesan if you prefer.
The full dish is the meal - no need to add a side or veggie because it’s all included.
It’s served in the shell of the squash, so clean up is easy.