Here, we stuff the nests with roasted mushrooms, white beans and kale for a hearty plant-based dinner.
The white balsamic vinaigrette brings the entire dish together and brightens the flavorsa must-add to this recipe.
Trim squash ends and cut squash crosswise into 4 equal rounds, about 112 to 2 inches wide.
Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell
Scoop out seeds and discard.
Spread in an even layer around the squash rounds.
Roast for 20 minutes.
Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell
Meanwhile, whisk 4 teaspoons vinegar, 1 teaspoon mustard and 14 teaspoon salt together in a small bowl.
Gradually whisk in 3 tablespoons oil until smooth.
Set aside, uncovered, at room temperature until ready to use.
Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell
Roast for 10 minutes.
Sprinkle with the remaining 14 teaspoon salt.
Divide the mushrooms and beans among the squash nests (about 12 cup each).
Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell
Drizzle with the vinaigrette and sprinkle with 4 teaspoons Parmesan and 2 teaspoons oregano.
Frequently Asked Questions
You want to choose the best-looking and heaviest spaghetti squash available.
The ideal color is golden yellow, and the skin should be smooth, matte and free of blemishes.
Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell
Also, check the stemit should be dry and never green.
These spaghetti squash nests are an excellent vegetarian main dish.
Pair them with your favorite side salad to round out the meal.
Yes, as long as you usevegetarian Parmesan cheesethat isnt made with animal rennet.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
