Eating Well. We have altered it to fit our needs and what we have on hand from our garden, refrigerator and pantry. and OMGosh is this good!!!
1 2.5 -3 pound spaghetti squash
1 bunch of broccoli, ~ 2 cups
4 cloves of garlic, minced
1 large tomato, diced, ~ 2 cups
1 poblano pepper, diced (any pepper could be used, we just have so many of these in the garden)
1 onion, diced
1 cup mushrooms of choice (we used shiitake), sliced
1/4 cup nutritional yeast
1 cup daiya mozzarella
1/4 cup pine nut based Parmesan style cheese
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp ground black pepper
Slice the spaghetti squash in half length-wise, placing in a pan cut side down. Add water covering an inch of the squash. Bake at 400 for ~ 45 minutes, until soft to the touch. Once done scrap the squash from the shells and place in a bowl with the vegetables. Save the shells for stuffing.
Water saute the mushrooms, onion, pepper, garlic, tomato, and broccoli, 3-5 minutes. Place in a bowl.
Mix in the nutritional yeast, 3/4 cup of the mozzarella, 2 TBS of the Parmesan, and the seasonings with the squash and vegetables.
Stuff the shells with the above mixture.Top with the remaining cheese.
Bake at 400 for ~10 minutes. Broil for 2 minutes to lightly brown the cheeses.