Fall Harvest Spaghetti Squash Bake

Fall Harvest Spaghetti Squash Bake

As the leaves begin to turn and a crisp chill fills the air, it's the perfect time to savor the bounty of the autumn harvest. This Fall Harvest Spaghetti Squash Bake encapsulates the essence of the season, blending hearty ingredients with rich flavors for a comforting and nutritious meal.

Ingredients

• 1 large spaghetti squash (about 3-4 pounds)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup mushrooms, sliced
• 2 cups kale or spinach, chopped
• 1 can (14 ounces) diced tomatoes (drained)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Cooking Method

1. Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with olive oil and place cut side down on a baking sheet. Roast for about 30-40 minutes until the flesh is tender and can be easily shredded with a fork.

2. Prepare the Vegetables: In a large skillet, heat the remaining olive oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent. Stir in the bell pepper and mushrooms and cook until softened, about 5 minutes.

3. Add Greens and Tomatoes: Stir in the chopped kale or spinach, cooking until wilted. Add the drained diced tomatoes, oregano, thyme, salt, and pepper. Stir well and let simmer for about 5 minutes to blend the flavors.

4. 

   Combine and Bake: Once the spaghetti squash is cool enough to handle, use a fork to scrape out the strands, resembling spaghetti. Mix the squash strands with the vegetable mixture and half of the mozzarella and Parmesan cheese.

5. Final Bake: Transfer the mixture into a greased baking dish. Top with the remaining mozzarella and Parmesan cheese. Bake in the oven at 375°F (190°C) for 20-25 minutes, or until the cheese is bubbly and golden brown.

6. Serve: Allow to cool slightly before serving. Enjoy the warm, comforting flavors of fall in every bite.

Nutritional Value and Pairings

The Fall Harvest Spaghetti Squash Bake is not only delicious but also packed with nutrients. Spaghetti squash is a low-calorie, high-fiber alternative to pasta, rich in vitamins A, C, and B6. The abundance of vegetables offers additional vitamins, minerals, and antioxidants, while the cheese provides a good source of calcium and protein.

For a balanced meal, pair this bake with a fresh side salad. A simple arugula or mixed greens salad with a light vinaigrette can complement the dish's richness. As for drinks, consider pairing it with a crisp white wine like Sauvignon Blanc or a refreshing apple cider to capture the essence of fall.