I’ve gone the way of the Paleo diet for the month of May, (don’t worry if that’s not your thing! I’ll still be posting lots of non-Paleo recipes), and one of the first Paleo meals I cooked up was this amazing stuffed spaghetti squash.
Spaghetti squash is such an easy pasta substitute, and absolutely guilt free. Not to mention, its like pasta, but tasty! You really can’t screw this up: simply cut it in half, scoop out the seeds, rub it down with some olive oil, add a little salt and pepper, and bake!
My husband and I shared this for dinner, and I still had about two meals worth of leftovers for my lunches for the week, so this also doubles as a great meal prep or make ahead recipe.
This combination of sausage, mushrooms, and quinoa just happens to be one of my favorite combinations, but you could use just about anything. You could leave the meat out entirely and go the veggie route, you could use chicken sausage or ground beef instead of pork. Rice would work well if you didn’t have quinoa on hand, and if you’re not currently tryout out paleo, you could definitely top with cheese! I used the Instant Pot to make my quinoa, but it can also be made on the stove top.
Like most of my recipes, this spaghetti squash is totally customizable. Try out your own flavor combinations and leave a comment when you find a favorite!
Paleo Mushroom and Quinoa Stuffed Spaghetti Squash
- 1 spaghetti squash
- 1 lb sausage regular or Italian
- 1 cup quinoa
- 2 cups chicken stock
- 6 oz mushrooms creminis, Bella's, or white will work
- 1/2 small yellow onion
- 1/4 cup nutritional yeast or cheese if you prefer, mozzarella or Parmesan would work well
- 1 bunch parsley
Preheat the oven to 425. Halve the spaghetti squash and scoop out the seeds. Rub the squash down with olive oil and season generously with salt and pepper. Place flat side down on a baking sheet and roast for 45 minutes.
While the squash is baking, brown the sausage in a pan over medium heat until fully cooked.
Halve, peel, and dice the onion. Finely chop the mushrooms.
Cook the quinoa in the chicken stock. This can be done on the stovetop or in the instant pot.
When the squash is cooked, remove from the oven and using a fork, scrape the squash until you have lots of spaghetti. In a large bowl, combine the squash, sausage, mushrooms, onion, quinoa and nutritional yeast. Season with salt and pepper then add the mixture back to the squash boat. Top with cheese and return to the oven for 5 more minutes.
Products used to create this recipe: