Tuesday, December 9, 2014

Day 9 of Yummy Recipes

 Day 9 of Yummy Recipes

Cajun Stuffed Spaghetti Squash

This will certainly put a little kick with cajun  into any special gathering.

Servings: Serves 4


  • 2 small spaghetti squash
  • 1 teaspoon olive oil
  • ½ small onion, finely chopped
  • 1 teaspoon concentrated tomato paste
  • 2 teaspoons cajun seasoning
  • 1 teaspoon paprika
  • 2 cups vegetable stock
  • 1 container GO Veggie! Dairy Free Chive & Garlic Cream Cheese
  • 1 can black beans, rinsed and drained
  • 1 red bell pepper, chopped
  • 1 jalapeño pepper, seeds removed, chopped
  • 1 cup chopped kale (about 2 leaves)


Heat the oven to 350ºF. Place the squash on a baking sheet and roast for 30-40 minutes.
Meanwhile, heat the olive oil in a medium saucepan. Add the onion and cook until soft, about 5 minutes.
Stir in the tomato paste, cajun seasoning, and paprika; cook 1-2 minutes. Add the vegetable stock and bring to a simmer.
Stir in the cream cheese. Once the cheese is melted, add the beans, red bell pepper, and jalapeno. Reduce heat to low and let reduce by ¼, about 20 minutes. Stir in the kale.
With a sharp chef’s knife, cut the squash in half crosswise. Discard the seeds.
Use the tines of a fork to separate the flesh of the squash into spaghetti-like strings, leaving a 1-inch border around the edge. Remove the strings and stir into the sauce, then ladle the sauce into the center of each squash.
Serve immediately. 
 Cajun Stuffed Spaghetti Squash

No comments:

Post a Comment