* Recipe by guest contributor Laney Schwartz, creator of Life is But a Dish
Hi. I’m Laney and I love spaghetti squash.
We actually have a love/hate relationship. Once we get past the initial awkward part, things are all good. But the amount of effort it takes for me to cut a spaghetti squash in half is slightly embarrassing. You would think that I’ve never stepped foot in the kitchen a day in my life. There’s definitely yelling, possibly some cursing, and for sure lots of sweating that occurs. Like I said, once it’s cut, we’re cool. But damn, it’s tough.
Moving on. I love these Mushroom & Kale Stuffed Spaghetti Squash Bowls…
They’re so cool! Just cut (easier said than done), bake, scrape, fill, and eat! Easy clean up and a hearty, healthy meal is what I call a win for ANY night.
The good news is, you can fill the inside of the squash with whatever YOU like!
I’ve done a turkey meat sauce, or even a pesto, but this time I chose to keep it vegetarian and went with a mushroom and kale marinara sauce, topped with melted, bubbly cheese of course.
I’m not gonna lie. It’s BOMB. Sure, you could scrape everything out into a bowl, but I love eating it straight from the source. And you guys…It’s SO filling. Seriously. You won’t even miss the carbs!
It’s the perfect quick, easy, and healthy, fall weeknight meal.
Oh-ma-gah.
Click through for the full recipe: Mushroom & Kale Stuffed Spaghetti Squash Bowls
Enjoy!
You can thank me later.
