* 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.
Click through for the full recipe: Mushroom & Kale Stuffed Spaghetti Squash Bowls
You can thank me later.