Ingredients for Spaghetti Squash Stuffed Bell Peppers
- Vegetable Stock
- 1 medium zucchini, diced
- Shiitake Mushroom
- Green Onion
- 1/4 cup fresh basil, chopped
- 1 tablespoon fresh thyme, chopped
- Garlic Clove
- Black Pepper
- Spaghetti Squash
- Green Bell Peppers
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How to Make Spaghetti Squash Stuffed Bell Peppers
- Preheat oven to 375°F (190°C).
- Lightly spray a shallow baking dish with cooking spray and set aside.
- In a large skillet, bring 1 cup of vegetable broth to a boil.
- Add 1 medium zucchini (diced), 8 ounces shiitake mushrooms (sliced), 2 green onions (chopped), 1/4 cup fresh basil (chopped), 1 tablespoon fresh thyme (chopped), 2 cloves garlic (minced), and 1/4 teaspoon black pepper.
- Simmer until vegetables are tender-crisp, about 5 minutes.
- Remove from heat and stir in 2 cups cooked spaghetti squash (about 1 medium squash). Set aside.
- Slice off and reserve the tops of 4 bell peppers (any color).
- Remove and discard the seeds and membranes from the peppers.
- Place the peppers in the prepared baking dish.
- Spoon the vegetable and squash mixture into the peppers.
- Replace the pepper tops, cover the baking dish with foil, and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the filling is heated through.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
17g
Fat
0g
Carbs
4g
