Cajun Stuffed Spaghetti SquashCajun Stuffed Spaghetti Squash

Cajun Stuffed Spaghetti Squash might be just the Creole recipe you are searching for. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 281 calories, 10g of protein, and 5g of fat per serving. For $2.5 per serving, you get a hor d'oeuvre that serves 4. 694 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Healthy Delicious. If you have kale, bell pepper, onion, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is excellent. Try Enchilada Stuffed Spaghetti Squash, Spaghetti squash and meatballs, and Spaghetti Squash Boats for similar recipes.

Ingredients

Cooking Instructions

1. 01

   Heat the oven to 350ºF.

2. 02

   Place the squash on a baking sheet and roast for 30-40 minutes.Meanwhile, heat the olive oil in a medium saucepan.

3. 03

   Add the onion and cook until soft, about 5 minutes. Stir in the tomato paste, cajun seasoning, and paprika; cook 1-2 minutes.

4. 04

   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.

5. 05

   Remove the strings and stir into the sauce, then ladle the sauce into the center of each squash.

6. 06

   Serve immediately.