Savor the Season with Fall Harvest Spaghetti Squash Bake

Introducing: Fall Harvest Spaghetti Squash Bake

As the weather gets cooler and the leaves start to change, I find myself craving warm and comforting dishes that celebrate the flavors of fall. Today, I’m excited to share with you my recipe for Fall Harvest Spaghetti Squash Bake. This dish combines the earthy sweetness of spaghetti squash with savory mushrooms, creamy goat cheese, and crunchy walnuts for a perfect autumn meal.

Ingredients:

• 1 medium spaghetti squash (about 1.5 kg)
• 200g mixed mushrooms, sliced
• 150g goat cheese, crumbled
• 100g walnuts, chopped
• 2 tbsp olive oil
• 2 cloves of garlic, minced
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste

Kitchen Tools:

• baking sheet
• knife
• spoon
• frying pan
• oven

To start, preheat your oven to 200°C. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side down on a baking sheet and roast in the oven for about 40-45 minutes, or until the flesh is tender.

While the squash is roasting, heat olive oil in a frying pan over medium heat. Add the garlic and mushrooms, cooking until the mushrooms are golden brown and tender. Season with salt, pepper, and fresh thyme.

Once the squash is cooked, use a fork to scrape the flesh into spaghetti-like strands. Transfer the spaghetti squash to a mixing bowl and add the cooked mushrooms, crumbled goat cheese, and chopped walnuts. Gently mix everything together until well combined.

Transfer the mixture back into the empty squash shells and return to the oven for another 10-15 minutes, allowing the flavors to meld together and the cheese to melt.

Serve your Fall Harvest Spaghetti Squash Bake hot, garnished with some extra thyme leaves for a pop of color and freshness.

This dish weighs approximately 1200g total and serves 4. Each serving weighs around 300g and has an estimated calorie count of 350 calories.

One clever tip for this recipe is to save the spaghetti squash seeds and toast them in the oven with a bit of olive oil, salt, and spices for a delicious crunchy topping to sprinkle over the dish.

I hope you enjoy making and indulging in this Fall Harvest Spaghetti Squash Bake. Feel free to get creative and add your twist with other seasonal ingredients or herbs. Happy cooking!