Spaghetti Squash and Sweet Potato Stuffed Red Peppers

This recipe came out of my daughter and I trying to find something tasty to do with our leftovers!

We thought “what would be a good use of a spaghetti squash, a sweet potato, some brown rice, and red peppers?” (they were on sale and I went crazy!)

This is what we came up with. It was surprisingly good and very filling for the 253 calories it ended up being .  I would make this agin for sure…maybe for Christmas because it looks so pretty! It would make a great side dish or I would pair it with a nice salad for dinner.

 

healthy stuffed peppers

The peppers are stuffed with good stuff

Spaghetti Squash and Sweet Potato Stuffed Red Peppers

Preheat oven to 350 degrees F

Ingredients:

4 good sized red peppers

several fresh spinach leaves–about 1 cup washed and patted dry

1 medium sized spaghetti squash (about 2 cups cooked)

1 sweet potato (about 1 cup cooked)

1 1/2 cups cooked brown rice

1/3 cup pine nuts (in a pinch you could sub pecans)

1/2 tsp ground ginger

1/2 tsp cinnamon

1/2 tsp sea salt

juice of 1/2 lime

1/2 tsp Old Bay Seasoning (Old Bay is seafood seasoning and contains celery salt, red and black peppers, bay leaves, cloves, ginger, mace, cardamom, cinnamon, and paprika…you could use another seafood seasoning, but why would you?)

1/3 cup grated parmesan cheese (you could keep it vegan by sub-ing shredded soy cheese)

Directions:

spaghetti squash recipe

cook spaghetti squash by placing it whole on a baking sheet and baking it for 1 hour at 350 degrees. Allow to cool slightly and cut open, remove seeds, and shred flesh with a fork.  Wash sweet potato and wrap in foil. Place in the 350 degree oven with the squash and bake for 2 hours.  You can cook the squash and potatoes beforehand and refrigerate 24 hours.

–if the pine nuts are not toasted, toast them lightly in the oven with the squash on a plate about 10 minutes until golden brown.toasted pine nuts

–wash the peppers and cut the tops off, and remove the seeds and inside ribs.  Place spinach leaves in and around the inside of the peppers, set peppers in a 8 x 8 baking pan or similar, and set aside.

red peppers

–Place cooked spaghetti squash flesh,  cooked sweet potato without the skin, pine nuts, Old Bay, ginger, cinnamon, salt and lime in a food processor or blender and process until smooth.

spaghetti squash

–Place mixture in a bowl and mix in cooked brown rice, and parmesan cheese.

–fill peppers with mixture and bake at 400 degrees F for 40 minutes or until the outside of the peppers start to brown.

Serve immediately.

Make sure when you eat these, that you get a piece of the red pepper with every bite of the stuffing.

Servings: 4

Calories: 253   Fat: 11 g   Protein: 7.5 g   Vitamin A:  207% RDA   Vitamin C: 88% RDA   Fiber: 3 g

Note: 7 g of the fat and 75 calories per serving came from the pine nuts. While you could leave these out, the stuffing misses some substance.  Also, pine nuts are the nuts of choice for weight loss because the fact that the fatty acids in pine nuts increase hormones that help you to feel full.  They are also high in iron.  Definitely worth the calories!

Enjoy!!



Categories: health, healthy cooking, healthy recipes, vegetarian recipes

Tags: , , , ,

16 replies

  1. How nice that you and your daughter cook together! I would love to do that with my girls. They do love to help me in the kitchen already, but they’re only 6 and 3, so trying to keep a safe environment in the kitchen for them with using knife and hot pans is more work than getting help. 🙂 The squash dish looks good! Good invention!

  2. I’ve been all about rice and squash but haven’t teamed them up yet. Dare I try? It looks so good.

    I’m shocked that browsing this (and a couple other) food blogs late at night hasn’t left me gaining tons of weight.

  3. Great share! These look and sound amazing!

  4. I will be trying this one!

  5. I love anything-stuffed red peppers! Love this combination, Savvy, looks like you had fun!

So whaddya think?

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