Spaghetti Squash and Sweet Potato Stuffed Red Peppers
Posted Feb 23 2011 12:00am
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.
Spaghetti Squash and Sweet Potato Stuffed Red PeppersPreheat oven to 350 degrees F
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)
–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.
–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.
–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.
–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.
Make sure when you eat these, that you get a piece of the red pepper with every bite of the stuffing.
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, p ine 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!