Spaghetti Squash Stuffed With Vegetables And Goat Cheese
|Spaghetti squash||1 Large|
|Low calorie whole grain bread slice||4|
|Dried basil||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Green beans||2 Cup (32 tbs), cut into 1 inch pieces, blanched|
|Coarsely shredded zucchini||2 Cup (32 tbs)|
|Coarsely shredded carrots||1 Cup (16 tbs)|
|Herbed soft goat cheese||4 Ounce, crumbled|
|Minced dill||2 Tablespoon (Fresh)|
|Fennel seeds||1⁄2 Teaspoon|
Place the squash in a very large saucepan or Dutch oven and add enough water to cover.
Bring to a boil, then reduce the heat.
Simmer, uncovered, for 30 to 60 minutes or until the squash is tender when pierced with a fork.
Drain the squash, then cut it lengthwise in half.
Set aside until cool enough to handle.
Meanwhile, in a blender or food processor, blend or process the bread, basil, oregano and garlic powder until the mixture forms fine crumbs; set aside.
Discard the seeds from the squash.
Use a fork to shred and remove the pulp from the skin.
Transfer the pulp to a large bowl; set the squash shell aside.
Add the beans, zucchini, carrots, cheese, dill and fennel seeds to the pulp.
Use the fork to toss until combined.
Fill both halves of the squash shell evenly with the vegetable mixture.
Sprinkle the crumb mixture on top.
Bake at 350Â° for 15 to 25 minutes or until heated through.