For Thanksgiving Day 2, Steph adapted this version of whole living’s Stuffed Acorn Squash with Quinoa and Pistachios and made a stuffed spaghetti squash. She wrote about it over there, so I’m reposting over here.

Stuffed spaghetti squash with quinoa, sunflower seeds and walnuts
1 large spaghetti squash (or other)
1 cup quinoa
1/2 cup chopped fresh parsley
1/3 cup goats cheese, crumbled
1/2 cup roasted, salted sunflower seeds and chopped walnuts

4 tbsp olive oil
salt and pepper to taste
juice of 1 lemon plus a bit of grated rind
1/2 tsp fennel
1 tsp dried mint or 1 tablespoon chopped fresh mint
1 tablespoon agave syrup or honey


Preheat oven to 425 degrees F. Bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork.

While quinoa cooks, brush squash with  oil and season with salt and pepper. Roast cut side down on a baking sheet or pan at 350 until tender 15 to 20 minutes.

In a large bowl, combine quinoa, parsley, cheese, nuts. Whisk dressing with a fork in a small bowl, pour over the quinoa mixuture and combine well. Taste and re-season with salt and red-pepper flakes or anything else. for a sweeter flavor, opt for paprika, more fennel/mint/agave. Remove the sqash and carefully pack the stuffing into the sqaush. Press down with the back of a large spoon after each scoop. continue until the stuffing is heaping out of the squash.

Put the stuffed squash in the oven and bake for 20 more minutes. For a crispy topping leave uncovered, for a softer squash, cover with foil.