Spaghetti Squash Zucchini Bake

We have zucchini coming out of our ears over here!  Our garden is almost producing faster than we can consume them!  My husband had recalled one of the dishes his mom used to make before we were married and he really wanted to have something similar.  His mom would bake zucchini and hallow out the core, filling it with a chicken marinara pasta.  We obviously don't eat chicken, but the pasta with marinara sounded delightful.  I had my husband pick up a spaghetti squash from the grocery store, and although I wanted to make this dish for Father's Day, we ran out of time, but we had it last night and it was so tasty!  We had some extra spaghetti squash after we filled our zucchini, so my husband took the extra spaghetti squash with the extra sauce to work the next day and said it was great!

I set my oven to 375 degrees and let it preheat.  Then, I grabbed a cake pan and filled it with about 1/2 inch of water and placed the, cut in half and hallowed out (seeds), spaghetti squash (hallow side down) in the water bath.  I set my timer for 35 minutes and proceeded to work on the zucchini.  Talk about a massive zucchini, this thing was huge!  Just as I cut and hallowed out the spaghetti squash, I used the same process with the zucchini.  After lining a baking sheet with parchment paper, I placed the zucchini on the pan hallow side up.  With 25 minutes left on the timer, I set the zucchini in the oven on the rack bellow the spaghetti squash.

Time for the green sauce!  By now, you know I love my rocket blender!  The tomatoes, green onion, red onion, and kale with the almond milk got thrown in and was pureed until smooth. I had to do it in 3 batches because the canister is not that big.  After pouring the puree into a sauce pan, I added my spices and let it simmer for a few minutes until the spaghetti squash and the zucchini were done.

I used tongs to take the spaghetti squash out of the water bath and placed it on a cutting board.  With the tongs in my left hand to hold the spaghetti squash steady and a fork in my right, I began to "pull" the strands of the spaghetti squash out.  Half of the squash was plenty to fill both zucchini wells.  Time for assembly!  Take a spoon and add as much sauce to the bottom of each zucchini well as you would like.  I did just enough to where you could not see any of the white of the zucchini.  With the tongs, take the spaghetti squash and fill each well.  Then, add as much of the green sauce as you would like to top off your dish!  Place back in the oven for a 5 minute low broil and your dish is ready to be served!

 Here are the list of ingredients:

1 spaghetti squash
1 larger zucchini
water to fill water bath
3 tomatoes, halved
6 bulbs of green onion stalks, chopped
1/4 cup chopped red onion
3 stalks kale with leaves torn away from stocks
1/4 cup almond milk
1/4 cup nutritional yeast
1tbsp garlic powder
1 tbsp onion powder
1/2 tbsp dried marjoram
1/2 tbsp dried basil
1 tsp paprika

The steps:

Preheat oven to 375

Fill cake pan with 1/2 inch water, place hallowed out spaghetti squash hallow side down and bake for 35 minutes.  Place hallowed out zucchini, hallow side up when timer reaches 25 minutes bellow spaghetti squash in the oven.

Place tomatoes, chopped green onion, chopped red onion, kale leaves, and almond milk in a food processor (I used a rocket blender) and blend until smooth.  Add green sauce mixture into a small sauce pan and add spices.  Let simmer for a few minutes until both squashes are done.

Once the squashes are done, take the spaghetti squash and pull the strands of spaghetti squash out with a fork.  Spoon green sauce into the zucchini wells and add spaghetti squash on top.  Then, top spaghetti squash with more green sauce and place back in the oven for 5 minutes on a low broil.  Enjoy!

Serves 2-4 depending on the side of your zucchinis.