EASY BAKED STUFFED SPAGHETTI SQUASH

Craving a comforting, satisfying meal that’s also good for you? Imagine a golden, roasted spaghetti squash, its strands twirled with a savory, flavorful filling that’s both hearty and healthy. This Baked Stuffed Spaghetti Squash recipe is your answer to a delicious and nutritious dinner, and I promise it’s easier than you think!

Ingredients

For the Spaghetti Squash:

• 1 medium spaghetti squash (about 2-3 pounds)
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Filling:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can cannellini beans, rinsed and drained (or your favorite bean!)
• 1 cup cooked quinoa (or rice, or other grain)
• 1/2 cup grated Parmesan cheese (optional, or use nutritional yeast for a vegan option)
• 1/4 cup chopped fresh basil (or parsley, or oregano)
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Let’s Get Squashing: Prep & Roasting

Okay, let’s talk spaghetti squash. Don’t be intimidated! I know that cutting it can seem like a Herculean task, but I’ve got some tips to make it easier. Microwaving the squash for a few minutes (poke it with a fork first!) softens the skin just enough to make slicing a breeze. Trust me, it works!

Preheating and Preparing:

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper. This will make cleanup so much easier!

Slicing and Seasoning:

1. Carefully slice the spaghetti squash in half lengthwise, from stem to stern. If you’re having trouble, microwave it for 2-3 minutes to soften it.
2. Scoop out the seeds from each half. A grapefruit spoon works wonders for this!
3. Drizzle the cut sides of the squash with olive oil, and season generously with salt and pepper.

Roasting the Squash:

1. Place the squash halves cut-side down on the prepared baking sheet.
2. Roast for 40-50 minutes, or until the squash is tender and you can easily pierce it with a fork. The roasting time will depend on the size of your squash.

Crafting the Perfect Filling

While the squash is roasting, let’s whip up that delicious filling! This is where you can really get creative and customize it to your liking. Feel free to swap out the veggies, add some sausage or ground beef if you’re not going for a vegetarian option, or use different herbs and spices.

Sautéing the Vegetables:

1. In a large skillet, heat olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
4. Add the chopped bell pepper and cook until slightly softened, about 5 minutes.

Adding the Remaining Ingredients:

1. Stir in the diced tomatoes (with their juice!), cannellini beans, cooked quinoa, Parmesan cheese (if using), basil, oregano, and red pepper flakes (if using).
2. Season with salt and pepper to taste.
3. Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally, until the flavors have melded together.

Stuffing and Baking: The Grand Finale

Now for the fun part! Once the squash is roasted and the filling is ready, it’s time to assemble our Baked Stuffed Spaghetti Squash masterpiece. This is where the magic really happens, and you’ll start to see (and smell!) all your hard work paying off.

Shredding the Squash:

1. Once the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Leave the strands inside the squash “bowl”.

Stuffing the Squash:

1. Spoon the filling evenly into the spaghetti squash halves, mounding it on top of the strands.

Final Bake:

1. Place the stuffed squash halves back on the baking sheet.
2. Bake for another 10-15 minutes, or until the filling is heated through and the cheese (if using) is melted and bubbly.

Serving Suggestions & Variations

Your Baked Stuffed Spaghetti Squash is ready to be devoured! Serve it hot, garnished with extra fresh basil or Parmesan cheese, if desired. It’s a complete meal on its own, but you can also pair it with a simple side salad or some crusty bread.

Looking to switch things up? Here are a few variations you can try:

• Meat Lover’s Delight: Add cooked ground beef, Italian sausage, or shredded chicken to the filling.
• Mexican Fiesta: Use black beans, corn, salsa, and chili powder in the filling. Top with shredded cheddar cheese and a dollop of sour cream.
• Mediterranean Medley: Add chopped olives, sun-dried tomatoes, feta cheese, and a squeeze of lemon juice to the filling.
• Cheesy Goodness: Use different cheeses in the filling, such as mozzarella, ricotta, or provolone.

The Health Benefits of Spaghetti Squash

Beyond being delicious, spaghetti squash is also incredibly good for you! It’s low in calories and carbohydrates, but high in fiber and vitamins. It’s a fantastic healthy dinner option that’s both filling and nutritious. As far as squash recipes go, this one is a winner. It’s also naturally a wonderful vegetarian option.

This recipe also reminds me of some other delicious dishes! If you are looking for similar comfort food, you might like the Southern Chicken Spaghetti Casserole, the Baked Italian Grinder Sandwiches, or the Southern Cheesy Chicken Spaghetti Casserole. For a different spin, you might consider Lasagna Soup, Chicken Spaghetti Casserole, or even the impressive Shrimp Scampi Lasagna.

Tips and Tricks for Spaghetti Squash Success

I’ve been making spaghetti squash for years, and I’ve learned a few tricks along the way to ensure perfect results every time:

• Don’t overcook the squash: Overcooked squash will be mushy. You want it to be tender but still have some bite.
• Season generously: Spaghetti squash can be a bit bland on its own, so don’t be afraid to season it well with salt, pepper, and your favorite herbs and spices.
• Get creative with the filling: This recipe is just a starting point! Feel free to experiment with different vegetables, proteins, and cheeses to create your own signature filling.

Final Thoughts

So there you have it – my go-to recipe for Baked Stuffed Spaghetti Squash! I hope you enjoy making and eating it as much as I do. It’s a healthy, delicious, and versatile meal that’s perfect for any occasion. Don’t be afraid to get creative and make it your own. Happy cooking!

Lady Maria

Easy Baked Stuffed Spaghetti Squash

This Easy Baked Stuffed Spaghetti Squash recipe offers a comforting and healthy meal. Roasted spaghetti squash is filled with a savory mixture of vegetables, beans, quinoa, and Parmesan cheese, creating a delicious and satisfying dish that’s easier to make than you might think.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 2

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium spaghetti squash about 2-3 pounds
• 2 tablespoons olive oil, divided
• Salt to taste
• Pepper to taste
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 cup cooked quinoa
• 1/2 cup grated Parmesan cheese optional
• 1/4 cup chopped fresh basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes optional

Equipment

• Oven
• baking sheet
• parchment paper
• knife
• Cutting board
• spoon
• Grapefruit spoon (optional)
• large skillet
• Fork

Method

 

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise. Microwave for 2-3 minutes to soften if needed.
3. Scoop out the seeds from each half.
4. Drizzle the cut sides of the squash with 1 tablespoon of olive oil, and season with salt and pepper.
5. Place the squash halves cut-side down on the prepared baking sheet.
6. Roast for 40-50 minutes, or until the squash is tender and you can easily pierce it with a fork.
7. While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat.
8. Add the chopped onion and cook until softened, about 5 minutes.
9. Add the minced garlic and cook for another minute, until fragrant.
10. Add the chopped bell pepper and cook until slightly softened, about 5 minutes.
11. Stir in the diced tomatoes, cannellini beans, cooked quinoa, Parmesan cheese (if using), basil, oregano, and red pepper flakes (if using).
12. Season with salt and pepper to taste.
13. Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally, until the flavors have melded together.
14. Once the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Leave the strands inside the squash “bowl”.
15. Spoon the filling evenly into the spaghetti squash halves, mounding it on top of the strands.
16. Place the stuffed squash halves back on the baking sheet.
17. Bake for another 10-15 minutes, or until the filling is heated through and the cheese (if using) is melted and bubbly.
18. Serve hot, garnished with extra fresh basil or Parmesan cheese, if desired.

Notes

Don’t overcook the squash, as it will become mushy. Season generously, as spaghetti squash can be bland on its own. Get creative with the filling by experimenting with different vegetables, proteins, and cheeses. For a vegan option, use nutritional yeast instead of Parmesan cheese. You can add cooked ground beef, Italian sausage, or shredded chicken to the filling for a meat lover’s version.