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Overhead view of a halved and Baked Stuffed Spaghetti Squash filled with a savory mixture and garnished with fresh herbs.
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.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
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.