Stuffed Spaghetti Squash
I think I’m finally back in the swing of things. The past few days were a bit of a whirlwind, as my nephew entered the world, and my parents came to visit (plus the day trip to DC on Saturday) so it was nice to just relax at home last night. When life gets crazy, sometimes I need to just spend a little time in the kitchen. That’s why I made chocolate chip cookies on Sunday night.
Ok, I might have just been in the mood to eat some cookie dough. It’s hard to say.
Anyways. I wasn’t going to post this recipe right away, but it got quite a reaction on Instagram, so I figured I shouldn’t make you wait too long for the details. (Don’t worry, it’s super simple!) I seem to be stuffing everything these days. This recipe is sort of like a remix of the zucchini pizza boats, but I think this might be even better! Since spaghetti squash is almost like eating a bowl of spaghetti, it’s much more filling and you could serve this as a main dish. Plus, I had a spaghetti squash that I needed to use. So work with me here.
Stuffed Spaghetti Squash
Vegetarian & Gluten Free (Serves 2)
- 1 medium spaghetti squash
- 1 tsp olive oil
- 1 clove garlic (or garlic powder)
- 1/2 cup tomato sauce
- 1/2 cup shredded mozzarella cheese
- Optional toppings: Fresh basil, Parmesan cheese, crushed red pepper
Slice the spaghetti squash in half, and scoop out the seeds. Brush the inside of the squash with olive oil, and rub with garlic. (If you don’t have a brush, you can just drizzle it or spray it.) Turn it upside down (so the inside is facing down on a baking sheet) and bake in the oven at 400 degrees for about 20 minutes. It should be soft, and slightly translucent when you pull it back out of the oven. If it’s a big squash it may need a little more time. Scrape the insides with a fork, and they’ll start to form “spaghetti-like” noodles. Scrap it into a bowl, if that makes it easier to get it all scrapped from the skin. Then put it back into the skin, and mix the insides with tomato sauce. Top with mozzarella cheese, and basil. Pop it back in the oven for about 10-15 minutes, or until the cheese starts to bubble and brown. Pull it out of the oven, let cool for a few minutes, sprinkle with basil, Parmesan, and/or crushed red pepper and serve!
Looking for more spaghetti squash ideas? Try these!
So much cheesy goodness, you’ll forget that you’re also getting in a few servings of vegetables. Sneaky.