Stuffed Spaghetti Squash

Name: Stuffed Spaghetti Squash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 spaghetti squash; 1 onion; 2 cloves garlic; 3 tomatoes; 1 red bell pepper; 1 zucchini; ½ cup cooked quinoa; 1 teaspoon Italian seasoning; ½ teaspoon salt; ½ teaspoon black pepper; 1 cup shredded Mozzarella cheese; 1 tablespoon fresh basil leaves

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
4 servings
Calories
235 kcal
Course
Main Course
Cuisine
American

Stuffed Spaghetti Squash

Brayden Ortiz

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Whip up this delicious stuffed spaghetti squash recipe bursting with veggies, herbs, and gooey mozzarella in no time. It's quick, flavorful and a perfect main for any occasion.

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Ingredients

Servings

1 spaghetti squash medium, cooked and shredded into strands
1 onion small, finely chopped
2 cloves garlic minced
3 tomatoes medium, seeds removed, diced
1 red bell pepper diced
1 zucchini small, diced
½ cup cooked quinoa substitute rice
1 teaspoon Italian seasoning
½ teaspoon salt adjust to taste
½ teaspoon black pepper adjust to taste
1 cup shredded Mozzarella cheese
1 tablespoon fresh basil leaves for garnish (optional)

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Instructions

Preheat the oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until it becomes translucent. Stir in the minced garlic and cook for another 30 seconds.
Add the diced tomatoes, red bell pepper and zucchini to the skillet. Cook for 5-7 minutes, or until the vegetables start to soften.
Mix in the cooked quinoa (or rice), dried Italian seasoning, salt, and black pepper to the skillet. Stir well and cook for an additional 2-3 minutes.
Divide the vegetable and quinoa mixture evenly between the two spaghetti squash halves, pressing down gently to pack the filling.
Sprinkle shredded mozzarella cheese evenly over the stuffed squash halves.
Place the stuffed squash in the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired. Serve and enjoy!

Notes

Prepare the filling in advance by making the sauce ahead (freeze or chill), cooking the squash the day before, and baking it on the day of your special gathering.
Check the squash for doneness after 15 minutes of baking, and every two to three minutes thereafter. The strands should easily pull away from the skin with a fork.
When sautéing vegetables, lower the temperature and cook until they release water. Allow water to evaporate before adding the next ingredient to reduce moisture.
Avoid overstuffing the squash halves. A moderate amount of filling ensures a balance between the spaghetti squash noodles and the sauce, promoting even cooking.

Nutrition Information

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Calories 235kcal (12%) Carbohydrates 33g (11%) Protein 11g (22%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 22mg (7%) Sodium 520mg (22%) Potassium 788mg (23%) Fiber 7g (28%) Sugar 13g (26%) Vitamin A 2315IU (46%) Vitamin C 67mg (74%) Calcium 239mg (24%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 235 kcal

% Daily Value*

Calories	235kcal	12%
Carbohydrates	33g	11%
Protein	11g	22%
Fat	9g	14%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Cholesterol	22mg	7%
Sodium	520mg	22%
Potassium	788mg	17%
Fiber	7g	28%
Sugar	13g	26%
Vitamin A	2315IU	46%
Vitamin C	67mg	74%
Calcium	239mg	24%
Iron	2mg	11%