BAKED STUFFED SPAGHETTI SQUASH
This vegetarian main dish is packed with Italian flavors.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Spaghetti Squash Recipes
Number Of Ingredients 8
Steps:
- Place both whole spaghetti squash in a large stockpot of water. Cover pot, and bring water to a boil. Reduce heat to a simmer, and cook the squash until it is slightly tender when you press it with your fingers, 20 to 30 minutes. Drain. Using a serrated knife, cut the squash in half crosswise. Stand the halves on end, with cut sides up, and set aside to cool 15 minutes.
- Heat oven to 450 degrees. Remove the seeds from the squash halves; discard them. Using a teaspoon, scrape the flesh; it will separate into spaghetti-like strands. Transfer the strands to a large mixing bowl, and transfer the shells to a baking pan; set both aside.
- Chop 12 of the tomatoes into 1/2-inch pieces, and add to the squash strands. Slice the remaining 4 tomatoes into 1/4-inch-thick rounds, and set aside.
- Place the garlic, olive oil, basil leaves, salt, and pepper in the bowl of a food processor. Process until the basil has been very finely chopped, about 2 minutes.
- Transfer the basil mixture to the mixing bowl with the squash strands and the tomato pieces; toss with vegetables to combine. Divide the mixture among the reserved squash shells, and top each shell with several tomato slices. Sprinkle 1 1/2 tablespoons Parmesan cheese over each shell.
- Transfer the baking pan to the oven, and bake the stuffed squash until the cheese is golden and a metal skewer inserted down into the stuffing comes out hot when held there for 15 seconds, about 30 minutes. Transfer to a wire rack to cool slightly. Garnish with basil sprigs, and serve warm.
Nutrition Facts : Calories 209 g, Cholesterol 6 g, Fat 11 g, Fiber 5 g, Protein 7 g, Sodium 703 g
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Destinytobegreat
[email protected]This is a delicious and easy recipe. I've made it several times and it's always a hit with my family and friends.
Md Joy Joy
[email protected]I'm not sure what went wrong, but my stuffing turned out dry and crumbly. I think I might have added too much bread crumbs.
josphat smith
[email protected]This recipe is a great way to use up leftover spaghetti squash. I also like to add some cooked chicken or sausage to the stuffing for extra protein.
Prince Clever
[email protected]I had some trouble getting the spaghetti squash to cook evenly. The ends were still a bit firm while the middle was mushy.
Sophia Salvisberg
[email protected]This recipe was a bit too bland for my taste. I think it would have been better with some additional herbs and spices.
Yasir Abbas
[email protected]I followed the recipe exactly and the dish turned out great. The only thing I would change is to add a little more salt and pepper to the stuffing.
Lil_girl Uwu
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the ingredients are affordable. Plus, it's a healthy and delicious way to get your veggies in.
palace of smiles and happiness
[email protected]I'm not a huge fan of spaghetti squash, but this recipe changed my mind. The stuffing was so flavorful and the squash was cooked perfectly. I'll definitely be making this again.
Aamir Alee
[email protected]This recipe was a hit with my family! The spaghetti squash was cooked perfectly and the stuffing was delicious. I especially loved the addition of the Parmesan cheese and breadcrumbs on top. It gave the dish a nice crispy texture.