Best 2 Baked Stuffed Spaghetti Squash Recipes
Baked stuffed spaghetti squash is a scrumptious and nutritious dish that can be enjoyed for lunch or dinner. This versatile dish is made with spaghetti squash, a unique variety of winter squash with a stringy texture that resembles spaghetti noodles. When baked, the spaghetti squash becomes tender and can be easily scraped into strands, making it a delicious and healthy alternative to traditional pasta. This article will provide you with a step-by-step guide to create a delectable baked stuffed spaghetti squash dish, perfect for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
BAKED STUFFED SPAGHETTI SQUASH
I made this baked spaghetti squash for my family and they loved it! It's a delicious low-calorie and vegetarian meal.
Provided by Anwar
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 2h
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Poke 10 holes in each spaghetti squash and place in an ovenproof baking pan.
- Bake squash in the preheated oven until softened, about 40 minutes. Remove from oven and set aside to cool. Reduce oven temperature to 350 degrees F (175 degrees C).
- Combine salt, Italian seasoning, pepper, garlic powder, oregano, onion powder, and basil in a bowl.
- Heat oil in a pot over medium-high heat. Add zucchini; cook and stir for 3 minutes. Add red bell pepper, garlic, and 1/2 of the spice mixture. Cook and stir for 3 minutes more. Add green beans, tomato, and remaining spice mixture. Cook and stir filling together for about 6 minutes.
- Cut each cooled spaghetti squash in half lengthwise. Remove and discard seeds. Fill each squash half with filling and return to the baking pan. Cover with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove and uncover; top squash evenly with mozzarella cheese. Return to the hot oven and bake until melted, about 5 minutes. Sprinkle chives on top before serving.
Nutrition Facts : Calories 311.8 calories, Carbohydrate 36.9 g, Cholesterol 6 mg, Fat 17.9 g, Fiber 4.8 g, Protein 7.6 g, SaturatedFat 3.3 g, Sodium 2750.5 mg, Sugar 4.9 g
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
Tips:
- Choose the right spaghetti squash: Look for squashes that are firm and have a deep yellow color. Avoid squashes that have blemishes or soft spots.
- Cook the squash properly: To ensure that the squash is cooked evenly, pierce it with a fork several times before baking. Bake the squash until it is tender and the flesh can be easily pierced with a fork.
- Let the squash cool slightly before handling: The squash will be very hot when it comes out of the oven. Let it cool for a few minutes before handling.
- Use a fork to scrape the flesh from the squash: Once the squash is cool enough to handle, use a fork to scrape the flesh from the skin. The flesh should come away easily.
- Season the squash to taste: Add salt, pepper, and other seasonings to taste. You can also add a drizzle of olive oil or melted butter.
- Fill the squash with your favorite toppings: Some popular toppings include spaghetti sauce, meatballs, vegetables, and cheese.
- Bake the stuffed squash until heated through: Bake the squash until the filling is hot and bubbly and the cheese is melted and browned.
Conclusion:
Baked stuffed spaghetti squash is a delicious and healthy meal that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With a variety of toppings to choose from, you can create a dish that everyone will enjoy.
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