Best 10 Stuffed Spaghetti Squash Recipes

CHICKEN PARM-STUFFED SPAGHETTI SQUASH RECIPE BY TASTY

Steps:

• With a sharp knife, slice the squash in half. (If the squash is too tough - puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half - following the dotted line).
• Scoop out the seeds - brush with oil, salt, and pepper.
• Roast face down in a preheated oven at 375˚F (190˚C) for 35-40 minutes (until a fork can easily pierce the skin).
• Meanwhile - Slice the chicken breasts into strips. Season with salt and pepper.
• Place flour, beaten egg, and breadcrumbs into three separate bowls.
• Coat each strip with flour, then egg, and then roll in bread crumbs.
• Pour oil in a cast-iron skillet to come ¼ inch up the side. Heat the oil over medium-high heat.
• Fry the chicken strips (in batches if necessary) until golden brown on all sides and cooked through. Transfer to paper towels and remove pan from heat.
• Once the squash has finished roasting - remove from the oven and let it set for a few minutes before turing over and pulling at it with a fork.
• Shred the inside of each squash, being careful not to poke through the skin.
• Pour marinara sauce over shredded squash. Top with chicken strips, then more marinara, and finish with mozzarella and parmesan cheese, and a pinch of Italian seasoning.
• Return to the oven to bake for 10-15 minutes until the cheese has melted.
• Enjoy!

STUFFED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Brush the inside of the spaghetti squash with 1 tablespoon olive oil and place cut-side down on a baking sheet.
• Bake in the preheated oven on the middle rack until squash is easily pierced with a fork, about 25 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add bell pepper. Cook and stir until softened, about 3 minutes. Stir in tomatoes and basil, cover, and cook, stirring occasionally, until soft, about 10 minutes.
• Remove spaghetti squash from oven, cool slightly, and shred the cooked squash into spaghetti-like strands. Place strands in a bowl. Add bell pepper mixture, goat cheese, salt, and black pepper and mix until well combined. Spoon mixture back into the squash halves. Sprinkle with breadcrumbs and butter cubes.
• Bake in the preheated oven until filling is bubbly and bread crumbs are browned, about 15 minutes.

CHORIZO-STUFFED SPAGHETTI SQUASH

Steps:

• Combine turkey, salt, garlic powder, chili powder, smoked and sweet paprika, cumin, coriander, oregano, chipotle pepper, cinnamon, cloves, and apple cider vinegar in a mixing bowl. Mix well. Refrigerate for at least 1 hour for flavors to blend.
• Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
• Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet.
• Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm.
• Heat a saucepan over medium-high heat. Add chilled chorizo mixture. Cook and stir, breaking up lumps, until cooked through and browned, 8 to 10 minutes. Add onion and cook for an additional 5 minutes, or until onion becomes translucent, stirring constantly. Add garlic and cook an additional 2 to 3 minutes. Stir in chili powder, salt, and cumin.
• Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes.
• Fluff spaghetti squash strands with a fork, keeping them in the shells.
• Increase oven temperature to 400 degrees F (200 degrees C).
• Divide sauce among 4 squash halves. Top each half with 1/4 cup of cheese. Return to baking sheet and bake until cheese is melted 5 to 6 minutes. Garnish with fresh cilantro.

STUFFED SPAGHETTI SQUASH WITH SAUSAGE AND SPINACH

Steps:

• Heat oven to 400°F. Line large rimmed baking sheet with cooking parchment paper; spray with cooking spray.
• Place both squash halves cut side down on baking sheet. Bake 45 to 50 minutes or until tender.
• In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add sausage, onions and garlic; cook and stir 5 to 7 minutes or until sausage is no longer pink. Reduce heat to medium; add flour, salt, pepper, pepper flakes and nutmeg. Cook and stir 1 minute. Gradually add spinach. Cook and stir just until spinach is wilted. Stir in whipping cream. Heat to boiling; cook and stir 1 to 2 minutes or just until thickened. Remove from heat; stir in mozzarella and 1/2 cup of the Parmesan cheese until melted.
• When squash is cool enough to handle, use fork to remove squash strands from shells, leaving shells intact. Mix squash strands into sausage mixture. Spoon filling into both squash shell halves.
• Arrange filled squash halves on same baking sheet. Bake 35 to 40 minutes or until bubbly around edges and heated through. Let stand 10 minutes.
• Meanwhile, in 8-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add bread crumbs; stir to coat. Cook and stir about 3 minutes or until lightly browned. Transfer to small bowl; mix with remaining 1/4 cup Parmesan cheese.
• Sprinkle bread crumb mixture over squash halves, and serve.

SAUSAGE AND WHITE BEAN-STUFFED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 425 degrees F. Cut the squash in half lengthwise using a serrated knife and remove the seeds with a spoon. Brush the flesh of both halves with 1 teaspoon oil and season with 1/2 teaspoon salt and a few grinds of pepper. Put the halves flesh-side down on a baking sheet and cook until tender, the flesh can easily be flaked with a fork and the edges just turn brown, about 45 minutes. Separate the strands of squash by scraping the flesh with a fork. Leave the scraped strands inside the squash.
• Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and taking care to keep some larger chunks, until it just starts to brown and crisp up, 5 to 6 minutes. Add the tomatoes, thyme, red pepper flakes and garlic and cook, stirring, until just fragrant, about 1 minute. Pour in the wine and cook until reduced by half, 2 to 3 minutes. Add the heavy cream and 1 teaspoon salt and bring to a boil. Lower the heat to medium and simmer until the sauce reduces by half, 3 to 4 minutes. Add the white beans and spinach to the skillet and cook, stirring frequently, until the spinach just wilts and is still vibrant green, 1 to 2 minutes.
• Divide the sausage mixture between the 2 squash halves and mix with the squash strands until well combined. Sprinkle each squash half with 1 tablespoon Parmesan and serve with more red pepper flakes, if using.

BAKED STUFFED SPAGHETTI SQUASH

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.

BAKED STUFFED SPAGHETTI SQUASH

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.

CHICKEN ENCHILADA STUFFED SPAGHETTI SQUASH RECIPE - (4.4/5)

Steps:

• Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F oven until tender, about 30 minutes. Mix the chicken, enchilada sauce, beans, corn and cilantro, divide the mixture between the spaghetti squash and top with the cheese. Sauce: Heat the oil in a pan over medium heat. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and cumin and saute until fragrant, about a minute. Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.

FAJITA-STUFFED SPAGHETTI SQUASH

Steps:

• Heat oven to 400°F. Line rimmed baking pan with foil.
• Cut squash in half lengthwise; remove seeds, and brush insides with oil and season with salt and pepper. Place cut sides down in pan. Roast 35 to 40 minutes or until squash is tender. When squash is cool enough to handle, scoop flesh into bowl, and reserve squash shells on lined pan.
• Meanwhile, heat 10-inch skillet over medium heat. Cook beef with chile and garlic 6 to 8 minutes, stirring occasionally, until beef is thoroughly cooked; remove and reserve. Heat same skillet over medium heat, and add bell pepper and onions; cook 5 to 6 minutes, stirring occasionally, until onion is just starting to soften. Add beef mixture, squash flesh, taco seasoning mix and water to skillet. Cook until well blended and heated through, stirring frequently. Stir in cheese; spoon mixture back into squash shells.
• Bake 5 to 6 minutes or until cheese is melted. Top with tomato and avocado.

CHICKEN ENCHILADA-STUFFED SPAGHETTI SQUASH

Steps:

• 1. Position racks in upper and lower thirds of oven, preheat to 450
• 2. Boil chicken. Cover, reduce heat to low and gently simmer until internal temperature 165, 10 to 15 minutes. Shred and transfer to large bowl.
• 3. Microwave squash cut side down with 2 tbsp of water for 10 minutes until flesh is tender. (alt. bake at 400 degrees for 40-50 minutes)
• 4. Scrape squash from shell and add to chicken. Add 1 c enchilada sauce, zucchini, 1/2 tsp pepper and 1/4 tsp salt. Fill squash shells with mixture and top with remaining sauce and cheese.
• 5. Place on lowest rack for 10 minutes. Move to upper rack and broil until cheese starts to brown. To serve cut each shell in half.