Stuffed spaghetti squash is more than just a meal; it’s an experience that brings comfort and satisfaction. This hearty dish combines the unique texture of spaghetti squash with a savory filling that’s bursting with flavor. As you explore the delicious layers of this recipe, you’ll discover why stuffed spaghetti squash has become a favorite among health-conscious food lovers and busy home cooks alike.
Why We Love This Stuffed Spaghetti Squash Recipe
What’s not to adore about stuffed spaghetti squash? For starters, it’s an incredibly versatile dish that you can tailor to fit various tastes and dietary needs. Whether you’re a meat lover or a vegetarian, this recipe can adapt to suit your preferences. The squash itself serves as an excellent low-carb alternative to traditional pasta, allowing you to enjoy a filling, comforting dish without all the extra calories.
Beyond its flexibility, the comforting warmth radiating from the cheesy, meaty filling topped with golden, bubbly cheese makes this dish an instant crowd-pleaser. You’ll find that every spoonful is packed with flavors that harmoniously blend together. Plus, it’s a fantastic way to sneak more vegetables into your diet without compromising on taste!
Ingredients about Stuffed Spaghetti Squash
To create this delicious stuffed spaghetti squash, you’ll need the following ingredients:
- 1 spaghetti squash (approximately 2 kg/4 lbs)
- 2 tablespoons olive oil (divided)
- Salt and pepper, to taste
- 1 large white onion, finely diced
- 454 g (1 lb) lean ground beef
- 4 cloves garlic, minced
- 200 g (8-9) cremini mushrooms, diced
- 1 cup tomato passata or tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup finely chopped fresh basil
- 1 cup mozzarella cheese, grated
- 1/4 cup Parmesan cheese
- Fresh parsley, finely chopped (for optional garnish)
How to Make Stuffed Spaghetti Squash Directions
Now that you have all your ingredients ready, it’s time to embark on this cooking adventure. Here’s a step-by-step guide to bringing your stuffed spaghetti squash to life:
Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Preheating is essential for achieving that perfect roasted flavor in your spaghetti squash.
Prepare the Spaghetti Squash: Take your spaghetti squash and cut it in half lengthwise. Carefully scrape out the seeds. Place the cut sides of the squash facing up on a foil or parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
Roast the Squash: Slide the prepared spaghetti squash into the oven. Roast for 45-50 minutes. You’ll know it’s ready when the flesh pulls away easily from the shell when scraped with a fork.
Cook the Filling: While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes until it’s translucent. Then, add the ground beef to the skillet and cook for another 5 minutes until it’s browned.
Add Mushrooms and Garlic: Stir in the chopped mushrooms and minced garlic into the beef mixture. Continue cooking until the ground beef is no longer pink and the mushrooms have softened.
Incorporate Sauce and Seasonings: Pour in the tomato passata, followed by salt and black pepper. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for about 15 minutes. This allows all the flavors to meld together beautifully.
Mix in the Squash: Once the spaghetti squash is done, remove it from the oven and scrape about half of the squash strands from each shell. Fold these strands into the meat mixture. This adds both flavor and the signature spaghetti-like texture.
Stuff the Squash: Spoon the meat and squash mixture back into the hollowed-out squash halves. Top generously with mozzarella and sprinkle with Parmesan cheese.
Bake Again: Return the stuffed squash to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbling. The sight of golden cheese melting on top is truly enticing!
Garnish and Serve: Once baked, remove the squash from the oven. If desired, garnish with finely chopped fresh parsley for a touch of color. Now your delicious stuffed spaghetti squash is ready to be served!
How to Serve Stuffed Spaghetti Squash
When it comes to serving stuffed spaghetti squash, presentation can elevate the dining experience. Here are some ideas to make your dish shine:
On its Own: Simply serve the stuffed halves on individual plates or share a larger portion on a family-style platter. The visually appealing layers of golden squash and melty cheese are bound to impress.
Accompanied by a Salad: Pair your stuffed squash with a light mixed green salad. A simple dressing of olive oil, lemon juice, salt, and pepper will brighten the meal.
With Garlic Bread: For an added indulgence, serve some warm garlic bread on the side. The crispy texture and buttery taste harmonize well with the stuffed squash.
As Part of a Buffet: If you’re entertaining guests, consider including stuffed spaghetti squash in a buffet-style meal. It makes a wonderful centerpiece that’s both filling and nutritious.
Expert Tips: Stuffed Spaghetti Squash
To help ensure your stuffed spaghetti squash is a success, here are some expert tips to keep in mind:
Choose a Ripe Squash: When selecting your spaghetti squash, look for one that feels heavy for its size and has a firm skin. This ensures you get a good quality squash that will roast nicely.
Don’t Rush the Roasting: Roasting the squash properly is key to achieving tender, easily shreddable strands. Be sure to check for doneness by lightly scraping the inside with a fork.
Season Generously: Since spaghetti squash is relatively mild in flavor, don’t hesitate to season generously with salt, pepper, and herbs. This will enhance the overall taste of the dish.
Cheese Options: While mozzarella and Parmesan are delicious, feel free to experiment with different cheese types. Cheddar, goat cheese, or even a sprinkle of feta can provide a unique twist.
Customize Your Filling: If you’re looking to customize your filling, consider adding cooked quinoa, beans, or various vegetables to create a hearty vegetarian version.
How to Store Stuffed Spaghetti Squash
After enjoying your stuffed spaghetti squash, you may find yourself with leftovers. Here’s how to store them properly:
Cool Down: Allow the stuffed squash to cool to room temperature before storing. This helps prevent moisture buildup that can lead to spoilage.
Use Airtight Containers: Transfer the leftovers to an airtight container. If you’ve stored the squash in its shell, cover it securely with plastic wrap or aluminum foil.
Refrigerate: Store the stuffed spaghetti squash in the refrigerator if you plan to consume it within a few days. It should remain good for approximately 3-5 days.
Freezing: If you’d like to keep it longer, consider freezing the stuffed halves. Wrap them tightly in plastic wrap and place them in a freezer-safe container. Properly stored, they can last for up to 3 months. When you’re ready to eat, thaw overnight in the refrigerator before reheating.
Variation of Stuffed Spaghetti Squash
One of the joys of cooking is experimenting with different flavors and ingredients. Here are some variations of stuffed spaghetti squash that you might love:
Vegetarian Delight: Switch out the ground beef for a blend of sautéed vegetables like bell peppers, zucchini, and spinach. Add beans or lentils for protein and increase nutritional value.
Mexican-Inspired: Modify the filling by incorporating black beans, corn, and spices like cumin and chili powder. Topping it with jalapeños and a dollop of sour cream adds a fun twist.
Italian Flavors: Utilize Italian sausage in the filling along with ricotta cheese mixed into the squash strands for a creamy, flavorful bite. You can also sprinkle some Italian seasoning for extra flavor.
Mediterranean Fusion: Introduce Mediterranean flavors by adding chopped sun-dried tomatoes, olives, and artichokes to the meat mixture. Finish with a sprinkle of feta cheese for a tangy finish.
Breakfast Version: For a fun breakfast twist, fill the squash with scrambled eggs, spinach, and diced tomatoes, then bake until set. This dish can be perfect for lazy weekend brunches.
FAQ about Stuffed Spaghetti Squash
What is stuffed spaghetti squash?
Stuffed spaghetti squash is a delicious and hearty dish where you roast spaghetti squash halves and fill them with a savory mixture, often consisting of meat, vegetables, and cheese.
How do you cook spaghetti squash?
To cook spaghetti squash, you need to slice it in half, remove the seeds, drizzle with oil, and roast it in an oven until tender, allowing you to pull out spaghetti-like strands.
Can I make stuffed spaghetti squash ahead of time?
Yes! You can prepare the filling ahead of time and store it separately. Just stuff and bake the squash when you’re ready to serve for a quick and easy meal.
What can I serve with stuffed spaghetti squash?
Stuffed spaghetti squash pairs wonderfully with a light salad, garlic bread, or can be enjoyed on its own as a wholesome and satisfying meal.
How can I customize the filling for stuffed spaghetti squash?
You can customize your filling by adding various vegetables, beans, and different proteins like chicken, turkey, or even making a vegetarian version with plant-based crumbles.
Stuffed Spaghetti Squash
Equipment
- Oven
- Baking Dish
- Skillet
- Baking Sheet
- Knife
- Cutting Board
Ingredients
- 1 piece spaghetti squash (approximately 2 kg/4 lbs)
- 2 Tbsp olive oil divided
- 1 large white onion finely diced
- 1 lb lean ground beef
- 4 cloves garlic minced
- 200 g cremini mushrooms diced
- 1 cup tomato passata or tomato sauce
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup fresh basil finely chopped
- 1 cup mozzarella cheese grated
- 1/4 cup Parmesan cheese
- As needed fresh parsley finely chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place it cut-side up on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
- Roast the squash for 45-50 minutes until the flesh pulls away easily from the shell with a fork.
- While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes until translucent.
- Add the ground beef to the skillet and cook for another 5 minutes until browned.
- Stir in the chopped mushrooms and minced garlic. Cook until the beef is no longer pink and the mushrooms have softened.
- Pour in the tomato passata, salt, and black pepper. Bring to a boil, then reduce the heat and let simmer for about 15 minutes.
- Once the spaghetti squash is done, remove it from the oven and scrape out about half of the strands from each half. Mix these strands into the meat mixture along with the chopped basil.
- Spoon the mixture back into the hollowed-out squash halves. Top generously with mozzarella and sprinkle with Parmesan cheese.
- Return to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbling.
- If desired, broil for a few minutes for a golden finish, watching closely to avoid burning.
- Garnish with fresh parsley before serving.
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