Stuffed Spaghetti Squash Recipe
300kcal
Ingredients
For the Squash
- 1 medium spaghetti squash the star of the dish, providing a healthy, pasta-like texture.
- 1 tablespoon olive oil enhances flavor and helps in roasting the squash evenly.
For the Filling
- 1 cup cooked ground turkey or chicken a great source of protein; can be substituted with plant-based protein for a vegetarian option.
- 1 onion diced adds sweetness and depth to the filling.
- 2 cloves garlic minced to infuse aromatic goodness.
- 1 bell pepper diced brings vibrant color and a slight crunch.
- 1 zucchini diced contributes subtle freshness and extra nutrition.
- 1 teaspoon Italian seasoning infuses the filling with classic herb flavors.
- 1/2 teaspoon salt enhances all the delicious flavors in the dish.
- 1/4 teaspoon black pepper adds a gentle kick to balance the sweetness of the vegetables.
For Topping
- 1 cup marinara sauce a delicious sauce that ties all the flavors together, plus extra for serving.
- 1/2 cup shredded mozzarella cheese melts beautifully for that comforting, cheesy finish.
- 1 tablespoon fresh basil for garnish, optional.
Method
How to Make Stuffed Spaghetti Squash
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the insides with olive oil and season with salt and pepper.
- Lay the squash cut-side down on a parchment-lined baking sheet.
- Roast in your preheated oven for about 30–40 minutes, until the flesh is tender.
- Sauté onion and garlic in a large skillet over medium heat with a splash more olive oil.
- Add diced bell pepper and zucchini, cooking until softened, about 4-5 minutes.
- Mix in the cooked ground turkey or chicken, Italian seasoning, salt, and pepper.
- Combine the sautéed mixture with marinara sauce, ensuring everything is evenly coated.
- Shred the flesh of the roasted spaghetti squash using a fork.
- Fold the shredded squash into the filling mixture.
- Spoon the mixture back into the roasted spaghetti squash halves and top with mozzarella cheese.
- Bake the stuffed squash halves in the oven for another 10–15 minutes.
- Serve with a sprinkle of fresh basil and enjoy with extra marinara sauce.
Nutrition
Serving1halfCalories300kcalCarbohydrates20gProtein25gFat15gSaturated Fat5gPolyunsaturated Fat2gMonounsaturated Fat8gCholesterol70mgSodium400mgPotassium500mgFiber5gSugar6gVitamin A600IUVitamin C20mgCalcium200mgIron2.5mg