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A vibrant, roasted Stuffed Spaghetti Squash filled with colorful vegetables and savory herbs sits as a delicious featured image.

Perfect Stuffed Spaghetti Squash

This recipe transforms spaghetti squash into a versatile and healthy meal. Roast the squash until tender, then fill it with your favorite ingredients, from Italian sausage and spinach to black beans and corn, for a satisfying and customizable dish.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium spaghetti squash about 2-3 pounds
  • 1 tablespoon olive oil
  • Salt to taste
  • Pepper to taste
  • Garlic powder to taste
  • Italian seasoning to taste
  • Paprika to taste
  • 1/2 pound Italian sausage, browned and crumbled optional
  • 5 ounces spinach, sautéed with garlic optional
  • 1/2 cup ricotta cheese optional
  • 1/4 cup Parmesan cheese, grated optional
  • 1/2 cup homemade spaghetti sauce optional
  • 1 cup cooked chicken, shredded optional
  • 1 cup broccoli florets, steamed optional
  • 1/2 cup cheddar cheese, shredded optional
  • 1/4 cup Greek yogurt optional
  • 1 teaspoon Dijon mustard optional
  • 1 cup black beans, cooked optional
  • 1 cup corn kernels optional
  • 1/2 cup diced bell peppers optional
  • 1/4 cup diced onion optional
  • 1/4 cup salsa optional
  • 1/4 cup Monterey Jack cheese, shredded optional
  • 1 tablespoon sour cream or Greek yogurt optional
  • 1/2 cup crumbled feta cheese optional
  • 1/4 cup chopped Kalamata olives optional
  • 1/4 cup sun-dried tomatoes, chopped optional
  • 1 tablespoon olive oil optional
  • 1/2 cup diced zucchini optional
  • 1/2 cup diced yellow squash optional
  • 1/4 cup onions, diced optional
  • 1/2 cup diced bell peppers optional
  • 1 teaspoon chili powder optional
  • 1/2 teaspoon cumin optional
  • 1/2 cup cooked quinoa or brown rice optional
  • 1/4 cup shredded cheese optional

Equipment

  • Fork
  • Microwave
  • Large sharp chef's knife
  • Cutting board
  • Spoon
  • Baking sheet
  • Large bowl
  • Oven

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Puncture the spaghetti squash several times with a fork.
  3. Microwave it for 2-3 minutes to soften the skin slightly.
  4. Carefully cut the squash in half lengthwise.
  5. Scoop out the seeds and stringy bits with a spoon.
  6. Drizzle the cut sides of the squash with olive oil.
  7. Season generously with salt, pepper, and any other spices you like (garlic powder, Italian seasoning, or paprika).
  8. Place the squash cut-side down on a baking sheet.
  9. Roast for 40-60 minutes, or until the squash is tender and you can easily pierce the skin with a fork.
  10. Once the squash is cool enough to handle, use a fork to scrape the flesh into strands. Leave a thin layer of flesh attached to the skin to maintain the squash's shape.
  11. In a large bowl, combine the spaghetti squash strands with your chosen filling.
  12. Spoon the mixture back into the squash halves.
  13. Top with cheese, if desired.
  14. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly, and the filling is heated through.
  15. Serve and enjoy!

Notes

Don’t overcook the squash; it should be tender but not mushy. Season generously. Add some crunch with toasted breadcrumbs, chopped nuts, or crispy bacon. Roast squash and prepare filling in advance for a quick weeknight meal. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.