Description
A flavorful stuffed spaghetti squash dinner featuring roasted squash filled with a savory mix of vegetables, herbs, and cheese for a wholesome, low-carb meal.
Ingredients
- 1 large spaghetti squash
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
- Slice the spaghetti squash in half lengthwise and remove the seeds. Brush the cut sides with 1 tbsp olive oil and sprinkle with salt and pepper.
- Place squash cut-side down on the baking sheet and roast for 35–40 minutes until tender.
- Meanwhile, heat 1 tbsp olive oil over medium heat and sauté the onion for 3–4 minutes. Add garlic and cook for 1 minute.
- Stir in cherry tomatoes, spinach, Italian seasoning, and red pepper flakes. Cook until tomatoes soften and spinach wilts.
- Remove squash from the oven and use a fork to scrape the strands into “spaghetti.”
- Toss the squash strands with the sautéed vegetables and Parmesan cheese.
- Return the mixture into the squash shells, top with mozzarella, and bake for another 10 minutes until the cheese melts and browns slightly.
- Serve warm.
Notes
- Add cooked ground turkey or chicken for extra protein.
- Use feta or goat cheese for a tangier flavor.
- Great low-carb alternative to traditional pasta dishes.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Dinner
- Method: Roasting
- Cuisine: American