We often make stuffed spaghetti squash if we want a light vegetarian dinner for me and my husband.

nch

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • 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.

Cook's Note:

It also tastes great with feta instead of goat cheese.

Nutrition Facts

662 calories; protein 17.2g; carbohydrates 43.2g; fat 49.5g; cholesterol 87.3mg; sodium 613.4mg. Full Nutrition
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