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Baked Stuffed Spaghetti Squash

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1 made it  |  0 reviews   |  2 photos

"I made this baked spaghetti squash for my family and they loved it! It's a delicious low-calorie and vegetarian meal."
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2 h servings 312
Original recipe yields 4 servings (4 stuffed squash halves)


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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Poke 10 holes in each spaghetti squash and place in an ovenproof baking pan.
  3. Bake squash in the preheated oven until softened, about 40 minutes. Remove from oven and set aside to cool. Reduce oven temperature to 350 degrees F (175 degrees C).
  4. Combine salt, Italian seasoning, pepper, garlic powder, oregano, onion powder, and basil in a bowl.
  5. Heat oil in a pot over medium-high heat. Add zucchini; cook and stir for 3 minutes. Add red bell pepper, garlic, and 1/2 of the spice mixture. Cook and stir for 3 minutes more. Add green beans, tomato, and remaining spice mixture. Cook and stir filling together for about 6 minutes.
  6. Cut each cooled spaghetti squash in half lengthwise. Remove and discard seeds. Fill each squash half with filling and return to the baking pan. Cover with aluminum foil.
  7. Bake in the preheated oven for 45 minutes. Remove and uncover; top squash evenly with mozzarella cheese. Return to the hot oven and bake until melted, about 5 minutes. Sprinkle chives on top before serving.

Nutrition Facts

Per Serving: 312 calories; 17.9 36.9 7.6 6 2750 Full nutrition

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