I made this baked spaghetti squash for my family and they loved it! It's a delicious low-calorie and vegetarian meal.

Recipe Summary test

20 mins
1 hr 40 mins
2 hrs
4 stuffed squash halves


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

  • Poke 10 holes in each spaghetti squash and place in an ovenproof baking pan.

  • 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).

  • Combine salt, Italian seasoning, pepper, garlic powder, oregano, onion powder, and basil in a bowl.

  • 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.

  • 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.

  • 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

312 calories; protein 7.6g; carbohydrates 36.9g; fat 17.9g; cholesterol 6mg; sodium 2750.5mg. Full Nutrition