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Stuffed Spaghetti Squash Recipe

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This delicious Stuffed Spaghetti Squash recipe features roasted spaghetti squash halves filled with a savory mixture of vegetarian Italian sausage, bell peppers, onions, garlic, and marinara sauce, topped with melted mozzarella cheese. It’s a hearty and flavorful vegetarian meal that’s perfect for a comforting dinner.

Ingredients

Squash

  • 4 small spaghetti squash
  • 1-2 teaspoons extra virgin olive oil (or other neutral oil)
  • 1/4 teaspoon salt
  • Freshly ground black pepper (to taste)

Filling

  • 1 tablespoon extra virgin olive oil (or other neutral oil)
  • 9 ounces sliced vegetarian Italian sausage
  • 1 medium red bell pepper, medium diced
  • 1 small sweet yellow onion, medium diced
  • 1/4 teaspoon salt
  • 3 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • 24 ounces marinara sauce (or pasta sauce of choice)
  • 1 cup shredded mozzarella cheese
  • Chopped parsley (to garnish, optional)

Instructions

  1. Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Carefully slice each spaghetti squash in half lengthwise. Scoop out all seeds and stringy bits using a spoon.
  2. Season the Squash: Drizzle each half with olive oil using your hands or a pastry brush, making sure to coat the entire interior. Sprinkle with salt and freshly ground black pepper to taste.
  3. Roast the Squash: Place the squash halves cut side up on a large baking sheet. Roast in the preheated oven for 35-40 minutes, or until the flesh easily shreds when poked with a fork. If you prefer softer strands, roast for an additional 5 minutes.
  4. Shred the Squash: Remove from the oven and use tongs to hold each squash half steady. Use a fork to shred the flesh into spaghetti-like strands inside the shell.
  5. Cook the Filling: Heat a tablespoon of olive oil in a large skillet over medium heat. Add vegetarian Italian sausage, diced red bell pepper, and diced onion. Sprinkle with salt and cook until vegetables are softened and slightly golden, about 6-8 minutes.
  6. Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  7. Deglaze and Simmer: Pour in the balsamic vinegar to deglaze the pan, scraping up any browned bits from the bottom. Add marinara sauce and stir to combine. Reduce heat and let simmer gently until the squash is ready.
  8. Combine Squash and Sauce: Add the shredded spaghetti squash to the skillet. Stir well to mix the squash strands with the sauce and vegetables.
  9. Stuff the Squash: Spoon the filling evenly back into each roasted spaghetti squash shell. Sprinkle shredded mozzarella cheese evenly on top.
  10. Melt the Cheese: Lower oven temperature to 350°F (175°C). Return the stuffed squash to the oven and bake for 5-10 minutes until cheese is melted. Optionally, broil for 1-2 minutes afterward to get the cheese bubbly and golden brown—watch closely to avoid burning.
  11. Garnish and Serve: Remove from oven, garnish with chopped parsley if desired, and serve immediately while hot and cheesy. Enjoy your healthy and comforting stuffed spaghetti squash!

Notes

  • You can substitute vegetarian Italian sausage with your choice of protein or omit for a vegan option.
  • For a vegan version, use dairy-free cheese or omit cheese topping completely.
  • Spaghetti squash sizes vary; adjust roasting time accordingly.
  • If cooking for fewer servings, squash halves and filling can be refrigerated and reheated gently in the oven.
  • Watch the cheese carefully when broiling to prevent burning.

Find it online: https://yumntasty.com/stuffed-spaghetti-squash-recipe/