Best Baked Stuffed Spaghetti Squash Recipes

BAKED STUFFED SPAGHETTI SQUASH

Steps:

• 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.

BAKED STUFFED SPAGHETTI SQUASH

Steps:

• Place both whole spaghetti squash in a large stockpot of water. Cover pot, and bring water to a boil. Reduce heat to a simmer, and cook the squash until it is slightly tender when you press it with your fingers, 20 to 30 minutes. Drain. Using a serrated knife, cut the squash in half crosswise. Stand the halves on end, with cut sides up, and set aside to cool 15 minutes.
• Heat oven to 450 degrees. Remove the seeds from the squash halves; discard them. Using a teaspoon, scrape the flesh; it will separate into spaghetti-like strands. Transfer the strands to a large mixing bowl, and transfer the shells to a baking pan; set both aside.
• Chop 12 of the tomatoes into 1/2-inch pieces, and add to the squash strands. Slice the remaining 4 tomatoes into 1/4-inch-thick rounds, and set aside.
• Place the garlic, olive oil, basil leaves, salt, and pepper in the bowl of a food processor. Process until the basil has been very finely chopped, about 2 minutes.
• Transfer the basil mixture to the mixing bowl with the squash strands and the tomato pieces; toss with vegetables to combine. Divide the mixture among the reserved squash shells, and top each shell with several tomato slices. Sprinkle 1 1/2 tablespoons Parmesan cheese over each shell.
• Transfer the baking pan to the oven, and bake the stuffed squash until the cheese is golden and a metal skewer inserted down into the stuffing comes out hot when held there for 15 seconds, about 30 minutes. Transfer to a wire rack to cool slightly. Garnish with basil sprigs, and serve warm.