Stuffed Spaghetti Squash is a delicious meatless dish to add to your recipe collection. Spaghetti squash is a fun, kid-friendly vegetable that’s a lower-calorie alternative to grain-based pasta.
Because this dish is baked in the squash “shell,” it also makes your dinner look a little more exciting! The kids will love it.
Stuffed Spaghetti Squash Recipe
1 2 1/2- to 3-pound Spaghetti Squash, halved lengthwise and seeded
1 tablespoon Extra-Virgin Olive Oil
1 bunch Broccoli, chopped
4 cloves Garlic, minced
1/4 teaspoon Crushed Red Pepper
2 tablespoons Water
1 ½ cups Marinara Sauce
1 cup shredded part-skim Mozzarella Cheese, divided
1/4 cup shredded Parmesan Cheese, divided
3/4 teaspoon Italian Seasoning
1/2 teaspoon Salt
1/4 teaspoon Ground Pepper
Position racks in upper and lower thirds of oven; preheat to 450°F.
Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave uncovered on high until the flesh is tender, about 10 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Add broccoli, garlic and red pepper; cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccoli is tender, 3 to 5 minutes more. Transfer to a large bowl.
Use a fork to scrape the squash from the shells into the bowl. Place the shells in a broiler-safe baking pan or on a baking sheet. Stir 3/4 cup mozzarella, 1 ½ cups marinara sauce, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture. Divide it between the shells; top with the remaining 1/4 cup mozzarella and 2 tablespoons Parmesan.
Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes.
Nutritional Information (per serving):
Fat: 11 g
Carbohydrates: 13 g
Cholesterol: 20 mg
Protein: 12 g
Sodium: 320 mg
Potassium: 334 mg
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