Description
Stuffed spaghetti squash is a warm and nourishing dish that combines the mild, sweet flavor of roasted squash with a savory filling of ground meat, fresh vegetables, and melted cheese. This delightful recipe is not only visually appealing but also healthy, making it an ideal choice for weeknight dinners or cozy gatherings. Customize the filling to suit your taste preferences or dietary needs, and enjoy every delicious bite!
Ingredients
Scale
- 1 medium spaghetti squash (3–4 pounds)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 1 pound lean ground turkey or beef
- 1 cup bell peppers, diced (any color)
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (204°C). Cut the spaghetti squash in half lengthwise and scoop out seeds. Drizzle cut sides with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for about 30 minutes until tender.
- While the squash is baking, heat olive oil in a skillet over medium heat. Sauté diced onion until translucent (about 5 minutes), then add minced garlic and cook until fragrant.
- Stir in ground turkey or beef and cook until browned. Add diced bell peppers and spinach; cook until peppers soften and spinach wilts (about 3 minutes). Season with Italian seasoning, salt, and pepper.
- Once the squash is done roasting, flip it cut-side up and fill each half with the meat mixture. Top generously with shredded mozzarella.
- Return to oven and bake for an additional 10-15 minutes until cheese is melted and bubbly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half (approximately 300g)
- Calories: 320
- Sugar: 5g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg