Stuffed Spaghetti Squash

finished stuffed spaghetti squash garnished with fresh parsley in a casserole dish with Parmesan cheese on the side.

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4.90 from 46 votes

Spaghetti sauce stuffed into a roasted spaghetti squash makes for a lighter version of a classic dish.

Prep Time45

Cook Time15

Course: Dinner

Cuisine: American

Keyword: spaghetti squash, stuffed

Servings: servings

Calories: 361kcal

Author: Andrea Mut

Ingredients

For the squash

1 spaghetti squash, 2 kg/4 lbs
1 tablespoon olive oil
Salt and pepper

For the sauce

1 tablespoon olive oil
1 lg white onion, finely diced
454 g 1 lb lean ground beef
4 cloves garlic, minced
200 g 8-9 cremini mushrooms
1 cup tomato passata or tomato sauce
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup finely chopped fresh basil

Toppings

1 cup mozzarella grated
¼ cup Parmesan cheese
Fresh parsley finely chopped, optional garnish

Instructions

Preheat the oven to 425°F (220°C). Cut squash in half lengthwise and scrape out the seeds (see above photos). Place, cut side up, on a foil or parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt and freshly ground black pepper. Bake for 45-50 minutes or until squash pulls easily from the shell with a fork.
Meanwhile, heat 1 tbsp. olive oil in a large skillet. Add onion and cook for 5 minutes or until it starts to look “glassy”. Add ground meat and cook for another 5 minutes. Add mushrooms and garlic and continue cooking until the meat is no longer pink and mushrooms are softened. Add tomato passata and bring to a boil. Reduce heat, cover, and let simmer for 15 minutes. Remove from heat and add in fresh basil.
Remove squash from oven and when cool enough to handle, scrape about half of the squash from each shell. Stir into meat mixture then scoop the meat and squash mixture back into the shells. Top with mozzarella cheese then sprinkle with Parmesan.
Return to the oven and bake for 10-15 minutes or until cheese is melted and bubbling. Remove from oven and sprinkle with fresh parsley.

Notes

STORAGE - Keep covered in the fridge for 3 days. If you make extra sauce you can freeze it for up to 6 months.

NUTRITION FACTS - Please note that these calculations are an estimate only and have not been approved by a registered dietitian. I use an online nutritional calculator from My Fitness Pal to calculate the numbers.

Nutrition