Stuffed Spaghetti Squash is without doubt one of the best spaghetti squash recipes you’ll ever strive. There’s no must bake the squash forward of time, so every part cooks without delay for a easy, hands-off weeknight meal. It’s wholesome and comforting!
Why You’ll Love It
This concept got here to me whereas engaged on a find out how to cook dinner spaghetti squash tutorial. Spaghetti squash often has to cook dinner for a minimum of 45 minutes to turn into tender, and that looks as if lots of work for less than a “prep” portion of a recipe.
However, what occurs in case you stuff the squash, after which bake it uncooked?
I needed to discover out, and that’s how this recipe got here to be. The squash seems completely tender, and whereas I used to be afraid it’d prove super-watery… it doesn’t! Any further liquid mixes proper in as you stir the filling into the cooked squash.
The filling is scorching, the cheese on high is golden and melt-y, and the squash is tender. All of it bakes in a single pan, for a straightforward, wholesome meal.
Elements You’ll Want
Right here’s what you’ll want:
- Spaghetti squash
- Marinara sauce
- Cooked lentils
- Shredded mozzarella cheese
I like to make use of canned lentils for comfort on this recipe (no must pre-cook something!) however you possibly can definitely use cooked floor beef, or cook dinner your personal lentils, in case you don’t have canned available. Or, be happy so as to add in anything you like!
The right way to Bake Spaghetti Squash
1. Lower & clear the squash. Lower the spaghetti squash in half lengthwise to create two halves that may sit up on their very own, like boats.
Use a spoon scrape out the seeds and gooey insides. It can save you them for roasted squash seeds later, in case you’d prefer to!
2. Make the filling. Use canned lentils and a jar of your favourite marinara sauce for comfort.
Drain and rinse the canned lentils, then add them to a big bowl, together with one cup of marinara sauce and salt. Stir properly.
3. Fill & Bake. Prepare the squash halves on a rimmed baking sheet, cut-side dealing with up, the season every half generously with salt.
Divide the lentil filling among the many two halves, filling the cavity as a lot as potential. High with shredded mozzarella cheese. (Use vegan cheese, in order for you these to stay dairy-free.)
Bake till the squash is tender and the cheese is golden and bubbly, about 50 to 55 minutes.
4. Take pleasure in! Let the squash cool for five to 10 minutes, then use a fork to separate the squash strands alongside the within of the bowl.
Combine the filling into the cooked squash, season with further salt, if wanted, and luxuriate in whereas it’s heat and tacky.
I often serve one squash half per individual, so that is a straightforward meal for 2 adults. Be happy to double it if wanted, or save the opposite half for a straightforward lunch in case you’re solely cooking for one!
Useful Ideas & FAQ
How do I select a great spaghetti squash? Search for a squash that’s golden or darkish yellow in shade, with a really agency pores and skin. If it’s pale, or has tender spots, it’s not a good selection. You additionally need the stem to be dry and in tact. (If it’s lacking a stem, the squash might spoil sooner.)
What measurement spaghetti squash works greatest? I search for a squash that’s 3 to 4 kilos, and about 7 to eight inches in size. A smaller squash will cook dinner sooner, and a bigger one will take longer to cook dinner, so that you’ll simply want to observe the oven if you find yourself with a unique measurement.
How do I keep away from watery noodles? Spaghetti squash may be watery in case you overcook it. Fortunately, with this recipe, the noodles are inclined to prove extra “al dente,” so the squash isn’t too watery. You can begin checking on the squash on the 45-minute mark in case you’re involved about over-cooking the squash noodles.
Is spaghetti squash good for you? Spaghetti squash has only 31 calories per cup, so it’s a low calorie choice in comparison with common pasta. It’s additionally an awesome supply of vitamin C, which acts as an antioxidant, and should assist to lower the risk of cardiovascular disease.
I hope you’ll loved this Stuffed Spaghetti Squash recipe quickly. I can’t wait to listen to what you assume!
Stuffed Spaghetti Squash
That is the simplest spaghetti squash recipe! Simply clear the squash, fill it, and bake for a wholesome and comforting one-pan meal.
- 1 spaghetti squash (about 3.5 kilos)
- 1 (15 ounce) can brown lentils (or 1 1/2 cups cooked)
- 1 cup marinara sauce
- nice sea salt
- 3/4 cup mozzarella cheese , shredded
Preheat the oven to 400ºF. Fastidiously lower the spaghetti squash in half lengthwise, then use a spoon to scoop out the seeds and gooey inside, abandoning the agency squash within the heart. (Save the seeds for roasting later, if you would like!)
To arrange the filling, drain and rinse the canned lentils, then switch them to a mixing bowl. Add within the marinara sauce and 1/4 teaspoon of salt, and stir properly.
Place the squash, cut-side dealing with up, on a rimmed baking sheet and season the within with salt. Divide the filling between the 2 halves, filling up the middle cavity, then high every half with the mozzarella cheese.
Bake at 400ºF for 50 to 55 minutes, or till the squash is fork tender and the cheese is golden and bubbly. Let the squash cool for five to 10 minutes, then use a fork to scrape the tender squash into strands, and blend it in with the sauce. Season with further salt, as wanted, and luxuriate in heat. Leftovers may be saved in an hermetic container within the fridge for as much as 5 days.
For a vegan stuffed squash, be happy to omit the cheese or use a vegan cheese, as an alternative.
Energy: 552kcal | Carbohydrates: 84g | Protein: 33g | Fats: 13g | Saturated Fats: 6g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 3g | Ldl cholesterol: 33mg | Sodium: 992mg | Potassium: 1744mg | Fiber: 26g | Sugar: 23g | Vitamin A: 1411IU | Vitamin C: 22mg | Calcium: 380mg | Iron: 10mg
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