Italian Stuffed Spaghetti Squash
This fall we’re loving squash! It’s so inexpensive and versatile, I can’t seem to stop buying it! These past few weeks have been incredibly busy for our little family which made our dinners really rushed. This Italian stuffed spaghetti squash was a lifesaver. It was so easy to throw together, delicious and filling!
Roasting spaghetti squash (or any other squash) is a cinch! Just cut it in half, scrape out any seeds and strings, brush with olive oil, sprinkle with salt and pepper and place face down on a lined baking sheet. Bake at 450 degrees for about 35-45 minutes (it’ll depend on the size of the squash), remove and then grate with a fork to create the “spaghetti.” How easy is that?! Squash is such a great source of vitamins and nutrients, is low-carb and gluten-friendly. It really is a great way to lighten up a meal and works really well with both Mexican and Italian flavors.
Typically I like to stick with Italian flavors when using spaghetti squash, so I decided to stuff ours with a sausage/pepper combo. It was quick, simple and came together while the squash finished roasting. I browned the meat and sausage, added in the onion, bell peppers and garlic, tossed in some seasonings and stirred in the diced tomatoes and tomato paste. Easy peasy.
After grating the squash to create the “noodles,” I packed the filling in and then topped the boats with slices of mozzarella cheese and grated parmesan. We tossed them under the broiler to melt the cheese (you can definitely leave them in a little longer until it gets all bubbly and brown but we were in a hurry) and then dug in! Our 1 year old was obsessed! We loved them too! I made us two side salads to eat along with them and dinner was complete!
I can’t wait to more squash-based dishes this fall. I’ve already done butternut squash mac and cheese and butternut squash and quinoa chili (recipe coming soon)! Any suggestions for future recipes? I’m all ears! I hope you’ll give this cozy fall dish a try, I think you’re going to love it!
- 2 medium size spaghetti squash
- ½ lb. ground beef
- ¼ lb. sweet or spicy sausage
- ½ yellow onion, diced
- ½ red bell pepper, diced
- 1 clove garlic, minced
- ¼ tsp. dried oregano
- ¼ tsp. dried basil
- salt and pepper to taste
- 1 (14 oz.) can diced tomatoes
- 3 tbsp. tomato paste
- ¼ c. grated parmesan cheese
- 8 slices mozzarella cheese
- Preheat oven to 450 degrees. Cut both squash in half and remove any seeds. Brush with olive oil and season with salt and pepper. Place face down on a parchment or baking mat lined sheet. Roast for 35-45 minutes.
- Meanwhile during the last 20 minutes of the squash roasting, prepare the filling. In a large skillet or Dutch oven set over medium heat, add the olive oil. Place the sausage and ground beef in the pan, cook until lightly browned. Add the onion and bell pepper, cook until tender, then add the garlic. Continue cooking until the meat is browned and the garlic is fragrant. Add the oregano, basil, salt and pepper, then the diced tomatoes and tomato paste. Turn heat down to low and continue to simmer for 5 to 10 minutes.
- Once the squash has finished cooking, remove and scrape the inside with a fork until shredded. This is what gives you the spaghetti. Fill the squash with the filling, top with grated parmesan and mozzarella cheese. Broil for 10-15 minutes or until the cheese has melted (and browns if desired).
Recipe source: Life Made Simple