Italian Stuffed Spaghetti Squash Recipe
This Italian stuffed spaghetti squash is the perfect way to lighten up dinner and pack in the veggies. It's delicious, filling and naturally gluten-free!
Servings: 4 squash halves
Calories: 628kcal
Ingredients
- 2 medium sized spaghetti squash
- 1/2 lb ground beef
- 1/4 lb sweet or spicy sausage
- 1/2 yellow onion diced
- 1/2 red bell pepper diced
- 1 clove garlic minced
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- salt and pepper to taste
- 1 (14) oz can diced tomatoes
- 3 Tbsp tomato paste
- 1/4 cup grated parmesan cheese
- 8 slices mozzarella cheese
Instructions
- 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).
Notes
-This recipe can easily be halved or doubled!
Nutrition
Calories: 628kcal | Carbohydrates: 44g | Protein: 34g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 1026mg | Potassium: 1176mg | Fiber: 9g | Sugar: 19g | Vitamin A: 1793IU | Vitamin C: 43mg | Calcium: 528mg | Iron: 5mg