This Stuffed Spaghetti Squash is bursting with flavor and an absolutely delicious way to get your fill of veggies for the day. Feel free to add in some of your other favorites or customize to make it your own!
I’ve got a mouth-watering dinner in store for you all tonight. You’re not gonna want to miss it!
Seee? I told ya.
A couple of weeks ago, Jay and I were watching one of our favorite shows, Diners, Drive-Ins, & Dives on the Food Network. Seriously, we love that show.
I have no idea where exactly Guy was in this particular episode, because all I could fixate on was the Stuffed Spaghetti Squash that was featured. It left me salivating and craving a spaghetti squash like nothing ever had. It was intense. And I’m pretty sure I watched the tv screen the entire time looking like this…
But, ya know, only human.
The thing has been on my mind ever since that night, and tonight was the night for my attempt to recreate it! I got some notes ready…
I got my veggies prepped…
And I got to work!
You'll definitely get your fill of veggies with this incredible, stuffed spaghetti squash! Don't have all of the veggies on hand? Feel free to use what you have and make it to your liking!
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1 spaghetti squash, cut lengthwise
- 1/2 tbsp extra virgin olive oil
- 1/2 tsp minced garlic
- 1/2 cup diced onion
- 2 celery stalks
- 4-5 baby carrots (or one carrot)
- 1/2 cup peppers
- 2 slices turkey bacon
- 1/2 cup each, zucchini & yellow squash
- 1 cup fresh spinach leaves
- 1/2 cup Italian-style diced tomatoes
- 1/4 cup breadcrumbs
- 3/4 cup marinara sauce
- 3 tbsp Chavrie goat cheese
- 1/2 cup reduced-fat mozzarella cheese
- parmesan cheese
- Salt, pepper, dried basil, or any other spices you enjoy
- Preheat oven to 375F. Halve the squash length-wise and scrape out the seeds. Place the halves of the squash in a large pot of boiling water for 10-15 minutes. Set aside to cool.
- In a large skillet, sauté the garlic and onion in olive oil. Add celery, carrots, peppers, and turkey bacon softened.
- Add zucchini, squash, tomatoes, and spinach and cook an additional 5 minutes.
- Scrape the meat out of the squash and place in a large bowl. Add the sauteed veggies, breadcrumbs, marinara sauce, goat cheese, and spices. Mix and return the mixture to the empty squash halves.
- Top with extra marinara, mozzarella, and Parmesan cheese. Bake until the top is bubbling and melted. ENJOY!
First, I started by boiling my spaghetti squash for about 10-15 minutes.
While the squash was cooking, I began sautéing up my veggies. I tried to remember most of the veggies that were in the recipe that I saw, but really, anything would work for this. It’s so versatile!
The garlic and onion went first, cooked up in a little extra virgin olive oil.
Then I just started adding the veggies a few at a time. First went the celery, carrots, & peppers, along with 2 slices of turkey bacon that I was graciously given as leftovers from last night’s dinner.
Then went in the zucchini & yellow squash.
Next, I realized I had a small container of Italian-style diced tomatoes leftover in the fridge from last week. So they went in too.
Last went the spinach, since that doesn’t take too long to cook.
I let the veggies cook away for a few minutes while I got to work on the cooked squash.
Once it was cool enough to handle, I grabbed my fork and went to town. What is it about spaghetti squash that is so fun??
After the squash was in the bowl, I added in my sautéed veggies,
followed by some bread crumbs,
then some extra marinara sauce,
and a little Chavrie goat cheese. Why not, right?
Once it was all mixed up, I stuffed it right back into the empty spaghetti squash halves,
added a little extra marinara, reduced-fat mozzarella, & a sprinkle of parmesan cheese,
and popped it in the oven to let the cheese melt. I never set a timer, and pretty much just eye-balled it, but I’d say it was in there for probably about 8-10 minutes.
I couldn’t take the wait any longer, so I immediately plated one and dug right in.
Seriously, just check out that cheese!
Despite the fact that I was eating alone, I’m pretty sure I pronounced my love for this dish, out loud, more than half a dozen times. Easily.
I think Cody was even a little jealous…
Either that, or he was thoroughly impressed with my record time in demolishing the entire plate.
We’ll have to see how my stomach feels later after eating all those veggies. Oooof.
And I’m not going to lie. I was a little more than excited when hubby announced that he would not be interested in partaking in tonight’s dish. Spaghetti squash “weirds him out.” Hey, whatever…more leftovers for meeeee! The best part is, I could eat that entire half totally guilt-free, since it’s basically just loads of veggies and a little cheese. YUM!
For dessert, I plan on sinking my teeth into this little treat. I’ve been holding off all day on eating it. THAT my friends,
is a milk chocolate-covered Oreo. Thank youuuuu Easter Bunny!
Question for the Evening:
Do you watch the Food Network? What’s your favorite show?