Easy Cheesy Spaghetti Squash

Total Time
40mins
Prep 10 mins
Cook 30 mins

My husband HATED squash. The he had a heart attack and had to increase his consumption of vegetables. He had his attack last August just when the garden was beginning to give up all it's wonderful bounty. Yup, I grew spaghetti squash. Yup, I fed it to him. Guess what? Now I'M getting sick of squash! He asks for it all the time. Any squash, cooked any way. But this is hands down his favourite one!

Ingredients Nutrition

Directions

  1. Cut squash in half lengthwise.
  2. Remove and discard seeds (or keep them to plant for next year).
  3. Steam squash, cut side up for 10-15 minutes, or until softened.
  4. Pre heat oven to 400 degrees F.
  5. Remove squash from steamer and place on a baking sheet.
  6. With a fork, scrape the insides of the squash to form the spaghetti strands. (This will be very easy if your squash is cooked enough).
  7. Top each squash half with the remaining ingredients ending with the mozzarella (or whatever type you used) cheese on top to melt.
  8. Bake for 10-15 minutes or until cheese is all melted.
  9. Remove from oven and give it another quick stir to mix the cheese into the rest of the filling.
  10. *There is no need to remove the insides for serving. We just eat the squash right out of the shell!

Reviews

(1)
Most Helpful

I tried to make this as posted, but couldn't figure out where the salsa or spaghetti sauce figured into the recipe. I ended up leaving it out and just putting the cheeses on top of the squash. I stirred it in, but the recipe was definitely missing something. If I made again, I would add olive oil to the spaghetti squash strands, and stir halfway through baking. I would also add some garlic, salt, pepper, and maybe some italian seasonings or red pepper flakes. The recipe was just a little flat for me.

breezermom December 31, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a