Stuffed Spaghetti Squash
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 spaghetti squash, cut in half and de seeded
- 4 tomatoes, diced
- 2 onions, chopped
- 4 clove garlic, minced
- 2 medium zucchini, chopped
- 2 bell peppers, chopped
- 1 small eggplant, peeled and diced
- 177.44 ml chopped fresh herb (like tarragon, basil, parsley and oregano chopped)
- 118.29 ml olive oil
- salt and pepper
- cayenne pepper (optional)
- 236.59 ml grated parmesan cheese
directions
- Toss together all ingredients except cheese and stuff into squash halves.
- Feel free to omit or add any veg that you want.
- Wrap each stuffed squash in foil--you will want the steam--and bake in a 375 oven for about 1 hour.
- Remove foil carefully-test squash with a knife and if done top with parmesan cheese and broil for 3-5 minutes.
- Serve with a salad and garlic bread.
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Reviews
-
I tried this recipe because I was tired of simply spooning spaghetti sauce over spaghetti squash. It was great! My hubby and I really enjoyed it. It was a great change of pace. I didn't have any zucchini or bell peppers on hand, so I just left them out. It's a very versatile recipe. I imagine mushrooms would also be great in it.
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I had a squash that needed using & came here looking for something different to do with it. As usual, I wasn't disappointed. What a wonderful surprise of a dish! I made it pretty much as written; had fresh oregano & parsley on hand & added a few leaves of rosemary. I did top the cheese with a dash of breadcrumbs before browning. It was so beautiful! If DH (who professes to not care for squash) had kept his fork to himself I could have submitted a photo of the finished product.;>)
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois