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    You are in: Home / Recipes / Stuffed Spaghetti Squash Recipe
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    Stuffed Spaghetti Squash

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    momjan's Note:

    A really good recipe, low cal, lots of veggies. And kids love it. I'll put a few variations in it as well. Everything is approximate, so hope you can cook this way!!

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    Serves: 4



    Units: US | Metric


    1. 1
      Pierce the squash along one side in a straight line. Don't poke holes all over. You are using the skin as a casserole dish and it will leak if you poke it all over.
    2. 2
      Microwave the squash about 8-10 minutes, high heat. To softish stage so you can scrape the flesh out later.
    3. 3
      Remove from microwave. Using the pierce marks, cut the squash in half so you have two long 'boats.' Cool.
    4. 4
      Brown meat; add garlic, onion, s&p and peppers. Cook until tenderish. Add Italian spice mix and canned tomatoes. Simmer for a few minutes.
    5. 5
      If you are not using meat, sauté the veggies until tender, then continue adding spices and tomatoes.
    6. 6
      While it's simmering--spoon out the seedy portion of the squash and discard.
    7. 7
      Use a fork to scrape the spaghetti into strands. Put the strands into the sauce mix. Stir. Transfer back into boats, piling high! If you have too much, put the remainder into a greased dish.
    8. 8
      Place boats on an ovenproof pan with a lip so any juice will not drip onto oven.
    9. 9
      Sprinkle cheese of choice onto top. Bake, 350°F for about 45 minutes. Enjoy!
    10. 10
      You can of course use more or any veggies--add zucchini, mushrooms, etc. For a different flavor, add black olive slices, mix in 1/2 container of feta and sprinkle the remainder of feta on top. Or use parmesan on top.

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    Ratings & Reviews:

    • on August 03, 2008


      This was absolutely AWESOME! It was a HUGE hit with my family and was even great reheated the next day. We will make this over and over again!!!

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    • on November 05, 2007


      I've never cooked spaghetti squash before, but I saw it on TV and it looked interesting. This recipe was terrific, my mom, dad, brother, and boyfriend loved it - none of them had ever had it before either. I used a whole green bell pepper and added mushrooms as well. I think next time I'll add even more veggies, red peppers and whatnot. Super yummy, wouldn't change a thing. :D

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 07, 2006

      I will have to try this, this is how I always cook spaghetti squash, in fact I have a picture of it in "my recipes" Now I will have to fill the shells. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Stuffed Spaghetti Squash

    Serving Size: 1 (477 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 432.2
    Calories from Fat 250
    Total Fat 27.8 g
    Saturated Fat 12.8 g
    Cholesterol 106.7 mg
    Sodium 682.2 mg
    Total Carbohydrate 15.9 g
    Dietary Fiber 3.3 g
    Sugars 8.7 g
    Protein 30.0 g

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