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Stuffed Spaghetti Squash

Stuffed Spaghetti Squash
  • Prep 15 min
  • Total 1 hr 15 min
  • Ingredients 9
  • Servings 4
Squash is the perfect ingredient to kick start the season of fall dishes. This recipe was prepared with spaghetti squash, which is a variety that has a mild flavor and the added benefit of looking just like spaghetti. I’d never had it before because it isn’t commonly found in Puerto Rico. Luckily, I found them in a size that’s just right for stuffing and serving in individual portions. I stuffed them with ground beef and topped them with mozzarella cheese. They are simply delicious!

Ingredients

  • 3 lb spaghetti squash
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 2 garlic cloves
  • 1 1/2 lb ground beef
  • 1 can (14.5 oz) tomatoes in sauce, chopped
  • 1 teaspoon fresh oregano, chopped
  • Salt and pepper, to taste
  • 2 cups mozzarella or Oaxaca cheese, grated

Directions

  • 1
    Preheat oven to 375° F. Cut each squash in half and scoop out the seeds. Place cut side down on a baking tray and add 1 cup of water. Bake for 45 minutes or until tender; you can test them with a fork or knife. Remove from oven and let cool enough so you can handle them without burning yourself.
  • 2
    In a frying pan, add oil and heat on medium-high heat. Add onion and garlic.
  • 3
    Add ground beef and use a wooden spoon to break it apart. Add tomatoes, oregano, salt and pepper and cook on low heat for 20 minutes.
  • 4
    Stuff each squash and top with cheese. Bake for 15 minutes or until the cheese melts.
  • 5
    Serve and enjoy.

  • You can bake the squashes and stuff them the night before or earlier in the day. When you’re ready to eat, all you need to do is reheat and melt the cheese in the oven.
  • You can also use ground turkey or chicken, or make a fully vegetarian version by using tofu and vegetables for the stuffing.

No nutrition information available for this recipe

  • Squash is the perfect ingredient to kick start the season of fall dishes. This recipe was prepared with spaghetti squash, which is a variety that has a mild flavor and the added benefit of looking just like spaghetti. I’d never had it before because it isn’t commonly found in Puerto Rico. Luckily, I found them in a size that’s just right for stuffing and serving in individual portions. I stuffed them with ground beef and topped them with mozzarella cheese. They are simply delicious!
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