Stuffed Spaghetti Squash

Stuffed Spaghetti Squash
Food Blogger Denise Inman shares her recipe for Stuffed Spaghetti Squash just in time for fall harvest. Denise says her mission as a blogger it to encourage cooks of all skill levels to prepare good food quickly and inexpensively and use it as a way to reconnect with family and friends. Follow her adventures in cooking on her blog Man, That Stuff Is Good. Look up MTSIG on social media for fun stuff!
 
Guilt-free eating! That’s how I feel when I fix stuffed spaghetti squash. There is nothing but veggie goodness and melted mozzarella cheese. You could stir in some cooked Italian sausage slices if you just have to have meat. However, this dish is so hearty and with the different vegetable textures, you won’t even miss it. Serve this with garlic bread and you have a whole meal.
 
I recommend cutting all the veggies before you start cooking the squash so it comes together time-wise. Quantities listed are for fixing 2 squash (4 servings)
 
VEGETABLE FILLING:
 
  • 1/2 red onion chopped 
  • 1/2 of a 10 oz. bag matchstick carrots 
  • red bell pepper, chopped
  • 2 small yellow squash, diced
  • 6 oz. broccoli florets
  • 1 bunch of asparagus, cut into 1″ slices
  • 2 tsp. minced garlic
Place in a LARGE skillet with a small amount of olive oil Cook this while the squash is cooking. Lightly season with a little salt and pepper. The spaghetti sauce will add more flavor.
Using a large, sharp knife, cut squash in half. BE CAREFUL! It can be a little tough to cut.

 

Place in a large pot and cover with water. Bring to a boil and let it cook 10-15 minutes.
 
With a sturdy, large spoon, scoop out the seeds from the center.

 

Using a fork, shred and remove spaghetti squash. Place shells on a large baking sheet.
 
 
 
 
Add the squash from two halves* to the cooked veggies.
Amazing how much it looks like a pile of angel hair pasta!
Stir in one jar of Paul Newman’s Marinara Sauce. Heat through.
 
*The squash from the other two can be reserved and served with butter, salt and pepper or topped with pasta sauce for another meal. 
 
Divide vegetables between the four shells.
Top with three slices mozzarella cheese.
Bake in 350 degree oven until cheese is bubbly and lightly browned.
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