Italian Baked Spaghetti Squash
Spaghetti squash stuffed with a cheesy Italian tomato filling!
1 large spaghetti squash (about 2 pounds)
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded mozzarella cheese
1 cup diced green bell pepper*
2 cups tomato sauce**
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon sugar
1/2 teaspoon salt
dash of pepper
1/2 cup Parmesan cheese, for topping
1 cup (4 ounces) mozzarella cheese, for topping
1. Cut squash into halves lengthwise; scoop out seeds. Place cut side down in 2 inches of simmering water in a heavy stock pot or saute pan. Cover and simmer for 15 minutes. Drain.
2. In a large mixing bowl, combine the cheddar and mozzarella cheeses, peppers, tomato sauce, and spices (except Parmesan and additional mozzarella). Stir to mix.
3. Holding hot squash with a potholder or oven mitts, run the tines of a fork across the pulp to release the "spaghetti". Place "spaghetti" in the large mixing bowl of cheese, sauce, and spices. Stir to coat.
4. Spoon squash back into the two squash shells and place in a baking dish. Sprinkle with additional mozzarella and Parmesan cheeses. Bake at 350 degrees for 20 minutes or until hot in the middle.
If squash shells are tender, they are edible along with the filling. We don't usually eat all of the shell, though, since the filling is the best part! ;)
*You can use some red, orange, or yellow peppers in with the green if you wish! :)
**Or spaghetti sauce, for more flavor!
This recipe was given to me from my friend Marie S. in Ohio. She made it for dinner for us last Fall and then kindly sent me home with some garden-grown spaghetti squash and the recipe (at my request)! :)
15 minutes (stovetop) + 20 minutes (oven)
This is a yummy cheesy vegetable-rich dish... and really very easy (while looking beautiful!). This makes a great vegetarian main dish (is it also low-carb? I think!) or a side dish (for those with a meat-loving spouse!). :)