This Italian stuffed spaghetti squash is a staple in our house and if you love spaghetti squash as much as we do, we’re pretty sure that this simple recipe will become a staple in your house too! Before I give you the play by play on how to create this masterpiece, I want to take a quick second and enlighten you on the benefits of eating spaghetti squash. Yep, it’s your lucky day! Ha. Spaghetti squash is the perfect replacement for pasta. It pairs well with so many different ingredients and is also just fun to eat. It’s very low in carbs and higher in protein and fiber than pasta. Hopefully these little tidbits will convince you to give it a go if you haven’t already.
So, let me tell you just how easy this dinner is to make. It’s perfect for a busy weeknight.
Start by cutting the squash in half, lengthwise and removing the seeds. Microwave skin side up for 6-8 minutes or until the flesh is easily removed with a fork. This part is actually really fun! At least for me it is…but I digress. Anyway, remove all the stringy flesh and place it in a bowl. Set the squash shells aside.
Saute the onions, garlic and spinach, then add in the tomatoe sauce and basil. Bring to a simmer and season with salt and pepper.
Scoop the squash mixture back into the squash shells and top with the fontina cheese. Yum!!
Place on a rimmed baking sheet (just in case any juices escape) and bake for about 15-20 minutes. The cheese will become golden and bubbly. Remove from oven and get ready for some serious deliciousness!
- 1 small spaghetti squash
- 1 tsp olive oil
- 1 medium shallot, chopped
- 1 clove garlic, chopped
- 3 C spinach, stemmed and chopped
- 16 oz can fire roasted diced tomatoes
- 6oz tomato sauce (or marinara sauce)
- ⅓ C fresh basil, chopped
- kosher salt and cracked pepper to taste
- 1 C fontina cheese, shredded
- 1 Tbsp panko breadcrumbs
- Preheat oven to 425 degrees.
- Cut spaghetti squash in half lengthwise. Use a spoon to remove seeds from each half. Rinse squash to slightly wet the fleshy side and sprinkle with kosher salt. Microwave skin side up for 6-8 minutes until the flesh is easily removed from the skin with a fork. Use a fork to scrape the squash away from the skin, it will fall off and look like angel hair pasta. Make sure not to puncture the outer skin.
- Set hallowed out skins aside.
- Heat oil in a large skillet over medium-high heat. Add onion and saute for 5 mins. Add garlic and spinach, cook for 1-2 minutes. Add fire roasted tomatoes, tomato sauce and basil and stir to combine. Bring to a simmer and season with S&P to taste.
- Fill skins with spaghetti squash filling. Top with fontina cheese and panko.
- Place on a rimmed baking sheet and bake for 15-20 minutes until bubbly and golden brown.
- Remove from oven and enjoy immediately.
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