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Italian Stuffed Spaghetti Squash

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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!


Italian Stuffed Spaghetti Squash
 
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Serves: 2-4
Ingredients
  • 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
Instructions
  1. Preheat oven to 425 degrees.
  2. 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.
  3. Set hallowed out skins aside.
  4. 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.
  5. Fill skins with spaghetti squash filling. Top with fontina cheese and panko.
  6. Place on a rimmed baking sheet and bake for 15-20 minutes until bubbly and golden brown.
  7. Remove from oven and enjoy immediately.

 

Quinoa & Kale Stuffed Acorn Squash

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The inspiration for this dish came from one of the best vegetarian meals I’ve ever had. It was at Proof restaurant in Scottsdale where they serve a quinoa and kale stuffed acorn squash that is to die for.  Of course I couldn’t stop thinking about it so I had to recreate our own GTK version.  It’s simple to make, super healthy and it won’t leave you hungry.

Cut acorn squash in half and remove the inner seeds.   Place a small pat of butter and sprinkle with salt and roast for about 35 minutes.

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While the squash is cooking sautee up some chopped kale and prepare quinoa.  Remove squash from oven and allow it to cool.   Now comes the tricky part…spoon out the cooked squash leaving the skin of the squash in tact.  You are going to stuff the kale, squash and quinoa mixture back into the shell so try not to tear the shell.  Mix squash, quinoa, kale and fontina cheese…because everything is better with cheese!! Season with S&P and and stuff the mixture back into the squash skin.  Top with marinara sauce and additional cheese…say it with me, “because everything is better with cheese!” Pop it back in the oven and cook for about 15 minutes until the cheese begins to bubble.

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We teamed up with Whole Foods to pair this amazing dish with an equally amazing wine.  The Director’s Cut Technicolor by Francis Coppola is a robust, big red.  This full-bodied wine is the perfect compliment to our quinoa and kale stuffed acorn squash.  Pick up a bottle at your nearest Whole Foods along with all of the ingredients to make this dinner!

acorn1

Stephanie Heymann Photography

Quinoa & Kale Stuffed Acorn Squash
 
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Serves: 4
Ingredients
  • 2 acorn squash
  • 4 small pats of butter
  • kosher salt
  • 2 C packed flat leaf kale, chopped
  • 1 tsp olive oil
  • 1 C cooked quinoa
  • ½ C grated fontina cheese + ¼ C for topping
  • 1 C marinara sauce + more for topping (We like White Linen by Victoria marinara sauce)
Instructions
  1. Heat oven to 425 degrees. Slice acorn squash in half from stem to base. Discard inner seeds and stringy pulp. Salt inside of acorn squash and put a pat of butter in each squash. Line roasting pan with parchment paper, line squash flesh side up on roasting pan. Roast for 35 minutes or until the flesh easily pulls off the squash with a fork. Set asode to cool. Turn oven down to 375 degrees
  2. Heat olive oil in large skillet over medium heat. Add chopped kale and sautee for 3 minutes until kale is somewhat wilted. In a mixing bowl add kale, quinoa and ½ C grated fontina cheese. With a spoon scoop out inner flesh of acorn squash (be careful not to tear the skin of the squash) and add squash to the bowl. Use the back of a fork or even a knife and fork to break up the squash. Mix all ingredients together and season with S&P to taste.
  3. Fill the shells of the squash (skin) with the acorn squash filling. Top with equal parts marinara sauce and the remaining fontina cheese. Place the squash back on the same parchment lined roasting pan and return to the oven. Cook approximately 15 minutes until cheese is melted and begins to bubble.
Good Thyme Tip - This dish can be made up to 1 day ahead of time. If placing in the oven from the refrigerator, remove from refrigerator and bring to room temperature. Cook at 375 degrees for approximately 25 minutes.