Description
A delicious low carb, lower calorie, and gluten-free alternative to traditional pasta dishes, this stuffed spaghetti squash is full of Italian flavors. It can be easily made vegan by leaving off the cheese.
Ingredients
Scale
- 1 spaghetti squash
- 2 teaspoons extra virgin olive oil
- 1/2 onion, chopped
- 1/2 green bell pepper, chopped
- 10 ounces sliced white mushrooms, chopped
- 1/3 cup sun-dried tomatoes, chopped (I used the packed-in-oil kind, drained)
- 1 tablespoon dried Italian seasoning blend (or a combination of your favorite Italian spices, such as basil, oregano, rosemary, etc.)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup Italian cheese blend, shredded (optional)
Instructions
- First, cook your spaghetti squash. You can use the method I shared in my tutorial, or here is another method: Preheat your oven to 375 degrees. Line a baking sheet with parchment paper, and set aside. Cut your squash in half length wise and scoop out the seeds and loose flesh. Put the squash, shell side up, on the baking sheet and bake in the oven for about 45 minutes. Remove it from the oven and allow it to cool.
- Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and green pepper and cook until softened, about 5 minutes. Add the mushrooms and cook another 10 minutes, stirring frequently. Add the tomatoes, seasonings, salt, and pepper and stir to combine. Remove from heat.
- Using a fork, scoop out the flesh of the spaghetti squash into a large bowl. (Again, check out my tutorial if you need to see what this looks like.) Add the mushroom mixture to the squash and stir to combine. Put half of the mixture back into the shell of one squash half and the rest of the mixture into the shell of the second squash half. {Stop here if you are not using cheese. Serve hot.} Top each shell with 1/4 cup cheese. Put the shells back onto the baking sheet and broil in the oven for about 5 minutes, until the cheese is melted. Serve immediately. Enjoy!
Notes
- I prefer a medium-sized spaghetti squash for this recipe. If you use an unusually smaller or bigger spaghetti squash, you may want to adjust the filling and/or cheese amount for the best ratio.
- Some people like spaghetti squash strands to be more “al dente” while others prefer them more cooked. You can adjust your cooking time to your preference. As the recipe states, the spaghetti squash will be in the middle, more towards the al dente side.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: main meal
- Method: oven
- Cuisine: American / Italian
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 18.5g
- Sodium: 800mg
- Fat: 21g
- Carbohydrates: 42.5g
- Protein: 15.5g