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Stuffed Spaghetti Squash

In the same way, let your light shine before others, that they may see your good deeds and glorify your Father in heaven. Matthew 5:16

Welcome to Tuesday! I am sharing another delicious recipe inspired by a recipe from my Facebook friend Louise! I hope you will enjoy it!

Debbi K.

Stuffed Spaghetti Squash

1 spaghetti squash, cut lengthwise
1 tbsp extra virgin olive oil
1  garlic clove, minced
1/2 onion. chopped
1 tomatoes, chopped
small zucchini spiralized or shredded
shredded Colby jack cheese
Salt, pepper, and oregano to taste

Directions:
Preheat oven to 375. Halve the squash length-wise and scrape out the seeds. Bake squash for 50 minutes face down in a pan with about a 1/4c. water. Set aside to cool. Once cool, shredded with a fork.
Add olive oil to a saute pan. Saute the onion and zucchini, add spices. Remove from heat and add the tomato and squash, mix to combine. I only used half the squash and saved the other half for a side dish for another night.
Stuff mixture into the empty half of the spaghetti squash, top with cheese and place in a 350 degree oven until cheese melts, about 10 minutes. You could add cooked ground chicken or beef to make it more of a meal! ENJOY!

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