Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
5
from 1 vote
Stuffed Spaghetti Squash
Deliciously cheesy stuffed spaghetti squash – a low-carb delight that's bursting with tangy marinara, melted mozzarella, and fresh basil. Perfect for a hearty meal!
Course
dinner, Vegetarian
Cuisine
Italian
Keyword
marinara sauce, mozzarella cheese, Spaghetti Squash
Prep Time
10
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
Servings
2
Calories
942
kcal
Author
Corrie
Ingredients
1
spaghetti squash
medium-sized
1
cup
mozzarella cheese
shredded
1
cup
marinara sauce
A handful of fresh basil
chopped
2
tablespoons
olive oil
Instructions
Preheat the oven to 375°F (190°C).
Cut the spaghetti squash in half lengthwise. Scoop out the seeds.
Drizzle olive oil over the insides of each half. Place them cut-side down on a baking sheet.
Bake for 30-40 minutes or until tender.
Once cooked, use a fork to fluff up the inside to create “spaghetti”.
Mix in marinara sauce, half of the cheese, and basil.
Top each half with the remaining cheese.
Bake for another 10 minutes or until cheese is melted and bubbly.
Serve hot, garnished with additional fresh basil.
Notes
Pick a spaghetti squash that feels heavy for its size; it means it's fresh.
Use a sharp knife to cut the squash; it'll make the process safer and easier.
You can add cooked protein, like chicken or beef, for an even heartier meal.
Don't overcook the squash, or it'll become mushy.
Experiment with different cheeses or seasonings for a unique twist!
Nutrition
Calories:
942
kcal
|
Carbohydrates:
82
g
|
Protein:
34
g
|
Fat:
59
g
|
Saturated Fat:
20
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
28
g
|
Cholesterol:
88
mg
|
Sodium:
2028
mg
|
Potassium:
1856
mg
|
Fiber:
18
g
|
Sugar:
37
g
|
Vitamin A:
2977
IU
|
Vitamin C:
37
mg
|
Calcium:
822
mg
|
Iron:
6
mg