Stuffed spaghetti squash

Delicious! 🍝 Stuffed Spaghetti Squash is a healthy, low-carb alternative to traditional pasta dishes. The squash strands act like natural noodles, and you can fill it with everything from marinara and cheese to sausage, vegetables, or even a creamy chicken mixture. Here’s a classic recipe:

🍲 Stuffed Spaghetti Squash

(Serves 4)

🧂 Ingredients

• 1 large spaghetti squash
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup marinara sauce (or tomato sauce)
• 1 cup cooked protein (ground beef, turkey, sausage, or shredded chicken)
• ½ cup onion, finely chopped
• 2 cloves garlic, minced
• 1 cup vegetables, diced (bell pepper, zucchini, or spinach)
• 1 cup mozzarella cheese, shredded
• ¼ cup Parmesan cheese, grated
• 1 tsp Italian seasoning

👩‍🍳 Instructions

1. Prepare the squash:
   • Preheat oven to 400°F (200°C).
   • Cut the spaghetti squash in half lengthwise and scoop out seeds.
   • Brush the cut sides with olive oil, and season with salt and pepper.
2. Roast the squash:
   • Place squash cut-side down on a baking sheet.
   • Roast 35–45 minutes, until the flesh is tender and easily shredded with a fork.
3. Cook the filling:
   • While squash roasts, heat 1 tbsp olive oil in a skillet over medium heat.
   • Sauté onions and garlic until translucent.
   • Add vegetables and cooked protein. Cook 3–5 minutes until everything is heated through.
   • Stir in marinara sauce and Italian seasoning. Remove from heat.
4. Assemble the stuffed squash:
   • When roasted, use a fork to scrape the squash flesh into strands, leaving some attached for structure.
   • Mix the squash strands with the filling, or layer the filling on top of each half.
   • Sprinkle with mozzarella and Parmesan cheese.
5. Bake to finish:
   • Return stuffed squash to the oven for 10–15 minutes, until cheese is melted and bubbly.
6. Serve:
   • Garnish with fresh basil or parsley. Serve hot.

🌟 Tips & Variations

• Low-carb lasagna: Layer ricotta cheese with the filling for a cheesy lasagna twist.
• Spicy kick: Add red pepper flakes or chopped jalapeño to the filling.
• Vegan version: Use tofu or tempeh for protein and vegan cheese.
• Make ahead: You can prep the filling in advance and bake everything together when ready.

If you want, I can give a creamy garlic-butter stuffed spaghetti squash version that’s super indulgent but still uses the squash as a low-carb base.

Do you want me to do that?