I admit that I overlook spaghetti squash and when I do make it, I’m reminded of how easy it is to prepare and how versatile it is. Perhaps one of my 2025 new year’s resolutions should be to incorporate more spaghetti squash into my cooking?
Cooking spaghetti squash is easy. Simply cut the spaghetti squash in half lengthwise using a sharp knife (be careful!). Rub olive oil and season with Kosher salt and freshly ground black pepper before placing each half flesh-side down on a parchment paper-lined baking sheet. Depending on the size of your spaghetti squash, 40 to 60 minutes later it will be tender and the flesh can easily be scraped with a fork to create spaghetti-like strands.
While the squash is in the oven, you can prepare the filling which is inspired by lasagna ingredients. Ground meat, three cheeses (ricotta, Parmigiano Reggiano and mozzarella), tomatoes and herbs.
Once you’ve created the ‘spaghetti’ you layer in the ricotta and Parmigiano Reggiano mixture, then meat and tomatoes, and finally top it off with mozzarella. Then it goes under the broiler so the mozzarella can melt. Once melted, use a fork to mix the layers around.
This recipe is adaptable. Want to make it vegetarian, instead of using meat, sauté additional vegetables like eggplant, zucchini or mushrooms. Make it vegan using vegan ‘meat’ crumbles and cheese. It’s also gluten-free/wheat-free and low in carbs.
This is a perfect comfort meal for a winter’s evening.
| Italian Stuffed Spaghetti Squash | Print |
- 1 2-pound spaghetti squash
- 3 teaspoons olive oil, divided
- 8 ounces lean ground turkey (95-97%)
- ½ medium yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1 cup diced fire roasted tomatoes, not drained (~ ½ of a 14.5 ounce can)
- 1 teaspoon dried basil, divided (see Notes)
- 1 teaspoon dried oregano, divided (see Notes)
- ½ cup part-skim ricotta
- 2 tablespoons grated Parmigiano Reggiano
- ½ cup shredded part-skim mozzarella
- Kosher salt and freshly ground black pepper
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise. Remove the seeds and pulp with a teaspoon or grapefruit spoon (my go-to). Rub 1 teaspoon of olive oil on the squash halves. Season with Kosher salt and freshly ground black pepper.
- Place each spaghetti squash half flesh-side down on the prepared baking sheet.
- Bake for 40 to 60 minutes, until the flesh is tender and flesh can easily be scraped to create spaghetti-like strands.
- While squash is baking, prepare the filling.
- In a 12-inch frying pan, heat the remaining 2 teaspoons of olive oil over medium heat. Add turkey and onions, breaking the turkey up with a wooden spoon. Cook for about 10 minutes until meat is cooked and onions are soft. Drain any excess fat.
- Stir in garlic and red pepper flakes. Cook for 1 minute.
- Stir in tomatoes, ½ teaspoon basil and ½ teaspoon oregano. Reduce heat to medium-low and let sauce simmer for 2 to 3 minutes. Season with Kosher salt and freshly ground black pepper.
- Stir the ricotta and Parmigiano Reggiano in a small bowl. Stir in remaining ½ teaspoon basil and ½ teaspoon oregano.
- When the spaghetti squash is fully cooked, flip the halves over on the baking pan. Lightly scrape the flesh with a fork to create spaghetti-like strands.
- Evenly divide the ricotta mixture between the two spaghetti squash halves. Repeat with the meat mixture. Evenly divide the mozzarella cheese over each half.
- Turn on the oven broiler to low. Position the pan under the broiler. Broil for 1 to 2 minutes until the cheese is browned and melted.
- Remove stuffed spaghetti squash from the oven and use a fork to mix the layers around. Serve immediately.
* Substitute fresh basil (1 tablespoon) and oregano (1 tablespoon) for dried.
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