Italian Stuffed Spaghetti Squash

By devogirl

This recipe is written as a vegetarian meal. You can certainly add meat. 1/2 lb of loose Italian Sausage makes a nice addition to this meal and is enough meat to satisfy a family of four when added to this dish.

Ingredients

• 1 Spaghetti Squash, halved, seeds removed
• 1 8oz can diced tomatoes
• 1 8oz can tomato sauce
• 1 ⁄2 medium onion, diced
• 1 small zucchini, diced
• 2 cloved garlic, minced
• 3-4 tbsp. fresh Italian parsley, minced
• 2-3 leaves fresh basil, minced
• 1 cup mozzarella cheese
• Parmesan

Preparation

Step 1

Preheat oven to 375 degrees.

Slice spaghetti squash in half (carefully) with a sturdy knife. Remove seeds with a spoon. Place face down into an oven safe dish with 1⁄4 inch water for 20-25 minutes or until spaghetti squash shreds easily away from its shell with a fork. Remove from oven and let cool.

In large skillet, warm 1-2 tbsp olive oil. Over medium heat Sautee diced onion and zucchini until soft. Add minced garlic. Season with salt. Sautee a minute or two longer until garlic becomes fragrant. Add both cans of tomatoes and allow to simmer 10-15 minutes. Stir in parsley and basil while simmering.

With a large fork ‘shred’ spaghetti squash away from its shell. Reserve empty shells.

Add spaghetti squash strands into large skillet with zucchini, onion and tomato mixture. Stir together to combine and heat throughout. Remove from heat when warmed throughout.

Place veggie mixture back into reserved spaghetti squash shells filling to the top of each shell. Sprinkle each shell with 1⁄2 cup mozzarella cheese.

Place filled shells into a large oven-proof lasagna or casserole dish and place in oven for 20-25 minutes or until heated and bubbling. Sprinkle with fresh minced parsely.

Remove from oven and serve.