Stuffed Spaghetti Squash

Stuffed Spaghetti Squash


  • 1 spaghetti squash, cut in half to make 2 halves
  • 1 tablespoon extra-virgin olive oil
  • 2 cups of broccoli, chopped small
  • 1 garlic clove, minced
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons water
  • 2 tbsp of shredded part-skim mozzarella cheese, divided
  • 1 tbsp of Italian seasoning
  • ¼ teaspoon ground pepper


  1. Position racks in upper and lower thirds of oven; preheat to 450°F.
  2. Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on high until the flesh is tender, about 10 minutes.
  3. Meanwhile, heat oil in a large skillet over medium heat.  Add broccoli, garlic, and red pepper.  Cook, stirring frequently, for 2 minutes.  Add water and cook, stirring, until the broccoli is tender, 3 to 5 minutes more. Transfer to a large bowl.
  4. Use a fork to scrape the squash from the shells into the bowl.  Place the shells in a broiler-safe baking pan or on a baking sheet.  Stir the Italian seasoning and pepper into the squash mixture.  Divide it between the 2 shells.  Top with the mozzarella and bake on 350 until cheese melts.




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