As the leaves start to turn and the air grows crisper, our kitchens tend to shift gears as well. Out go the light salads and refreshing soups, in come the hearty stews and comforting casseroles that define fall cooking. And what better way to warm up on a chilly evening than with a delicious stuffed spaghetti squash?
These versatile gourds are the perfect canvas for a wide range of flavors and ingredients. From creamy cheeses and savory meats to tangy vegetables and fragrant spices, there’s no shortage of possibilities when it comes to stuffing spaghetti squash. In this article, we’ll explore 20 mouthwatering recipes that showcase the best of fall’s culinary offerings.
From classic comfort foods to international twists and vegetarian delights, each recipe is carefully crafted to bring out the natural sweetness of the squash while showcasing your favorite flavors. Whether you’re a longtime fan of stuffed squash or just discovering its charms, this article is sure to inspire your next meal.
Cheesy Spinach and Artichoke Stuffed Spaghetti Squash
Experience the comforting flavors of spaghetti squash with a creative twist – cheesy spinach and artichoke filling!
Ingredients:
– 2 medium spaghetti squashes (about 1 lb each)
– 1 package frozen chopped spinach, thawed and drained
– 1 can artichoke hearts, drained and chopped
– 1 cup grated cheddar cheese
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. In a bowl, mix spinach, artichoke hearts, cheddar cheese, breadcrumbs, and salt & pepper.
4. Stuff each squash with the filling mixture, dividing it evenly between both.
5. Drizzle olive oil over the stuffed squashes.
6. Bake for 30-40 minutes or until the squash is tender and the filling is golden brown.
Cooking Time: 30-40 minutes
Mediterranean Stuffed Spaghetti Squash with Feta and Olives
A flavorful twist on traditional squash recipes, this Mediterranean-inspired dish combines the comforting warmth of spaghetti squash with the tangy zest of feta cheese and the brininess of Kalamata olives.
Ingredients:
– 2 medium-sized spaghetti squash
– 1/4 cup olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted and sliced Kalamata olives
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. In a bowl, mix together olive oil, onion, garlic, feta cheese, and olives.
4. Stuff each squash half with the mixture, dividing it evenly between the two.
5. Season with salt and pepper to taste.
6. Bake for 30-40 minutes or until the squash is tender.
7. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Mexican Stuffed Spaghetti Squash with Black Beans and Corn
This recipe combines the comforting warmth of spaghetti squash with the vibrant flavors of Mexico, all wrapped up in a delightful vegetarian package.
Ingredients:
– 2 medium spaghetti squash
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. In a large skillet, heat the olive oil over medium-high. Add the onion and garlic; cook until softened, about 5 minutes.
4. Add the black beans, corn kernels, cumin, salt, and pepper to the skillet. Cook for an additional 2-3 minutes.
5. Stuff each squash half with the bean and corn mixture, dividing it evenly.
6. Place the stuffed squash on a baking sheet and bake for 30-40 minutes, or until the squash is tender.
7. Serve warm, topped with shredded cheese if desired.
Cooking Time: 45-50 minutes
Garlic Butter Shrimp Stuffed Spaghetti Squash
Savory and aromatic, this recipe combines the sweetness of spaghetti squash with the brininess of garlic butter shrimp.
Ingredients:
– 2 medium spaghetti squash
– 1 pound large shrimp, peeled and deveined
– 4 cloves garlic, minced
– 2 tablespoons unsalted butter
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. In a skillet, melt butter over medium-high heat. Add garlic and sauté until fragrant, about 1 minute.
4. Add shrimp and cook until pink and just cooked through, about 2-3 minutes per side.
5. Stuff each squash half with the garlic butter shrimp mixture, dividing it evenly.
6. Sprinkle Parmesan cheese on top of each squash half.
7. Season with salt and pepper to taste.
8. Bake for 25-30 minutes or until the squash is tender and the filling is heated through.
Cooking Time: 25-30 minutes
Pesto Chicken Stuffed Spaghetti Squash
A twist on traditional stuffed pasta, this recipe combines the flavors of pesto and chicken with spaghetti squash for a nutritious and delicious meal.
Ingredients:
– 2 large spaghetti squash
– 1 pound boneless, skinless chicken breast
– 1/4 cup pesto sauce
– 1 cup shredded mozzarella cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. In a skillet, cook the chicken breast with olive oil until browned and cooked through. Let cool.
4. Stuff each squash half with shredded mozzarella cheese and diced cooked chicken.
5. Drizzle pesto sauce over the filling and season with salt and pepper to taste.
6. Place the stuffed squash on a baking sheet and bake for 30-40 minutes or until the squash is tender.
Cooking Time: 30-40 minutes
Beef and Mushroom Stuffed Spaghetti Squash
A hearty twist on traditional stuffed peppers, this recipe combines tender beef, savory mushrooms, and creamy spaghetti squash for a satisfying meal.
Ingredients:
– 2 medium spaghetti squashes (about 1 lb each)
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup marinara sauce
– 1 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add chopped onion and mushrooms; cook until vegetables are tender.
5. Stir in marinara sauce and season with salt and pepper to taste.
6. Stuff each squash half with the beef mixture, then top with grated cheddar cheese.
7. Place stuffed squashes on a baking sheet and bake for 30-40 minutes, or until squash is tender.
Cooking Time: 30-40 minutes
Vegetarian Lentil and Kale Stuffed Spaghetti Squash
A twist on traditional stuffed peppers, this recipe combines the nutty flavor of lentils with the earthy taste of kale, all wrapped up in a delicious spaghetti squash package.
Ingredients:
– 2 medium spaghetti squashes
– 1 cup cooked lentils
– 1/4 cup chopped kale
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup vegetable broth
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 400°F.
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. In a bowl, mix together cooked lentils, chopped kale, onion, garlic, and vegetable broth.
4. Stuff each squash half with the lentil mixture, dividing it evenly.
5. Drizzle the tops with olive oil and sprinkle with salt and pepper to taste.
6. If using cheese, sprinkle on top of each squash.
7. Bake for 40-45 minutes or until the squash is tender.
Cooking Time: 40-45 minutes
Buffalo Chicken Stuffed Spaghetti Squash
A twist on traditional stuffed peppers, this recipe combines the flavors of buffalo chicken with spaghetti squash for a unique and delicious meal.
Ingredients:
– 2 medium spaghetti squash
– 1 pound boneless, skinless chicken breasts
– 1/4 cup Frank’s RedHot sauce
– 1/4 cup ranch dressing
– 1 tablespoon butter
– 1 cup shredded cheddar cheese
– 1/4 cup chopped green onions (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. In a large skillet, cook the chicken over medium-high heat until browned and cooked through.
4. Add the Frank’s RedHot sauce and ranch dressing to the skillet; stir to combine.
5. Stuff each squash half with the buffalo chicken mixture, then top with shredded cheddar cheese.
6. Dot the tops of the squash with butter and season with salt and pepper.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Thai Peanut Tofu Stuffed Spaghetti Squash
Experience the bold flavors of Thailand in a creative twist on traditional stuffed squash. This recipe combines the richness of peanut sauce with the comfort of tofu and spaghetti squash.
Ingredients:
– 2 medium spaghetti squashes, cooked and hollowed
– 1 block firm tofu, drained and crumbled
– 1/4 cup Thai peanut sauce
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon honey
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine tofu, peanut sauce, garlic, soy sauce, and honey. Mix until smooth.
3. Stuff each squash with the tofu mixture, dividing it evenly between the two squashes.
4. Top each squash with chopped cilantro and season with salt and pepper to taste.
5. Place the stuffed squashes on a baking sheet and bake for 25-30 minutes or until the squash is tender.
Cooking Time: 25-30 minutes
Sun-Dried Tomato and Goat Cheese Stuffed Spaghetti Squash
Transform the flavors of Italy into a unique and delicious stuffed squash dish, perfect for any occasion.
Ingredients:
– 2 medium spaghetti squash (about 1 lb each)
– 1/4 cup goat cheese crumbles
– 1/4 cup sun-dried tomatoes, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. In a bowl, mix together goat cheese crumbles and sun-dried tomatoes.
4. Stuff each squash half with the goat cheese mixture, dividing it evenly between the two squash.
5. Drizzle olive oil over the squash and season with salt and pepper to taste.
6. Place the stuffed squash on a baking sheet lined with parchment paper and bake for 45-50 minutes or until the squash is tender.
Cooking Time: 45-50 minutes
BBQ Pulled Pork Stuffed Spaghetti Squash
A twist on traditional pasta dishes, this recipe combines the comfort of BBQ pulled pork with the nutty flavor of spaghetti squash. Perfect for a cozy dinner or game-day gathering.
Ingredients:
– 1 medium spaghetti squash
– 1 pound cooked BBQ pulled pork
– 1/4 cup shredded cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped scallions and crumbled bacon for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. In a bowl, mix together cooked BBQ pulled pork, shredded cheese, and a pinch of salt and pepper.
4. Stuff each squash half with the pork mixture, dividing it evenly between the two.
5. Drizzle olive oil over the stuffed squash and season with additional salt and pepper if desired.
6. Bake for 20-25 minutes or until the squash is tender and the cheese is melted.
Cooking Time: 20-25 minutes
Greek Stuffed Spaghetti Squash with Tzatziki
Greek Stuffed Spaghetti Squash with Tzatziki Recipe
Get ready for a flavorful twist on traditional stuffed squash! This recipe combines the comfort of spaghetti squash with the bold flavors of Greece, topped with a refreshing tzatziki sauce.
Ingredients:
– 2 medium spaghetti squash
– 1 pound ground beef or lamb
– 1 onion, finely chopped
– 1 cup cooked rice
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– Tzatziki sauce (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a large skillet, cook the ground beef or lamb over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the chopped onion, cooked rice, oregano, salt, and pepper to the skillet. Cook until the onion is translucent.
5. Stuff each squash half with the meat mixture, dividing it evenly.
6. Top each squash half with crumbled feta cheese and chopped parsley.
7. Drizzle the tops with olive oil and place the stuffed squash in a baking dish.
Tzatziki Sauce:
– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced
Combine all tzatziki sauce ingredients in a bowl and refrigerate until ready to serve.
Cooking Time: 45-50 minutes
Sausage and Apple Stuffed Spaghetti Squash
This autumnal twist on traditional stuffed squash combines sweet and savory flavors, perfect for a cozy fall evening. By using sausage and apple as the filling, you’ll create a delightful contrast of textures and tastes.
Ingredients:
– 2 medium spaghetti squash
– 1 lb sweet Italian sausage, casings removed
– 1 large onion, diced
– 2 cloves garlic, minced
– 2 apples, peeled and diced (Granny Smith or other firm variety)
– 1 cup grated cheddar cheese
– 1 tsp dried sage
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F.
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a large skillet, cook sausage over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add onion and garlic; cook until onion is translucent.
5. Stir in apples and cook until tender.
6. Stuff each squash half with the sausage mixture, dividing evenly.
7. Top with cheese and sprinkle with sage.
8. Bake for 45-50 minutes or until squash is tender.
Cooking Time: 45-50 minutes
Caprese Stuffed Spaghetti Squash with Balsamic Glaze
Elevate your pasta game by substituting traditional noodles for flavorful spaghetti squash, packed with creamy cheese and juicy tomatoes. This vibrant dish is perfect for a summer evening or a quick weeknight meal.
Ingredients:
– 2 medium spaghetti squash
– 1 cup cherry tomatoes, halved
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup chopped fresh basil
– 2 tbsp olive oil
– Salt and pepper to taste
– Balsamic glaze (homemade or store-bought)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Drizzle olive oil over the squash, sprinkle with salt and pepper, and roast for 45 minutes or until tender.
4. Meanwhile, combine cherry tomatoes, mozzarella cheese, and basil leaves in a bowl.
5. Once the squash is cooked, let it cool slightly before stuffing each half with the tomato-mozzarella mixture.
6. Drizzle balsamic glaze over the top of each squash half and serve immediately.
Cooking Time: 45 minutes (including roasting time)
Curried Chickpea Stuffed Spaghetti Squash
This unique and flavorful recipe combines the warmth of curry with the comfort of squash, creating a satisfying vegetarian dish perfect for a cozy night in. The sweetness of roasted spaghetti squash pairs perfectly with the savory flavors of curried chickpeas.
Ingredients:
– 2 medium spaghetti squash
– 1 can chickpeas (14 oz)
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut spaghetti squash in half lengthwise and bake for 45 minutes, or until tender.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
4. Stir in cumin, curry powder, salt, and pepper. Cook for 1 minute.
5. Add chickpeas to the skillet and stir to combine with spice mixture.
6. Stuff each squash half with curried chickpea mixture and top with cilantro (if using).
7. Serve warm and enjoy!
Cooking Time: 60 minutes
Ratatouille Stuffed Spaghetti Squash
Transform a classic French dish into a unique and flavorful side dish by filling spaghetti squash with the rich flavors of ratatouille. This recipe combines the natural sweetness of squash with the savory taste of slow-cooked vegetables.
Ingredients:
– 2 medium spaghetti squash
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups mixed bell peppers (any color), sliced
– 2 cups ratatouille sauce (homemade or store-bought)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. In a large skillet, sauté onion and garlic until softened. Add bell peppers and cook until tender.
4. Stuff each squash half with ratatouille mixture, leaving a small border around edges.
5. Sprinkle Parmesan cheese over filling and season with salt and pepper to taste.
6. Place stuffed squash on a baking sheet and bake for 25-30 minutes or until squash is tender.
Cooking Time: 45-50 minutes
Alfredo Broccoli Stuffed Spaghetti Squash
Transform a humble spaghetti squash into a creamy, flavorful masterpiece with this Alfredo Broccoli Stuffed Spaghetti Squash recipe. A perfect comfort food dish for a cozy night in.
Ingredients:
– 2 medium spaghetti squashes (about 1 lb each)
– 1/2 cup Alfredo sauce
– 1 cup broccoli florets
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise, scoop out seeds, and place them on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the squash halves and season with salt and pepper.
4. In a large skillet, heat the Alfredo sauce over medium heat. Add broccoli and cook until tender.
5. Stuff each squash half with the Alfredo-Broccoli mixture, followed by shredded mozzarella cheese and grated Parmesan cheese.
6. Bake for 30-35 minutes or until the squash is tender and the cheese is melted and golden brown.
Cooking Time: 30-35 minutes
Moroccan Spiced Lamb Stuffed Spaghetti Squash
Experience the exotic flavors of Morocco with this unique and delicious dish, combining tender lamb with flavorful spices and nutritious spaghetti squash.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1 lb ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. In a large skillet, cook the lamb over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the chopped onion, minced garlic, cumin, smoked paprika, cinnamon, salt, and pepper to the skillet and cook until the onion is translucent.
5. Stuff each squash half with the lamb mixture and drizzle with olive oil.
6. Place the stuffed squash on a baking sheet and roast for 30-40 minutes or until the squash is tender and the filling is heated through.
Cooking Time: 30-40 minutes
Teriyaki Salmon Stuffed Spaghetti Squash
This recipe combines the flavors of teriyaki salmon with roasted spaghetti squash, creating a nutritious and delicious meal perfect for any occasion. With just a few simple steps, you’ll be enjoying this flavorful dish in no time!
Ingredients:
– 2 medium-sized spaghetti squash
– 1/4 cup teriyaki sauce
– 6 oz salmon fillet, skin removed
– 1 tablespoon olive oil
– 1/4 cup chopped green onions for garnish
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together teriyaki sauce and olive oil.
4. Place the salmon fillet on one of the squash halves, drizzle with the teriyaki mixture, and season with salt and pepper.
5. Roast the squash and salmon in the oven for 25-30 minutes, or until the squash is tender and the salmon is cooked through.
6. Garnish with chopped green onions and serve.
Cooking Time: 25-30 minutes
Pumpkin and Sage Stuffed Spaghetti Squash
A seasonal twist on traditional stuffed squash, this recipe combines the warmth of pumpkin with the earthy flavor of sage.
Ingredients:
– 2 medium spaghetti squash (about 1 lb each)
– 1/4 cup pumpkin puree
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 1 tsp dried sage
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. In a skillet, sauté garlic and butter until fragrant. Add pumpkin puree, sage, and Parmesan cheese. Cook for 2-3 minutes or until the mixture is smooth and creamy.
4. Stuff each squash half with the pumpkin-sage mixture, dividing it evenly.
5. Place the stuffed squash on a baking sheet and bake for 45-50 minutes, or until the squash is tender and the filling is golden brown.
Cooking Time: 45-50 minutes
Summary
Get ready to fall in love with these delicious stuffed spaghetti squash recipes! This collection features 20 unique and mouth-watering dishes that showcase the versatility of this seasonal ingredient. From cheesy spinach and artichoke to Mediterranean feta and olives, Mexican black beans and corn, and even Thai peanut tofu, there’s something for every taste bud. Whether you’re looking for a vegetarian option or a hearty meat-based recipe, these stuffed spaghetti squash recipes are sure to become new fall favorites.
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