Baked Stuffed Spaghetti Squash

I made this baked spaghetti squash for my family and they loved it! It's a delicious low-calorie and vegetarian meal.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 2 hr
• Calories: 312 Calories

Ingredients

• 1 ½ tablespoons salt
• ½ teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 4 tablespoons olive oil
• 1 red bell pepper, chopped
• ½ teaspoon dried basil
• 1 tomato, diced
• ⅓ cup shredded mozzarella cheese
• ½ tablespoon ground black pepper
• 1 ½ tablespoons Italian seasoning
• 1 clove garlic, minced, or to taste
• 2 spaghetti squash
• 2 zucchini - quartered lengthwise, seeds removed, and sliced
• 1 ½ cups trimmed and chopped fresh green beans
• 1 ½ tablespoons chopped fresh chives

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Poke 10 holes in each spaghetti squash and place in an ovenproof baking pan.

Step 3

Bake squash in the preheated oven until softened, about 40 minutes. Remove from oven and set aside to cool. Reduce oven temperature to 350 degrees F (175 degrees C).

Step 4

Combine salt, Italian seasoning, pepper, garlic powder, oregano, onion powder, and basil in a bowl.

Step 5

Heat oil in a pot over medium-high heat. Add zucchini; cook and stir for 3 minutes. Add red bell pepper, garlic, and 1/2 of the spice mixture. Cook and stir for 3 minutes more. Add green beans, tomato, and remaining spice mixture. Cook and stir filling together for about 6 minutes.

Step 6

Cut each cooled spaghetti squash in half lengthwise. Remove and discard seeds. Fill each squash half with filling and return to the baking pan. Cover with aluminum foil.

Step 7

Bake in the preheated oven for 45 minutes. Remove and uncover; top squash evenly with mozzarella cheese. Return to the hot oven and bake until melted, about 5 minutes. Sprinkle chives on top before serving.