Stuffed Spaghetti Squash

Spaghetti squash stuffed with a hearty tomato, bell pepper, and feta cheese filling flavored with garlic and basil makes a delicious vegetarian meal.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 662 Calories

Ingredients

• 1 teaspoon dried basil
• salt and freshly ground black pepper to taste
• 1 large red bell pepper, chopped
• 1 spaghetti squash, halved and seeded
• 2 medium tomatoes, chopped
• 2 tablespoons olive oil, divided, or more as needed
• 1 clove garlic, diced, or more to taste
• 3 tablespoons dry bread crumbs, or to taste
• 3 tablespoons butter, or to taste, cut into small cubes
• 0.75 cup chevre or other soft goat cheese, crumbled

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Brush the inside of the spaghetti squash with 1 tablespoon olive oil and place cut-side down on a baking sheet.

Step 3

Bake in the preheated oven on the middle rack until squash is easily pierced with a fork, about 25 minutes.

Step 4

Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add bell pepper. Cook and stir until softened, about 3 minutes. Stir in tomatoes and basil, cover, and cook, stirring occasionally, until soft, about 10 minutes.

Step 5

Bake in the preheated oven until filling is bubbly and bread crumbs are browned, about 15 minutes.

Step 6

Remove spaghetti squash from oven, cool slightly, and shred the cooked squash into spaghetti-like strands. Place strands in a bowl. Add bell pepper mixture, crumbled cheese, salt, and black pepper and mix until well combined. Spoon mixture back into the squash halves. Sprinkle with bread crumbs and butter cubes.