This stuffed spaghetti squash is a simple, satisfying dish that’s ready in less than an hour. It’s packed with veggies, fresh herbs, flavorful seasonings, and mozzarella cheese for the ultimate meat-free comfort food. It makes a perfect side dish for any holiday feast or an easy main dish for any day of the week!
📖 Recipe
Ingredients
- 1 spaghetti squash, medium, cooked and shredded into strands
- 1 onion, small, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper , diced
- 1 zucchini, small, diced
- 3 tomatoes, medium, seeds removed, diced
- ½ cup cooked quinoa, substitute rice
- 1 teaspoon Italian seasoning
- ½ teaspoon salt, adjust to taste
- ½ teaspoon black pepper, adjust to taste
- 1 cup shredded mozzarella cheese
- 1 tablespoon fresh basil leaves, for garnish (optional)
Instructions
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Preheat the oven to 375°F (190°C).
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Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until it becomes translucent. Stir in the minced garlic and cook for another 30 seconds.
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Add the diced tomatoes, red bell pepper and zucchini to the skillet. Cook for 5-7 minutes, or until the vegetables start to soften.
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Mix in the cooked quinoa (or rice), dried Italian seasoning, salt, and black pepper to the skillet. Stir well and cook for an additional 2-3 minutes.
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Divide the vegetable and quinoa mixture evenly between the two spaghetti squash halves, pressing down gently to pack the filling.
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Sprinkle shredded mozzarella cheese evenly over the stuffed squash halves.
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Place the stuffed squash in the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
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Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired. Serve and enjoy!
