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3-Cheese Spaghetti Squash
3-Cheese Spaghetti Squash
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
95 minutes
"Cheesy 3-cheese stuffed spaghetti squash baked to perfection in a flavorful tomato sauce."
Ingredients:
  • 2 spaghetti squash
  • 1 tablespoon salted butter
  • 1 red bell pepper, sliced
  • 2 teaspoons minced garlic
  • 4 tomatoes, diced
  • 1 (6 ounce) can tomato paste
  • 1 (6 ounce) can sliced mushrooms, drained
  • 0.5 cup grated Cheddar cheese
  • 0.5 cup grated mozzarella cheese
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons chopped fresh basil
  • 1 pinch salt and ground black pepper to taste
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C).
  • Cut the spaghetti squash in half lengthwise, discard the stems. Pour a bit of water into a baking pan, then place the squash halves flesh side down in the pan.
  • 1. Bake the squash in the preheated oven until the flesh is soft, approximately 45 minutes. Remove from the oven and allow it to cool for about 10 minutes until it's safe to handle. Keep the oven on, but adjust the temperature to 350°F (175°C).
  • Heat butter in a large pan over medium-high heat. Saute red bell pepper and garlic until soft, about 5 minutes. Add tomatoes, tomato paste, mushrooms, Cheddar cheese, mozzarella cheese, Parmesan cheese, balsamic, basil, salt, and pepper. Bring to a boil, then cover, reduce heat, and simmer for 20 minutes, stirring occasionally.
  • Remove the seeds from the squash and gently scrape the flesh with a fork, keeping it in the shell. Fill each squash half with the sauce.
  • Bake until golden and bubbly in the preheated oven for approximately 10 minutes.

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