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Cheesy Stuffed Spaghetti Squash
Cheesy Stuffed Spaghetti Squash
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Delicious stuffed spaghetti squash with tomatoes, bell pepper, and goat cheese - perfect for a vegetarian dinner for two.
Ingredients:
  • 1 spaghetti squash, halved and seeded
  • 2 tablespoons olive oil, divided, or more as needed
  • 1 clove garlic, diced, or more to taste
  • 1 large red bell pepper, chopped
  • 2 medium tomatoes, chopped
  • 1 teaspoon dried basil
  • 0.75 cup chevre or other soft goat cheese, crumbled
  • salt and freshly ground black pepper to taste
  • 3 tablespoons dry bread crumbs, or to taste
  • 3 tablespoons butter, or to taste, cut into small cubes
Instructions:
  • Preheat the oven to a toasty 400°F (200°C).
  • Coat the interior of the spaghetti squash with a generous drizzle of olive oil and set it cut-side down on a baking sheet.
  • Roast the squash in the preheated oven until fork-tender, about 25 minutes.
  • In a skillet over medium-low heat, sauté garlic in 1 tablespoon olive oil until fragrant, about 1 minute. Add bell pepper and cook until softened, about 3 minutes. Stir in tomatoes and basil, cover, and gently simmer for about 10 minutes, stirring occasionally, until soft.
  • Once the spaghetti squash is tender, shred it into strands and combine with bell pepper mixture, goat cheese, salt, and black pepper. Fill the squash halves with the mixture, top with breadcrumbs and butter cubes before serving.
  • Bake until the filling is bubbly and the bread crumbs are golden brown, approximately 15 minutes in the preheated oven.

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