How to make it

  • Piece squash all over with knife.
  • Micro high power 20 to 30 minutes or shell is soft.
  • Carefully cut in half.
  • Scoop out seeds.
  • Scrape strands of squash out with fork.
  • Drain in colander to rid any excess moisture..
  • Meanwhile sauté all the vegetables, garlic and ginger in some olive oil till almost tender.
  • Place squash in bowl and mix in the sautéed vegetables.
  • Stir in cheese and salt and pepper to taste.
  • Place mixture back into one of the hollowed out shells.
  • Garnish as desired with parsley and paprika before or after baking. .
  • At this point one may chill stuffed squash covered in refrigerator to bake for later .
  • When ready to bake sprinkle with more cheese or bread crumbs if desired and heat in 350 Oven until mixture is hot.
  • Note: by varying cheeses, spices etc, and adjusting quantity of added vegetables can tailor the recipe to their liking.
  • I have even added sliced sautéed spicy chicken to the recipe at times making it non vegetarian of course

Reviews & Comments 4

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  • otterpond 9 years ago
    I boldly went out and bought a spaghetti squash with absolutely no clue what to do with it or how to do it. This recipe wins!
    Servings 4
    calorie 152
    fat 31.25
    carbs 23.975
    protein 7.05
    fiber 5.8
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    " It was excellent "
    misslizzi ate it and said...
    I'm on a huge veggie kick lately, and this fits right into my veggie mood! I very much look forward to making this. if I could just figure out how to pick out a spaghetti squash!
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  • trackwidow 9 years ago
    I could eat it as is for a meal. I love my veggies and would be a vegetarian if I didn't like meat so much.
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    " It was excellent "
    momo_55grandma ate it and said...
    I love Spagetthi Squash 1000 different ways if I could thanks
    Was this review helpful? Yes Flag

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