Mediterranean-Style Stuffed Spaghetti Squash

Cook up a delicious Mediterranean-inspired meal you can eat right in the squash – no extra dishes necessary!

This is exactly the recipe you need for a relaxing night in! Filled with rich flavors and crunchy textures, this recipe is simple to make and has many added health benefits to keep you feeling satisfied.

Spaghetti squash is a little different from other squashes. It’s sweet, crunchy, and juicy, and has a fairly neutral taste that makes it easy to incorporate into any recipe. When cooked, its inside flesh breaks up into thin, spaghetti-like filaments (hence its name) and can replace pasta by being mixed with all kinds of sauces.

Raw spaghetti squash can make excellent casseroles and veggie noodles – providing ample amounts of potassium, folate, and beta carotenes to help lower blood pressure.

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To get started, cut the spaghetti squash in half using a sharp chef’s knife. Tip: If you have trouble slicing it, pre-cook the spaghetti squash in simmering water for five minutes to soften the skin.

When the squash is halved, remove the seeds with a spoon and set the halves, flesh-side down, onto a baking sheet. Bake for 40-45 minutes, or until the flesh is nice and tender. When roasting is complete, let it cool a few minutes before removing the flesh with a fork. Keep the skin intact and reserve for later.

Tip: If you’re in a hurry,spaghetti squash can also be cooked inside an Instant Pot!

While your spaghetti squash is baking in the oven, begin sautéing the onions in a large skillet until caramelized. Next, add the garlic, zucchini, pepper, mushrooms, artichoke and Italian herbs. Continue sautéing the rest of the ingredients and serve inside the reserved squash skin with fresh parsley.

Total time:1 HR

30 MINSCook Time:1 hr 10 mins Prep Time:20 mins Serves:2

Mediterranean-Style Stuffed Spaghetti Squash

Recipe by:Sophie Viau

Cook up a delicious Mediterranean-inspired meal you can eat right in the squash - no extra dishes necessary.

Tools

Baking sheet
Large skillet
Chef’s knife

Ingredients

1 spaghetti squash
1 T olive oil
1 onion, chopped
1 garlic clove, minced
1 T Italian spices
1 cup mushrooms, sliced
1 zucchini, cubed
1 red pepper, cubed
2 cups tomatoes, diced
13 oz. jar of artichoke hearts, drained and sliced
½ cup black olives, sliced
¼ cup fresh parsley
Salt and pepper, to taste

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Slice the squash in half and remove the seeds from the center of the squash. Place both halves onto the baking sheet, flesh-side down. Bake for 45 minutes or until meat is tender. Let it cool before removing the flesh with a fork, keeping the skin intact.
In a large skillet over medium heat, add olive oil and sauté onion until translucent.
Add garlic, zucchini, pepper, mushrooms, artichoke and Italian herbs. Continue cooking for five minutes.
Next, add the squash flesh, black olives, and tomatoes. Cook for another five minutes, then season with salt and pepper.
Serve in reserved squash skin and garnish with fresh parsley.

Looking for Paleo ingredients? Here’s what we recommend:

Extra virgin olive oil (Sky Organics)

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TAGS dinner recipes egg free nut free oven pasta recipes shellfish free stovetop vegetable recipes vegetarian