I had spaghetti squash for the first time a few years ago, and as a life-long loather of squash, I was stunned at how good it was. Ever since then, I’ve been playing with this flexible recipe (as well as other squashy delights!), and am now a marrow enthusiast! I particularly love this version of this recipe on busy days like today because it’s just so damn easy and doesn’t take a plethora of ingredients, but it’s still elegant and impressive enough to serve to guests. Just chop everything up, throw it in the oven, and come back in an hour for lunch.
This is an especially great recipe for those of us who live alone and like to cook on the weekends for the entire week. Depending on the size of the squash (and how crookedly I cut it at the beginning) I can get 4-6 servings from just one spaghetti squash.
Stuffed Spaghetti Squash:
- Knife, cutting board, large sheet pan (lined with a Silpat, optional for easier clean-up), medium-sized bowl, spoon, aluminum foil, oven
- 2 red bell peppers, finely diced (~1/4″ dice)
- 1 pint grape tomatoes, quartered
- 2 white onions, diced
- 6 cloves garlic, chopped
- 10-15 sprigs fresh parsley, chopped
- 6 crimini mushrooms, thinly sliced
- 1 medium spaghetti squash
- Kosher salt and ground black pepper
- Preheat the oven to 350 F.
- Cut off the ends of the squash. Stand the squash up on a flat end, and carefully slice it in half long-ways to make two oblong squash bowls. Use a spoon to scoop out the seeds and any lose flesh on the inside.
- Place the squash boats on a baking sheet. Drizzle the in-sides generously with evoo. Sprinkle on 2-3 healthy pinches of salt and hits of ground black pepper. Rub the oil, salt, and pepper all over the in- and outsides of the squash, making sure it is evenly coated. When you’re seasoning at this point, remember that spaghetti squash is on the sweet side like most marrows. This is the point where you have to decide if you want to enhance that sweetness (just a touch of salt) or try to mask it (salt away, baby!).
- Place the squash halves cut-side down on the baking sheet, and bake for 45 mins. Meanwhile, chop the rest of your veggies. Put all the veggies except the sliced mushrooms in a medium bowl (the mushrooms will turn to mush once the tomatoes and peppers start to sweat). Drizzle with a little evoo, and sprinkle on a some salt and pepper to taste. Mix with a spoon, and stir in the chopped parsley. Set aside, and let sit until squash is done par-cooking. When the squash only have 1-2 mins left in the oven, add the mushrooms in with the other veggies.
- Carefully flip over the squash – watch out that steam is hot!! Fill the squash bowls with the chopped veg. There will seem to be too much, but it’s supposed to be mounding out of the squash bowls (otherwise there would be way too much squash with not enough stuffing at the end). Give the stuffing a press to make sure it’s in there good and to make room for any last bits of veg.
- Cover with an aluminum foil tent, and bake an additional 45 mins, or until the veggie stuffing has softened and the squash is thoroughly cooked through. Carefully remove the aluminum foil tent, and carve the stuffed squash into desired serving size.
- Serve squash wedges/quarters whole. To eat, scrape out the inside of the squash, and it will make long spaghetti-like strands. Mix with the stuffing like it’s spaghetti and red sauce.