This stuffed spaghetti squash is roasted to perfection in the oven. This baked vegetable recipe is healthy and easy.
I have discovered spaghetti squash boats pretty recently and they have quickly become one of my favorites. These are so comforting! It feels like I'm eating junk food when in fact it's mainly vegetables. Added bonus, even though it takes time to cook, it really doesn't require much work in the kitchen. Easy, healthy, comforting without slaving in the kitchen is the magic formula for me!
If you don't know what is a spaghetti squash and want to know everything there is to know about it, click here to read my post.
Ingredients
- spaghetti squash halved and seeds removed. Well this is the hardest part of this recipe because the spaghetti squash skin is super hard. So choose a super sharp knife to cut it. And be careful with your fingers!
- tomato sauce: you can either use homemade or store bought tomato sauce. If you choose to use store bought tomato sauce, make sure to check the ingredients before buying it. It should only contain tomato and maybe a little bit of salt, nothing else.
- mushrooms
- grated cheese of your choice according to your own tolerances. I use Ossau-Iraty (French sheep cheese) because I can’t have cow dairy.
- extra virgin olive oil
- Salt and pepper to taste
- Optional if you have guests or family members that are not vegetarian : a few pieces of raw ham (Bayonne ham, prosciutto or Serrano)
How to make this
- Place the spaghetti squash halves cut side down on a baking tray
- Bake for 40 minutes or until squash is tender. To easily check if it's cooked: prick a knife through the skin, it should be soft.
- Using a fork, scrape the flesh, to reveal the spaghetti texture
- Add a little bit of olive oil, pepper and salt
- Then add half of the tomato sauce, mushrooms, grated cheese and basil in each spaghetti squash boat. Mix well.
- Put back in the oven for 15 minutes. And voilà! Bon appétit!
- Optional (if some of your guests or family members are not vegetarian and absolutely want some kind of meat). Once the stuffed spaghetti squash is out of the oven, you can add pieces of dry-cured ham on top of one boat, right before serving.
Other healthy recipes you might like
- Zucchini noodles with pesto (gluten free, paleo)
- Cauliflower Casserole with gluten free Bechamel
- Scalloped Potatoes with gluten free Bechamel
Vegetarian stuffed spaghetti squash
A vegetable dish that feels like comfort food!
Ingredients
- 1 spaghetti squash halved and seeds removed
- 250 ml tomato sauce
- 5 mushrooms cut into pieces
- 150 g grated cheese of your choice according to your own tolerances
- 1 tablespoon extra virgin olive oil
- 4 tablespoon fresh basil
- Pinch of sea salt
- Pepper to taste
Optional (if some of your guests or family members are not vegetarian):
- a few pieces of prosciutto Bayonne ham or Serrano
Instructions
- Preheat oven to 360°F (180°C)
- Place the spaghetti squash halves cut side down on a baking tray
- Bake for 40 minutes or until squash is tender
- Using a fork, scrape the flesh, to reveal the spaghetti texture
- Add a little bit of olive oil, pepper and salt
- Add half of the tomato sauce, mushrooms, grated cheese and basil in each spaghetti squash boat. Mix well.
- Put back in the oven for 15 minutes. And voilà, you can serve! Bon appétit!
Optional (if some of your guests or family members are not vegetarian):
- Once the spaghetti squash boats are out of the oven, you can add pieces of prosciutto on top of one boat, right before serving.
Notes
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Nutrition
Calories: 278kcalCarbohydrates: 21gProtein: 13gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 39mgSodium: 603mgPotassium: 590mgFiber: 5gSugar: 10gVitamin A: 1043IUVitamin C: 10mgCalcium: 338mgIron: 2mg
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