Spicy Tomato Parmesan Stuffed Spaghetti Squash
Spicy Tomato Parmesan Stuffed Spaghetti Squash features tender strands of roasted squash topped with a zesty tomato sauce infused with garlic, red pepper flakes, and Italian herbs, all crowned with melted parmesan cheese for a satisfying vegetarian meal that’s both comforting and nutritious.
Ingredients
- 2 medium spaghetti squash about 3 pounds each
- 3 tablespoons olive oil divided
- 1 medium onion finely diced
- 4 garlic cloves minced
- 1 teaspoon red pepper flakes adjust to taste for heat level
- 1 can 28 oz crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil or 2 tablespoons fresh, chopped
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup freshly grated parmesan cheese divided
- ¼ cup fresh parsley chopped (for garnish)
Instructions
- Prepare the squash: Preheat your oven to 400°F (200°C). Carefully cut each spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and season with salt and pepper.
- Roast the squash: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Bake for 35-45 minutes, or until the flesh is tender and can be easily scraped with a fork.
- Prepare the sauce: While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent.
- Add aromatics: Stir in the minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant, being careful not to burn the garlic.
- Develop the sauce: Add crushed tomatoes, tomato paste, dried oregano, basil, salt, and pepper to the skillet. Bring to a simmer, then reduce heat to medium-low and cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
- Fluff the squash: When the squash is done, flip them over (careful—they’re hot!) and use a fork to gently scrape the insides, creating spaghetti-like strands. Leave the strands in the squash shells, forming a bowl.
- Assemble the dish: Spoon the spicy tomato sauce evenly over each squash half, then sprinkle with ¾ cup of the parmesan cheese, dividing it equally among the four halves.
- Broil to finish: Switch your oven to broil. Place the filled squash halves under the broiler for 2-3 minutes, just until the cheese melts and begins to bubble and brown slightly.
- Garnish and serve: Remove from the oven, sprinkle with remaining parmesan cheese and fresh parsley. Serve immediately while hot.
Notes
- To make this dish ahead, roast the squash and prepare the sauce up to 2 days in advance. Store separately in the refrigerator, then reheat the sauce, assemble, and broil when ready to serve.
- For a meatier version, brown 1/2 pound of Italian sausage or ground turkey with the onions before adding the garlic.
- The squash can be difficult to cut when raw – microwave it for 5 minutes first to soften the exterior slightly.
- Don’t throw away those seeds! Clean them, toss with olive oil and salt, and roast alongside the squash for a crispy snack.
- Make sure to scrape the squash strands gently to maintain their integrity and prevent them from becoming mushy.