While there are numerous ways to enjoy spaghetti squash, I favor stuffed. You are only limited by your imagination when it comes to stuffing. Beef, turkey, chicken along with rice and a nice smoky cheese like Gruyere or even mozzarella and Parmesan work really well.
It’s called spaghetti squash for a reason. Just steam, microwave or bake the squash in its shell and scrape out the flesh with a fork or spoon. No need for a spiralizer as it separates its own flesh in slender pasta-like strands. It makes for a remarkable stand-in for pasta dishes and with such a mild flavor you can chose from any number of sauces to give it a flavor boost.
This stuffed squash is the full meal deal. Along with veggies, you have chicken, sausage and cheese. Super good!
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- 2 Tbsp olive oil
- 220 gm Asiago & red pepper sausage
- 1/2 small red onion, chopped
- 1 cup grape tomatoes, halved OR 1 lg Roma tomato
- 1 medium zucchini, cut in half moons
- 2 cloves garlic, minced
- 1 tsp lemon zest
- salt & pepper to taste
- 1/2 tsp Italian seasoning
- 2 1/2 cups cooked chicken, shredded
- 200 gm mozzarella, shredded
- 30 gm Parmesan, grated
Ingredients
Squash
Filling & Topping
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- Preheat oven to 400 F. Drizzle cut sides of spaghetti squash with oil & season with salt & pepper. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30-35 minutes. Allow to cool slightly. Using a fork, break up squash strands. Set aside.
- In a large skillet, scramble-fry sausage in olive oil; drain on paper towels. Add another Tbsp oil to skillet; saute onion & pepper about 3-4 minutes then add tomatoes, zucchini, garlic & lemon zest. Season with salt, pepper & Italian seasoning & cook 3-4 minutes more. Gently stir in squash, cooked chicken & sausage & remove from heat.
- Divide mixture between spaghetti squash halves (or quarters). Top each spaghetti squash portion with mozzarella cheese & return to oven to melt for 5 minutes. Garnish with Parmesan & serve.
