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Stuffed Spaghetti Squash
Roasted spaghetti squash stuffed with a deliciously savoury mince filling and topped with a generous layer of cheese. Let’s get cooking…
If you’re craving a comforting meal, then you’ve come to the right place. And, if you love spaghetti bolognese, then you’ve hit bingo!
This is one of my favourite merges of dishes, you get spaghetti-like strands from the squash, a rich bolognese topping, and all the cheese can you dream off!
I like to make this dish when it’s raining outside, and I’m wrapped in multiple blankets. And let me tell you, the taste of this dish is utterly delicious and comforting!
Recipe Ingredients
Below are the ingredients I used to make this dish:
- Spaghetti Squash: I used medium-sized squashes. I glazed them with oil and seasoned them with salt, garlic granules and black pepper.
- Finely Chopped Tomatoes: You can use passata or pasta sauce instead. I also add a bit of water to thin out the sauce.
- Beef Mince: I used 12.5% fat beef mince.
- Filling Seasonings: I added beef stock, thyme leaves, soy sauce and chilli oil.
- Filling Vegetables: Garlic, an onion and diced mushrooms are the veggies in this dish.
- Cheese: I used shaved parmesan cheese, feel free to use what you want.
How To Make Stuffed Spaghetti Squash
Here’s a summary of how I make this recipe. You can get the full recipe instructions on the recipe card below:
I start by cutting the squash in half, scooping out all the seeds, drizzling oil and seasoning with salt, garlic granules and black pepper before roasting them in the oven.
To make the filling, I fry off onions and garlic in a pan before adding mushrooms and thyme leaves. Once the mushrooms have softened, I add beef mince and brown that off.
Once browned, I pour in the tomato sauce, water, beef stock cube, soy sauce and chilli oil. Then I leave the mixture to simmer for 5 minutes.
Once the squash halves are roasted, I scrape the filling with a fork to create spaghetti strings, spoon on the beef filling and top with cheese.
My Top Tips
Sometimes I like to roast the squash halves cut side down because it has contact with the hot baking tray which creates caramelisation.
Keep the seeds! I either grow them next year or sprinkle salt and pepper on them and roast them in the oven. It’s a win win!! You can also sprinkle the roasted seeds over the squashes before serving, I find it adds a nice nutty flavour.
I like to add extra flavour to the sauce. My go-to ingredients are Aromat, Chinese 5 spice, ground pimento and smoked paprika.
If you roast the squashes cut-side down, then you’ll avoid a pool of liquid sitting in the middle. However, I just prick the squashes with a fork to let the moisture soak back in.
How To Serve
I find this meal to be quite filling on its own, so I usually just serve it as it is. However, you can never go wrong with a side of sesame prawn toast or oven-baked chips.
You can scrape the filling out and dish it onto a plate. I like to keep everything inside the squashes – less washing up to do haha.
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