Italian Stuffed Spaghetti Squash
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Cook time: 
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Serves: 2-4
 
Ingredients
  • 1 small spaghetti squash
  • 1 tsp olive oil
  • 1 medium shallot, chopped
  • 1 clove garlic, chopped
  • 3 C spinach, stemmed and chopped
  • 16 oz can fire roasted diced tomatoes
  • 6oz tomato sauce (or marinara sauce)
  • ⅓ C fresh basil, chopped
  • kosher salt and cracked pepper to taste
  • 1 C fontina cheese, shredded
  • 1 Tbsp panko breadcrumbs
Instructions
  1. Preheat oven to 425 degrees.
  2. Cut spaghetti squash in half lengthwise. Use a spoon to remove seeds from each half. Rinse squash to slightly wet the fleshy side and sprinkle with kosher salt. Microwave skin side up for 6-8 minutes until the flesh is easily removed from the skin with a fork. Use a fork to scrape the squash away from the skin, it will fall off and look like angel hair pasta. Make sure not to puncture the outer skin.
  3. Set hallowed out skins aside.
  4. Heat oil in a large skillet over medium-high heat. Add onion and saute for 5 mins. Add garlic and spinach, cook for 1-2 minutes. Add fire roasted tomatoes, tomato sauce and basil and stir to combine. Bring to a simmer and season with S&P to taste.
  5. Fill skins with spaghetti squash filling. Top with fontina cheese and panko.
  6. Place on a rimmed baking sheet and bake for 15-20 minutes until bubbly and golden brown.
  7. Remove from oven and enjoy immediately.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/italian-stuffed-spaghetti-squash/