Are you looking for a healthy and delicious dinner that's surprisingly easy to make? Look no further! This stuffed spaghetti squash recipe is a fantastic option for a quick weeknight meal or a satisfying weekend dinner. It's packed with flavor, naturally low in carbs, and brimming with nutrients. Say goodbye to boring dinners and hello to a vibrant, flavorful, and healthy dish that the whole family will love. This easy recipe is perfect for beginner cooks and experienced chefs alike!
Ingredients:
- 1 medium spaghetti squash (about 2-3 pounds)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound ground turkey or chicken (or vegetarian substitute like lentils)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup chopped mushrooms
- 1/2 cup chopped bell pepper (any color)
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
Step 1: Prepare the Spaghetti Squash
Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and stringy pulp. Drizzle the cut sides with olive oil and place them cut-side down on a baking sheet. Bake for 40-50 minutes, or until tender when pierced with a fork.
Step 2: Prepare the Filling
While the squash is baking, prepare the filling. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
Step 3: Cook the Filling
Add the ground turkey (or your chosen protein), and cook, breaking it up with a spoon, until browned. Drain off any excess fat. Stir in the diced tomatoes, mushrooms, bell pepper, Parmesan cheese, basil, oregano, salt, and pepper. Simmer for 10-15 minutes, or until the sauce has thickened slightly. This is a great time to taste and adjust seasoning as needed – more herbs, salt, or pepper can easily elevate the flavor profile.
Step 4: Stuff the Squash
Once the spaghetti squash is cooked, carefully remove it from the oven. Let it cool slightly before using a fork to scrape the flesh into strands, leaving it mostly in the squash halves. Spoon the meat filling over the spaghetti squash strands.
Step 5: Bake and Serve
Return the stuffed squash halves to the baking sheet and bake for another 15-20 minutes, or until heated through and the filling is bubbly. Garnish with extra basil before serving.
Cooking Tips:
- For easier cleanup, line your baking sheet with parchment paper.
- If you prefer a spicier dish, add a pinch of red pepper flakes to the filling.
- You can substitute other vegetables for the mushrooms and bell peppers, such as zucchini, spinach, or carrots.
- Leftovers can be stored in the refrigerator for up to 3 days.
Variations:
- Vegetarian/Vegan: Replace the ground turkey with lentils, black beans, or another vegetarian protein source. Use nutritional yeast for a cheesy flavor.
- Spicy Stuffed Squash: Add a pinch of cayenne pepper or some chopped jalapeños to the filling for a kick.
- Mediterranean Stuffed Squash: Add crumbled feta cheese, sun-dried tomatoes, and Kalamata olives to the filling.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 25-30g Carbohydrates: 30-40g Fat: 15-20g
This healthy and delicious stuffed spaghetti squash recipe is a perfect example of how easy and satisfying homemade cooking can be. Enjoy this flavorful and nutritious meal as a quick dinner idea or a special occasion dish! It's a versatile recipe easily adaptable to your preferences and dietary needs, making it a staple in your healthy meal repertoire. Happy cooking!