3-Cheese Spaghetti Squash

Name: 3-Cheese Spaghetti Squash
Prep time: 30 min
Cook time: 55 min
Total time: 95 min
Yield: ['4', '4 servings']
Ingredients: 2 spaghetti squash; 1 tablespoon salted butter; 1 red bell pepper, sliced; 2 teaspoons minced garlic; 4 tomatoes, diced; 1 (6 ounce) can tomato paste; 1 (6 ounce) can sliced mushrooms, drained; 0.5 cup grated Cheddar cheese; 0.5 cup grated mozzarella cheese; 0.5 cup grated Parmesan cheese; 1 tablespoon balsamic vinegar; 2 teaspoons chopped fresh basil; 1 pinch salt and ground black pepper to taste

⏱ 95 mins 🍽 ['4', '4 servings'] 🏷 Main course

Transform spaghetti squash into a comforting baked dinner. The hollowed-out squash halves are filled with a savoury sauce made from tomatoes, mushrooms, and a trio of cheeses, then baked until golden. This dish offers a delicious, cheesy twist on the classic vegetable, creating a satisfying main course that serves four. The total preparation and cooking time is approximately 95 minutes.

Ingredients

2 spaghetti squash
1 tablespoon salted butter
1 red bell pepper, sliced
2 teaspoons minced garlic
4 tomatoes, diced
1 (6 ounce) can tomato paste
1 (6 ounce) can sliced mushrooms, drained
0.5 cup grated Cheddar cheese
0.5 cup grated mozzarella cheese
0.5 cup grated Parmesan cheese
1 tablespoon balsamic vinegar
2 teaspoons chopped fresh basil
1 pinch salt and ground black pepper to taste

Method

Preheat your oven to 400 degrees F (200 degrees C).
Slice each spaghetti squash in half horizontally and take off the stems. Pour a layer of water into a baking dish and position the squash halves inside, cut-side down.
Bake until the flesh becomes tender, roughly 45 minutes. Take the squash out and allow it to cool for about 10 minutes. Keep the oven on but lower the temperature to 350 degrees F (175 degrees C).
While the squash bakes, melt the butter in a 12-inch pan. Cook the sliced red bell pepper and garlic until softened, for approximately 5 minutes. Stir in the diced tomatoes, tomato paste, drained mushrooms, Cheddar, mozzarella, Parmesan, balsamic vinegar, basil, salt, and pepper. Bring to a boil, then cover, lower the heat, and let it simmer for 20 minutes, stirring now and then.
Once the squash is cool, scoop out the seeds. Use a fork to shred the flesh, keeping it within the shells. Spoon the prepared sauce into each squash half.
Return the filled squash to the oven and bake until the cheese is melted and bubbling and the top is golden, around 10 minutes.

Nutrition (per serving)

Calories322 kcal

Fat16 g

Sugars12 g

Protein17 g

Sodium965 mg

Recipe details

CategoryMain course

AuthorKaylen