Stuffed spaghetti squash

Dishes optional! Grab a fork and dig in!

'Tis the season for squash. I see squash everywhere I look. I have even been receiving squash-related recipes in my email inbox almost daily. As I stood in checkout lane number three at the grocery store last weekend (Elijah never lets me forget which lane we visit), I spotted a magazine with, gasp!, a squash on the cover! And ooooohhh, did it look delicious! I am not one to typically purchase magazines, but I swiped this one up and prepared the squash recipe a few days later. It turned out to be as delicious as it looked. I sat on the floor of our living room and ate it all by myself! Both halves!

So, if you are a squash lover like I am, give this recipe a try and check out my Butternut Squash Soup while you are at. It is comfort food, at it's finest! Fall in a bowl!

Purchase a spaghetti squash at the grocery store. If you don't know what a spaghetti squash looks like, it is long and yellow like the one in the photo below.

There are a couple different ways to cook spaghetti squash:

1. Cut squash in half lengthwise, remove seeds and bake for 45 minutes in preheated 350-degree (F) oven.

2. Poke holes into squash with a fork and microwave on high for ten minutes. Let cool for five minutes. Cut squash in half lengthwise and remove seeds with a spoon.

I am usually in a hurry, scurrying around with with two little ones at my ankles. Or, one at my ankles and one strapped to my chest. Anyhow, the faster, the better in my world, so I opt for microwaving.

While my beautiful yellow squash is being cooked in the microwave, I prepare a filling to go inside of it.

Mix together in a small bowl:

3/4 cup shredded mozzarella cheese

2 small chopped tomatoes

2 Tablespoons fresh basil, broken into pieces

3 Tablespoons parmesan cheese

When the spaghetti squash is finished cooking and cooling, scrape the insides with a fork to create strands.

Fill the insides of both squash halves with the prepared filling.

I used the squash "boat" as my bowl and dug in with a fork. I suppose a more refined individual might scoop everything out and put it on a plate? Whichever manner you choose to consume this tasty squash, enjoy!

Click here for a printable recipe!

Stuffed Spaghetti Squash

Dishes optional! Grab a fork and dig in!

Contributed by Megan Porta from

Published Oct 24, 2010

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Serves: 2-4

Total time: 15 min



  • 1 large spaghetti squash
  • ¾ cup shredded mozzarella cheese
  • 2 small tomatoes, chopped
  • 2 Tbsp. fresh basil, broken into pieces
  • 3 Tbsp. grated parmesan cheese
  1. Poke holes in squash with a fork and microwave on high for 10 minutes.
  2. Mix together in small bowl the mozzarella cheese, tomatoes, basil and parmesan cheese.
  3. Remove squash from microwave and let cool for 5 minutes. Cut in half lengthwise and remove seeds. Use fork to scrape the insides of the squash to create strands.
  4. Divide the prepared filling in half and scoop into open squash halves.