Best Italian Pasta Salad Recipe

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The Italians know what's up when it comes to combining ingredients. Every single Italian recipe I've ever eaten has been a delicious explosion in my mouth. Which is why I need to go to Italy pronto. Ha! This Italian Pasta Salad is no exception and I love that it is hearty, versatile, zesty and totally packed with flavor.

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Stuffed Spaghetti Squash Recipe

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.

This recipe doesn’t use Spaghetti Sauce, but you could change it up with a delicious red-sauce that’s perfect to incorporate veggies into! The Instant Pot Spaghetti Sauce is the perfect recipe, quick to make but doesn’t lack in flavor and will delight your taste buds!

IF YOU LOVE SPAGHETTI SAUCE, THIS INSTANT POT SPAGHETTI SAUCE VIDEO TUTORIAL IS FOR YOU!

Enjoy the step-by-step video tutorial we have created for this recipe! Our goal is to make your time in the kitchen as easy as possible and to ensure that your version of this recipe is a success. See our full collection of cooking and baking videos on YouTube!

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!

Stuffed Spaghetti Squash

Dishes optional! Grab a fork and dig in!

Contributed by Megan Porta from pipandebby.com.

Published Oct 24, 2010

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Serves: 2-4

Total time: 15 min

StuffedSpaghettieSquash

Ingredients:

  • 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
Instructions:
  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.