Stuffed Spaghetti Squash
Description
Spaghetti squash stuffed with a hearty tomato, bell pepper, and feta cheese filling flavored with garlic and basil makes a delicious vegetarian meal.
Ingredients
•
1 spaghetti squash, halved and seeded
•
2 tablespoons olive oil, divided, or more as needed
•
1 clove garlic, diced, or more to taste
•
1 large red bell pepper, chopped
•
2 medium tomatoes, chopped
•
1 teaspoon dried basil
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3/4 cup chevre or other soft goat cheese, crumbled
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salt and freshly ground black pepper to taste
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3 tablespoons dry bread crumbs, or to taste
•
3 tablespoons butter, or to taste, cut into small cubes
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Brush the inside of the spaghetti squash with 1 tablespoon olive oil and place cut-side down on a baking sheet.
3
Bake in the preheated oven on the middle rack until squash is easily pierced with a fork, about 25 minutes.
4
Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add bell pepper. Cook and stir until softened, about 3 minutes. Stir in tomatoes and basil, cover, and cook, stirring occasionally, until soft, about 10 minutes.
5
Remove spaghetti squash from oven, cool slightly, and shred the cooked squash into spaghetti-like strands. Place strands in a bowl. Add bell pepper mixture, crumbled cheese, salt, and black pepper and mix until well combined. Spoon mixture back into the squash halves. Sprinkle with bread crumbs and butter cubes.
6
Bake in the preheated oven until filling is bubbly and bread crumbs are browned, about 15 minutes.