Mozzarella Stuffed Spaghetti Squash is a thing of beauty. Hear me out. I spent years only eating spaghetti squash as a way to circumvent my pasta cravings without feeling guilt. Now that I practice food freedom and ditched every rule and restriction I’ve ever had, I don’t find myself reaching for spaghetti squash often.
Before this recipe, I’ve never once enjoyed a meal with spaghetti squash without thinking “I wish this were pasta” or “this would be better if it was made with actual noodles.” Now, I created this recipe because while I used to eat spaghetti squash as a low calorie option for my intense cravings, I now reach for it as a delicious way to enjoy some veggies. This spaghetti squash recipe is so delicious that it didn’t even occur to me that I could be enjoying a similar meal made from regular old noodles. Not once.
Now, I know these are big statements, but one of the biggest downfalls of spaghetti squash is that it’s a wet, sloppy mess. This dish is made from scratch all the way down to a red sauce that’s better equipped for the sloppy nature of spaghetti squash. Not to mention, each bite is filled with melty, fresh mozzarella too!
So what are you waiting for? Let’s get cooking!
Ingredients
4 tbsp olive oil
2 medium spaghetti squash
1 lb ground chicken
1 small shallot
2 cloves garlic
2 cup mini san marzano tomatoes, or grape tomatoes
½ tsp red pepper flakes
¼ cup white wine
1 cup shredded mozzarella or 4 oz fresh mozzarella, sliced
1 tsp salt
Directions:
- Place oven rack in the center of the oven. Preheat oven to 400F.
- Prepare squash by slicing in half and spooning out the seeds and guts. Lightly drizzle squash with two tablespoons of olive oil and bake, skin side down for 40 minutes, or until tender.
- While spaghetti squash is cooking, preheat a skillet with remaining olive oil to medium heat. Dice shallot and mince garlic.
- Add garlic and shallots to the pan and cook until aromatic and translucent, about 2-3 minutes. Add ground chicken. Break up and brown completely, about 6-7 minutes.
- Once chicken is thoroughly browned, allow some of the excess juices to cook off before adding tomatoes, red pepper flakes, white wine, and salt. Bring to a boil, reduce to a steady simmer.
- Allow to simmer and cook, stirring occasionally to burst the tomatoes and create a cohesive mixture, until spaghetti squash is done.
- Remove spaghetti squash from the oven and turn the oven to broil.
- Using a fork, begin to pull the squash from the sides just slightly. Fill the squash with ground chicken and sauce mixture. Top with mozzarella and broil on high for 2-3 minutes. Keep and eye on the squash and remove once mozzarella has melted and begins to bubble slightly. Enjoy your mozzarella stuffed spaghetti squash straight from the spaghetti squash bowl!
This Mozzarella Stuffed Spaghetti Squash features a protein-packed red sauce made with fresh tomatoes and ground chicken and stringy mozzarella cheese in each veggie-filled bite!
- 4 tbsp olive oil
- 2 medium spaghetti squash
- 1 lb ground chicken
- 1 small shallot
- 2 cloves garlic
- 2 cup mini san marzano tomatoes or grape tomatoes
- ½ tsp red pepper flakes
- ¼ cup white wine
- 1 cup shredded mozzarella or 4 oz fresh mozzarella sliced
- 1 tsp salt
-
Place oven rack in the center of the oven. Preheat oven to 400F.
-
Prepare squash by slicing in half and spooning out the seeds and guts. Lightly drizzle squash with two tablespoons of olive oil and bake, skin side down for 40 minutes, or until tender.
-
While spaghetti squash is cooking, preheat a skillet with remaining olive oil to medium heat. Dice shallot and mince garlic.
-
Add garlic and shallots to the pan and cook until aromatic and translucent, about 2-3 minutes. Add ground chicken. Break up and brown completely, about 6-7 minutes.
-
Once chicken is thoroughly browned, allow some of the excess juices to cook off before adding tomatoes, red pepper flakes, white wine, and salt. Bring to a boil, reduce to a steady simmer.
-
Allow to simmer and cook, stirring occasionally to burst the tomatoes and create a cohesive mixture, until spaghetti squash is done.
-
Remove spaghetti squash from the oven and turn the oven to broil.
-
Using a fork, begin to pull the squash from the sides just slightly. Fill the squash with ground chicken and sauce mixture. Top with mozzarella and broil on high for 2-3 minutes. Keep and eye on the squash and remove once mozzarella has melted and begins to bubble slightly. Enjoy your mozzarella stuffed spaghetti squash straight from the spaghetti squash bowl!
