Recipe: Cheesy Spaghetti Squash Served In Its Shell

by Texas Homesteader ~ 

Are you wondering what to do with that garden-fresh spaghetti squash? Make it into cheesy lasagna-style spaghetti squash.

RancherMan will happily eat his vegetables… if I serve it cheesy lasagna style! 

Fresh Spaghetti Squash Harvested From The Garden

Recently I harvested spaghetti squash from the garden. I decided to make a cheesy veggie lasagna style of spaghetti squash served in its own shell!

I am apparently genetically unable to actually follow a recipe. So I’ll include the recipe below that I use as a guide. 

But I use whatever’s being harvested in the garden when I make this dish. It’s a great way to use up those fresh garden vegetables. Sometimes I even dice up yellow summer squash & include it in the mix. 

Wait, Squash *IN* the SQUASH?? Why that’s CRAZY talk!

How To Cook Spaghetti Squash In A Microwave

It’s easiest to cook spaghetti squash in the microwave.  

• • • Cut spaghetti squash longways in half, scooping out seeds

    • Place squash cut-side-down in a shallow heat-resistant glass dish

    • Add 2 tablespoons of water

    • Cover and microwave on high power for 10 minutes

    • Allow to cool slightly and scrape the squash flesh with fork to make spaghetti-like strands.

While the squash was cooking in the microwave I started preparing the filling.

Cooking Fresh Vegetables For Spaghetti Squash Filling

I chopped some onion and bell pepper & minced a clove of garlic. It was all sautéed on  my cast-iron griddle with just a touch of Bacon Grease. 

After sautéing the veggies I added a chopped tomato and some freshly-harvested and minced oregano. Then I cooked it until the veggies were tender & the liquid from the tomato was gone.

Putting It All Together

Into a bowl I added the cooked squash strands, some pasta sauce & the sautéed veggies along with about a cup of shredded cheese and mixed it in until it was thoroughly mixed.

Cook’s Note: You’re wanting just enough to pasta sauce to coat the spaghetti squash strands. It will vary depending upon how saucy you like it and how big your spaghetti squash is. I use about a cup.

The mixture was placed back into the hollowed-out squash shells and topped with enough shredded cheese to lightly-cover the top.

I like mozzarella cheese but RancherMan prefers cheddar. So use whatever cheese you like! 

The filled squash shells were placed back into a microwave-safe dish and  heated on high in the microwave for 1 minute. Just long enough to melt the cheese. VOILA!

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Spaghetti Squash Serving Options:

There are of course lots of variations for this recipe. But then again I’m sure you expected that since I never have a one-size-fits-all meal.

Add crumbled cooked ground meat to this recipe for a little meatier fare

To cooked spaghetti squash strands add pasta sauce & cooked miniature meatballs 

For a simpler dish coat spaghetti squash strands with butter & sprinkle minced oregano

Stir in pesto & add cooked chicken & chopped tomatoes 

Mix in alfredo sauce & top with chopped tomatoes & mozzarella

But tonight I just cooked the veggie/cheese version so I could use items in the fridge needing to be used. RancherMan and I both devoured it – absolutely delicious!

In case you’re the “follow the recipe” type, here’s the recipe I based tonight’s meal on. 

I originally got a base recipe from allrecipes.com. But I’ve amended it over the years to make it into a recipe that fits us best. You feel free to do the same, ya hear??

Did you make this Lasagna-Style Spaghetti Squash? Please rate the recipe in your comment below!

www.TexasHomesteader.com

Spaghetti Squash Cooked In Its Shell

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This easy cheesy garden spaghetti squash recipe is simple to make and fun to eat. It's cooked in its own shell! We like to make it lasagna flavored but there are lots of easy ways to customize it for your family's tastes. #TexasHomesteader

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Prep Time 10 minutes mins

Cook Time 11 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: American

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Ingredients

• 1 spaghetti squash halved lengthwise and seeded
• 1 large onion, chopped
• 1 clove garlic minced
• 1 fresh tomato, chopped
• 1 cup pasta sauce
• 1 tablespoon dried Italian seasoning
• salt & black pepper to taste
• 1½ cup shredded mozzarella or cheddar cheese, divided

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Equipment

• microwavable dish
• 10" skillet or griddle

Method

 

Directions

1. Cut squash in half lengthwise, remove seeds and place squash halves cut side down in a microwavable dish with a few tablespoons of water. Heat on high for 8-10 minutes.
2. Meanwhile in a skillet over medium heat add about 2 tablespoons olive oil & sauté onion and garlic until golden brown. Stir in chopped tomato, Italian seasoning and salt & pepper. Cook for about 10 minutes, or until the liquid from the tomato cooks out. Stir in pasta sauce. Heat until warm.
3. Remove squash strands from cooked squash by scraping with a fork, reserving the shells. Place squash strands in a large bowl.
4. Stir in 1 cup shredded mozzarella or cheddar cheese and mix until blended. Add the veggie/tomato sauce from the skillet and mix again until thoroughly mixed.
5. Spoon the mixture back into the empty hollowed spaghetti squash shells and top with remaining half cup of cheese.
6. Place filled squash shells in a microwave safe dish and microwave on high for 1 minute, or until cheese melts. Enjoy!

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