Recipe: Cheesy Spaghetti Squash Cooked In Shell

by Texas Homesteader

Recently I was gifted a freshly-harvested spaghetti squash from a sweet friend’s garden. YIPPEE! Of course I already knew what I was going to do with it. RancherMan will happily eat his squash… if I cook it lasagna style!

GARDEN SPAGHETTI SQUASH cooked with cheese & sauteed veggies. Delicious, and a good way to use those veggies from your garden. #TexasHomesteader

I am apparently genetically unable to actually follow a recipe. LOL. So I’ll include the recipe below that I use as a guide. But truly 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.  Squash in the SQUASH??   Why that’s CRAZY talk!

Cooking My Spaghetti Squash

Anyhoo, here’s what I did today: First I cut the spaghetti squash in half  longways and scooped out the seeds.  I placed the squash cut-side-down in a pie pan and added about 2 tablespoons of water, covered it and placed it in the microwave on high for 10 minutes.

When the squash was cooked I allowed it to cool slightly then took a fork and scraped the squash into spaghetti-like strands.  Then I mixed in about 1/2 cup of shredded cheese and mixed it in until the cheese melted.

GARDEN SPAGHETTI SQUASH cooked with cheese & sauteed veggies. Delicious, and a good way to use those veggies from your garden. #TexasHomesteaderCooking The Other Veggies

Meanwhile I started preparing the veggies for the filling.  I minced a clove of garlic & chopped some onion and bell pepper that I had in the fridge needing to  be used. It was all sauteed on  my cast-iron griddle with just a touch of Bacon Grease.

GARDEN SPAGHETTI SQUASH cooked with cheese & sauteed veggies. Delicious, and a good way to use those veggies from your garden. #TexasHomesteaderAfter sauteing the veggies I added a chopped tomato and some freshly-harvested and chopped oregano. Then I cooked it until the veggies were tender & the liquid was gone.

Putting It All Together

There was leftover pasta sauce from my  homemade ravioli.  So into a bowl I added squash strands, the leftover sauce & the sauteed veggies and stirred it all to mix.

Then I placed the mixture into the hollowed-out squash shells and topped it with just enough shredded cheese to lightly-cover the top. I like Parmesan but RancherMan wanted cheddar.

GARDEN SPAGHETTI SQUASH cooked with cheese & sauteed veggies. Delicious, and a good way to use those veggies from your garden. #TexasHomesteader

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

A Versatile Recipe

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

In the past I’ve added crumbled cooked ground meat (always present in my freezer) for a little meatier fare. But tonight I just cooked the veggie version so I could use items in the fridge needing to be used.  RancherMan and I 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.

Spaghetti Squash Cooked In Its Shell

Course Main Course
Cuisine American
Keyword squash
Author www.TexasHomesteader.com

Ingredients

Ingredients

  • 1 spaghetti squash halved lengthwise and seeded
  • 1 purple onion chopped
  • 1 clove garlic minced
  • 1 fresh tomato, chopped
  • 1 can pasta sauce
  • 1 tablespoon dried Italian seasoning
  • salt & black pepper to taste
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese

Instructions

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 & saute onion and garlic until golden brown. Stir in chopped tomato, 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 with a fork, reserving the shells. Stir in 1 cup shredded mozzarella cheese and mix until blended. Add the veggie/tomato sauce from the skillet and mix again until thoroughly mixed. Spoon the mixture into the empty hollowed spaghetti squash shell and top with Parmesan cheese. 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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41 thoughts on “Recipe: Cheesy Spaghetti Squash Cooked In Shell

  1. Anya

    I love how you pretty much adapt to whatever you have on hand. That’s very cost-efficient and smart over all. Also? This looks so delicious – need to try asap!

    Reply
  2. Katrin

    I’ve never tried Spaghetti Squash, I really want to now, it looks so good!!! Yum, you made me hungry, this would be a great lunch! I’m so happy you shared this at Sweet Inspiration!

    Reply
  3. Lisa M

    This sounds really good! I’ve never had spaghetti squash and I’m afraid to grow it in case I don’t like it! lol Thanks again for linking up with Green Thumb Thursday. I hope you’ll stop back this week! Lisa

    Reply
    1. Texas Homesteader Post author

      Well Lisa, if you ate it thinking it will taste like pasta you’d be disappointed. It tastes like squash cut thinly, but it’s a FUN way to eat your squash that’s for sure! We love it ~TMR~

      Reply
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  7. Kathy

    This would be all new to me! I’ve never cooked Spaghetti squash – looks delicious! I am delighted that you shared with Home and Garden Thursday, Kathy

    Reply
  8. Summers Acres

    Yum! I have never had spaghetti squash before. We do have plenty of summer squash though. I tend to follow recipes loosely and do a bit of winging it myself. Of course they may be why I have problems sometimes…lol. Thanks for sharing! Please join us again Thursday at: The HomeAcre Hop ~Ann

    Reply
    1. Texas Homesteader Post author

      Ann – I’ve had some ‘winging it’ problems with recipes from time to time as well. Thankfully RancherMan is very tolerant and I’ve never had any epic fails (knock on wood) ~TMR~

      Reply
  9. Jamie @ Love Bakes Good Cakes

    I love how simple this is! 🙂 Thanks for linking up to All My Bloggy Friends – I can’t wait to see what you share this week!

    Reply
    1. Texas Homesteader Post author

      LOL Cristina – I almost never follow a recipe – I’ll use a recipe only as a base and amend based what we have in the fridge or in the garden that needs to be used. It’s one of the ways we’re able to get away with such little food waste, there’s almost always a way to incorporate things into a meal before those things go past their prime & have to be thrown out. ~TMR~

      Reply
  10. Debby Ray

    Oh that looks so yummy! I love squash of any kind and that looks really easy to make too. I am so guilty of copying recipes and then never fixing them…I hope this one I will remember!

    Reply
  11. Brittnei

    Great looking recipe! Thanks so much for sharing! Thank you for linking up to the Get Fit Friday Blog Hop with us. I really enjoyed reading this recipe. Always make excited for when I’m able to start my own garden! 🙂

    Reply
    1. Texas Homesteader Post author

      It’s a great way to cook Candy, that kind of flexibility really helps the budget and it also helps use up those fresh garden veggies at the peak of quality. ~TMR~

      Reply

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