Stuffed Spaghetti Squash
  • 1 spaghetti squash
  • olive oil
  • salt & pepperto taste
  • 1/2cup cheesedivided
  • 3cups spaghetti sauce* see notes
  1. Preheat your oven to 400*F. While your oven is preheating, carefully slice your spaghetti squash in half lengthwise. Scoop out the seeds, leaving just the flesh. Rub a little bit of olive oil into the flesh, then salt & pepper the cavity.
  2. Place the spaghetti squash, cut side down, on a baking sheet. Bake for about an hour or until the flesh is tender.
  3. While your spaghetti squash is cooking, prepare your spaghetti sauce. If you make your spaghetti sauce from scratch, you can control the amount of salt and sugar used. I like to add cooked onions and browned hot Italian sausage to my sauce.
  4. Once your spaghetti squash is cooked, fill the cavity with your sauce. Top each half with 1/4 cup of cheese and cook until cheese is melted, about 10 minutes.
Recipe Notes

3 cups of spaghetti sauce is equal to one regular jar of sauce. That doesn’t include any add-ins such as ground beef, beans, or anything else of the sort. If you have left over sauce after stuffing your squash, save it for another day or simply spoon it over your squash when you serve it.