If you are looking for a wonderful meatless dish, this sun-dried tomato and pesto stuffed spaghetti squash is a quick and easy choice.
Winter squash is back in season and I couldn’t be happier. Winter squash are nutrient dense and can be used in everything from soups to appetizers, to meals and desserts. Spaghetti squash is so versatile and can be stuffed with so many different ingredients.
Don’t be scared by winter squash in desserts…they are so good, you could never tell these desserts have squash in them. My kids will eat any of my gluten-free desserts, but you have to promise not to tell them that there is squash hidden in them!!
This stuffed spaghetti squash recipe is easy to make, and you can even add your own favorite ingredients!
Variations to Try
- Change up the cheese flavor!
- Add roasted red pepper
- Add mushrooms like shiitake
- Go Mexican and add salsa and beans
- Use a red pasta sauce instead of pesto!
Desserts made with squash are also fun! I bet your kids will have no idea there is something healthy in their favorite dessert. Here are some delicious gluten-free desserts made with squash:
I hid naturaly sweet butternut squash in these caramel cake (cookie?) bars. My kids will eat this moist cake bar all day long if I let them!
Paleo snacks are easy too! Delicata squash keeps these brownies moist and delicious. You can’t even taste the squash in all of the chocolate!
Kabocha squash are pretty sweet on their own. Add it to this delicious mousse recipe to make the perfect fall dessert!
Back to more serious things…I get carried away by desserts :-). We were talking about spaghetti squash…right? I stuffed this squash with sun-dried tomatoes, pesto, and lots of gooey mozzarella cheese.
How to cook spaghetti squash:
You can cook spaghetti squash several ways. The quick way, and the slow way. Roasting your spaghetti squash in the oven will definitely add to the flavor of this dish. To do this you just need to cut the squash in half lengthwise. Scoop out the seeds, rub with olive oil, salt and pepper, and place open side down on a baking dish. Bake at 375 for about 50 minutes.
If you are in a hurry, the microwave cheat is for you. Follow the instructions above, except put the squash face down in a microwave-safe dish. Pour water into the bottom of the dish to about 1/4 an inch deep. Microwave for 5 minutes, then microwave for 4 minutes. Stick a fork in the rind (no need to flip it) and see if it is tender. If not, continue to microwave at 1-2 minute intervals until the rind is soft. Be careful removing this from the microwave, the water will be very hot.
Ready to take a bite?
You will also love this recipe for Mushroom Spaghetti Squash from Vegetarian Mama.
How to make stuffed spaghetti squash:
- 1 in spaghetti squash, cut in half, seeds removed
- 1/4 cup sundried tomatoes in olive oil, I use Trader Joe's
- 2 tablespoons pesto
- 1/4 cup mozzarella cheese per half of squash
- Preheat the oven to 350 degrees. (This recipe also works well in a toaster oven.)
- Place spaghetti squash upside down so rind is facing upwards in a microwave safe dish.
- Add 1/2 inch of water to the dish.
- Microwave for 8 minutes, or until squash is soft.
- In a small dish, add tomatoes and pesto and mix.
- Use a fork to separate the spaghetti strands.
- Top each half with tomato pesto mixture.
- Top with mozzarella cheese.
- Bake on 350 for 10 minutes.
Nutrition Information:Yield: 1
Amount Per Serving:Calories: 259 Saturated Fat: 6g Cholesterol: 24mg Sodium: 529mg Carbohydrates: 9g Fiber: 2g Sugar: 1g Protein: 9g
More Yummy Gluten-Free Recipes to Try!