3-Cheese Vegetarian Stuffed Spaghetti Squash

3-Cheese Vegetarian Stuffed Spaghetti Squash

from goodgourds.com
50 min
4 servings

Garlicky, herby ricotta and mozzarella elevate spaghetti squash to new heights. This stuffed spaghetti squash recipe is so cheesy-delicious and super easy to make!

Ingredients

  • 2 small spaghetti squashes
  • 2 teaspoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup ricotta cheese (full-fat or part-skim both work)
  • 2 cups shredded mozzarella cheese (8 ounces; divided - 1 cup is for the filling and 1 cup for topping)
  • 2 medium cloves garlic (minced; about 1 tablespoon)
  • 2 tablespoons chopped fresh basil (or two teaspoons dried; plus a few extra leaves for garnish if desired)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup Panko breadcrumbs (Regular [non-panko] breadcrumbs work too)
  • 3 tablespoons grated Parmesan cheese (for a fully vegetarian version you'll want to make sure your parm is animal rennet-free)
  • 1 tablespoon olive oil

Directions

  1. 1

    Preheat oven to 375 degrees Fahrenheit.

  2. 2

    In a medium bowl, stir together the ricotta cheese, 1 cup of the shredded mozzarella, garlic, basil, oregano, salt, and pepper.

  3. 3

    In a small bowl, stir together the bread crumbs and Parmesan.

  4. 4

    Once your spaghetti squash halves are cool enough to handle, use a fork to scrape the spaghetti-like strands of squash into a bowl. Return shells to baking sheet, this time upright.

  5. 5

    Return squash to the oven, baking at 375 degrees Fahrenheit for about 30 minutes, until crumbs are golden brown and cheese is bubbly.