Baked Stuffed Squash
Here is a recipe for fall lovers that is gluten free and vegetarian. You can modify this recipe with different vegetables, proteins, fresh herbs, spices, cheeses, and whole grains. We used buttercup squash, but this also works with any summer or winter variety.
Prep Time
50 min
Cook Time
20 min
Total Time
1 hour 10 min
Serves
8
Ingredients
- 1 2lb. squash
- 1 tablespoon extra virgin olive oil, plus additional oil for drizzling over squash
- ½ onion, finely chopped
- 2 cloves garlic, minced
- salt & freshly ground black pepper
- red pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- ¼ cup parmesan cheese
- 1 14.5 ounce can petite diced tomatoes, strained & rinsed
Preparations
1
Gather ingredients.
2
Using a sharp knife, cut the squash in half, lengthwise, scoop out and discard the seeds from center of the squash.
3
Place squash cut side down in a microwavable pan. Add 1 inch of water to the pan. Cover the squash with stretch-tite, microwave for 3 minutes and check to see how much softer the squash is. This process can be repeated 2-3 more times.
4
When cooked, remove squash from microwave. Place squash on a cutting board; use a fork to remove the strands of the “spaghetti” squash, place in a mixing bowl.
5
Add chopped parsley, basil, parmesan cheese, tomatoes, salt and freshly ground black pepper to spaghetti squash. Mix until combined. Fill each squash skin with mixture, divided evenly.
6
Place squash in a preheated 350° oven, bake for 15-20 minutes or until squash is golden brown.
