Stuffed Spaghetti Squash

Ground Chicken and spicy tomato sauce stuffed Spaghetti Squash. It’s like pasta, but healthier, but still so delicious and filling.

The squash is stuffed with the same tomato and basil sauce I used for the eggplant Involtini, a blend of Gruyere and Asiago, creme fraiche and a homemade basil sauce. Everything is baked together until the squash is tender and the cheese is melty and crispy. This is an easier, healthier way to enjoy the flavors of pasta but not as heavy—Don’t get me wrong, I can eat pasta all day long but sometimes I don’t want to get the itis, ya know? This dish is easy enough for a weeknight meal, requires minimal prep, and comes together in just about an hour.

Just a few things to point out: If you don’t want to make your own sauce, use your favorite Marinara sauce. I used ground chicken for this particular dish (leaner) but you can use sausage, beef, etc.

Stuffed Spaghetti Squash

Ingredients:

• Spaghetti squash, halved and seeds removed

• Ground chicken, sausage, beef

• Creme fraiche

• Basil, a handful

• Olive oil

• Garlic cloves, 3-4, whole but smashed

• Lemon; juice + Zest

• Tomato sauce

• Asiago cheese

• Gruyere cheese

• Onions, sliced, I used half of one

• Bell peppers, sliced, I used 1

• Smoked paprika

• Red chili flakes

• S + P

• Fried sage, for serving

• Fresh basil, for serving

INSTRUCTIONS:

1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper. Bake the squash for 10 minutes first. Remove from the oven.

2. Heat a pan with olive oil on high heat. Add the pepper and onion slices and cook until slightly translucent. Add the chicken and season it with S + P, smoked paprika and red chili flakes. After 2 min, add the tomato sauce. And cook for an additional 5 min. Your chicken will not be fully cooked, it will finish cooking in the oven. Set aside.

3. To make the basil sauce; in a small food processor, add a handful of basil leaves, olive oil, lemon, S + P. Pulse until combined.

4. Place the squash in a baking dish and rub the cut sides with the basil sauce then season with salt and pepper. Place 2 whole mashed garlic cloves in the center of each squash. If using creme fraiche, add it to the middle of the squash then spoon the ground chicken and tomato sauce evenly into each spaghetti squash.

5. Add gruyere and asiago over the top, sprinkle with more pepper + red chili flakes. Transfer to the oven and bake 30-40 minutes, until the squash is tender and the cheesy is melted.

6. Enjoy!