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Garlic Basil Stuffed Spaghetti Squash

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PREP TIME
15 min
COOKING TIME
40 min
TOTAL TIME
55 min
SERVINGS
2 servings
Dinner
Garlic Basil Stuffed Spaghetti Squash
Ingredients
  • 1 spaghetti squash, halved and seeded
  • 2 tablespoons olive oil, divided, or more as needed
  • 1 clove garlic, diced, or more to taste
  • 1 large red bell pepper, chopped
  • 2 medium tomatoes, chopped
  • 1 teaspoon dried basil
  • 3/4 cup chevre or other soft goat cheese, crumbled
  • salt and freshly ground black pepper to taste
  • 3 tablespoons dry bread crumbs, or to taste
  • 3 tablespoons butter, or to taste, cut into small cubes
Instructions
1
Preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).
2
To begin, lightly anoint the interior of a spaghetti squash with 1 tablespoon of olive oil and position it cut-side down on a baking sheet.
3
Then, place the squash in the preheated oven on the middle rack and bake until it can be easily pierced with a fork, approximately 25 minutes.
4
Simultaneously, heat 1 tablespoon of olive oil in a skillet over a moderate-low heat setting and cook garlic until it emits a fragrant aroma, roughly 1 minute.
5
Add sliced bell pepper to the skillet and cook until it becomes tender and soft, about 3 minutes.
6
Next, stir in diced tomatoes and chopped basil, cover the skillet, and cook, stirring occasionally, until the vegetables are soft, approximately 10 minutes.
7
Remove the spaghetti squash from the oven and allow it to cool slightly before shredding the cooked squash into strands resembling spaghetti.
8
Place the shredded squash in a bowl and combine it with the bell pepper mixture, crumbled cheese, salt, and black pepper.
9
Mix the ingredients together until they are well combined, then spoon the mixture back into the squash halves.
10
Sprinkle a layer of bread crumbs over the filling and place butter cubes on top.
11
Finally, return the squash to the preheated oven until the filling is bubbly and the bread crumbs are golden brown, about 15 minutes.