If you’re craving cheese, this 3-Cheese Stuffed Spaghetti Squash is exactly what you need in your life. I love a good spaghetti squash recipe, and cheese is … well … cheese. Who doesn’t love that?!
I created this vegetarian stuffed spaghetti squash recipe a long time ago and had “white pizza” in the name because the filling is inspired by – you guessed it – white pizza. But over the years a more straightforward name began to make a little more sense.
Table of Contents
- Developing the Recipe
- Why You’ll Love this Recipe
- How to Make 3-Cheese Stuffed Spaghetti Squash
- What to Serve with this Stuffed Spaghetti Squash
Developing the Recipe
It took a few tries to get this one just right. A few delicious, delicious, happy tries. This recipe was a win from the get go, but I needed to tweak it to make it just right. More fresh basil? Yes. Bread crumb topping? Yes yes. Just as good with part-skim ricotta? Yep. A little less mozzarella? Actually yes.
Why You’ll Love this Recipe
If you love spaghetti squash and you love cheese, you’ll love this recipe. What makes this stuffed spaghetti squash work is the ricotta filling stuffed in the bottom there. You know, the cheesy, garlicky, basily ricotta? Right there at the bottom? Yeah, you can’t really see it, I guess. But dig in, friends. You’ll see it then, and you’ll taste it, and you’ll be so happy it’s there.
This stuffed spaghetti squash boasts a simple list of ingredients – spaghetti squash, ricotta filling, mozzarella, and the cheesy breadcrumb topping. Yum!
- Spaghetti squash
- Ricotta cheese
- Panko breadcrumbs
- Olive oil
- Salt & pepper
How to Make 3-Cheese Stuffed Spaghetti Squash
First, you bake your squash in the oven. Then you scrape the gorgeous spaghetti-like strands out, leaving only the shells behind. And then you fill each shell with a little ricotta filling.
Next, pile that spaghetti squash back in there. Then sprinkle on a little more mozzarella, and some bread crumbs (or leave them out if you’re looking for a keto spaghetti squash recipe or gluten-free) and Parmesan cheese, and a little drizzle of olive oil.
Bake until it gets all melty and golden, and life is good.
What to Serve with this Stuffed Spaghetti Squash
Here’s the full, printable recipe. I hope you love this recipe as much as I do!
3-Cheese Vegetarian Stuffed Spaghetti Squash
For the Spaghetti Squash:
- 2 small spaghetti squashes
- 2 teaspoons olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Filling:
- 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
For the Breadcrumb Topping:
- 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
Cook the Spaghetti Squash
- Preheat oven to 375 degrees Fahrenheit.
- Prep your squash. With a sharp, heavy chef's knife, carefully cut off just the very ends of the spaghetti squashes (so that they'll sit upright when filled). Cut spaghetti squash in half width wise, and scoop out seeds with a spoon. Discard seeds. Brush a little olive oil on the inside of each half and sprinkle with salt and pepper.
- Cook the squash halves. Place cut-side down on a baking sheet and bake for about 40 minutes, until tender enough to pierce easily with a fork. Remove from the oven and set aside.
Make the Ricotta Filling
- In a medium bowl, stir together the ricotta cheese, 1 cup of the shredded mozzarella, garlic, basil, oregano, salt, and pepper.
Make the Breadcrumb Topping
- In a small bowl, stir together the bread crumbs and Parmesan.
Assemble the Stuffed Spaghetti Squash
- 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.
- Gently toss the spaghetti squash flesh with a little drizzle of olive oil, a pinch of kosher salt, and a few turns of freshly ground black pepper.
- Divide ricotta mixture between each squash – about 1/2 cup of cheese filling per squash. Pile each squash "cup" with the spaghetti squash, dividing evenly. Top each with the remaining shredded mozzarella cheese, about 1/4 cup per squash half.
- Sprinkle the breadcrumb topping over the top of each squash half. Drizzle each with the olive oil.
Bake the Stuffed Spaghetti Squash
- Return squash to the oven, baking at 375 degrees Fahrenheit for about 30 minutes, until crumbs are golden brown and cheese is bubbly.
- Top with basil leaves for garnish if desired and serve.