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–+ servings
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes

3-Cheese Vegetarian Stuffed Spaghetti Squash

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!
Yield: 4

Ingredients

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

Instructions

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.

Notes

Gluten-Free Option

Omit the breadcrumbs and just top with parmesan cheese and olive oil.

Vegan Option

Substitute vegan ricotta and vegan mozzarella. Omit the parmesan. 

Nutrition Facts

Serving: 1g, Calories: 506kcal, Carbohydrates: 40g, Protein: 24g, Fat: 30g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Cholesterol: 79mg, Sodium: 1014mg, Potassium: 652mg, Fiber: 7g, Sugar: 14g, Vitamin A: 1317IU, Vitamin C: 11mg, Calcium: 566mg, Iron: 2mg