Greek-inspired and slightly spicy, this recipe for stuffed spaghetti squash delivers big flavor in darling squash packages. Here spaghetti squashes are halved and baked, then scooped out and shredded into spaghetti-like strands. These slim noodle-like strands transform into an aromatic stuffing when mixed with sautéed spinach, tomato, garlic, and harissa—a fiery Tunisian chile sauce. This stuffing then returns to the hollowed-out squash shells and is sprinkled with Parmesan-laced breadcrumbs, and baked until perfectly golden and divinely cheesy.
- Raw spaghetti squash can be tough to cut into. Pierce squash all over with a fork and microwave in 30- second intervals to soften slightly before halving.
- Spaghetti squash can vary in size, so we’ve provided a wider range for roasting. Gently squeeze the outsides of the squash–if you feel resistance, it needs more time.
- If squash shells break, serve squash in a bowl and top with stuffing and breadcrumbs—it’ll be just as delicious!
1 spaghetti squash
1 yellow onion
1 clove garlic
4 sun-dried tomatoes
⅛ ounce oregano
3 ounces baby spinach
2 teaspoons harissa paste
1 cup tomato purée
¼ cup heavy cream
¼ cup panko breadcrumbs
¼ cup grated Parmesan cheese
½ cup crumbled feta cheese
3 tablespoons olive oil
10″ medium high-sided pan
Preheat oven to 450°F. Rinse squash, halve lengthwise and using a large spoon, scoop out seeds and discard (see Recipe Tip). Peel onion and cut into small dice. Mince garlic. Thinly slice sun-dried tomatoes. Roughly chop oregano leaves, discarding stems. Rinse spinach.
Drizzle 1 tablespoon olive oil over cut sides of squash and season with ½ teaspoon salt and pepper as desired. Arrange cut-side down on a foil-lined baking sheet and roast until tender, 25- 35 minutes (see Recipe Tip). Set aside.
Heat 1 tablespoon olive oil in a medium high-sided pan over medium heat. When oil is shimmering, add onion and sundried tomatoes and sauté until softened, 3-4 minutes. Add garlic and harissa and cook until fragrant, 1 minute. Add tomato pureé and cook until warmed through, about 2 minutes. Add spinach to wilt, 1-2 minutes more. Season with ½ teaspoon salt and pepper as desired. Remove from heat and stir in cream.
In a medium bowl, stir together breadcrumbs, Parmesan, oregano, and 1 tablespoon olive oil. Season with ⅛ teaspoon salt and pepper as desired.
Using a fork or tongs, rake squash flesh to create spaghetti-like strands. Add to pan with filling, keeping squash shells on baking sheet. Add feta to pan with squash and stir to combine. Taste and season with salt and pepper as desired. Add squash filling back into squash shells, dividing evenly (see Recipe Tip). Top with herbed breadcrumbs. If you have extra filling, save it for serving!
Return squash to oven and roast until golden brown, about 10 minutes. Divide between plates and enjoy!
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