Stuffed Spaghetti Squash

Stuffed Spaghetti Squash
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Stuffed Spaghetti Squash

Stuffed Spaghetti Squash

Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 255 kcal
Author: Kathy

If you've never experienced spaghetti squash, this is the recipe to kick off your new obsession. ...mushrooms, fresh basil, grass fed ground pork, spinach, and lots of garlic!



  • 1 medium spaghetti squash yield 4 cups
  • 1 pound grass fed ground pork
  • 2 cups sweet red pepper chopped
  • 5 oounces baby bella muchrooms chopped
  • 1/2 cup onion chopped
  • 3 cloves garlic chopped
  • 2 tbs fresh basil chopped
  • 4 cups baby spinach
  • salt add to taste
  • black pepper add to taste
  • oregano add to taste
  • onion powder add to taste
  • garlic powder add to taste
  • 1/4 cup ramono cheese grated (equals about 1/2 ounce)


To Prepare Spaghetti Squash

  1. To prepare spaghetti squash, cut a 3 pound spaghetti squash in half. Remove the seeds and drizzle with about a table spoon of olive oil. Season with salt, pepper, and seasonings to your taste.

  2. Place squash, cut side down, on a cookie sheet. Bake at 350 degrees for 25-30 minutes, or until you can easily poke a fork through the skin. Baking time will depend on the size of your squash.

  3. Flip the squash; it should be golden brown around the edges. Using a fork, scrape the flesh to create long strands.

For the Filling

  1. Heat a large frying pan over medium-high heat. Add the ground pork, onions, garlic, pepper, mushrooms, and seasonings. Cook until meat is browned. Add spinach and fresh basil; continue cooking until wilted (about 1 minute).

  2. Add the filling on top of your prepared squash halves. Sprinkle with Parmesan cheese. Bake for 5 minutes, or until heated through and cheese is melted.

Recipe Notes

This recipe works well with ground pork, ground beef, ground turkey, or ground chicken.

To save time, I cook the filling while the squash is baking.