> Recipes > Squash

Baked and stuffed spaghetti squash

Baked spaghetti squash

PT1H15M

Share recipe

Ingredients

save recipe
recipe saved
save recipe
recipe saved

Method

save recipe
recipe saved
1
Preheat the oven to 180°C/gas mark 4. Slice the squash lengthwise and scoop out the seeds with a spoon. Drizzle with olive oil and sprinkle with a little salt. Place cut-side down on a baking tray and cook for 30 minutes
2
Scrape out the flesh using a fork, being careful not to tear the skins. Reserve the skins to stuff later and place the flesh onto a clean tea towel, squeezing out as much liquid as possible. Transfer to a bowl
3
Mix in the rest of the ingredients except the breadcrumbs and half of the Parmesan. Season to taste
4
Spoon the mixture back into the squash skins and sprinkle with the breadcrumbs and the remaining Parmesan. Bake for 25 minutes until a crust forms and serve
Share recipe

Get in touch

Baked and stuffed spaghetti squash

 
 

Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details: