The BEST stuffed spaghetti squash you will love. And it’s the perfect time to make this since it’s spaghetti squash season! An easy to make dinner that will fill you up. The squash is loaded with yummy goodness of spinach, garlic, blue cheese, and quinoa. Pair it with chicken or steak on the side and have a restaurant quality meal at home for a fraction of the price. Your family will love this healthy and easy to make dinner!
What You Need
Ingredients
- 1 Spaghetti Squash
- 2 cups Raw Spinach
- 1 medium Red Onion
- 2 tbsp Garlic Minced
- 4 oz Bleu Cheese
- 2 tbsp Olive Oil
- 1/2 tsp Black Pepper
- 1/2 tsp Salt
- 1 pkg Quinoa I prefer Roasted Red Pepper by Near East
How To Make
Spaghetti Squash
- Preheat oven to 400 Degrees F
- Line a baking sheet with parchment paper.
- Wash and dry spaghetti squash.
- Cut the spaghetti squash in half, lengthwise.
- Remove the seeds and the stringy parts of the flesh. Best scooped out with a spoon.
- Drizzle half of the olive oil all over the 2 halves and season the inside with salt and pepper.
- Place the squash cut side down on the baking sheet.
- Bake for 35 – 40 minutes. Poke it with a knife to check if the flesh is tender.
Quinoa
- Prepare quinoa as directed on package.
Stuffing for Squash
- While the squash is cooking, prepare the filling.
- Heat remaining olive oil in a large pan for 1 minute.
- Add the onion and garlic and sautee for 5-7 minutes until golden brown.
- Add the spinach and cook for 2-3 minutes.
- Mix cooked quinoa with spinach mixture and remove from heat.
Combining Squash & Stuffing
- When the squash is cooked, let it cool for 5 minutes. (It will be very hot!)
- Turn the squash around and with a fork, gently pull the squash flesh from the skin so that it starts to look like spaghetti strands.
- Spoon spaghetti strands into the spinach/quinoa mixture and gently mix together.
- Season mixture to taste (additional salt, pepper, garlic – if needed).
- Place filling mixture back into the spaqhetti squash shells.
- Top with bleu cheese.
- Place back in oven and cook for 10 minutes.
More Autumn Recipes To Love
Looking for more yummy recipes than just the best stuffed spaghetti squash? Here are a few to try and fall in love with:
Buffalo Chicken Spaghetti Squash
Ground Turkey, Kale, & Brown Rice Soup
Stuffed Spaghetti Squash
Spaghetti Squash Stuffed With Spinach, Quinoa, & Bleu Cheese
Servings: 8 people
Ingredients
- 1 Spaghetti Squash
- 2 cups Raw Spinach
- 1 medium Red Onion
- 2 tbsp Garlic Minced
- 4 oz Bleu Cheese
- 2 tbsp Olive Oil
- 1/2 tsp Black Pepper
- 1/2 tsp Salt
- 1 pkg Quinoa I prefer Roasted Red Pepper by Near East
Instructions
Spaghetti Squash
- Preheat oven to 400 Degrees F
- Line a baking sheet with parchment paper.
- Wash and dry spaghetti squash.
- Cut the spaghetti squash in half, lengthwise.
- Remove the seeds and the stringy parts of the flesh. Best scooped out with a spoon.
- Drizzle half of the olive oil all over the 2 halves and season the inside with salt and pepper.
- Place the squash cut side down on the baking sheet.
- Bake for 35 – 40 minutes. Poke it with a knife to check if the flesh is tender.
Quinoa
- Prepare quinoa as directed on package.
Stuffing for Squash
- While the squash is cooking, prepare the filling.
- Heat remaining olive oil in a large pan for 1 minute.
- Add the onion and garlic and sautee for 5-7 minutes until golden brown.
- Add the spinach and cook for 2-3 minutes.
- Mix cooked quinoa with spinach mixture and remove from heat.
Combining Squash & Stuffing
- When the squash is cooked, let it cool for 5 minutes. (It will be very hot!)
- Turn the squash around and with a fork, gently pull the squash flesh from the skin so that it starts to look like spaghetti strands.
- Spoon spaghetti strands into the spinach/quinoa mixture and gently mix together.
- Season mixture to taste (additional salt, pepper, garlic – if needed).
- Place filling mixture back into the spaqhetti squash shells.
- Top with bleu cheese.
- Place back in oven and cook for 10 minutes.
- ENJOY!
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