Real Recipes From Real Home Cooks ®

stuffed spaghetti squash

(3 ratings)
Recipe by
Peggi Anne Tebben
Granbury, TX

This recipe came from a Rural Arkansas flyer that the electric company always sent out. It was from different good cooks in AR. Some on here were wanting spaghetti squash recipes, & I came across this. It is from 1992. Hope you enjoy.

(3 ratings)
yield 4 servings
prep time 20 Min
cook time 35 Min

Ingredients For stuffed spaghetti squash

  • 1 (2 1/2 - 3 pound) spaghetti squash or 2 smaller squash
  • no stick corn oil cooking spray
  • 1 cup chopped onion
  • 1 medium sized green pepper, chopped
  • 2 large cloves garlic, minced
  • 1 can (16 ozs.) red kidney beans, drained
  • 1 1/2 cups (6 ozs.) shredded cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

How To Make stuffed spaghetti squash

  • 1
    Cut spaghetti squash in half lengthwise with Petite Chef knife and scrape out seeds. Place on rack over simmering water,- cover and steam 20 minutes, until tender.
  • 2
    Cool. When cool enough to handle, scrape strands into bowl, leaving 1/4" thick walls. Place squash shells in shallow baking pan. Preheat oven to 350°.
  • 3
    Spray large skillet generously with cooking spray and heat over medium-high heat. Add onion, pepper and garlic and saute 4 minutes,- remove from heat.
  • 4
    Add squash strands, beans, 1 cup cheese, salt and pepper,-stir to blend well. Spoon into shells. Sprinkle with remaining 1/2 cup cheese. Bake 12 to 13 minutes until lightly browned.

Categories & Tags for STUFFED SPAGHETTI SQUASH:

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