Cheesy Loaded Spaghetti Squash
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Recipe Intro From baydish
For a cozy winter meal that’s both nourishing and satisfying, this Cheesy Loaded Spaghetti Squash is a must-try. The dish boasts savory ground pork, a hint of heat from Muir Glen Organic Chili Starters, and gooey cheese from shredded parmesan and fresh mozzarella. Perfect for weeknights or meal prepping, this comforting recipe delivers rich, hearty flavors you'll want to revisit all winter long.
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ingredients
- 1 spaghetti squash, halved and seeds removed
- 2 tablespoons extra virgin olive oil, divided
- Pinch of kosher salt
- 1 pound ground organic pork
- 1/2 yellow onion, diced
- 1 can Muir Glen Organic Chili Starter Medium
- 1 cup shredded parmesan cheese + rind
- 8 ounces fresh mozzarella balls
- 1 tablespoon parsley, minced
- Freshly ground black pepper, to taste
Method
Step 1
Preheat the oven to 425°F. Line a baking sheet with parchment paper. Drizzle each spaghetti squash half with ½ tablespoon olive oil and a pinch of salt. Place cut-side down on the baking sheet and bake for about 30 minutes, or until the flesh is tender and easily pierced with a fork.
Step 2
While the squash bakes, heat a sauté pan over medium-high heat. Add 1 tablespoon olive oil and the ground pork. Cook for about 10 minutes, breaking up the meat with a wooden spoon, until browned. Transfer the pork to a plate lined with paper towels.
Step 3
Remove half of the pork fat from the pan, leaving some to sauté the onions. Reduce the heat to medium, add the diced onion, and cook until soft and fragrant, stirring to prevent burning. Stir in the Muir Glen Organic Chili Starter and the parmesan rind. Reduce heat to low and simmer for 10 minutes.
Step 4
Remove the baked squash from the oven and let cool slightly until safe to handle. Use a fork to loosen the squash strands. Remove about half of the strands from each half and place them in a bowl (save for another use or serve as extra on the side).
Step 5
Divide the sauce evenly between the squash halves. Mix to coat the squash strands with sauce. Top each half with shredded parmesan and fresh mozzarella balls.
Step 6
Preheat your oven broiler to high. Return the stuffed squash halves to the baking sheet and broil for about 5 minutes, or until the cheese is golden and bubbly.
Step 7
Sprinkle the finished dish with minced parsley and a crack of fresh pepper. Serve immediately and enjoy!