Italian Stuffed Spaghetti Squash

Spaghetti squash and I are becoming better and better friends lately. And with great reason! Take a look at some of the health benefits of this awesome squash!


I think I finally have got the preparation process down to create some really great spaghetti squash recipes…this one definitely included!  This recipe is actually super simple, but because of how it’s presented (in the squash shell), it looks kinda fancy-like…is that even a word?  If not, I just made it one.

It’s got all the health benefits of spaghetti squash, along with some great health benefits of broccolini, onions, and garlic!  Perfect!  Let’s get to the recipe!



  • 1 three pound spaghetti squash, chopped in half length wise and seeded
  • 1 Tbsp. olive oil
  • 1 large bunch of broccolini, chopped
  • 1/2 cup chopped red onion
  • 2 garlic cloves, minced
  • 3/4 tsp. italian seasoning
  • 1 cup shredded goat’s milk mozzarella cheese + 1/4 cup for topping
  • 1/4 cup parmesan cheese
  • sea salt for seasoning


1.) Preheat the oven to 400 degrees, and line a baking sheet with parchment paper.  Place both halves of the spaghetti squash, cut side down, on the prepared baking sheet and bake in the oven for 45 minutes.

2.) Heat the olive oil over medium heat in a large frying pan.  Add the onion and garlic, and cook until fragrant (about 2 minutes).  Add the broccolini, and cook until tender, stirring often (about 7-10 minutes).

3.) When all the veggies are done, use a fork to scrape out the inside of the squash in to spaghetti strands in a small bowl.  Add the broccolini mixture, italian seasoning 1/2 cup of the mozzarella cheese and 2 Tbsp. of the parmesan cheese to the bowl.  Stir to combine.

4.) Divide the mixture between the two squash shells, filling both of them.  Top with the remaining cheese, and put back in the oven for 10 minutes.

5.) Transfer to plates, and season with sea salt to serve!

Delicious! Enjoy! 🙂

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