Stuffed Baked Spaghetti Squash

Stuffed Baked Spaghetti Squash

1-hour 20-Minute recipe Serves 4
This baked spaghetti squash recipe is also a clever way to fill "half your plate" with vegetables without have to be literal about it. Each plate gives you at least three servings of vegetables, and sneaks in healthy plant proteins while still tasting like a rich bowl of spaghetti.
1-hour 20-Minute recipe Serves 4


Prep: 15-minute | Cook: 1-hour 5-Minute
  • 1

    Position rack in centre of oven, then preheat to 400°F. Line a baking sheet with parchment.

  • 2

    Cut stem off squash, then slice in half lengthwise. Scoop out seeds until halves are hollow, creating a bowl shape. Brush oil on cut rims and place cut-side down on prepared sheet. Roast until squash is fork-tender, about 45 minutes.

  • 3

    Meanwhile, heat a large pot over medium-high. Add beef. Cook until browned, about 5 to 8 minutes. Reduce heat to medium. Add onion, garlic, chili powder, salt and pepper. Cook, stirring occasionally, 2 minutes.

  • 4

    Add mushrooms, lentils and tomatoes. Cook, stirring occasionally, 5 minutes. Set aside.

  • 5

    When squash is finished roasting, turn on broiler. Flip squash over. Shred squash into long strands with a fork, leaving 1/4-in. border around edge. Transfer shredded squash to pot with beef mixture. Spoon beef mixture into squash bowls, then sprinkle with cheese and chives. Broil until cheese melts, about 2 to 3 minutes.

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