Yearning for a delectable holiday dish that will delight your adventurous eaters and please your more traditionally-minded guests? If you answered, “Of course!” this Italian-style stuffed spaghetti squash recipe is for you!
Not only are the hot and tender strands of squash, sautéed spinach, tomatoes, garlic, and capers effortlessly tossed with a creamy cheese sauce, they are impressively showcased at the table in the baked spaghetti squash shell. The bubbling, toasted mozzarella cheese on top makes it even harder to resist. As you’re planning your festive meal, you’ll also be thrilled at the number of guests this recipe will serve. A large eight-pound spaghetti squash will typically yield an abundant 9 to 10 cups of squash.
One note: Because of the hard outer shell, cutting a spaghetti squash in half can prove challenging. To make preparation easier, pierce the shell with a sharp knife and microwave the squash on HIGH for 3 to 4 minutes to soften the shell, then cut the squash in half and follow the recipe. 1 vote Total 55 mins Courses Dinner
