I just love spaghetti squash. ?
I am convinced it is the coolest vegetable there is. If you haven’t tried it before, now is the time, and THIS is the recipe.
Spaghetti squash was given its name because it turns into noodle-looking strings that are delicious and can be adapted into as many recipes as our favorite carb version!
Well, come to think of it, I didn’t actually research that, but it looks exactly like spaghetti when cooked…so I don’t know why else it would be called that.
Let’s just agree that is why and move on.
Here is a little list style of my favorite way to cook spaghetti squash!
- Slice it lengthwise in half [use a large SHARP knife or things could get ugly really quickly]?
- Brush both insides of the squash lightly with olive oil on the inside
- Place them on a baking sheet (olive oil sides facing down)
- Let them cook in a 375 degree oven for 45 minutes
- Remove from oven, let cool and scrape the insides with a fork
- TA-DA! Stringy little spaghetti-looking noodles appear!
It’s a vegetable miracle.
I usually cook my spaghetti squash a day or two before I need it, which I did with this recipe! It keeps well in the refrigerator and saves on time!
As I mentioned, spaghetti squash is very versatile, which is also true for this adorable cup version that could hold ANY and all the things ?
I chose ingredients we already had on hand that we wanted to pack inside of these edible healthy cups, but feel free to substitute a few ingredients with what you have on hand!
Make yours vegetarian and meatless like these, add rotisserie chicken for a protein packed meal or kick that chicken to the curb and add sausage for a more indulgent route with LOADS of flavor.
I see these being Mexican styled or maybe the traditional spaghetti feel with meatballs and tomato sauce with mozzarella baked on top. Oh my word guys…?the ways left to explore when spaghetti squash is involved are seriously endless and I want to explore them ALL.
…but please save me a little time and just let me know how your explorations work out.
These have a definite succotash vibe to me and I actually ate the filling right out of the bowl! This combo of healthy veggies and beans was great all on its own.
But covering it with cheese and putting it in a cute little baked cup?
Um. Things just got amazing.
If you have spaghetti squash laying around, I would bet you have tons of options for the filling in that refrigerator.
Embrace fall. Give these harvest-love cups a try. ???
What are your favorite ways to eat spaghetti squash?
*Nutritional Information is for 2 cups (recipe makes 14 total)*
- 2 spaghetti squash (cooked and shredded)
- 1 cup corn
- 1 zucchini (chopped)
- 1 can fire roasted tomatoes (drained)
- 1 green onion (diced)
- ¾ cup peas
- 1 can black beans (drained)
- 2 eggs
- 1 cup mozzarella (shredded)
- Olive oil spray
- Salt + Pepper (to taste)
- Roast spaghetti squash using instructions in post or by clicking here.
- Place shredded squash in a large mixing bowl, add eggs and mix until combined. Place enough squash in each large muffin tin to fill and go up the sides (creating a small cup).
- Allow to cook at 375 degrees for 10-15 minutes until squash is browning on the tops and egg has cooked through.
- Combine veggies in a mixing bowl, toss and add small mixture to baked cups until all cups are filled.
- Add cheese to the top of each muffin and bake at 400 degrees for 5-7 minutes or until cheese has melted.
Recipe makes 14 cups.