Spicy Tomato Parmesan Stuffed Spaghetti Squash
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted spaghetti squash halves stuffed with spiced tomato sauce, basil pesto, fresh herbs, and melted mozzarella and parmesan. A lighter vegetarian main that's meatless but satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 medium spaghetti squash, halved and seeds removed
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, smashed
- kosher salt and black pepper
- 1 can (14 ounce) san marzano tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1-2 teaspoons crushed red pepper flakes
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon onion powder
- 1/4 cup fresh basil, roughly chopped
- 1/2 cup basil pesto, homemade or store bought
- 8 ounces mozzarella, torn
- 1/4 cup panko bread crumbs (optional)
- 1/2 cup grated parmesan cheese
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 611mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 928mg
- Calcium
- 420mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 611MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.