Stuffed Spaghetti Squash with Lamb, Tomatoes, and Feta Recipe

Introduction

Stuffed spaghetti squash is a delicious and hearty dish that combines savory ground lamb with rich tomato sauce and salty feta cheese. This recipe transforms the squash into a satisfying low-carb alternative to traditional pasta dishes, perfect for a family dinner.

Ingredients

• 2 spaghetti squash (about 3 lbs each)
• 1/4 cup extra virgin olive oil
• 1 yellow onion, diced
• 6 cloves garlic, minced
• 1.5 lb ground lamb
• 1 can (28 oz) San Marzano tomatoes
• 2 tbsp tomato paste
• 2 tsp dried oregano
• 1/4 cup fresh basil, chopped
• 1 tbsp fresh thyme
• 1/2 cup Kalamata olives, chopped
• 1 cup feta cheese, crumbled
• 1.5 tsp sea salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and prepare a baking sheet.
2. Step 2: Cut the spaghetti squash in half lengthwise and remove the seeds. Score the flesh with a knife, then brush each half with olive oil.
3. Step 3: Season the cut sides with sea salt and black pepper, then place the squash halves cut-side down on the baking sheet.
4. Step 4: Roast the squash for 35 to 40 minutes, or until the flesh is tender when pierced with a fork.
5. Step 5: Remove the squash from the oven and use a fork to scrape the flesh into strands, leaving the shell intact for stuffing.
6. Step 6: In a large skillet, heat olive oil over medium heat and sauté the diced onion until softened. Add the minced garlic and cook for an additional minute.
7. Step 7: Add the ground lamb to the skillet and cook until browned, breaking it up with a spoon. Drain any excess fat.
8. Step 8: Stir in the tomato paste and cook briefly to deepen the flavor.
9. Step 9: Add the San Marzano tomatoes, dried oregano, fresh thyme, sea salt, black pepper, and red pepper flakes. Stir well to combine.
10. Step 10: Let the sauce simmer gently for 15 minutes to develop flavor, then stir in the fresh basil, chopped Kalamata olives, and crumbled feta cheese.
11. Step 11: Spoon the lamb and tomato mixture evenly into each squash half, spreading it out to fill.
12. Step 12: Return the stuffed squash halves to the oven and bake for an additional 10 to 12 minutes until heated through.
13. Step 13: Remove from the oven, allow to rest briefly, and serve warm.

Tips & Variations

• For a vegetarian version, substitute ground lamb with cooked lentils or mushrooms for a similar texture and earthiness.
• Try adding chopped spinach or kale to the sauce for extra greens and nutrients.
• Use goat cheese instead of feta for a creamier, tangier flavor.
• Roast the squash a day ahead to save time on the day of serving.

Storage

Store any leftover stuffed spaghetti squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat?

Yes, ground beef, turkey, or chicken can be used instead of ground lamb depending on your preference. Adjust cooking times slightly and season accordingly.

How do I know when the spaghetti squash is done roasting?

The squash is ready when you can easily pierce the flesh with a fork and the strands pull apart effortlessly. The skin should also be slightly browned and tender.

Stuffed Spaghetti Squash with Lamb, Tomatoes, and Feta Recipe

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★★★★★

4.5 from 63 reviews

• Author: Harper
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x

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Description

This Stuffed Spaghetti Squash recipe features roasted spaghetti squash filled with a savory ground lamb and tomato mixture, enhanced with fresh herbs, Kalamata olives, and creamy feta cheese. A flavorful, hearty dish perfect for a satisfying family meal.

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Ingredients

Scale 1x2x3x

For the Spaghetti Squash

• 2 spaghetti squash (about 3 lbs each)
• 1/4 cup extra virgin olive oil
• 1.5 tsp sea salt
• 1/2 tsp black pepper

For the Lamb Filling

• 1 yellow onion, diced
• 6 cloves garlic, minced
• 1.5 lb ground lamb
• 1 can (28 oz) San Marzano tomatoes
• 2 tbsp tomato paste
• 2 tsp dried oregano
• 1 tbsp fresh thyme
• 1/4 cup fresh basil, chopped
• 1/2 cup Kalamata olives, chopped
• 1 cup feta cheese, crumbled
• 1/4 tsp red pepper flakes

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Instructions

1. Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet to prepare for roasting the spaghetti squash.
2. Prepare the squash: Cut each spaghetti squash in half lengthwise and scoop out the seeds. Score the flesh with a fork, then brush the cut sides with extra virgin olive oil to enhance flavor and prevent drying.
3. Season and position squash: Sprinkle the cut sides with sea salt and black pepper. Place the squash halves cut-side down on the prepared baking sheet, which helps to soften the flesh evenly as they roast.
4. Roast the squash: Bake the squash in the oven for 35–40 minutes or until the flesh is tender and easily pierced with a fork.
5. Scrape the flesh: Using a fork, scrape the flesh into strands while keeping the shells intact, which will serve as the bowls for the stuffing.
6. Sauté aromatics: In a large skillet, heat some olive oil and sauté the diced onion until softened. Add the minced garlic and cook until fragrant, taking care not to burn the garlic.
7. Cook the lamb: Add the ground lamb to the skillet and cook until browned throughout, breaking it up with a spoon. Drain any excess fat to keep the mixture from becoming greasy.
8. Add tomato paste: Stir in the tomato paste and cook briefly to enhance its flavor and integrate it into the meat mixture.
9. Add tomatoes and seasonings: Pour in the San Marzano tomatoes, then add dried oregano, fresh thyme, sea salt, black pepper, and red pepper flakes. Stir well to combine.
10. Simmer the mixture: Let the sauce simmer gently for 15 minutes, allowing the flavors to meld and the sauce to reduce slightly.
11. Add fresh ingredients and cheese: Stir in the chopped fresh basil, Kalamata olives, and crumbled feta cheese to enrich the filling with fresh and tangy notes.
12. Stuff the squash: Fill each roasted spaghetti squash half evenly with the lamb and tomato mixture, spreading the filling to cover the surface.
13. Bake stuffed squash: Return the stuffed squash halves to the oven and bake for 10–12 minutes until heated through and the cheese slightly melts.
14. Rest and serve: Let the stuffed spaghetti squash rest briefly after baking, then serve warm as a flavorful and satisfying main dish.

Notes

• You can substitute ground beef or turkey if lamb is not preferred.
• To make this dish vegetarian, omit the lamb and increase the amount of olives and feta or add cooked lentils.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
• For a spicier kick, increase the red pepper flakes to taste.
• Use a sharp knife when cutting the squash as the skin can be tough.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Keywords: spaghetti squash, stuffed squash, ground lamb recipe, Mediterranean dinner, low carb dinner, healthy stuffed squash, baked stuffed squash