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.
Ingredients
Scale
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
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet to prepare for roasting the spaghetti squash.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add tomato paste: Stir in the tomato paste and cook briefly to enhance its flavor and integrate it into the meat mixture.
- 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.
- Simmer the mixture: Let the sauce simmer gently for 15 minutes, allowing the flavors to meld and the sauce to reduce slightly.
- 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.
- Stuff the squash: Fill each roasted spaghetti squash half evenly with the lamb and tomato mixture, spreading the filling to cover the surface.
- 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.
- 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
