Creamy Stuffed Spaghetti Squash Recipe with Tomatoes, Basil, and Balsamic Glaze
If you aren’t a fan of spaghetti squash, this creamy stuffed spaghetti squash recipe might just change your mind.
If the idea of cream cheese, grape tomatoes, fresh basil, and balsamic glaze sounds good to you, this is the perfect fall recipe for dinner tonight.
Recipe Variations
- Try adding some cooked and crumbled bacon bits, or shredded chicken.
- Try different herbs for seasoning such as parsley or thyme.
- For a dairy-free version, substitute cream cheese with plant-based cream cheese.
What To Serve With Creamy Stuffed Spaghetti Squash
You can enjoy this as a main course, or you can enjoy it as a side dish. If you want to out the meal, here are some ideas for what to serve with this.
- Chicken
- Beef
- Pork
- Pan-fried tofu
- Seafood
- Green salad
- Soup
About The Ingredients
Spaghetti squash – Mine was 1.15 lb. to be exact
Extra virgin olive oil – Or any oil you prefer to use.
Plain cream cheese – Softened. You can use any type you want, dairy or non-dairy.
Minced garlic – Or pressed.
Red pepper flakes – Optional for a bit of spicy kick.
Dried oregano
Cherry tomatoes – Or grape tomatoes – halved.
Balsamic glaze – For garnish.
Fresh basil leaves – Chopped
How To Make Creamy Stuffed Spaghetti Squash
Preheat your oven to 400°F.
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Bake in the preheated oven for about 40-45 minutes, or until the squash is tender and easy to scrape. Make sure to scrape sideways and let the squash cool.
In a medium bowl, combine the softened cream cheese, minced garlic, red pepper flakes (if using), dried oregano, and a pinch of salt and pepper. Mix until smooth and well combined.
Add the scraped squash to the bowl with the cream cheese mixture. Mix well to ensure the squash is evenly coated with the creamy mixture.
Gently fold in the tomatoes.
Transfer the mixture back into the squash shells on the baking dish, and return it back to the oven. Bake for an additional 10-15 minutes, or until the top is lightly browned and creamy. Remove from the oven and let it cool for a few minutes.
Garnish with fresh basil leaves and drizzle with balsamic glaze.
Serve and enjoy.
Storage
Store leftovers in the fridge in an airtight container for up to three days.
Freezing
Freezing is not recommended.
Reheating
Reheat in a microwave or oven.
More Stuffed Spaghetti Squash Recipes
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Creamy Stuffed Spaghetti Squash Recipe with Tomatoes, Basil, and Balsamic Glaze
Equipment
- 1 Baking sheet
Ingredients
- 1 lb. spaghetti squash (Mine was 1.15 lb. to be exact. Just pick a smaller squash)
- 1 tbsp. olive oil
- 8 oz. cream cheese (softened)
- 2 tsp. minced garlic (or pressed)
- ½ tsp. red pepper flakes (optional)
- ½ tsp. dried oregano
- 1 cup cherry tomatoes (halved)
- ¼ cup fresh, chopped basil
- 2 tbsp. balsamic glaze
Instructions
- Preheat your oven to 400°F.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Bake in the preheated oven for about 40-45 minutes, or until the squash is tender and easy to scrape. Make sure to scrape sideways and let the squash cool.
- In a medium bowl, combine the softened cream cheese, minced garlic, red pepper flakes (if using), dried oregano, and a pinch of salt and pepper. Mix until smooth and well combined.
- Add the scraped squash to the bowl with the cream cheese mixture. Mix well to ensure the squash is evenly coated with the creamy mixture.
- Gently fold in the tomatoes.
- Transfer the mixture back into the squash shells on the baking dish, and return it back to the oven. Bake for an additional 10-15 minutes, or until the top is lightly browned and creamy. Remove from the oven and let it cool for a few minutes.
- Garnish with fresh basil leaves and drizzle with balsamic glaze.
- Serve and enjoy.
Notes
Nutrition
