Servings: 6-8

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Stuffed Spaghetti Squash Italiano


1/2 of a Frieda’s Spaghetti Squash (cut lengthwise), cooked, seeds removed
1 cup shredded Cheddar cheese
1 cup grated zucchini squash
1 cup tomato sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried basil leaves, crumbled
Dash of garlic powder
2 tablespoons grated Parmesan cheese


Scrape the interior of the squash with 2 forks to separate the pulp into spaghetti-like strands. Place in a large mixing bowl and reserve the empty shell halves.

Add the Cheddar cheese, zucchini, tomato sauce, salt, pepper, basil and garlic powder and mix well. Spoon the mixture into the empty squash shells. Sprinkle with Parmesan cheese. Place on a baking sheet and bake at 350 degrees for 20 minutes or until bubbly.