Stuffed Spaghetti Squash


For the Squash

2 medium spaghetti squash

2 teaspoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

For the Stuffing

4 strips thick-sliced bacon - chopped

1 pound boneless Pork - cut into bite-sized pieces

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups baby spinach - torn into pieces

1/2 cup yogurt

1 cup mozzarella cheese - divided

2 tablespoons chopped basil, plus additional for garnish

For the Squash

Preheat the oven to 400.
Cut squash in half lengthwise and scoop out seeds.
Brush the cut sides with olive oil and sprinkle with salt and pepper.
Place the squash cut-side down on a rimmed baking sheet.
Add 2 tablespoons water sprinkled into the baking sheet.
Bake for 40 to 45 minutes.
Remove from the oven and let them cool.
Reduce the oven temperature to 350.

For the Stuffing

Cook the bacon until it is crisp, remove bacon to a paper towel and pat dry.
Discard all but 1 tablespoon bacon fat and increase the heat to medium high.
Add Pork and season with garlic powder, salt, and pepper.
Sauté the Pork 5 minutes. Remove from the heat, then add the spinach.
Stir together until the spinach wilts, then stir in yogurt, half of the mozzarella cheese, and basil.

To stuff the squash

Once the squash is cooled enough to handle, use a fork to shred and fluffed and it looks like a "nest."
Divide the Pork filling evenly among the boats, using a fork lightly mix with shredded spaghetti squash.
Arrange stuffed squash on a baking sheet and sprinkle with reserved bacon and remaining mozzarella cheese.
Bake 10 minutes. Let cool for 10 minutes, serve garnished with fresh basil.
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