stuffed spaghetti squash

Since I moved to the USA, I had to learn how to cook with local ingredients.

We’re subscribed to our CSA monthly box of local and organic fruits and veggies, so now that it’s -finally- fall in San Jose, CA we’ve received something I never saw before when I was living in Argentina. It’s spaghetti squash and it’s great.


I thought of preparing it stuffed with a meat-tomato sauce, as they do it in Argentina with other kind of pumpkins. For the stuffing, I’ve changed the beef for pork ground (which I also received monthly from a local ranch) and I also added some linguiça (portuguese pork sausage) for more flavor. This is a great recipe for autumn/wintery days. I hope you enjoy it!

You’ll need:

  • 1 medium spaghetti squash
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 1/2 link of linguiça
  • 1 lb  ground pork
  • 1 small organic onion, diced
  • 1/2 small organic red pepper, diced
  • 1 organic garlic clove, without the sprout
  • 1 tbsp green onions
  • 1/2 cup tomato sauce (easy, non-fat, homemade recipe here)
  • 1 slice of fresh mozzarella
  • 2 tbsp organic ricotta (I used the same than I did with this other recipe)
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1 bay leaf
  • salt and pepper to taste

Now, let’s do this.

First, cut the squash in half and brush the inner flesh of the spaghetti squash with olive oil, season with salt and pepper.

Bake it, skin side up, in a preheated 375F oven until tender, about 30-45 minutes.


Meanwhile, heat some olive oil in a large pan and add the diced onions and the garlic. Cook about 3-4 minutes and then add the peppers.


Cook about 2-3 minutes more and add the ground pork and the sausage (linguiça). Let it cook thoroughly stirring it from time to time with a wooden spoon.


Add the tomato sauce, dried oregano, basil, salt and pepper and a bay leaf. Let it cook for 10 minutes at low heat.

When the meat is totally cooked, turn off the stove and let it rest at room temperature until you’re going to use it.


When the squash is done, remove it from the oven.


Use a fork to fluff up some of the inside flesh of each half to form the spaghetti.


Add some of the ground pork linguiça tomato sauce, the ricotta and the mozzarella pieces over the spaghetti in each half.


Broil  until the cheese has melted and turned a light golden brown, about 2-3 minutes.


Serve and enjoy!

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