Stuffed Spaghetti Squash

The idea for stuffing spaghetti squash with marinara and mozzarella came from the Collards & Carbonara cookbook, and I’ve added sautéed shiitakes and basil for even more flavor.



  1. Heat oven to 400 degrees F.
  2. Cut squashes in half lengthwise and scoop out seeds, and place on a lined baking sheet, cut side up. Brush each cavity generously with 2 tablespoons of extra virgin olive oil. Strip the leaves of a thyme sprig into each squash and sprinkle with salt and pepper.
  3. Place in the oven and roast until almost fork tender, about 25 minutes. Meanwhile, heat marinara sauce until hot in a small saucepan, and sauté the mushrooms.
  4. To sauté mushrooms, heat remaining 2 tablespoons of extra virgin olive oil in a skillet over medium heat. Stir in the sliced mushrooms and shallots and cook until the mushrooms begin to wilt, about 3 to 4 minutes. Stir in the garlic and the leaves of the remaining thyme sprig and cook, stirring frequently, until mushrooms are tender, about 3 to 4 minutes more. Remove from heat, season with salt and pepper, and keep warm.
  5. Remove squash from oven and fill each squash with about 1/2 cup of heated marinara. Evenly divide the mozzarella between the squashes. Divide the sautéed mushrooms between each squash. Return to the oven and bake until hot and bubbly, and mozzarella has melted, about 10 to 15 minutes.
  6. Remove from oven and top with grated Parmesan and chopped basil.


I used the tiny mozzarella balls labeled ciliegine (cherry). I still tore them into pieces, but you could start with one large ball and either dice it or tear into small bits.