Baked and stuffed spaghetti squash

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This autumnal baked spaghetti squash recipe is stuffed with a delightful combination of ricotta, olives, raisins and nutmeg. Sprinkled with a crunchy Parmesan topping, this is a perfect comfort food dish for when it's cold outside. Swap the Parmesan for a hard cheese made with vegetable rennet to make this dish vegetarian.

First published in 2018





Preheat the oven to 180°C/gas mark 4. Slice the squash lengthwise and scoop out the seeds with a spoon. Drizzle with olive oil and sprinkle with a little salt. Place cut-side down on a baking tray and cook for 30 minutes
Scrape out the flesh using a fork, being careful not to tear the skins. Reserve the skins to stuff later and place the flesh onto a clean tea towel, squeezing out as much liquid as possible. Transfer to a bowl
Mix in the rest of the ingredients except the breadcrumbs and half of the Parmesan. Season to taste
Spoon the mixture back into the squash skins and sprinkle with the breadcrumbs and the remaining Parmesan. Bake for 25 minutes until a crust forms and serve

Pollyanna is a recipe developer who used to lead the team behind GBC Kitchen. She left Great British Chefs in 2022.

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