Ingredients
- A spaghetti squash weighing 3 pounds, halved, and deseeded
- 2 medium-sized plum tomatoes, finely diced
- A blend of ½ cup of shredded mozzarella cheese
- ¼ cup of freshly chopped cilantro
- 2 ½ tablespoons of grated Parmesan cheese, if desired
- Season with a pinch of kosher salt and freshly ground black pepper
- A hint of hot pepper sauce like Frank's RedHot® can be added for an extra kick
- Sprinkle 2 tablespoons of grated Parmesan cheese to your liking, as an option
Step 1
Pierce the squash several times using a fork, then place it on a microwave-safe plate. Microwave the squash on High for 5 minutes, then turn it and continue cooking until it becomes soft, which usually takes an additional 5 minutes. Allow the squash to rest for about 5 minutes before proceeding.
Step 2
Next, cut the squash in half lengthwise and carefully remove and discard the seeds. Use a fork to scrape out the insides of the squash to create strands, and transfer them to a large bowl. Don't forget to set aside the reserved skins for later use.
Step 3
In the same bowl with the squash strands, add in diced tomatoes, chopped mozzarella cheese, fresh cilantro, and around 2 1/2 tablespoons of Parmesan cheese. Mix all the ingredients together thoroughly, and season the mixture with salt and pepper to taste. Once combined, carefully spoon the mixture back into the spaghetti squash shells.
Step 4
Microwave the filled squash shells on HIGH until the mixture is heated through, which usually takes about 2 minutes. To finish, top the stuffed squash with a drizzle of hot sauce and a sprinkle of the remaining Parmesan cheese. Enjoy your delicious and flavorful dish!
Extra Tips & Suggestions
- 1. First things first, choose a ripe and firm spaghetti squash to ensure optimal flavor and texture for your dish.
- 2. When storing your spaghetti squash, it's best to keep it in a cool, dry place such as a pantry or cupboard. Avoid storing it in the fridge as this can cause the squash to spoil more quickly.
