Italian-style stuffed spaghetti squash

Thanksgiving Italian-style stuffed spaghetti squash recipe

Yearning for a delectable holiday dish that will delight your adventurous eaters and please your more traditionally-minded guests? If you answered, “Of course!” this Italian-style stuffed spaghetti squash recipe is for you!

Thanksgiving Italian-style stuffed spaghetti squash recipe

Not only are the hot and tender strands of squash, sautéed spinach, tomatoes, garlic, and capers effortlessly tossed with a creamy cheese sauce, they are impressively showcased at the table in the baked spaghetti squash shell. The bubbling, toasted mozzarella cheese on top makes it even harder to resist.

As you’re planning your festive meal, you’ll also be thrilled at the number of guests this recipe will serve. A large eight-pound spaghetti squash will typically yield an abundant 9 to 10 cups of squash.

Thanksgiving Italian-style stuffed spaghetti squash recipe

One note: Because of the hard outer shell, cutting a spaghetti squash in half can prove challenging. To make preparation easier, pierce the shell with a sharp knife and microwave the squash on HIGH for 3 to 4 minutes to soften the shell, then cut the squash in half and follow the recipe.

Thanksgiving Italian-style stuffed spaghetti squash recipe

1 vote


Italian-style stuffed spaghetti squash



Yield 4


  • 1 medium to large spaghetti squash
  • 3 tablespoons garlic, minced
  • 2 tablespoon extra virgin olive oil (in separate bowls)
  • 5 ounces fresh spinach, chopped
  • 4 tablespoons capers
  • 3/4 cup tomatoes, chopped
  • 1/3 cup cream
  • 1 tablespoon cream cheese
  • 1/2 cup Pecorino-Romano cheese
  • 1/2 cup Mozzarella cheese, shredded


  1.  Preheat the oven to 400 degrees.
  2.  Slice the squash in half lengthwise.  Scoop out the seeds.
  3.  Line a large baking sheet with parchment paper, or foil.
  4.  Drizzle 1/2 tablespoon olive oil in each side of squash, rubbing it all over the interior of the squash.  Place on the baking sheet upside-down.  Roast in oven for about 30 minutes.  
  5. Remove from oven and turn over and roast for an additional 15-20 minutes, or until the squash is tender and easily pierced with a fork.  Once done and cooled, separate the squash with a fork into strands, and leave the squash inside of each piece.
  6. In a skillet, on low to medium heat, sauté the garlic in 1 tablespoon of olive oil.  Do not allow it to burn.
  7. Add the spinach and cook until wilted.  Add the capers, tomatoes and sauté for 1-2 more minutes.  Add cream, cream cheese, Pecorino-Romano cheese and stir well.
  8. Season to taste with salt and pepper.
  9. Scoop spinach-tomato mixture evenly into both pieces of baked squash. Sprinkle with Mozzarella cheese.
  10. Broil for a few minutes until the top is lightly browned. Serve.


Adapted from a recipe by Peas and Crayons

Courses Dinner