Ingredients:

  • 1 medium Spaghetti Squash (approx. 3 lbs)
  • 1 Tbsp extra virgin Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp freshly ground Black Pepper
  • 2 Tbsp Olive Oil (reserved from sun-dried tomato jar)
  • 1 small Shallot or Small Yellow Onion (finely diced)
  • 2 cloves Garlic (minced)
  • 1/2 cup Sun-Dried Tomatoes (oil-packed, drained and chopped)
  • 1 cup Whole Milk Ricotta Cheese
  • 1/2 cup Fresh Mozzarella (small dice or pearl size)
  • 1/4 cup Grated Parmesan Cheese
  • 1/2 cup (packed) Fresh Basil (roughly chopped)
  • 1/2 tsp Dried Oregano
  • Pinch Red Pepper Flakes (optional)
  • Salt and Pepper (To taste)
  • 1/4 cup Extra Mozzarella (shredded, for topping)

Instructions:

  1. Prep the Squash (Safety First!): Preheat oven to 400°F (200°C). Using a sharp, sturdy knife, carefully pierce the squash skin several times around the centre line. Microwave the whole squash for 3-4 minutes to soften the shell slightly, making it much safer to cut.
  2. Cut and Clean: Cut the squash lengthwise from stem to end. Scoop out the seeds and stringy pulp using a sturdy spoon.
  3. Oil and Season: Rub the cut sides of the squash with 1 Tbsp of olive oil, salt, and pepper.
  4. Roast: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Bake for 40–50 minutes, or until the flesh is easily pierced with a fork and strands begin to form.
  5. Cool Slightly: Once cooked, remove the squash and allow it to cool for 5–10 minutes.
  6. Sauté Aromatics: While the squash cools, heat the reserved 2 Tbsp of sun-dried tomato oil in a small skillet over medium heat. Add the diced shallots/onion and cook until softened and translucent (about 4 minutes). Add the minced garlic and cook for 1 minute until fragrant—don't let it brown!
  7. Combine Wet Ingredients: In a large mixing bowl, combine the ricotta cheese, diced mozzarella, grated Parmesan, the chopped sun-dried tomatoes, dried oregano, and red pepper flakes (if using).
  8. Add Aromatics: Pour the sautéed shallot and garlic mixture (and the oil) into the cheese mixture. Season generously with salt and pepper. Set aside.
  9. Shred the Squash: Using a fork, gently scrape the cooked squash flesh into the mixing bowl containing the filling, leaving a clean 1/4-inch border inside the squash shell to maintain its structure.
  10. Mix Thoroughly: Gently combine the squash noodles with the cheesy filling until everything is evenly coated. Taste and adjust seasoning (this is crucial for flavour!).
  11. Stuff the Shells: Spoon the mixture back into the empty squash shells, mounding the filling slightly.
  12. Top and Finish: Sprinkle the extra shredded mozzarella over the top of the stuffed squash halves.
  13. Final Bake: Return the stuffed halves to the oven for 10–15 minutes, until the filling is heated through and the topping is melted, bubbly, and lightly golden brown.
  14. Garnish and Serve: Remove from the oven, scatter the fresh, chopped basil over the top, and serve immediately.