Spaghetti Squash Stuffed Peppers
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Spaghetti Squash Stuffed Peppers

Submitted by: Isabel De Los Rios

Prep Time: 15 Minutes

Cook Time: 40 Minutes

Servings: 3

If you've never had spaghetti squash, this is a great dish to start with!


    3 med. green bell pepper

    1 c. spaghetti squash

    1 lbs. ground beef

    1 sweet onion

    2 garlic

    1 c. tomato sauce

    1 tsp. red pepper flakes

    1 1/2 tsp. sea salt


Preheat oven to 400ºF. Cut peppers in half (top to bottom) and remove seeds and ribs. In a medium skillet, brown ground beef, diced onion, and finely chopped garlic. Drain. In a large bowl, combine ground beef mixture, cooked spaghetti squash, tomato sauce, salt, and red pepper flakes. Mix well. Place the peppers in a 9x13 baking dish, skin side down. Divide the beef mixture among the pepper halves. Cover the dish with foil; bake for 35-40 minutes.

*Baked Spaghetti Squash I cook my spaghetti squash whole as it is sometimes extremely difficult to cut in half (especially the big ones).

Pierce the squash several times with a sharp knife. Make sure you do this or you may end up with a messy "Squash Explosion." There are 2 different ways you can cook a spaghetti squash whole: Method 1, Oven: Bake about an hour in the oven at 375ºF. Method 2, Crock Pot: Put the spaghetti squash in a crock pot with a cup of water and let it go on low all day (8 to 10 hours).

When done, cut open "at the equator" (not lengthwise), remove seeds and pulp, (be sure to use an oven mitt as it will be HOT) and separate strands with a fork.