| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
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Ingredients
- 1 spaghetti squash halved and seeded
- 2 Tbsp olive oil - divided or more as needed
- 1 clove garlic, or more to taste minced
- 1 large bell pepper chopped
- 2 medium tomatoes chopped
- 1 tsp dried basil
- 3/4 cup chevre, or other soft goat cheese crumbled
- salt and freshly ground pepper to taste
- 3 Tbsp dried bread crumbs or more to taste
- 3 Tbsp butter, or more to taste cut into small cubes
Ingredients
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Brush the inside of the spaghetti squash with 1 tablespoon olive oil and place cut-side down on a baking sheet.
- Bake in the preheated oven on the middle rack until squash is easily pierced with a fork, about 25 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add bell pepper. Cook and stir until softened, about 3 minutes. Stir in tomatoes and basil, cover, and cook, stirring occasionally, until soft, about 10 minutes.
- Remove spaghetti squash from oven, cool slightly, and shred the cooked squash into spaghetti-like strands. Place strands in a bowl. Add bell pepper mixture, goat cheese, salt, and black pepper and mix until well combined. Spoon mixture back into the squash halves. Sprinkle with breadcrumbs and butter cubes.
- Bake in the preheated oven until filling is bubbly and bread crumbs are browned, about 15 minutes.
