Spaghetti Squash Stuffed Tomatoes are exactly what they sound like!
Spaghetti Squash Stuffed Tomatoes are juicy hallowed out tomatoes filled with spaghetti squash and topped with gooey cheddar cheese. The perfect low carb side dish!
Spaghetti squash is another food trend over the past 10 years. Much like cauliflower, it started to gain its popularity when gluten-free and low carb diets swept through the nation.
A magical vegetable, cooked spaghetti squash bakes up to a stringy, mild flavor, perfect for pairing with loud and rich flavors. Again, like cauliflower, the mild taste is a blank slate, taking on whatever flavors you give it. It also has a brilliant golden hue that lights up a plate.
Spaghetti Squash Stuffed Tomatoes are another simple side dish that I learned from my buddy Chef Tony Biggs in the Certified Angus Beef Brand Test Kitchen. He made it for a group of bloggers, but at that point in time didn’t have the recipe written down. I thought it was genius, so when I got home, I made my own version.
I love the simplicity and that is pairs with beef, chicken or seafood. You could even serve it as a main dish for meatless Monday! This recipe will not use the entire spaghetti squash, so use the other half for another dish, like Spaghetti Squash with Chunky Roasted Marinara.
If you need more low carb and or healthy side dishes, here are a few:
- 1/2 spaghetti squash
- 4 beefsteak tomatoes large and round
- 1 tablespoon butter
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked pepper
- 1/8 teaspoon ground nutmeg
- 1/2 cup sharp cheddar cheese grated
Preheat oven to 350 degrees. Set spaghetti squash, cut side down, on a baking sheet. Roast for 30-40 minutes. Skin should pierce easily with a fork when done.
Remove from oven and allow to cool before flipping over. Using a fork, scrape the interior until spaghetti squash flesh easily comes out resembling long strands of pasta. Remove to a bowl and set side. Keep oven warm at 350 degrees.
In a medium skillet, melt butter and add spaghetti squash, tossing over medium-high heat. Continue until spaghetti squash has lost moisture and stops steaming, approximately 10 minutes. Toss in fine sea salt, freshly ground pepper and nutmeg. Remove from heat and set aside.
Cut tomatoes in half horizontally. Scoop out pulp. Fill tomato halves with spaghetti squash. Equally divide sharp cheddar cheese among tomatoes halves and place on a foil lined cookie sheet.
Bake until cheese has melted, approximately 10 minutes.
Remove and serve immediately.
If you tried this recipe, come back and let us know how it was!