Active Time:35 minsTotal Time:45 minsServings:4Jump to Nutrition Facts

Active Time:35 minsTotal Time:45 minsServings:4

Active Time:35 mins

Active Time:

35 mins

Total Time:45 mins

Total Time:

45 mins

Servings:4

Servings:

4

Jump to Nutrition Facts

Photographer: Brie Goldman, Food Stylist: Holly Dreesman

Ingredients for the French onion-stuffed spaghetti squash recipe

Cook Mode(Keep screen awake)Ingredients1(2 1/2 pound)spaghetti squash, halved lengthwise and seeded½teaspoonsalt, divided½teaspoonground pepper, divided2tablespoonsextra-virgin olive oil1largeonion, quartered and thinly sliced½cuplow-sodium vegetableorchicken broth3clovesgarlic, minced1 ¼teaspoonsdried thyme1(15 ounce) canlow-sodium cannellini beans, rinsed1 ¼cupsshredded Gruyère cheeseChopped parsley for garnish (Optional)

Cook Mode(Keep screen awake)

Ingredients

1(2 1/2 pound)spaghetti squash, halved lengthwise and seeded

½teaspoonsalt, divided

½teaspoonground pepper, divided

2tablespoonsextra-virgin olive oil

1largeonion, quartered and thinly sliced

½cuplow-sodium vegetableorchicken broth

3clovesgarlic, minced

1 ¼teaspoonsdried thyme

1(15 ounce) canlow-sodium cannellini beans, rinsed

1 ¼cupsshredded Gruyère cheese

Chopped parsley for garnish (Optional)

DirectionsPosition rack in upper third of oven. Preheat to 450°F.Place squash cut-side down in a microwave-safe dish and add 1/4 cup water. Microwave, uncovered, on High until the flesh is tender, 10 to 12 minutes.(Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until tender, 40 to 50 minutes.)When cool enough to handle, scrape the squash from the shells into a large bowl. Add 1/4 teaspoon each salt and pepper; stir to combine.Photographer: Brie Goldman, Food Stylist: Holly DreesmanMeanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, until softened and beginning to brown about 5 minutes. Add broth, garlic, thyme and the remaining 1/4 teaspoon each salt and pepper. Cook, stirring, until the onions are very soft and the liquid has evaporated, about 5 minutes more. Transfer to the bowl with the squash; stir in beans and 1 cup cheese.Photographer: Brie Goldman, Food Stylist: Holly DreesmanPlace the squash shells on a large rimmed baking sheet. Divide the filling between the shells and sprinkle with the remaining 1/4 cup cheese.Photographer: Brie Goldman, Food Stylist: Holly DreesmanBake until hot and the cheese has melted, about 10 minutes. Turn the broiler on High and broil until the cheese starts to brown, about 2 minutes more. Sprinkle with parsley before serving, if desired.Photographer: Brie Goldman, Food Stylist: Holly DreesmanOriginally appeared: EatingWell.com, February 2023

Directions

Position rack in upper third of oven. Preheat to 450°F.Place squash cut-side down in a microwave-safe dish and add 1/4 cup water. Microwave, uncovered, on High until the flesh is tender, 10 to 12 minutes.(Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until tender, 40 to 50 minutes.)When cool enough to handle, scrape the squash from the shells into a large bowl. Add 1/4 teaspoon each salt and pepper; stir to combine.Photographer: Brie Goldman, Food Stylist: Holly DreesmanMeanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, until softened and beginning to brown about 5 minutes. Add broth, garlic, thyme and the remaining 1/4 teaspoon each salt and pepper. Cook, stirring, until the onions are very soft and the liquid has evaporated, about 5 minutes more. Transfer to the bowl with the squash; stir in beans and 1 cup cheese.Photographer: Brie Goldman, Food Stylist: Holly DreesmanPlace the squash shells on a large rimmed baking sheet. Divide the filling between the shells and sprinkle with the remaining 1/4 cup cheese.Photographer: Brie Goldman, Food Stylist: Holly DreesmanBake until hot and the cheese has melted, about 10 minutes. Turn the broiler on High and broil until the cheese starts to brown, about 2 minutes more. Sprinkle with parsley before serving, if desired.Photographer: Brie Goldman, Food Stylist: Holly Dreesman

Position rack in upper third of oven. Preheat to 450°F.

Place squash cut-side down in a microwave-safe dish and add 1/4 cup water. Microwave, uncovered, on High until the flesh is tender, 10 to 12 minutes.(Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until tender, 40 to 50 minutes.)When cool enough to handle, scrape the squash from the shells into a large bowl. Add 1/4 teaspoon each salt and pepper; stir to combine.

Two spaghetti squash halves on a baking sheet

Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, until softened and beginning to brown about 5 minutes. Add broth, garlic, thyme and the remaining 1/4 teaspoon each salt and pepper. Cook, stirring, until the onions are very soft and the liquid has evaporated, about 5 minutes more. Transfer to the bowl with the squash; stir in beans and 1 cup cheese.

Onion slices in a non-stick pan

Place the squash shells on a large rimmed baking sheet. Divide the filling between the shells and sprinkle with the remaining 1/4 cup cheese.

Two spaghetti squash halves filled with the French onion-stuffed spaghetti squash filling and placed on a baking sheet

Bake until hot and the cheese has melted, about 10 minutes. Turn the broiler on High and broil until the cheese starts to brown, about 2 minutes more. Sprinkle with parsley before serving, if desired.

French onion-stuffed spaghetti squash on a light blue plate, with a fork scooping out some of the squash filling

Originally appeared: EatingWell.com, February 2023

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Nutrition Facts(per serving)370Calories19gFat35gCarbs17gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.