If you're looking to impress your dinner guests with a dish that's both delicious and visually stunning, look no further than our Alla Vodka Stuffed Spaghetti Squash! This Italian-inspired recipe combines the rich, creamy flavors of vodka sauce with the unique texture of spaghetti squash, creating a culinary masterpiece that’s not only satisfying but also healthy. With just a little prep time and a few simple ingredients, you can transform this humble vegetable into a gourmet delight that will have everyone asking for seconds. Ready to elevate your dinner game? Let’s dive into this mouthwatering recipe!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 cup vodka sauce
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and discard or save for roasting.
- Brush the inside of the squash halves with olive oil and season with salt and pepper. Place cut-side down on the prepared baking sheet.
- Roast the squash for 35-40 minutes, or until the flesh is tender and easily separates into spaghetti-like strands when scraped with a fork.
- While the squash roasts, heat olive oil in a skillet over medium heat. Add diced onions and sauté until translucent, about 3-4 minutes.
- Add minced garlic and red pepper flakes, cooking for another 30 seconds until fragrant.
- Pour in vodka sauce and simmer for 5 minutes, stirring occasionally.
- Once squash is cooked, use a fork to gently scrape the flesh, creating spaghetti-like strands while keeping them inside the squash skin.
- Mix ricotta cheese into the vodka sauce, stirring until well combined.
- Pour the sauce mixture over the squash strands, ensuring even distribution.
- Sprinkle shredded mozzarella cheese on top of each squash half.
- Return to the oven and broil for 2-3 minutes, or until cheese is melted and slightly golden.
- Remove from oven, let cool for 2-3 minutes, and serve hot.
Tips
- Choosing the Right Squash: When selecting your spaghetti squash, look for one that is firm and free of blemishes. A medium-sized squash is perfect for this recipe, yielding just the right amount of servings.
- Roasting Technique: To achieve perfectly tender strands, make sure to roast the squash cut-side down. This allows the steam to cook the flesh evenly, making it easier to scrape out those spaghetti-like strands.
- Enhance the Flavor: For an extra kick, consider adding some chopped fresh herbs like basil or parsley to the vodka sauce before mixing it with the ricotta. Fresh herbs can elevate the dish and add a pop of color.
- Cheese Variations: Feel free to experiment with different types of cheese! Adding a sprinkle of Parmesan cheese along with the mozzarella can enhance the flavor profile and add a delightful crust when broiled.
- Serving Suggestions: This dish pairs beautifully with a side salad or garlic bread. For a complete Italian experience, consider serving a glass of white wine alongside your meal.
- Leftover Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture, or in the microwave if you're short on time.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 10g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 30mg
