Description
This Stuffed Spaghetti Squash with Tom Yum Paste is a cozy twist on a classic. Roasted squash halves are filled with savory-sour ground chicken, Thai tom yum paste, and veggies — then baked with melty cheese on top. It's super addictive!
Ingredients
Scale
- 1 medium spaghetti squash, halved and seeded
- 1 tbsp oil
- 7 cloves garlic, minced
- 1 large onion, diced
- 1 bell pepper, diced, or 5 small sweet bell peppers
- 1 large Roma tomatoes, chopped
- 1 lb ground chicken (or ground turkey, pork, or Italian sausage)
- 1/4 cup Tom Yum paste
- 1 cup packed parsley or cilantro, use stems too. Save some for garnish
- ½ cup pork or chicken stock. Add more as needed if meat mixture gets too dry in the pan
- 1 ts salt- or as needed, depending on your Tom Yum paste.
- 1/2 teaspoon ground white or black pepper
- 1 ½ cups shredded mozzarella cheese
Instructions
- Cut, scoop, and grease the squash. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and lightly coat the inside with oil.
- Roast the spaghetti squash. Preheat your oven to 400°F (200°C). Place the squash halves cut-side up on a foil-lined baking sheet and roast for about 30–40 minutes, or until tender and the flesh easily pulls into strands.
- Cook the filling. In a large pan over medium heat, sauté garlic and onion in oil until fragrant. Add bell pepper and tomatoes and cook until softened. Stir in ground chicken and cook until almost done but still slightly pink.
- Add paste and seasoning and simmer. Stir in Tom Yum paste, cilantro, and stock. Let the mixture simmer for 4–5 minutes until slightly thickened. Season with salt and pepper, taste, and adjust as needed.
- Combine with roasted spaghetti squash. Once the spaghetti squash is roasted, use a fork to scrape out the strands. Add them to the pan, toss gently, and mix until evenly coated in the sauce. Add a splash more stock if the pan gets too dry.
- Stuff and bake. Spoon the filling back into the squash halves, top with cheese, and bake for another 10 minutes until bubbly and golden.
- Serve and enjoy. Garnish with fresh parsley or cilantro and serve hot — straight from the squash boats!
Notes
- Use ripe, firm squash for better texture.
- Don’t overbake — spaghetti squash should be tender but not mushy
- Add spinach to the filling for an extra boost of greens.
- Spice it up with Thai chilies or red pepper flakes if you like heat.
- Make it vegetarian by swapping chicken with mushrooms or tofu.
- Prep Time: 10
- Cook Time: 50
- Category: fusion
- Method: stove top, baking
- Cuisine: Thai fusion