Stuffed Spaghetti Squash (with Tom Yum Paste)
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!
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Cut the spaghetti squash in half lengthwise, scoop out the seeds, and lightly coat the inside with oil.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
Spoon the filling back into the squash halves, top with cheese, and bake for another 10 minutes until bubbly and golden.
- 7
Garnish with fresh parsley or cilantro and serve hot — straight from the squash boats!