This stuffed spaghetti squash recipe is loaded with lots of veggies, pasta sauce and generously covered with melted mozzarella cheese. It’s filling, delicious and simply a family favourite!
Though roasted squash is usually considered more of a fall food, I can enjoy year-round. Squash is just so versatile and can be used in side dishes, soups, crostini or in a main dish (like this stuffed acorn squash recipe).
So, today I’m sharing a delicious stuffed spaghetti squash recipe with you all!
Truth be told, though, I love spaghetti squash not because it’s low carb.
I love it because it’s simply delicious.
And there’s cheese.
Dawn’s all about the cheese and veggies.
Balance, am I right?
Why We Love This Stuffed Spaghetti Squash Recipe
- This recipe requires very little hands-on time. It’s mostly waiting for the squash to roast.
- It’s a great meatless meal for any day of the week.
- Of course, it’s super comforting and delicious!
Is Spaghetti Squash Low Carb?
Yep! As mentioned, this magical veggie is low carb. When it cooks you can shred it and it looks like squash pasta if you will.
It’s a delicious alternative for someone who wants to eat more veggies, but also want to reduce their carb intake.
The Filling
While your spaghetti squash is roasting away, start by preparing your filling.
- In a pan, cook some diced onion in a little olive oil.
- Then add minced garlic and give that a little cook.
- Stir in veggies and seasonings and cook until softened.
- Add kale and cook until just wilted.
- Stir in your favourite pasta sauce.
How To Cook Spaghetti Squash
- Cut your spaghetti squash in half.
- Scoop out and discard the seeds (or keep them and roast).
- Sprinkle each spaghetti boat with a little salt, pepper and drizzle of olive oil.
- Place squash halves cut-side down on a parchment paper-lined baking sheet and roast.
- When the squash is tender (and a knife easily pieces the flesh), it’s done.
- Fill each half with the prepared filling.
- Top with shredded mozzarella cheese.
- Bake until the cheese is nice and melty!
- Garnish with some parsley if you like and enjoy!
Do I Have to Add Cheese?
Not at all! If you want this to be a dairy-free or vegan spaghetti squash recipe, just omit the cheese.
Alternatively, you can use your favourite vegan cheese instead. If using vegan Parmesan, there’s no need to roast the squash again. Just top with the cheese and enjoy.
Can I Add a Protein?
For sure! If you don’t need this to be vegetarian, cook some ground beef, turkey or chicken before adding to your pasta sauce. Alternatively, mix in some cooked leftover protein from another meal.
For extra oomph (and a vegetarian option), sometimes I add some canned lentils to the sauce.
Tips for Making This Recipe
- Squash roast time can vary, depending on their size. Of course, larger squash will take longer than smaller ones. You’re basically looking at anywhere from 40 to 60 minutes. You simply want to cook until tender through the centre when pierced with a knife.
- This recipe for stuffed squash yields two generous servings. You can easily double the recipe, if you like.
- Store-bought pasta sauce was used in this vegetarian spaghetti squash recipe, but you can use your own homemade sauce. Choose a low-carb sauce to keep the carbs down, if that’s what you prefer.
If you make this easy spaghetti squash recipe, be sure to leave a comment below!
Stuffed Spaghetti Squash
Ingredients
- 1 spaghetti squash, about 2 pounds
- 2 tablespoons olive oil, divided
- ½ teaspoon salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 1 yellow onion, peeled and diced
- 3 cloves garlic, minced
- ½ bell pepper, diced small
- 1.5 cups sliced baby bella (cremini) mushrooms
- ¼ teaspoon crushed red pepper flakes
- 2 cups chopped kale (bite-sized pieces, leave only, no stems), loosely packed
- 1.5 cups pasta sauce, use your favourite low carb variety or regular if you don't need to be low carb
- 2 to 4 ounces shredded mozzarella cheese, ½ to 1 cup (depending on how cheesy you want things)
- Chopped fresh parsley or basil, garnish to taste (optional)
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Carefully cut your spaghetti squash in half lengthwise. Scoop out and discard seeds (or keep them for later for another use).
- Sprinkle spaghetti squash halves (or boats) with ¼ teaspoon each of salt and black pepper and 1 tablespoon of olive oil.
- Line a baking sheet with parchment paper and roast CUT SIDE DOWN for about 40 to 60 minutes or until a knife easily pierces the flesh when inserted through the squash. Time can vary, depending on the size of the squash. Mine took about 45 minutes.
- Meanwhile, heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- Add onion and cook, stirring often, until softened, about 3 to 5 minutes.
- Add garlic and cook, stirring, for about 1 minute.
- Add mushrooms, bell pepper, remaining ¼ teaspoon each of salt and black pepper and crushed red pepper flakes and cook, stirring often, until the pepper have softened and mushrooms have lost some of their moisture, about 5 minutes.
- Add kale and cook, stirring occasionally, until wilted, about 2 to 3 minutes.
- Pour in pasta sauce, stirring in, and heat through for a couple of minutes or so.
- Once squash are cooked, portion filling into them, top with shredded cheese and bake just until the cheese has melted.
- Garnish with parsley (if desired). Serve and enjoy!
Notes
- Squash roast time can vary, depending on their size. Of course, larger squash will take longer than smaller ones. You’re basically looking at anywhere from 40 to 60 minutes. You simply want to cook until tender through the centre when pierced with a knife.
- This recipe for stuffed squash yields two generous servings. You can easily double the recipe, if you like.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
