Vegetarian Stuffed Spaghetti Squash Recipe

This vegetarian 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!

Hi friends!

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, appetizers or as a main dish.

So, today, I’m sharing a delicious recipe with you all using squash: vegetarian stuffed spaghetti squash!

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

• It’s 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.

Filling for Stuffed Spaghetti Squash

While your spaghetti squash is roasting away, start by preparing your filling.

1. In a pan, cook some diced onion in a little olive oil.
2. Then, add minced garlic and give that a little cook.
3. Stir in veggies and seasonings and cook until softened.
4. Add kale and cook until just wilted.
5. Stir in your favourite pasta sauce.

How to Cook Spaghetti Squash

1. Cut your spaghetti squash in half.
2. Then, scoop out and discard seeds (or keep ’em and roast).
3. Sprinkle each spaghetti ‘boat’ with a little salt, pepper and drizzle of olive oil.
4. Place squash halves cut-side down on a parchment paper lined baking sheet and roast.
5. When the squash is tender (and a knife easily pieces the flesh), it’s done.
6. Fill each half with the prepared filling.
7. Top with shredded mozzarella cheese.
8. Bake until the cheese is nice and melty!
9. Garnish with some parsley if you like and enjoy!

Hungry for more? Subscribe to the Girl Heart Food Newsletter!

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 a veggie option, I love canned lentils here.

More Tips & Variations

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.

Parsley was used as a garnish, but basil would be lovely instead.

Store-bought pasta sauce was used, but you can use your own homemade sauce. Choose a low-carb sauce to keep the carbs down, if that’s what you prefer.

This recipe for stuffed squash yields two generous servings. You can easily double the recipe, if you like, for your family.

Hope you love this vegetarian spaghetti squash recipe as much as we do!

If you make this roasted spaghetti squash recipe, please leave a comment below. Love to hear how you enjoyed it. Many thanks!

Let’s Be Social!
Follow Girl Heart Food on Facebook, Instagram, Pinterest and Twitter for all the latest delicious eats! Oh, and don’t forget to subscribe to our newsletter!