This vegetarian stuffed spaghetti squash recipe is loaded with lots of veggies, pasta sauce and generously covered with melted mozzarella cheese. It’s low carb, 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 are just so versatile and can be used in sides, soups, appetizers or as a main dish.
So, today, I’m sharing a delicious low carb recipe with you all using squash – vegetarian stuffed spaghetti squash!
Truth be told, though, I love this recipe 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…
I love those too 😉 #balance
Why We Love this Stuffed Spaghetti Squash Recipe
- It’s very little hands on time. It’s mostly waiting for the squash to roast
- Gluten free
- Vegetarian
- 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.
- 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 cooked until just wilted.
- Stir in your favourite pasta sauce.
How to Cook Spaghetti Squash
- Cut your spaghetti squash in half.
- Then, scoop out and discard seeds (or keep ’em 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 prepared filling.
- Top with shredded mozzarella cheese.
- Bake or broil until cheese is nice and melty!
- Garnish with some parsley if you like and enjoy!
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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 or opt for vegan parmesan (from Minimalist Baker). 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! 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 pieced 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.
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!
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Vegetarian Stuffed Spaghetti Squash
Ingredients
- 1 spaghetti squash (about 2 pounds)
- 2 tablespoons olive oil , divided
- ½ teaspoon salt , divided
- ½ teaspoon black pepper , divided
- 1 yellow onion , peeled and diced
- 3 cloves garlic , minced
- ½ bell pepper , small dice
- 1.5 cups baby bella/cremini mushrooms , sliced
- ¼ teaspoon red chili flakes
- 2 cups kale , leaves removed from stems/cut into bite-sized pieces
- 1.5 cups pasta sauce (your favourite variety)
- 2 to 4 ounces shredded mozzarella cheese (about ½ to 1 cup (packed) depending on how cheesy you want things)
- chopped fresh parsley (garnish, optional)
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Carefully cut your spaghetti squash in half length-wise. 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 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 will vary depending on the size of the squash. Mine took about 45 minutes.
- Meanwhile, in a non-stick skillet on medium heat, add remaining 1 tablespoon of olive oil.
- Once shimmering, add onion and cool 3 to 5 minutes.
- Add garlic and cook 1 minute.
- Add mushrooms, bell pepper, remaining ¼ teaspoon each of salt and pepper and red chili flakes. Cook 5 minutes.
- Add kale and cook to wilt, about 2 to 3 minutes.
- Pour in pasta sauce and warm through for a couple of minutes.
- Once squash are cooked, portion filling into them, top with shredded cheese and bake just until the cheese has melted. Alternatively, you can set the oven to broil and cook for a few minutes or until the cheese as melted.
- Garnish with parsley, if desired. 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 pieced 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.
- This recipe for stuffed squash yields two generous servings. You can easily double the recipe, if you like, for your family.
I find spaghetti squash to be fascinating. It’s so cool the way it pulls into those strands after it’s cooked! This recipe sounds absolutely delectable. What a comfort food meal. 🙂 ~Valentina
I know what you mean! Thank you Valentina 🙂
What a fabulous way to enjoy spaghetti squash, Dawn! Thank you for the step by step on how to cook it! One of those veggies that can be a little daunting, but you make it look easy!
Thank you very much, Marissa! Appreciate the kind words 🙂
This is my kind of dinner! I love all the wholesome ingredients and I can’t wait to try it! Hope you’re having a great weekend!
Happy to hear it! Thanks Kelsie! Hope you love it 🙂
I’m totally loving this stuffed spaghetti squash and I agree that it can be eaten year round! This is a type of meal that fills you up but makes you feel good too! Love all that cheese 🙂
Me too! Thanks Kathy 🙂
Bet these are super delicious Dawn! I love spaghetti squash, so these will be hitting our menu soon! Pinned!
Definitely!! Thanks Mary Ann! Enjoy 🙂
Love how fresh and vibrant this squash looks Dawn! I think I’ve only had spaghetti squash once, so I definitely need to try this recipe! Have a great weekend!
Thank you Michelle! Hope you enjoy!
It’s been too long since I cooked up a spaghetti squash, so thanks for the inspiration! I’m going to be trying this one 🙂
Thanks Jennifer! Hope you enjoy 🙂
Well this is a fun meal! Can you believe I have never had spaghetti squash?! I need to get on that!! This is my kind of meal, my friend!! Have a great weekend! xoxo
Thanks Annie! Well, now is the time to try 😉 Have a great week! XOXO
This stuffed squash looks amazing, Dawn! Talk about a healthy spin on some of the best comfort food ever. I could totally imagine sitting down to this on a Friday or Saturday night with a glass of wine! (And you know weekends around here are reserved for the ultimate comfort foods…so that says a lot!) This looks delicious, my friend.
Thanks so much, David! It’s a comforting one for sure 🙂