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!
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
- 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!
Until next time, take care and chit chat again soon,
Make this roasted spaghetti squash recipe? That’s awesome! Love it if you left a comment below. Many thanks!
Vegetarian Stuffed Spaghetti Squash
- 1 spaghetti squash (about 2 pounds)
- 2 tablespoons olive oil , divided
- 1/2 teaspoon salt , divided
- 1/2 teaspoon black pepper , divided
- 1 yellow onion , peeled and diced
- 3 cloves garlic , minced
- 1/2 bell pepper , small dice
- 1.5 cups baby bella/cremini mushrooms , sliced
- 1/4 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 1/2 to 1 cup (packed) depending on how cheesy you want things)
- chopped fresh parsley (garnish, optional)
- 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 1/4 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 1/4 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!
- 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.