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!
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.
- 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.
- 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 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!
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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. 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!
Vegetarian Stuffed Spaghetti Squash
- 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 , diced small
- 1.5 cups sliced baby bella (cremini) mushrooms
- ¼ teaspoon crushed red pepper flakes
- 2 cups kale , leaves removed from stems and cut into bite-sized pieces
- 1.5 cups pasta sauce (your favourite low carb variety or regular if you don't need to be low carb)
- 2 to 4 ounces shredded mozzarella cheese (about ½ to 1 cup, 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 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 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, 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 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). 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 pierced with a knife.
- This recipe for stuffed squash yields two generous servings. You can easily double the recipe, if you like, for your family.
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.