This Stuffed Spaghetti Squash features tender roasted spaghetti squash filled with fresh veggies, melty cheese and marinara sauce. It’s a flavorful low carb recipe featuring a variety of wholesome components and the perfect healthy choice for a satisfying meal.
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Updated October 2023
Stuffed Spaghetti Squash Recipe: A Delicious Veggie-Packed Delight
Spaghetti squash season is in full swing and one of our favorite ways to enjoy it is roasting it in the oven with a delicious filling. This Stuffed Spaghetti Squash is perfect when you’re craving healthy comfort food and makes the perfect low carb pasta alternative. The great thing about spaghetti squash is that the taste is pretty neutral so it goes well with pretty much any veggies and sauce you add.
It’s perfect when you’re craving a wholesome and flavorful meal that not only pleases the palate but also provides a healthy dose of veggies, making it perfect for anyone looking to incorporate more plant-based goodness into their diet. Not only is it a fantastic way to enjoy the flavors of the season, but it makes an indulgent yet healthy, satisfying meal that’s gluten-free, dairy-free, low carb, keto-friendly and easily Whole30 compliant.
Ingredients for Stuffed Spaghetti Squash
Our ingredient list consists of some culinary gems, each serving a specific purpose in creating a balanced and satisfying meal. Here’s why each ingredient is included:
- Spaghetti Squash: The star of the show! It serves as the edible bowl for our delicious filling, adding a natural sweetness and unique texture to the dish.
- Avocado Oil or Olive Oil: These oils are used to brush the squash, helping it roast to perfection while also adding a delightful hint of flavor.
- Broccoli, Zucchini, and Carrots: These vegetables are the heart of the filling, bringing color, nutrition, and a satisfying crunch to the dish.
- Italian Seasoning: A blend of oregano, basil, and thyme adds a burst of Mediterranean flavors that complements the veggies and sauce perfectly.
- Marinara Sauce: The key to a luscious, tomato-infused filling. You can use your homemade sauce or opt for your preferred store-bought brand.
- Sea Salt and Black Pepper: For seasoning, these two are indispensable. They enhance the flavors of all the ingredients and bring a balance to the dish.
- Vegan Mozzarella Cheese: Whether you choose Violife, Chao, or regular cheese, it adds a satisfying creaminess and savory note. Omit for Whole30 or use a cashew-based creamy sauce such as Primal Kitchen or Siete.
- Vegan Parmesan Cheese: For that extra cheesy indulgence, choose a vegan option like Miyoko’s or regular Parmesan cheese if you’re not dairy-free. Swap with nutritional yeast or omit for Whole30.
- Chopped Parsley: The finishing touch that adds freshness and a pop of green to your creation.
Instructions: How to make Stuffed Spaghetti Squash
- Preheat the Oven: Start by preheating your oven to 400°F.
- Prepare the Spaghetti Squash: Cut a medium spaghetti squash in half lengthwise and remove the seeds. To make this step easier, you can microwave the squash for 5 minutes on high before cutting it.
- Season and Roast: Brush or drizzle the cut sides of the squash with avocado or olive oil. Season with salt and black pepper. Place the squash cut-side down on a baking pan or rimmed baking sheet. Roast for 35-45 minutes until the squash is tender and easily pierced with a fork.
- Prepare the Filling: While the squash is roasting, steam, blanch, or sauté the broccoli, zucchini, and carrots in a medium pot until they’re tender. Season with Italian seasoning, salt, and pepper. Add the marinara sauce and stir in 1/4 cup of mozzarella cheese.
- Fluff the Squash: Once the squash is tender, remove it from the oven and carefully flip each half over. Use a fork to scrape some of the squash to create spaghetti-like strands.
- Fill the Squash Bowls: Evenly distribute the marinara and veggie filling into each squash bowl.
- Add Cheese and Bake: Top the filled squash with the remaining mozzarella and grated Parmesan cheese. Bake at 350°F for around 10-15 minutes or until the dish is hot and bubbly.
- Garnish and Serve: Finish with chopped parsley, and enjoy your Stuffed Spaghetti Squash while it’s still warm.
Tips for Success
- Microwave Trick: To make cutting the spaghetti squash easier, microwave it for 5 minutes on high before slicing it in half.
- Roasting Perfection: Ensure the squash is tender and easy to pierce with a fork before removing it from the oven. The roasting time may vary depending on the squash’s size.
- Fluffing the Squash: After roasting, use a fork to scrape up some of the squash to create those iconic “spaghetti” strands.
Serving Suggestions
Spaghetti squash noodles can be used in any recipe in place of pasta! This dish is delightful on its own, but you can elevate your meal by serving it with a fresh green salad or some crusty garlic bread. The combination of flavors is sure to leave your taste buds dancing.
In the cooler October fall weather, we love serving ours with Instant Pot Lemon Chicken with Garlic and Meatballs. And in the warmer summer months, the stuffed squash boats go perfectly with a side of Spinach Salad or Grilled Zucchini.
Variations and Substitutions
- Meat Lovers: If you’re not following a vegetarian or vegan diet, you can add ground meat to the marinara sauce for a meatier version.
- Spice It Up: Want to kick up the heat? Add some red pepper flakes or a dash of hot sauce to the marinara filling.
- Cheese Choices: Feel free to experiment with different cheese varieties for a unique twist on the recipe.
- Gluten-Free: If you need a gluten-free option, use gluten-free marinara sauce and ensure that your vegan cheese is also gluten-free.
Storage and freezer instructions
Refrigeration: Stuffed Spaghetti Squash is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
Freezing: To freeze, wrap the cooked and cooled squash halves tightly in plastic wrap and aluminum foil, then place them in a freezer-safe bag. They will stay good for about 2-3 months.
Reheating: Remove spaghetti squash from freezer and reheat spaghetti squash leftovers in the microwave for 2 minutes or bake in your oven or toaster oven until heated through.
Frequently Asked Questions (FAQ)
1. Can I use regular cheese instead of vegan cheese in this recipe?
- Absolutely! If you’re not following a dairy-free diet, you can substitute regular mozzarella and Parmesan cheese for their vegan counterparts.
2. What’s the purpose of Italian seasoning, and can I use other herbs?
- Italian seasoning is used to add a classic Mediterranean flavor to the dish. You can substitute it with a mix of oregano, basil, and thyme or use your favorite herbs if you prefer.
3. How do I store leftover Stuffed Spaghetti Squash?
- Store any leftovers in an airtight container in the refrigerator for 2-3 days. To freeze, wrap the cooked and cooled squash halves tightly in plastic wrap and aluminum foil, then place them in a freezer-safe bag. They will stay good for about 2-3 months.
4. Can I make this recipe gluten-free?
- Yes, you can! Ensure your marinara sauce and any cheese you use are gluten-free if needed.
5. Are there any variations to this recipe for meat lovers?
- Certainly! If you’re not vegetarian or vegan, you can add ground meat (like ground beef or turkey) to the marinara sauce for a heartier, meat-based version.
More spaghetti squash recipes you will love:
Chicken Parmesan Spaghetti Squash Bowls
This Stuffed Spaghetti Squash recipe is easy to make with fresh veggies and makes the perfect low carb vegan meal! A healthy, hearty and delicious dinner that is gluten-free and paleo-friendly!
- 1 medium spaghetti squash , cut in half with seeds removed
- 1/2 tbsp avocado oil OR olive oil
- 2 cups chopped broccoli florets
- 1 medium zucchini , chopped
- 1/4 cup grated carrots
- 1/2 tsp Italian seasoning , or use a mix of oregano, basil, thyme
- 1/2 cup Marinara sauce , homemade or preferred brand - we like Rao's
- Sea salt and black pepper , to taste
- 1/2 cup shredded vegan mozzarella cheese , divided (such as Violife and Chao - you can also sub with regular cheese if not dairy-free or paleo). Omit for Whole30 or use a cashew-based creamy sauce such as Primal Kitchen or Siete.
- 2 tbsp grated vegan parmesan , (such as Miyokos - you can also sub with regular cheese if not dairy-free or paleo). You can also swap with nutritional yeast or omit for Whole30.
- Chopped parsley to garnish
Preheat oven to 400F.
Cut the spaghetti squash in half lengthwise and scoop out the seeds. (For easier cutting, microwave the squash for 5 minutes on high in the microwave.)
Slice the spaghetti squash in half lengthwise and scrape out the seeds. Brush or drizzle the cut sides with oil. Season with 1/3 tsp salt and 1/4 tsp black pepper. Place the squash cut-side down in a baking pan or on a rimmed baking sheet.
Roast for 35-45 minutes or until tender and easily pierced with a fork. (Cooking time will vary depending on the size of the squash).
While the squash is roating, steam blanch or saute the broccoli, zucchini and carrots in a medium pot for a few minutes until tender. Season with Italian seasoning and salt and pepper, to taste. Add the marinara sauce and stir in 1/4 cup of mozzarella cheese.Remove from heat.
Once the squash is tender, remove from the oven and carefully flip each bowl over. Use a fork to scrape up some of the squash to fluff it up.
Fill each squash bowl evenly with the marinara / veggie filling.
Top with remaining mozzarella and grated parmesan. Bake at 350 F for around 10-15 minutes or until hot and bubbly.
Garnish with parsley and enjoy warm.
Refrigeration: Stuffed Spaghetti Squash is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
Freezing: To freeze, wrap the cooked and cooled squash halves tightly in plastic wrap and aluminum foil, then place them in a freezer-safe bag. They will stay good for about 2-3 months.
Reheating: Remove spaghetti squash from freezer and reheat spaghetti squash leftovers in the microwave for 2 minutes or bake in your oven or toaster oven until heated through.
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