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!
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.