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Top view of stuffed spaghetti squash with broccoli in a white rectangle baking pan

Stuffed Spaghetti Squash

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!

Course Main Course
Cuisine American
Keyword spaghetti squash
Prep Time 10 minutes
Cook Time 45 minutes
Servings 2 servings
Calories 298 kcal
Author Kelly

Ingredients

  • 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

Instructions

  1. 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.)

  2. 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).

  3. 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.

  4. 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.

  5. Top with remaining mozzarella and grated parmesan. Bake at 350 F for around 10-15 minutes or until hot and bubbly.

  6. Garnish with parsley and enjoy warm.

Recipe Notes

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.

Nutrition Facts
Stuffed Spaghetti Squash
Amount Per Serving (1 serving)
Calories 298 Calories from Fat 90
% Daily Value*
Fat 10g15%
Carbohydrates 32g11%
Fiber 13g52%
Sugar 18g20%
Protein 9g18%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.