• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Go Healthy With Bea
  • About
  • Recipes
  • Wellness
  • Blogging
  • Contact
  • English
    • Français
menu icon
go to homepage
  • About
  • Recipes
  • Wellness
  • Coaching
  • Français
  • Follow me!

  • search icon
    Homepage link
    • About
    • Recipes
    • Wellness
    • Coaching
    • Français
  • Follow me!

  • ×

    Home » Recipes » Main dishes & sides

    Vegetarian stuffed spaghetti squash

    Published: Jan 26, 2020 · Updated: Sep 5, 2022 by Bea C. | This post may contain affiliate links | Leave a Comment

    Sharing is caring! / Quand on aime on partage!

    944 shares
    • Share868
    • Tweet
    Jump to Recipe Print Recipe
    a graphic with 2 pictures of stuffed spaghetti squash and a text overlay
    a graphic with 2 pictures of stuffed spaghetti squash and a text overlay

    This vegetarian stuffed spaghetti squash is roasted to perfection in the oven. This baked vegetable recipe is healthy and easy. All the flavors of your favorite pasta dish are packed in this stuffed spaghetti squash recipe. A delicious and hearty meal for the whole family!

    stuffed spaghetti squash with chopped basil on top
    Jump To / Aller directement à
    • ⭐ Why you'll love this recipe
    • 📖 Ingredient notes
    • 🥣Step by step instructions
    • 💬 Frequently Asked Questions
    • 🍲 Other recipes you might like
    • 📋 Recipe / Recette

    I have discovered spaghetti squash boats pretty recently and they have quickly become one of my favorites. These are so comforting! It feels like I'm eating junk food when in fact it's mainly vegetables. Added bonus, even though it takes time to cook, it really doesn't require much work in the kitchen. Easy, healthy, comforting without slaving in the kitchen is the magic formula for me!

    ⭐ Why you'll love this recipe

    • This vegetarian stuffed spaghetti squash is easy to make.
    • It is hearty and comforting.
    • This dish is packed with vegetables.
    • It's kid friendly!

    📖 Ingredient notes

    • Spaghetti squash halved and seeds removed. Well this is the hardest part of this recipe because the spaghetti squash skin is super hard. So choose a super sharp knife to cut it. And be careful with your fingers!
    • Tomato sauce. You can either use homemade or store bought tomato sauce. If you choose to use store bought tomato sauce, make sure to check the ingredients before buying it. It should only contain tomato and maybe a little bit of salt, nothing else.
    • Mushrooms. You can either use Button, Cremini or Portobello mushrooms.
    • Grated cheese of your choice according to your own tolerances. I use Ossau-Iraty (French sheep cheese) because I can’t have cow dairy. But you can use Emmental, Cheddar or Gruyère.
    • Optional (if you have guests or family members that are not vegetarian and who can't have a meal without some kind of meat) : a few pieces of dried cured ham (Bayonne ham, Prosciutto or Serrano)

    🥣Step by step instructions

    • Place the spaghetti squash halves cut side down on a baking tray
    2 spaghetti squash halves cut side down on a baking tray
    • Bake for 40 minutes or until squash is tender. To easily check if it's cooked: prick a knife through the skin, it should be soft.
    • Using a fork, scrape the flesh, to reveal the spaghetti texture
    a fork scraping the flesh of a spaghetti squash to reveal the spaghetti texture
    • Add a little bit of olive oil, pepper and salt
    • Then add half of the tomato sauce, mushrooms, grated cheese and basil in each spaghetti squash boat. Mix well.
    • Put back in the oven for 15 minutes. And voilà! Bon appétit!
    • Optional (if some of your guests or family members are not vegetarian and absolutely want some kind of meat). Once the stuffed spaghetti squash is out of the oven, you can add pieces of dry-cured ham on top of one boat, right before serving.
    a fork taking some stuffed spaghetti squash with chopped basil on top

    💬 Frequently Asked Questions

    How to store stuffed spaghetti squash?

    If you have any leftovers, you can store them in an airtight container, in the fridge, for up to 2 days.

    Can I make stuffed spaghetti squash ahead of time?

    To make this dish ahead of time you can roast the spaghetti squash and let it cool at room temperature. Then store in an airtight container in the fridge for up to 2 days. That way, you can just stuff the spaghetti squash on the day you are ready to serve them.

    Can this recipe be made vegan?

    Yes. you can easily make a vegan version of this recipe by using vegan cheese instead of dairy cheese.

    🍲 Other recipes you might like

    • Healthy Vegetarian Cauliflower Casserole
    • Mediterranean mashed potatoes (vegan, whole30)
    • Mashed sweet potatoes (AIP, paleo, whole30)
    • Butternut squash and chickpea salad with feta

    Did you like this recipe? Please leave a 5 star rating on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.

    📋 Recipe / Recette

    stuffed spaghetti squash with chopped basil on top

    Vegetarian stuffed spaghetti squash

    Author: Bea C.
    A vegetable dish that feels like comfort food!
    5 from 6 votes
    Print Recipe Pin Recipe
    Coconut free recipe icon
    Egg free recipe icon
    an icon with the letters G and F to label gluten free recipes
    Prep Time 10 mins
    Cook Time 55 mins
    Total Time 1 hr 5 mins
    Course Main Course
    Cuisine International
    Servings 4 servings
    Calories 278 kcal

    Ingredients
     

    • 1 spaghetti squash halved and seeds removed
    • 250 ml (1 cup) tomato sauce
    • 5 (½ cup) mushrooms diced
    • 150 g (1 cup) grated cheese of your choice according to your own tolerances
    • 1 tablespoon extra virgin olive oil
    • 4 tablespoon fresh basil
    • Pinch of sea salt
    • Pepper to taste

    Optional (if some of your guests or family members are not vegetarian): 

    • a few pieces of prosciutto Bayonne ham or Serrano

    Instructions
     

    • Preheat oven to 360°F (180°C)
    • Place the spaghetti squash halves cut side down on a baking tray
    • Bake for 40 minutes or until squash is tender
    • Using a fork, scrape the flesh, to reveal the spaghetti texture
    • Add a little bit of olive oil, pepper and salt
    • Add half of the tomato sauce, mushrooms, grated cheese and basil in each spaghetti squash boat. Mix well.
    • Put back in the oven for 15 minutes. And voilà, you can serve!
      Bon appétit!

    Optional (if some of your guests or family members are not vegetarian): 

    • Once the spaghetti squash boats are out of the oven, you can add pieces of prosciutto on top of one boat, right before serving.

    Notes

    Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

    Nutrition facts per serving

    Calories: 278kcalCarbohydrates: 21gProtein: 13gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 39mgSodium: 603mgPotassium: 590mgFiber: 5gSugar: 10gVitamin A: 1043IUVitamin C: 10mgCalcium: 338mgIron: 2mg
    Tried this recipe?Mention @gohealthywithbea and tag #gohealthywithbea!
    Liked this recipe?Follow me @gohealthywithbea on Pinterest
    Liked this recipe?Follow me @gohealthywithb on Facebook !

    More Main dishes & sides

    • Chunky Carrot Soup
    • Taco salad bowl (vegetarian, vegan)
    • Spring Roll Salad Bowl
    • Boeuf à la mode (French Beef Carrot Stew)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating / Evaluation recette




    Primary Sidebar

    ABOUT BEA, recipe creator, HHC, CGP

    Hello! I’m Bea, a holistic health coach, certified gluten free practitioner and recipe creator. I'm also a French woman who has been diagnosed with ankylosing spondylitis and decided to heal herself naturally after many years of strong painkillers. Here, I'm telling you about my journey that allowed me to stop all medication, hoping that it will inspire you. I'm also sharing my recipes, to show you that "free from" food can be delicious. Read more about Bea

    PRINTABLE HEALTH JOURNAL

    This journal will be your best partner in your holistic health journey! Read more about this health journal

    Follow me !

    As Featured on :

    all logos of where Bea has been featured on

    Footer

    ↑ back to top

    About

    • About Bea
    • Bea in the news
    • Blogger life
    • Resources
    • Disclaimer
    • Legal terms

    Featured on

    all logos of where Bea has been featured on

    Contact

    • Contact
    • Work with me!
    • Media Kit
    • Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Go Healthy With Bea

    • English
    • Français

    Privacy Policy