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!
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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
- 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
- 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.
💬 Frequently Asked Questions
If you have any leftovers, you can store them in an airtight container, in the fridge, for up to 2 days.
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.
Yes. you can easily make a vegan version of this recipe by using vegan cheese instead of dairy cheese.
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📋 Recipe / Recette
Vegetarian stuffed spaghetti squash
Ingredients
- 1 spaghetti squash halved and seeds removed
- 250 ml tomato sauce
- 5 mushrooms diced
- 150 g 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.
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