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stuffed spaghetti squash with chopped basil on top

Vegetarian stuffed spaghetti squash

gohealthywithbea
A vegetable dish that feels like comfort food!
5 from 2 votes
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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 tomato sauce
  • 5 mushrooms cut into pieces
  • 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.

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
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