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stuffed spaghetti squash with chopped basil on top
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5 from 17 votes

Vegetarian stuffed spaghetti squash

A vegetable dish that feels like comfort food!
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: International
Suitable for Diet: Gluten Free, Vegetarian
Diet: Coconut free, Egg free, Gluten free
Servings: 4 servings
Calories: 278kcal
Author: Bea C.

Ingredients

  • 1 spaghetti squash
  • 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)
  • Cut the spaghetti squash lengthwise
  • Using a spoon, remove the seeds
  • Place the spaghetti squash halves cut side down on a baking sheet
  • 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

Calories: 278kcal | Carbohydrates: 21g | Protein: 13g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 39mg | Sodium: 603mg | Potassium: 590mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1043IU | Vitamin C: 10mg | Calcium: 338mg | Iron: 2mg