stuffed spaghetti squash

Looking for stuffed spaghetti squash recipes? This Tuscan Spaghetti Squash from Delish.com is incredible.

Italian Spaghetti Squash

spaghetti squash, halved

olive oil

kosher salt

black pepper

lb. Italian sausage,

tomato sauce

c. mozzarella

This is delicious. I scrape out the spaghetti squash after it’s cooked and put in a casserole dish. I then pry the sausage mixture on top and baked until melted.  Baked spaghetti!  My family loves it.

Yum! We actually made this tonight with meatballs and no-sugar added tomato sauce. My hubby is not a veggie guy but is back on Adkins and he LOVED it. He asked when I would be making it again. We'll try it with the Italian sausage next time. Thanks for a delicious recipe!

delicious recipe, I've never eaten this kind of squash before and it's amazing.

One of my wife’s favorite meals!!  This recipe is a definite keeper!

This has become a staple dinner at home. Simple to make and very fulfilling. Add onions and bell peppers if you like. Super.

Isn't that a very very long time since I have had spaghetti squash or winter squash of any kind I found this recipe and I made it last night and I have to say this deserves 5 stars! It was absolutely delicious very easy to prepare! I would love to share this recipe on Facebook

This was seriously so delicious. However, I only baked it for about 40 minutes and after shredding, I strained the water out of the squash.

Enchilada Stuffed Spaghetti Squash with black beans, corn, bell pepper and cilantro --keep it vegan or add cheese!

Enchilada Stuffed Spaghetti Squash

spaghetti squash,

onion

garlic- chopped

corn (one ear, or frozen)

red bell pepper – diced

Cups cooked black beans

Tble chili powder

Tble cumin

Tble coriander

Tble fresh chopped jalapeño, more or less to taste

tsp kosher salt

enchilada sauce tomato sauce

¼ Cup chopped cilantro,

Cup shredded cheddar or Mexican cheese -per serving

Other optional toppings: chopped avocado, hot sauce, sour cream

Cut spaghetti squash in half, and scrape out seeds. If cutting in half horizontally, create a stable base by slicing of a little of the ends, so they stand upright, creating a &#8220;bowl&#8221;( or fee free to cut vertically).

Place on a parchment lined or greased baking sheet, cut-side, faced down, and place in the hot oven for 40 minutes until fork tender.

While they are roasting, make the filling. Saute onion in a skillet with 1 -2 T olive oil, on medium high heat, stirring, for two minutes. Add garlic, turn heat to medium and sauté for 3-4 minutes until garlic becomes fragrant and golden.

Turn heat to medium low add jalapeno, corn and peppers, and stir occasionally for 5 minutes. Add beans, spices, salt and enchilada sauce and bring to a simmer. Turn heat off and stir in cilantro. Mixture will seem salty, but remember you will be mixing this with under-seasoned spaghetti squash, so the salt will disappear.

When spaghetti squash is tender, ( pierce with a knife through the skin) carefully, using a fork, fluff and stir the inside of the squash, scraping it away from the sides. You will have enough filling for four halves.

Incorporate a little filling at a time, mixing it together with the spaghetti squash. If adding cheese ( or cooked meat) mix a little into the squash and veggie mixture and use the remaining for the top. (At this point you could refrigerate, and bake at a later time) Or, return the stuffed squash into the hot oven and bake for 10-20  more minutes, until heated through and/ or cheese is melted.

Garnish with cilantro, avocado or sour cream, and  hot sauce.

This tastes as delicious as it looks! I'll be making the roasted sketti squash with sage and mushrooms this week. I'm so glad I found you, (referred by a friend), because, since cutting meat out of my diet a few years ago, I find it hard to get excited about eating. 

I need recipes like these to keep me healthy. Healthy to me - no meat, low dairy, (almond milk has come around at a good time), no bread or potatoes or anything white, lots of beans and lentils and tofu. I'm no angel, I still enjoy my sweets, but I'm lucky in that I lost any extra weight I had when I quit eating meat. Thank you for the time you put into teaching us about some great eating!  I'm in the South, and there are not a lot of vegetarian options out here.

Delicious. The whole family gobbled it up. We didn’t use cheese.

I'm not normally a huge fan of spaghetti squash, but this was delicious! I added a Poblano pepper that needed cooking and the heat was just right. This recipe is going in my "favorite" file. Thank you!

I didn’t stuff the spaghetti squash. I just put some in a bowl and topped it with the sauce. This is so delicious!! I did not add any cheese and didn't miss it. Thank you for sharing. I will be making it again for sure!

This recipe is very good. I have only had spaghetti squash one other time and I didn’t really care for it. But the was a real hit. My husband loved it. We have decided not to eat meat on Tuesday and Thursday and the recipe was very filling

this was delicious! I cooked the squash in the instant pot and then filled it after. Quick, easy and mighty tasty. Thanks :)

This was a hit! The whole family loved it.

This was excellent. The cheese really made it come together. Such a great presentation too! I will make it again. Thank you, Sylvia!

This was delicious!  We've made it twice in the last couple of weeks!  Thank you!

We loved this dish! Not easy to make a veg the star of the dish for this pair of carnivores but this was delicious! I served it with mashed avocado, plain yogurt and tostada chips! Next time I’ll add diced tomatoes to the mix but this is one beautiful veggie dinner!

https://content.jwplatform.com/videos/CrC4V48F.mp4

How to Make Enchilada Stuffed Spaghetti Squash with black beans, corn, bell pepper and cilantro –keep it vegan or add cheese or meat! Gluten-free! Video.

Enchilada Stuffed Spaghetti Squash Video

This easy vegan garlic spinach and feta cheese Spaghetti Squash recipe is the best healthy and delicious comfort food for fall! These stuffed squash boats are cheesy, creamy, dairy-free, gluten-free, loaded with vegetables, and even low-carb!

Spinach Stuffed Spaghetti Squash

spaghetti squash

olive oil (divided)

garlic

oz spinach (200 grams, fresh or frozen)

dairy-free cream cheese

salt and pepper (to taste)

vegan feta cheese (150 grams, optional)

dairy-free cheese (75 grams, grated, optional)

Parmesan

pine nuts

thyme

Preheat oven to 400°F (200°C).

Use a sharp knife to cut the spaghetti squash in half lengthwise. Then use a tablespoon to scoop out the seeds.

Rub the insides of each squash half with a little bit of olive oil, then place them cut side down on a baking dish or sheet. Bake for about 40 minutes, or until tender and easily pierced with a fork. Cooking time varies depending on the size of your squash. A small squash is done sooner (30 mins) than a large squash (60 mins).

Once squash is done baking, set aside until it is cool enough to handle. Then fluff the interior with a fork to get a spaghetti-like texture.

Cook Spaghetti Squash

In a skillet or saucepan, heat a drizzle of olive oil over medium-high heat. Add the garlic and sauté for a minute, stirring, until fragrant. Then add the spinach and cook for a further minute until wilted. Drain any excess liquid as needed, then stir in the vegan cream cheese (or cashew cream*) to combine. Season with salt and pepper to taste.

Spinach Cream

Add the spinach cream into each squash boat and stir to mix. Top with vegan feta and additional grated dairy-free cheese or vegan parmesan, if desired.

Bake at 356°F (180°C) for 8-10 minutes, then turn your oven to broil and bake another 3-5 minutes or until hot, cheesy and slightly golden-brown on top.

Serve immediately while hot with toasted pine nuts and fresh thyme on top!

Stuffed Spaghetti Boats

Healthy low carb spaghetti squash baked &amp; stuffed with zesty Mexican mushroom salsa, roasted salsa verde, red onions, and cilantro gives this dish delicious flavors! It is vegan, gluten-free and low carb, catering to most diets.

Zesty Low Carb Mexican Mushroom Baked Spaghetti Squash

Spaghetti Squash

Jars of BLENDABELLA Zesty Mexican

cheese

Salsa

Cilantro (chopped)

Red or Green Onion (diced)

lime

Cook the spaghetti squash ahead of time in the oven or cook in the microwave:

Microwave: Poke the spaghetti squash with a knife. Cook in the microwave on high for 12-15 minutes until soft in the center. Let cool enough to handle. Slice in half and scoop out and discard the seeds. Using a fork "fluff" the inside of the squash to resemble noodles.

Roast in the oven: Slice the squash in half and scoop out and discard the seeds. Drizzle with olive oil and flip each half over on a baking pan so the flat side is facing down. Pour a dash of water on the baking sheet. Roast at 400 Degrees F for 35-45 minutes until it is soft when poked with a fork. Let the spaghetti squash cool slightly before handling and flip over and with a fork “fluff” and scrape gently out the noodles.

Preheat the oven to 350 Degrees F.

Add 1/2 - 1 jar of BLENDABELLA mushroom sauce to each half cooked spaghetti squash. Use half a jar for less spicy and a full jar to each half for a spicier dish. Top each half with 1/2 cup of shredded cheese or blend it together inside.

Bake for 5-10 minutes until the cheese is melted. Garnish and serve with fresh salsa verde or red salsa, cilantro, red or green onions before serving. Optional to add a squeeze of fresh lime.

Italian Sausage and Spinach Stuffed Spaghetti Squash is just like your favorite Italian sausage pasta! Except in this recipe, everything is stuffed into the roasted spaghetti squash! This cozy dinner is packed with veggies (spinach, tomatoes, and mushrooms). It&#039;s completely gluten-free, low-carb, and keto-friendly!

Italian Sausage and Spinach Stuffed Spaghetti Squash

spaghetti squash (medium size)

salt and pepper

oz spicy Italian sausage (crumbled)

oz mushrooms (sliced)

Italian seasoning (or Herbs from Provence)

garlic (minced)

red pepper flakes

spinach

oz cherry tomatoes (sliced)

oz Parmesan cheese (shredded)

thyme (for garnish)

Preheat oven to 400 Fahrenheit. Line the baking sheet with parchment paper.

Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Repeat with a second squash.

(Note: before cutting each squash, you can microwave it.  In this case, make large slits with a knife in a spaghetti squash along the line where you will slice it in half. Then, microwave the whole squash for about 5 or 10 minutes to soften it a bit. Then cut each squash in half.)

Drizzle olive oil over the cut sides and inside of the squash. Generously season with salt and pepper.

Place the 4 squash halves on the prepared baking sheet cut side down.

Bake for about 30 or 40 minutes on the middle rack. Remove it from the oven when it's cooked through and soft. You can check by pulling the baking sheet out of the oven and piercing the squash with the fork - it should be soft.

Proceed with the rest of the recipe while the squash is in the oven.

How to roast spaghetti squash

Make the stuffing while the spaghetti squash is roasted in the oven. Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet.

Add crumbled sausage and sliced mushrooms and cook on medium heat for about 5 minutes or until the sausage is cooked. Drain excess fat if you like. Or, you could leave it in since you will be adding a lot of spinach to be wilted in the same skillet.

Add minced garlic, Italian seasoning, red pepper flakes, and chopped tomatoes (reserving some for later use).

Add fresh spinach in batches to the sausage mixture and cook until the spinach wilts.

Make the stuffing

By this time, you have roasted the spaghetti squash for 30 or 40 minutes. Remove it from the oven and turn cooked squash halves cut sides up.

Let it cool slightly.

Divide the Italian sausage mixture among the 4 halves and stuff the squash until the mixture is leveled. Top with the remaining sliced cherry tomatoes and the shredded Parmesan cheese.

Return stuffed spaghetti squash to the preheated oven and roast at 400 F for 15 more minutes until the cheese mixture melts.

When serving, top with fresh thyme.

How to stuff spaghetti squash

This easy low-carb BBQ Chicken Pizza Stuffed Spaghetti Squash has all your favorite barbecue chicken pizza flavors in a healthier form!

BBQ Chicken Pizza Stuffed Spaghetti Squash

Stubbs BBQ Sauce

chicken

mozzarella cheese

red onion

optional: garnish with fresh basil

Cut spaghetti squash in half. Scoop on the seeds. Drizzle with 1 tablespoon of olive oil and rub into the squash. Place squash cut side down on a baking sheet.

Bake for 35-40 minutes, or until the squash is tender when poked with a fork.

Remove from oven. Using a fork gently scrap the squash into spaghetti strands.

Top each spaghetti squash half with 1/2 cup BBQ Sauce, 1/2 cup shredded mozzarella cheese, 1/2 cup rotisserie chicken and sliced red onion.

Place in broiler for 5-6 minutes, or until the cheese is melted and slightly browned.

Garnish with sliced fresh basil and serve.

amazing... i also read your post and this is one of my favorite recipe, and i will trying to making this recipe. Thanks for sharing and keep shared your new interesting recipes....!

Really yummy! Made it for the first time tonight and will totally make it again.

If you&#039;re looking for a knock-out recipe that takes minutes to put together, this mouthwatering Sausage Stuffed Spaghetti Squash is it!

Sausage Stuffed Spaghetti Squash

spaghetti squash (1.5 lbs.) (1.19)

lb. sausage (sweet

mozzarella (0.63)

Parmesan cheese (0.50)

Tbsp olive oil (0.06)

Set a rack in the center of your oven and preheat it to 400°F. Slice the spaghetti squash in half, from tip to end. Scoop out the seeds in its central cavity. Brush each half with the cooking oil.

Divide the sausage equally between the two spaghetti squash halves.

Roast for 30 minutes or until the sausage reaches an internal temperature of 160°. Remove from the oven, but keep your oven on.*

Use two forks to separate the sausage into small chunks and to separate the squash into strands.  Mix it all together.

Combine the cheeses.

Divide the cheese mixture equally between the halves and roast for another 10 minutes until the cheese is bubbly and begins to caramelize. Enjoy!

This Tex Mex Stuffed Spaghetti Squash is filled with bold Tex Mex flavors like a giant burrito but only better! It&#039;s healthy, lower carb and naturally gluten-free delicious dinner!

Tex Mex Stuffed Spaghetti Squash

onion (finely chopped)

large bell pepper (diced)

oz red kidney beans

chili powder

canned chilis in adobo (or jalapeños)

tomato sauce (low sodium)

cilantro (finely chopped + more for garnish)

Colby Jack cheese

salt

oil (for frying)

Preheat oven to 375 degrees F and line rimmed baking sheet with parchment paper.

Cut squash in half and scoop out the seeds with a spoon. Sprinkle flesh side with salt and pepper and lay cut side down on prepared baking sheet. Bake for 40 minutes or until flesh is fork tender but doesn&#39;t look soggy.

In the meanwhile, preheat medium skillet on medium heat and swirl oil to coat. Add onion, garlic, bell pepper and saute for 4 - 5 minutes or until golden brown, stirring occasionally.

Add beans, chili powder, chilis, tomato sauce, cilantro and stir. Remove from heat and add 1/2 cup cheese. Stir again.

Remove baked spaghetti squash from the oven and let cool a few minutes. Fluff each squash &quot;boat&quot; with a fork releasing some of the strands, leaving the squash in a shell.

Fill each &quot;boat&quot; with heaping 3/4 - 1 cup prepared bean and pepper filling and sprinkle with 1/4 cup cheese each. Bake for additional 10 minutes or until cheese is melted.

Serve hot, garnished with extra cilantro.

My stuffed spaghetti squash boats are cozy, cheesy, and low carb, with layers of beef marinara, creamy ricotta, and melty mozzarella.

Stuffed Spaghetti Squash

Spaghetti squash

tsp Olive oil ((divided))

Sea salt

tbsp Olive oil ((divided))

Garlic

lb Ground beef

tsp Sea salt

Black pepper ((or more if you like it spicy))

Marinara sauce

Italian seasoning

Ricotta cheese ((whole milk

parmesan cheese

Olive oil

Mozzarella cheese ((shredded, divided))

Preheat the oven to 425 degrees F. Cook the spaghetti squash in the oven like this.

Meanwhile, heat the remaining tablespoon of oil in a large pan over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant. Add the ground beef. Season with sea salt and black pepper. Cook until browned (about 10 minutes), breaking apart the meat with a spoon or spatula.

Stir in marinara sauce and Italian seasoning. Reduce heat to a gentle simmer. Simmer for about 10 minutes. If it&#39;s done before the squash is ready, cover to keep warm.

Meat Layer

Meanwhile, stir together the ricotta cheese, parmesan cheese, and a tablespoon olive oil in a large bowl. (The bowl should be large enough to add the spaghetti squash strands later.) Set aside.

Cheese Layer

When the spaghetti squash is done cooking, take it out of the oven, but leave it on at 425 degrees F (218 degrees C).

Cut the squash in half lengthwise (if you cooked it whole and it is not cut yet). Place open side up onto the baking pan and use a fork to release strands.

Transfer the spaghetti squash strands into the large bowl with the ricotta and parmesan cheeses. Mix together. Season with sea salt to taste.

Stuff the spaghetti squash mixture back into the empty shells on the baking pan. Top with beef marinara mixture. Sprinkle shredded mozzarella on top. (If desired, you can create several thinner layers of each mixture, but I usually keep it simple with just one of each layer.)

Return the lasagna spaghetti squash boats to the oven for about 10 minutes, until the cheese melts.

Assembly

I love squash (wish it was available year round). This recipe is absolutely delicious! Thank you for ALL your wonderful recipes!  I'm going to try your squash soup next!

Top 10 stuffed spaghetti squash recipes from across the web

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Italian Spaghetti Squash

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Spinach Stuffed Spaghetti Squash

Zesty Low Carb Mexican Mushroom Bak...

Italian Sausage and Spinach Stuffed...

BBQ Chicken Pizza Stuffed Spaghetti...

BBQ Chicken Pizza Stuffed Spaghetti...

Sausage Stuffed Spaghetti Squash

Tex Mex Stuffed Spaghetti Squash

Stuffed Spaghetti Squash

Top 10 stuffed spaghetti squash recipes from across the web

The most viewed stuffed spaghetti squash recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian Spaghetti Squash

Enchilada Stuffed Spaghetti Squash

Spinach Stuffed Spaghetti Squash

Zesty Low Carb Mexican Mushroom Bak...

Italian Sausage and Spinach Stuffed...

BBQ Chicken Pizza Stuffed Spaghetti...

BBQ Chicken Pizza Stuffed Spaghetti...

Sausage Stuffed Spaghetti Squash

Tex Mex Stuffed Spaghetti Squash

Stuffed Spaghetti Squash

The most viewed stuffed spaghetti squash recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine