Baked Stuffed Spaghetti Squash

Spaghetti squash is a low carb and low calorie alternative to pasta that is grain-free, gluten-free and a healthy alternative when you want to eat something that tastes good but without the guilt. Baking and stuffing the squash with sautéed vegetables, sauce and vegan cheese makes the squash so flavorful that you won’t miss the pasta. This dish is a favorite in my house and something my kids, family and guests all enjoy and ask for again and again.


  • 1 Spaghetti squashed – cut in half the long way; seeds scooped out.
  • 4 cups spinach
  • 1 head of broccoli chopped
  • 1 small zucchini chopped
  • 1 red or yellow bell pepper chopped
  • 1 cup sliced mushrooms (any kind)
  • 1 Tbsp. olive oil
  • 1-2 Tbsp. nutritional yeast
  • ½ tsp sea salt
  • ½ wheel of Miyokos Vegan mozzarella – cut into 1 inch cubes
  • 2 jars Rao’s Arrabbiata or Marinara sauce (or your favorite brand of sauce). I love the Rao’s brand and think it tastes as good as homemade but of course, you can also make your own tomato sauce if you have time.
  • Fresh Basil, chopped

Optional: Beyond Meat Sausage or Meatballs.

• Place both halves of the squash on a baking sheet and bake face down at 375 degrees until the outside of the skin feels soft (I usually bake about 45 minutes but it really depends on the size of the squash). Bake until the inside of the squash – the “spaghetti” loosens easily when you scrape a fork across it and the skin side feels slightly soft. If it is a large squash, you might need to bake longer. While the squash is baking, sauté all the veggies in a little olive oil over medium heat until soft and cooked. Add some salt, pepper and nutritional yeast to taste. I use about 2 TBSP. of nutritional yeast.

• Once the squash is cooked, remove from oven (but keep oven on because you are going to put it back in once you stuff the squash). Flip the halves over and take a fork and loosen the spaghetti; slowly adding tomato sauce to each squash half.

• Add the cubes of mozzarella to the squash and mix it in. Then divide the sautéed veggies to each half and stir in – adding more sauce until you reach the level of sauciness that you like (I like a lot of sauce – so I usually use 2 jars).

• If you are going to add in beyond meat – I usually sauté 2-3 sausage in a fry pan; taking the “meat” out of the casing and smashing it up as I cook so that it is in small pieces. Alternatively, you could use Beyond Meat meatballs. If you go with this option, place one package of Beyond Meat meatballs on a cookie tin (either with cooking spray or parchment paper) and bake at 375 degrees for 15 minutes. Cut each meatball into 4 pieces and add them to each squash. I personally like the stuffed squash sans any Beyond Meat (I try to limit my intake of processed foods); it honestly takes amazing without it. My kids like the Beyond Meat option and you can always serve it on the side and allow guests to sprinkle it on after.

• Sprinkle with more mozzarella and some nutritional yeast.

• Put the stuffed squash back into the oven and bake for another 20-25 minutes.

• Remove from oven, top with fresh chopped basil and enjoy!


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