This vegetarian stuffed spaghetti squash recipe is a delicious, protein-packed, low-carb dish baked in the oven! It’s filled with vegan ground meat in a tomato sauce and topped with cheese that’s baked until golden brown.

vegetarian Stuffed Spaghetti Squash on a baking sheet

If you’re looking for a comforting yet healthy meal, look no further than stuffed spaghetti squash. It’s perfect for cozy fall evenings when you want something satisfying but still light and wholesome. With only 290 calories and 30g of protein per squash half, this recipe is a real slim-down treat!

Think of this dish as a fall-inspired version of these stuffed zucchini boats, but instead of zucchini, we’re using the amazing spaghetti squash. It’s such a healthy, filling dinner packed with taste, protein-rich, and low-carb!

Whether you’re new to cooking with spaghetti squash or already a fan, this stuffed version is guaranteed to become a regular on your dinner table. Plus, it’s one of those dishes that looks impressive but is actually really easy to pull off. It’s a win-win for both weeknight dinners and when you’re hosting guests.

So next time you’re craving something healthy and comforting, give this vegetarian stuffed spaghetti squash a try. It’s a tasty way to enjoy a wholesome meal that’ll leave you feeling satisfied and nourished.

two halves of Stuffed Spaghetti Squash on a baking sheet

What is Spaghetti Squash?

If you’ve never cooked with spaghetti squash before, you’re in for a treat! Once roasted, the flesh of the squash easily separates into long, thin strands that resemble—you guessed it—spaghetti! It’s super versatile and can be used as a base for all kinds of toppings, just like pasta. The squash itself has a mild flavor and wonderfully absorbs the flavors of the stuffing.

Save This Recipe! 💌

We'll email this post to you, so you can come back to it later!

This veggie is so much fun to cook with, and it serves as a wonderful gluten-free and low-carb alternative to pasta. Here are some more reasons to love spaghetti squash:

Low in Calories & Nutrient-Rich: With just around 25 calories per 100 grams, it’s a true slim-down food, yet packed with nutrients.
High in Fiber: Like all other types of squash, spaghetti squash is rich in fiber, which is great for digestion.
Gluten-Free: It’s a fantastic spaghetti alternative for people with gluten intolerance.
Versatile: Its neutral flavor makes it ideal for a variety of dishes.

You can typically find spaghetti squash at farmers’ markets throughout pumpkin season, which runs from early August to December. It’s also available in most organic stores and well-stocked grocery markets. Keep an eye out for local pumpkin festivals or farms in your area during the fall. These events often feature beautiful displays of pumpkins and squash, offering fresh, farm-to-table options at great prices.

Ingredients

See recipe card for quantities.

Spaghetti Squash: Medium-sized!
Vegan Ground Beef: A protein-rich vegetarian/vegan substitute for ground meat. There are many different vegan ground varieties, I would recommend gardein plant-based ground be’f, beyond beef, or the one you like the most. If you prefer using lentils, you can prepare half a portion of this Lentil Bolognese as the filling!
Mozzarella Cheese: For a cheesy finish! You can also use grated Parmesan cheese, crumbled feta, or Swiss cheese. To make this recipe vegan, simply use a dairy-free cheese alternative!
Tomato Sauce & Tomato Paste: Makes the filling nice and juicy and gives it a great tomato flavor. You can use a premade tomato sauce, marinara sauce, or tomato passata.
Onion & Garlic: Adds more flavor to the filling.
Italian Seasoning, Fresh Basil, Smoked Paprika, Salt, Pepper: For seasoning! Regular paprika works too. Feel free to add some red pepper flakes!
Olive Oil

Visual Step-by-Step Instructions

This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!

Carefully cut the spaghetti squash in half lengthwise using a sharp knife and discard the seeds and membranes.
Drizzle each squash half with ½ tbsp of olive oil and season with Italian seasoning, a pinch of salt, and pepper. Place them cut-side down on a baking sheet lined with parchment paper and roast in the preheated oven for 30 minutes, until the flesh is tender and can be easily scraped with a fork. → The baking time can vary based on the size of your squash.
Remove the spaghetti squash from the oven and let it cool slightly. Use a fork to loosen the squash flesh, creating the “spaghetti” strands.

Meanwhile, heat a skillet with 1 tablespoon of olive oil. Sauté the onion and garlic for 3 minutes until translucent. Add the vegan ground meat and sauté for another 5 minutes. Stir in the tomato paste, tomato sauce, and basil, and let it simmer for 5-10 minutes. Season with paprika, salt, and pepper.
Spoon the filling evenly into each squash half and sprinkle with mozzarella cheese.
Transfer to the oven and broil for another 10 minutes at 400°F (fan grilling), until the cheese is melted and bubbly.

Storage Instructions

You can store leftovers packed in an airtight container in the fridge for up to 2 days. Reheat for 20 minutes in the preheated oven at 355°F (180°C) or in the microwave.

More Healthy Pumpkin Recipes

If you make this recipe, I’d love for you to give it a star rating ★ below.

Please follow me on Instagram, Pinterest, and Facebook or sign up for my free newsletter to never miss the newest recipes. I would be thrilled to welcome you to my community & thank you so much for your support!