Stuffed Spaghetti Squash

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.

Author : Aline Cueni

5 from 1 vote

Prep Time :15

Cook Time :40

Total Time :55

Servings : 2

Calories : 290kcal

Ingredients

1 medium spaghetti squash
½ tablespoon olive oil
½ teaspoon Italian seasoning, or Herbs de Provence
salt & pepper
¾ cup (80 g) fresh mozzarella cheese, cubed, or shredded mozzarella

Veggie-Bolognese

7 oz (200 g) vegan ground beef, (e.g. gardein plant-based ground be'f/beyond beef)
1 tablespoon olive oil
1 onion, minced
2 cloves garlic, minced
1 tablespoon tomato paste
1 cup (250 g) tomato sauce, or marinara sauce, tomato passata
1 bunch fresh basil, chopped
1 teaspoon smoked paprika, or paprika
¼ teaspoon salt
¼ teaspoon pepper

Instructions

Preheat the oven to 400°F (200°C).
Carefully cut the spaghetti squash in half lengthwise using a sharp knife and discard the seeds and membranes.
Drizzle each squash half with ½ tablespoon 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.
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.
Remove the spaghetti squash from the oven and let it cool slightly. Use a fork to loosen the squash flesh, creating the "spaghetti" strands.
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.

Notes

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.
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.
For a vegan stuffed squash version, simply replace the cheese with a dairy-free cheese alternative.

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