Brimming with autumn’s bounty, stuffed spaghetti squash is the ultimate fall comfort food. These 20 delicious recipes transform humble squash into cozy, satisfying meals perfect for crisp evenings. From cheesy vegetarian options to hearty meat-filled creations, you’ll find inspiration for quick dinners and seasonal favorites that will warm your kitchen and delight your family. Let’s dive into these mouthwatering ideas!
Cheesy Spinach and Artichoke Stuffed Spaghetti Squash
Make your holiday table the star with this creamy, veggie-packed twist on spaghetti squash. Forget boring sides—this cheesy, savory bake delivers comfort in every forkful. It’s the ultimate cozy upgrade that even picky eaters will devour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
– 2 medium spaghetti squash (about 3 lbs each)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt, divided
– ½ tsp black pepper
– 1 tbsp unsalted butter
– 3 cloves garlic, minced
– 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
– 1 (14 oz) can artichoke hearts, drained and chopped
– 8 oz cream cheese, softened
– 1 cup shredded mozzarella cheese
– ½ cup grated Parmesan cheese
– ¼ cup mayonnaise (for extra creaminess)
– 1 tsp onion powder
– ½ tsp red pepper flakes (optional, for heat)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Slice each spaghetti squash in half lengthwise using a sharp knife.
3. Scoop out all seeds and stringy pulp with a spoon.
4. Brush the cut sides evenly with 2 tbsp olive oil.
5. Sprinkle with ½ tsp kosher salt and ½ tsp black pepper.
6. Place squash halves cut-side down on a parchment-lined baking sheet.
7. Roast in the preheated oven for 35–40 minutes, until flesh is tender when pierced with a fork.
8. Let squash cool slightly until safe to handle, about 10 minutes.
9. Use a fork to scrape the flesh into strands, leaving a ½-inch border to keep shells intact.
10. Transfer the scraped spaghetti squash strands to a large mixing bowl.
11. Melt 1 tbsp unsalted butter in a skillet over medium heat.
12. Add 3 cloves minced garlic and sauté for 1 minute until fragrant.
13. Stir in 1 package thawed spinach and 1 can chopped artichoke hearts.
14. Cook for 3–4 minutes, stirring often, until any excess moisture evaporates.
15. Add the spinach-artichoke mixture to the bowl with the squash strands.
16. Mix in 8 oz softened cream cheese, 1 cup mozzarella, ½ cup Parmesan, ¼ cup mayonnaise, 1 tsp onion powder, ½ tsp red pepper flakes (if using), and remaining ½ tsp salt.
17. Stir until all ingredients are fully combined and creamy.
18. Divide the filling evenly among the four squash shells, packing it gently.
19. Sprinkle extra mozzarella and Parmesan on top if desired.
20. Bake at 400°F for 10–15 minutes, until cheese is melted and bubbly.
21. Broil for 1–2 minutes for a golden-brown top, watching closely to prevent burning.
So creamy and satisfying, with tender squash strands that hold up to the rich, garlicky filling. Serve it straight from the oven as a stunning main dish or slice into wedges for a shareable appetizer. The crispy, cheesy top gives way to a velvety center that’s pure comfort in every bite.
Mediterranean Stuffed Spaghetti Squash with Feta and Olives
Out with boring sides, in with this showstopper! Mediterranean Stuffed Spaghetti Squash brings bold flavors to your table. It’s a low-carb, high-flavor meal that’s as beautiful as it is delicious.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
– 2 medium spaghetti squash (about 3 lbs each)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt, divided
– ½ tsp black pepper
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 (15 oz) can chickpeas, drained and rinsed
– 1 cup cherry tomatoes, halved
– ½ cup Kalamata olives, pitted and sliced
– 4 oz feta cheese, crumbled (about 1 cup)
– ¼ cup fresh parsley, chopped
– 1 tbsp lemon juice
– 1 tsp dried oregano
Instructions
1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Carefully slice each spaghetti squash in half lengthwise using a sharp chef’s knife. Scoop out and discard the seeds and stringy pulp with a spoon.
3. Drizzle the cut sides of the squash halves with 1 tablespoon of olive oil. Season with ½ teaspoon of the kosher salt and all of the black pepper, rubbing it in with your hands.
4. Place the squash halves cut-side down on the prepared baking sheet. Roast in the preheated oven for 35-40 minutes, or until the flesh is tender when pierced with a fork and easily shreds.
5. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
6. Add the minced garlic to the skillet and cook for 1 more minute, just until fragrant—be careful not to let it burn.
7. Stir in the drained chickpeas, halved cherry tomatoes, sliced olives, dried oregano, and the remaining ½ teaspoon of kosher salt. Cook for 5-7 minutes, until the tomatoes begin to soften and release their juices.
8. Remove the skillet from the heat. Gently fold in the crumbled feta cheese, chopped parsley, and lemon juice. Set the filling aside.
9. Once the squash is done, carefully remove the baking sheet from the oven. Let the squash cool for 5 minutes until safe to handle.
10. Use a fork to scrape the flesh of each squash half into long, spaghetti-like strands, leaving about a ½-inch border to create a sturdy “boat.”
11. Transfer the shredded squash strands into the skillet with the filling. Gently toss everything together until well combined.
12. Divide the filling mixture evenly among the four squash boats, packing it in lightly. Return the stuffed squash to the baking sheet.
13. Bake for an additional 10 minutes at 400°F (200°C), just until everything is heated through and the cheese is slightly melty.
This dish delivers a fantastic mix of textures—tender squash strands, creamy feta, and juicy tomatoes all in one bite. The salty olives and bright lemon make the flavors pop. Try serving it with a simple arugula salad for a complete, vibrant meal.
Mexican Stuffed Spaghetti Squash with Black Beans and Corn
Kick your weeknight dinner game up a notch with this vibrant, veggie-packed Mexican stuffed spaghetti squash. It’s a flavor fiesta that’s naturally gluten-free and endlessly customizable—perfect for a healthy, satisfying meal that feels anything but boring.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 2 medium spaghetti squash (about 3 lbs each)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt, divided
– ½ tsp black pepper
– 1 medium yellow onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 (15 oz) can black beans, rinsed and drained
– 1 cup frozen corn kernels, thawed
– 1 tsp ground cumin
– 1 tsp chili powder
– ½ cup shredded Monterey Jack cheese (or a Mexican blend)
– ¼ cup chopped fresh cilantro, plus more for garnish
– ½ lime, juiced (about 1 tbsp)
– Optional for serving: sliced avocado, sour cream, hot sauce
Instructions
1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
2. Carefully slice each spaghetti squash in half lengthwise using a sharp chef’s knife. Scoop out and discard the seeds and stringy pulp with a spoon.
3. Drizzle the cut sides of the squash halves with 1 tablespoon of the olive oil. Season evenly with ½ teaspoon of the kosher salt and the black pepper, rubbing it in with your hands.
4. Place the squash halves cut-side down on the prepared baking sheet. Roast in the preheated oven for 35–40 minutes, or until the flesh is easily pierced with a fork and pulls apart into strands. Tip: Roasting cut-side down helps the squash steam and become tender without drying out.
5. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper. Cook, stirring occasionally, for 5–7 minutes until the vegetables are softened.
6. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant.
7. Stir in the rinsed black beans, thawed corn, ground cumin, chili powder, and the remaining ½ teaspoon of kosher salt. Cook for 3–4 minutes, stirring frequently, until everything is heated through and well combined. Remove the skillet from the heat.
8. Once the squash is done, carefully remove the baking sheet from the oven. Let the squash cool for 5 minutes until safe to handle. Use a fork to scrape the flesh of each half into long, spaghetti-like strands, leaving about a ¼-inch border to keep the shell intact. Tip: Scrape in a cross-hatch pattern for the best, longest strands.
9. Transfer the scraped squash strands into the skillet with the bean and corn mixture. Add the shredded Monterey Jack cheese, chopped cilantro, and lime juice. Gently toss everything together until the cheese begins to melt and the mixture is cohesive.
10. Evenly divide the filling mixture among the four squash shells, packing it in lightly. Tip: For extra crispy edges, you can place the stuffed shells under a broiler for 2–3 minutes, watching closely to prevent burning.
11. Return the stuffed squash halves to the baking sheet and bake for an additional 10–12 minutes at 400°F, just until the filling is hot and bubbly.
12. Remove from the oven and let cool for 5 minutes before serving. Garnish with extra cilantro if desired.
Naturally sweet, tender squash strands mingle with the smoky, spiced bean filling for a fantastic contrast in every bite. The melted cheese adds a creamy richness, while the fresh lime and cilantro brighten it all up. Serve each half as an impressive, self-contained bowl, or scoop it all into a big dish for a family-style feast—don’t forget the avocado and a dash of hot sauce on the side.
Garlic Butter Shrimp Stuffed Spaghetti Squash
Outrageously easy and packed with flavor, this garlic butter shrimp stuffed spaghetti squash is your new weeknight hero. Oven-roasted squash gets loaded with juicy shrimp in a garlicky butter sauce—ready in under an hour and guaranteed to impress.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 2 medium spaghetti squash (about 3 lbs each)
– 1 lb large shrimp, peeled and deveined (thaw if frozen)
– 4 tbsp unsalted butter
– 6 garlic cloves, minced (or 2 tbsp pre-minced)
– 1/4 cup fresh parsley, chopped (or 1 tbsp dried)
– 1/2 tsp red pepper flakes (adjust to spice preference)
– 1 tbsp olive oil (or any neutral oil)
– Salt and black pepper to taste
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Cut spaghetti squash in half lengthwise and scoop out seeds with a spoon.
3. Drizzle squash halves with olive oil, season with salt and pepper, and place cut-side down on the baking sheet.
4. Roast squash for 30-35 minutes until flesh is tender and easily shreds with a fork.
5. While squash roasts, pat shrimp dry with paper towels to ensure a good sear.
6. In a large skillet over medium-high heat, melt butter until foamy, about 2 minutes.
7. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
8. Increase heat to high and add shrimp in a single layer, cooking for 2-3 minutes per side until pink and opaque.
9. Remove skillet from heat and stir in chopped parsley.
10. Once squash is done, use a fork to scrape flesh into strands, keeping it in the shells.
11. Divide shrimp and garlic butter sauce evenly among squash halves, tossing gently to combine.
12. Return stuffed squash to oven for 5 minutes to warm through.
A creamy, buttery sauce coats every strand of squash, with plump shrimp adding a savory bite. Serve it straight from the shell for a rustic presentation, or top with extra parsley and a squeeze of lemon for brightness.
Pesto Chicken Stuffed Spaghetti Squash
Elevate your weeknight dinner game with this vibrant, veggie-packed dish. Imagine tender spaghetti squash strands cradling juicy pesto chicken—it’s a low-carb dream that’s as satisfying as it is colorful. Ready in under an hour, it’s the ultimate cozy yet fresh meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 2 medium spaghetti squash (about 3 lbs each)
- 2 tbsp olive oil (or any neutral oil)
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup prepared basil pesto
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded mozzarella cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice each spaghetti squash in half lengthwise using a sharp knife—be careful as they’re tough. Tip: Microwave whole squash for 2-3 minutes to soften slightly before cutting.
- Scoop out the seeds and stringy pulp from each half with a spoon.
- Brush the cut sides of the squash with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper.
- Place the squash halves cut-side down on the prepared baking sheet. Roast for 30-35 minutes, or until the flesh is easily pierced with a fork.
- While the squash roasts, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat.
- Add the chicken cubes to the skillet in a single layer. Cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through (internal temperature should reach 165°F/74°C). Tip: Don’t overcrowd the pan to ensure proper browning.
- Remove the skillet from heat and stir in the pesto until the chicken is evenly coated.
- Once the squash is done, remove it from the oven and let it cool for 5 minutes until safe to handle. Use a fork to scrape the flesh into “spaghetti” strands, keeping them in the shells.
- Divide the pesto chicken mixture evenly among the four squash halves, spooning it over the strands.
- Top each half with cherry tomatoes and shredded mozzarella cheese.
- Return the stuffed squash to the oven and bake for 10-12 minutes, or until the cheese is melted and bubbly. Tip: For extra browning, broil for the last 1-2 minutes, watching closely.
- Garnish with fresh basil leaves if desired before serving.
Bold flavors meld in every bite—the squash offers a slightly sweet, tender base that contrasts with the savory, herbaceous chicken. Serve it straight from the shell for a rustic presentation, or scoop it all into bowls and top with extra pesto for a saucier experience. Leftovers reheat beautifully for lunch the next day.
Beef and Mushroom Stuffed Spaghetti Squash
Grab your squash and get ready for a cozy, low-carb dinner that’s packed with savory flavor. This beef and mushroom stuffed spaghetti squash is a hearty, hands-off meal that’s perfect for chilly nights. It’s a total crowd-pleaser that looks impressive but is surprisingly simple to pull together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 2 medium spaghetti squash (about 3 lbs each)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt, divided
– ½ tsp black pepper
– 1 lb ground beef (80/20 blend recommended)
– 8 oz cremini mushrooms, sliced
– 1 small yellow onion, diced
– 3 cloves garlic, minced
– 1 tsp dried oregano
– ½ tsp crushed red pepper flakes (optional, for heat)
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– ¼ cup grated Parmesan cheese
– Fresh parsley, chopped (for garnish)
Instructions
1. Preheat your oven to 400°F.
2. Cut each spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out the seeds and stringy pulp from each half with a spoon.
4. Drizzle the cut sides with olive oil and sprinkle with ½ tsp of the kosher salt and the black pepper.
5. Place the squash halves cut-side down on a parchment-lined baking sheet.
6. Roast in the preheated oven for 40–45 minutes, until the flesh is tender and easily pierced with a fork.
7. While the squash roasts, heat a large skillet over medium-high heat.
8. Add the ground beef to the dry skillet and cook for 5–7 minutes, breaking it up with a spatula, until browned.
9. Transfer the cooked beef to a plate, leaving about 1 tbsp of fat in the skillet.
10. Add the diced onion and sliced mushrooms to the skillet.
11. Sauté for 6–8 minutes, stirring occasionally, until the vegetables are softened and the mushrooms have released their liquid.
12. Stir in the minced garlic, dried oregano, and red pepper flakes (if using), and cook for 1 minute until fragrant.
13. Return the cooked beef to the skillet.
14. Pour in the marinara sauce and the remaining ½ tsp of kosher salt, and stir to combine.
15. Let the mixture simmer for 5 minutes, then remove from heat.
16. Once the squash is done, carefully flip the halves over so the cut sides face up.
17. Use a fork to scrape the squash flesh into strands, leaving about a ¼-inch border to keep the shells intact.
18. Divide the beef and mushroom mixture evenly among the four squash halves, spooning it over the shredded squash.
19. Top each half with shredded mozzarella and grated Parmesan cheese.
20. Return the stuffed squash to the oven and bake for 10–12 minutes, until the cheese is melted and bubbly.
21. Remove from the oven and let cool for 5 minutes before serving.
22. Garnish with chopped fresh parsley.
Let the stuffed squash rest briefly so the flavors meld and the cheese sets slightly. You’ll love the contrast between the tender, slightly sweet squash strands and the rich, savory beef filling. For a fun twist, try serving it with a side of garlic bread or a simple green salad to round out the meal.
Vegetarian Lentil and Kale Stuffed Spaghetti Squash
Let’s ditch the boring bowls and stuff a spaghetti squash with a hearty, savory filling that’s packed with plant-based protein and greens. This vegetarian lentil and kale combo is a cozy, satisfying meal that’s as easy to make as it is delicious—perfect for a weeknight dinner or meal prep. Get ready to roast, sauté, and dig in.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
– 2 medium spaghetti squash (about 3 lbs each)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt, divided
– 1/2 tsp black pepper, divided
– 1 tbsp olive oil
– 1 small yellow onion, diced
– 3 cloves garlic, minced
– 1 cup cooked brown lentils (canned or pre-cooked)
– 4 cups chopped kale, stems removed
– 1/2 cup vegetable broth
– 1/2 cup grated Parmesan cheese (optional, for topping)
– 1/4 cup chopped fresh parsley (for garnish)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Cut each spaghetti squash in half lengthwise using a sharp knife.
3. Scoop out the seeds and stringy pulp from each squash half with a spoon.
4. Drizzle 1 tbsp olive oil over the cut sides of the squash halves.
5. Sprinkle 1/2 tsp kosher salt and 1/4 tsp black pepper evenly over the squash.
6. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
7. Roast in the preheated oven for 35–40 minutes, until the flesh is tender and easily pierced with a fork.
8. While the squash roasts, heat 1 tbsp olive oil in a large skillet over medium heat.
9. Add the diced onion to the skillet and sauté for 5–7 minutes, until softened and translucent.
10. Stir in the minced garlic and cook for 1 minute, until fragrant.
11. Add the cooked brown lentils to the skillet and stir to combine.
12. Mix in the chopped kale and pour in the vegetable broth.
13. Cook for 5–7 minutes, stirring occasionally, until the kale is wilted and tender.
14. Season the lentil-kale mixture with the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper.
15. Remove the roasted squash from the oven and let cool for 5 minutes until safe to handle.
16. Use a fork to scrape the squash flesh into strands, creating a “spaghetti” texture, but leave it in the shells.
17. Divide the lentil-kale filling evenly among the four squash halves, spooning it over the spaghetti strands.
18. If using, sprinkle grated Parmesan cheese over the top of each stuffed squash half.
19. Return the stuffed squash to the oven and bake for an additional 10 minutes, until heated through and the cheese is melted (if added).
20. Garnish with chopped fresh parsley before serving.
Out of the oven, this dish offers a delightful contrast: the tender, slightly sweet squash strands pair perfectly with the savory, earthy lentil and kale filling, all brought together with a hint of garlic and onion. For a creative twist, top it with a drizzle of balsamic glaze or serve alongside a crisp green salad to balance the heartiness. It’s a meal that’s as visually appealing as it is satisfying, making it a standout for any dinner table.
Buffalo Chicken Stuffed Spaghetti Squash
Every weeknight dinner just got a major upgrade. This Buffalo Chicken Stuffed Spaghetti Squash is your new go-to for a meal that’s bold, satisfying, and secretly healthy. Roast the squash, shred the chicken, and toss it all in that iconic, tangy sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 2 medium spaghetti squash (about 3 lbs each)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 lb boneless, skinless chicken breasts
– 1/2 cup Frank’s RedHot Buffalo Sauce (adjust for more heat)
– 4 tbsp unsalted butter
– 1/2 cup crumbled blue cheese (or ranch dressing for a milder option)
– 2 green onions, thinly sliced
– 1/2 cup shredded Monterey Jack cheese
Instructions
1. Preheat your oven to 400°F.
2. Carefully cut each spaghetti squash in half lengthwise using a sharp chef’s knife. Tip: Microwave the whole squash for 2-3 minutes to soften the skin slightly for easier cutting.
3. Scoop out and discard all the seeds and stringy pulp from each squash half.
4. Drizzle the cut sides of the squash with 1 tablespoon of the olive oil and season evenly with the salt and pepper.
5. Place the squash halves cut-side down on a large, rimmed baking sheet lined with parchment paper.
6. Roast in the preheated oven for 40-45 minutes, or until the flesh is very tender and easily pulls into strands with a fork.
7. While the squash roasts, pat the chicken breasts dry with paper towels and season lightly with a pinch of salt and pepper.
8. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
9. Add the chicken breasts to the hot skillet and cook for 6-7 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown.
10. Transfer the cooked chicken to a clean plate or cutting board and let it rest for 5 minutes. Tip: Letting the chicken rest ensures it stays juicy when shredded.
11. Use two forks to shred the chicken into bite-sized pieces.
12. Return the empty skillet to medium-low heat and add the butter, letting it melt completely.
13. Pour the Frank’s RedHot Buffalo Sauce into the skillet with the melted butter and whisk constantly for 1 minute until the sauce is smooth and combined.
14. Add the shredded chicken to the skillet and toss thoroughly until every piece is evenly coated in the buffalo sauce.
15. Once the squash is done, remove it from the oven. Carefully flip the halves over so the cut side is facing up.
16. Use a fork to scrape and fluff the flesh of each squash half, creating spaghetti-like strands. Tip: Leave a 1/2-inch border around the edges to create a sturdy “bowl.”
17. Evenly divide the buffalo chicken mixture among the four squash “bowls,” piling it on top of the spaghetti strands.
18. Sprinkle the shredded Monterey Jack cheese evenly over the top of the chicken in each squash half.
19. Return the baking sheet to the oven and bake for 8-10 minutes, just until the cheese is fully melted and bubbly.
20. Remove from the oven and immediately top each serving with crumbled blue cheese and sliced green onions.
Creamy, melty cheese blankets the spicy, tangy chicken, while the roasted squash strands provide a subtly sweet and tender base that soaks up all the flavor. Serve it right in the squash bowl for a fun, minimal-cleanup presentation, or scoop everything into a bowl and top with extra blue cheese for the ultimate game-day feast.
Thai Peanut Tofu Stuffed Spaghetti Squash
Unlock your next obsession with this flavor-packed bowl. We’re stuffing roasted spaghetti squash with crispy tofu and a creamy peanut sauce that’ll make you forget takeout exists. Get ready for a meal that’s as satisfying to make as it is to devour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
– 2 medium spaghetti squash (halved lengthwise and seeded)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt (adjust to taste)
– 14 oz extra-firm tofu (pressed for 30 minutes to remove excess water)
– 3 tbsp cornstarch
– ¼ cup creamy peanut butter (use natural for best flavor)
– 2 tbsp soy sauce (or tamari for gluten-free)
– 1 tbsp lime juice (freshly squeezed)
– 1 tbsp maple syrup
– 1 tsp grated fresh ginger
– 1 garlic clove (minced)
– ¼ cup water (to thin sauce as needed)
– ¼ cup chopped roasted peanuts (for garnish)
– ¼ cup chopped fresh cilantro (for garnish)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Brush the cut sides of the spaghetti squash halves with 1 tablespoon of olive oil and sprinkle with ½ teaspoon of kosher salt.
3. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
4. Roast the squash in the preheated oven for 35–40 minutes, until the flesh is tender and easily shreds with a fork.
5. While the squash roasts, cut the pressed tofu into 1-inch cubes and toss them in a bowl with the cornstarch until evenly coated.
6. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
7. Add the coated tofu cubes to the hot skillet in a single layer, cooking for 3–4 minutes per side until golden brown and crispy.
8. Remove the crispy tofu from the skillet and set it aside on a plate.
9. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, grated ginger, minced garlic, and water until smooth.
10. Pour the peanut sauce into the same skillet over low heat, warming it for 1–2 minutes while stirring constantly.
11. Remove the roasted squash from the oven and let it cool for 5 minutes until safe to handle.
12. Use a fork to scrape the squash flesh into spaghetti-like strands, keeping them within the squash shells.
13. Divide the crispy tofu evenly among the four squash halves, placing it on top of the shredded squash.
14. Drizzle the warm peanut sauce over the tofu and squash in each half.
15. Garnish each stuffed squash half with chopped roasted peanuts and fresh cilantro.
Nothing beats the contrast of tender, slightly sweet squash strands against the crunchy tofu and rich, savory peanut sauce. Serve it straight from the shell for a dramatic presentation, or scoop everything into bowls for easy sharing. The leftovers hold up surprisingly well—just reheat gently to keep that perfect texture.
Sun-Dried Tomato and Goat Cheese Stuffed Spaghetti Squash
Zap your weeknight dinner routine with this vibrant, veggie-packed dish. It’s a low-carb dream that’s as satisfying as pasta but packed with roasted flavor. Get ready for a creamy, tangy filling that’s pure comfort food magic.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 1 large spaghetti squash (about 3 lbs)
– 2 tbsp olive oil, divided
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 4 oz goat cheese, crumbled (room temperature for easier mixing)
– 1/3 cup sun-dried tomatoes in oil, drained and chopped
– 1/4 cup grated Parmesan cheese
– 2 tbsp fresh basil, thinly sliced (plus extra for garnish)
– 1 clove garlic, minced
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife. Tip: Microwave the whole squash for 2-3 minutes first to soften the skin slightly and make cutting safer.
3. Scoop out and discard all the seeds and stringy pulp from each squash half with a spoon.
4. Drizzle 1 tablespoon of olive oil evenly over the cut sides of the squash halves.
5. Season the oiled flesh with the kosher salt and black pepper, rubbing it in with your fingers.
6. Place the squash halves cut-side down on the prepared baking sheet.
7. Roast in the preheated oven for 40-45 minutes, or until the flesh is very tender when pierced with a fork and the skin gives slightly.
8. Remove the baking sheet from the oven and let the squash cool for 10 minutes until safe to handle. Tip: Letting it cool slightly makes the strands easier to separate without burning your hands.
9. Use a fork to scrape the flesh of each squash half into long, spaghetti-like strands, leaving about a 1/4-inch border of flesh attached to the skin to create sturdy “boats.”
10. Transfer the scraped spaghetti squash strands to a large mixing bowl.
11. Add the crumbled goat cheese, chopped sun-dried tomatoes, grated Parmesan, sliced basil, minced garlic, and the remaining 1 tablespoon of olive oil to the bowl.
12. Gently toss the mixture with a fork until all ingredients are evenly combined and the cheeses begin to melt slightly from the residual heat. Tip: For extra creaminess, you can briefly microwave the goat cheese for 10 seconds before adding it.
13. Evenly divide the filling mixture and pack it back into the hollowed-out squash boats.
14. Return the stuffed squash boats to the baking sheet.
15. Bake for an additional 10-12 minutes at 400°F (200°C), just until the filling is hot and the top is lightly golden.
16. Remove from the oven and garnish with additional fresh basil.
Creamy goat cheese and sweet sun-dried tomatoes melt into the tender, roasted squash strands for a wonderfully rich and tangy bite. The texture is perfectly balanced—soft and yielding with little pops of chewy tomato. Serve each half as a stunning main course, or slice them into wedges for a beautiful, shareable appetizer platter.
BBQ Pulled Pork Stuffed Spaghetti Squash
This BBQ pulled pork stuffed spaghetti squash transforms a classic comfort food into a low-carb masterpiece. Think tender, smoky pork piled into sweet, roasted squash strands—it’s a satisfying, flavor-packed meal that feels indulgent yet wholesome. Perfect for meal prep or a cozy dinner that’ll have everyone asking for seconds.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
- 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
- 1 tbsp olive oil (or any neutral oil)
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper
- 2 cups cooked pulled pork, shredded (use store-bought or leftovers)
- 1 cup BBQ sauce, divided (choose your favorite brand)
- 1/2 cup shredded cheddar cheese (or Monterey Jack for a milder flavor)
- 2 tbsp chopped fresh cilantro, for garnish (optional, omit if you dislike it)
- 1/4 cup diced red onion, for garnish (adds a crisp bite)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Brush the cut sides of the spaghetti squash halves evenly with olive oil, then sprinkle with 1/2 tsp salt and all the black pepper.
- Place the squash halves cut-side down on the prepared baking sheet and roast for 40–45 minutes, until the flesh is tender when pierced with a fork.
- Remove the squash from the oven and let it cool for 5 minutes until safe to handle.
- Use a fork to scrape the squash flesh into strands, creating a “spaghetti” texture, and transfer the strands to a medium bowl, leaving the shells intact.
- In a separate bowl, combine the pulled pork with 3/4 cup BBQ sauce, mixing until fully coated.
- Divide the pork mixture evenly between the squash shells, packing it gently into the cavities.
- Top each stuffed squash half with the remaining 1/4 cup BBQ sauce and sprinkle evenly with shredded cheddar cheese.
- Return the stuffed squash to the oven and bake at 400°F for 10–12 minutes, until the cheese is melted and bubbly.
- Remove from the oven and let rest for 3 minutes to set.
- Garnish with diced red onion and chopped cilantro, if using, then serve immediately.
Here’s the magic: the roasted squash strands stay slightly al dente, contrasting beautifully with the juicy, smoky pork. For a fun twist, scoop it into bowls and top with extra BBQ sauce or a dollop of sour cream—it’s a hearty, hands-on meal that’s as Instagram-worthy as it is delicious.
Greek Stuffed Spaghetti Squash with Tzatziki
Craving a Mediterranean escape? This Greek Stuffed Spaghetti Squash is your ticket. It’s a vibrant, low-carb dinner that feels indulgent but is secretly packed with veggies.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 2 medium spaghetti squash (about 3 lbs each)
– 2 tbsp olive oil, plus extra for brushing
– 1 tsp kosher salt, divided
– ½ tsp black pepper
– 1 lb ground lamb (or ground turkey for a lighter option)
– 1 small yellow onion, diced
– 3 cloves garlic, minced
– 1 tsp dried oregano
– ½ tsp ground cumin
– 1 cup cherry tomatoes, halved
– 4 oz feta cheese, crumbled
– ¼ cup fresh parsley, chopped
– 1 cup plain Greek yogurt (full-fat for creamiest texture)
– ½ English cucumber, grated and squeezed dry
– 1 tbsp fresh dill, chopped
– 1 tbsp lemon juice
– 1 small garlic clove, minced
Instructions
1. Preheat your oven to 400°F (200°C).
2. Carefully slice each spaghetti squash in half lengthwise using a sharp chef’s knife. Tip: Microwave whole squash for 2-3 minutes first to soften slightly for easier cutting.
3. Scoop out and discard all seeds and stringy pulp from each squash half with a spoon.
4. Brush the cut sides of the squash generously with olive oil, then sprinkle evenly with ½ tsp of the kosher salt and the black pepper.
5. Place the squash halves cut-side down on a parchment-lined baking sheet.
6. Roast in the preheated oven for 40-45 minutes, or until the flesh is easily pierced with a fork and pulls apart into strands.
7. While the squash roasts, heat 2 tbsp olive oil in a large skillet over medium-high heat.
8. Add the diced onion to the skillet and cook for 4-5 minutes, stirring often, until translucent and soft.
9. Add the ground lamb (or turkey) to the skillet, breaking it apart with a wooden spoon. Cook for 6-8 minutes until no pink remains and it’s nicely browned.
10. Stir in the 3 minced garlic cloves, dried oregano, and ground cumin. Cook for 1 more minute until fragrant.
11. Remove the skillet from heat and stir in the halved cherry tomatoes, crumbled feta cheese, and chopped parsley. Set aside.
12. In a medium bowl, combine the Greek yogurt, grated cucumber, chopped dill, lemon juice, the remaining ½ tsp kosher salt, and the 1 small minced garlic clove. Mix well to make the tzatziki sauce. Tip: Let the tzatziki chill in the fridge for 30 minutes if time allows—the flavors meld beautifully.
13. Once the squash is done, remove it from the oven and let it cool just enough to handle, about 5 minutes.
14. Use a fork to scrape the flesh of each squash half, pulling it into spaghetti-like strands. Tip: Leave a ½-inch border around the edges to create a sturdy “bowl” for stuffing.
15. Gently fold about half of the scraped squash strands into the lamb mixture in the skillet until well combined.
16. Divide the filling mixture evenly among the four squash “bowls,” packing it in lightly.
17. Return the stuffed squash halves to the baking sheet and bake for another 10-12 minutes, just until everything is heated through and the top is slightly golden.
18. Serve each stuffed squash half immediately, topped generously with the prepared tzatziki sauce.
You’ll love the contrast of the tender, slightly sweet squash strands with the savory, spiced lamb filling. The cool, garlicky tzatziki cuts through the richness perfectly. Try serving it with a simple side salad dressed in lemon vinaigrette for a complete, restaurant-worthy meal.
Sausage and Apple Stuffed Spaghetti Squash
Forget boring squash bowls—this savory-sweet combo will be your new fall obsession. We’re stuffing roasted spaghetti squash with juicy sausage, crisp apples, and melty cheese for a cozy, all-in-one meal that’s as easy as it is delicious.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 2 medium spaghetti squash (about 3 lbs each)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt, divided
– ½ tsp black pepper
– 1 lb Italian sausage, casings removed (mild or hot, your choice)
– 1 medium yellow onion, diced
– 2 crisp apples (like Honeycrisp or Granny Smith), cored and diced
– 2 cloves garlic, minced
– 1 tsp dried sage
– ½ cup chicken broth
– 1 cup shredded mozzarella cheese
– ¼ cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
1. Preheat your oven to 400°F.
2. Cut each spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
3. Drizzle the cut sides with olive oil and season with ½ tsp salt and ¼ tsp pepper.
4. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
5. Roast in the oven for 35–40 minutes, until the flesh is tender when pierced with a fork.
6. While the squash roasts, heat a large skillet over medium-high heat.
7. Add the Italian sausage and cook for 5–7 minutes, breaking it up with a spatula until browned and crumbly.
8. Transfer the cooked sausage to a plate, leaving about 1 tbsp of drippings in the skillet.
9. Add the diced onion to the skillet and cook for 4–5 minutes, stirring occasionally, until softened.
10. Stir in the diced apples, minced garlic, dried sage, remaining ½ tsp salt, and ¼ tsp pepper.
11. Cook for 3–4 minutes, until the apples are slightly softened but still crisp.
12. Return the cooked sausage to the skillet and pour in the chicken broth.
13. Simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan.
14. Remove the roasted squash from the oven and let cool for 5 minutes until safe to handle.
15. Use a fork to scrape the squash flesh into strands, creating a “bowl” while leaving about ¼-inch border around the edges.
16. Divide the sausage-apple mixture evenly among the four squash halves.
17. Top each half with shredded mozzarella and grated Parmesan cheese.
18. Return the stuffed squash to the oven and bake for 10–12 minutes, until the cheese is melted and bubbly.
19. Remove from the oven and let rest for 5 minutes before serving.
20. Garnish with chopped fresh parsley if desired.
You’ll love the contrast of tender squash strands against the hearty sausage and crisp apples. The melted cheese pulls everything together into a comforting, savory-sweet bite that’s perfect for chilly evenings. Try serving it with a simple green salad for a complete meal that feels fancy but comes together in under an hour.
Caprese Stuffed Spaghetti Squash with Balsamic Glaze
Forget boring spaghetti—this roasted squash gets stuffed with fresh mozzarella, juicy tomatoes, and basil, then drizzled with sweet-tangy balsamic glaze. It’s a low-carb, veggie-packed dinner that looks fancy but comes together fast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
– 2 medium spaghetti squash (about 3 lbs each)
– 2 tbsp olive oil, plus extra for drizzling
– 1 tsp kosher salt, divided
– ½ tsp black pepper, divided
– 8 oz fresh mozzarella cheese, torn into small pieces (or use pearls)
– 1 pint cherry tomatoes, halved
– ¼ cup fresh basil leaves, thinly sliced
– ¼ cup balsamic vinegar
– 1 tbsp honey (or maple syrup for vegan option)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Carefully slice each spaghetti squash in half lengthwise using a sharp knife.
3. Scoop out the seeds and stringy pulp from each squash half with a spoon.
4. Drizzle the cut sides of the squash with 2 tbsp olive oil, then sprinkle with ½ tsp kosher salt and ¼ tsp black pepper.
5. Place the squash halves cut-side down on a parchment-lined baking sheet.
6. Roast in the preheated oven for 40–45 minutes, until the flesh is tender and easily shreds with a fork.
7. While the squash roasts, combine balsamic vinegar and honey in a small saucepan over medium heat.
8. Simmer the mixture for 5–7 minutes, stirring occasionally, until it thickens to a syrup-like consistency (it should coat the back of a spoon).
9. Remove the saucepan from the heat and let the glaze cool slightly—it will continue to thicken as it cools.
10. Once the squash is done, remove it from the oven and let it cool for 5 minutes until safe to handle.
11. Use a fork to scrape the squash flesh into spaghetti-like strands, keeping them in the shells.
12. Season the shredded squash with the remaining ½ tsp kosher salt and ¼ tsp black pepper.
13. Top each squash half evenly with torn mozzarella pieces and halved cherry tomatoes.
14. Return the stuffed squash to the oven and bake for 5–7 minutes, just until the cheese is melted and bubbly.
15. Remove from the oven and immediately sprinkle with sliced fresh basil.
16. Drizzle each squash half generously with the prepared balsamic glaze before serving.
Ultimate comfort food with a fresh twist! The squash strands are tender yet slightly al dente, contrasting with the creamy melted mozzarella and burst tomatoes. Serve it straight from the shell for a rustic presentation, or pair with a simple arugula salad for a complete meal.
Curried Chickpea Stuffed Spaghetti Squash
Sick of boring weeknight dinners? This curried chickpea stuffed spaghetti squash is your flavor-packed, veggie-loaded savior. Grab a fork and get ready for a cozy, satisfying meal that’s as easy as it is delicious.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 2 medium spaghetti squash, halved and seeded
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp curry powder
– 1 (15 oz) can chickpeas, drained and rinsed
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup vegetable broth
– 1/2 cup full-fat coconut milk
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup fresh cilantro, chopped (optional, for garnish)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Brush the cut sides of the spaghetti squash halves with 1 tablespoon of olive oil and place them cut-side down on a baking sheet.
3. Roast the squash for 35–40 minutes, or until the flesh is tender when pierced with a fork.
4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
5. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent.
6. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
7. Sprinkle the curry powder into the skillet and toast for 30 seconds to bloom the spices.
8. Tip: Blooming the curry powder enhances its depth of flavor—don’t skip this step!
9. Add the chickpeas, diced tomatoes with their juices, vegetable broth, coconut milk, salt, and black pepper to the skillet.
10. Bring the mixture to a simmer, then reduce the heat to medium-low.
11. Let the curry simmer uncovered for 15–20 minutes, stirring occasionally, until it thickens slightly.
12. Once the squash is done, remove it from the oven and let it cool for 5 minutes.
13. Use a fork to scrape the squash flesh into spaghetti-like strands, keeping them within the shells.
14. Tip: Scrape gently to avoid tearing the shells, which will help hold the filling.
15. Divide the curried chickpea mixture evenly among the four squash halves, spooning it over the strands.
16. Return the stuffed squash to the oven and bake for an additional 10 minutes to heat through.
17. Tip: For a golden top, broil for the last 2–3 minutes, watching closely to prevent burning.
18. Garnish with fresh cilantro if desired before serving.
Keep those forks ready—the tender squash strands soak up the creamy, spiced curry for a hearty bite every time. Serve it straight from the shell for a fun, rustic presentation, or fluff it all into a bowl if you’re feeling less fancy.
Ratatouille Stuffed Spaghetti Squash
A vibrant veggie-packed dinner that’s as stunning as it is simple. Transform humble spaghetti squash into a showstopper with a hearty ratatouille filling. Get ready for a cozy, colorful meal that’s naturally gluten-free and loaded with flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 2 medium spaghetti squash (about 3 lbs each)
– 2 tbsp olive oil, plus extra for brushing
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 medium eggplant, diced into ½-inch cubes
– 1 medium zucchini, diced into ½-inch cubes
– 1 medium yellow bell pepper, diced
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried oregano
– ½ tsp dried thyme
– Salt and black pepper, to season throughout
– Fresh basil or parsley, for garnish (optional)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Carefully slice each spaghetti squash in half lengthwise using a sharp chef’s knife. Scoop out the seeds and stringy pulp with a spoon.
3. Brush the cut sides of the squash halves lightly with olive oil, then season generously with salt and pepper.
4. Place the squash halves cut-side down on a parchment-lined baking sheet. Roast for 35–40 minutes, or until the flesh is tender when pierced with a fork.
5. While the squash roasts, heat 2 tbsp olive oil in a large skillet or Dutch oven over medium heat.
6. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
7. Stir in the minced garlic and cook for 1 minute, just until fragrant—be careful not to let it burn.
8. Add the diced eggplant, zucchini, and yellow bell pepper to the skillet. Cook for 8–10 minutes, stirring occasionally, until the vegetables begin to soften.
9. Pour in the can of diced tomatoes with their juices, then add the dried oregano and thyme. Season with salt and pepper.
10. Reduce the heat to medium-low, cover the skillet, and let the ratatouille simmer for 15–20 minutes, stirring occasionally, until all the vegetables are tender and the flavors have melded.
11. Once the squash is done, remove it from the oven and let it cool slightly until safe to handle. Use a fork to scrape the flesh into spaghetti-like strands, leaving a ½-inch border to create a sturdy shell.
12. Divide the hot ratatouille mixture evenly among the four squash shells, mounding it slightly in the center.
13. Return the stuffed squash to the baking sheet and bake for an additional 10 minutes at 400°F to heat through.
14. Garnish with fresh basil or parsley if desired, then serve immediately.
Now you’ve got a dish where tender, slightly sweet squash strands mingle with a rich, savory ratatouille. The textures play beautifully—creamy eggplant, crisp-tender peppers, and juicy tomatoes all nestled in a edible bowl. Next time, try topping it with a sprinkle of Parmesan or a dollop of ricotta for extra richness.
Alfredo Broccoli Stuffed Spaghetti Squash
Get ready to ditch the pasta guilt—this creamy, veggie-packed Alfredo Broccoli Stuffed Spaghetti Squash is your new winter obsession. Grab a fork and let’s dig in.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 2 medium spaghetti squash (about 3 lbs each)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt, divided
– ½ tsp black pepper, divided
– 4 cups broccoli florets (fresh or frozen)
– 2 tbsp unsalted butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese, plus extra for topping
– ¼ tsp nutmeg (freshly grated if possible)
– ½ cup shredded mozzarella cheese
– Fresh parsley, chopped (optional garnish)
Instructions
1. Preheat your oven to 400°F.
2. Slice each spaghetti squash in half lengthwise using a sharp knife.
3. Scoop out the seeds and stringy pulp from each half with a spoon.
4. Drizzle the cut sides with olive oil and rub it evenly over the surface.
5. Sprinkle each half with ½ tsp of kosher salt and ¼ tsp of black pepper.
6. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
7. Roast in the oven for 35–40 minutes, until the flesh is tender when pierced with a fork.
8. While the squash roasts, steam the broccoli florets in a pot with 1 inch of water for 5–7 minutes until bright green and tender-crisp. Tip: Don’t overcook—the broccoli will soften further in the sauce.
9. Drain the broccoli and set aside.
10. In a large skillet over medium heat, melt the butter.
11. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned.
12. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
13. Reduce the heat to low and whisk in the Parmesan cheese until the sauce is smooth and thickened, about 3–4 minutes.
14. Stir in the nutmeg and remaining ½ tsp of salt and ¼ tsp of pepper.
15. Fold the steamed broccoli into the Alfredo sauce until evenly coated.
16. Remove the roasted squash from the oven and let cool for 5 minutes until safe to handle.
17. Use a fork to scrape the squash flesh into strands, leaving a ½-inch border to create a “bowl.” Tip: Scrape in a circular motion for longer, spaghetti-like strands.
18. Transfer the scraped squash strands into the skillet with the Alfredo-broccoli mixture and toss to combine.
19. Spoon the filling back into the squash shells, packing it lightly.
20. Top each stuffed squash half evenly with shredded mozzarella cheese.
21. Return the squash to the oven and bake at 400°F for 10–12 minutes, until the cheese is melted and bubbly. Tip: Broil for the last 1–2 minutes for a golden-brown top if desired.
22. Garnish with fresh parsley and extra Parmesan if using.
Look for that perfect contrast: creamy, garlicky Alfredo clings to tender squash strands, while the broccoli adds a fresh crunch. Serve it straight from the shell for a dramatic tableside moment, or scoop it onto plates for a cozy family-style meal. Leftovers reheat beautifully—just pop them back in the oven to revive that cheesy top.
Moroccan Spiced Lamb Stuffed Spaghetti Squash
Zigzag your way out of boring dinners with this Moroccan-spiced masterpiece. Roasted spaghetti squash cradles a fragrant lamb filling—it’s cozy, vibrant, and totally weeknight-doable.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 2 medium spaghetti squash (about 3 lbs each)
– 2 tbsp olive oil (or any neutral oil)
– 1 lb ground lamb
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tbsp ras el hanout spice blend (adjust to taste)
– 1 tsp ground cumin
– 1/2 tsp ground cinnamon
– 1/4 tsp cayenne pepper (optional, for heat)
– 1 (14.5 oz) can diced tomatoes, undrained
– 1/2 cup chicken broth
– 1/4 cup chopped fresh parsley
– Salt and black pepper (to season throughout)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Halve each spaghetti squash lengthwise and scoop out the seeds with a spoon.
3. Drizzle the cut sides with 1 tablespoon of olive oil and season generously with salt and pepper.
4. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 35–40 minutes, until the flesh is tender when pierced with a fork.
6. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
7. Add the ground lamb and cook, breaking it up with a spatula, for 5–7 minutes until browned and no longer pink.
8. Tip: Drain excess fat from the lamb for a less greasy filling.
9. Add the diced onion to the skillet and cook for 4–5 minutes until softened and translucent.
10. Stir in the minced garlic and cook for 1 minute until fragrant.
11. Add the ras el hanout, cumin, cinnamon, and cayenne pepper (if using) to the skillet. Toast the spices for 30 seconds to bloom their flavors.
12. Pour in the diced tomatoes with their juices and the chicken broth, scraping up any browned bits from the bottom of the skillet.
13. Reduce the heat to medium-low and simmer the mixture for 10–12 minutes, until slightly thickened.
14. Tip: Let the filling simmer uncovered to concentrate the flavors without making it watery.
15. Remove the skillet from the heat and stir in the chopped parsley. Season the filling with salt and pepper to taste.
16. Once the squash is roasted, carefully flip the halves over and use a fork to scrape the flesh into spaghetti-like strands, leaving a 1/2-inch border around the edges to create a “bowl.”
17. Tip: Gently scrape the squash strands to keep them intact for better texture.
18. Divide the lamb filling evenly among the four squash halves, mounding it slightly in the center.
19. Return the stuffed squash to the oven and bake for an additional 10–12 minutes, until heated through and the tops are lightly crisped.
20. Remove from the oven and let cool for 5 minutes before serving.
Outcome: The squash strands stay al dente, soaking up the spiced lamb’s rich, aromatic juices. Serve it straight from the oven with a dollop of Greek yogurt or a sprinkle of toasted almonds for crunch—it’s a complete, flavor-packed meal in a natural bowl.
Teriyaki Salmon Stuffed Spaghetti Squash
Viral-worthy dinner alert: This teriyaki salmon stuffed spaghetti squash is your new weeknight hero. Packed with flavor and ready in under an hour—it’s a total game-changer.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 1 medium spaghetti squash (about 3 lbs)
– 2 salmon fillets (6 oz each), skin removed
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp grated fresh ginger
– 1 garlic clove, minced
– 1 tbsp olive oil (or any neutral oil)
– 1/4 tsp black pepper
– 1 green onion, thinly sliced
– 1 tbsp sesame seeds
Instructions
1. Preheat your oven to 400°F.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
3. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
4. Roast the squash for 30 minutes, or until the flesh is tender when pierced with a fork.
5. While the squash roasts, whisk together the soy sauce, honey, rice vinegar, ginger, and garlic in a small bowl to make the teriyaki sauce.
6. Pat the salmon fillets dry with paper towels and season both sides with black pepper.
7. Heat the olive oil in a skillet over medium-high heat until shimmering, about 1 minute.
8. Add the salmon to the skillet and cook for 4 minutes on the first side until golden brown.
9. Flip the salmon and pour the teriyaki sauce into the skillet, reducing the heat to medium.
10. Cook the salmon for another 3–4 minutes, basting it with the sauce, until it flakes easily with a fork and reaches an internal temperature of 145°F.
11. Remove the skillet from the heat and let the salmon rest for 2 minutes.
12. Use a fork to scrape the roasted spaghetti squash into strands, leaving them in the shells.
13. Flake the cooked salmon into bite-sized pieces and mix it with the reduced teriyaki sauce from the skillet.
14. Stuff the salmon mixture into the squash halves, dividing it evenly.
15. Garnish with sliced green onion and sesame seeds.
Kick back and enjoy this savory-sweet combo: the tender salmon melts into the slightly crisp squash strands, creating a perfect bite every time. Serve it right in the squash shell for a fun, Instagram-worthy presentation, or scoop it all into bowls for an easy family-style meal.
Pumpkin and Sage Stuffed Spaghetti Squash
Veg out with a cozy, low-carb twist on comfort food. This savory stuffed squash swaps pasta for roasted strands, packed with autumnal pumpkin and aromatic sage. It’s a hearty, hands-off dinner that feels fancy but comes together easily.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
– 2 medium spaghetti squash (about 3 lbs each)
– 2 tbsp olive oil, divided
– 1 tsp kosher salt, divided
– ½ tsp black pepper, divided
– 1 cup canned pumpkin puree (not pie filling)
– 1 cup ricotta cheese, whole milk for creaminess
– ½ cup grated Parmesan cheese, plus extra for serving
– ¼ cup fresh sage leaves, finely chopped (or 1 tsp dried sage)
– 2 cloves garlic, minced
– ¼ tsp ground nutmeg, optional for warmth
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Halve each spaghetti squash lengthwise and scoop out seeds with a spoon. Tip: Use a sharp chef’s knife and steady pressure for clean cuts.
3. Brush cut sides of squash with 1 tbsp olive oil and sprinkle with ½ tsp salt and ¼ tsp pepper.
4. Place squash cut-side down on the prepared baking sheet. Roast for 35–40 minutes, until flesh is tender when pierced with a fork.
5. While squash roasts, heat remaining 1 tbsp olive oil in a small skillet over medium heat. Add sage and garlic; sauté for 1–2 minutes until fragrant but not browned. Tip: Toasting sage enhances its earthy flavor.
6. In a medium bowl, combine pumpkin puree, ricotta, Parmesan, sautéed sage-garlic mixture, nutmeg, remaining ½ tsp salt, and ¼ tsp pepper. Mix until smooth.
7. Remove squash from oven and let cool for 5 minutes. Use a fork to scrape flesh into spaghetti-like strands, leaving a ½-inch border to create a “bowl.” Tip: Scrape gently to keep strands intact for better texture.
8. Fold half of the scraped squash strands into the pumpkin mixture until well combined.
9. Divide filling evenly among squash halves, mounding it slightly. Return to oven and bake for 10–15 minutes, until filling is heated through and top is lightly golden.
10. Let cool for 5 minutes before serving. Sprinkle with extra Parmesan if desired.
Layers of creamy pumpkin and ricotta meld with crispy sage in each forkful. The roasted squash strands add a satisfying, al dente bite that holds up to the rich filling. Serve it straight from the shell for a rustic presentation, or top with a drizzle of balsamic glaze for a sweet-tart contrast.
Summary
Kick off your fall cooking with these 20 delicious stuffed spaghetti squash recipes! They’re perfect for cozy weeknights and show-stopping dinners. We hope you find a new favorite to try. Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the squash love!
