Stuffed Spaghetti Squash (Vegetarian & Protein-Packed!)

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Stuffed Spaghetti Squash (Vegetarian & Protein-Packed!) – Warm, Flavorful, and Easy Comfort Food!

Ah, spaghetti squash—where have you been all our lives? I’m not kidding, friends, the first time I whipped up this stuffed spaghetti squash, it was a revelation! You’d probably think a squash noodle can’t beat traditional pasta, right? Wrong! When you roast spaghetti squash just right, it turns into these magical, tender “noodles” waiting to be loaded with hearty goodness. Trust me, even my skeptical pasta-loving pals adore this recipe. Today, I can’t wait to share my favorite vegetarian stuffed spaghetti squash with you—it’s cheesy, comforting, and packed with protein-rich, hunger-satisfying ingredients.

 

My First Spaghetti Squash Adventure – An Unforgettable Night!

Before I became this cool (wink wink) chef sharing recipes left and right, I was—you guessed it—a pasta addict. Seriously, my love for classic spaghetti Bolognese knew no bounds. But everything changed one chilly autumn evening when my vegetarian friend, Lisa, challenged me at my little dinner party.

She said something along the lines of, “Okay, chef, let’s see you make a tasty Bolognese with no pasta and no meat!” Challenge accepted, Lisa!

I quickly dug through my pantry and found a lonely spaghetti squash, bought initially out of curiosity and forgotten until now. After roasting it, seasoning generously with herbs, and then filling it to the brim with a mouth-watering vegetarian “meat” sauce and gooey mozzarella, I had something surprisingly magical on my hands. Lisa was impressed, and honestly, so was I!

Ever since then, this vegetarian stuffed spaghetti squash has been a regular in my feel-good comfort food rotation. It’s the perfect solution for busy weeknight meals or cozy weekend dinners.

Are you hungry yet? Me too. Let’s do this!

📝 Ingredients You Need to Grab Right Now

Here’s what you’ll need to recreate this tasty masterpiece:

For the Spaghetti Squash:

– 1 medium spaghetti squash
– 1 tbsp olive oil (divided)
– ½ tsp Italian seasoning or Herbs de Provence
– Salt & pepper to taste
– ¾ cup mozzarella cheese (cubed or shredded)

For the Veggie Bolognese Filling:

– 7 oz vegan ground meat substitute (like Gardein or Beyond Meat crumbles)
– 1 tbsp olive oil
– 1 medium onion, minced
– 2 garlic cloves, minced
– 1 tbsp tomato paste
– 1 cup tomato or marinara sauce (your favorite brand)
– 1 bunch fresh basil, chopped
– 1 tsp paprika
– Salt & pepper to taste (about ¼ tsp each)

👩‍🍳 Easy Step-by-Step Instructions

Follow me closely here—I’ll walk you through every step!

Step 1: Roast Up Your Squash

Preheat your oven to 400°F (204°C). Carefully cut your squash in half lengthwise and scoop out any seeds (these make great toasted snacks later!). Drizzle both squash halves lightly with olive oil, sprinkle with Italian seasoning, salt, and pepper. Place them cut-side down on a baking tray lined with parchment paper. Bake for about 30-35 minutes or until a fork easily pierces the flesh.

Step 2: Whip Up the Protein-Packed Veggie Bolognese

While the squash is roasting, warm olive oil in a skillet over medium heat. Toss in minced onion and garlic, cooking until fragrant and golden (about 3-4 minutes). Add in your vegan “meat” crumbles and cook until browned, roughly 5 minutes.

Next, stir in tomato paste to deepen the flavor. Pour in the marinara sauce and toss in paprika, chopped basil, salt, and pepper. Let simmer for another 5 to 10 minutes. Your kitchen will smell amazing right about now—promise!

Step 3: Time for the Magical Squash Noodles!

Remove the spaghetti squash from the oven. Using a fork, gently fluff the flesh inside the squash shell to help it turn into tender “noodles.” Keep each half squash-shell intact—it becomes our natural serving bowl.

Step 4: Load & Top with Cheese

Heap the flavorful veggie filling onto each squash half (really load ’em up!), then sprinkle generously with mozzarella cheese.

Step 5: Broil Till Bubbling & Golden

Pop those loaded squash boats back into your oven (now set to broil). Broil for about 10 minutes until the cheese gets bubbly, golden, and irresistible. Don’t walk away—it only takes a minute to get from melty perfection to burnt sadness. (Been there, learned that lesson.)

Step 6: Serve & Enjoy

Remove your stuffed spaghetti squash from the oven, let cool slightly, and serve right from the shell. How fun is that?!

🍽 How to Serve Your Stuffed Spaghetti Squash Like A Pro

This stuffed spaghetti squash is hearty enough to eat on its own, but if you’re feeling extra (totally me all the time!), here are a few tasty serving suggestions:

– Pair it with crusty garlic bread or toasted baguette.
– Add a simple arugula salad tossed in light vinaigrette on the side.
– Sprinkle with a little parmesan or vegan parm to up your cheesy goodness-level game.
– For spice lovers: drizzle some chili flakes or a dash of hot sauce to finish.

👩‍🍳 My Pro Tips For the Best Stuffed Spaghetti Squash:

– Picking the Perfect Spaghetti Squash: Look for firm squashes, ideally medium-sized—big ones can require longer baking/cooking time and may not cook as evenly.
– Short on Time? Pop spaghetti squash halves into the microwave (flesh side down with a splash of water) for 5-10 minutes to speed things up. Oven-roasting tastes best, but microwave is a lifesaver!
– Customize Your Filling: Feel free to add your favorite veggies—mushrooms, bell peppers, spinach, zucchini, or olives all taste great!
– Going Vegan? Simply swap the mozzarella for a vegan cheese alternative.

🍅 Nutritional Information & Recipe Details:

Prep Time: 15 mins
Cook Time: 40 mins (30 mins baking + 10 mins broiling)
Servings: 2 filling servings
Calories per Serving: Approximately 290 calories

Each serving is packed with plant-based protein, fiber-rich squash, tasty tomato-based sauce, and melty mozzarella. You’re nourishing your body and pleasing your tastebuds—talk about the best of both worlds!

Let’s Wrap it Up!

There you have it, my fellow foodies—your new favorite vegetarian dinner, ready to impress even the pickiest eaters. Stuffed spaghetti squash is a delightful dish that hits all the delicious notes we crave from our best comfort meals: warm, cheesy, hearty, and super nutritious. Next time you’re craving a satisfying, protein-packed dinner that’s as yummy as it is healthy, give this recipe a whirl. You’ll wonder—just like I did—why you had never cooked spaghetti squash sooner.

Don’t forget to snap a picture and tag me when you make this! Happy cooking, friends—keep being awesome in the kitchen!

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