Stuffed Spaghetti Squash
A hearty and flavorful stuffed spaghetti squash filled with vegetables, rice, and cheese, perfect for a healthy, satisfying vegetarian meal for family or friends.
Ingredients
Instructions
- Cook the squash whole in the microwave until a fork enters easily, or cut in half lengthwise and remove seeds.
- Place the squash, cut side down, in a pan with 1/2 inch of water.
- Bake at 350°F for 50 to 60 minutes or until tender.
- Sauté the onion, garlic, and celery in olive oil.
- Stir in the tomatoes, mushrooms, cooked rice, parsley, oregano, and pepper.
- Stuff the cooked squash with the vegetable and rice mixture.
- Sprinkle shredded mozzarella cheese on top.
- Bake until the cheese melts and is bubbly.
Tips & Substitutions
For the best flavor, sauté the garlic briefly before adding the onion and celery. You can substitute quinoa for brown rice if desired, or add protein such as cooked lentils or shredded chicken. Ensure to adjust the cooking time based on the size of your squash, as larger ones may require more time to bake. This dish is great for meal prep and can be customized with different vegetables.
Serving Suggestions
Serve the stuffed spaghetti squash with a side salad or a light soup for a complete meal. It pairs beautifully with Nutty Pretzel Strawberry Salad for a refreshing contrast. You can also top with additional herbs or a drizzle of balsamic reduction for extra flavor. This dish is perfect for a hearty lunch or a cozy dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 15 minutes or until heated through, or in the microwave for a quicker option. If reheating in the oven, consider covering the dish with foil to keep the cheese from overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Spaghetti Squash contains roughly 708 calories, with 24g protein, 80g carbohydrates, and 40g fat. It is an excellent source of iron (126% of the Daily Value), dietary fiber (100% of the Daily Value), and calcium (90% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 767mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the spaghetti squash ahead of time?
Yes, you can cook the spaghetti squash in advance and store it in the refrigerator. When you're ready to serve, simply stuff it with the filling and bake until the cheese is melted. This makes it a great option for meal prep or quick weeknight dinners.
What can I use instead of mozzarella cheese?
If you want to change up the flavor, you can use shredded cheddar, feta, or goat cheese instead of mozzarella. Each cheese will impart a different taste, so feel free to experiment based on your preference. Vegan cheese alternatives can also be used for a dairy-free option.
Is this recipe suitable for freezing?
Yes, you can freeze the stuffed spaghetti squash after baking. Allow it to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container. When ready to eat, thaw in the refrigerator overnight and reheat in the oven or microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).