Vegan Stuffed Spaghetti Squash Recipes for Easy Dinners

Welcome to the wonderful world of vegan stuffed spaghetti squash! This dish is a perfect blend of wholesome, comforting, and vibrant flavors that will satisfy both your taste buds and your nutritional needs.

Spaghetti squash is a fantastic low-carb alternative to pasta, and when stuffed with a hearty, plant-based filling, it transforms into a complete meal that’s as delightful to eat as it is beautiful to serve.

Whether you’re a seasoned vegan or just looking to add more vegetables to your weekly rotation, this recipe will quickly become a favorite.

The best part? It’s incredibly versatile.

You can customize the stuffing with your favorite vegetables, grains, and spices, making it a perfect canvas for whatever you have on hand. Plus, it’s gluten-free and packed with fiber, vitamins, and antioxidants.

Let’s dive into making this nutritious and delicious vegan stuffed spaghetti squash that’s sure to impress your family and friends!

Why You’ll Love This Recipe

Vegan stuffed spaghetti squash is a dish that combines nutrition, flavor, and ease. It’s naturally gluten-free and low in calories but high in fiber, making it an excellent choice for those who want to eat healthy without sacrificing taste.

The squash’s tender, stringy texture mimics pasta, but with a subtle sweetness and a satisfying crunch that adds a unique twist to your plate.

Beyond health benefits, this recipe is a one-pot wonder that can be prepared ahead of time, making it perfect for busy weeknights or meal prepping. The filling is rich with plant-based protein and vibrant vegetables, ensuring you get a balanced meal in every bite.

Plus, it’s a crowd-pleaser; even non-vegans will appreciate its hearty and comforting qualities.

For those who love experimenting in the kitchen, this recipe invites creativity—you can try different beans, nuts, or even vegan cheeses to customize the flavor profile. And if you’re intrigued by flavorful vegan dishes, you might also enjoy checking out other recipes like All American Chili Recipe Cooking Light or the delicious Almond Cashew Clusters Recipe.

Ingredients

• 1 large spaghetti squash (about 3-4 pounds)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup cooked quinoa (or cooked brown rice)
• 1 cup canned black beans, rinsed and drained
• 1 cup diced bell peppers (any color)
• 1 cup chopped mushrooms
• 1 cup fresh spinach, roughly chopped
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)
• Fresh parsley or cilantro for garnish
• Juice of half a lemon

Equipment

• Baking sheet
• Large knife (to cut the squash)
• Spoon (for scraping the squash strands)
• Large skillet or frying pan
• Mixing bowl
• Measuring cups and spoons
• Aluminum foil (optional)
• Serving platter

Instructions

1. Preheat your oven to 400°F (200°C). Using a large knife, carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard or save them for roasting later.
2. Drizzle the inside of the squash halves with olive oil and sprinkle with a pinch of salt and pepper. Place them cut-side down on a baking sheet lined with parchment paper or foil.
3. Bake the squash for 40-50 minutes until the flesh is tender and can be shredded easily with a fork. Baking time will depend on the size of your squash.
4. While the squash bakes, prepare the filling. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes until translucent.
5. Add the garlic, bell peppers, and mushrooms to the skillet. Cook for another 5-7 minutes, stirring occasionally, until vegetables are soft.
6. Stir in the black beans, cooked quinoa, smoked paprika, cumin, salt, and pepper. Cook for 3 more minutes until heated through and well combined.
7. Add the chopped spinach and nutritional yeast (if using), stirring until the spinach wilts. Remove from heat and squeeze in the lemon juice for a fresh zing.
8. Once the squash is cool enough to handle, use a fork to scrape out the spaghetti-like strands into a large mixing bowl, leaving a thin shell intact for stuffing.
9. Combine the spaghetti squash strands with the filling mixture and gently toss to mix everything evenly.
10. Spoon the mixture back into the squash shells, packing it down lightly. Place the stuffed squash halves back on the baking sheet.
11. Return to the oven and bake for another 10-15 minutes, until the filling is warmed through and slightly golden on top.
12. Garnish with fresh parsley or cilantro before serving.

Tips & Variations

“For an extra kick of flavor, add a pinch of red chili flakes or a splash of hot sauce to the filling.”

If you want to make this dish even more protein-packed, try adding cooked lentils or crumbled tofu to the filling. For a nuttier twist, sprinkle toasted pine nuts or chopped walnuts on top before baking.

Don’t have quinoa? Brown rice or farro make excellent substitutes.

You can also swap out the veggies depending on what’s in season or what you have on hand—zucchini, carrots, or kale all work wonderfully.

For a creamy texture, stir in some mashed avocado or vegan cream cheese right before stuffing the squash. If you miss cheese, the nutritional yeast adds a nice cheesy flavor without any dairy.

Interested in more vegan inspiration? Check out our Albacore Tuna Poke Recipe or try the savory Allens Green Beans Recipe for a side dish that pairs beautifully.

Nutrition Facts

Serving Suggestions

This vegan stuffed spaghetti squash is fantastic served on its own as a hearty main dish. For a well-rounded meal, pair it with a fresh green salad dressed in a tangy vinaigrette or a side of roasted vegetables.

If you want to add a bit of richness, drizzle some tahini sauce or a dollop of vegan sour cream on top. For a touch of crunch, sprinkle toasted seeds or nuts right before serving.

For a light appetizer or snack, try halving mini spaghetti squashes and stuffing them with the same filling—perfect for parties or family meals. And if you appreciate international flavors, you might enjoy pairing this recipe with sides like the Baiao De Dois Recipe or the flavorful Bak Chor Mee Recipe.

Conclusion

Vegan stuffed spaghetti squash is a delicious, nutritious, and adaptable dish that brings the best of seasonal produce and wholesome grains together in one beautiful package. It’s perfect for those looking to enjoy a filling meal without animal products, and its rich flavors and textures make it approachable for everyone at the table.

Whether you’re cooking for yourself, your family, or friends, this recipe is sure to impress and satisfy. The ease of preparation combined with the endless possibilities for customization means you can enjoy it again and again without ever getting bored.

So grab a spaghetti squash, gather your favorite veggies, and get ready to enjoy a meal that’s as nourishing as it is tasty!