High Protein Vegetarian Spaghetti Squash Recipes to Try

Spaghetti squash is a fantastic low-carb alternative to traditional pasta, and when paired with high-protein vegetarian ingredients, it becomes a powerhouse meal that’s both nutritious and delicious. Whether you’re a vegetarian looking to boost your protein intake or simply want a wholesome, filling dinner, these high protein vegetarian spaghetti squash recipes will satisfy your cravings without compromising on health.

The natural texture of spaghetti squash, resembling noodles, makes it a perfect canvas for a variety of tasty toppings and sauces that pack a protein punch.

In this post, we’ll explore several creative and easy recipes featuring spaghetti squash combined with protein-rich ingredients like lentils, chickpeas, tofu, and cheese. These dishes are perfect for meal prep, family dinners, or impressing guests with vibrant flavors and wholesome nutrition.

Plus, they’re simple enough for cooks of all levels!

Why You’ll Love This Recipe

Not only does spaghetti squash offer a delightful, noodle-like texture, but it’s also packed with vitamins, antioxidants, and fiber. When combined with high-protein vegetarian ingredients, it creates a balanced meal that supports muscle repair, energy, and overall wellness.

These recipes are perfect for anyone looking to:

• Increase protein intake without meat or fish
• Enjoy low-calorie, nutrient-dense meals that are filling
• Eat gluten-free pasta alternatives
• Explore creative, flavorful, and easy-to-make vegetarian dishes

Plus, spaghetti squash is versatile and pairs beautifully with many flavors, making these recipes adaptable to your pantry and taste preferences.

Ingredients

• 1 medium spaghetti squash (about 3-4 pounds)
• 1 cup cooked lentils (green or brown)
• 1 cup chickpeas (cooked or canned, drained and rinsed)
• 1 cup firm tofu, crumbled or cubed
• 2 cups fresh spinach, chopped
• 1 cup cherry tomatoes, halved
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup shredded mozzarella cheese or vegan cheese alternative
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili flakes (optional)
• Salt and pepper to taste
• Fresh basil or parsley for garnish
• 1/4 cup nutritional yeast (optional, for cheesy flavor and extra protein)

Equipment

• Baking sheet
• Sharp chef’s knife
• Spoon (for scraping squash strands)
• Medium skillet
• Cutting board
• Mixing bowl
• Oven mitts
• Measuring cups and spoons

Instructions

1. Preheat your oven to 400°F (200°C). Using a sharp knife, carefully cut the spaghetti squash in half lengthwise.
2. Remove the seeds with a spoon and drizzle the cut sides with a little olive oil, salt, and pepper.
3. Place the squash halves cut-side down on a baking sheet lined with parchment paper or foil.
4. Bake for 40-45 minutes, or until the flesh is tender and easily shredded with a fork.
5. While the squash is baking, prepare your protein mixture: Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 3-5 minutes.
6. Add minced garlic and cook for another minute until fragrant.
7. Stir in crumbled tofu, cooked lentils, and chickpeas. Cook for 5 minutes, stirring occasionally.
8. Add chopped spinach, cherry tomatoes, smoked paprika, chili flakes (if using), salt, and pepper. Cook until the spinach wilts and the tomatoes soften, about 3 more minutes.
9. Remove the squash from the oven and let it cool for a few minutes. Using a fork, scrape the flesh into spaghetti-like strands.
10. Transfer the squash strands into a large mixing bowl. Add the cooked protein and vegetable mixture. Toss gently to combine.
11. Sprinkle shredded mozzarella cheese and nutritional yeast on top. Optionally, you can return the mixture to the oven for 5 minutes to melt the cheese.
12. Garnish with fresh basil or parsley and serve warm.

Tips & Variations

“To save time, you can microwave the spaghetti squash instead of baking. Pierce the skin several times and microwave on high for 10-12 minutes, turning halfway through.”

• For extra protein: Add cooked quinoa, edamame, or hemp seeds to the mix.
• Try different sauces: Toss the squash with a homemade tomato sauce, pesto, or a creamy vegan béchamel. Check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for inspiration.
• Make it vegan: Use nutritional yeast or vegan cheese in place of mozzarella.
• Spice it up: Add cumin, coriander, or curry powder for a middle-eastern twist. You might also enjoy our Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals.
• Make it stuffed: Instead of mixing, stuff the squash halves with the protein mixture and bake for an additional 10 minutes.

Nutrition Facts

Serving Suggestions

This high protein vegetarian spaghetti squash dish pairs wonderfully with a side salad of mixed greens and a light lemon vinaigrette. For a heartier meal, serve with crusty whole grain bread or garlic bread.

If you want to complement this recipe with other vegetable-packed meals, try our Peruvian Vegetable Recipes for Flavorful Healthy Meals or indulge in a sweet finish with the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Conclusion

High protein vegetarian spaghetti squash recipes are a delightful way to enjoy a wholesome, satisfying meal without relying on meat. The combination of spaghetti squash’s light texture with hearty plant-based proteins creates a balanced dish full of flavor and nutrition.

These recipes are easy to customize and perfect for anyone aiming to eat more plant-based proteins while keeping meals exciting and delicious.

Whether you prefer a cheesy bake, a saucy stir, or a simple tossed salad, spaghetti squash offers a versatile base that can adapt to your culinary creativity. Try these recipes as a nutritious weeknight dinner or a meal prep favorite to fuel your days with energy and taste.

For more vegetarian and vegan inspiration, don’t miss our Vegan Stuffed Spaghetti Squash Recipes for Easy Dinners.

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