Stuffed spaghetti squash is a delicious, vegetarian, low-carb dinner that is as tasty as it is novel. Roast spaghetti squash, then fill it up with sautéed kale, mushrooms, and onions in a store-bought chipotle sauce.
Spaghetti squash is one of those magic vegetables that when you first discover, your mind is absolutely blown. Like, how on earth can a squash grow this way?! I remember trying it for the first time in college and being absolutely fascinated by the texture and long, pasta-like strands.
Let's not kid ourselves though... it's not pasta. It's squash. And it's freaking delicious.
For this recipe, I roast the squash in the oven. While it cooks, I quickly sauté onions, kale and mushrooms, then douse them in a store-bought taco sauce. I love this Frontera brand sauce which I buy at Thrive Market. If you're curious about what Thrive Market is, you can read more about it here.
After the squash is fully roasted, I clean out the sides and stuff the insides with my veggie filling. Then, I cover the whole thing with shredded cheese, and pop it back in the oven for a quick broil. If you're vegan, you can skip the cheese!
There's just something about eating out of a bowl that is also edible which seems childishly perfect?
STUFFED SPAGHETTI SQUASH INGREDIENTS
To make this recipe, you will need the following ingredients:
- Spaghetti Squash: One whole, medium-sized spaghetti squash. We're going to cut it in half. One squash will serve two people!
- Kale: 2 cups of kale, sliced or shredded. I like to buy the bag of pre-shredded kale from Trader Joe's. It's easy to add a few handfuls to anything I'm cooking!
- Mushrooms: 1.5 cups of your favorite mushrooms, sliced. I used baby bella mushrooms, but shiitakes would work really well here too.
- Onion: Half of a large, sweet onion, sliced like this.
- Shredded Cheese: I used a Mexican blend of shredded cheese that included sharp cheddar, Colby, and Monterey Jack. You can use any mild cheese that melts well.
- Oil: For roasting and sautéing! I used olive oil, but any will do.
HOW TO MAKE STUFFED SPAGHETTI SQUASH
Here is a glance into how I make this smoky and spicy stuffed spaghetti squash. More details can be found in the recipe card below!
- Prepare squash: You'll need to cut the squash in half, using a serated knife. Clean the seeds out with a spoon. If you have a grapefruit spoon with sharp edges, use that to make it easier!
- Roast the squash: Rub the squash with salt, pepper and a little oil, then bake at 400ºF for 45-60 minutes, or until tender and fully cooked.
- Prep all of your filling ingredients: Slice your onions, mushrooms, and kale.
- Cook your filling: Sauté onions and mushrooms on a medium heat until golden brown, approximately 10-15 minutes. Then, add kale and chipotle sauce, plus a few tablespoons of water.
- Stuff the squash: When the squash is ready, stuff each half. You should have just enough filling.
- Top with cheese: Sprinkle the top of the squash with cheese, about 1/4 cup on each side.
- Broil on HIGH: Let the squash get hot and melty in the oven for about 5 minutes, then enjoy!
RECIPE SWAPS & VARIATIONS
- Add some heat: Top with hot sauce for a little extra heat!
- Bulk up the filling: Add cooked, cubed sweet potato or tofu for a little extra protein!
- Use a different sauce: Marinara, curry, any thick red sauce would work well here.
- Add chicken: If you wanted to add some chicken, shredded breasts or thighs would work really well here. You could add 1 cup of cooked meat to the pan along with the kale and the sauce.
- Add sausage: Sausage crumbles would be a fantastic addition. Remove fresh sausage from casing and brown in your hot pan alongside the onion and mushroom.
- Use a different squash: If you couldn't get your hands on spaghetti squash, you could make this recipe using a different squash such as honey-nut or acorn squash. You may have to play around with the timing to roast perfectly, but it will be delicious nonetheless!
MORE VEGETARIAN RECIPES
If you're in the mood for more delicious, vegetarian dinners, check out some of my favorites below:Print
This stuffed spaghetti squash recipe is inspired by the flavors of Mexico. Warm squash boats get filled with mushrooms and kale, then topped with taco sauce and bubbly cheese!
1 spaghetti squash
pinch of salt and pepper
1/2 large sweet onion, such as Vidalia
1 lb. baby bella or shiitake mushrooms, stems removed and sliced
1 cup shredded kale
1/2 cup shredded cheese, Mexican style
1 cup (8oz) taco simmer sauce
- Preheat oven to 400ºF
- Clean squash. Halve carefully, then scoop out the seeds using a grapefruit spoon if you have one. If not, you can use a paring knife to carefully cut around the seeds, and then use a spoon to scoop out the seeds.
- Rub the inside of the squash with a pinch of salt and pepper, then a drizzle of olive oil. Roast for 45-60 minutes, until completely tender and cooked through.
- While the squash roasts, prepare your filling.
- In a large saucepan, preheat 2 tablespoons of olive oil. Add sliced onion and mushrooms, and cook for 10-15 minutes on medium heat, stirring often.
- When the onions have softened and the mushrooms are golden brown, add kale, 2 tablespoons of water and simmer sauce.
- Stir, cook for 2 more minutes, then turn off the heat and set aside until ready to stuff.
- When the squash is cooked, remove from the oven and fill, being careful not to touch the squash or the pan as they are very hot.
- Top each stuffed squash with 1/4 cup of shredded cheese.
- Turn the oven to broil and return the squash into the oven for 5 minutes.
- Remove and serve!
- Category: Vegetarian Entrées
- Method: Oven + Stovetop
- Cuisine: American, Mexican
Keywords: gluten-free, vegetarian, squash, spaghetti squash, stuffed squash, mushrooms, kale