Vegetarian Lasagna Stuffed Spaghetti Squash

This vegetarian stuffed spaghetti squash is bursting with lasagna flavor from tomato sauce and ricotta and mozzarella cheeses. Sauteed mushrooms and spinach take the place of meat in this delicious and vegetable-packed main dish.

As a Registered Dietitian, I love when vegetables become super popular and more mainstream. Spaghetti squash has skyrocketed in popularity in recent years, because it can be used as a lower carb alternative to pasta. Don’t get me wrong – I LOVE pasta – but there is certainly room for both spaghetti squash and pasta in your diet!

This vegetarian spaghetti squash recipe is a must if you enjoy spaghetti squash. Strands of spaghetti squash are combined with sauteed mushrooms and spinach and tomato sauce, then stuffed back into the spaghetti squash skins and baked. Baked spaghetti squash boats like these are a fun and easy way to prepare this winter squash!

This recipe is vegetarian, gluten free, nut free, and soy free. It serves two people as a main dish.

Ingredients

Here is everything you need to make this stuffed spaghetti squash recipe:

• Spaghetti squash
• Mushrooms
• Baby spinach
• White onion
• Garlic
• Tomato sauce
• Basil
• Ricotta cheese
• Shredded mozzarella cheese
• Italian seasoning
• Olive oil
• Salt
• Pepper

Kitchen tools needed

You don’t need anything fancy to prepare this meal. I recommend a sharp knife to cut through the spaghetti squash, a large baking sheet, and parchment paper to line the baking sheet for easy clean up.

How to cut spaghetti squash

The outer skin on spaghetti squash is quite tough and hard to cut through. To make it much easier to cut, pierce a few holes in the squash using a fork. Then microwave the whole squash for 3-5 minutes. This makes the squash softer and easier to cut through, without cooking it internally.

Best way to cook spaghetti squash

1. For stuffed spaghetti squash boats, the best way to cook spaghetti squash is cut in half the long way in the oven. Line a baking sheet with parchment paper, and preheat the oven to 400 degrees F.
2. Prick a few holes in the squash with a fork. Then, microwave the whole squash for 3-5 minutes to soften it up a bit. This makes it easier to cut into.
3. Use a sharp knife to cut the spaghetti squash into to equal sized halves the long way.
4. Scoop out the seeds with a spoon and discard them. Drizzle a bit of olive oil on the inside of the squash halves, along with a pinch of salt and pepper.
5. Place the squash, cut side down, on the parchment paper lined baking sheet. Bake in the oven for about 30 minutes, until you can easily pierce the skin with a fork.
6. Flip the squash over and use a fork to scoop out the strands of squash when it is cool enough to handle.

Step by step instructions

1. Start by cooking the spaghetti squash in the oven, as outlined above.
2. While the spaghetti squash is in the oven, prepare the filling. Saute onion and garlic in olive oil, then add sliced mushrooms. Cook until mushrooms are tender and add Italian seasoning and baby spinach.
3. Use a fork to scoop out the strands of spaghetti squash and transfer to a mixing bowl. Save the two spaghetti squash halves.
4. Add the sauteed mushrooms and spinach along with tomato sauce and basil. Mix it all together. Add this mixture back to the two spaghetti squash halves.
5. Top each spaghetti squash boat with more tomato sauce, ricotta cheese, and mozzarella cheese. Bake in the oven until warm and cheese is melted.
6. Serve warm from the oven with fresh basil sprinkled on top.

Storing stuffed spaghetti squash

If you are cooking for yourself, you can store the other spaghetti squash half in the fridge for a day or two after you make it. Store it upright in an airtight container, or on a plate covered with tin foil.

Reheat it in the oven at 300 degrees F for about 20 minutes, until it is hot and cheese is melted.

Serving suggestions

This recipe is a good vegetarian meal as is, but feel free to add your favorite protein to make it more filling. Since this meal is relatively low in carbohydrates, you can serve it with fresh bread on the side to boost the carb content – this will also make the meal more filling.

Spaghetti squash nutrition benefits

Just like all winter squashes, spaghetti squash is a nutritious food to include in your diet. It is a source several micronutrients, including potassium, B vitamins, Vitamin C, Vitamin E, Vitamin K, magnesium, and zinc.

One cup of cooked spaghetti squash provides 2.2 grams of dietary fiber, which is 8 percent of your daily fiber needs. A diet high in fiber has several health benefits, including weight management and promoting heart, digestive, and gut health.

Spinach nutrition benefits

Spinach is loaded with nutrients! One cup of cooked spinach provides:

• 4.7 grams of dietary fiber (17 percent of your daily needs)
• 6.1 grams of plant-based protein
• 209 mg calcium (16 percent of your daily needs)
• 5.7 mg iron (32 percent of your daily needs)
• 1179 mg potassium (25 percent of your daily needs)
• 941.40 mcg Vitamin A (105 percent of your daily needs)
• 307.8 mcg folate (77 percent of your daily needs)
• 41.6 mg Vitamin C (46 percent of your daily needs)
• 1019.5 mcg Vitamin K (850 percent of your daily needs)

In addition, spinach contains several antioxidant compounds that help prevent diseases, keep our cells healthy, and fight inflammation.

Let me know if you love this recipe by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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