VEGAN STUFFED SPAGHETTI SQUASH
Learn how to make the most delicious vegan healthy stuffed spaghetti squash! This vegan dinner is high fiber, uses high protein vegan ground meat/beef and topped with marinara and vegan cheese!
This is a great dinner that is filling but lower calorie due to using the squash in place of traditional pasta. But it is so delicious!
HOW TO MAKE STUFFED SPAGHETTI SQUASH
First, slice the spaghetti squash in half, lengthwise. You may need to warm it for a couple of minutes in the microwave first just to slightly soften it if it’s too hard to cut.
Poke the squash a few times all over with a fork.
Sprinkle the sliced squash halves generously with salt and pepper. Place the cut halves on the pan with the cut side face DOWN.
Roast at 400°F 30 to 40 minutes until fork tender.
Top with the marinara sauce.
Top with vegan ground beef and vegan cheese. I also added red pepper flakes.
Bake a few more minutes until the cheese is melted. Top with fresh chopped basil or greens you like.
Vegan Stuffed Spaghetti Squash
Learn how to make the most delicious vegan healthy stuffed spaghetti squash! Lower calorie than traditional pasta, high fiber, high protein vegan ground meat/beef and topped with marinara and vegan cheese!
Ingredients
- 1 large spaghetti squash
- salt and pepper
- 1 cup my homemade marinara sauce or store-bought
- 3/4 cup vegan ground beef (I used Gardein)
- vegan shredded mozzarella or 2 slices of vegan cheese or for homemade, use my vegan mozzarella
- red pepper flakes
- chopped basil or any greens you like
Instructions
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Preheat the oven to 400°F and line a pan with parchment paper.
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Slice the large squash in half lengthwise. I found the squash too hard to cut so I briefly heated it in the microwave first for 3 minutes until it was just soft enough to cut. Do not overcook it though.
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Poke the squash a few times all over with a fork.
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Once cut, scoop out the seeds. I found I needed a knife to help cut out the seeds and a bit of the stringiness to create a smooth center.
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Sprinkle the halves (open side) well with salt and pepper. Place the cut halves on the pan with the cut side face DOWN.
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Bake for 30 to 40 minutes until fork tender or a knife easily pierces the skin.
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Carefully flip them over and roughly pull the strands to loosen them up with a fork.
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Top with as much marinara as desired to fill in the boat, 1/4 to 1/2 cup.
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Top with the vegan ground meat and the vegan cheese. I also topped with red pepper flakes.
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Place back in the oven just for a few minutes to melt the cheese. The sliced cheese I used in the photos didn’t melt great, but it was all I had. So shredded or liquid mozzarella would be better.
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Garnish with basil and serve!
