Roasted Cheesy Cauliflower Squash

There is nothing better than squash season! Fall is so good for a warming squash dish and this stuffed spaghetti squash is so perfect for just that. The cheese, the squash, the fresh thyme on top, it’s just so yum. 

Why you’ll love this stuffed spaghetti squash: 

• Quick: Prep this in just 20-minutes! It’s a quick meal or lunch 
• Cheesy: I love anything and everything that involves a ton of cheese and this is it
• Comforting: Nothing says comfort food than squash, cheese, and thyme

Ingredient Notes:

Spaghetti Squash: Spaghetti squash is so versatile and full of antioxidants. It’s also great for your digestive health. 

Cauliflower: Cauliflower is naturally high in fiber and B-vitamins. It is also full of antioxidants and is great for your digestion too!

How to make stuffed spaghetti squash: 

1. Preheat the oven to 425F, and prepare two baking sheets with parchment paper.
2. Cut the spaghetti squash in half, length-wise, and remove the seeds with a large spoon.
3. Transfer the two halves to a baking sheet facing up. Drizzle the tops with olive oil and sprinkle salt + pepper. Flip the squash halves face-down on the baking tray.  Bake for 40 – 50 minutes, until tender on the inside. 
4. Flip the squash onto its backside and scrape the inside with a fork to create strands, leaving about 1 cm of squash intact. Transfer the scraped spaghetti squash into a medium-sized bowl. Set aside. 
5. At the same time, cut the cauliflower into quarters and break it apart into large florets. Transfer the cauliflower to the other baking sheet and spread it out evenly. Drizzle with olive oil and sprinkle with salt + pepper. Bake for 45 – 50 minutes along with the squash, rotating every 10 – 15 minutes until roasted. 
6. After roasting, transfer the cauliflower into a large blender along with the olive oil, heavy cream, nutritional yeast, salt + pepper. Blend until smooth, and adjust spices to taste.
7. Add the cauliflower puree to the medium-sized bowl with the strands of spaghetti squash. Mix together until thoroughly coated. 
8. Evenly distribute the filling into both of the spaghetti squash shell cavities. Grate the mozzarella + cheddar cheese and cover the entire tops of the squash halves.
9. Place back into the oven for another 10 minutes, then increase the oven temperature to broil, or 550F, for 3 – 5 minutes until golden brown. 
10. Serve immediately with freshly chopped thyme. Enjoy!

Expert Tips & FAQ: 

How do I make this vegan? Replace all cheese with your favorite cheeses OR plant-based substitutes. Swap the heavy cream for plant-based milk if desired!

Spice It Up: Add any of your favorite spices to the cauliflower puree!

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Storage: Store in an airtight container in the fridge for 4 – 5 days, reheat again to serve.

Other comforting recipes you’ll love:

• Vegan Bean & Lentil Chili 
• Creamy Tomato & Garlic Pasta
• Vegan Baked Potato Soup
• Easy Vegan Pot Pies 
• Brown Butter and Spice Sweet Potato Casserole

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Stuffed Spaghetti Squash

5 from 2 votes

This cheesy, delicious stuffed spaghetti squash recipe is comforting and perfect for fall or a holiday dinner.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Vegetarian

Cuisine Mediterranean-Inspired

Servings 4

Calories 306 kcal

Ingredients

  

1x2x3x

• 1 large spaghetti squash
• 1 medium-sized cauliflower
• olive oil
• salt
• cracked pepper
•  
• 1 tbsp olive oil
• ½ cup heavy cream
• 1 ½ tbsp nutritional yeast
• ½ tsp salt
• ¼ tsp black pepper
• 1 – ½ cups mozzarella cheese grated
• 1 – ½ cups cheddar cheese grated
• Fresh thyme chopped

Instructions

 

• Preheat the oven to 425F, and prepare two baking sheets with parchment paper.
• Cut the spaghetti squash in half, length-wise, and remove the seeds with a large spoon.
• Transfer the two halves to a baking sheet facing up. Drizzle the tops with olive oil and sprinkle salt + pepper. Flip the squash halves face-down on the baking tray.  Bake for 40 – 50 minutes, until tender on the inside. 
• Flip the squash onto its backside and scrape the inside with a fork to create strands, leaving about 1 cm of squash intact. Transfer the scraped spaghetti squash into a medium-sized bowl. Set aside. 
• At the same time, cut the cauliflower into quarters and break it apart into large florets. Transfer the cauliflower to the other baking sheet and spread it out evenly. Drizzle with olive oil and sprinkle with salt + pepper. Bake for 45 – 50 minutes along with the squash, rotating every 10 – 15 minutes until roasted. 
• After roasting, transfer the cauliflower into a large blender along with the olive oil, heavy cream, nutritional yeast, salt + pepper. Blend until smooth, and adjust spices to taste.
• Add the cauliflower puree to the medium-sized bowl with the strands of spaghetti squash. Mix together until thoroughly coated. 
• Evenly distribute the filling into both of the spaghetti squash shell cavities. Grate the mozzarella + cheddar cheese and cover the entire tops of the squash halves.
• Place back into the oven for another 10 minutes, then increase the oven temperature to broil, or 550F, for 3 – 5 minutes until golden brown. 

Serve immediately with freshly chopped thyme. Enjoy!

Notes

Replace all cheese with your favorite cheeses OR plant-based substitutes.

Swap the heavy cream for plant-based milk if desired!

Add any of your favorite spices to the cauliflower puree!

This recipe is great for the upcoming holidays!

Store in an airtight container in the fridge for 4 – 5 days, reheat again to serve.

Nutrition

Serving: 4 | Calories: 306kcal | Carbohydrates: 12.4g | Protein: 20.8g | Fat: 20.5g | Saturated Fat: 10.4g | Polyunsaturated Fat: 1.2g | Trans Fat: 0.5g | Cholesterol: 54.7mg | Sodium: 1352.4mg | Fiber: 4.3g | Sugar: 4.5g

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