Stuffed Spaghetti Squash | FoodByMaria Recipes

Vegan Meals

Roasted Cheesy Cauliflower Squash

Prep

20 minutes

Cook

1 hour

Yield

4

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. 

Stuffed spaghetti squash with cheese on top

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!

Stuffed spaghetti squash with cheese on top

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!

Stuffed spaghetti squash with cheese on top

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!

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

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Stuffed Spaghetti Squash

  • Author: Maria Koutsogiannis
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 4 1x
  • Category: Vegetarian
  • Cuisine: Mediterranean Inspired
  • Diet: Vegetarian

Description

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


Ingredients

Scale

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

1½ cups mozzarella cheese (grated)

1½ 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 Size: 4
  • Calories: 306
  • Sugar: 4.5g
  • Sodium: 1352.4mg
  • Fat: 20.5g
  • Saturated Fat: 10.4g
  • Unsaturated Fat: 1.2g
  • Trans Fat: 0.5g
  • Carbohydrates: 12.4g
  • Fiber: 4.3g
  • Protein: 20.8g
  • Cholesterol: 54.7mg

Keywords: recipe, cheese, lasagna

Lila Karygiannis

First of all, this looks so delicious!!! second, I feel like this can be very versatile, what else would you use as stuffing? I can’t eat cauliflower ;////

Maria Koutsogiannis

Broccolli! Any squash… pumpkin etc or even tomato sauce!

Carina

Made the recipe as written and it was so tasty. This was my first time ever trying spaghetti squash and wasn’t sure what to expect, it’s definitely a satisfying make, however, can you explain on your Instagram story next time you wake it, how to successfully plate the squash?? It’s the hardest thing ever!

Maria Koutsogiannis

Of course! I can do that next time! Thanks for the tip!

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