As the leaves change and the air grows crisp, our taste buds begin to crave heartier, more comforting dishes. And what better way to warm up on a chilly fall evening than with a baked spaghetti squash filled to the brim with savory goodness? Whether you’re a fan of classic comfort foods or international flavors, we’ve got you covered with these 20 mouthwatering stuffed spaghetti squash recipes.
From cheesy spinach and artichoke fillings to Mediterranean-inspired combos featuring feta and olives, there’s something for everyone on this list. So go ahead, get cozy, and let the aroma of roasted squash waft through your home as you prepare to dig in to these delightful fall treats.
Cheesy Spinach and Artichoke Stuffed Spaghetti Squash
Elevate your comfort food game with this creative twist on traditional stuffed pasta: Cheesy Spinach and Artichoke Stuffed Spaghetti Squash. The sweetness of roasted spaghetti squash pairs perfectly with the savory flavors of spinach, artichokes, and a blend of cheeses.
Ingredients:
– 2 medium spaghetti squash
– 1 package frozen chopped spinach, thawed and drained
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup mayonnaise
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together spinach, artichoke hearts, cheddar cheese, Parmesan cheese, mayonnaise, garlic, salt, and pepper.
4. Stuff each squash half with the spinach-artichoke mixture, dividing it evenly between the two.
5. Place the stuffed squash on a baking sheet and roast for 45-50 minutes, or until the squash is tender and the filling is heated through.
Cooking Time: 45-50 minutes
Mediterranean Stuffed Spaghetti Squash with Feta and Olives
This recipe combines the warm flavors of the Mediterranean with the comforting familiarity of spaghetti squash, perfect for a cozy dinner or brunch. The sweetness of the squash pairs beautifully with the tanginess of feta cheese and the savory goodness of olives.
Ingredients:
– 2 medium spaghetti squash
– 1/4 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together feta cheese, olives, garlic, and olive oil.
4. Divide the mixture evenly among the two squash halves, spooning it into the cavities.
5. Season with salt and pepper to taste.
6. Place the stuffed squash on a baking sheet and bake for 30-40 minutes, or until the squash is tender and the filling is heated through.
Cooking Time: 30-40 minutes
Mexican Stuffed Spaghetti Squash with Black Beans and Corn
A flavorful twist on traditional stuffed squash, this recipe combines the sweetness of spaghetti squash with the bold flavors of Mexico. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 medium spaghetti squash
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened, 3-4 minutes.
4. Stir in cumin, black beans, and corn kernels. Cook for an additional minute.
5. Stuff each squash half with the bean mixture, dividing it evenly.
6. Cover the baking dish with aluminum foil and bake for 45 minutes.
7. Remove foil and top with cilantro and cheese (if using). Return to oven for an additional 10-15 minutes.
Cooking Time: 55-60 minutes
Pesto Chicken Stuffed Spaghetti Squash
Experience the perfect blend of flavors with this creative twist on traditional stuffed squash! Tender chicken, rich pesto sauce, and creamy cheese come together to create a dish that’s both comforting and impressive.
Ingredients:
– 2 medium spaghetti squashes
– 1 pound boneless, skinless chicken breast, cut into small pieces
– 1/4 cup pesto sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook spaghetti squash according to package instructions or bake for 45 minutes.
3. In a large skillet, sauté chicken with salt and pepper until cooked through.
4. Stir in pesto sauce and cook for an additional minute.
5. Stuff each squash half with the chicken-pesto mixture, then top with mozzarella and Parmesan cheese.
6. Bake for 15-20 minutes or until cheese is melted and bubbly.
Cooking Time: 1 hour 10 minutes
Garlic Butter Shrimp Stuffed Spaghetti Squash
This recipe combines the flavors of garlic butter shrimp with the nutritious and delicious spaghetti squash, creating a unique and satisfying dish. Perfect for a quick weeknight meal or special occasion.
Ingredients:
– 2 medium-sized spaghetti squash
– 1 pound large shrimp, peeled and deveined
– 4 cloves garlic, minced
– 2 tablespoons unsalted butter
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute.
4. Add shrimp and cook until pink and cooked through, about 2-3 minutes per side.
5. Stuff each squash half with the shrimp mixture, dividing evenly.
6. Sprinkle Parmesan cheese on top and season with salt and pepper to taste.
7. Bake for 20-25 minutes or until the squash is tender.
Cooking Time: 30-35 minutes
Vegetarian Stuffed Spaghetti Squash with Mushrooms and Kale
This recipe is a flavorful and nutritious twist on traditional stuffed pasta, featuring roasted spaghetti squash as the “noodle” and packed with sautéed mushrooms and kale. Perfect for a cozy dinner or a healthy lunch.
Ingredients:
– 2 medium spaghetti squashes
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups curly kale, stems removed and chopped
– 1 clove garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (vegetarian)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out seeds.
3. Roast the squashes for 45 minutes, or until tender.
4. Meanwhile, heat oil in a skillet over medium-high. Add onion and cook until translucent.
5. Add mushrooms and cook until they release their moisture and start to brown.
6. Stir in kale, garlic, thyme, salt, and pepper. Cook until kale is wilted.
7. Stuff each squash half with the mushroom-kale mixture and top with Parmesan cheese.
8. Serve warm.
Cooking Time: 1 hour 15 minutes
BBQ Pulled Pork Stuffed Spaghetti Squash
Elevate your comfort food game with this unique twist on traditional pulled pork and spaghetti squash. This recipe combines the tender, smoky flavor of BBQ pulled pork with the creamy sweetness of roasted spaghetti squash.
Ingredients:
– 1 medium spaghetti squash
– 1 pound BBQ pulled pork (homemade or store-bought)
– 1/4 cup shredded cheddar cheese
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise, scoop out seeds.
3. In a bowl, mix together pulled pork, cheddar cheese, and butter. Season with salt and pepper.
4. Stuff each squash half with the pork mixture, dividing it evenly.
5. Place stuffed squash on a baking sheet lined with parchment paper.
6. Roast in preheated oven for 25-30 minutes or until squash is tender.
Cooking Time: 25-30 minutes
Thai Peanut Tofu Stuffed Spaghetti Squash
This recipe combines the creamy flavors of peanut sauce with the tender sweetness of spaghetti squash, all wrapped up with crispy tofu and crunchy peanuts. A perfect vegetarian twist on traditional stuffed pasta dishes.
Ingredients:
– 2 medium spaghetti squash
– 1 block firm tofu, drained and crumbled
– 1/4 cup Thai peanut sauce (store-bought or homemade)
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– 1/4 teaspoon red pepper flakes
– 1/4 cup chopped peanuts
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. In a bowl, mix tofu, peanut sauce, soy sauce, brown sugar, and red pepper flakes.
4. Stuff each squash with the tofu mixture, dividing evenly.
5. Top with chopped peanuts and bake for 35-40 minutes, or until squash is tender and filling is heated through.
Cooking Time: 35-40 minutes
Buffalo Chicken Stuffed Spaghetti Squash
This recipe combines the comfort of stuffed spaghetti squash with the bold flavors of buffalo chicken, all in one delicious and easy-to-make dish.
Ingredients:
– 2 medium spaghetti squashes
– 1 pound cooked chicken breast, shredded
– 1/4 cup buffalo wing sauce
– 1/4 cup shredded mozzarella cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squashes in half lengthwise and scoop out the seeds.
3. In a bowl, mix together chicken, buffalo wing sauce, and mozzarella cheese.
4. Divide the chicken mixture among the squash halves, spooning it into the cavities.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Bake for 30-40 minutes or until the squash is tender and the filling is heated through.
Cook Time: 30-40 minutes
Greek Stuffed Spaghetti Squash with Tzatziki
Experience the Mediterranean flavors of Greece in this delightful dish, where spaghetti squash meets creamy tzatziki sauce and savory Greek ingredients. This recipe is a perfect combination of healthy and delicious!
Ingredients:
– 2 medium spaghetti squash
– 1/4 cup olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked ground lamb or beef
– 1 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– 1/2 teaspoon dried dill weed
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
4. Add ground lamb or beef, feta cheese, parsley, salt, and pepper. Cook until combined.
5. Stuff each squash half with the meat mixture.
6. Bake for 45-50 minutes, or until squash is tender.
7. Meanwhile, combine yogurt, cucumber, lemon juice, and dill weed in a bowl. Refrigerate until serving.
Cooking Time: 45-50 minutes
Sausage and Peppers Stuffed Spaghetti Squash
This recipe combines the flavors of sausage and peppers with the comfort of spaghetti squash, making for a hearty and satisfying meal. Perfect for a chilly fall or winter evening.
Ingredients:
– 2 medium-sized spaghetti squash
– 1 pound sweet Italian sausage, casings removed
– 1 large onion, chopped
– 2 large bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: grated Parmesan cheese for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. In a large skillet, cook the sausage over medium-high heat until browned, breaking it up with a spoon as it cooks.
4. Add the chopped onion and sliced bell peppers to the skillet and cook until tender.
5. Stuff each squash half with the sausage mixture, dividing it evenly.
6. Drizzle the tops with olive oil and season with salt and pepper.
7. Bake for 30-40 minutes or until the squash is tender.
Cooking Time: 45-50 minutes
Caprese Stuffed Spaghetti Squash with Balsamic Glaze
This recipe combines the flavors of Italy’s classic Caprese salad with the comforting warmth of roasted spaghetti squash. The result is a delightful and nutritious vegetarian dish perfect for any occasion.
Ingredients:
– 2 medium spaghetti squashes
– 1 pint cherry tomatoes, halved
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup olive oil
– 2 tbsp balsamic vinegar
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out seeds.
3. In a bowl, mix together cherry tomatoes, mozzarella cheese, and olive oil.
4. Divide the tomato-cheese mixture among the squash halves.
5. Roast the stuffed squashes for 30-40 minutes or until tender.
6. While the squashes are roasting, reduce balsamic vinegar on low heat to create a thick glaze.
7. Once the squashes are done, brush with the balsamic glaze and sprinkle with salt, pepper, and chopped basil (if using).
8. Serve warm and enjoy!
Cooking Time: 30-40 minutes
Beef and Broccoli Stuffed Spaghetti Squash
A creative twist on traditional stuffed peppers, this recipe replaces the peppers with nutritious spaghetti squash, packed with flavorful beef and broccoli filling. Perfect for a weeknight dinner or special occasion!
Ingredients:
– 2 medium spaghetti squash
– 1 pound ground beef
– 1 cup broccoli florets
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add broccoli, onion, garlic, olive oil, and oregano to the skillet. Cook until vegetables are tender.
5. Stuff each squash half with the beef and broccoli mixture, dividing evenly between the two.
6. Cover with aluminum foil and bake for 30 minutes.
7. Remove foil and top with shredded cheese (if using). Return to oven for an additional 10-15 minutes or until cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Creamy Tuscan Stuffed Spaghetti Squash
Elevate your dinner game with this creamy and flavorful recipe that combines the best of Italian cuisine with the convenience of roasted spaghetti squash. This dish is perfect for a quick weeknight meal or a special occasion.
Ingredients:
– 2 medium-sized spaghetti squash
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup frozen spinach, thawed and drained
– 1 cup cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. In a bowl, combine ricotta cheese, Parmesan cheese, olive oil, onion, garlic, and spinach. Mix well.
4. Stuff each squash half with the ricotta mixture, dividing it evenly.
5. Roast the stuffed squash for 30-35 minutes or until tender and caramelized.
6. Remove from oven and stir in cream. Season with salt and pepper to taste.
7. Garnish with chopped parsley if desired. Serve hot.
Cooking Time: 30-35 minutes
Ratatouille Stuffed Spaghetti Squash
This recipe combines the flavors of France and Italy to create a unique and delicious dish. Spaghetti squash filled with a rich ratatouille filling, this dish is perfect for a cozy night in.
Ingredients:
– 2 medium spaghetti squash
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups mixed bell peppers (red, yellow, green), diced
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried thyme
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise, scoop out seeds.
3. In a large skillet, sauté onion, garlic, bell peppers, and thyme until tender.
4. Add crushed tomatoes, salt, and pepper. Simmer for 10 minutes.
5. Stuff each squash half with the ratatouille mixture.
6. Top with Parmesan cheese and bake for 30-40 minutes, or until squash is tender.
Cooking Time: 45-50 minutes
Jalapeño Popper Stuffed Spaghetti Squash
Elevate your pasta game with this creative twist on traditional spaghetti squash! This recipe combines the comfort of stuffed peppers with the convenience of a one-pot meal.
Ingredients:
– 2 medium spaghetti squash
– 1 cup cream cheese, softened
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together cream cheese, cheddar cheese, cilantro, jalapeño, garlic powder, salt, and pepper.
4. Stuff each squash half with the cheese mixture, dividing it evenly between the two.
5. Place the stuffed squash on a baking sheet lined with parchment paper.
6. Bake for 45-50 minutes or until the squash is tender and the cheese is melted.
Cooking Time: 45-50 minutes
Sun-Dried Tomato and Goat Cheese Stuffed Spaghetti Squash
A flavorful and healthy twist on traditional pasta dishes, this recipe stuffs spaghetti squash with a delicious combination of sun-dried tomatoes and creamy goat cheese.
Ingredients:
– 2 medium-sized spaghetti squash
– 1/4 cup olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup sun-dried tomatoes, chopped
– 8 oz goat cheese, crumbled
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together olive oil, onion, garlic, sun-dried tomatoes, salt, and pepper.
4. Stuff each squash half with the mixture, followed by crumbled goat cheese.
5. Place the stuffed squash on a baking sheet lined with parchment paper and bake for 45-50 minutes or until the squash is tender.
6. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Teriyaki Salmon Stuffed Spaghetti Squash
A delicious twist on traditional spaghetti squash, this recipe combines the flavors of teriyaki salmon with the comforting warmth of roasted squash. Perfect for a quick and easy dinner or lunch!
Ingredients:
– 2 medium spaghetti squashes
– 1/4 cup teriyaki sauce
– 6 oz salmon fillet (cooked and flaked)
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh green onions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. In a bowl, mix together teriyaki sauce, soy sauce, brown sugar, garlic, salt, and pepper.
4. Add the cooked salmon to the mixture and stir until well combined.
5. Stuff each squash half with the salmon-teriyaki mixture.
6. Place the stuffed squashes on a baking sheet lined with parchment paper.
7. Roast for 25-30 minutes or until the squash is tender.
Cooking Time: 25-30 minutes
Lemon Herb Quinoa Stuffed Spaghetti Squash
A refreshing twist on traditional stuffed squash recipes, this Lemon Herb Quinoa Stuffed Spaghetti Squash combines the nutty flavor of quinoa with the brightness of lemon and herbs. Perfect for a light and satisfying weeknight dinner or a healthy lunch option.
Ingredients:
– 2 medium spaghetti squash
– 1 cup cooked quinoa
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese (for an added burst of flavor)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together cooked quinoa, olive oil, garlic, parsley, dill, lemon juice, salt, and pepper.
4. Stuff each squash half with the quinoa mixture, dividing it evenly.
5. Bake for 35-40 minutes or until the squash is tender and the filling is heated through.
Cooking Time: 35-40 minutes
Loaded Nacho Stuffed Spaghetti Squash
Transform a classic spaghetti squash into a flavorful and indulgent treat by filling it with a loaded nacho mixture. This twist on the traditional recipe is sure to satisfy your cravings.
Ingredients:
– 2 medium spaghetti squash
– 1 cup shredded cheddar cheese
– 1/2 cup cooked ground beef (or ground turkey, chicken, or beans for a vegetarian option)
– 1 can (16 oz) nacho sauce
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, diced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Stir in nacho sauce and bring to a simmer.
5. Stuff each squash half with the nacho mixture, followed by shredded cheese, cilantro, and diced jalapeño.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Summary
Get ready to cozy up with these 20 delicious stuffed spaghetti squash recipes perfect for fall! From classic comfort foods like cheesy spinach and artichoke, to international inspirations like Mediterranean feta and olives, or Mexican black beans and corn, there’s something for everyone. These creative recipes also include unique twists like Thai peanut tofu, buffalo chicken, and loaded nachos. Whether you’re a vegetarian, meat-lover, or looking for something new and exciting, these stuffed spaghetti squash dishes are sure to become your new fall favorites.
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