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Vegan Stuffed Spaghetti Squash

Vegan stuffed spaghetti squash is the perfect easy fall comfort food. It’s healthy, low-carb, dairy-free, and so delicious! This Italian vegan spaghetti squash recipe is a plant-based version of chicken parmesan. It will keep you full for hours and it’s so simple to make.

I don’t know about you, but I love squash season!  They are so much cheaper to buy this time of year and they are so versatile.  I recommend going to your local farmers market or pumpkin patch to buy them instead of the grocery store.  They are typically cheaper there and it’s nice to support local businesses.  I bought my first spaghetti squash of the season this past weekend and I wanted to make a simple and healthy recipe to share with you guys.  I came up with this Vegan Stuffed Spaghetti Squash recipe!

When it comes to noodle substitutions there aren’t many I love.  I love zucchini, but I’m not a huge zoodles fan.  I do like some of the chickpea pastas and other bean pastas, but they are still higher in carbs. Spaghetti squash is definitely my favorite because it’s delicious, low-carb, and so easy to prepare.

There are tons of different vegan recipes you can make with spaghetti squash and I will be doing a recipe roundup next to share some of my favorites! For this recipe, I made a vegan version of chicken parmesan. I used vegan “chicken” patties from Aldi.

Some other meat replacement options:

  • Soy Burger
  • Plant-Based Meatless Crumbles
  • Tempeh
  • Tofu
  • Vegan Chicken Nuggets

Weight Loss Tips

If you are trying to lose weight or just maintain a healthy weight it’s important to add variety into your diet.  It’s easy to start eating the same things over and over and then you will get bored with your meals and you will be more likely to reach for the junk.

I recommend making healthier versions of the foods you love, so you don’t feel deprived.  That’s why I love this recipe.  I love Italian food, but it’s typically loaded with carbs and fat.  This vegan stuffed spaghetti squash will satisfy your craving and still help with weight loss.

If you want more weight loss tips, check out my post on 10 Tips to Lose Weight on a Plant-Based Diet

More Vegan and Plant-Based Recipes You May Enjoy

Vegan Double Chocolate Zucchini Cookies

Vegan Split Pea Soup

Plant-Based Peanut Butter Banana Muffins

Vegan Stuffed Spaghetti Squash

Ingredients:

  • 1 Spaghetti Squash
  • 1 Package Mushrooms
  • 2 Cups Chopped Spinach
  • 1 Green Pepper
  • 1 Onion
  • Vegan Chicken Patties (or meat replacement of choice)
  • 1-2 Cups Marinara Sauce of choice
  • 1/2 Cup Vegan Shredded Cheese

Instructions:

  1. Preheat oven to 350 degrees.
  2. Place spaghetti squash in the microwave on a microwave-safe dish.  Cook for 8 minutes. This will make it so much easier to cut and cuts your baking time in half!
  3. Take the spaghetti squash out of the microwave with oven mitts.
  4. Cut the squash in half lengthwise and remove the seeds from the middle.
  5. Place the squash open side down on a baking sheet or oven-safe dish. Add about a 1/2 cup of water to the bottom of the pan.
  6. Bake for 20 minutes
  7. While the squash is baking add all the veggies to a pan and saute until cooked thoroughly. (approx. 10 min)
  8. Prepare your meat substitute as directed.  I cooked our vegan chicken patties in the air fryer for 8-10 minutes.
  9. When the squash is done remove from the oven and shred the inside of the squash while still keeping it in the shell.
  10. Scoop your veggies into the 2 halves and top with “meat” of choice, 1/2-1 cup of marinara sauce, and about 1/4 cup of vegan cheese.
  11. Set oven to broil and broil your squash for approx. 5 min until cheese is melted and golden brown.  Watch closely because some broilers cook faster than others.  I always check on it every 2 min or so.
  12. Remove from oven and enjoy!  This makes 2 large portions.  If you have leftovers scoop out what is left and store in an air-tight container in the refrigerator.

Vegan Stuffed Spaghetti Squash

Vegan stuffed spaghetti squash is the perfect easy fall comfort food. It’s healthy, low-carb, dairy-free, and so delicious! This Italian vegan spaghetti squash recipe is a plant-based version of chicken parmesan. It will keep you full for hours and it’s so simple to make.
Prep Time10 mins
Cook Time20 mins
Broil Time5 mins
Total Time35 mins
Course: dinner, Main Course
Cuisine: Italian
Keyword: chicken parm, dairy-free, easy, healthy recipe, low carb, plant-based, quick dinner, spaghetti squash, vegan, vegan italian

Ingredients

  • 1 Spaghetti Squash
  • 1 Package Mushrooms
  • 1 Green Pepper
  • 1 Small Onion
  • 2 Cups Spinach
  • 2 Vegan Chicken Patties Or Vegan Meat Replacement of Choice
  • 1-2 Cups Marinara Sauce
  • 1/2 Cup Vegan Shredded Cheese

Instructions

  • Preheat oven to 350 degrees.
  • Place spaghetti squash in the microwave on a microwave-safe dish.  Cook for 8 minutes. This will make it so much easier to cut and cuts your baking time in half!
  • Take the spaghetti squash out of the microwave with oven mitts.
  • Cut the squash in half lengthwise and remove the seeds from the middle.
  • Place the squash open side down on a baking sheet or oven-safe dish. Add about a 1/2 cup of water to the bottom of the pan.
  • Bake for 20 minutes
  • While the squash is baking add all the veggies to a pan and saute until cooked thoroughly. (approx. 10 min)
  • Prepare your meat substitute as directed.  I cooked our vegan chicken patties in the air fryer for 8-10 minutes.
  • When the squash is done remove from the oven and shred the inside of the squash while still keeping it in the shell.
  • Scoop your veggies into the 2 halves and top with “meat” of choice, 1/2-1 cup of marinara sauce, and about 1/4 cup of vegan cheese.
  • Set oven to broil and broil your squash for approx. 5 min until cheese is melted and golden brown.  Watch closely because some broilers cook faster than others.  I always check on it every 2 min or so.
  • Remove from oven and enjoy!  This makes 2 large portions.  If you have leftovers scoop out what is left and store in an air-tight container in the refrigerator.

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Hello! I'm Katie. I'm here to share my easy plant-based and vegan recipes with you. I want to show you that eating a plant-based diet and reaching and maintaining your optimal health does not have to be complicated or expensive.

Latest posts by katievannort@gmail.com (see all)

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