With its mild flavor, low carb content, and flesh that is easily shredded into long strands resembling noodles, the spaghetti squash is a popular alternative to pasta. But beyond its use as a substitute in pasta recipes, this oblong-shaped vegetable can also become a wonderful "bowl" to house all sorts of goodness.
This stuffed spaghetti squash recipe is equal parts delicious and easy. It features a creamy spinach filling that tastes amazing on its own or with crusty bread. The best part? You can easily make it vegan by using dairy-free ingredients. Read on for the full recipe.
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Things You'll Need
1 medium spaghetti squash, about 2 1/2 lbs., halved and deseeded
4 cups baby spinach
1/2 cup cream cheese (dairy or plant-based)
1/2 cup plain yogurt (dairy or plant-based)
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. dried thyme
2 tsp. minced garlic
Salt and pepper (for roasting squash)
Olive oil
Tip
To make the squash easier to cut, poke it with a fork several times. Next, using a knife, make a slit along the area where you will eventually cut it. Microwave the squash on high for 3 to 4 minutes. Let it cool slightly and then cut off the stem and cut the squash in half lengthwise.
1. Roast the spaghetti squash
Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Drizzle oil onto the cut side of the spaghetti squash and then sprinkle it with salt and pepper.
Place the squash on the baking sheet cut side down. Bake for 40 to 45 minutes or until the cut edges are slightly brown. Remove the squash from the oven and reduce the temperature to 350°F.
2. Cook the spinach
In a small skillet over medium heat, warm 1 tablespoon of oil. Cook the spinach until wilted, about 3 to 5 minutes. Add the garlic, salt, black pepper, and thyme. Cook for another 30 seconds.
3. Add the rest of the ingredients
Add the cream cheese and yogurt. If needed, break apart the cream cheese with a spatula. You can leave some chunks if you'd like. Heat until combined, about 3 minutes.
4. Shred the spaghetti squash
When the spaghetti squash is done roasting, remove it from the oven and let it cool slightly. Carefully turn over the squash and shred the flesh using a fork.
5. Add the filling
Add the spinach filling to the squash, mixing it with the stringy flesh. Another option is to scoop out all of the flesh, mix it with the spinach filling in a separate bowl, and then return it to the squash.
6. Roast the filled squash
Return the spaghetti squash to the baking sheet and roast for another 15 to 20 minutes or until the filling is bubbly.
Serve the stuffed spaghetti squash on its own, with crusty bread, or as a side dish.
