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Stuffed Spaghetti Squash Rings

This Stuffed Spaghetti Squash is a versatile and nutritious vegan/vegetarian dinner recipe to enjoy anytime, featuring layers of marinara sauce, lentils, spinach, and melted vegan mozzarella. Or get creative and customize the filling with a different sauces, plant-based proteins, veggies and cheeses!

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 2 servings
Calories: 335 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 medium/large spaghetti squash about 3.5 lbs.
  • 1 Tablespoon olive oil
  • 1 cup marinara sauce
  • ½ cup cooked lentils or approx. 1 cup cooked beans
  • 1 cup baby spinach, chopped or mixed greens like arugula, baby kale
  • ¼ cup finely chopped fresh parsley
  • ⅔ cup shredded vegan mozzarella see Notes for subs
  • salt and pepper

Instructions

    Cup of Yum
  1. Preheat oven to 400°F (205°C), and line a baking sheet with parchment paper. Place a kitchen towel on top of your cutting board to help hold the spaghetti squash in place.
  2. Using a large, very sharp knife, trim off one of the squash. Then make a few small slits on top to measure off 3 or 4 equal-sized rounds (about 2 inches wide). Slice the squash, discard the ends, and remove the seeds from the rings. Rub all sides of each squash ring with oil, and place on the baking sheet. If either of the end rings aren't hollow, place face down so moisture drains away, instead of pooling inside. Bake for 40-45 minutes or until the flesh is easily pierced with a fork.
  3. Remove from oven. Use a fork to shred the spaghetti squash strings. Season with salt and pepper, and pile them up in the center of the rounds to serve as a base for the filling. Add a few spoonfuls of marinara sauce to each round, followed by half of the lentils or beans, chopped greens and parsley, and a small amount of cheese (reserve half of the cheese to melt separately and add later). Note that the exact amount of each ingredient used is flexible and depends on the size of the squash – just measure with your heart! Repeat the layers, adding more marinara, lentils/beans, and greens until each round is well filled. Bake for 10-15 minutes or until the filling is hot.
  4. Meanwhile, place the remaining shredded cheese in a small bowl and add about 2 teaspoon water. Microwave in 10-15 second increments, stirring in between, until gooey and fully melted.
  5. Spoon melted cheese on top of each round. Garnish with additional parsley, if desired, and serve hot.

Notes

  • Lentils/Beans: I used these lightly salted black lentils that I previously cooked in the Instant Pot in water (and omitted the onion). I love their dramatic appearance here, but green or brown lentils or pretty much any type of bean you enjoy is also good.
  • Instead of lentils or beans, try stuffing your squash with vegan ground beef, crumbled seitan chorizo, or pepperoni.
  • Vegan Cheese Options: For an oil-free option, use an oil-free cheese like my vegan mozzarella, skip rubbing the oil on the spaghetti squash rings, and be sure to use a marinara sauce that doesn't contain oil.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave until hot. Freezing is not recommended.

Nutrition Information

Calories 335kcal (17%) Carbohydrates 53g (18%) Protein 12g (24%) Fat 9g (14%) Cholesterol 0mg (0%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 335

% Daily Value*

Calories 335kcal 17%
Carbohydrates 53g 18%
Protein 12g 24%
Fat 9g 14%
Cholesterol 0mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.