This stuffed spaghetti squash recipe is flavored with spinach and goats cheese to make a hearty vegetarian dish. The natural sweetness of spaghetti squash combines with the earthy taste of spinach and the tanginess of goat cheese.
Spaghetti squash is a delicious alternative to pasta, although remember that the taste of this will still be squash and you need to season it or add other flavors.
It gets its name from the flesh which after cooking, is pulled away from the skin and resembles spaghetti noodles. The seeds are removed before cooking but you could set them aside and roast them for a snack or even sprinkle them over the cooked flesh.
Carbs in Spaghetti Squash
The amount of carbohydrates in spaghetti squash can vary slightly based on the size and variety of the squash. On average, one cup (approximately 155 grams) of cooked spaghetti squash contains around 10-12 grams of carbohydrates.
It's important to note that the majority of the carbohydrates in spaghetti squash come from natural sugars and fiber. The fiber content in spaghetti squash is relatively high, which can be beneficial for digestion and may help slow down the absorption of sugars into the bloodstream.
Ingredients
For this stuffed spaghetti squash we use the flavor combination of spinach and goats cheese so decided on them. I also wanted the dish to look colorful and inviting so threw in some red onion for extra colour.
- Spaghetti squash - Select a spaghetti squash that feels heavy for its size. Heavier squash often indicates that it has more flesh, which means more edible strands.
- Spinach - fresh or defrosted frozen spinach can be used.
- Red onion - adds color but can be substituted with chopped green onion.
- Goats cheese - if you don't like goats cheese, Feta cheese makes a great substitution.
How to make stuffed spaghetti squash
The fun part of making this dish is pulling out the cooked spaghetti flesh.
Remove the cooked squash strands.
Cook onion and garlic.
Add spinach and seasoning.
Mix filling with squash and goats cheese. Spoon into squash shells and bake.
The dish was just so easy that it's another one the Chief Taste could possibly attempt without supervision. Cut in half, bake, add other stuff and voila! Lunch for two! He enjoyed this with a side of salad and went back to work after lunch revived and ready for the afternoon's challenges. I cuddled up with the dogs and had a nap. Think I got the better deal that day!
Storage
Allow the baked spaghetti squash to cool completely before storing. This prevents condensation inside the storage container, which can lead to spoilage. Store the baked spaghetti squash in the refrigerator for up to 3-5 days.
When you're ready to eat the stored spaghetti squash, you can reheat it in the microwave or oven
More spaghetti squash recipes
If you enjoy spaghetti squash, try these other recipes.
Jalapeno Popper Spaghetti Squash
Stuffed Spaghetti Squash with Spinach & Artichoke
Baked Spaghetti Squash with Cheesy Chipotle
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Spinach & Goat Cheese Stuffed Spaghetti Squash
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Ingredients
Instructions
- Preheat the oven to 200C/400F degrees
- Line a baking tin or dish with parchment paper.
- Wash and dry the spaghetti squash.
- Cut the spaghetti squash into half, lengthwise.
- Remove the seeds and the stringy parts of the flesh. Best scooped out with a spoon.
- Drizzle half of the olive oil all over the two halves and season the inside with salt and pepper.
- Place the squash cut side down on the baking tin.
- Bake for 35-45 minutes. Smaller squash will cook quicker so check after 30 minutes to see if the squash is cooked. (Poke it with a knife to check the flesh is tender).
- Whilst the squash is baking, prepare the filling.
- Heat the remaining olive oil in a frying pan and add the onion and garlic. Sautee for 5-8 minutes until soft and golden.
- Add the spinach and cook for 2-3 minutes.
- Remove from the heat and add the goats cheese.
- When the squash is cooked, remove from the oven and allow to cool for 5 minutes.
- Turn the squash around and with a fork gently pull the squash flesh from the skin so that it starts to look like spaghetti strands.
- Spoon the spaghetti squash flesh into the spinach mixture and gently combine. Season to taste.
- Place the filling into the spaghetti squash cases and place back into the oven and bake for 10 minutes.
- Eat and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
Cindy
How far ahead can this recipe be made?
Angela Coleby
Ok you could make it the day before, keep it in the fridge then heat it up.
Brooke H.
Tried this tonight and it was fantastic! Light and simple, but filling, and so pretty on the plate. I would recommend more spinach, (but I love a lot of spinach). I also added mushrooms and artichokes to the skillet, randomly. Thanks so much!!!
Angela Coleby
Oooh! Love the addition of artichokes! Yummy!!