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    Home » Main Dishes » Main Vegetarian Recipes

    Spinach & Goat Cheese Stuffed Spaghetti Squash

    Published: Oct 23, 2016 · Updated: Aug 7, 2023 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeEgg FreeVegetarianKeto

    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.

    goat cheese stuffed squash

    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.  

    stuffed squash ingredients
    • 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.

    spaghetti squash cooked

    Remove the cooked squash strands.

    chopped onion

    Cook onion and garlic.

    cooked spinach

    Add spinach and seasoning.

    stuffed spaghetti squash

    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!

    spinach-goat-cheese-spaghetti-squash

    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.

    Spaghetti Squash Fritters

    Jalapeno Popper Spaghetti Squash

    Stuffed Spaghetti Squash with Spinach & Artichoke

    Baked Spaghetti Squash with Cheesy Chipotle

    This post may contain affiliate links. Please read my disclosure policy for more information.

    stuffed spaghetti squash

    Spinach & Goat Cheese Stuffed Spaghetti Squash

    Angela Coleby
    An easy and hearty spaghetti squash recipe
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr
    Course Main Course
    Cuisine Low Carb, Vegetarian
    Servings 2 people
    Calories 349 kcal

    Ingredients
     
     

    • 1 spaghetti squash
    • 2 cups spinach raw
    • 1 medium red onion peeled & finely chopped
    • 2 cloves garlic peeled & chopped
    • 4 oz goats cheese
    • 2 tablespoons olive oil
    • ½ teaspoon black pepper
    • ½ teaspoon salt

    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

    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1halfCalories: 349kcalCarbohydrates: 22gProtein: 12gFat: 25gFiber: 6gNet Carbohydrates: 16g

    The information shown is an estimate provided by an online nutrition calculator.

    Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes

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    Reader Interactions

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      Recipe Rating




    1. Cindy

      December 23, 2017 at 9:40 pm

      How far ahead can this recipe be made?

      Reply
      • Angela Coleby

        December 23, 2017 at 10:06 pm

        Ok you could make it the day before, keep it in the fridge then heat it up.

        Reply
    2. Brooke H.

      February 25, 2017 at 8:47 pm

      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!!!

      Reply
      • Angela Coleby

        February 25, 2017 at 8:49 pm

        Oooh! Love the addition of artichokes! Yummy!!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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