20 Delicious Stuffed Spaghetti Squash Recipes Easy to Make

Looking for a cozy, nutritious twist on your weeknight dinners? Spaghetti squash is your secret weapon! Packed with flavor and versatility, these 20 stuffed spaghetti squash recipes are a game-changer for anyone craving comfort food that’s both easy to make and delightfully satisfying. From cheesy classics to bold new flavors, get ready to fall in love with every forkful. Let’s dive into these delicious creations that promise to spice up your meal rotation!

Cheesy Stuffed Spaghetti Squash with Ground Turkey

Transform your spaghetti squash into a hearty, cheesy delight with this ground turkey-stuffed version that’s sure to become a weeknight favorite.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with olive oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place cut-side down on a baking sheet and bake for 25 minutes until tender.
2. While the squash bakes, heat a large skillet over medium heat. Add the ground turkey, onion, and garlic. Cook for 5-7 minutes, breaking the turkey into crumbles, until no longer pink. Stir in the oregano, basil, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper.
3. Remove the squash from the oven and flip cut-side up. Use a fork to scrape the squash into strands. Mix the marinara sauce into the turkey mixture, then divide evenly between the squash halves. Top with mozzarella and Parmesan cheeses.
4. Return to the oven and bake for 10 minutes until the cheese is melted and bubbly. Garnish with fresh parsley before serving.

The combination of tender spaghetti squash strands with the savory turkey and melted cheese creates a satisfying texture contrast that’s both comforting and indulgent.

Tip: For an extra crispy cheese topping, broil for the last 2 minutes of baking.

Vegetarian Stuffed Spaghetti Squash with Black Beans

Transform spaghetti squash into a hearty, flavorful meal with this vegetarian stuffed version, packed with black beans and melted cheese for a satisfying bite.

Ingredients

• 1 medium spaghetti squash (about 3 lbs)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup canned black beans, rinsed and drained
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup diced red bell pepper
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 cup shredded Monterey Jack cheese
• 2 tbsp chopped fresh cilantro

Instructions

1. Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and scoop out seeds. Brush cut sides with olive oil and sprinkle with 1/4 tsp salt and black pepper. Place cut side down on a baking sheet and roast for 30 minutes until tender.
2. While squash roasts, heat a skillet over medium heat. Add black beans, corn, red bell pepper, cumin, chili powder, and remaining 1/4 tsp salt. Cook for 5 minutes, stirring occasionally, until vegetables are soft.
3. Flip roasted squash halves cut side up. Fill each half with the black bean mixture and top with Monterey Jack cheese. Return to oven for 5 minutes until cheese is melted.
4. Garnish with chopped cilantro before serving.

The natural sweetness of the spaghetti squash pairs beautifully with the smoky spices and creamy cheese, creating a dish that’s as visually appealing as it is delicious.

Tip: For an extra crunch, sprinkle some toasted pumpkin seeds on top before serving.

Stuffed Spaghetti Squash with Italian Sausage and Peppers

Transform your spaghetti squash into a hearty, flavorful meal with this Italian sausage and peppers stuffing — it’s a cozy dish that brings a little Italian flair to your dinner table.

Ingredients

• 1 medium spaghetti squash (about 3 lbs)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 lb Italian sausage, casings removed
• 1 bell pepper, diced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and sprinkle with 1/4 tsp salt and 1/8 tsp black pepper. Place cut-side down on a baking sheet and bake for 25 minutes until tender.
2. While the squash bakes, heat a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Remove the sausage and set aside.
3. In the same skillet, add the bell pepper and onion. Cook for 5 minutes until softened. Stir in the garlic, oregano, basil, remaining 1/4 tsp salt, and 1/8 tsp black pepper, cooking for 1 minute until fragrant.
4. Return the sausage to the skillet and mix well. Once the squash is done, use a fork to scrape the strands into a bowl, leaving a 1/2-inch border. Mix the squash strands with the sausage mixture and Parmesan cheese, then stuff back into the shells.
5. Bake for another 10 minutes until the cheese is melted and the top is lightly golden. The combination of savory sausage, sweet peppers, and nutty Parmesan creates a satisfying texture and depth of flavor that’s hard to resist.

Tip: For an extra crispy top, broil the stuffed squash for the last 2 minutes of baking.

Mediterranean Stuffed Spaghetti Squash with Feta and Olives

Dive into the flavors of the Mediterranean with this stuffed spaghetti squash, a dish that’s as vibrant to look at as it is to eat.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup crumbled feta cheese
• 1/2 cup pitted Kalamata olives, chopped
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place cut side down on a baking sheet and roast for 25 minutes until tender.
2. While the squash cooks, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the garlic, oregano, and red pepper flakes, sautéing for 1 minute until fragrant. Remove from heat and stir in the feta, olives, and parsley.
3. Once the squash is done, use a fork to scrape the flesh into strands. Mix the strands with the feta mixture, then stuff back into the squash shells. Return to the oven for 10 minutes to warm through.

The contrast of salty feta and briny olives against the sweet, nutty squash creates a harmony of flavors that’s unmistakably Mediterranean.

Tip: For an extra crunch, sprinkle the stuffed squash with toasted pine nuts before the final bake.

Stuffed Spaghetti Squash with Chicken and Pesto

Transform your spaghetti squash into a hearty meal with this flavorful stuffed version, featuring tender chicken and vibrant pesto.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked chicken, shredded
• 1/4 cup pesto
• 1/2 cup mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with olive oil and sprinkle with salt and black pepper.
2. Place the squash halves cut-side down on a baking sheet. Bake for 25 minutes until the flesh is tender and can be easily scraped into strands with a fork.
3. While the squash is baking, mix the shredded chicken with pesto in a bowl. Once the squash is done, flip the halves over and fill each with the chicken mixture. Top with mozzarella and Parmesan cheeses.
4. Return the stuffed squash to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.

The combination of creamy pesto chicken with the natural sweetness of spaghetti squash creates a dish that’s both comforting and unexpectedly elegant.

Tip: For an extra crunch, broil the stuffed squash for the last 2 minutes of cooking to get a golden cheese top.

Mexican Stuffed Spaghetti Squash with Corn and Avocado

Dive into the vibrant flavors of Mexico with this Stuffed Spaghetti Squash, a dish that’s as colorful as it is comforting, featuring sweet corn and creamy avocado.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup corn kernels (fresh or frozen)
• 1 avocado, diced
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/2 cup shredded Monterey Jack cheese

Instructions

1. Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place cut side down on a baking sheet and bake for 25 minutes until tender.
2. While the squash bakes, heat a skillet over medium heat. Add corn, chili powder, cumin, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook for 5 minutes, stirring occasionally, until corn is slightly charred.
3. Remove squash from oven and let cool slightly. Use a fork to scrape the flesh into strands. Mix in the corn, avocado, cilantro, and lime juice. Sprinkle with Monterey Jack cheese.
4. Return to the oven for 5 minutes, or until cheese is melted. Serve warm.

The magic of this dish lies in the contrast between the warm, cheesy squash and the cool, creamy avocado, creating a symphony of textures in every bite.

Tip: For an extra kick, add a diced jalapeño to the corn mixture while cooking.

Stuffed Spaghetti Squash with Mushrooms and Spinach

Transform your spaghetti squash into a hearty, veggie-packed meal with this easy-to-follow recipe that’s as nutritious as it is delicious.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 2 tablespoons olive oil, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 2 cups fresh spinach
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried thyme

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt. Place cut side down on a baking sheet and roast for 30 minutes until tender.
2. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the mushrooms and cook for 5 minutes until they start to brown. Stir in the garlic, spinach, remaining 1/4 teaspoon of salt, black pepper, and thyme. Cook for another 2 minutes until the spinach wilts.
3. Once the squash is done, use a fork to scrape the flesh into strands. Mix the strands with the mushroom and spinach mixture, then divide back into the squash shells. Sprinkle with Parmesan cheese.
4. Return to the oven for 5 minutes until the cheese is melted and slightly golden.

The combination of earthy mushrooms, fresh spinach, and nutty Parmesan creates a filling dish that’s surprisingly light yet satisfying.

Tip: For an extra crunch, sprinkle toasted pine nuts on top before serving.

Stuffed Spaghetti Squash with Beef and Tomato Sauce

Transform your spaghetti squash into a hearty meal with this savory beef and tomato sauce stuffing that’s as comforting as it is colorful.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 can (15 ounces) tomato sauce
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese

Instructions

1. Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with olive oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place cut-side down on a baking sheet and bake for 30 minutes until tender.
2. While the squash bakes, heat a large skillet over medium heat. Add the ground beef, onion, and garlic. Cook until the beef is browned, about 5 minutes. Stir in the oregano, basil, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper. Add the tomato sauce and simmer for 10 minutes.
3. Use a fork to scrape the spaghetti squash strands into a bowl, leaving a 1/2-inch border in the shells. Mix half of the shredded mozzarella into the squash strands, then divide the mixture between the shells. Top with the beef sauce, remaining mozzarella, and Parmesan cheese.
4. Return to the oven and bake for 10 minutes until the cheese is melted and bubbly.

The combination of tender squash strands with the rich beef sauce and gooey cheese creates a satisfying texture contrast that’s sure to please.

Tip: For an extra flavor boost, try adding a pinch of red pepper flakes to the beef sauce.

Stuffed Spaghetti Squash with Shrimp and Garlic Butter

Dive into the cozy flavors of fall with this Stuffed Spaghetti Squash with Shrimp and Garlic Butter, a dish that’s as satisfying to make as it is to eat.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound large shrimp, peeled and deveined
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 2 tablespoons chopped fresh parsley
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place cut side down on a baking sheet and bake for 25 minutes until tender.
2. While the squash bakes, melt butter in a large skillet over medium heat. Add garlic and red pepper flakes, cooking for 1 minute until fragrant. Add shrimp, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque.
3. Use a fork to scrape the spaghetti squash strands into a bowl. Toss with the shrimp mixture, parsley, and Parmesan cheese. Divide the mixture back into the squash shells and bake for an additional 5 minutes to melt the cheese.

The magic of this dish lies in the tender squash strands that perfectly soak up the garlic butter sauce, creating a harmonious blend of textures and flavors.

Tip: For an extra crunch, sprinkle some toasted breadcrumbs on top before the final bake.

Stuffed Spaghetti Squash with Pork and Apples

Transform your spaghetti squash into a hearty meal with this savory-sweet combo of pork and apples, perfect for a cozy dinner.

Ingredients

• 1 medium spaghetti squash (about 3 lbs)
• 1 tbsp olive oil
• 1/2 lb ground pork
• 1 medium apple, diced
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp dried sage
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and scoop out seeds. Brush cut sides with olive oil and place cut-side down on a baking sheet. Bake for 30 minutes until tender.
2. While squash bakes, heat a large skillet over medium heat. Add ground pork, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Add diced apple, onion, and garlic to the skillet. Cook for 5 minutes until vegetables are soft. Stir in sage, salt, and pepper.
4. Remove squash from oven and flip halves over. Use a fork to scrape the flesh into strands. Mix half of the Parmesan cheese into the pork mixture, then divide the filling between the squash halves.
5. Sprinkle remaining Parmesan over the top. Return to oven and bake for 10 minutes until cheese is melted and slightly golden.

The contrast of the sweet apples with the savory pork and nutty Parmesan makes every bite a delightful surprise. Plus, the squash strands add a fun, pasta-like texture without the carbs.

Tip: For an extra crunch, toast some walnuts and sprinkle them on top before serving.

Stuffed Spaghetti Squash with Ricotta and Marinara

Transform your spaghetti squash into a cozy, cheesy delight with this easy stuffed version that’s bursting with flavor.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup ricotta cheese
• 1/2 cup marinara sauce
• 1/4 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Place the squash halves cut-side down on a baking sheet. Bake for 25 minutes until the flesh is tender and easily shreds with a fork.
3. Let the squash cool slightly, then use a fork to scrape the flesh into strands, keeping it in the shell. Mix in the ricotta cheese, marinara sauce, Parmesan cheese, and Italian seasoning until well combined.
4. Sprinkle the top with shredded mozzarella cheese. Return to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.

The ricotta and marinara meld beautifully with the squash’s natural strands, creating a dish that’s as fun to eat as it is satisfying.

Tip: For an extra crispy top, broil the stuffed squash for the last 2 minutes of cooking.

Stuffed Spaghetti Squash with Lamb and Mint

Transform your spaghetti squash into a hearty meal with this savory lamb and mint stuffing that’s bursting with flavor.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound ground lamb
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh mint, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 cup crumbled feta cheese

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place cut side down on a baking sheet and bake for 25 minutes until tender.
2. While the squash bakes, heat a large skillet over medium heat. Add the ground lamb, breaking it apart with a spoon, and cook until browned, about 5 minutes. Add the onion and garlic, cooking for another 3 minutes until softened.
3. Stir in the mint, cumin, paprika, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook for 1 minute until fragrant. Remove from heat and mix in the feta cheese.
4. Once the squash is done, use a fork to scrape the flesh into strands. Divide the lamb mixture between the two halves, stuffing it into the squash. Return to the oven for 10 minutes to warm through.

The combination of tender spaghetti squash with the rich, spiced lamb and fresh mint creates a dish that’s both comforting and unexpectedly refreshing.

Tip: For an extra crispy top, broil the stuffed squash for the last 2 minutes of cooking.

Stuffed Spaghetti Squash with Tofu and Stir-Fry Vegetables

Transform your spaghetti squash into a hearty, veggie-packed meal with this tofu and stir-fry vegetable stuffing that’s as flavorful as it is colorful.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces firm tofu, drained and cubed
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 cup bell peppers, thinly sliced
• 1 cup broccoli florets
• 1/2 cup carrots, julienned
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 2 tablespoons hoisin sauce

Instructions

1. Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and bake for 25 minutes until tender.
2. While the squash bakes, heat sesame oil in a large skillet over medium heat. Add tofu cubes and cook until golden, about 5 minutes. Add soy sauce, stir to coat, and remove from skillet.
3. In the same skillet, add bell peppers, broccoli, carrots, garlic, and ginger. Stir-fry for 5 minutes until vegetables are crisp-tender. Stir in hoisin sauce and cooked tofu.
4. Once squash is cooked, use a fork to scrape the flesh into strands. Divide the tofu and vegetable mixture between the squash halves, stuffing generously.

The contrast of the sweet hoisin glaze against the savory tofu and crisp vegetables turns this dish into a standout meal that’s both satisfying and light.

Tip: For an extra crunch, sprinkle toasted sesame seeds over the stuffed squash before serving.

Stuffed Spaghetti Squash with Salmon and Dill

Transform your spaghetti squash into a hearty, flavorful meal with this elegant yet easy stuffed version featuring salmon and dill.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked salmon, flaked
• 1/4 cup fresh dill, chopped
• 1/2 cup Greek yogurt
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic powder

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with olive oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place cut-side down on a baking sheet and roast for 30 minutes until tender.
2. While the squash cooks, mix the flaked salmon, dill, Greek yogurt, lemon juice, garlic powder, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl.
3. Once the squash is done, use a fork to scrape the flesh into strands. Divide the salmon mixture between the two halves, stuffing it into the center. Return to the oven for 10 minutes to warm through.

The creamy salmon filling paired with the naturally sweet squash strands creates a delightful contrast in textures and flavors, making this dish a standout.

Tip: For an extra crunch, sprinkle some toasted almonds on top before the final bake.

Stuffed Spaghetti Squash with Quinoa and Kale

Transform your spaghetti squash into a hearty, nutritious meal with this quinoa and kale stuffing that’s as flavorful as it is colorful.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 tablespoons olive oil, divided
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups chopped kale, stems removed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with 1 tablespoon olive oil and place cut-side down on a baking sheet. Bake for 30 minutes until tender.
2. While the squash bakes, cook quinoa in vegetable broth according to package instructions. Set aside.
3. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion and garlic, sautéing for 3 minutes until soft. Stir in kale, salt, pepper, and oregano, cooking for another 5 minutes until kale is wilted.
4. Combine cooked quinoa with the kale mixture and Parmesan cheese. Once the squash is done, flip halves over and fill each with the quinoa mixture. Return to oven for 10 minutes to warm through.

The contrast of the tender squash strands with the hearty quinoa and kale creates a satisfying texture that’s both comforting and wholesome.

Tip: For an extra crunch, sprinkle the stuffed squash with toasted pine nuts before the final bake.

Stuffed Spaghetti Squash with Chorizo and Sweet Potatoes

Dive into the cozy flavors of fall with this Stuffed Spaghetti Squash, packed with spicy chorizo and sweet potatoes for a perfect balance of heat and sweetness.

Ingredients

• 1 medium spaghetti squash (about 3 lbs)
• 1 tbsp olive oil
• 1/2 lb chorizo, casing removed
• 1 cup diced sweet potatoes (1/2-inch pieces)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 cup shredded cheddar cheese
• 2 tbsp chopped fresh cilantro

Instructions

1. Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and scoop out seeds. Brush cut sides with olive oil and place cut-side down on a baking sheet. Bake for 25 minutes until tender.
2. While squash bakes, cook chorizo in a skillet over medium heat for 5 minutes, breaking it into crumbles. Add sweet potatoes, salt, pepper, and smoked paprika. Cook for 10 minutes, stirring occasionally, until potatoes are tender.
3. Flip squash halves cut-side up. Fill each with chorizo mixture and sprinkle with cheddar cheese. Return to oven for 5 minutes until cheese melts.
4. Garnish with cilantro before serving.

The magic of this dish lies in the spaghetti squash’s natural strands, which twirl perfectly with the hearty chorizo and sweet potato filling, creating a forkful of autumn in every bite.

Tip: For an extra crispy top, broil the stuffed squash for the last 2 minutes of cooking.

Stuffed Spaghetti Squash with Crab and Cream Cheese

Dive into the creamy, savory goodness of this Stuffed Spaghetti Squash with Crab and Cream Cheese, a dish that effortlessly combines comfort with a touch of elegance.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped green onions
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 8 ounces lump crab meat, drained
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place cut side down on a baking sheet and bake for 30 minutes until tender.
2. In a bowl, mix together the cream cheese, Parmesan cheese, green onions, garlic powder, paprika, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined. Gently fold in the crab meat.
3. Once the squash is cooked, use a fork to scrape the flesh into strands, leaving a 1/2-inch border to keep the shell intact. Mix the squash strands into the cream cheese and crab mixture, then spoon back into the shells.
4. Return to the oven and bake for another 15 minutes until the top is lightly golden. Garnish with fresh parsley before serving.

The magic of this dish lies in the contrast between the tender squash strands and the rich, creamy filling, with the crab adding a luxurious touch that’s surprisingly simple to achieve.

Tip: For an extra crispy top, broil the stuffed squash for the last 2 minutes of baking.

Stuffed Spaghetti Squash with Buffalo Chicken and Blue Cheese

Transform your spaghetti squash into a game-day favorite with this Buffalo chicken and blue cheese stuffed version that’s as easy as it is addictive.

Ingredients

• 1 medium spaghetti squash (about 3 lbs)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded cooked chicken
• 1/2 cup Buffalo sauce
• 1/2 cup crumbled blue cheese
• 1/4 cup chopped celery
• 2 tbsp chopped green onions

Instructions

1. Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and bake for 25 minutes until tender.
2. While squash bakes, mix shredded chicken with Buffalo sauce in a bowl until well coated.
3. Once squash is cooked, use a fork to scrape the flesh into strands. Leave a 1/2-inch border to keep the shell intact.
4. Mix the spaghetti squash strands with the Buffalo chicken, blue cheese, celery, and green onions. Spoon the mixture back into the squash shells.
5. Return to the oven and bake for another 10 minutes until everything is heated through and the cheese starts to melt.

The contrast of the spicy Buffalo chicken with the cool, tangy blue cheese makes every bite a flavor explosion, while the squash adds a satisfying, noodle-like texture without the carbs.

Tip: For an extra crispy top, broil the stuffed squash for the last 2 minutes of cooking.

Stuffed Spaghetti Squash with Eggplant and Marinara

Transform your spaghetti squash into a hearty, veggie-packed meal with this savory stuffed version, featuring roasted eggplant and a rich marinara sauce.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 1 small eggplant, diced into 1/2-inch cubes
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Place the halves cut-side down on a baking sheet and roast for 30 minutes until tender.
2. While the squash roasts, toss the diced eggplant with the remaining 1 tablespoon of olive oil, 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, garlic powder, and dried oregano. Spread on a separate baking sheet and roast for 20 minutes at the same temperature, stirring halfway through, until golden and soft.
3. Once the squash is done, use a fork to scrape the flesh into strands. Mix the roasted eggplant and marinara sauce into the squash strands, then divide the mixture back into the squash shells. Top with mozzarella cheese and bake for another 10 minutes until the cheese is bubbly and slightly browned.

The combination of tender spaghetti squash strands with the creamy eggplant and tangy marinara creates a dish that’s both comforting and surprisingly light.

Tip: For an extra flavor boost, sprinkle a little grated Parmesan cheese on top before the final bake.

Stuffed Spaghetti Squash with Ham and Swiss Cheese

Transform your spaghetti squash into a hearty meal with this comforting stuffed version, featuring savory ham and melty Swiss cheese.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup diced ham
• 1 cup shredded Swiss cheese
• 1/4 cup chopped green onions
• 2 tablespoons grated Parmesan cheese

Instructions

1. Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Place the squash halves cut-side down on a baking sheet. Bake for 30 minutes until the flesh is tender and easily shreds with a fork.
3. Remove from oven and flip the squash halves over. Use a fork to shred the flesh into strands, keeping it in the shell.
4. Mix in the diced ham, shredded Swiss cheese, and chopped green onions with the spaghetti squash strands. Sprinkle the top with grated Parmesan cheese.
5. Return to the oven and bake for another 10 minutes, or until the cheese is bubbly and golden.

The combination of salty ham and nutty Swiss cheese melts into the spaghetti squash strands, creating a dish that’s both satisfying and surprisingly light.

Tip: For an extra crispy top, broil the stuffed squash for the last 2 minutes of cooking.

Conclusion

We hope this roundup of 20 delicious stuffed spaghetti squash recipes inspires your next kitchen adventure! Each dish is a testament to how easy and versatile spaghetti squash can be. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article for later. Happy cooking!