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vegetarian stuffed spaghetti squash on a white plate

Vegetarian Stuffed Spaghetti Squash

This Vegetarian Stuffed Spaghetti Squash is loaded with veggies and cheese so it tastes like a healthier vegetable pasta. 
4.98 from 38 votes
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Course: Dinner
Cuisine: American
Keyword: Vegetarian Stuffed Spaghetti Squash
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6 people
Calories: 279kcal
Cost: $5

Equipment

Ingredients

  • 2 small Spaghetti Squash sliced in half length wise seeds scooped out
  • 1 tbsp Olive Oil
  • 1 pinch Salt and Pepper
  • 1 lbs Sweet Peppers
  • 1 whole Jalapeno
  • ¼ C Red Wine Vinegar
  • 1 whole Lemon juiced
  • 1/2 Sweet Onion small dice
  • 1 C Raw Goat Manchengo Cheese grated
  • 1 Tsp Unsalted Organic Butter
  • 3 C Brussels Sprouts cleaned and quartered

Instructions

  • Pre-heat broiler. Coat Squash in oil, season with salt and pepper. Place cut side up on baking sheet and roast on the bottom shelf (45 minutes) until the squash starts to brown.
    photo of spaghetti squash process spaghetti squash with seeds scooped out and sliced through the center on a cutting board
  • On a sheet tray broil peppers on the highest oven rack until they blister (five minutes). Flip and broil 3 minutes more. Remove stems and seeds. Emulsify peppers in blender with lemon juice, sea salt, pepper, and red wine vinegar. Stir in onions.
    photo for step two to cook vegetarian stuffed spaghetti squash peppers on a sheet tray blistered after going into the broiler
  • Lower oven to 375. In a skillet melt butter and saute Brussels Sprouts until caramelized and soft over a medium heat.
    brussels sprouts sauteed in pan for vegetarian stuffed spaghetti squash
  • Remove cooked squash from the oven and scoop out flesh with a fork, save skins for serving.
    scoop out flesh with a fork
  • Combine sprouts, squash, and cheese and fill the squash skins. Top with sauce and more grated cheese. Reheat on an oven safe platter at 250 degrees until cheese melts.

Video

Nutrition

Calories: 279kcal | Carbohydrates: 33g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 218mg | Potassium: 726mg | Fiber: 8g | Sugar: 15g | Vitamin A: 3499IU | Vitamin C: 142mg | Calcium: 157mg | Iron: 3mg
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