20 Delicious Stuffed Spaghetti Squash Recipes for Healthy Meals

Looking for a cozy, nutritious twist on weeknight dinners? Spaghetti squash is your new best friend! Naturally low-carb and packed with flavor, this versatile veggie becomes the perfect vessel for all kinds of delicious fillings—from cheesy comfort food to light, veggie-packed meals. Whether you’re meal-prepping or craving something seasonal, these 20 stuffed spaghetti squash recipes will keep your dinners exciting and healthy. Let’s dig in!

Mediterranean Stuffed Spaghetti Squash with Feta and Olives

This vibrant dish turns humble spaghetti squash into a flavor-packed meal, with briny olives, creamy feta, and sun-dried tomatoes for a taste of the Mediterranean.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped Kalamata olives
• 1/4 cup chopped sun-dried tomatoes (oil-packed)
• 2 tbsp chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F. Brush cut sides of spaghetti squash with 1 tbsp olive oil and sprinkle with 1/4 tsp salt and black pepper. Place cut-side down on a baking sheet and roast for 30–35 minutes until tender.
2. Let squash cool slightly, then use a fork to scrape strands into a bowl, leaving shells intact. Toss strands with remaining 1 tbsp olive oil, 1/4 tsp salt, feta, olives, sun-dried tomatoes, parsley, oregano, garlic powder, and red pepper flakes (if using).
3. Spoon mixture back into squash shells and return to oven for 10 minutes until heated through and cheese softens.

The contrast of the sweet squash with salty feta and tangy olives makes every bite exciting—plus, the hollowed-out shells make for a stunning presentation!

Tip: For extra richness, drizzle with a little tahini or sprinkle with toasted pine nuts before serving.

Vegetarian Stuffed Spaghetti Squash with Black Beans and Corn

This hearty Vegetarian Stuffed Spaghetti Squash is packed with smoky black beans, sweet corn, and melty cheese—a satisfying meal that’s as fun to scoop as it is to eat!

• 1 medium spaghetti squash (about 3 lbs)
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1/2 cup diced red onion
• 1 cup canned black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 cup shredded Monterey Jack cheese
• 2 tbsp chopped fresh cilantro
• Lime wedges, for serving

1. Preheat oven to 400°F. Halve spaghetti squash lengthwise and scoop out seeds. Drizzle cut sides with olive oil and sprinkle with 1/4 tsp salt and 1/4 tsp black pepper. Place cut-side down on a baking sheet and roast for 30 minutes until tender.
2. While squash cooks, sauté red onion in a skillet over medium heat for 3 minutes until softened. Add black beans, corn, cumin, smoked paprika, remaining 1/4 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes, stirring occasionally.
3. Flip roasted squash cut-side up and use a fork to scrape strands into “spaghetti.” Gently mix in the bean-corn filling, then top with Monterey Jack cheese. Broil for 2–3 minutes until cheese melts.
4. Garnish with cilantro and serve with lime wedges for a bright finish.

The contrast of creamy cheese, smoky spices, and fresh lime makes every bite pop—plus, the squash “bowls” mean fewer dishes to wash!

Tip: For extra crunch, sprinkle crushed tortilla chips over the filling before broiling.

Cheesy Stuffed Spaghetti Squash with Spinach and Artichokes

This cozy, veggie-packed dish turns spaghetti squash into a creamy, cheesy masterpiece—perfect for a comforting weeknight dinner.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeds removed
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1 cup chopped fresh spinach
• 1/2 cup chopped marinated artichoke hearts, drained
• 4 oz cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F. Brush the cut sides of the spaghetti squash 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. Meanwhile, in a skillet over medium heat, sauté garlic for 30 seconds until fragrant. Add spinach and artichokes, cooking for 2–3 minutes until spinach wilts. Remove from heat.
3. Flip squash halves cut-side up. Use a fork to scrape the flesh into strands, leaving them in the shells. Stir in cream cheese, spinach-artichoke mixture, remaining 1/4 tsp salt, mozzarella, Parmesan, and red pepper flakes (if using). Mix until creamy.
4. Return to the oven for 10 minutes until cheese is bubbly and lightly golden. Serve warm.

The cream cheese melts into the squash strands, creating a luscious texture that’s far from ordinary—think spinach-artichoke dip meets cozy pasta night.

Tip: For extra crunch, sprinkle toasted breadcrumbs over the top before the final bake!

Spicy Stuffed Spaghetti Squash with Ground Turkey and Salsa

This hearty, flavor-packed dish turns spaghetti squash into a low-carb vessel for zesty ground turkey and melty cheese—perfect for a satisfying weeknight meal.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1 lb ground turkey
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 cup chunky salsa (mild or medium)
• 1/2 cup shredded Monterey Jack cheese
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 400°F. Brush squash halves with olive oil and sprinkle with 1/4 tsp salt. Place cut-side down on a baking sheet and roast for 30 minutes until tender.
2. Meanwhile, brown ground turkey in a skillet over medium heat, breaking it apart with a spoon, 5–6 minutes. Add onion, garlic, cumin, smoked paprika, remaining 1/4 tsp salt, and black pepper. Cook 3–4 minutes until onions soften.
3. Stir in salsa and simmer 2 minutes. Remove from heat.
4. Flip roasted squash halves and shred the flesh with a fork into “noodles,” leaving a 1/2-inch border. Divide turkey mixture between halves, top with cheese, and bake 5 more minutes until cheese melts.
5. Garnish with cilantro if using. Serve hot, scooping straight from the shell!

The salsa keeps the turkey juicy while the squash adds a subtly sweet contrast—no bland bites here!

Tip: For extra crunch, broil the stuffed squash for 1–2 minutes after baking.

Pesto Stuffed Spaghetti Squash with Cherry Tomatoes and Mozzarella

This vibrant, veggie-packed dish turns spaghetti squash into a cheesy, pesto-filled masterpiece—perfect for a light yet satisfying meal.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup basil pesto (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella pearls (or diced mozzarella)
• 2 tbsp grated Parmesan cheese
• 1 tbsp chopped fresh basil (for garnish)

Instructions:

1. Preheat oven to 400°F. Brush the cut sides of the spaghetti squash with 1 tbsp olive oil, then sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side down on a baking sheet and roast for 30–35 minutes until tender.
2. Flip squash over and use a fork to scrape the flesh into strands. Drizzle with remaining 1 tbsp olive oil and gently toss. Spread 1/4 cup pesto into each half, then top with cherry tomatoes and mozzarella.
3. Return to the oven for 8–10 minutes until the cheese melts. Sprinkle with Parmesan and fresh basil before serving.

The pesto infuses every strand of squash with herby richness, while the burst of sweet tomatoes and gooey mozzarella makes each bite irresistible.

Tip: For extra crunch, broil for 1–2 minutes at the end—just watch closely to avoid burning!

Thai-Inspired Stuffed Spaghetti Squash with Peanut Sauce

This vibrant dish turns humble spaghetti squash into a flavor-packed meal with creamy peanut sauce and crunchy veggies—perfect for a cozy weeknight with a twist.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 cup shredded carrots
• 1 cup thinly sliced red bell pepper
• 1/4 cup chopped cilantro
• 1/4 cup chopped roasted peanuts
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp honey
• 1 tsp minced garlic
• 1/4 tsp red pepper flakes
• 2 tbsp warm water

Instructions:

1. Preheat oven to 400°F. Brush squash halves with olive oil and sprinkle with 1/4 tsp salt and black pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes until tender. Let cool slightly, then scrape flesh into strands with a fork.
2. In a bowl, whisk peanut butter, soy sauce, lime juice, honey, garlic, red pepper flakes, and warm water until smooth.
3. Toss spaghetti squash strands with shredded carrots, bell pepper, cilantro, and remaining 1/4 tsp salt. Divide between squash shells, drizzle with peanut sauce, and sprinkle with chopped peanuts.

The contrast of cool, crisp veggies against the warm squash and rich peanut sauce makes every bite exciting—plus, the edible “bowl” means less cleanup!

Tip: For extra protein, add shredded rotisserie chicken or baked tofu in step 3.

Stuffed Spaghetti Squash with Italian Sausage and Marinara

This hearty dish turns spaghetti squash into a vessel for savory Italian sausage and tangy marinara—perfect for a cozy weeknight dinner that feels special.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 lb Italian sausage (casings removed)
• 1/2 cup marinara sauce
• 1/4 cup shredded mozzarella cheese
• 1 tbsp grated Parmesan cheese
• 1/4 tsp dried oregano
• Fresh basil, for garnish (optional)

Instructions:

1. Preheat oven to 400°F. Brush the cut sides of the spaghetti squash with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side down on a baking sheet and roast for 30 minutes until tender.
2. While squash cooks, brown the Italian sausage in a skillet over medium heat, breaking it into crumbles, about 6–8 minutes. Drain excess fat.
3. Flip squash halves cut-side up. Use a fork to scrape the flesh into strands, leaving a 1/2-inch border to hold the filling. Stir 1/2 cup marinara sauce into the sausage, then divide the mixture between the squash halves.
4. Sprinkle each half with 1/4 cup mozzarella, 1 tbsp Parmesan, and 1/4 tsp oregano. Return to the oven for 10 minutes until cheese melts.
5. Garnish with fresh basil if desired. Serve hot, scooping straight from the squash shell for a fun presentation.

The contrast of sweet squash, spicy sausage, and gooey cheese makes every bite irresistible—plus, cleanup’s a breeze!

Tip: For extra flavor, toast the squash seeds with a pinch of salt and sprinkle them on top.

Quinoa and Kale Stuffed Spaghetti Squash

This hearty, veggie-packed dish turns spaghetti squash into a flavorful vessel for a protein-rich quinoa and kale filling—perfect for a satisfying yet light meal.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeds removed
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1/2 cup uncooked quinoa, rinsed
• 1 cup vegetable broth
• 2 cups chopped kale, stems removed
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F. Brush the cut sides of the spaghetti squash with 1 tbsp olive oil and sprinkle with 1/4 tsp salt and black pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes until tender.
2. Meanwhile, combine quinoa and vegetable broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.
3. Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add kale and sauté for 3–4 minutes until wilted. Stir in garlic and cook for 30 seconds until fragrant.
4. Fluff quinoa with a fork, then mix in kale, Parmesan, remaining 1/4 tsp salt, and red pepper flakes (if using).
5. Use a fork to scrape the roasted squash into strands, leaving a 1/2-inch border to keep the shell intact. Divide quinoa mixture between the squash halves and return to the oven for 5 minutes to warm through.

The contrast of tender squash, nutty quinoa, and crispy kale makes every bite interesting—plus, it’s a complete meal in one tidy package!

Tip: For extra crunch, sprinkle toasted pine nuts or breadcrumbs on top before the final bake.

Buffalo Chicken Stuffed Spaghetti Squash

This twist on spaghetti squash swaps marinara for tangy buffalo sauce, packing all the game-day flavor into a lighter, veggie-packed meal.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 2 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 2 cups shredded cooked chicken
• 1/3 cup buffalo sauce
• 1/2 cup crumbled blue cheese
• 1/4 cup chopped scallions
• 1/4 cup ranch dressing (for drizzling)

Instructions:

1. Preheat oven to 400°F. Brush squash halves with 1 tbsp olive oil and sprinkle with garlic powder, smoked paprika, and salt. Place cut-side down on a baking sheet and roast for 30 minutes until tender.
2. Meanwhile, toss chicken with buffalo sauce and remaining 1 tbsp olive oil in a bowl. Once squash is cooked, flip halves over and use a fork to scrape the flesh into “noodles,” leaving a 1/2-inch border.
3. Divide buffalo chicken mixture between squash halves, packing it down slightly. Top with blue cheese and return to the oven for 10 minutes until cheese softens.
4. Garnish with scallions and drizzle with ranch dressing. The contrast of creamy cheese, spicy chicken, and cool ranch makes every bite addictive.

Tip: For extra crispy edges, broil for the last 2 minutes—just watch closely so the cheese doesn’t burn!

Stuffed Spaghetti Squash with Mushrooms and Gruyere Cheese

This cozy, veggie-packed dish turns humble spaghetti squash into a rich, cheesy masterpiece—perfect for a satisfying meatless meal.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 cup shredded Gruyere cheese
• 2 tbsp grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F. Brush squash halves with 1 tbsp 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. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium heat. Add mushrooms and cook 6–8 minutes until browned. Stir in garlic, thyme, and remaining 1/4 tsp salt; cook 1 minute until fragrant.
3. Flip squash halves cut-side up. Use a fork to scrape strands, then mix in mushrooms. Top with Gruyere and Parmesan. Broil 2–3 minutes until cheese is bubbly and golden.

The nutty Gruyere melts into every nook of the squash strands, while the mushrooms add a savory depth that feels downright indulgent.

Tip: For extra crispiness, broil an extra minute—just keep an eye on it!

Greek Stuffed Spaghetti Squash with Tzatziki and Cucumber

This Mediterranean-inspired dish turns spaghetti squash into a vibrant, veggie-packed meal with creamy tzatziki for a refreshing finish.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped Kalamata olives
• 1/4 cup diced red onion
• 1 tsp dried oregano
• 1/2 cup tzatziki sauce
• 1/2 cup diced cucumber
• 1 tbsp chopped fresh dill

Instructions:

1. Preheat oven to 400°F. Brush squash halves with 1 tbsp 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. Flip squash and use a fork to scrape strands into “spaghetti.” Drizzle with remaining 1 tbsp olive oil, 1/4 tsp salt, oregano, feta, olives, and red onion. Toss gently in the shells.
3. Return to oven for 10 minutes until cheese softens. Top with tzatziki, cucumber, and dill before serving.

The contrast of warm, savory squash with cool, tangy tzatziki makes every bite exciting—plus, the edible bowl means less cleanup!

Tip: For extra flavor, toast the squash seeds with a pinch of salt and oregano for a crunchy garnish.

Stuffed Spaghetti Squash with Shrimp and Garlic Butter

This dish turns humble spaghetti squash into a showstopper, with plump shrimp and a rich garlic butter sauce that soaks into every strand.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F. Place squash halves cut-side down on a baking sheet and roast for 30–35 minutes until tender. Let cool slightly, then use a fork to scrape the flesh into strands.
2. In a large skillet, melt butter over medium heat. Add garlic and red pepper flakes; sauté for 1 minute until fragrant. Add shrimp, salt, and black pepper; cook for 2–3 minutes per side until pink.
3. Toss shrimp and garlic butter with the spaghetti squash strands. Divide between the squash shells, sprinkle with Parmesan, and broil for 2–3 minutes until golden.
4. Garnish with parsley and serve warm.

The magic here? The squash strands soak up all that garlicky butter, while the shrimp stay juicy—no sad, dry stuffing in sight!

Tip: For extra flavor, toast the squash seeds with a pinch of salt and sprinkle them on top.

Curry-Spiced Stuffed Spaghetti Squash with Chickpeas

This hearty, veggie-packed dish turns spaghetti squash into a flavorful vessel for spiced chickpeas—perfect for a cozy weeknight dinner with a kick.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 2 tbsp olive oil, divided
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1/4 cup plain Greek yogurt (optional, for serving)

Instructions:

1. Preheat oven to 400°F. Brush the cut sides of the spaghetti squash with 1 tbsp olive oil and place cut-side down on a baking sheet. Roast for 30–35 minutes until tender when pierced with a fork.
2. Meanwhile, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic, curry powder, cumin, salt, and black pepper; cook for 1 minute until fragrant.
3. Add the chickpeas to the skillet and cook for 5 minutes, stirring occasionally, until lightly crisped. Remove from heat and stir in the cilantro.
4. Use a fork to scrape the roasted squash into strands. Divide the chickpea mixture between the squash halves, stuffing generously. Serve with a dollop of Greek yogurt if desired.

The curry-infused chickpeas contrast beautifully with the squash’s mild sweetness, while the yogurt adds a cool, creamy finish.

Tip: For extra crunch, sprinkle with toasted pepitas before serving.

Stuffed Spaghetti Squash with Roasted Vegetables and Goat Cheese

This cozy, veggie-packed spaghetti squash is a showstopper—creamy goat cheese melts into roasted vegetables, making every bite rich and satisfying.

Ingredients

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeds removed
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1 small red bell pepper, diced
• 1 small zucchini, diced
• 1/2 red onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp dried Italian seasoning
• 2 oz goat cheese, crumbled
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 400°F. Brush squash halves with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side down on a baking sheet and roast for 30 minutes until tender.
2. Toss bell pepper, zucchini, red onion, and garlic with remaining 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and Italian seasoning. Spread on another baking sheet and roast alongside squash for 20 minutes, stirring once.
3. Flip squash halves cut-side up. Use a fork to scrape strands into “spaghetti.” Top with roasted vegetables, goat cheese, and parsley. Return to oven for 5 minutes to melt cheese.

The contrast of sweet roasted veggies against tangy goat cheese turns humble squash into a crave-worthy meal—no pasta required!

Tip: For extra crunch, sprinkle toasted pine nuts over the top before serving.

Mexican Stuffed Spaghetti Squash with Avocado and Lime

This vibrant, veggie-packed dish turns spaghetti squash into a zesty, satisfying meal with creamy avocado and a bright lime finish.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 2 tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 cup black beans, rinsed and drained
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 avocado, diced
• 1 tbsp lime juice
• 1/4 cup crumbled queso fresco or feta

Instructions:

1. Preheat oven to 400°F. Brush squash halves with 1 tbsp olive oil and sprinkle with cumin, chili powder, and salt. Place cut-side down on a baking sheet and roast for 30–35 minutes until tender.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium. Add black beans, corn, and red onion; cook for 5 minutes until warmed through.
3. Use a fork to scrape squash into strands. Mix in the bean-corn filling, cilantro, avocado, and lime juice. Top with queso fresco.

The contrast of cool avocado and tangy lime against the warm, spiced squash makes every bite refreshing yet hearty.

Tip: For extra crunch, sprinkle with toasted pepitas before serving.

Stuffed Spaghetti Squash with Ground Beef and Cheddar

This hearty, cheesy stuffed spaghetti squash is a crowd-pleaser—packed with savory beef, melty cheddar, and just the right amount of spice.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/2 lb ground beef
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 400°F. Brush the cut sides of the spaghetti squash with olive oil and sprinkle with 1/4 tsp salt. Place cut-side down on a baking sheet and roast for 30 minutes until tender.
2. While squash roasts, brown the ground beef in a skillet over medium heat, breaking it into crumbles. Add onion, garlic, chili powder, cumin, remaining 1/4 tsp salt, and black pepper. Cook for 5 minutes until onions soften.
3. Use a fork to scrape the squash into strands, leaving a 1/2-inch border to keep the shell intact. Mix the strands into the beef mixture, then divide the filling between the squash shells. Top with cheddar.
4. Return to the oven for 10 minutes until cheese melts. Garnish with cilantro if desired.

The squash strands soak up all the spiced beef flavors while staying slightly crisp—no soggy leftovers here!

Tip: For extra kick, stir a diced jalapeño into the beef mixture.

Stuffed Spaghetti Squash with Lentils and Tahini Dressing

This hearty, plant-based dish turns spaghetti squash into a flavorful vessel for protein-packed lentils and creamy tahini drizzle—perfect for a satisfying weeknight dinner.

Ingredients

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup cooked brown lentils (or 1/2 cup dry, simmered until tender)
• 1 tsp ground cumin
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 tbsp water
• 1/4 cup chopped parsley, for garnish

Instructions

1. Preheat oven to 400°F. Brush squash halves with 1 tbsp olive oil and sprinkle with 1/4 tsp salt and black pepper. Place cut-side down on a baking sheet and roast for 30–35 minutes until tender. Let cool slightly, then use a fork to scrape flesh into strands.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium. Sauté onion for 5 minutes until soft, then add garlic and cumin; cook 1 minute until fragrant. Stir in lentils and remaining 1/4 tsp salt.
3. Whisk tahini, lemon juice, and water in a small bowl until smooth.
4. Divide lentil mixture between squash halves, drizzle with tahini dressing, and garnish with parsley.

The contrast of nutty tahini against the squash’s natural sweetness makes this feel indulgent, yet it’s packed with wholesome ingredients. Tip: For extra crunch, top with toasted pepitas or chopped almonds.

Caprese Stuffed Spaghetti Squash with Balsamic Glaze

This twist on classic Caprese transforms spaghetti squash into a hearty, veggie-packed vessel for gooey mozzarella, juicy tomatoes, and fresh basil—all drizzled with a sweet-tangy balsamic reduction.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 2 tbsp olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella pearls (or diced mozzarella)
• 1/4 cup fresh basil leaves, thinly sliced
• 1/4 cup balsamic vinegar
• 1 tsp honey

Instructions:

1. Roast the squash: Preheat oven to 400°F. Brush squash halves with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes until tender. Let cool slightly, then use a fork to scrape strands into “spaghetti.”
2. Make the glaze: While squash roasts, combine balsamic vinegar and honey in a small saucepan. Simmer over medium-low heat for 5–7 minutes until thickened to a syrup. Remove from heat.
3. Assemble: Gently mix squash strands with tomatoes, mozzarella, basil, remaining 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Divide mixture back into squash shells (or serve directly from the bowl for easier eating). Drizzle with balsamic glaze.

The contrast of warm, creamy cheese against the bright basil and rich glaze makes this feel indulgent yet light—perfect for impressing guests without fuss.

Tip: For extra flavor, toast the squash seeds with a pinch of salt and sprinkle them on top for crunch!

Stuffed Spaghetti Squash with Crab and Cream Cheese

This elegant yet easy stuffed squash is packed with sweet crab and creamy richness—perfect for impressing guests without the fuss.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 8 oz lump crabmeat, drained and picked over
• 4 oz cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh chives
• 1 tsp lemon zest
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika

Instructions:

1. Preheat oven to 400°F. Brush squash halves with 1 tbsp 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. Meanwhile, mix crabmeat, cream cheese, Parmesan, chives, lemon zest, garlic powder, smoked paprika, and remaining 1/4 tsp salt in a bowl until combined.
3. Flip squash halves and use a fork to scrape strands into “spaghetti.” Drizzle with remaining 1 tbsp olive oil, then divide crab mixture between halves, pressing gently into the strands.
4. Return to oven for 10–12 minutes until filling is lightly golden and bubbly. Serve warm.

The contrast of fluffy squash, briny crab, and tangy cream cheese makes every bite luxurious—yet it’s surprisingly light. Tip: For extra flair, broil for 1–2 minutes at the end for a deeper golden top.

Stuffed Spaghetti Squash with Sweet Potatoes and Pecans

This hearty, veggie-packed dish turns spaghetti squash into a cozy edible bowl, filled with caramelized sweet potatoes and crunchy pecans for the perfect balance of textures.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 2 tbsp olive oil, divided
• 1 large sweet potato, peeled and diced into ½-inch cubes
• ½ cup chopped pecans
• 2 tbsp pure maple syrup
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 400°F. Brush the cut sides of the spaghetti squash with 1 tbsp olive oil and place cut-side down on a baking sheet. Roast for 30 minutes until tender.
2. Meanwhile, toss sweet potatoes with remaining 1 tbsp olive oil, maple syrup, smoked paprika, garlic powder, salt, and black pepper. Spread on a separate baking sheet and roast for 20 minutes, stirring halfway, until soft and slightly caramelized.
3. Add pecans to the sweet potatoes during the last 5 minutes of roasting to toast lightly.
4. Once squash is cooked, use a fork to scrape the flesh into strands. Gently mix in the roasted sweet potato-pecan mixture, reserving a few pecans for topping.
5. Spoon the filling back into the squash shells, garnish with parsley and reserved pecans, and serve warm.

The maple syrup glazes the sweet potatoes just enough to complement the squash’s natural sweetness, while the pecans add a buttery crunch in every bite.

Tip: For extra richness, crumble goat cheese or feta over the top before serving.

Conclusion

With 20 mouthwatering stuffed spaghetti squash recipes, there’s something here for every taste and occasion! Whether you’re craving comfort food or a light, veggie-packed meal, these dishes deliver both flavor and nutrition. We’d love to hear which recipes you try—drop a comment with your favorites, and don’t forget to share this roundup on Pinterest for fellow foodies. Happy cooking!