Stuffed Spaghetti Squash Rings
Servings:2 servings
This Stuffed Spaghetti Squash is a versatile and nutritious vegan/vegetarian dinner recipe to enjoy anytime, featuring layers of marinara sauce, lentils, spinach, and melted vegan mozzarella. Or get creative and customize the filling with a different sauces, plant-based proteins, veggies and cheeses!
Ingredients
- 1 medium/large spaghetti squash - about 3.5 lbs.
- 1 Tablespoon olive oil
- 1 cup marinara sauce
- ½ cup cooked lentils - or approx. 1 cup cooked beans
- 1 cup baby spinach, chopped - or mixed greens like arugula, baby kale
- ¼ cup finely chopped fresh parsley
- ⅔ cup shredded vegan mozzarella - see Notes for subs
- salt and pepper
Instructions
- Preheat oven to 400°F (205°C), and line a baking sheet with parchment paper. Place a kitchen towel on top of your cutting board to help hold the spaghetti squash in place.
- Using a large, very sharp knife, trim off one of the squash. Then make a few small slits on top to measure off 3 or 4 equal-sized rounds (about 2 inches wide). Slice the squash, discard the ends, and remove the seeds from the rings. Rub all sides of each squash ring with oil, and place on the baking sheet. If either of the end rings aren't hollow, place face down so moisture drains away, instead of pooling inside. Bake for 40-45 minutes or until the flesh is easily pierced with a fork.
- Remove from oven. Use a fork to shred the spaghetti squash strings. Season with salt and pepper, and pile them up in the center of the rounds to serve as a base for the filling. Add a few spoonfuls of marinara sauce to each round, followed by half of the lentils or beans, chopped greens and parsley, and a small amount of cheese (reserve half of the cheese to melt separately and add later). Note that the exact amount of each ingredient used is flexible and depends on the size of the squash – just measure with your heart! Repeat the layers, adding more marinara, lentils/beans, and greens until each round is well filled. Bake for 10-15 minutes or until the filling is hot.
- Meanwhile, place the remaining shredded cheese in a small bowl and add about 2 teaspoon water. Microwave in 10-15 second increments, stirring in between, until gooey and fully melted.
- Spoon melted cheese on top of each round. Garnish with additional parsley, if desired, and serve hot.
Notes
Lentils/Beans: I used these lightly salted black lentils that I previously cooked in the Instant Pot in water (and omitted the onion). I love their dramatic appearance here, but green or brown lentils or pretty much any type of bean you enjoy is also good.
Instead of lentils or beans, try stuffing your squash with vegan ground beef, crumbled seitan chorizo, or pepperoni.
Vegan Cheese Options: For an oil-free option, use an oil-free cheese like my vegan mozzarella, skip rubbing the oil on the spaghetti squash rings, and be sure to use a marinara sauce that doesn't contain oil.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave until hot. Freezing is not recommended.
Nutrition
Calories: 335kcal | Carbohydrates: 53g | Protein: 12g | Fat: 9g | Cholesterol: 0mg
