Stuffed creamy spinach spaghetti squash is going to be your new favorite meatless meal with a savory flavor that will remind you of alfredo, but more nutritious than pasta with fewer calories.
Stuffed spaghetti squash vegetarian
Finding vegetarian meals that aren’t pasta can sometimes be tricky. But this stuffed spaghetti squash is going to make you fall even more in love with vegetables. Spaghetti squash is full of fiber, antioxidants, and other nutrients. It’s also very delicious.
You can add meat to this recipe, but you don’t have to. You will still have a super satisfying meal. I love spaghetti squash a ton of different ways and I know I’m giving my body something super healthy. It takes on flavors so well.
Stuffed creamy spinach spaghetti squash is one of the most flavorful recipes for spaghetti squash I have developed. I love it stuffed with lasagna too, and the broccoli one in this meatless meal post is one of my favorites as well. Another great way to use it is to scrape it out of the shell and top it with a gorgeous spaghetti sauce. You might never want pasta again.
Spaghetti squash is a yellow, very firm winter squash that when cooked, is stringy like strands of angel hair pasta. It has a firm texture when you chew it, but tastes kind of starchy like pasta. I love it far better than pasta.
It is very hard to cut, so before you try, cut the stem end off. It’s very difficult to cut through the stem. Get a large and very sharp knife. And you’ll have to use a lot of muscle.
Spaghetti squash will store on your counter for months, so it makes a great squash to keep on hand. It’s always ready when you want to make the recipe.
Carbs in spaghetti squash
Spaghetti squash is low in carbs and high in fiber and vitamins and minerals. A cup of spaghetti squash has just 31 calories. There aren’t many foods you can eat that are just 31 calories a cup! And there are less than 8 carbs and more fiber in that same little cup than in a cup of pasta, even whole grain. It’s a winner for sure.
It’s another great way to cut the carbs in your diet and a great replacement for the texture and enjoyment of pasta without grains at all. I love finding gluten-free options for dinner because I know there is far too much gluten in our diets.
Air fryer spaghetti squash
Cooking spaghetti squash in the air fryer couldn’t be simpler. You just cut it in half, brush it with oil and sprinkle it with seasonings. Cook it for 20 -25 minutes and you have perfectly cooked spaghetti squash.
The air fryer is such a great tool for easier cooking. It cooks everything faster for sure, but I have noticed a better texture on everything I make in my air fryer oven. I have the Ninja Foodi Air Fryer Oven and it will bake as well as air fry. My cookies and everything else turn out better in it than in my regular oven. I can’t say enough about the air fryer as a kitchen tool.
Check out all these great recipes for vegetables in the air fryer too.
Alfredo spaghetti squash
This stuffed creamy spinach spaghetti squash is similar in flavors to alfredo. It has cream and parmesan cheese for that rich mouthfeel. You are going to love this flavor profile. The garlic and onion make it so good.
You can make it with any greens. If you don’t like spinach or have any, you can substitute it with swiss chard or kale. You can even use other greens if you cook them down first.
Creamy, rich stuffed spaghetti squash.
- 1 spaghetti squash
- 1/2 c grated parmesan cheese
- 2 T olive oil
- 1 onion, chopped
- 1 clove crushed garlic
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/2 lb raw spinach, chopped
- 1/2 c cream
Cut spaghetti squash in half and scrape out seeds.
Place cut side down on a baking sheet and bake at 400 for 40 minutes or until a fork can poke it easily.
While your squash is baking, make the filling.
Place oil and onion in skillet and cook on low until translucent.
Add garlic, red pepper, salt, and spinach.
Cook until spinach wilts.
Add cream and stir in parmesan cheese.
Scrape the strings of squash out of the shell with a fork and place in skillet.
Mix all ingredients together and place them back in the squash shell.
Top with more cheese.
Bake in a 350 oven until cheese is melted, bubbly and slightly browned.