Stuffed Spaghetti Squash Bowls

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Stuffed Spaghetti Squash Bowls

Easy to prepare Stuffed Spaghetti Squash Bowls are a must-have, it is low in calorie, high in fiber and nutrients. 

Who doesn’t love spaghetti? The Italian noodles that we called spaghetti go perfectly well with anything. Whether it is a marinara sauce or basil pesto, you can’t get enough of these.

But, have you ever tried to take a step away from your comfort zone and try something new? well, for instance, making your spaghetti but not with the traditional ingredients, i.e., flour, eggs, or water. How about we make spaghetti from squash? Now that’s something interesting, isn’t it?

You might have heard of spaghetti squash, but I bet not many of you have tried it home. Now that I have mentioned it, you seriously need to try this recipe at home! If you are a vegetable-lover, this dish will blow your mind and take you to the ninth heaven. Check out my Baked Stuffed Eggplant. Instant Pot Spaghetti Squash is an easy way to prepare your spaghetti squash. 

It is a unique dish that doesn’t just look vibrant and attractive but tastes just the same. It is a perfect dish for weekends. In simple words, this dish is a celebration of every single ingredient!

horizontal video of spaghetti squash boats

What is spaghetti squash?

It is the perfect alternative to traditional Italian spaghetti. In simple words, spaghetti squash is spaghetti made from squash. Where regular Italian spaghetti use flour, eggs, and water all mixed together and knead into a dough which is then turned into thick noodles called spaghetti, we bypass the whole setup here.

You might have used squash. It has a unique and slightly sweet flavor. But have you ever imagined making spaghetti out of it? It is interesting, isn’t it?

You can do wonders with vegetables if you know the right way. And same goes with the squash. If you know the right way, you can get spaghettis out of it! Spaghetti squash is thin, stringy noodle-like pieces of squash.

They have the same taste as a squash, i.e., slightly sweet. As for the texture is concerned, it has a chewy and stringy texture. Don’t worry; you can definitely slurp it!

spaghetti squash baked on a tray

Different ways to prepare spaghetti squash

If you are looking for a way to make stringy noodles from squash, there are several ways to do so. Here are a few to name:

  • You can cut the squash in half and bake it in the oven.
  • You can also bake it in the microwave.
  • Some people like to steam it by placing it in oven water.

No matter what way you use it, you will end up with spaghetti! Although I have tried all these methods, my favorite way to cook spaghetti squash is by baking it in the oven. Read head to find out how?

How to make Stuffed Spaghetti Squash Bowls?

Now making spaghetti squash is pretty easy, but you need technique. Don’t worry, ill tell you everything step by step, and once you follow my lead, you will end up with a perfect portion of Baked Spaghetti Squash. Here is how you can turn a simple squash into spaghetti!

Step 1: firstly, wash the squash and pat it dry. Slice it lengthwise in half, starting from stem all the way to the base.

Step 2: Next, you need to clean the squash from inside by removing the seeds along with the membranes. You can either use your hands or a spoon to remove the seeds. However, make sure you do that gently, or you will damage the flesh.

Step 3: Place the halved squash on the baking tray in such a way that the cut side faces downwards on the baking tray. Place the tray in a preheated oven at 400-degree F for about 50 minutes or until the flesh is tender.

Step 4: Once done, remove the tray from the oven and set it aside so that it is cool enough for you to handle it. It might take 30 minutes for the squash to cool down.

Now, use a fork and start to pull the strands from the flesh of the squash lengthwise. As you do that, you will see the flesh comes up just like spaghetti. Continue to do so until almost all flesh is gone. Make sure the skin of the squash, i.e., bowls stays intact. You will need them for later use.

Filling for spaghetti squash boat is being cooked in a large saucepan

Health benefits of squash

Here are a few health benefits of squash that will make you love the dish even more:

  • Do you know that a single cup of spaghetti squash contains about 42 calories? It is insanely low, making it a perfect choice for people who like to follow a low-calorie diet.
  • It is jam-packed with vitamins and minerals. We are talking about vitamins A, C, E, and K.
  • It is loaded with anti-oxidants. Anti-oxidants are very important for our bodies’ functioning and save us from several diseases like cancer, diabetes, and heart diseases.
  • Spaghetti squash is rich in dietary fiber. Thus, it improves your digestive health and also relieves constipation.
  • Because it is low in calories, it also helps in weight loss and makes you feel fuller.

How to pick up the right squash?

Before you go to the grocery store to buy the perfect spaghetti squash, you need to keep in mind a few things. Firstly, because you are going to make bowls out of it, look for the one that you think will make a good bowl.

Next, it is better to look for smaller squash that is rounded. Longer squash is a big no-no. However, the ones that are slightly oval and resemble a giant softball are the ones that you should pick up without thinking twice. Also, make sure the squash is firm and not very mushy or soft.

What are stuffed spaghetti squash bowls?

Stuffed spaghetti squash bowls have baked spaghetti squash along with other ingredients. The primary purpose of the bowls is just for visual effect. They look kind of tropical and nice. It is eye-catching. You can prepare the dish and fill it up in the bowl instead of the plate. It gives the dish a sassy look.

What’s special about stuffed spaghetti squash bowls?

Well, the unique thing about stuffed spaghetti squash bowls in its presentation. It looks really nice. As the spaghetti, along with other ingredients, sits inside the squash bowls, you get the feeling of sitting on a tropical island and enjoying the flavorful dish. Well, apart from the visual effect and imagination, here is why this dish is special:

  • It has several ingredients that make the dish very tasty. Furthermore, you get several textures that go perfectly well with the stringy baked spaghetti squash.
  • It is gluten-free. So, if you have gluten allergies, you can’t feel sad about not trying spaghetti. The dish gives you an excellent chance to enjoy different flavors.
  • If you are trying to follow a low-carb diet, this dish is definitely a winner for you. It is low in carbs. And you get to enjoy spaghetti! How cool is that!
  • Lastly, you can store it in the refrigerator! The noodles can go in the refrigerator for up to 5 days in an airtight jar. So, no need to start fresh every time you crave spaghetti squash!

What goes in a stuffed spaghetti squash bowl?

Now, since it’s a bowl, you can’t expect it to have spaghetti only, can you? Here is a breakdown of every ingredient that goes into the stuffed spaghetti squash bowl:

  • Bell pepper: Whether it’s color or texture, bell pepper covers it all. I love bell pepper. It is one of my favorite vegetables. That’s why I love using it in almost every dish. For this dish, I have used red bell pepper. It adds color to the dish.
  • Beans: Nothing can go wrong with adding beans to a dish. They not only add healthy benefits to the dish but also add flavor and texture. I have used black beans for this dish, but you can use chickpeas as well.
  • Corn: Corn kernels are simply delicious. I use it not only for the color but for the simple fact. They make the dish more flavorful.
  • Spices: Here is the point where you reveal the secret. We are heading towards Mexican flavors here. I have used cumin powder, Cayenne pepper, and cilantro. All hail to Mexican flavors!
  • Cashew sauce: you need an excellent sauce to give that oomph to your spaghetti. You can use any sauce you like, but my favorite is the delicious, creamy cashew sauce. It binds everything together.

 

lIf you are looking for the perfect substitute for spaghetti, spaghetti squash is ideal for you! It is not just easy to make but is delicious as well. And the best part is, you can pair it with almost any ingredient.

It is very versatile. So, you don’t have to worry about the flavor combinations. It goes perfectly well with everything. So, what are you waiting for? Try this delicious stuffed spaghetti squash bowls recipe this weekend, and enjoy the unique experience! Let me know what you think about this o

Check Out Other Southwestern-Inspired Dishes:

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Categories

Nutrition

(Per portion)
  • Energy: 210 kcal / 878 kJ
  • Fat: 8 g
  • Protein: 9 g
  • Carbs: 29 g

Cooking Time

  • Preparation: 15 min
  • Cooking: 1 h
  • Ready in: 1 h 15 min
  • For:
  • 4 servings

Ingredients

Cashew cheese sauce

Instructions

  1. Preheat oven 400 degrees F. Slice squash in half lengthwise from stem to base. Remove seeds along with membranes and discard using a spoon, being careful not to remove the flesh.
  2. Place halves cut side down on a baking tray and bake for 50 minutes until flesh is tender.
  3. Remove from oven and allow to cool enough to handle, about 30 minutes. Then remove strands by using a fork to pull on the flesh. Set aside and reserve squash bowls.
  4. Heat large skillet with oil or water and saute onion until soft, about 4 minutes. Add garlic, bell pepper, green onions and cook stirring for 2 minutes.
  5. Add black beans, corn, cumin, cilantro, sea salt, cayenne pepper, stir to combine and cook for 1 minute. Add the squash strands stirring until fully combined.
  6. Fill squash bowls with mixture and top with cashew cheese sauce. If using store bought vegan cheese, return to oven to melt for 4 minutes. Garnish with chopped cilantro and dive in!

Cashew cheese sauce

  1. Place ingredients ingredients in a high speed blender and process until smooth. Pour sauce in a medium saucepan and heat on medium-high heat until thickened stirring with a wire whisk.

Notes

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Southwestern Stuffed Spaghetti Squah

Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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40 Comments
  1. ANGELIQUE MUSHIMIYIMANA
    February 23, 2021

    thank you for this updated this is very important for all people

  2. BONIFACE KARAHARI
    February 23, 2021

    Thank you very much for showing the healthy benefits squarch its very very important thank you for teaching how to make stuffed spaghetti squash bows”
    thank you again ways to prepare spaghetti

  3. Stacie Branham
    February 18, 2021

    This recipe was so delicious. Made it just as listed. My cashew cheese was amazing and thickened up beautifully. My family asked me to put this is the food rotation! That’s a huge deal. Thank you !!

    • Michelle Blackwood, RN
      February 18, 2021

      Stacie that is awesome, I’m so happy your family enjoyed it. Thank you for sharing your feedback with us.

  4. GJW
    October 4, 2020

    Very delicious recipe. Great flavors and certainly made squash more interesting. PLEASE NOTE: I needed to more than double the amount of cashews to make the “cheese” Sauce reasonably thick. If you wanted a really runny sauce, you could make it as stated, but if you want something a bit thicker, I’d at least double the amount of cashews.

  5. Blanca
    August 20, 2020

    Awesome, tasty, and EASY recipe! I briefly search the internet until I see your fabulous pic – saving it today. This is always a hit! Thank you so much for all you do! ❤️❤️

  6. Mary Jo
    July 26, 2020

    I’ve made this a few times and it’s becoming one of our favorites. I make extra sauce to use it on other meals, too. Even the meat-eater in the family enjoys it.

    • Michelle Blackwood, RN
      July 26, 2020

      Mary Jo, I’m so happy even enjoys it. I love how you prepare the extra sauce for other meals. Thank you so much for sharing with us.

  7. Meghan MacDonald
    November 27, 2019

    This was my first time making spaghetti squash myself…. umm this recipe is one of the best things I’ve ever eaten ??! What the heck. Such a unique way to enjoy spaghetti squash, I am craving this recipe constantly now. You can eat so much and not feel gross after

    • Michelle Blackwood, RN
      November 27, 2019

      Meghan, that’s wonderful. I’m am very happy you enjoyed it. thank you for sharing your feedback with us.

  8. JD
    November 25, 2019

    I’ve been trying vegan/vegetarian dishes for the past couple of weeks. It’s been a collection of hit or miss meals as far a flavor goes. My main issue is keeping my wife and 2yos happy. This dish was our favorite so far! The cheese sauce might be my new go-to for anything requiring a melted cheese. It is phenomenal! Thanks for the delicious recipe!

    • Michelle Blackwood, RN
      November 25, 2019

      I’m so happy you are on this journey JD, I’m so happy you found my website and I hope you try more of my recipes. Thank you for sharing your feedback.

  9. Tara
    August 19, 2019

    Made this for a vegan friend and some other non vegans and everyone loved it. My vegan friend said this was the best spaghetti squash she had ever had.

    • Michelle Blackwood
      August 19, 2019

      Tara that’s awesome, I’m so tickled to read this. I’m happy both your vegan and non-vegan friends read

  10. Christine
    June 7, 2019

    A most delicious whole food vegan dish. This is my new favorite go-to that even those less plant-based would love!

  11. Karen
    November 10, 2018

    First visit to your site, but I will come back! We are on a very limited diet–no dairy, sugar, meats–for health reasons as well as others. This recipe looks awesome and possibly will fulfill our craving for our favorite foods–Mexican! Is there some way to make your recipes so that they can be printed up? I am trying to put together a recipe book for us so I don’t have to search on the internet every time I want to fix a meal.

    • Michelle Blackwood
      November 10, 2018

      The Print button is a green tab right below the title of the recipe. Once you hit print, scroll to where it says pages and choose the pages where the recipe is located, so if it is page 4 and 5 put 4-5 and then 1 copy and print. This is how the recipe card is built and I cannot make any changes to it because I’m a recipe creator and I have just a little clue when it comes to technical things. I will talk to my web developer more about your concerns. I actually just print the recipe and it printed fine for me. I have to print my recipes on a regular basis for cooking classes.

  12. Wendy S
    November 2, 2018

    Made this last night. Hubby is a meat and potatoes lover so….. He said it was as good as this “kind of stuff” can be. I guess that is praise. Mine didnt look as pretty as the picture above but it was tasty enough. Nothing terribly exciting but I really liked the “cheese” sauce. In fact, tonight I made a corn potato chowder that was very, very bland so I added the cheese sauce from this recipe to it. What a difference!!

    • Michelle Blackwood
      November 2, 2018

      Wendy, thank you for your feedback. I’m so happy that your hubby tried it and you enjoyed the cheese sauce. Now I really need to put my corn and potato chowder recipe up, thank you for the reminder.

  13. Lauren
    October 18, 2018

    Not vegan but I love spaghetti squash, which is how I found this.

    THIS IS THE BEST THING I THINK I’VE EVER EATEN. Seriously, I’m in love. I had doubts about the “cheese” sauce but holy cow it is fantastic. I added diced jalapenos in addition to the cayenne because I like a good kick, and otherwise I followed the directions exactly.

    I cannot communicate how much I loved this. Thank you for introducing me to my favorite dish (pho’s in a distant second place now, ha).

    • Michelle Blackwood
      October 19, 2018

      Lauren thank you for your feedback, I’m so happy you enjoyed it and at home, I add extra heat as well.

      • Lauren
        October 23, 2018

        UPDATE: For the first time in longer than I’m proud of, I didn’t have to throw away any leftovers-I finished all of it (very rare in my household of one). That’s how good this is. If this is what vegan is all about, I’m a believer. Thank you so much for this recipe!!!

        • Michelle Blackwood
          October 24, 2018

          Wow Lauren, thank you for your feedback, I’m so happy you enjoyed it!

  14. Melody
    October 7, 2018

    I made this tonight for dinner, and my husband and I both enjoyed our southwest spaghetti squash with cashew cheese very much! I wanted something different to do with my squash and this was perfect. We enjoyed them as our main course. Very delicious, filling and satisfying! Thanks for sharing !

    • Michelle Blackwood
      October 7, 2018

      Melody, thank you for your feedback. I’m so happy you and your hubby enjoyed my spaghetti squash recipe.

  15. Denise
    March 6, 2018

    I made this recipe three weeks ago since I’ve cut meat, dairy and bread out of my diet for a month and it was easy and simply delicious. I’ve share with others and they too love it. It was so good I’m making it again right now as we speak. Thanks for sharing it.

    • Michelle Blackwood
      March 6, 2018

      Oh my Denise, so happy to hear. Thank you so much for sharing. Enjoy!

    • Lauren
      September 9, 2019

      Still making this, almost a year later… and still loving it (as a non-vegan). Easily my favorite thing to cook and eat. The sweetness of the squash is balanced perfectly by the savoriness of the peppers, onions, and beans. This is my go-to for meatless Mondays (and sometimes Tuesdays, Wednesdays, Thursdays, Fridays…)

  16. Jana Valenzano
    January 20, 2018

    I don’t see the recipe for the cashew sauce at the bottom

    • Michelle Blackwood
      January 20, 2018

      Hello Jana,
      Check the recipe again, I’ve made an update to the recipe layout

  17. Danielle
    January 15, 2018

    This recipe is amazing! It’s not only healthy and delicious, but very satisfying as well! Thank You!

    • Michelle Blackwood
      January 15, 2018

      You are welcome Danielle, I’m happy you loved it. Thank you for your feedback.

  18. Tina
    December 18, 2017

    What a wonderful recipe, my family loved it!

  19. Paul
    November 15, 2017

    Did I just miss it or is this a recipe for cheese sauce without any cheese

    • Michelle Blackwood
      November 15, 2017

      Lol, I get you missed it, this is a vegan website!

    • Dexter and Sarina Echols
      January 2, 2018

      It is the cashew cheese sauce. The recipe was included.

  20. Dunori
    April 19, 2017

    Another beautiful idea! I’ve only ever stuffed acorn squash but the thought just never occurred to me that any winter squash can be stuffed. Thanks!