An easy recipe for baked spaghetti squash filled with Italian flavors!

This easy baked spaghetti squash is so delicious and easy to make vegetarian or vegan! 
In the midst of all the Halloween festivities of the last week it felt good to have a comforting homemade meal. So I’m sharing my favorite simple fall dinner from the week. If you’re not familiar with Spaghetti Squash, now is the time to get familiar. It’s delicious tossed with butter and fresh herbs, or used in place of pasta. Spaghetti squash is a great gluten-free and lower carb option. And how fun is it that this hard squash turns to spaghetti-like “noodles” after it’s cooked!
You can make this dish as simple or completely-homemade as you like. Make your own favorite spaghetti sauce and meatballs, or use store bought. 

Look at those “noodles”! Right, so spaghetti squash noodles really don’t taste much like noodles at all. They have that fun spaghetti shape, but not the same bite at all. The great thing about spaghetti squash though, is that it is practically tasteless. So it can take on any flavor you want to add, from the marinara sauce here, to pesto, to Pad Thai.

This vegetarian spaghetti squash is stuffed with vegan meatballs, marinara, and topped with cheese.
This baked and stuffed spaghetti squash is easy to make, so comforting, and packs more veggies than a traditional spaghetti dinner. Eating out of a spaghetti squash boat is a fun way to mix up pasta night. 

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Yield: Serves 4Author: yummy mummy kitchenPrint Recipe

Vegetarian Stuffed Spaghetti Squash

This Italian stuffed spaghetti squash is a fun way to mix up pasta night!
prep time: 10 MINScook time: 50 MINStotal time: 60 mins


  • 1 large Spaghetti Squash
  • 1 batch prepared veggie meatballs
  • 1 jar Marinara or spaghetti sauce
  • 1/2 cup Mozzarella cheese (I like Miyoko’s Mozz)
  • 1/2 cup Parmesan cheese (I like Follow Your Heart brand)
  • 1 cup fresh basil, torn or sliced


  1. Preheat oven to 375 degrees F. Cut squash in half lengthwise. Scoop out seeds. Brush or drizzle with olive oil. Place on a baking sheet, cut side down and bake for 30-40 minutes. Cool slightly on baking sheet. Turn oven up to 400.
  2. Using a fork, scrape squash “spaghetti” up from the rind and fluff into strands. Place meatballs over squash. Pour sauce over. Sprinkle cheeses over sauce. Bake stuffed squash halves on cookie sheet until cheese is melted and bubbling. Top with fresh basil and serve right out of the squash!
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