You know when you find a recipe that is so good already- and you customize it to make it perfect for you and your family? The best. This recipe for Vegetarian Spaghetti Squash baked pasta is just that. And it is a super easy recipe to make and enjoy all winter long.
Vegetarian Spaghetti Squash Baked ‘Pasta’
I am always perusing recipes for something new for dinner- and this one caught my eye. Spaghetti squash is one of our favorites for low carb pasta already- but usually we take those ‘noodles’ and scoop them out before topping with sauce. This recipe from Half Baked Harvest calls for leaving them in the ‘boat’ and adding your toppings right to each half. So simple- and SO Delicious!
My husband customized the recipe to fit our vegetarian diet. He used a traditional red sauce with ricotta cheese with about a 1/4 cup of small grated cheese that melts perfectly. Usually we plan for 1/2 a spaghetti squash for each person if serving as main course but usually end up having enough for leftovers. Of course, all the amounts depend on the size of squash you are serving as well- add or take away accordingly as needed.
Vegetarian Baked Spaghetti Squash ‘Pasta’
Ingredients
- 1/4- 1/2 spaghetti squash for each person
- 1 jar traditional red vegetarian pasta sauce (if not making own recipe)
- 1 tub Ricotta Cheese (use vegan if preferred)
- 3 oz Parmesan cheese- grated (use vegan if preferred)
- 1/2 cup mozzarella (vegan if desired)
- 1 cup fresh spinach
- 3-4 cloves fresh garlic- minced- or more to taste
- 1 medium onion- chopped
- 6-8 oz mushrooms- sliced
- 1 cup vegetarian crumbles if desired
- 2 tsp Olive oil
- Italian Seasoning to taste
- Salt and pepper to taste
Instructions
- Preheat oven to 400. Cut each spaghetti squash in half and scoop out seeds. Place on a tray upside down with a little water added to the tray and bake in oven for about 30 minutes or until you can stick a fork into it.
- While the squash is baking- saute garlic, onion, mushrooms and seasonings in olive oil. Add faux crumbles & cook if desired, add ricotta and spinach and mix everything in with the spaghetti sauce and cook until heated through.
- Remove squash from oven when fully cooked. Fill spaghetti squash 'boats' with a generous filling of sauce/veggie/crumble mix and then top with grated parmesan cheese, mozzarella and seasonings.
- Place back into the oven and bake until the cheese melts. Enjoy!
Add in your sides
We love to serve this with broccolini, Brussel sprouts or salad and warm crusty fresh bread. So simple and easy to make and perfect for warm you up goodness all winter long.
Don’t miss what my friends are sharing today too.
What are vegaN crumbles? What is the Non-vegan substitute? Tyanks
Hi Linda!
There are several different vegetarian and vegan crumble options. You can use a ready made pea -protein crumble- some brands are vegan and some are vegetarian but all are plant based. If you don’t want it to be vegetarian- you can substitute ground beef or turkey or whatever you usually use.
I recently made this recipe and it was delish. could you update it to reflect where to add the spinach and ricotta? Thank you.