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This is a somewhat fancy dish compared to a lot of other VegHead recipes. That is to say there are a few steps needed to get the delicious end result. The fall is the time when squash is aplenty so take advantage of local produce while it’s here. This is a classic tasting Italian inspired meal that is perfect comfort food for a cool Sunday dinner. There are multiple layers of flavour happening with homemade ricotta and marinara sauce. This is a nice light meal to so you won’t feel stuffed at the end. paired with a Caesar salad, this Stuffed Spaghetti Squash is a winner for sure.

Stuffed Spaghetti Squash
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Stuffed Spaghetti Squash

Course: MainCuisine: Vegan, Gluten FreeDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

15

minutes
Total time

1

hour 

45

minutes

Ingredients

  • 2 medium spaghetti squash

  • 1 Red bell pepper, diced

  • 6 mushrooms, sliced

  • 1/2 cup of green or brown lentils

  • 4 cups of baby spinach

  • 2 cups of marinara sauce

  • 1 1/2 cups of plant based ricotta

  • 1/2 tsp of dried oregano

  • 1/2 tsp of dried basil

  • Salt and pepper to taste

Directions

  • Preheat your oven to 350°.
  • Cut the squash in half and scoop out the seeds.
  • Fill a large baking dish or two if needed with 2 cups of water each.
  • Place the squash, skin side down (or flesh side up) and bake for 60 minutes.
  • Place the lentils in a pot of hot water and bring to a boil. Simmer for 7 minutes, drain the lentils and set aside.
  • While the squash is baking, add the pepper and mushrooms to a frying pan and cook over medium heat until the water has evaporated from mushrooms and then remove from heat.
  • When the squash is cooked, remove from the oven and scoop out the flesh into the mushroom and pepper pan. Be careful not to break the skins as we want them to remain bowl like.
  • Increase the oven temperature to 425°.
  • Mix in the spinach and ricotta, lentils, oregano, basil, salt and pepper to the squash and mushroom mixture. The heat should wilt the spinach and the ricotta will become creamy.
  • Scoop the squash mixture back into the squash skin bowls, an even amount in each.
  • Put the squash bowls back into the water filled baking dishes. Top each squash bowl with marinara sauce.
  • Bake for a further 10 minutes.
  • Remove from the oven and serve hot.

Notes

  • The ricotta and marinara are extra steps here so plan ahead. Either that or buy both at your local hippie store.
Stuffed Spaghetti Squash
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