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Cheesy veggie pumpkin spaghetti squash is an easy and delicious plant-based meal that is full of flavor and nutrition.

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This week, I’ve been all about fresh vegetables and this pumpkin spaghetti squash cozy dish.

Something about going out of town and eating out all the time, indulging more than normal…your body just knows. It wants all the fruits and vegetables possible this week.

I love eating out and trying new restaurants, but let’s face it: no one can do it every day. It’s expensive, and you can’t always control all the ingredients you’re eating.

Plus, sometimes a girl just wants to lounge in your own abode in sweatpants with a glass of wine that doesn’t cost $9…Am I right?

In the spirit of fall and pumpkin everything, I’m so excited to share this pumpkin spaghetti squash pasta dish. Filled with veggies and cheese, you can’t go wrong!

I love spaghetti squash. Sometimes I get intimidated and think that it can be so daunting to cook but FALSE. It’s super easy!

All winter squash offers a slightly different nutrition profile, but most of them can be baked!

Here’s a great breakdown for how to cook winter squash.

All you do with spaghetti squash is throw it in the oven. And it’s so similar to angel hair pasta, it’s a great replacement for less overall calories, plus it has Vitamins A and C, which pasta doesn’t have.

Ingredients

I love following recipes with minimal ingredients. I’m not someone who can have 100+ ingredients on hand or who wants to go on a wild goose chase to track down a million things.

I try to keep it simple because that’s how I like it, and that’s what this spaghetti squash with pumpkin recipe is all about.

So, here’s what you need for this recipe.

• spaghetti squash
• pumpkin puree (not pumpkin pie mix)
• greek yogurt – I love full-fat for more flavor but any type works
• grated cheese – I prefer cheddar
• salt and pepper
• cinnamon
• nutmeg
• sage

How to Make Cheesy Pumpkin Spaghetti Squash

First, you’ll want a solid cutting board to chop your spaghetti squash!

Inside tip – Trader Joe’s charges a flat rate for spaghetti squash, rather than by the pound, so it’s much cheaper!

After cutting it lengthwise in half and scooping out the seeds, coat the inside with sea salt and pepper, and a little bit of olive oil for extra flavoring.

Preset the oven to 375 and bake it face-down for 45 minutes.

Just before the squash was done, mix together your creamy pumpkin cheese sauce.

Once the cheese melts, add your veggies and BAM, you have your healthy spaghetti squash pumpkin dish!

Not only do you get Vitamin A in this spaghetti squash with pumpkin sauce, but you’re getting ample Vitamin C, antioxidants and fiber, plus nutrients from whatever veggies you add in.

Pumpkin puree also has a naturally sweet taste to it, so this is a great dinner for kids and picky eaters too!

FUN TIP FOR KIDS!

When serving this pumpkin spaghetti squash to picky eaters, I usually serve it deconstructed for kids and add the veggies separately. You can also mix part of the spaghetti squash with regular pasta or whole wheat pasta!

This is one of many of our favorite healthy kid snack ideas! For 15+ other healthy recipes for toddlers and kids, check out our ebook!

Get More Healthy Kids Recipes!

For leftovers, just save it in an airtight container in the refrigerator for up to 3 days!

I love enjoying it for lunch the next day with a nice piece of toast or sourdough bread.

Hope you enjoy this vegetarian spaghetti squash dish as much as we did.

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• Butternut squash egg muffins
• Air fryer butternut squash fries
• Acorn squash muffins

Servings 3 servings

Cheesy Pumpkin Spaghetti Squash

Sarah Schlichter, MPH, RDN

Cheesy veggie pumpkin spaghetti squash is an easy and delicious plant-based meal that is full of flavor and nutrition.

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Prep Time 8 minutes mins

Cook Time 43 minutes mins

Ingredients  

1x2x3x

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 cup Pumpkin Puree
• ½ cup low-fat Greek Yogurt
• 3-4 ounces graded cheddar cheese or shredded cheese of choice
• ½ teaspoon cinnamon
• Salt and pepper, to taste
• ½ teaspoon nutmeg
• 1 tablespoon fresh sage

Get Recipe Ingredients

Instructions 

1. Slice spaghetti squash lengthwise and scoop out seeds. You can save them for roasting later if you desire.
2. Coat the inner halves with olive oil, salt and pepper and place face down on baking pan or sheet at 375. Bake for 45 minutes.
3. In a medium pot on medium-high heat, combine pumpkin puree, greek yogurt, cheese, salt, pepper, cinnamon and nutmeg. Lower the heat and stir occasionally until cheese is melted, about 2 minutes. Mix in spinach and Brussel sprouts (or whatever veggies desired).
4. Once squash halves are done cooking, scoop spaghetti squash out of skin and into a bowl. Add cheesy sauce with vegetables.
5. Top with sage or herbs and extra cheese!

Notes

Substituting kale for spinach would also be delicious or you could also add broccoli or zucchini.

For a thicker sauce, use cream cheese instead of Greek yogurt.

Equipment

Heavy duty cutting board

Nutrition

Calories: 360kcalCarbohydrates: 32gProtein: 13gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 31mgSodium: 260mgPotassium: 549mgFiber: 8gSugar: 13gVitamin A: 13403IUVitamin C: 10mgCalcium: 357mgIron: 2mg

Did you make this recipe?Let us know how it was!