Cheesy Spaghetti Squash Casserole Boats are stuffed with a creamy vegetarian spaghetti squash casserole. This vegetarian spaghetti squash recipe is the perfect cozy fall dish.
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Originally Published October 2017 // Updated October 2020
Cheesy spaghetti squash is like the best thing ever. Would you agree?
What does spaghetti squash taste like? Well, if you’ve never had it, it really is similar to spaghetti, as the name implies!
It’s a cozy mixture of pasta-like strands, with CHEESE, obviously, and vegetables galore. I’m here for it and if you love vegetarian spaghetti squash recipes, you’ll love this.
We really enjoy new spaghetti recipes in our house, especially healthy stuffed spaghetti squash recipes.
This cheesy baked spaghetti squash gives my butternut squash salad a run for its money. But that’s a lighter option, whereas this cheesy garlic parmesan spaghetti squash is comforting and heavier.
My biggest tip for these spaghetti squash boats is to buy your spaghetti squash from Trader Joe’s or somewhere where they don’t measure by weight.
You’ll save lots of money! Because they can get heavy, somewhere where you play a flat price is best.
I used to be deathly afraid of cutting a spaghetti squash. It’s terrifying, to think of a big sharp knife missing its point.
I’ve learned a little bit since my early days. Now, to cut a spaghetti squash, I microwave it for a few minutes beforehand.
That’s the secret! It makes it much softer and more pliable to work with. In other words, you can cut into it much more easily.
Sidenote: You CAN cook spaghetti squash in the microwave, though I think the oven version offers much more flavor and crispness. But, we all know time is of the essence when we’re busy! If you need more easy dinner ideas for when you’re busy, check out this roundup for easy dinners.
But, if you’re in a pinch and don’t have time to make this roasted spaghetti squash recipe, use the microwave!
Once you cut the squash in half, scoop out the seeds and place it open side up into the oven.
Then, you’ll get to making your filling for these taste vegetarian spaghetti squash boats.
The goal here is for the best cheesy garlic parmesan spaghetti squash filling.
It’s the creamy, tasty, delicious combination of yogurt, cream cheese, and shredded cheese that makes these cheesy, vegetarian spaghetti squash casserole boats undeniably good.
The filling is really what we’re all here for, right? It really is the best version of a vegetarian spaghetti squash recipe.
So, while the squash is cooking, start your veggie stuffing.
Add your mushrooms, cauliflower, and edamame (frozen veggies are fine) to a large skillet (I use this one).
Then, add the garlic, yogurt, cheese, cream cheese, and seasonings. Give it a little shake and sautee everything so it mixes together and the flavors marinate.
Once the spaghetti squash is done in the oven, scoop out the squash strands and seeds so you can add this stuffing!
Then, you’ll add the breadcrumbs and put them back in the oven for a crispy spaghetti squash finish.
Yes, there are several modifications you can make! Chicken will fit in nicely with the vegetables and cheesiness of the recipe.
The meal comes together in a little under an hour, so it is totally doable for a weeknight.
Plus, I’d suggest making a few at once to have leftovers throughout the week. It takes the same amount of time to cook two stuffed spaghetti squashes as it does four!
Lastly, I may suggest adding a little more cream cheese and yogurt for creaminess if you are heating up leftovers.
Spaghetti squash is very nutritious and full of nutrients like Vitamin C, Vitamin A, and fiber. People use it as a pasta substitute because it has a similar texture when its strands are shredded, and since it is low carb, some people use it as a keto pasta recipe.
The ingredients in these spaghetti squash boats are packed with nutrients as well. For example, did you know artichokes are a great source of prebiotics? They are! Prebiotics feed probiotics.
Lucky for us, garlic and artichokes are full of prebiotics and other health-promoting compounds, too!
To stick with the gut theme, I also added yogurt in place of heavy cream for some additional probiotics and creaminess.
For more information on foods to improve your gut health, here’s what to look for in a probiotic.
Yes, absolutely, which is why this vegetarian stuffed spaghetti squash is great for meal prep and postpartum freezer meals!
Just let it cool at room temperature, and then place in freezer-friendly ziplock bags- we use these reusable freezer bags! When you’re ready to reheat, just toss them in a microwave safe dish or on the store. So easy!
I wouldn’t store it longer than 6 months. Here’s a more detailed post about freezing spaghetti squash.
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What’s your favorite type of squash? I think mine is a tie between spaghetti and butternut!