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Veggie Stuffed Spaghetti Squash is a versatile weeknight meal! Like a delicious vegetarian spaghetti squash casserole, these spaghetti squash boats are loaded with delicious vegetables and creamy cheeses. It’s a must make fall dish!

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I remember the first time I had spaghetti squash. My mind was blown at how similar it is to spaghetti!

As a Registered Dietitian and recipe creator, my mind started whirling with recipe inspiration and things to make with this awesome ingredient!

Spaghetti squash blends perfectly with real spaghetti too – it doesn’t have to be a one or the other type of thing.

In this vegetarian spaghetti squash casserole recipe, we’ve added a plethora of veggies and plant-based protein options to make this more like a complete meal.

It’s become a delicious, easy winter squash recipe that we all love.

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This cheesy spaghetti squash boats give my butternut squash and beetroot salad a run for its money.

While the salad is a lighter option, this cheesy stuffed spaghetti squash is comforting and heavier. 

Why You’ll Love Veggie Spaghetti Squash Boats

• Nutritious option – 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. 
• Easy to prep – Most of the cook time is just the squash cooking in the oven! And while that happens, you make your delicious, cheesy filling. These veggie meal comes together in a little under an hour, so it is totally doable for a weeknight (although if you want a quicker option, try pumpkin spaghetti squash). Double the recipe so you can freeze some for next week, too. Work smarter, not harder, with this cheesy spaghetti squash recipe.
• Flavorful and filling – It’s the creamy, tasty, delicious combination of yogurt, cream cheese, and shredded cheese that makes these veggie stuffed spaghetti squash boats undeniably good. Plus, a crunchy breadcrumbs topping!
• Kid friendly – Let the kids help with the filling, pick their own veggies, and add the breadcrumbs at the end. They’ll love the pasta-like interior.   

How to Roast Spaghetti Squash

Since these spaghetti squash boats are baked, let’s first review how to bake or roast a spaghetti squash.

I used to be deathly afraid of cutting a spaghetti squash. It’s terrifying, to think of a big sharp knife missing its point.

Sidenote: You CAN cook spaghetti squash in the microwave entirely if you’re in a time pinch, though I think this oven-baked 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 easy one pot dinners. 

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 tasty vegetarian spaghetti squash boats. 

How to Make Veggie Stuffed Spaghetti Squash Boats

If you’re wondering the best way to cook winter squash, I’m partial to say roasting is one of my favorites.

The cheesy spaghetti squash filling is really what we’re all here for, right? It really is the best version of a vegetarian spaghetti squash recipe. 

While the squash is in the oven, start your veggie stuffing.

Add your mushrooms, cauliflower, and edamame (frozen veggies are fine, too!) to a large cooking skillet.

Then, add the garlic, yogurt, cheese, cream cheese, and seasonings. Give it a little shake and sautee everything so the flavors marinate. 

Once the spaghetti squash is done in the oven, scoop out the squash strands and seeds. Then, add this stuffing into the empty squash boats.

Next, you’ll add the breadcrumbs on top and put your spaghetti squash boats back in the oven for 5-10 minutes to achieve a crispy spaghetti squash finish.

Other Additions and Modifications

Here are some options to change up some of the toppings.

• For more protein, add diced or shredded chicken.
• You can leave out somevegetables or add in some other favorites. Diced zucchini and sweetpotatoes are also very good!
• Don’t like edamame? Try white beans, black beans, or garbanzo beans.
• Need a dairy-free spaghetti squash recipe? Top with nutritional yeast instead of cheese. Swap the cream cheese and yogurt out for plant-based yogurt or cashew cheese. 

Storage

You can freeze these spaghetti squash boats, which is why they are 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 heat on the stove. You may want to add a little cream cheese and/or yogurt for extra creaminess if you are heating up leftovers.

More Fall Recipes

• Roasted Carrots and Sweet Potatoes
• Crispy Roasted Parsnips
• Alaska Cod Sliders with Cranberry Sauce
• Apple Pumpkin Pie Baked Oatmeal
• Slowcooker Pumpkin Chili

Servings 4 servings

Vegetarian Spaghetti Squash Casserole Boats

Sarah Schlichter, MPH, RDN

Vegetarian Spaghetti Squash Casserole Boats are stuffed with a creamy vegetarian spaghetti squash casserole. This vegetarian spaghetti squash recipe is the perfect cozy fall dish. 

5 from 1 rating

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Ingredients  

1x2x3x

• 1 spaghetti squash, halved
• 1-2 Tbsp olive oil
• 2 Tbsp butter
• 8-10 ounces white button mushrooms
• One artichoke, diced or use one 6-8 oz can
• 1 cup cauliflower, diced
• 1 cup edamame soybeans
• 2 cloves garlic, minced
• 1/3 cup plain yogurt I used full fat
• 3 Tbsp plain cream cheese
• ¼ cup cheese I used shredded parmesan
• ½ tsp sea salt
• ½ tsp paprika
• 1 Tbsp italian seasoning
• ½ tsp garlic powder
• 1/2 tsp chili powder, optional
• salt and pepper, to taste
• Parsley, optional
• 1/3 cup breadcrumbs

Instructions 

1. Preheat oven to 400
2. Cut spaghetti squash in half, carefully. I like to microwave it for a few minutes to soften it up before cutting.
3. Using a large spoon, scoop out seeds. Save these to roast later!
4. Coat open ends with olive oil, salt and pepper and place face down in the oven for 35-45 minutes.
5. While the squash is cooking, prepare your filling. Add butter to skillet over medium high heat. Add mushrooms, artichokes, cauliflower and edamame to skillet.
6. Next, add garlic, yogurt, cheese, cream cheese, shredded cheese and seasonings. Saute until mushrooms are tender and sauce starts to bubble.
7. Once spaghetti squash is done, scoop squash out and add to stuffing mixture. Add stuffing mixture back into squash boats and cover with breadcrumbs. Throw back in the oven for 5-10 minutes or until breadcrumbs are golden brown.

Equipment

Cozihom Reusable Gallon Freezer Bags 10 Packs, Ziplock Leakproof Reusable Gallon Bags for Marinate Meats, Fruit, Sandwich, Snack, Home Organization, Eco-Friendly.

Pure Natural Non-Fortified Nutritional Yeast Flakes (8 oz.) Whole Food Based Protein Powder, Vitamin B Complex, Beta-glucans and All 18 Amino Acids

Now Nutritional Yeast Flakes,10-Ounce

365 Everyday Value, Artichoke Hearts, Quartered, 14.1 oz

Nutrition

Serving: 1Calories: 461kcalCarbohydrates: 49gProtein: 23gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 12gCholesterol: 34mgSodium: 617mgFiber: 18gSugar: 17g

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