Stuffed Spaghetti Squash is one of the easiest spaghetti squash recipes you’ll ever try. There’s no need to bake the squash ahead of time, so everything cooks at once for a simple, hands-off weeknight meal. It’s healthy and comforting!
Why You’ll Love It
This idea came to me while working on a how to cook spaghetti squash tutorial. Spaghetti squash usually has to cook for at least 45 minutes to become tender, and that seems like a lot of work for only a “prep” portion of a recipe.
You need pre-cooked spaghetti squash to make something like cheesy spaghetti squash casserole or Spaghetti Squash Chow Mein.
But, what happens if you stuff the squash, and then bake it raw?
I had to find out, and that’s how this recipe came to be. The squash turns out perfectly tender, and while I was afraid it might turn out super-watery… it doesn’t! Any extra liquid mixes right in as you stir the filling into the cooked squash.
The filling is hot, the cheese on top is golden and melt-y, and the squash is tender. It all bakes in one pan, for an easy, healthy meal.
Ingredients You’ll Need
Here’s what you’ll need:
- Spaghetti squash
- Marinara sauce
- Cooked lentils
- Shredded mozzarella cheese
I like to use canned lentils for convenience in this recipe (no need to pre-cook anything!) but you can certainly use cooked ground beef, or cook your own lentils, if you don’t have canned on hand. Or, feel free to add in anything else you love!
How to Bake Spaghetti Squash
1. Cut & clean the squash. Cut the spaghetti squash in half lengthwise to create two halves that will sit up on their own, like boats.
Use a spoon scrape out the seeds and gooey insides. You can save them for roasted squash seeds later, if you’d like to!
2. Make the filling. Use canned lentils and a jar of your favorite marinara sauce for convenience.
Drain and rinse the canned lentils, then add them to a large bowl, along with one cup of marinara sauce and salt. Stir well.
3. Fill & Bake. Arrange the squash halves on a rimmed baking sheet, cut-side facing up, the season each half generously with salt.
Divide the lentil filling among the two halves, filling the cavity as much as possible. Top with shredded mozzarella cheese. (Use vegan cheese, if you want these to remain dairy-free.)
Bake until the squash is tender and the cheese is golden and bubbly, about 50 to 55 minutes.
4. Enjoy! Let the squash cool for 5 to 10 minutes, then use a fork to separate the squash strands along the inside of the bowl.
Mix the filling into the cooked squash, season with additional salt, if needed, and enjoy while it’s warm and cheesy.
I usually serve one squash half per person, so this is an easy meal for two adults. Feel free to double it if needed, or save the other half for an easy lunch if you’re only cooking for one!
Helpful Tips & FAQ
How do I choose a good spaghetti squash? Look for a squash that is golden or dark yellow in color, with a very firm skin. If it’s pale, or has soft spots, it’s not a good choice. You also want the stem to be dry and in tact. (If it’s missing a stem, the squash may spoil faster.)
What size spaghetti squash works best? I look for a squash that is 3 to 4 pounds, and about 7 to 8 inches in length. A smaller squash will cook faster, and a larger one will take longer to cook, so you’ll just need to watch the oven if you end up with a different size.
How do I avoid watery noodles? Spaghetti squash can be watery if you overcook it. Luckily, with this recipe, the noodles tend to turn out more “al dente,” so the squash isn’t too watery. You can start checking on the squash at the 45-minute mark if you’re concerned about over-cooking the squash noodles.
Is spaghetti squash good for you? Spaghetti squash has only 31 calories per cup, so it’s a low calorie option compared to regular pasta. It’s also a great source of vitamin C, which acts as an antioxidant, and may help to lower the risk of cardiovascular disease.
I hope you’ll enjoyed this Stuffed Spaghetti Squash recipe soon. I can’t wait to hear what you think!
Stuffed Spaghetti Squash
Ingredients
- 1 spaghetti squash (about 3.5 pounds)
- 1 (15 ounce) can brown lentils (or 1 1/2 cups cooked)
- 1 cup marinara sauce
- fine sea salt
- 3/4 cup mozzarella cheese , shredded
Instructions
- Preheat the oven to 400ºF. Carefully cut the spaghetti squash in half lengthwise, then use a spoon to scoop out the seeds and gooey inside, leaving behind the firm squash in the center. (Save the seeds for roasting later, if you'd like!)
- To prepare the filling, drain and rinse the canned lentils, then transfer them to a mixing bowl. Add in the marinara sauce and 1/4 teaspoon of salt, and stir well.
- Place the squash, cut-side facing up, on a rimmed baking sheet and season the inside with salt. Divide the filling between the two halves, filling up the center cavity, then top each half with the mozzarella cheese.
- Bake at 400ºF for 50 to 55 minutes, or until the squash is fork tender and the cheese is golden and bubbly. Let the squash cool for 5 to 10 minutes, then use a fork to scrape the tender squash into strands, and mix it in with the sauce. Season with additional salt, as needed, and enjoy warm. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Video
Notes
Nutrition
If you try this Stuffed Spaghetti Squash recipe, please leave a comment below letting me know how you like it.
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Reader Feedback: Would you like to see more spaghetti squash recipes? Let me know if you have any other requests in the comments below!
Do you cover it?
No, I didn’t! I was afraid the squash might get too watery if I did.
Made this for supper. The hardest part was cutting the squash in half. I had to call on spouse for that! Excellent and so easy. Will make great leftovers for tonight!!!
To cut squash easily: poke it with knife in several places, microwave 5-6 minutes, then slice in half
This is brilliant, delicious and perfect!! Great for using up frozen spaghetti sauce!
This was excellent! I filled it with Green Giant “Riced Veggies” (pre-cooked first). 1 1/2 c. cooked veggies mixed with 1 cup marinara filled one-half of squash. (Baked separate half for use later.) I will definitely make this again! Thanks for the recipe.
This is a perfect meal for 2! filling and satisfying and yet also somehow light at the same time. We will definitely make it again.
This was delicious and so easy to make! Will definitely add this into the regular dinner rotation!
This was soooooooo good! Super quick and easy to make! I looked up on your site how to cook lentils in the IP they turned out perfect for this recipe. We will be adding this to our monthly menu! I have all 3 of your cookbooks and I use them almost everyday! Food that I never thought I would like you make it delicious!
We made this last night, as a squash disliker I was ready to not like it. I liked it! As did my husband. The hardest lard was cutting the squash. Will make it again!
Hardest part – not lard!
This is my favorite recipe idea of 2021! I made this for dinner last night and it ticked all the boxes: super quick and easy to make, minimal clean up, nutritious, delicious, and fun to eat. I used lentils I had meal prepped earlier this year, Rao’s marinara sauce, and added some sautéed kale to the mix. This will be in our rotation all winter and I look forward to trying using some leftover black bean chili for the filling. Thanks Megan!
I’m so glad you enjoyed it! And chili sounds like an amazing filling, too! I’ll have to try that next time.
Super Easy and really yummy! I used Pepper Jack cheese on top and it had just the perfect spicy kick. I cooked my own lentils since I didn’t have a can of lentils. Only added about 30 more minutes.
Can I use blk beans?
This was delicious! More spaghetti squash recipes please and thank you.
This was delicious, but I modified it a bit. I used pinto beans instead of the lentils and New Mexican red chili instead of the marinara sauce. For the cheese I used cheddar cheese. We both really liked this new twist on red chili enchiladas.
Only after my husband and I both tried to cut the squash did I see the hint about microwaving the squash before cutting. Thanks for the tip.
I’m excited to say I tried this recipe yesterday and it was delish! I crave comfort food during our cold Michigan winters and needed an alternative to a meat-based dish. This is one I’ll definitely be making again.
What a great idea to cook it all together!
We have made this several times – so good!
Excellent- family loved it and so easy!
Oh, so good! I used canned chickpeas instead, and added a little crumbled feta to the mix, too. I had to have the oven at 350 for other things, so I cooked the 1/2 squash in the microwave for 5 minutes first, then filled and baked it, covered. It came out perfect!
I was sceptical about this dish being watery due to past experiments with cooking spaghetti squash but it was perfect! I used cooked ground beef instead of lentils. May try that at some point but not there yet. Anyway, will absolutely try this again! Plus, I tossed this leftovers into a pot with some broth the next day and made a delicious soup to take to work for luinches.