Vegan Stuffed Spaghetti Squash

these vegan stuffed spaghetti squash is the ultimate holiday meal! filled with a pumpkin bolognese that is easy to make and so delicious.

The first time I tried spaghetti squash was back in 2013, and I hated it. BUT I am so happy I gave it a second chance because I LOVE this recipe. The pumpkin bolognese is so seasonal and delicious with a little hint of pumpkin and cinnamon. The spaghetti squash works well here and then when it is all baked together it so fun to eat. Trust me, you have to try these vegan stuffed spaghetti squash.

Spaghetti Squash

Spaghetti squash is truly such a cool vegetable. They are also actually very easy to grow too, this was one from my garden from the summer! To prepare it you are going to first microwave it for 5 minutes, this will make it much easier to cut the spaghetti squash in half. Please be careful when you cut in half. Then you scrape out the seeds, which you can roast. Spray it with a little spray oil, add some salt, and cinnamon. Roast it for about a half hour face down and then when it comes out you can use a fork to scrape out the inside and make “spaghetti.” It will naturally do this, which is pretty awesome.

Pumpkin Bolognese

For this pumpkin bolognese you will need a can of pumpkin purée, I am sure we all have some laying around right now. This will help to add some thickness and creaminess to the bolognese. Then you mix it with tomato sauce and non-dairy milk, it is so delicious. Of course, you can always make this sauce and use it on regular pasta or whatever you like but it does work well with the squash!

More Holiday Recipes

Vegan Stuffed Spaghetti Squash FAQ

• What vegan ground beef do you use? I like the Plant Boss plant crumbles.
• What vegan cheese do you use? I use either Violife or Follow Your Heart.
• Can this be made ahead of time? If you wanted it to prep a few hours prior, then add the cheese and pop in the oven right before serving.
• How to store? I removed the leftovers from the spaghetti squash boats. Placed in a container in the fridge. It will last up to 3 days and you can warm in the microwave or in a pan on stove.
• Can you eat the spaghetti squash skin? I personally don’t recommend it.

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Vegan Stuffed Spaghetti Squash

This vegan stuffed spaghetti squash is perfect for cozy dinners or the holidays! Made with a pumpkin bolognese that is amazing.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dinner

Servings 2 servings

Ingredients

  

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Spaghetti Squash

• 1 spaghetti squash (about 950g)
• Spray oil
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon

Filling

• 2 teaspoons (10ml) olive oil
• 1 carrot (about 3 ounces/80g), chopped
• 1 celery rib (about 1.5 ounces/50g)
• ¼ sweet onion (about 2 ounces/55g), chopped
• 2 teaspoons minced garlic
• ½ cup vegan ground beef *grams may vary depending on brand
• ½ cup (130g) pumpkin purée
• ½ cup (120ml) non-dairy milk, unsweetened and unflavored
• ½ cup (113g) tomato sauce
• ½ teaspoon (2g) nutritional yeast
• 2 to 3 tablespoons (30 to 40ml) water
• ⅓ cup (37g) vegan mozzarella

Instructions

 

• Preheat oven to 400°F (204°C).
• Microwave the spaghetti squash for 5 minutes, to soften and make it easier to cut.
• Cut in half and remove all seeds. Spray with spray oil and then add salt and ground cinnamon amongst two halves. Flip over so the cut side is down and roast for 30 minutes.
• Meanwhile, prepare the pumpkin bolognese. In a large pan sauté the celery, onion, garlic, and carrot in the olive oil for 5 to 7 minutes over medium heat. Sauté until fragrant.
• Add in the plant boss crumbles, nondairy milk, pumpkin purée, tomato sauce, and nutritional yeast. Continue to cook over medium heat for 5 to 8 minutes and add in water if it looks like it is getting dry. Taste and add any additional seasonings you like.
• Once the spaghetti squash is done allow it to cool for a few minutes until it is safe to handle. Then use a fork to shred it and make the spaghetti texture.
• Add it into the pan with the pumpkin bolognese and mix until well combined. Add back into the spaghetti squash skins. Cover with vegan mozzarella. Place foil over top and bake for 10 minutes.
• Remove the foil and bake for another 5 to 7 minutes until cheese is melted to your preference.
• Add sea salt and fresh thyme if desired, and enjoy.

Video

Notes

• Vegan ground beef used is Plant Boss
• Vegan mozzarella used is Violife
• Please do not repost or share my recipes elsewhere and without my permission. Sharing direct links to my blog post is encouraged.

Keyword holiday food, holiday recipes, spaghetti squash, stuffed spaghetti squash, thanksgiving recipes

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If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!