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–+ servings

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
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinner
Servings 2 servings

Ingredients
  

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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