Looking for a comforting, healthy, and tasty baked spaghetti squash recipe thatโs easy to make? Look no further! This stuffed spaghetti squash is filled with cannellini beans, sweet cherry tomatoes, onion, garlic, and baby spinach combined with a delicious almond pesto sauce. It's vegan, gluten-free, oil-free, soy-free, and a winner all the way around!

This recipe makes two generous servings or four smaller dinner portions.
Why This Baked Spaghetti Squash is a Winner
- Easy to Make: While the spaghetti squash is baking in the oven, you can easily prepare the stuffing on the stovetop.
- Packed with Nutrients: Full of fiber, protein, vitamins, minerals, and healthy plant fats.
- Meal Prep Friendly: Make the components ahead of time for a quick meal during the work week.
- Satisfying: This meal is comforting without leaving you feeling heavy.
What You Need to Make This Spaghetti Squash Recipe
- Spaghetti squash
- Vegan almond pesto
- Cannellini beans
- Onion
- Garlic
- Spinach
- Cherry or grape tomatoes
- Oregano
- Crushed red pepper flakes
- Low-sodium vegetable broth
How to Prepare
1. Roast the Spaghetti Squash
Preheat your oven to 400ยฐF (205ยฐC).
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place them cut-side down on a baking sheet lined with parchment paper.
Roast 30-35 minutes or until the flesh is tender and easily separates into strands with a fork. Set aside.
2. Make the Pesto
While the spaghetti squash is baking in the oven, prepare the 5-minute vegan almond pesto according to recipe instructions. Set aside.
3. Cook the Filling
Heat a skillet over medium heat. Add the chopped onion and cherry tomatoes, put the lid on, and cook for 3 to 4 minutes.
Add half the low-sodium vegetable broth, garlic, oregano, crushed red pepper and cannellini beans. Stir to incorporate and put the lid back on to continue cooking for 3 to 4 minutes. The cherry tomatoes should start to break down.
Add the remaining vegetable broth and spinach. Give it a good stir to incorporate, and put the lid on. Continue cooking for another 2 minutes or until spinach wilts. If beans and veggies start to stick, add more vegetable broth or water.
Turn off the heat and fold in the vegan almond pesto until all the veggies and beans are coated in the pesto deliciousness. Salt and pepper to taste.
4. Stuff the Spaghetti Squash
Using a fork, scrape the roasted spaghetti squash into strands while keeping the shells intact. Fill the squash shells with the filling.
If you're dividing this into four smaller dinner portions, feel free to scoop the spaghetti squash strands onto a plate and dollop a generous amount of the stuffing.
5. Serve!
Optional: Return the stuffed squash halves to the oven and bake for 5 to 7 minutes at 375ยฐF (190ยฐC) to heat through.
Serve warm and top with extra basil or vegan parmesan cheese if desired.
Tips
- Customize the Filling: Add your favorite veggies like zucchini or mushrooms, or substitute cannellini beans for butter beans.
- Make Ahead: Roast the squash and make the filling up to 3 days in advance. Store separately and assemble before serving.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Nutritional Benefits of This Spaghetti Squash Recipe
- Spaghetti Squash: This is a low-calorie pasta alternative rich in vitamins A and C.
- Cannellini Beans: Protein and fiber to keep you full. Beans have numerous health benefitsโfrom reducing heart disease to weight management and blood sugar control.
- Spinach: Rich in Vitamins A, C, and K, as well as iron, calcium, and antioxidants. Spinach is associated with improved heart health and reduced inflammation.
- Basil Almond Pesto: The almonds in this pesto have several health benefits, including supporting heart health. Basil adds a fantastic flavor to this dish, as well as nutrients like Vitamins A and K, and other beneficial compounds.
This vegan stuffed spaghetti squash is a textural and flavorful winner. Whether youโre cooking for one or a family, itโs a showstopper. If you try, we'd love to hear how it went and if you made any modifications. Please leave a review below.
Stuffed Spaghetti Squash
- Total Time: 45 minutes
- Yield: 4 1x
- Diet: Vegan
Description
This stuffed spaghetti squash is filled with cannellini beans, sweet cherry tomatoes, onion, garlic, and baby spinach combined with a delicious almond pesto sauce. It's vegan, gluten-free, oil-free, soy-free, and a winner all the way around!
Ingredients
- 1 large spaghetti squash (or two small)
- 1 batch of Vegan almond pesto sauce
- ยฝ cup chopped onion
- 1 cup cherry tomatoes
- ยฝ cup low-sodium vegetable broth, divided
- 2 cloves garlic, minced
- ยฝ teaspoon dried oregano
- โ to ยผ teaspoon crushed red pepper flakes
- 1 15-ounce can cannellini beans, drained and rinsed
- 2 cups baby spinach
Instructions
1. Roast the Spaghetti Squash
Preheat your oven to 400ยฐF (205ยฐC).
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place them cut-side down on a baking sheet lined with parchment paper.
Roast for 30-35 minutes, or until the flesh is tender and easily separates into strands with a fork. Set aside.
2. Make the Pesto
While the spaghetti squash is baking in the oven, prepare the 5-minute vegan almond pesto according to recipe instructions. Set aside.
3. Cook the Filling
Heat a skillet over medium heat. Add the chopped onion and cherry tomatoes, put the lid on, and cook for 3 to 4 minutes.
Add half the low-sodium vegetable broth, garlic, oregano, crushed red pepper and cannellini beans. Stir to incorporate and put the lid back on to continue cooking for 3 to 4 minutes. The cherry tomatoes should start to break down.
Add the remaining vegetable broth and spinach. Give it a good stir to incorporate, and put the lid on. Continue cooking for another 2 minutes or until spinach wilts. If beans and veggies start to stick, add more vegetable broth or water.
Turn off the heat and fold in the vegan almond pesto until all the veggies and beans are coated in the pesto deliciousness. Salt and pepper to taste.
4. Stuff the Spaghetti Squash
Using a fork, scrape the roasted spaghetti squash into strands while keeping the shells intact. Fill the squash shells with the bean and veggie mixture.
If you're dividing this into four smaller dinner portions, feel free to scoop the spaghetti squash strands onto a plate and dollop a generous amount of the stuffing.
5. Serve!
Optional: Return the stuffed squash halves to the oven and bake for 5 to 7 minutes at 375ยฐF (190ยฐC) to heat through.
Serve warm and top with extra basil or vegan parmesan cheese if desired.
Notes
EQUIPMENT / SUPPLIES
- Knife
- Cutting board
- Measuring cup
- Measuring spoons
- Baking sheet pan
- Parchment paper
- Saute pan with lid
- Cooking spoon
- Blender (to make almond pesto sauce)
- Prep Time: 15
- Cook Time: 30
- Category: Lunch/Dinner Entrรฉe
- Method: Stovetop & Oven
- Cuisine: American
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