While I was working on a how to cook spaghetti squash tutorial, it occurred to me that baking a squash for 45 minutes feels like a lot of work for only a “prep” portion of a recipe. And this got me wondering… 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.
All you’ll need is 4 simple ingredients and about 15 minutes of prep work to get started. It’s an easy weeknight dinner idea that’s gluten-free and vegetarian-friendly.
⭐⭐⭐⭐⭐ Featured Review
“I was skeptical 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!” – Tracey
Ingredients You’ll Need
- Spaghetti Squash. This recipe assumes you’ll use a squash that’s approximately 3 pounds. If it’s a little less than that, it should work, too. A heavier squash might require a longer baking time.
- Marinara sauce. Use a flavorful sauce that you love.
- Cooked lentils. I start with canned lentils for convenience (no need to cook anything!) but you can certainly use cooked ground beef, or cook your own lentils, if you don’t have canned on hand.
- Shredded mozzarella cheese. This topping makes it feel like baked spaghetti, but you can omit the cheese for a dairy-free dish.
How to Make Stuffed Spaghetti Squash
Step 1:
Cut the spaghetti squash in half lengthwise to create two halves that will sit up on their own, like boats. Use a spoon to scoop out the seeds and stringy pieces in the center.
You can make roasted squash seeds later if you want to save them!
Step 2:
To make the filling, drain and rinse the canned lentils, then add them to a large bowl, along with one cup of marinara sauce and salt. Stir well to combine.
Step 3:
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.
Serving Tips
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. (It might be too much for some people, so don’t be surprised if you have leftovers.)
Feel free to double this recipe, if needed, or save the other half for an easy lunch if you’re only cooking for one.
- 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
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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!)
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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.
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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.
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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.
For a vegan stuffed squash, feel free to omit the cheese or use a vegan cheese, instead.
Calories: 552kcal | Carbohydrates: 84g | Protein: 33g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 992mg | Potassium: 1744mg | Fiber: 26g | Sugar: 23g | Vitamin A: 1411IU | Vitamin C: 22mg | Calcium: 380mg | Iron: 10mg
More Recipes to Try
If you try this spaghetti squash recipe, please leave a comment and star rating below to let me know how you like it.
