Quinoa–Stuffed Spaghetti Squash (Vegetarian)
Courtesy of Maite
This cozy dish brings together tender strands of roasted spaghetti squash and a savory quinoa filling packed with vegetables and herbs. It’s nourishing, and hearty enough to stand alone as a main course—perfect for a weeknight dinner or a make-ahead meal that reheats beautifully.
Ingredients
1 medium spaghetti squash, halved lengthwise and seeds removed
1 tbsp olive oil, plus more as needed
Salt and black pepper, to taste
For the Quinoa Filling
1 cup cooked quinoa
1 egg
1 onion, finely diced
2 cloves garlic, minced
1 cup mushrooms, finely chopped
1 cup baby spinach, roughly chopped
¼ cup grated Parmesan cheese
1 tsp dried oregano
½ tsp smoked paprika
¼ tsp red pepper flakes (optional)
Optional Toppings
Fresh parsley or basil, chopped
Extra Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C). Brush the cut sides of the spaghetti squash with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes, or until tender. Set aside to cool slightly.
- While the squash roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the mushrooms to the skillet and cook for 4–5 minutes, until they release their moisture and begin to brown. Stir in the spinach and cook until the spinach wilts.
- Mix the cooked quinoa, with the egg, oregano, smoked paprika, red pepper flakes (if using), and Parmesan cheese. Add the cooked vegetables, season with salt and pepper, and stir until well combined.
- Using a fork, gently scrape the inside of the spaghetti squash to create strands, leaving them in the shell. Spoon the quinoa mixture evenly into each squash half and lightly mix with the strands.
- Return the stuffed squash to the oven and bake for 10–12 minutes, until heated through. Garnish with fresh herbs and extra Parmesan before serving.
Nutrition facts per serving (½ stuffed squash, ~550 g):
Calories 385 kcal, Fat 20.5 g, Saturated Fat 6.2 g, Carbohydrates 36.0 g, Dietary Fiber 6.8 g, Sugars 8.5 g, Protein 15.5 g, Sodium 520 mg, Calcium 210 mg, Iron 3.2 mg, Potassium 820 mg, Vitamin C 14 mg.
