This stuffed spaghetti squash is made with only 5 main ingredients and is an easy dinner meal that serves four.

This stuffed spaghetti squash is a great vegetarian option for a meatless meal that is still packed with protein and low in carbohydrates. The cottage cheese and mushrooms give the center of the squash a robust flavor. The marinara sauce on top gives the dish the acidity it needs, while the mozzarella lends a salty savory note to top it off.
The reason why I love this recipe so much is because you don't have to dirty a ton of dishes and it's so easy to make!
I'm drooling just looking at these photos...
I'll go through how to make this stuffed spaghetti squash below!
How to Make
The hardest part about roasting spaghetti squash is the cutting of it. Once you get through that, it's smooth sailing.
You will need a baking sheet/pan and a large knife.
First, cut the squash in half vertically so that there are two identical sides. Then scoop out the sides inside and discard. Using a fork, poke holes on the outside of the squash, this helps with the roasting process.
Rub the inside of the squash with extra virgin olive oil or avocado oil. Season with salt/pepper if you wish.
Place the two halves flesh side down on the sheet pan and bake at 400F for 30-40 minutes. I alway poke the outside of the squash with a spatula to see if it's done before removing from the oven. If it's soft, it's ready to be taken out!
Mushrooms and Cottage Cheese
While the spaghetti squash is roasting, sauté the mushrooms until soft and place them in a small bowl with 2 cups of cottage cheese. Note this is a 16oz cottage cheese container.
Purchasing tip: Buy small curd, low fat cottage cheese. You won't miss the additional fat in this recipe and we have more cheese going on top!
After the mushrooms and cottage cheese are combined in a bowl, add in 1 tablespoon of basil. Due to the time of year, basil isn't in season right now so I used basil from a tube that you can find in the produce section.
Note you can also use dried basil, just replace 1 tablespoon fresh basil with 1 tsp dried!
If you want to omit the basil step all together thats fine too. The marinara sauce will give the dish more flavor.
Marinara Sauce
Once the spaghetti squash is finished cooking, flip the squash over so the flesh side is up. Fill the inside of each squash with equal amounts of the cottage cheese mushroom mixture.
After the cottage cheese mixture is in, add a layer of marinara on top of each squash half. You want the marinara is cover up the cottage cheese but not be piled super high on the squash. I would say depending on the size of your squash this could be anyone from half a cup to a full cup of marinara sauce.
From here, top each half with a cup of shredded mozzarella cheese. Bake in the oven for 10 minutes then broil for about 3-4 minutes until cheese is a golden brown.
FAQs
This stuffed spaghetti squash recipe serves exactly four people. Each half of the squash can serve two people.
This recipe has 30 grams of protein in it. You can see more nutritional information below the recipe.
The easiest way to reheat is in the microwave. I would stick a fork down the middle or mixed it up a bit after 30 seconds to ensure the middle isn't still cold.
By the way, anyone else's oven have a broiler on the bottom of the oven? I had to bend over to the floor to get these out! So strange!
Check out these Vegetarian Recipes!
If you love this recipe as much as I do, please leave a star rating/comment below! Don't forget to PIN IT for later and tag @mealswithmaggie on Instagram.
PrintStuffed Spaghetti Squash
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This stuffed spaghetti squash is made with only 5 main ingredients and is an easy dinner meal that serves four.
Ingredients
- 1 spaghetti squash
- 2-3 tbsp cooking oil or spray
- 8 oz mushrooms, sliced
- 2 cups (or 16 oz) cottage cheese, small curd and low fat
- 1 tbsp fresh basil, chopped (or 1 tsp dried basil)
- ~ 2 cups favorite marinara sauce (I love Rao's!)
- 2 cups Mozzarella cheese, shredded
Instructions
- Preheat oven to 400F and set aside baking sheet.
- Cut spaghetti squash lengthwise so that it forms two halves. Scoop out the seeds and discard. Drizzle the inside of each half with cooking oil such as EVOO or avocado oil. Cooking spray will work too.
- Poke fork holes in each of the halves from the skin side. See picture above.
- Place the spaghetti squash, flesh side down on the baking sheet and bake for 30-40 minutes.
- While the spaghetti squash is roasting, saute mushrooms over medium heat until cooked through.
- In a small bowl, add in cooked mushrooms, cottage cheese and basil.
- Once spaghetti squash has finished cooking, divide the cottage cheese mixture into the inside of each half.
- Pour marinara on top of cottage cheese mixture inside the squash. Then top of shredded mozzarella cheese.
- Cook the stuffed squash for 10 minutes at 350F then broil for ~3 minutes until cheese is golden brown.
Notes
You can test to see if the spaghetti squash is done cooking by poking the skin with a cooking utensil. If it's soft, it has finished cooking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Entree, Lunch
- Method: Roast
- Cuisine: American Italian
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