Vegan Stuffed Spaghetti Squash 

Discover a world of flavor with our Vegan Stuffed Spaghetti Squash recipe! These spaghetti squash boats without meat are the perfect canvas for a mouthwatering medley of plant-based goodness. 

Indulge in these fall flavors as you dig into tender strands of squash, generously filled with a mouthwatering blend of savory veggies and protein-packed goodness. Elevate your weeknight dinners with this wholesome and satisfying option that's easy to make and oh-so-delicious!  

Jump to:

• Ingredients  
• How to Make the Vegan Stuffed Spaghetti Squash 
• More Vegan Toppings for Stuffed Squash 
• Storage and Reheating 
• What to Serve with Stuffed Spaghetti Squash 
• Vegan Stuffed Spaghetti Squash

Ingredients  

To make the vegan stuffed spaghetti squash you need

Spaghetti Squash Base 

• Spaghetti Squash 
• Olive Oil 
• Garlic Powder 
• Salt and Black Pepper 
• Parsley 

Toppings 

• Vegan Mayo 
• Sweet Corn 
• Red Beans 
• Onion 
• Tomato 
• Olives 
• Pickled Jalapenos
• Lemon Juice 
• Vegan Parmesan 
• Chili Sauce 

How to Make the Vegan Stuffed Spaghetti Squash 

Preparation 

I am using an air fryer to cook spaghetti squash. You can bake it in an oven if you want.  

1. Preheat your air fryer to 400°F (200°C) to ensure even cooking and a delightful caramelization of the squash. 
2. Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and pulp using a spoon. Brush the cut sides with a bit of olive oil and season with salt pepper and garlic powder. 

Roast and Shred

3. Place the seasoned spaghetti squash halves cut side down in the air fryer basket, ensuring they fit comfortably without overlapping. Roast for about 20-25 minutes, or until the flesh is tender and easily separated into strands with a fork. Sprinkle some vegan parmesan and chopped parsley and mix.

4. Once the spaghetti squash is done roasting, use a fork to gently scrape the flesh, creating "spaghetti" strands. Leave the strands inside the squash shells to create the "boats." 

Stuff and Garnish

4. To load the squash first add some vegan mayo and mix with squash strands. Next fill the spaghetti squash boats with sweet corn, red beans, chopped onion and tomatoes, pickled jalapeno, black olives, vegan parmesan, lemon juice, and chili sauce. Mix well to evenly distribute the filling. 
5. Garnish with some fresh parsley and enjoy your delicious and wholesome vegan stuffed spaghetti squash. 

More Vegan Toppings for Stuffed Squash 

This recipe is the quickest and easiest option made from pantry staples and can be done in no time without any cooking skills. Feel free to get creative with the filling by adding other vegetables, herbs, or spices that you enjoy. Here are some delectable vegan fillings you can use for stuffed spaghetti squash. 

• BBQ Jackfruit: Shredded jackfruit cooked in smoky BBQ sauce is a fantastic and meaty-textured option for filling squash boats. Top with vegan coleslaw for an extra touch of flavor. 

• Black Bean and Corn Salsa: Mix black beans, corn, diced tomatoes, red onion, and chopped cilantro for a vibrant and flavorful filling. You can add some diced avocado for creaminess. 

• Mushroom and Spinach: Sautéed mushrooms and spinach with garlic and onion create a savory and earthy filling. Sprinkle with vegan cheese and nutritional yeast for extra umami. 

• Buffalo Cauliflower: Toss cauliflower florets in buffalo sauce and roast until crispy. Fill the spaghetti squash boats with spicy cauliflower and drizzle with vegan ranch dressing. 

• Vegan Chili: Load up with a hearty chili made from beans, tomatoes, bell peppers, and spices. Top with vegan sour cream and chopped green onions. 

• Guacamole and Salsa: A classic combo! Fill the spaghetti squash boats with guacamole and top with a spoonful of fresh salsa for a zesty and satisfying option. 

• Spinach and Artichoke: Create a creamy spinach and artichoke dip using vegan cream cheese and dairy-free mayonnaise. Fill the squash with this mixture for a comforting appetizer. 

• Curried Chickpeas: Mix chickpeas with curry powder, diced cucumber, red onion, and a splash of lemon juice. This flavorful and slightly spicy filling is a unique twist. 

• Hummus and Mediterranean Toppings: Stuff the spaghetti squash with hummus and add toppings like chopped Kalamata olives, diced cucumber, red onion, and fresh parsley for a Mediterranean-inspired option. 

Remember, you can always get creative and mix and match these fillings to suit your taste preferences. Sprinkle with vegan cheese, fresh herbs, or a drizzle of vegan sour cream for that extra touch of deliciousness!  

If you enjoy this recipe, you might also appreciate the delightful flavors of these stuffed portobello mushrooms.

Storage and Reheating 

Stuffed spaghetti squash boats are one of those recipes that I always prefer to eat fresh. But if you want to store them, place the spaghetti squash boats (with or without the filling) in airtight containers or wrap them tightly in plastic wrap. Alternatively, you can use aluminum foil.  

Make sure they are securely sealed to prevent moisture and air from affecting the quality. Spaghetti squash boats can be stored in the refrigerator for around 2 to 3 days. Beyond this time, the texture and flavor might begin to deteriorate. 

Reheat

To reheat simply place on baking tray or air fryer basket and heat for 5-7 minutes at 350°F. 

What to Serve with Stuffed Spaghetti Squash 

Stuffed spaghetti squash is a complete meal by itself, but you can complement the dish with a variety of sides that enhance the flavors and provide a balanced meal. Here are some ideas: 

• Lentil Spinach Stew
• Asparagus Mushroom Soup
• Veg Manchurian
• Vegan Biryani

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