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Vegetarian Stuffed Spaghetti Squash

Course Main Course
Servings 2 people


  • 2 spaghetti squash
  • 1 packet veggie mince
  • 500g tomatoes Any type!
  • 1 pepper Any colour!
  • 200g mushrooms Any type!
  • 1 white onion
  • 100g mozzarella cheese or vegan cheese (Optional)
  • 2 cloves garlic
  • 1 tsp oregano
  • 1 tsp basil
  • 1/2 tsp thyme
  • Sprinkle of salt and pepper, to taste
  • Dash of olive oil
  • Garnish of grated parmesan, cheddar or vegan cheese (Optional)


  1. Preheat oven to 400°F / 204°C

  2. Halve spaghetti squash, and remove pips using a fork. (Don't worry about some stringy bits being left in there). Sprinkle some water onto a plate, and place two halves of spaghetti squash cut-side down onto plate. Microwave for 10 minutes. Repeat for other squash. (You can also bake in the oven if you prefer not to use microwaves - it will just take a little longer)

  3. Chop all vegetables and mince the garlic

  4. Heat a frying pan over medium heat, with a little olive oil. Add veggie mince, chopped vegetables and seasoning, and cook until softened and smelling delish! (If you're using meat mince, then cook until it turns brown)

  5. Remove spaghetti squash from microwave, and let cool for a few minutes. Over a mixing bowl, use a fork to scrape out flesh - it should flake away easily, and look like spaghetti (hence the name)! Combine 'spaghetti' with mozzarella, salt and pepper, to taste

  6. Place the spaghetti squash and mozzarella combo back into the empty spaghetti squash 'boats/bowls'. Spoon the cooked mince/veggie mix on top, then sprinkle with cheese

  7. Bake in the oven for 10-15 minutes, until the cheese is melted on top. Enjoy!