Stuffed Spaghetti Squash Recipe – Love and Lemons

Stuffed Spaghetti Squash

Stuffed Spaghetti Squash /

And just like that, it’s squash season again!

Admittedly, until last year, spaghetti squash was not my favorite. I think butternut gets all the fall glory and poor spaghetti squash, well, it’s just inaccurately named. The name implies that you can sauce it up and twirl it with a fork – and if that’s what you’re craving, maybe go check out one of these recipes.

If you’re up for roasted squash strands fluffed up with a fork and stuffed with delicious things, then keep reading!

Stuffed Spaghetti Squash /

I had this small-ish spaghetti squash that was the perfect size to serve as “bowls” for two individual servings. The filling here is what you might stuff into a burrito bowl: black beans, roasted tomatoes, corn, pepitas and avocado. Instead of sour cream, I served it with this delicious cashew cream that’s blended with cilantro and roasted poblano.

So to recap: this is vegan, gluten free, and still not pasta.

Stuffed Spaghetti Squash /

This recipe is super easy but the longest part is waiting for everything to roast. Pour yourself a glass of wine (or two), check your instagram, talk to your husband – occupy yourself for about an hour (make the sauce) – and then stuff and serve!

Stuffed Spaghetti Squash /

  • 1 small to medium spaghetti squash
  • Extra-virgin olive oil, for drizzling
  • 1½ cup halved cherry tomatoes
  • ½ cup cooked black beans, drained and rinsed
  • ¼ cup diced roasted poblano pepper
  • ½ ear fresh corn, husked
  • ¼ cup pepitas
  • ½ avocado, diced
  • juice of ½ lime
  • sea salt and freshly ground black pepper
  • 1 cup raw unsalted cashews, soaked at least 3 to 4 hours, drained and rinsed
  • ½ cup fresh water
  • 1 garlic clove
  • 2-3 tablespoons fresh lime juice
  • ½ roasted poblano pepper
  • small handful of cilantro (about ¼ cup packed)
  • sea salt and freshly ground black pepper
  1. Roast the poblano pepper under the broiler until the skin blisters. Remove and place in a bowl covered with a kitchen towel. When the pepper is cool to the touch, remove loose skin and slice off the stem. Use ½ of the pepper to make the poblano cashew cream. Dice the other half and set aside.
  2. Turn the oven heat to 325°F, and line 2 baking sheets with parchment paper.
  3. Toss the cherry tomatoes with olive oil, salt and pepper and arrange cut side up. Slice the spaghetti squash in half lengthwise and scoop the seeds out of the center. Drizzle with olive oil, salt and pepper and place on the baking sheet cut side up. Roast the tomatoes until they shrivel and brown around the edges and roast the spaghetti squash until the flesh can easily be loosened into “strands” when scraped with a fork, about 1 hour. During the last 15 minutes, wrap the corn in foil and place in the oven.
  4. Meanwhile, blend together the cashews, water, garlic, and lime juice until creamy. Add the ½ poblano pepper, cilantro, salt and pepper and blend again. Taste and adjust seasonings.
  5. Assemble the squash “bowls.” Use a fork to loosen the squash strands. Slice the corn kernels off the cob and add them to the squash halves along with the diced poblano, roasted tomatoes, black beans, pepitas, avocado. Add a squeeze of lime and season to taste with salt and pepper. Serve with the poblano cashew cream on the side.
My spaghetti squash was pretty small. If your spaghetti squash is larger (and too big for 2 individual sized portions), just scoop out the strands and serve in bowls. Increase the proportion of the filling ingredients accordingly.

If you don’t have fresh tomatoes, a scoop of salsa would be delicious here.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.