Stuffed Spaghetti Squash Lasagne Boats

Stuffed spaghetti squash recipe

Here’s a fun dinner recipe for you: spaghetti squash lasagne boats! We make ours vegetarian or vegan, but you can switch the veggie mince to turkey or beef mince if that’s what you prefer. My favourite veggie mince is CauliCrumble Veggie Grounds – it’s sooo tasty!

This recipe is for two people – with a little spare! Paddy typically eats a whole spaghetti squash in one sitting, whereas I’ll eat one half, then usually come back for seconds later on. If you’re not that hungry, you could just cook one squash between the two of you. It’s a simple recipe to halve, double, or sneak more veggies into!

The finished meal

Vegetarian Stuffed Spaghetti Squash

Servings 2 people

Ingredients

  • 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)

Instructions

  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!

Chopped vegetables
Straight out of the oven

Elsewhere on the blog: You might enjoy my 2-ingredient pancake recipe.

2 Comments

  1. Carmen
    November 6, 2020 / 2:19 am

    These sound delicious!! Thanks for sharing the recipe – going to add these to the meal plan next week!

    • georginastokes
      Author
      November 6, 2020 / 2:27 am

      Oooh amazing! So excited to hear how you find them! 😀

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