Delicious Double-Baked Stuffed Spaghetti Squash: Your Ultimate Vegan Meal Prep Solution

Discover this easy stuffed spaghetti squash recipe, generously loaded with protein-packed chickpeas, flavorful marinara, and a medley of vibrant Mediterranean-inspired vegetables. It’s the perfect plant-based dish for efficient meal prep, making your weeknight lunches and dinners effortlessly healthy and utterly delicious.

Home ownership is a beautiful journey filled with comfort, fulfillment, and a deep sense of belonging. However, it also comes with its fair share of ongoing maintenance and unexpected adventures. I often find myself reminiscing about the days when a simple call could bring a friendly repair person to fix any apartment issue for free. Those were truly the days of carefree living!

Just last week, for instance, our microwave filter decided it was time for a replacement. If you’re currently thinking, “Wait a minute… microwaves have filters?”, trust me, you are absolutely not alone. That was my exact reaction! To be completely honest, I’ve never been the biggest enthusiast of microwave cooking. It often struggles to reheat food to its original deliciousness, leaving you with a slightly less satisfying meal. But despite my reservations, I had grown accustomed to its convenience, especially for a quick warm bite after a long, tiring day.

This little microwave hiccup became an unexpected catalyst for a culinary shift. It inspired me to create a meal that not only reheats beautifully but also tastes incredibly fresh and satisfying every time, preferably in the oven. And that’s precisely how these glorious Double Baked Stuffed Spaghetti Squash entered my life!

This recipe offers the perfect plant-based solution for anyone seeking hearty, wholesome food that can be prepared in advance. Imagine coming home to a delicious, nourishing meal that takes only 15 minutes to finish in the oven, ready to steal your heart with every single bite. It’s truly a game-changer for busy schedules!

Lately, I’ve found myself in a bit of a culinary rut, feeling a little uninspired about what to eat. Perhaps it’s the erratic weather, swinging between spring’s warmth and winter’s chill, leaving everyone, including myself, utterly confused. Or maybe, just maybe, I’ve fallen into a dreaded foodie rut – *shudder*. It happens to even the most passionate home cooks!

It’s incredibly easy to become complacent, cycling through familiar patterns of vibrant macro bowls and convenient roasted tray dinners. While these are wonderful staples, sometimes you need a gentle reminder that a whole world of other delicious eats awaits. Some are not served in overflowing bowls, but rather in overflowing, perfectly roasted spaghetti squash shells!

Okay, so it might be a slight exaggeration to label this particular spaghetti squash recipe as truly “Greek.” My closest encounter with Greek culture primarily involved poring over extensive art history textbooks during my undergraduate years. However, this dish is undeniably bursting with some of my all-time favorite Mediterranean flavors. Think briny Kalamata olives, sweet and savory sun-dried tomatoes, creamy artichoke hearts, and tender, leafy spinach. Each ingredient contributes to a symphony of tastes that evokes the sunny shores of the Mediterranean.

To transform this flavorful medley into a complete and satisfying plant-based meal, we simply add chickpeas. These humble legumes provide a fantastic source of plant protein, making the dish incredibly filling and nutritious. The beauty of this recipe lies in its elegant simplicity: a robust, wholesome meal encased in its own sturdy, edible spaghetti squash shell. It’s concise, time-saving, and absolutely delicious – a perfect harmony of convenience and gourmet taste.

Why Spaghetti Squash is a Weeknight Dinner Hero

Spaghetti squash is a true marvel in the culinary world, and it’s quickly becoming a favorite for healthy eating and meal prep. Its unique flesh, which separates into spaghetti-like strands when cooked, offers a fantastic low-carb, gluten-free alternative to traditional pasta. Not only is it incredibly versatile, but it’s also packed with essential nutrients, including fiber, vitamin C, vitamin B6, and manganese. Opting for spaghetti squash means you’re choosing a lighter option without sacrificing flavor or satisfaction. It acts as the perfect vessel for rich sauces and hearty fillings, allowing the natural sweetness of the squash to complement the savory elements of your dish. This makes it an ideal choice for anyone looking to incorporate more vegetables into their diet or explore delicious plant-based meals.

What You Need to Make Double Baked Stuffed Spaghetti Squash

Gathering your ingredients for this flavorful dish is simple. Here’s a quick list of what you’ll need to create this hearty and healthy meal:

• spaghetti squash
• Himalayan sea salt
• Black pepper
• oregano and basil (dried)
• baby spinach
• chickpeas
• artichoke hearts
• Kalamata olives
• sun-dried tomatoes
• marinara or pasta sauce

That’s it! A straightforward list for a truly impressive and satisfying meal.

How to Make Double Baked Stuffed Spaghetti Squash: Step-by-Step Guide

Creating this delicious double-baked spaghetti squash is an enjoyable process, and breaking it down into two baking stages makes meal prep a breeze. Follow these steps for a perfect result every time:

1. First Bake: Preparing the Squash Shells

   Begin by preheating your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup effortless. Rinse the exterior of the spaghetti squash thoroughly and pat it completely dry. Carefully cut the squash in half lengthwise – a sharp, sturdy knife is key here! Use a spoon to scoop out all the seeds and fibrous pulp from the center.

   Lightly season the interior of each squash half with a generous sprinkle of Himalayan sea salt, freshly ground black pepper, dried oregano, and dried basil. These seasonings will infuse the squash with wonderful flavor as it bakes. Place the seasoned squash halves, cut side down, onto your prepared baking sheet. Bake for 45-60 minutes, or until the squash is perfectly fork-tender and exhibits a slight browning on the underside. This initial bake ensures a soft, spaghetti-like texture.

2. Cooling and Storing (for Meal Prep)

   Once baked, allow your spaghetti squash halves to cool completely. If you’re planning to enjoy this meal later, transfer the cooled halves to an airtight container and store them in the refrigerator. They will keep beautifully for 2-3 days, ready for the second bake when you are. If you’re eager to dig in right away, feel free to skip this cooling step and move directly to stuffing!

Smart Notes on Meal Prep for Busy Weeknights

The ingenious aspect of this stuffed spaghetti squash recipe lies in its “double baked” approach, making it an absolute champion for meal preparation. By baking the spaghetti squash halves in advance, you significantly reduce the cooking time required for your final meal, transforming a longer cooking process into a quick 15-minute assembly and reheat. This efficiency is perfect for those busy weeknights when time is precious.

I’ve found that the pre-baked spaghetti squash shells maintain their freshness and texture for at least 2-3 days when stored properly in the fridge. This makes them an excellent candidate to integrate into your weekly meal plan, offering flexibility and convenience. You can simply pull them out, stuff them, and bake. If you’re truly a meal-prep pro, you can take it a step further. Combine the chickpea, spinach, artichoke, olive, and sun-dried tomato mixture ahead of time. Store this vibrant filling in a separate airtight container in the fridge, and you’ll have an almost instant stuffing ready to go. This level of preparation ensures that a nourishing, homemade meal is always within easy reach.

For those who appreciate the simple pleasure of cold pizza (like me!), you might also enjoy this dish cold. If you don’t have the luxury of coming home for lunch or reheating your spaghetti squash at work, simply combine the mixture, stuff your pre-baked squash, and enjoy it straight from the fridge. It’s surprisingly delicious chilled, offering a fresh and hearty alternative to typical grab-and-go options.

How to Serve Double Baked Stuffed Spaghetti Squash for Maximum Flavor

When you’re ready to enjoy your delicious stuffed spaghetti squash, preheat your oven to 400°F (200°C). In a medium-sized bowl, gently combine the vibrant baby spinach, protein-rich chickpeas, creamy artichoke hearts, briny Kalamata olives, and sweet sun-dried tomatoes. This medley of Mediterranean-inspired flavors creates a truly delightful filling.

Next, take each pre-baked spaghetti squash half and spread a generous 1/4 cup of your favorite marinara sauce (or pasta sauce) into the bottom. This layer of sauce adds moisture and a rich, savory base. Then, carefully stuff each half with half of your prepared veggie mix, ensuring it’s well distributed. Drizzle another 1/4 cup of marinara sauce over the top of each stuffed half. This extra layer of sauce will bubble and caramelize beautifully during the second bake, intensifying the flavors.

Bake the stuffed squash for 15-20 minutes, or until the marinara sauce is hot and bubbling, and the spaghetti squash is thoroughly reheated and infused with all the wonderful flavors. Serve the spaghetti squash immediately, straight from its shell. Garnish with a sprinkle of fresh herbs like chopped basil or parsley, and a generous dusting of vegan parmesan for an extra layer of savory goodness. The vegan parmesan melts slightly into the warm squash, creating a delightful texture and taste.

This Double Baked Stuffed Spaghetti Squash is perfect for an easy, yet impressive, lunch or dinner. Whether you prepare it entirely in advance for a grab-and-go option or enjoy it freshly baked in one sitting, it’s always a satisfying choice. I personally love making this dish on a Wednesday night to savor with a relaxing glass of red wine, then happily reheat the leftovers for a quick and healthy lunch the next day. The secret to maximizing enjoyment is to keep that vegan parmesan close by, allowing you to easily sprinkle it over each newly excavated layer of tender squash noodles as you eat. Enjoy every delightful bite!

More Delicious Spaghetti Squash Recipes to Explore

If you’ve fallen in love with the versatility and deliciousness of spaghetti squash, you’ll be thrilled to discover more creative ways to enjoy this healthy vegetable. Here are a couple of other fantastic spaghetti squash recipes from Flora & Vino that you might love to try:

• Meal Prep Double Baked Greek Spaghetti Squash

  Dive deeper into Mediterranean flavors with this dedicated Greek-inspired version, perfectly designed for efficient meal planning.

• Italian Stuffed Spaghetti Squash

  For lovers of classic Italian cuisine, this recipe offers all the comforting flavors you crave, nestled within a spaghetti squash shell.

I Want to Hear From You! Share Your Creations

If you embark on the culinary adventure of making this Double Baked Stuffed Spaghetti Squash recipe, please don’t hesitate to let me know! Your feedback is incredibly valuable and inspires me to create even more delicious recipes for you to enjoy.

Be sure to leave me a comment below, along with a star rating and a review, so I can use your insights to refine and develop even more “yums.”

Give me a shout on Instagram and remember to use the hashtag #floraandvino to showcase your incredible culinary creations. I absolutely love seeing what you make!

And for more recipe inspiration, make sure to check out my Pinterest page. You can easily pin more recipes like this one to your boards to try later.

Love this post and eager for more delightful content? Head over to my homepage and subscribe to receive updates and new recipes delivered directly to your inbox!

XO Lauren

Print

Disclosure: This post contains affiliate links, meaning I earn a commission if you use these links. I only recommend brands I love, trust, and can’t keep quiet about!