This easy vegan garlic spinach and feta cheese stuffed Spaghetti Squash Boats recipe is the best healthy and delicious comfort food for fall! They’re cheesy, creamy, dairy-free, gluten-free, loaded with vegetables, and even low-carb!
Garlic Spinach Stuffed Spaghetti Squash Boats
I’ve always been a big fan of spinach and I love using it for my favorite recipes like this best vegan garlic mushroom spinach pizza or this simple mushroom pasta. But this time I was craving something that is as delicious but without all the carbs. So I came up with the idea to use baked spaghetti squash instead of traditional pasta, then topped it with the garlic spinach cream from my pizza recipe and vegan feta cheese! Anyway, it turned out so delicious, you won’t even know you’re eating vegetables!
Easy Baked Spaghetti Squash Boats
If you’re new to cooking spaghetti squash, you should definitely try it because it’s not only healthy and delicious but also super simple! You even don’t have to peel the squash, just cut it in half, scoop out the seeds and bake. Once baked, you can fluff the squash flesh with a fork into spaghetti-like noodles. Even though spaghetti squash noodles do not taste like real pasta but it’s a great low-carb, gluten-free and healthy alternative to regular pasta!
I totally love this simplicity when cooking pumpkin or squash! But what I also love is that squash (or pumpkin) is a serious nutrient-rich fall and winter vegetable! It is high in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, and more!
How to Cut Spaghetti Squash
Since Spaghetti squash has a thick shell, it can be difficult to cut it through. But when using a good quality sharp knife and a no-slip chopping board, you can do it. However, if it’s still too tricky for you, feel free to pop the squash into the microwave for 3-4 minutes to soften the shell slightly. This is definitely a great trick to make the cutting easier!
How to cook Spaghetti Squash
Once the spaghetti squash is halved, use a large spoon to scoop out the seeds and discard them. Drizzle the squash with olive oil and use a pastry brush or your hands to cover the interior of the squash. Then place cut-side down on a baking sheet or a large baking dish. For an easier clean up you could also line your baking pan with a sheet of parchment.
The baking time varies, depending on the size of your squash. A small squash will be done sooner than a large squash but it takes usually about 30-60 minutes. When the cut sides are turning golden and the flesh is tender and easily pierced through with a fork, the squash is done roasting!
Garlic Spinach Stuffed Spaghetti Squash Boats
I suggest preparing the vegan feta cheese if using, ahead of time because it needs soaking time to unfold flavors. The simple spinach cream mixture comes together in only 3 minutes so you can make this while the squash cooks. Once the squash is done baking, allow to cool slightly. Then fluff the strands with a fork to get a spaghetti-like noodle texture.
Now spread the spinach cream into each squash half, and top with vegan feta cheese or other dairy-free cheese you like. (You can read this blogpost for recommendations which dairy-free cheeses I prefer). Bake or broil for another 15 minutes or until hot and some crispy golden-brown spots appear on the top.
This Stuffed Spaghetti Squash Recipe is
- Dairy-free
- Grain-free
- Gluten-free
- Easy to make
- Creamy
- Cheesy
- Low-carb
- Healthy
- Protein-rich
- So delicious!
Can I make this recipe ahead?
Not only the vegan feta cheese and the garlic spinach cream can be easily prepared ahead of time but also the baked spaghetti squash! When lunch or dinner comes around, just top it with spinach cream and vegan feta cheese. Then bake for 15 minutes or until hot and melty, then serve as a main course or side dish!
Can I reheat leftover Stuffed Squash Boats?
If you’ll have any leftover stuffed spaghetti squash boats, feel free to reheat them in the microwave as main or side dish the next day. Just take a note that squash has very high water content, so I suggest to scrape the flesh out of its skin and keep refrigerated in a covered container. You can reserve the squash shells to use as serving bowls but store separately. Also, please make sure not to overcook the squash noodles to prevent a mushy mess!
More cheesy vegan stuffing ideas
This baked spaghetti squash is a very versatile recipe! You can try it by using different dairy-free cheese combinations. Here are some of my favorite vegan cheese recipes that would go well with squash noodles:
- cashew ricotta
- melty vegan mozzarella
- easy vegan cheese sauce
- pumpkin cheese sauce
- cheesy sweet potato sauce
- simple cashew cream sauce
You could also sprinkle your stuffed boats with some breadcrumbs for a crunchy texture or vegan Parmesan for more flavor if you prefer.
Since the vegan feta cheese is made of tofu, this recipe is also rich in protein! Anyway, feel free to add some cooked chickpeas, beans, lentils or peas for even more protein or just as a substitute for the feta. And if you’re not into spinach feel free to omit it or swap to other vegetables. I also like adding some garlic mushrooms for meaty texture and more garlicky flavors!
Looking for more easy and vegan cheesy recipes? Then definitely also check out the following:
- Creamy Pumpkin Alfredo
- Stuffed Sweet Potato Skins
- Mexican Tortilla Casserole
- Easy Vegan Quesadillas
- Vegan Grilled Cheese Sandwich
- Simple Pizza Toasts
If you try this Garlic Spinach Spaghetti Squash Boats with vegan Feta Cheese Recipe, please leave me a comment and rating below! And if you take a photo of your healthy spinach noodle dish and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Happy cooking!
Spinach Stuffed Spaghetti Squash
Author:Ingredients
- 1 spaghetti squash
- 1-2 tbsp olive oil divided
- 3 garlic cloves
- 7 oz spinach 200g, fresh or frozen
- 2/3 cup dairy-free cream cheese or cashew cream, *see recipe notes
- salt and pepper to taste
- 1 cup vegan feta cheese 150g, optional
- 3/4 cup dairy-free cheese 75g, grated, optional
To serve (optional)
- vegan Parmesan
- pine nuts
- fresh thyme
Instructions
Cook Spaghetti Squash
- Preheat oven to 400°F (200°C).
- Use a sharp knife to cut the spaghetti squash in half lengthwise. Then use a tablespoon to scoop out the seeds.
- Rub the insides of each squash half with a little bit of olive oil, then place them cut side down on a baking dish or sheet. Bake for about 40 minutes, or until tender and easily pierced with a fork. Cooking time varies depending on the size of your squash. A small squash is done sooner (30 mins) than a large squash (60 mins).
- Once squash is done baking, set aside until it is cool enough to handle. Then fluff the interior with a fork to get a spaghetti-like texture.
Spinach Cream
- In a skillet or saucepan, heat a drizzle of olive oil over medium-high heat. Add the garlic and sauté for a minute, stirring, until fragrant. Then add the spinach and cook for a further minute until wilted. Drain any excess liquid as needed, then stir in the vegan cream cheese (or cashew cream*) to combine. Season with salt and pepper to taste.
Stuffed Spaghetti Boats
- Add the spinach cream into each squash boat and stir to mix. Top with vegan feta and additional grated dairy-free cheese or vegan parmesan, if desired.
- Bake at 356°F (180°C) for 8-10 minutes, then turn your oven to broil and bake another 3-5 minutes or until hot, cheesy and slightly golden-brown on top.
- Serve immediately while hot with toasted pine nuts and fresh thyme on top!
Notes
- Cheese: You can either use store-bought dairy-free cream cheese/ricotta/crème fraîche or make your own cashew ricotta. For a "saucier" result, I suggest making this cashew sauce, or this easy vegan cheese sauce or this vegan pumpkin cheese sauce. For more recipes make sure to read my blogpost (I’ve linked my favorite vegan cheesy recipes which go well with stuffed squash).
- Meal Prep Tip: You can bake the squash ahead of time. Once baked, scrape the flesh out of its skin and keep refrigerated in a covered container. Reserve squash shells to use as serving bowls as desired and store separately. When ready to serve, make the spinach cream and bake until hot as instructed or just reheat in the microwave!
- Nutrition facts: These should be for 1 Serving (1 Stuffed Squash Boat).
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Excellent recipe. Never knew something so simple could taste so good and my kids loved it too. Will most definitely add to my favorites. Thank you so much for sharing!
Glad you enjoyed it! 🥰
All of this was just perfect. I doubled the recipe and it worked just as great. I shredded one carrot and threw in some tomatoes as well to make it a little more filling. Nothing about it was unenjoyable.
That sounds great! 🙂 Glad you liked this recipe! Thanks for your feedback! ❤️
Bianca! This recipe was truly amazing! I am so happy to have stumbled upon your beautifully presented page and delightful recipe, as I am always looking to expand and add excitement to my vegan meal options. You have a new follower in me and I can not wait to try your other recipes! Thank you so much for sharing. <3
Thank you so much, Danelle! I really appreciate that and hope that you’ll find a lot more to cook and bake here. 🙂
Hi Bianca,
The recipe is full of flavor; I really liked the creaminess of the cashew filling, super tasty!
P.S. All the family enjoyed it, thank you for the recipe!:)
So glad all the family liked it! Thanks for your great feedback! ❤️
delicious. Add extra spinach to keep each bite interesting.
Thank you for sharing! I’m happy you liked the recipe! Have a great day! 🙂
This was so good. I used cashew cream and the tofu feta. We loved it!
Sounds great! Thanks! 🙂
Great dish! Delicious
Thanks! 🙂
My 1st time eating spaghetti squash and made this yesterday for dinner! It was soooo good! I love experimenting with food and this was amazing! My husband and I loved it!!
I am so glad your husband loved it, tooo!
Thank you so much for your great feedback!
Best, Bianca 🙂
I made this for dinner tonight super easy and so delicious!!! Thank you so much!!
I am so glad you love this recipe! <3
Thanks for the great feedback! 🙂
Habe dieses Rezept heute ausprobiert. Viel einfacher als gedacht, schmeckt super lecker und bei der gerinen Anzahl an Kalorie brauch man nicht mal ein schlechtes Gewissen haben 👍🏻😋
Das freut mich sehr! Vielen lieben Dank! 🙂
UPDATE: 😀 this recipe is everything it’s promised to be: easy to make, simple common ingredients, and tastes fabulous! The feta really makes this dish.👍🏻👍🏻👍🏻 Thanks!!!💐
Yay! So glad you love it! Thank you! 🙂
🤗 Thank you so much for this recipe. I have two big spagetti squashes to cook, and really wanted to try something new. The oven is heating up right now and I have all the necessary ingredients. I can’t wait to taste this!😋😋😋
I hope you’ll enjoy it! 🙂
Absolutely delicious recipe. This is my boyfriend and I’s first month of being vegan so we were delighted by such a simple and tasty recipe. This will now be a tradition for us to cook every Fall! We are trying to start cooking seasonal so this is a great recipe for that.
So glad you loved this recipe! Thanks for your feedback! 🙂
👋🏻 Hi Bella, congratulations on one month vegan, and thanks for your recommendation for this recipe! I’m going to try this tonight! 😋
I hope you’ll enjoy it! 🙂
I absolutely loved it! The spinach filling was creamy and it complemented perfectly the spaghetti from the squash. The pine nuts and feta enrich the flavors very nicely. Will definitely do again and again!
So glad you loved this recipe! Thank you! 🙂 <3
The recipe I saw never said what to do with the squash!
You can’t expect me to by a squash, cook it, dig out the inside, then not use it!!!???
What’s up with that.
Anyway I added the cooked squash to the spinach and cheese.
The finished meal was way to rich.
We ate it, but next time it won’t have cream cheese.
And of course it will have the squash😳
Sorry, but I have no idea what you are talking about! 😀
Please check the photos and read the recipe. The spinach cream is served with the cooked squash.
Ich habe das Rezept etwas abgewandelt mit Brokkoli statt Spinat und es war auch super lecker
Klingt super! Ich danke dir! 🙂
This was delicious! I used the vegan feta (marinated tofu) you suggest, and in my opinion this is not to be missed. It added great flavor. I prefer Swiss chard so used that in place of the spinach and the results were excellent.
So glad you enjoyed this tofu feta!
Thank you so much for your feedback! ❤️
Fantastic recipe! My boyfriend is a really picky eater and he devoured this. I added some heat in the creamed spinach in the form of red pepper flakes and pepper cheese, and on the squash, a tsp of cayenne sprinkled over both halves while baking. This is a keeper.
Thank you so much, Kellie!
So glad you enjoyed it! 🙂
Much love,
Bianca ♡
This was easy and tasted amazing. <3
So glad you enjoyed it! Thanks! 🙂
First attempt at making spaghetti squash and this is a keeper. I actually made a shrimp Alfredo with spinach and sundried tomatoes right before popping the squash in the oven so upon flaking, I topped with Alfredo mix and cheese and stuck in broiler for about 3 minutes and it’s divine!
So glad you love spaghetti squash! 🙂
Thank you so much for your feedback! <3
This is such a great idea and I would love to give it a try. Love the addition of spinach which makes it so healthy and wholesome. 🙂
Hi Ela, so glad you like it! 🙂 Spinach is my favorite vegetable next to mushrooms 😀 Hope you’ll enjoy it! <3
I did this recipe with the simple cashew cream sauce and it was delicious!! I love spaghetti squash but I get bored with it sometimes. This recipe made it decadent and exciting! And it was easy
Hi Sarah, so glad you enjoyed the squash with the cheesy spinach filling, too! You should definitely try it with additional garlic mushrooms! I made it yesterday and it was sooooooo good! Thank you so much for your feedback! 🙂
Hi! This looks divine! Gonna be trying it tonight. Thanks for the great suggestion!! Would it be possible to include the nutritional info for it though? Wondering how many calories, carbs, fibers etc. one portion contains.
Thanks so much!
Hi Heidi, so glad you’re going to try the recipe! Hope you’ll like it! 🙂 I haven’t calculated the nutritional facts yet but I will do soon. Once I’m finished, I’ll put it in this post! Kind regards, Bianca <3