Spinach Stuffed Spaghetti Squash with Vegan Feta

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

Recipe Video

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: Bianca Zapatka

This easy vegan garlic spinach and feta cheese Spaghetti Squash recipe is the best healthy and delicious comfort food for fall! These stuffed squash boats are cheesy, creamy, dairy-free, gluten-free, loaded with vegetables, and even low-carb!

5 von 29 Bewertungen

Print Pin Review

Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 55 minutes mins

Course Appetizer, Lunch & Dinner, Main Course, Pasta, Side Dish

Cuisine American, German

Servings 2 Servings

Calories 292 kcal

Ingredients

• 1 spaghetti squash
• 1-2 tbsp olive oil divided
• 3 garlic cloves
• 7 oz spinach 200g, fresh or frozen
• ⅔ cup dairy-free cream cheese or cashew cream, *see recipe notes
• salt and pepper to taste
• 1 cup vegan feta cheese 150g, optional
• ¾ cup dairy-free cheese 75g, grated, optional

To serve (optional)

• vegan Parmesan
• pine nuts
• fresh thyme

Instructions 

*Note: Check out the recipe video + step-by-step instructions above!

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).

Nutritions

Calories: 292kcal | Carbohydrates: 7.5g | Protein: 12g | Fat: 24.5g

Nutrition is calculated automatically and should be used as estimate.

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