Stuffed Spaghetti Squash

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Stuffed Spaghetti Squash

Stuffed Spaghetti Squash

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 10 hour, 10 minutes
  • Yield: 4 servings 1x


Spaghetti squash is baked until tender and filled with sautéed spinach, white pea beans, sundried tomatoes, mushrooms and mozzarella cheese in a pesto sauce.


  • 2 medium spaghetti squash
  • 3 tbsp canola oil, divided (45 mL)
  • 1 tsp each salt and pepper (5 mL)
  • 1 package sliced crimini mushrooms (227 g)
  • 4 cups fresh spinach, chopped (900 g)
  • 1 (19 oz) can white pea beans (navy beans), drained and rinsed (540 mL)
  • 1 cup mini mozzarella balls (250 mL)
  • ½ cup sundried tomatoes, chopped (125 mL)
  • 2 tbsp prepared pesto (30 mL)


Preheat oven to 450ºF (230ºC).

Cut squash in half lengthwise and scoop out seeds. Drizzle squash halves with 2 tbsp (30 mL) of canola oil, season with salt and pepper. Place cut-side down on foil-lined baking sheet. Bake 30 minutes, until tender.

Remove squash from oven, set aside until cool enough to handle.

Meanwhile, in a large non-stick pan over medium-high heat, add remaining canola oil and mushrooms. Cook until mushrooms have released their water, 6-8 minutes. Add spinach, cook until wilted, 3-4 minutes; remove from heat.

Use a fork to shred the inside of each squash, leaving about a ½-inch (1.25 cm) of squash in the skin. In a large bowl add shredded squash, sautéed mushrooms, spinach, white pea beans, mozzarella balls, sundried tomatoes, and pesto; gently toss to combine. Divide the squash mixture among the 4 skins. Return to oven and bake 15 minutes, until mozzarella balls are melted. Serve warm.


Tip: To lower sodium content, use no salt added canned white pea beans.


  • Serving Size: 1 serving
  • Calories: 503
  • Sugar: 13.3 g
  • Sodium: 1313 mg
  • Fat: 24 g
  • Saturated Fat: 7.5 g
  • Trans Fat: 0.7 g
  • Carbohydrates: 55.1 g
  • Fiber: 12.4 g
  • Protein: 22.8 g
  • Cholesterol: 34 mg

Keywords: Stuffed Spaghetti Squash, Stuff Squash, Spaghetti Squash