Vegan Paleo Stuffed Spaghetti Squash

Total time1 hr 15 min

Prep time15 min

Cook time1 hr

Golden roasted spaghetti squash halves become the perfect vessel for a rich, simmered tomato filling built on sautéed onion, red bell pepper, and garlic, finished with tomato paste and a blend of oregano, basil, and thyme for deep, savory flavor. The squash strands get scraped right into that sauce, so every forkful is loaded with tender, saucy texture rather than just sitting on top. A quick pass under the broiler crisps up the edges before a scatter of fresh parsley finishes things off. It's a hearty, low-carb-style dinner that comes together in one skillet and bakes right in its own shell, making cleanup as easy as the meal is satisfying. This one holds up beautifully as a vegan main dish, with the roasted squash doing double duty as both bowl and bite. Serve it straight from the shells for a dinner that feels a little impressive without much extra effort.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the squash

2 medium spaghetti squash (about 2 lb each), halved lengthwise and seeds removed
Spaghetti Squash Organic Spaghetti Squash Delta Fresh Spaghetti Squash Eubanks Produce Farms Spaghetti Squash
Sarah's Homegrown Spaghetti Squash
See all
2 tbsp olive oil, divided
½ tsp salt, divided
¼ tsp black pepper, divided

For the filling

1 lb ground beef (85% lean)
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 medium yellow onion, finely diced
1 medium red bell pepper, finely diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
¼ tsp red pepper flakes (optional)

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a large baking sheet. Brush the cut surfaces with 1 tbsp of the olive oil and season with 1/4 tsp of the salt and 1/8 tsp of the black pepper.
2
Flip the squash halves cut-side down on the baking sheet. Roast for 35–45 minutes, until the skin yields easily when pressed and a fork pierces the flesh with no resistance.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!