Vegan Whole30 Stuffed Spaghetti Squash with Marinara

Total time1 hr 20 min

Prep time15 min

Cook time1 hr 5 min

Vegan Whole30 Stuffed Spaghetti Squash with Marinara

Golden roasted spaghetti squash halves become the perfect vessel here, their tender strands soaking up a rich, slow-simmered marinara built from crushed tomatoes, tomato paste, and a savory base of softened onion and garlic. Dried oregano and basil bring a classic Italian depth, while a pinch of red pepper flakes adds a gentle kick if you want it. The sauce gets time to thicken and deepen on the stove before it's spooned generously into each squash shell, pressed right into those tender strands so every bite gets coated. A quick final bake melds everything together, and a scatter of fresh torn basil at the end brightens the whole dish. Served straight from the shell, it's a hearty, comforting plate that fits neatly into a plant-based rotation without sacrificing that cozy, saucy, Italian-inspired flavor. It's a satisfying dinner that just happens to work beautifully for a vegan table.

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Ingredients

4 servings

For the squash

2 medium spaghetti squash (about 2 lb each)
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2 tbsp olive oil, divided
½ tsp salt
¼ tsp black pepper

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
3 cloves garlic, minced
1 tsp dried oregano
½ tsp dried basil
½ tsp red pepper flakes (optional)

For the marinara

1 can (28 oz) crushed tomatoes
1 tbsp tomato paste
½ tsp salt
¼ tsp black pepper

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Halve each spaghetti squash lengthwise and scoop out the seeds. Brush the cut sides with 1 tbsp of the olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side down on a large baking sheet.
2
Roast the squash for 35–40 minutes, until the flesh is tender when pierced with a fork and the strands pull away easily. Remove from the oven and flip the halves cut-side up to cool slightly. Leave the oven on.

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