Vegetarian Whole30 Stuffed Spaghetti Squash with Marinara

Total time1 hr 20 min

Prep time15 min

Cook time1 hr 5 min

Vegetarian 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 sautéed onion and garlic. Dried oregano and basil bring warmth to the sauce, while a pinch of red pepper flakes adds a gentle kick if you want it. Everything gets spooned right into the roasted squash shells and returned to the oven just long enough to heat through and set, so the edges caramelize slightly and the filling settles into the strands. A scatter of fresh torn basil on top finishes each half with a bright, herby lift. It's a hearty, comforting dinner that eats like a full meal straight from the shell, and it holds up beautifully as a vegetarian option for anyone craving cozy, saucy, Italian-inspired flavors without any meat on the plate.

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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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