Name: Double Baked Stuffed Spaghetti Squash
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Vegan
Ingredients: 1 large spaghetti squash; Himalayan sea salt; Black pepper; pinch of dried oregano and basil; 2 cups baby spinach, chopped; 1 cup chickpeas, drained and rinsed; 1/4 cup artichoke hearts, roughly chopped; 2 TBSP pitted Kalamata olives, chopped; 2 TBSP sun-dried tomatoes (not packed in oil!), roughly chopped; 1 cup sugar-free marinara or pasta sauce; vegan parmesan; chopped basil or parsley

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Easy stuffed spaghetti squash loaded with chickpeas, marinara, and fun Greek veggies. Perfect for meal prep and easy weeknight lunches and dinners.

Home ownership, while being comforting and fulfilling, is also a whole lot of maintenance.

I never thought I’d miss that friendly repair man who came to fix everything in our old apartment whenever I wanted for FREE.

Last week our microwave filter needed to be replaced.

If you’re thinking, “Hold up…microwaves have a filter?”, you’re not alone.

That’s what I said, too!

To be honest, I’ve never really been my microwave’s biggest fan (it never reheats stuff the second time around to taste quite as good, does it?), but I’d come to rely on it for warm food after a long day.

So I decided to create an easy meal that reheats quickly and deliciously in the oven, instead.

Enter these Double Baked Stuffed Spaghetti Squash!

The perfect plant-based meal to make in advance for hearty food that will steal your heart in just 15 minutes.

I’ve been feeling a little unsure of what to eat lately– maybe it’s the schizophrenic weather (Is it spring or winter though? Asking for a confused friend.), or maybe I’m just in a….*insert shudder here*…foodie rut.

It happens to the best of us.

It’s easy to get complacent in a comfortable pattern of messy macro bowls and roasted tray dinners and forget that there are other eats out there.

Some not served in overflowing bowls.

They’re served in overflowing spaghetti squash!

OK, so it might be a stretch to call this spaghetti squash truly Greek.

The closest I’ve ever gotten to Greece is laboriously studying my Art History Textbooks in undergrad.

But it is stuffed with some of my favorite Mediterranean flavors, like salty Kalamata olives, sweet sun-dried tomatoes, creamy artichoke, and leafy spinach.

Throw in some chickpeas for protein and you have a full plant-based meal in a sturdy spaghetti squash shell.

Concise, time-saving, and delicious.

What You Need to Make Double Baked Stuffed Spaghetti Squash

Here’s what you need:

spaghetti squash
Himalayan sea salt
Black pepper
oregano and basil
baby spinach
chickpeas
artichoke hearts
Kalamata olives
sun-dried tomatoes
marinara or pasta sauce

That’s it!

How to Make Double Baked Stuffed Spaghetti Squash

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Rinse of the spaghetti squash exterior and pat dry.

Carefully cut the squash in half and remove the seeds and pulp with a spoon.

Sprinkle the interior of the squash with Himalayan sea salt, black pepper, dried oregano, and dried basil.

Place the squash on the parchment lined baking sheet, cut side down. Bake for 45-60 minutes, until the squash is fork tender and lightly browned underneath.

At this point, allow your squash halves to cool then store them in an airtight container in the fridge until ready to use.

The spaghetti squash halves will keep in the refrigerator for 2-3 days.

If you’re already to eat, skip this step.

Notes on Meal Prep

The premise of this meal prep-able spaghetti squash is that it’s double baked!

By baking the spaghetti squash halves in advance, you cut the cook time down to 15 minutes for the final feast.

I find that the shells keep for at least 2-3 days in the fridge, so they’re perfect to add to your meal plan for the week.

If you’re really on top of your meal-prep moves, you can even mix together the chickpea, spinach, artichoke, olive, an sun-dried tomato mixture in advance to keep in the fridge for easy stuffing.

Who else is a fan of cold pizza?

If you don’t have the option to come home at lunch or reheat your spaghetti squash, you can also throw the mixture together and enjoy straight from the fridge.

How to Serve Double Baked Stuffed Spaghetti Squash

When you’re ready to eat, preheat the oven to 400°F.

Combine the spinach, chickpeas, artichoke hearts, olives, and sun-dried tomatoes in a medium bowl.

Spread 1/4 cup marinara sauce in each spaghetti squash half and stuff with half of the veggie mix.

Top each half with another 1/4 cup marinara and bake them for 15-20 minutes, or until the sauce is hot and bubbling and spaghetti squash is reheated.

Serve the spaghetti squash immediately straight from the shell with fresh herbs and vegan parmesan.

Enjoy this Double Baked Stuffed Spaghetti Squash for an easy lunch or dinner that you can prepare in advance or enjoy all in one sitting.

I think it would taste great like this on a warm summer’s day lunch break.

I love to top make this in Wednesday nights to enjoy with a glass of red wine and then reheat leftovers the next day for lunch!

The secret is to keep the vegan parmesan close by so you can easy sprinkle on each newly excavated noodle layer revealed.

Enjoy!

More Spaghetti Squash Recipes

I Want to Hear From You

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Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

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XO Lauren