Here are some delicious vegetarian spaghetti squash recipes that are both healthy and easy to prepare:

1. Vegetarian Spaghetti Squash Skillet

This quick skillet dish is packed with mushrooms, chickpeas, and marinara sauce, making it a hearty meal.

Ingredients:

• 1 (3-pound) spaghetti squash
• 2 teaspoons olive oil
• 1 medium onion, chopped
• 8 ounces mushrooms, sliced
• 3 garlic cloves, minced
• ¾ teaspoon ground oregano
• ½ teaspoon ground pepper
• ⅛ teaspoon salt
• 1½ cups marinara sauce
• 1¾ cups no-salt-added chickpeas, rinsed and drained
• ¼ cup minced parsley
• ⅓ cup grated Parmesan cheese (optional)

Instructions:

1. Microwave the spaghetti squash for about 15 minutes until tender. Let it cool, then cut in half and scrape out the seeds.
2. In a skillet, heat olive oil over medium-high heat. Sauté onion and mushrooms until tender.
3. Add garlic, oregano, pepper, and salt; cook for another minute.
4. Stir in the spaghetti squash strands, marinara sauce, chickpeas, and parsley.
5. Top with Parmesan cheese and broil until melted. Serve warm[1].

2. Very-Veggie Spaghetti Squash

This vibrant dish is loaded with fresh vegetables and topped with feta cheese and olives.

Ingredients:

• 1 medium-sized spaghetti squash
• 1 tablespoon extra virgin olive oil
• 1 large shallot or half small onion, chopped
• 3 cloves garlic, minced
• 2 vine-ripened tomatoes, seeded and chopped
• 2 cups baby spinach, roughly chopped
• ½ cup crumbled feta cheese
• ¼ cup kalamata olives, sliced
• ¼ cup fresh basil, chopped

Instructions:

1. Roast the spaghetti squash at 400°F for about 30-40 minutes until tender.
2. In a skillet, heat olive oil and sauté shallots until tender. Add garlic and cook for another minute.
3. Stir in tomatoes and cook until they start to break down. Add spinach and cook until wilted.
4. Combine the cooked spaghetti squash strands with the vegetable mixture, add feta cheese and olives, and toss to combine[2].

3. Spinach Stuffed Spaghetti Squash

A creamy vegan option that features spinach and dairy-free cheese.

Ingredients:

• 1 spaghetti squash
• Olive oil for brushing
• 3 garlic cloves, minced
• 7 oz spinach (fresh or frozen)
• ⅔ cup dairy-free cream cheese or cashew cream
• Salt and pepper to taste
• Optional: vegan feta cheese

Instructions:

1. Preheat the oven to 400°F. Cut the spaghetti squash in half and scoop out the seeds.
2. Brush with olive oil and roast for about 40 minutes until tender.
3. Sauté garlic in a pan, add spinach until wilted, then mix with cream cheese.
4. Fill each squash half with the spinach mixture and top with vegan feta if desired. Bake for an additional 15 minutes[3].

4. Roasted Spaghetti Squash with Pesto

A simple yet flavorful dish featuring roasted chickpeas and red peppers.

Ingredients:

• Spaghetti squash (about 3 lbs)
• Chickpeas (canned or cooked)
• Red bell peppers, chopped
• Pesto sauce

Instructions:

1. Preheat the oven to 400°F. Cut the spaghetti squash in half and scoop out the seeds.
2. Place on a baking sheet with chickpeas and red peppers; season with olive oil, salt, and pepper.
3. Roast for about 40–60 minutes until tender.
4. Serve topped with chickpeas, peppers, and a drizzle of pesto[4].

These recipes highlight the versatility of spaghetti squash while offering nutritious vegetarian options that are perfect for any meal!