Southwest vegetarian stuffed spaghetti squash is a hearty and satisfying plant-based meal with great flavor and textures. Add your favorite toppings and dig into this delicious dinner!
This post has been sponsored by Birds Eye®, Gardein®, and Earth Balance®. All thoughts and opinions are my own.
I've been doing more meatless meals so far in 2018. Partly to lighten things up and partly because you know I LOVE me some veggies!
I recently shared my easy vegetarian curry (ready in just 15 minutes), veggie burger scramble is a favorite and I've got another vegetarian recipe coming up for you on Monday.
Today it's all about these southwest vegetarian stuffed spaghetti squash that are so hearty and filling, you won't even miss the meat!
These spaghetti squash bowls are incredibly easy to put together with just a few ingredients.
Yup, we're doing some smart shortcuts here to get a delicious dinner on the table with as little effort as possible!
I think too, having tasty, convenient and versatile products like these on hand really helps in sticking to a nourishing eating plan.
Cause life doesn't always want to slow down when I want it to, and I still want to make a home cooked meal to serve my family.
So having a few go-tos in the fridge and freezer makes it easy to whip up something on a busy weeknight.
You know what else was great about this recipe?
NO clean-up!
That's right. I line my baking sheet to roast the spaghetti squash, lined a toaster oven sheet to cook the meatballs and the Birds Eye blend cooks in its own pouch in the microwave.
So you literally just have to clean the plates you eat off of. Hello, dinner time WIN!
Recipe Notes:
To make this easy and efficient, I get the spaghetti squash into the oven and then prep the rest of the ingredients and any toppings I'm going to use.
I baked my Gardein meatballs in a toaster oven, but you can also do them in a skillet or the microwave. The package has directions for all three methods, so do whatever is easiest for you.
As for the toppings, I've got lots of ideas for you. Salsa, shredded cheese, chopped fresh cilantro, sliced avocado or guacamole, Greek yogurt or sour cream, hot sauce or sriracha are all great on top of these southwestern spaghetti squash boats.
I hope you give this a try for a new, easy and super flavorful vegetarian dinner.
Have a great weekend!
XO,
Kathryn
Southwest vegetarian stuffed spaghetti squash
Ingredients
- 2 medium spaghetti squash
- ¼ cup Earth Balance Original Buttery Spread
- Salt and black pepper
- 2 (10 oz.) bags Birds Eye Steamfresh Protein Blends Southwest Style
- 1 (12.7 oz.) bag Gardein Classic Meatless Meatballs
Optional toppings
- Salsa, shredded cheese, chopped fresh cilantro, sliced avocado or guacamole, Greek yogurt or sour cream, hot sauce or sriracha
Instructions
- Preheat oven to 400. Line a rimmed baking sheet with aluminum foil and spray with cooking spray. (You may need two baking sheets.)
- Slice the spaghetti squash in half lengthwise and scoop out the seeds. (For easier cutting, you can microwave each squash for about 5 minutes to soften it.)
- Place each squash half, cut side down, on baking sheet.
- Bake for 30-40 minutes, until the squash is tender. (Exact timing will depend on the size of your squash. You'll be able to tell by pushing on the outside or putting a fork into the inner strands of the inside of the squash if it's tender.)
- While the squash is cooking, prep the fillings and toppings.
- Cook the meatballs according to the package directions. You can heat them in a sauté pan, toaster oven or the microwave.
- Microwave the Birds Eye blend according to the package directions.
- Once the spaghetti squash is cooked and cool enough to handle, use a fork to pull the spaghetti shreds from the inside of each squash half. Be sure to leave a little bit around the outside so the squash keeps its shape.
- Add a tablespoon of Earth Balance to each spaghetti squash half, along with a sprinkling of salt and pepper, and stir to melt and combine with the spaghetti squash noodles.
- Divide each bag of the Southwest blend among the spaghetti squash boats and top each with 3 Garden meatballs.
- Add additional desired toppings and serve!
Becca | Rabbit Food Runner says
The protein blend looks great! I have yet to try Gardein but will have to give it a go!
Kathryn says
Thanks Becca! You should definitely try Gardein - we ADORE these meatballs!