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.
Well hello there, February. Where did you come from?
It was my 4-year-old who reminded me yesterday that February is coming. And this morning that it’s here.
I feel like I’ve got lots to look forward to this month – the big game this weekend, a family get together, Valentine’s Day and a blogging conference later this month with some friends – but I’m still blinking hard at the calendar and tilting my head sideways as if to ask it, “Are you sure?”
Ah well, on we go!
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!
And while my husband is a good sport, he generally wants a little meat added to his meals when I’m going vegetarian. #totalcarnivore
But these southwest vegetarian stuffed spaghetti squash are so hearty and filling, even he was all set!
And 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 swung through Walmart to snag these few ingredients in the grocery section — Earth Balance is in the refrigerated section while the Birds Eye protein blend and Gardein meatballs are in the frozen section — and I was ready to make a meal!
(So yes, you can get some great plant-based options at Walmart. Go check them out at your local store!)
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?
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!
A few notes on this southwest vegetarian stuffed spaghetti squash:
- 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!
Check out these other stuffed squash recipes:
- Stuffed butternut squash with quinoa, mushrooms and spinach (Family Food on the Table)
- Sausage and peppers stuffed spaghetti squash (Nutmeg Nanny)
- Apple-stuffed acorn squash (A Family Feast)
- Sausage and kale stuffed spaghetti squash (Family Food on the Table)
- 2 medium spaghetti squash
- 1/4 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
- Salsa, shredded cheese, chopped fresh cilantro, sliced avocado or guacamole, Greek yogurt or sour cream, hot sauce or sriracha
- 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!
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.
Amount Per Serving: Calories: 445 Total Fat: 27g Saturated Fat: 6g Trans Fat: 1g Unsaturated Fat: 19g Cholesterol: 12mg Sodium: 612mg Carbohydrates: 40g Net Carbohydrates: 0g Fiber: 11g Sugar: 15g Sugar Alcohols: 0g Protein: 18g