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Close up of vegetarian meatballs served over a southwestern stuffed spaghetti squash with a fork resting in the side.
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Southwest vegetarian stuffed spaghetti squash

Southwest vegetarian stuffed spaghetti squash is a hearty and satisfying plant-based recipe with great flavor and textures.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Yield: 4 servings

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!

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Notes

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.

Nutrition

Serving: 1serving | Calories: 445kcal | Carbohydrates: 40g | Protein: 18g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 612mg | Fiber: 11g | Sugar: 15g
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