Creamy Spinach Stuffed Spaghetti Squash

Creamy Spinach Stuffed Spaghetti Squash


  • 1 spaghetti squash
  • 1 red onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, peeled and chopped
  • 1/2 bag of spinach
  • 4 cloves garlic, minced
  • 8oz pkg vegan cream cheese
  • 1/4-1/2 cup homemade oat milk
  • Vegan parm
  • Salt and pepper to taste
  • A little oil for drizzle


  1. Preheat oven to 425°F.
  2. Chop the squash in half longways and scrape out the seeds. Drizzle with a little oil and salt and pepper. Flip over so it’s flesh side down and roast for about 40 minutes.
  3. While the squash is roasting, begin making the filling. In a pan on medium/low sweat down the onion, carrot, and celery until softer.
  4. Add the baby spinach and let wilt. Then add the garlic for just about a minute.
  5. Stir in the vegan cream cheese, oat milk, and a little vegan parm.
  6. Add salt and pepper to taste.
  7. Once the squash is done, shred just a bit of the middle but not all of it and keep in the skin.
  8. Add the filling to each and top with more vegan parm. Bake again in a 350°F oven for just about 8 minutes to melt the top cheese a bit.
  9. Serve in squash bowls and enjoy!

Recipe and Image contributed by @midnightmunchiesandmore

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