Vegan, Salt-Free Stuffed Spaghetti Squash Recipe

Healthy, Vegan, Salt-Free Recipe: Stuffed Spaghetti Squash

Cooking a healthy, delicious meal can be a challenge. Cooking a healthy, delicious meal without any cooking skills, well, that’s just a nightmare. Until now. Seriously, this is the type of healthy, easy recipe anyone can master and everyone will enjoy!

Vegan, Salt-Free Stuffed Spaghetti Squash Recipe

1 medium spaghetti squash
1 small onion
2 small (or 1 medium) beefsteak tomato
2 handfuls arugula
Olive oil

Prefer stuffed peppers? Try this healthy stuffed peppers recipe!

Preheat oven to 375 degrees. Place the whole (washed) spaghetti squash in the microwave for about 3 minutes to soften the skin. Remove from microwave and cut the spaghetti squash in half, lengthwise. Scoop out the seeds and guts with a spoon and discard. Coat a baking sheet with a small amount of olive oil to prevent sticking. Place spaghetti squash cut side down on the baking sheet and bake at 375 degrees for about 45 minutes (or until the skin can be easily punctured with a fork).

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When spaghetti squash is done, or almost done, sauté chopped onions and tomatoes in a bit of olive oil until onions and tomatoes are tender. Add arugula and continue to sauté until onions begin to brown and arugula wilts.

Plate spaghetti squash halves and fill with the tomato, arugula and onion sauté. Serve immediately. If you prefer, you can top with grated parmesan cheese as well.


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