Roasted spaghetti squash rings stuffed with creamy mushroom and spinach stuffing, topped with tangy spicy garlicky arrabbiata sauce! It is a perfect low carb, gluten-free keto friendly dish.
Spaghetti squash is so versatile vegetable. You can use it in so many different ways. It could be as simple as just garlic and butter infused or as fancy as creamy mushroom and spinach stuffed rings topped with spicy arrabbiata sauce 😉 This vegetable loaded recipe is a great combination of delicate and strong flavors all together.
It uses so many different vegetables including spaghetti squash, mushrooms, spinach, onions, tomatoes, garlic. Also uses herbs like oregano, red chili flakes, garlic powder, salt and pepper. This is a first time I tried making spaghetti squash stuffed rings and it was a hit! If you like the combination of the flavors, check out bulletproof lasagna recipe!! You’ll sure yo like it just as much!!
This dish is one of my favorite ways of enjoying low carb comfort food! Pair it with some light body red wine or even as simple as sparkling water to make a nice dinner!! If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this deliciousness!!
Happy and Healthy Eating!
Spaghetti Squash Stuffed Rings
Ingredients
- 1 Spaghetti Squash
- 3-4 tbsp Extra Virgin Olive Oil
- 1 tsp Salt
- 1 tsp Ground Black Pepper
Stuffing
- 24 oz Organic Baby Bella Mushrooms
- ½ lb Organic Baby Spinach
- 1 cup Chopped Yellow Onions
- 2 tbsp Salted Butter olive oil if making vegan
- 1 tbsp Minced Garlic
- 1 tsp Salt
- ½ tsp Ground Black Pepper
- ½ tsp Red Chili Flakes
- ½ tsp Garlic Pwd
- ½ tsp Dry Oregano
- ½ cup Ricotta Cheese squeezed and crumbled tofu if making vegan
- 3 tbsp Heavy Cream blended mixture of 2 part soy milk and 1 part extra virgin olive oil
Arrabbiata Sauce
- 1 tbsp Sliced Garlic
- 1 tbsp Red Chili Flakes less for less heat
- ½ tsp Ground Black Pepper
- ½ tsp Garlic Powder
- ½ tsp Salt or as per taste
- 1 tbsp Olive Oil
- 1 cup Marinara Sauce
Assembly
- 1 cup Shredded Mozzarella Cheese optional if making vegan
Instructions
Prepare Spaghetti Squash
- Preheat oven at 400°F.
- Wash and wipe the spaghetti squash.
- Trim the ends and peel the spaghetti squash. Peeling is optional here. I like to leave the skin on and serve it with the skin on. We discard the skin while we eat. But if you like to peel it off before hand you can. It makes the prep little harder and eating little easier!
- Slice in 1” rings and scrape off the seeds using a spoon.
- Coat each ring with extra virgin olive oil. Sprinkle salt and pepper on it.
- Place them on a baking sheet and roast them for 25 minutes.
Prepare the filling
- While squash is roasting, prepare the filling.
- Heat 2 tbsp of salted butter or olive oil (if making vegan) in a pan.
- Saute chopped onions and minced garlic in butter or olive oil (if making vegan) until the onions are translucent and the raw smell of onion and garlic is gone. Add 1 tsp of salt while cooking onions, it makes this steps a little faster.
- Once onions and garlic are cooked, add washed/chopped mushrooms.
- Keep sautéing mushroom until they are completely cooked and all the water from mushroom is evaporated, this step takes good amount of time.
- Once the mushrooms are cooked, add chopped baby spinach and cook it until the spinach is wilted and all the water from spinach has been evaporated.
- Take it off the stove and let it sit for 5 minutes. Then add ricotta cheese or squeezed and crumbled tofu (if making vegan). Add ground black pepper, red chili flakes, garlic powder and dry oregano.
- Add 3 tbsp of heavy cream (or soy milk/EVOO mix if making vegan) and mix it very well.
Make Arrabbiata Sauce
- Heat 1 tbsp of olive oil a pan and saute sliced garlic and red chili flakes until garlic turns golden brown.
- Add marinara sauce, salt, pepper and garlic powder. Mix it very well and bring it to boil, simmer it for 5 minutes.
Assembly
- Once the spaghetti squash rings are roasted, place 2-3 tbsp of mushroom and spinach filling in the middle of the ring. Top it with some shredded mozzarella cheese.
- Bake it on 400°F for 10 minutes or until the cheese is melted.
- Take them out after max 10 minutes of baking, place spicy arrabbiata sauce around the mushroom and spinach filling on the ring and serve it hot!
This looks ridiculously delicious and I can’t wait to try it!
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This looks incredible! Going to make this for my family.
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This looks so delicious. I definitely try this recipe!
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Such a good recipe, I think my boyfriend will love it 🙂
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These look and sound delicious. Will try soon!
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I’ve never seen anyone do spaghetti squash rings like that! How creative! I might try a variation of the stuffing, but I love the overall idea!
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Gourmet! Love how presentable and delectable these are.
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that looks very tasty! i will have to try it sometime!
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Besides being healthy this dish looks so beautiful. The different colors and flavors make it the perfect one for me.
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Looks really delicious would love to try it out sometime
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This looks so good. I’m saving it to try it later. This squash is in season now, so it’ll probably be good to try.
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looks yummy. I’ll definitely try the recipe
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This looks so yummy! I would love to try this out this weekend.
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Looks yummy! Would love to try this next time!
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What a delicious looking recipe! I have actually never tried squash spaghetti, only zucchini. I need to try it one day soon.
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Ooo I like spaghetti squash, these look like they would be quite tasty!
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Wow! It looks so delicious..I would love to try it when I get back from my vacation. My father would love this recipe.
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OMG this sounds and looks great. Must be tasty. I must try tomorrow!!!
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This looks like a great recipe!