Non-dairy Stuffed Spaghetti Squash

Non-dairy Stuffed Spaghetti Squash. Somedays, I want a one meal plan to reduce the leftovers, especially on a new recipe. Unfortunately, kids can be extremely picky. Hence, there are days I try something new and they have any at all. However, I would need to finish the rest myself. Therefore, I would love to make one meal plan.

Non-dairy Stuffed Spaghetti Squash Recipe

Non-dairy Stuffed Spaghetti Squash



1 (2 – 3 pound) spaghetti squash

2 tbsp olive oil

kosher salt

Inside the squash:

1/2 lb chicken

1/2 lb sausage

3 garlic cloves (minced)

sundried tomato soak in oil (2 tbsp sundried tomato oil)

1 cup chicken broth

1/2 cup non-dairy milk

1/2 cup non-dairy cheese shred or slice


salt and pepper

chili pepper


  1. First, prepare the oven by setting the temperature to 375 degrees F. Then, cut the squash and remove the seeds. Next, drizzle olive oil on top. Place the cut side face down on the baking tray. Bake 35 – 40 minutes.
  2. While the squash is baking, do work on the other ingredients that go in the squash. Secondly, turn on the stove and add oil to the skillet. Sauté garlic, drizzle sundried tomato oil, and olive oil in the squash. Once the garlic is cooked enough and adds protein.
  3. Season with salt and pepper, and chili flakes.
  4. After the protein, has been fully cooked, add in chicken broth, and non-dairy milk.
  5. When the time has reached 40 minutes, remove squash from the oven and take a fork to scrape the inside content of the squash. Last but not least, add non-dairy cheese on top of the squash. Bake for 10 – 15 minutes until the cheese is all melted.
Non-dairy Stuffed Spaghetti Squash

Stuffed Spaghetti Squash Tip

Spaghetti squash is a fantastic dish to stay healthy. Squash is a vegetable that has the appearance of spaghetti. Therefore, you can omit the carbohydrates and have lots of good vegetables. Thus, you can easily add any ingredients that you have in the fridge. If you enjoy the strand of the squash more visible less mushy, do bake for 35 – 40 minutes. However, for the strands to be much softer do bake for 45 minutes – 1 hour. Also, when the squash is cooked until the low temperature at 375 degrees F the squash will be firmer.

If you enjoy spaghetti squash, do try stuffed pepper. I would love to try more stuffed pepper.

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