Loaded Spaghetti Squash

Preparation info
  • Makes:


    stuffed halves
    • Difficulty


    • Ready in

      55 min

Appears in
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life

By Matt Frazier and Stepfanie Romine

Published 2021

  • About

Squash is like nature’s bowl; it’s just begging to be stuffed. Here, we loaded up on everything we’d normally put on pasta for a fun, quick dinner. This is one that’s regularly added to the menu in winter, with the squash prepped on a batch-cooking day. Bake your squash ahead of time so dinner can be quick.


  • 1 large spaghetti squash
  • Salt and black pepper
  • Dried herbs, such as oregano, basil, or fennel


  1. Preheat the oven to 400°F 200°C). Line a baking sheet with parchment paper.
  2. Slice the squash in half, scoop out the seeds, then sprinkle the inside liberally with salt, pepper, and herbs of your choice. Place cut side down on the baking sheet.