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Veggie Filled Spaghetti Squash


  • 1 medium spaghetti squash
  • 1 can kidney beans drained and rinsed
  • 1/2 cup red tomato sauce
  • 1 small red onion
  • 1 1/2 cup chopped broccoli fresh
  • 1 small zucchini chopped
  • 4 fresh carrots peeled and sliced
  • 1/2 cup sliced white mushrooms fresh
  • ~5-6 mini belled peppers diced
  • 2 Tbsp. chopped garlic
  • 3 Tbsp. EVOO
  • salt and pepper to taste
  • 1/2 tsp. oregano
  • 1/2 tsp. Italian seasonings
  • 1/4 tsp. garlic powder
  • dash of onion powder
  • 1/2 cup pepper jack cheese


  • Preheat oven to 400 degrees F. Cook spaghetti squash according to directions above.
  • While spaghetti squash is cooking, heat olive oil in a large pan on the stove. Add in onion, mushroom, peppers, carrots, and garlic. Stir for a few minutes, then add in the zucchini, broccoli and seasonings. Cook until vegetables become slightly tender and broccoli becomes bright green.
  • Remove veggies from heat and add in the kidney beans and red sauce. By this time, squash should be ready to come out of the oven. Let cool slightly, and then using a fork scrape out some of the insides and mix into the veggie mixture. Leave some of the squash to keep the bowl shape. Mix in the squash and add some of the cheese (leave some extra cheese for topping).
  • Scoop the veggie/squash mixture back into the hollowed out bowls and top with remaining cheese. Place back in the oven and cook for ~5 minutes or until cheese has melted. Enjoy!


Adapted from Inspired by: Love & Zest