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Gluten-Free Stuffing Flavored Spaghetti Squash

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  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 1x
  • Category: Side dish
  • Method: Stove top
  • Cuisine: American


This gluten-free stuffing flavored spaghetti squash is a great way to cut down on carbs during the holiday season while still enjoying the savory flavors of a traditional stuffing! Ready in 30 minute from start to finish!


  • 3 pounds spaghetti squash
  • 4 tablespoons vegan butter
  • 1 medium onion, diced
  • 1 celery stalk, diced
  • 1/4 cup chopped pecans
  • 2 tablespoons vegetable broth
  • 1 teaspoon fresh sage, chopped
  • 2 tablespoons flat leaf parsley, chopped
  • 1/2 tablespoon fresh rosemary, chopped
  • 1/4 cup freshly grated parmesan cheese or 23 tablespoons nutritional yeast
  • Salt and pepper to taste


  1. Cut the squash in half lengthwise and scrape the seeds with a spoon. Discard the seeds.
  2. Put a damp cloth or paper towel on a microwave safe plate or other microwave safe container and place the spaghetti squash, cut side down (skin facing up) on top. Microwave on high for 10 minutes.
  3. Take the spaghetti squash out of the microwave and shred with a fork into a large bowl. If the squash is still hard, microwave for an additional 2-3 minutes, or until it’s soft enough to shred. Set aside.
  4. In a pan over medium heat, add vegan butter, onions and celery and saute for 4-5 minutes, until vegetables are tender.
  5. Add walnuts and saute for 3 minutes. Turn the heat off and pour the mixture over the spaghetti squash.
  6. Add vegetable broth, sage, parsley, rosemary, and parmesan cheese, and toss well.
  7. Season with salt and pepper, toss and serve.


This gluten-free spaghetti squash recipe will keep refrigerated for up to 3 days.


  • Serving Size:
  • Calories: 193
  • Sugar: 1.4 g
  • Sodium: 183.5 mg
  • Fat: 12.7 g
  • Saturated Fat: 3.8 g
  • Carbohydrates: 19.6 g
  • Fiber: 1.2 g
  • Protein: 2.1 g
  • Cholesterol: 2.4 mg
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