Fody Foods

Fody’s Vegetable Stuffed Spaghetti Squash

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Fody’s Vegetable Stuffed Spaghetti Squash

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  • 1 medium-large spaghetti squash (about 4-pounds/1.8 kg)
  • 1/4 cup Fody Garlic or Shallot-Infused Olive Oil
  • 1 cup chopped scallion greens
  • 1 medium carrot trimmed, peeled and cut into thin rounds
  • 1 green bell pepper diced, cored
  • 1 Red Bell Pepper diced, cored
  • 1 medium zucchini trimmed/cut into large dice
  • 6 oz chopped oyster mushrooms trimmed
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • pinch Red Pepper Flakes
  • 1, 19.4 oz jar Fody Tomato-Basil Pasta Sauce Marinara and Arrabbiata work well, too (omit red pepper flakes if using Arrabbiata) Kosher salt
  • Freshly ground black pepper
  • 4 oz melting cheese


  1. Preheat oven to 400°F (220°C). Line a heavy-duty rimmed half-sheet baking pan with parchment paper and coat paper with nonstick spray; set aside
  2. Use a very sharp, chef’s knife to cut squash in half lengthwise; scoop out seeds and discard. Place the squash, cut side down, on prepared pan. Roast squash until tender when pierced with a knife, about for 30 to 40 minutes.
  3. When cool enough to handle, scoop out about three-quarters of the squash and place in a bowl; leave a small wall of squash all the way round the shells. Separate the strands of the squash in the bowl with a fork to create your “spaghetti”; set aside. Place the shells, hollow side up, back on the pan; set aside.
  4. In a large skillet heat the oil over low-medium heat, add the scallions and carrots and sauté for a couple of minutes or until they begin to soften, then add the peppers, zucchini and mushrooms and continue to sauté until tender, then add the herbs, Fody Pasta Sauce, reserved strands of squash and season with salt and pepper. Continue to cook for a few minutes until hot, then pack into the reserved spaghetti squash shells. Reheat in the oven until everything is heated through and serve immediately.
  5. If you would like to top with cheese, simply sprinkle with cheese and bake 5 minutes longer or until cheese is melted.
Fody’s Vegetable Stuffed Spaghetti Squash
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