Quinoa Stuffed Spaghetti Squash Recipe

Name: Quinoa Stuffed Spaghetti Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 spaghetti squash; 3 tablespoons olive oil, divided; 1 large onion, chopped; 4 garlic cloves, chopped; 2 teaspoons dried oregano (or 1 TB fresh if available); 1 cup quinoa, rinsed; 2 cups vegetable stock; 1/2 cup raisins; 1/2 cup pignoli nut; dressing; 1/4 preserved lemon, insides removed, rinsed well, minced; 6 garlic cloves, chopped roughly; 1 teaspoon dried oregano (or 2 tsp fresh); 1/2 teaspoon ground sumac; 1/2 cup extra virgin olive oil; 1/4 cup cider vinegar; salt & pepper, a few grindings each

Servings: persons

2 spaghetti squash
3 tablespoons olive oil, divided
1 large onion, chopped
4 garlic cloves, chopped
2 teaspoons dried oregano (or 1 TB fresh if available)
1 cup quinoa, rinsed
2 cups vegetable stock
1/2 cup raisins
1/2 cup pignoli nut
dressing
1/4 preserved lemon, insides removed, rinsed well, minced
6 garlic cloves, chopped roughly
1 teaspoon dried oregano (or 2 tsp fresh)
1/2 teaspoon ground sumac
1/2 cup extra virgin olive oil
1/4 cup cider vinegar
salt & pepper, a few grindings each

1
Preheat oven to 375u00b0F Cut squash in half lengthwise, scrape out seeds & drizzle with a small bit of olive oil. Place on foil lined roasting pan & bake for 1 hour. It should be tender when poked with a knife or fork.
2
Saute onion in a 2TB olive oil. Add garlic, oregano & a pinch of salt. When soft, add quinoa & vegetable stock. Bring to a boil, reduce to a simmer & cook, covered about 15 minutes. Stir in raisins & let sit, covered.
3
Toast pignoli nuts in a dry skillet. Set aside.
4
When squash is cooked, scrape the strands into a LARGE bowl. Season with salt & freshly ground pepper. Add cooked quinoa & toasted pignoli nuts, toss to combine. Add vinaigrette, toss to combine. Refill squash halves or put in a casserole dish & keep warm in oven until ready to serve.

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 spaghetti squash, 3 tablespoons olive oil, divided, 1 large onion, chopped, 4 garlic cloves, chopped, and more.

Yes, Quinoa Stuffed Spaghetti Squash falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quinoa Stuffed Spaghetti Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions