Baked Spaghetti Squash stuffed with Zucchini

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Baked Spaghetti Squash stuffed with Zucchini


  • 1 Medium Spaghetti Squash
  • 1 tbs Olive Oil
  • 2 shallots
  • 1 tsp minced garlic
  • 1 medium onion, chopped
  • 1 orange bell pepper, chopped
  • 2 large carrots, cut into small chunks
  • 2 celery stalks, cut into small chunks
  • 2 large zucchini, cut into chunks
  • Salt and pepper to taste
  • 1 1/2 cups marinara sauce, divided
  • 1/2 cup reduced fat mozzarella cheese
  • 1/4 cup shredded Parmesan
  • 2 tbs fresh chopped tarragon



  1. Bring a large pot of salted water to a boil.
  2.  Cut the spaghetti squash in half lengthwise and boil for 15 minutes.
  3. Remove seeds and scrap out “spaghetti.”
  4. Heat olive oil on medium heat.
  5.  Add shallots and garlic and cook until fragrant, about 2 minutes.
  6.  Add onion, carrots, celery, pepper, and zucchini.
  7. Season with salt and pepper.
  8. Cook until vegetables begin to get tender, about 5 minutes.
  9. Add in one cup of marinara sauce,the  parmesan, spaghetti squash and tarragon.
  10. Stuff veggie mixture into squash shells, top remaining sauce and mozzarella.
  11. Bake on 350 for 20 minutes