Stuffed Italian Spaghetti Squash

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It’s almost summer and that means my favorite vegetables will be in season soon! Who doesn’t love eggplant, bell peppers, and tomatoes? Yum! During my most recent #quarantinefail, I overestimated how many eggplants we would need for Eggplant Parmesan (does this surprise anyone…?). With a few extra eggplants on my hands, I saw an opportunity to create a new summer recipe. With a little input from Jason, we created a ratatouille-inspired dish that is both easy to make and delicious! As many of you are probably aware, spaghetti squash is a great low-calorie substitute for spaghetti. It’s super easy to make, versatile, and healthy! Just check out the nutritional information at the bottom of the recipe. I assure you that this is a perfect, guilt-free quarantine dinner for your family!

When you make this recipe, don’t forget to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it! You can also let me know how this recipe goes by leaving a comment below. I can’t wait to see how this dish turns out for you!

Italian Stuffed Spaghetti Squash

Sweet Pea Living
A fun and easy ratatouille-inspired vegetable mixture served in steaming, delicious spaghetti squash.
No ratings yet
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Dinner
Cuisine French, Italian
Servings 4 people
Calories 392 kcal


  • 2 spaghetti squashes
  • 2 tbsp olive oil extra virgin, separated
  • 5 garlic cloves minced
  • 1 yellow onion diced
  • 1 bunch of fresh thyme sprigs
  • 28 oz can whole fire roasted tomatoes
  • 1 eggplant skinned and cubed
  • 2 red bell peppers cut into thick bite-sized slices
  • 2 green bell peppers cut into thick bite-sized slices
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • ½ tsp crushed red pepper flakes


  • Parmesan cheese grated
  • curly parsley chopped
  • basil chopped


  • Preheat oven to 400°F.
  • Drizzle the insides of each squash with about 1 tbsp olive oil. Use a brush to distribute the oil equally. Sprinkle salt and pepper (to taste) over the interiors of the squash, then place them cut-side down on a baking sheet.
  • Bake for 40 – 60 minutes, until the inside of the squash is golden and easily pierced with a fork.
  • Meanwhile, heat 1 tbsp olive oil in a large dutch oven over medium heat. Add garlic and onion. Saute for 2-3 minutes, until soft and fragrant.
  • Add the tomatoes and thyme. Let it cook for about 5 minutes over low to medium heat, and use a spoon to gently break apart the tomatoes.
  • Add eggplant to the pot and simmer for 20 minutes, until soft.
  • Add bell peppers, salt, ground black pepper, and crushed red pepper flakes. Simmer for about 10 minutes, until soft. Remove thyme sprigs.
  • Remove the squash from the oven and fluff the inside of each squash with a fork. The insides should look like spaghetti.
  • Fill spaghetti squash with vegetable mixture. Garnish with Parmesan cheese, parsley, and basil. Serve hot and enjoy!



Sodium: 527mgCalcium: 326mgSugar: 10.6gFiber: 7.2gPotassium: 660mgCholesterol: 20mgCalories: 392kcalSaturated Fat: 7.1gFat: 28.2gProtein: 13gCarbohydrates: 28.7gIron: 2mg
Keyword Fresh Vegetables, Spaghetti Squash
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