Stuffed Spaghetti Squash with Fried Rice

Spaghetti Squash with Fried Rice

Try the best spaghetti squash recipe with leftover rice!

Here is a great vegetarian recipe utilizing spaghetti squash and leftover rice. Spaghetti squash is not a variety that I grew up eating, and to be honest with you it isn't one of my faorites until this recipe.

Cook the rice in a saute pan and then stuff the squash with the leftover rice.

I simply roasted the squash with garlic, olive oil, and salt. Jp said it was one of the best things he has ever tasted. It had a bit of spice, sweetness, herbaceousness from the green onions, and overall great flavor! This is one of those recipes that he could eat once a week. Here is the recipe I hope you enjoy it!

Spaghetti Squash with Leftover Rice

Spaghetti Squash

  • 2 whole spaghetti squash (cut in half and seeds removed)
  • 4 tbsp olive oil
  • 8 cloves garlic
  • 1 tsp salt

For the leftover rice

  • 3 cups cooked basmati rice
  • 1 cup onion (sliced)
  • 8 oz maitake mushrooms
  • 1 1/2 cup cauliflower (cut in bite size pieces)
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 1/3 cup chopped green onion
  • 1 tsp espelette


  • 1/8 cup green onions

How to roast spaghetti squash

  1. Cut spaghetti squash in half, de-seed, and place on a sheet pan or baking dish lined with parchment paper. Drizzle each squash with olive oil season with salt. Place 2 cloves of garlic in the cavity. Flip over the squash and place in a 375 degree oven. Bake for 55 minutes or until tender all the way through. Take out and allow the squash to cool slightly.

For the rice

  1. In a large saute pan add olive oil, butter, onions, mushrooms, a pinch of salt, and cook for 5 minutes. Then add the roasted the garlic from the roasted spaghetti squash. Add the cooked basmati rice and cook for 5 minutes. Add the espelette spice and the green onions. Season with salt and pepper and then fill each half of spaghetti squash. Garnish with green onions, and espelette, serve and enjoy!

    Stuffed Squash with Fried Rice
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