Stuffed Spaghetti Squash

We are still in the heart of delicious squash recipe season! So we’ve decided to share another recipe created by Mikayla at Groundwork Health and Wellness


1 Spaghetti Squash, sliced lengthwise
1 Bell Pepper, sliced
1 Cup Artichoke Hearts
1 Large Carrot, quartered and sliced
1 Zucchini, quartered and sliced
1 cup Mushrooms 
1/4 Cup Black, Green or Kalamata Olives
1 Cup Chickpeas
1 Cup Cherry Tomatoes
2 Cups Baby Spinach
1 Cup Fresh Basil
3 Cloves of Garlic, minced
1/2 Lemon, juiced 

salt, pepper, dried parsley, dried oregeno


  1. Preheat oven to 400 degrees F
  2. Cut spaghetti squash lengthwise and place face down on a baking pan. Bake for 40 minutes or until a fork can easily pierce the skin
  3. Scrape insides our with a fork but leave the “noodles” in the skin.
  4. Heat skillet with some olive oil over medium heat and add peppers, zucchini, mushrooms, tomatoes, carrot, garlic, basil and baby spinach. Stir until tender.
  5. Add spices, artichoke hearts, chickpeas and olives. Cook for one more minute.
  6. Remove from heat and divide amongst the two squash halves. Squeeze the lemon over top & enjoy!