Spinach & Goat Cheese Stuffed Spaghetti Squash


  • 1 medium spaghetti squash
  • 2 tbsp olive oil
  • 1 red onion, chopped
  • 1 tbsp garlic powder
  • 1 tsp oregano
  • 1 tsp basil
  • 2 cups spinach
  • 4 oz goat cheese
  • salt and pepper, to taste


  1. Preheat your oven to 400°.
  2. Wash and dry the spaghetti squash. Use a fork to poke holes around the squash from stem to base and back on the other side. Microwave for 2 minutes to slightly soften and make easier to cut.
  3. On a cutting board, carefully follow the fork poke holes and cut the squash in half with a knife.
  4. Use a spoon to scoop out the seeds and stringy part of the flesh.
  5. Drizzle the olive oil over the cut side of the spaghetti squash. Place both halves cut side-down into the casserole dish.
  6. Bake for 35-45 minutes.
  7. While the squash is baking, start preparing the filling by setting the multicooker to Sauté-then-Simmer® STS. Close the lid and allow to heat briefly.
  8. Add in the onion, garlic powder, oregano, and basil. Cook while stirring frequently with a long-handled wooden or heat safe spoon until soft, about 5-8 minutes.
  9. Once the onion is soft, switch the cooker off and add the spinach. Stir for 2-3 minutes until wilted.
  10. Stir in the goat cheese until it is fully melted. Keep the filling in the cooker and set aside.
  11. When the squash has finished cooking, remove it from the oven and let it cool for about 10 minutes.
  12. Flip over the spaghetti squash so the flesh side is up. Use a fork to gently pull the flesh from the skin so it looks like spaghetti.
  13. Spoon the spaghetti squash into the multicooker. Mix with the spinach filling to gently combine. Season with salt and pepper if desired.
  14. Place the filling back into the skin or scoop into bowls and serve!

Recipe inspiration from Devalicious Recipes