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°F (200°C).
  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 it easier to cut.
  3. Carefully cut the spaghetti squash in half on a cutting board, following the fork poke holes as a guide.
  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 a casserole dish.
  6. Bake the squash in the preheated oven for 35-45 minutes, or until the flesh is tender.
  7. While the squash is baking, prepare the filling by setting the multicooker to the Sauté-then-Simmer® STS function. Close the lid and let it heat briefly.
  8. Add the chopped onion, garlic powder, oregano, and basil to the multicooker. Cook while stirring frequently with a long-handled wooden or heat-safe spoon until the onion is soft, about 5-8 minutes.
  9. Turn off the cooker and stir in the spinach. Cook for 2-3 minutes until the spinach is wilted.
  10. Stir in the goat cheese until fully melted. Keep the filling in the cooker and set it aside.
  11. Once the spaghetti squash has finished baking, remove it from the oven and let it cool for about 10 minutes.
  12. Flip the spaghetti squash over so the flesh side is facing up. Use a fork to gently pull the flesh from the skin, creating “spaghetti” strands.
  13. Spoon the spaghetti squash into the multicooker with the spinach and goat cheese filling. Gently mix to combine. Season with salt and pepper to taste.
  14. Serve the spaghetti squash mixture by either placing it back into the squash skins or scooping it into bowls.