Vegetarian Meatball Spaghetti Squash Stroganoff

If you are looking for a new way to use spaghetti squash that is both satisfying and delicious, this vegetarian spaghetti squash stroganoff is for you!

I am a big fan of squash and could probably eat a whole one plain with just salt and pepper. Spaghetti squash is no exception, but finding a way to incorporate it in a meal can sometimes be challenging. In the past I’ve tried serving it like regular spaghetti with marinara sauce, but it always left me unsatisfied and wanting more. I decided to try experimenting with a more creamy filling sauce and found stroganoff to be a delicious option.

Stroganoff has never been one of my favorite dinners. My mom is probably surprised I would ever experiment with making it at all, since I always complained about it as a kid. One of the reasons I would complain was because of the mushrooms that are in classic stroganoff sauce. In this recipe I use mushrooms, but they are hidden in my vegetarian mushroom meatballs which add a slight mushroom flavor while hiding the texture of mushrooms that turns me off.

Ingredients for Vegetarian Spaghetti Squash Stroganoff

• 1 large spaghetti squash
• 1 recipe of mushroom meatballs
• 1 onion
• 2 cups veggie or beef broth
• 1 tsp pepper
• 1/2 tbsp salt
• 1/2 tbsp Italian seasoning
• 1/3 cup flour
• 1 cup sour cream

How to Make Vegetarian Meatball Spaghetti Squash Stroganoff

Cut the spaghetti squash in half and remove the seeds.

Salt and pepper the spaghetti squash and bake skin-up at 400° F for 45min to 1hr.

Prepare mushroom meatballs while the squash cooks.

Once the squash is soft, remove it from the oven to cool.

Sliver the onions and begin cooking them in a sauce pan over medium heat.

Once the onions are almost done cooking add 1 1/2 cups of the broth, and the seasonings. Bring to a simmer.

Mix the flour and remaining broth in a cup or until there are no clumps.

Once the onions are boiling add the flour mixture and return to a boil until the sauce thickens.

Once the gravy has thickened remove it from the heat and add the sour cream. Stir until combined.

Shred the spaghetti squash into stringy pieces. Add half of the sauce to the “noodles” and stir until combined.

Top the squash with the completed mushroom meatballs and remaining sauce, then bake in a 350° F oven until warmed through.

Serve warm.

Vegetarian Meatball Spaghetti Squash Stroganoff

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings 8

Ingredients

  

• 1 large spaghetti squash
• 1 recipe of mushroom meatballs
• 1 onion
• 2 cups veggie or beef broth
• 1 tsp pepper
• 1/2 tbsp salt
• 1/2 tbsp Italian seasoning
• 1/3 cup flour
• 1 cup sour cream

Instructions

 

• Cut the spaghetti squash in half and remove seeds.
• Salt and pepper the spaghetti squash and bake skin-up at 400° F for 45min to 1hr.
• Prepare mushroom meatballs while the squash cooks.
• Once the squash is soft remove it from the oven to cool.
• Sliver the onions and begin cooking them in a sauce pan over medium heat.
• Once the onions are almost done cooking add 1 1/2 cups of the broth, and the seasonings. Bring to a simmer.
• Mix the flour and remaining broth in a cup or until there are no clumps.
• Once the onions are boiling, add the flour mixture and return to a boil until the sauce thickens.
• Once the gravy has thickened remove it from the heat and add the sour cream. Stir until combined.
• Shred the spaghetti squash into stringy pieces. Add half of the sauce to the "noodles" and stir until combined.
• Top the squash with the completed mushroom meatballs and remaining sauce then bake in a 350° oven until warmed through.
• Serve warm.