Spaghetti Squash with Roasted Pepper-Sweet Potato Sauce

Yes I am posting this on a Saturday night, and yes I have turned into a grandma. Haha. So I was watching Diners Drive-Ins and Dives on the Food Network and there was a restaurant that had a spaghetti squash shell stuffed with squash, an awesome  sauce and a ton of cheese (which sadly, I try not to eat too much of). And I became inspired to try to recreate the “stuffed” spaghetti squash.  I would highly recommend adding cheese to this recipe – either add it to the sauce or melt it on top.   This made a TON of food; I only put about two scoops into the shell.

healthy spaghetti squash dinner recipe

Spaghetti Squash with Roasted Pepper-Sweet Potato Sauce

Course Main Course
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people


For the spaghetti squash:

  • 1 medium spaghetti squash
  • Olive oil

For the sauce:

  • 1 small to medium sweet potato cut into chunks and steamed
  • 1 roasted red bell pepper I roasted mine on my gas stove, but you can probs just put it in the oven
  • 1 cup almond milk
  • 4 cloves garlic minced
  • 1 Tbsp. dried oregano
  • 1/2 tsp. salt or more to taste
  • 1 tsp. pepper or more to taste
  • 1/3 onion sliced
  • 3-4 bellini mushrooms sliced
  • Olive oil
  • Wine for drinking


  1. Add the steamed sweet potatoes, roasted pepper, almond milk, garlic, oregano, salt and pepper to food processor or blender. Blend until smooth.  In a large pan over medium-low heat, sauté onions and mushrooms until onion becomes transparent. Add sweet potato-pepper mixture to pan and simmer for about 5 min.  While my sauce was simmering I added a few splashes of red wine for fun.  I'm not sure it really made a difference to the taste, but it made me feel kinda neat. Haha 🙂 You can keep the sauce at a low heat until the spaghetti squash is done baking, just make sure you stir it constantly to prevent burning.
  2. Once the squash is done, scoop insides into a large bowl, being careful not to break the spaghetti squash shells. Add the sauce to the bowl and mix until the squash is completely covered with sauce. Spoon into the empty shells.  You may want to add more salt and peppa. 🙂

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