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stuffed spaghetti squash green beans

Paleo Mushroom and Quinoa Stuffed Spaghetti Squash

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 people


  • 1 spaghetti squash
  • 1 lb sausage regular or Italian
  • 1 cup quinoa
  • 2 cups chicken stock
  • 6 oz mushrooms creminis, Bella's, or white will work
  • 1/2 small yellow onion
  • 1/4 cup nutritional yeast or cheese if you prefer, mozzarella or Parmesan would work well
  • 1 bunch parsley


  1. Preheat the oven to 425. Halve the spaghetti squash and scoop out the seeds. Rub the squash down with olive oil and season generously with salt and pepper. Place flat side down on a baking sheet and roast for 45 minutes.
  2. While the squash is baking, brown the sausage in a pan over medium heat until fully cooked.
  3. Halve, peel, and dice the onion. Finely chop the mushrooms.
  4. Cook the quinoa in the chicken stock. This can be done on the stovetop or in the instant pot.

  5. When the squash is cooked, remove from the oven and using a fork, scrape the squash until you have lots of spaghetti. In a large bowl, combine the squash, sausage, mushrooms, onion, quinoa and nutritional yeast. Season with salt and pepper then add the mixture back to the squash boat. Top with cheese and return to the oven for 5 more minutes.