9 Veggie-Packed Stuffed Vegetables for Healthy Dinners
Stuffed vegetables turn ordinary produce into amazing dinner centerpieces. These colorful, nutrient-packed recipes transform squash, mushrooms, and other vegetables into satisfying meals.
Each dish combines fresh ingredients with creative fillings that make healthy eating exciting and delicious for the whole family.
01. Low-Carb Spaghetti Squash Broccolini Bake
Tender spaghetti squash shells filled with garlicky broccolini and melted cheese. This healthy lasagna alternative delivers comfort food satisfaction without the carbs.
Ingredients: 2 medium spaghetti squash, 1 pound broccolini (trimmed), 2 cups ricotta cheese, 1 cup shredded mozzarella cheese, ½ cup grated Parmesan cheese, 4 garlic cloves (minced), 2 tablespoons olive oil, salt and pepper to taste.
How To Make Low-Carb Spaghetti Squash Broccolini Bake
1. Cut spaghetti squash in half lengthwise and scoop out seeds completely. Brush cut sides with olive oil and season with salt and pepper. Place cut-side down on baking sheet and roast at 400°F for 35-40 minutes until tender when pierced with fork.
2. Steam broccolini in large pot with 1 inch of water for 4-5 minutes until bright green and crisp-tender. Drain thoroughly and chop into bite-sized pieces, removing any tough stems for better texture.
3. Scrape cooked squash flesh into bowl using fork, creating spaghetti-like strands. Mix with ricotta, minced garlic, and chopped broccolini until well combined. Season mixture generously with salt and pepper.
4. Spoon filling back into empty squash shells and top with mozzarella and Parmesan cheeses. Bake at 375°F for 20-25 minutes until cheese is golden brown and bubbly on top.
02. Quinoa-Filled Delicata Squash Boats
Beautiful striped delicata squash filled with protein-rich quinoa stuffing. The edible skin makes prep easier while creating an elegant presentation.
Ingredients: 3 medium delicata squash, 1 cup quinoa, 2 cups vegetable broth, 1 medium onion (diced), 2 celery stalks (diced), ½ cup dried cranberries, ½ cup chopped walnuts, 2 tablespoons olive oil, 1 teaspoon dried sage.
How To Make Quinoa-Filled Delicata Squash Boats
1. Slice delicata squash in half lengthwise and scoop out seeds with spoon. The skin is edible, so no need to peel. Brush cut surfaces with olive oil and season with salt and pepper before roasting.
2. Roast squash cut-side down at 425°F for 25-30 minutes until flesh is fork-tender but still holds its shape well for stuffing.
3. Meanwhile, rinse quinoa thoroughly and cook in vegetable broth according to package directions until fluffy. In large skillet, sauté onion and celery in olive oil until softened, about 6-8 minutes.
4. Combine cooked quinoa with sautéed vegetables, cranberries, walnuts, and sage. Mix thoroughly and season with salt and pepper to taste.
5. Flip roasted squash cut-side up and fill cavities generously with quinoa mixture. Return to oven for 15 minutes until heated through and lightly golden on top.
03. Caprese-Style Stuffed Portobello Caps
Meaty portobello mushrooms topped with fresh tomatoes, mozzarella, and basil. This vegetarian main dish captures all the flavors of classic caprese salad.
Ingredients: 6 large portobello mushroom caps, 3 large tomatoes (sliced), 8 ounces fresh mozzarella (sliced), ¼ cup fresh basil leaves, 3 tablespoons balsamic vinegar, 2 tablespoons olive oil, salt and pepper to taste.
How To Make Caprese-Style Stuffed Portobello Caps
1. Remove stems from portobello caps and scrape out dark gills using spoon edge. This prevents the dish from becoming too watery and improves the overall texture and appearance.
2. Brush mushroom caps with olive oil on both sides and season generously with salt and pepper. Place gill-side up on baking sheet lined with parchment paper.
3. Roast mushrooms at 400°F for 10 minutes until they start to soften and release some moisture. Remove from oven and pat dry any excess liquid with paper towels.
4. Layer each mushroom cap with tomato slices, then mozzarella slices, overlapping slightly. Drizzle with balsamic vinegar and return to oven for 12-15 minutes until cheese melts completely.
5. Remove from oven and immediately top with fresh basil leaves. Let rest for 3-4 minutes before serving to allow flavors to meld together beautifully.
04. Creamy Spinach Artichoke Spaghetti Squash
Rich spinach artichoke dip meets healthy spaghetti squash in this indulgent casserole. You’ll save calories while enjoying all your favorite creamy flavors.
Ingredients: 2 large spaghetti squash, 5 ounces fresh spinach, 1 cup marinated artichoke hearts (chopped), 8 ounces cream cheese (softened), ½ cup mayonnaise, ½ cup sour cream, 1 cup shredded mozzarella cheese, ½ cup grated Parmesan cheese.
How To Make Creamy Spinach Artichoke Spaghetti Squash
1. Halve spaghetti squash lengthwise and remove all seeds. Roast cut-side down at 400°F for 40-45 minutes until flesh easily separates into strands when scraped with fork.
2. Wilt fresh spinach in large skillet over medium heat until completely collapsed and most moisture has evaporated. Squeeze out excess water using clean kitchen towel.
3. Mix softened cream cheese, mayonnaise, and sour cream until smooth and creamy. Fold in wilted spinach, chopped artichokes, and half the mozzarella cheese.
4. Scrape squash flesh into strands and mix with creamy spinach mixture. Spoon back into squash shells and top with remaining mozzarella and Parmesan cheeses.
5. Bake at 375°F for 25-30 minutes until top is golden brown and filling is hot and bubbly throughout. Let cool for 5 minutes before serving.
05. Ricotta-Stuffed Portobello Mushrooms
Large portobello caps filled with creamy ricotta and spinach mixture. These lasagna-inspired mushrooms make a satisfying vegetarian dinner that’s naturally low-carb.
Ingredients: 6 extra-large portobello mushroom caps, 15 ounces ricotta cheese, 10 ounces frozen spinach (thawed and drained), ¾ cup grated Parmesan cheese, 2 large eggs, 3 garlic cloves (minced), 1 teaspoon Italian seasoning, salt and pepper to taste.
How To Make Ricotta-Stuffed Portobello Mushrooms
1. Choose the largest portobello caps you can find for best results. Remove stems and scrape out gills completely using spoon. Pat mushrooms dry with paper towels to remove excess moisture.
2. Squeeze thawed spinach in clean kitchen towel until very dry – this step is crucial to prevent watery filling. Chop squeezed spinach finely for even distribution.
3. Combine ricotta cheese, drained spinach, half the Parmesan, eggs, minced garlic, and Italian seasoning in large bowl. Mix thoroughly and season generously with salt and pepper.
4. Brush mushroom caps with olive oil and season with salt and pepper. Roast gill-side up at 425°F for 8 minutes to partially cook.
5. Remove mushrooms and divide ricotta filling evenly among caps, mounding slightly. Sprinkle with remaining Parmesan cheese for golden top.
6. Return to oven for 20-25 minutes until filling is set and tops are lightly browned. Let rest 5 minutes before serving for easier handling.
06. Herbed Rice-Stuffed Cabbage Rolls
Tender Savoy cabbage leaves wrapped around savory rice and mushroom filling. These vegetarian rolls simmer in tomato sauce for maximum flavor development.
Ingredients: 1 large head Savoy cabbage, 1½ cups cooked brown rice, 8 ounces mushrooms (diced), 1 large onion (diced), 3 garlic cloves (minced), 2 cups marinara sauce, 2 tablespoons fresh parsley, 1 teaspoon dried thyme, 3 tablespoons olive oil.
How To Make Herbed Rice-Stuffed Cabbage Rolls
1. Carefully remove 12 large outer leaves from cabbage head, keeping them intact. Blanch leaves in boiling salted water for 3-4 minutes until pliable, then immediately plunge into ice water to stop cooking.
2. Heat olive oil in large skillet and sauté diced mushrooms until golden brown and moisture has evaporated, about 8-10 minutes. Add onion and garlic, cooking until softened and fragrant.
3. Combine cooked rice with mushroom mixture, fresh parsley, thyme, salt, and pepper. Mix thoroughly and let cool slightly for easier handling during assembly.
4. Pat cabbage leaves dry and trim thick center ribs for easier rolling. Place ⅓ cup filling near stem end of each leaf, fold in sides, and roll tightly into neat packages.
5. Spread half the marinara sauce in bottom of baking dish. Arrange cabbage rolls seam-side down and top with remaining sauce. Cover tightly with foil.
6. Bake at 375°F for 45-50 minutes until cabbage is very tender and flavors have melded together beautifully. Serve hot with extra sauce if desired.
07. Mushroom-Layered Spaghetti Squash Lasagna
Classic lasagna flavors layered right inside spaghetti squash shells. This low-carb version uses mushrooms and rich tomato sauce for authentic Italian taste.
Ingredients: 2 large spaghetti squash, 1 pound mixed mushrooms (sliced), 3 cups marinara sauce, 15 ounces ricotta cheese, 2 cups shredded mozzarella cheese, ½ cup grated Parmesan cheese, 3 tablespoons olive oil, 2 teaspoons Italian seasoning.
How To Make Mushroom-Layered Spaghetti Squash Lasagna
1. Halve spaghetti squash lengthwise and remove seeds completely. Roast cut-side down at 400°F for 35-40 minutes until tender enough to scrape into strands with fork.
2. Sauté sliced mushrooms in olive oil over medium-high heat until deep golden brown and all moisture has evaporated, about 12-15 minutes. Season with Italian seasoning, salt, and pepper.
3. Scrape cooled squash flesh into strands, leaving shells intact for serving. Mix squash strands with 1 cup marinara sauce and half the ricotta cheese.
4. Layer half the squash mixture back into shells, top with sautéed mushrooms, then remaining squash mixture. Spread remaining marinara sauce over top layer.
5. Sprinkle with mozzarella and Parmesan cheeses, covering completely. Bake at 375°F for 30-35 minutes until cheese is golden brown and bubbly throughout. Rest 10 minutes before serving.
08. Italian-Style Stuffed Eggplant Halves
Tender eggplant filled with herbed breadcrumbs and Parmesan cheese. This inside-out eggplant Parmesan showcases the vegetable’s creamy texture perfectly.
Ingredients: 3 medium eggplants, 2 cups fresh breadcrumbs, ¾ cup grated Parmesan cheese, ¼ cup fresh parsley (chopped), 3 garlic cloves (minced), ¼ cup olive oil, 2 tablespoons pine nuts (optional), salt and pepper to taste.
How To Make Italian-Style Stuffed Eggplant Halves
1. Cut eggplants in half lengthwise and score flesh in crosshatch pattern, cutting deep but not through skin. Brush cut surfaces generously with olive oil and season with salt and pepper.
2. Roast eggplant halves cut-side down at 425°F for 25-30 minutes until flesh is very tender and easily scooped out with spoon.
3. Carefully scoop out roasted eggplant flesh, leaving ¼-inch border in shells for structure. Chop scooped flesh roughly and mix with breadcrumbs, Parmesan, parsley, and garlic.
4. Add pine nuts if using and drizzle mixture with remaining olive oil. Season generously with salt and pepper, mixing until well combined and moist.
5. Mound filling back into eggplant shells, packing lightly. Bake at 400°F for 20-25 minutes until tops are golden brown and crispy. Serve immediately while hot.
09. Wild Rice Stuffed Acorn Squash for Two
Sweet acorn squash filled with earthy wild rice, mushrooms, and sourdough bread. This vegan dish makes an elegant dinner that’s perfectly portioned for couples.
Ingredients: 2 medium acorn squash, ¾ cup wild rice, 6 ounces mixed mushrooms (diced), 2 cups cubed sourdough bread, 1 medium onion (diced), 2 celery stalks (diced), 2 cups vegetable broth, 3 tablespoons olive oil, 1 teaspoon dried sage.
How To Make Wild Rice Stuffed Acorn Squash for Two
1. Cut acorn squash in half crosswise and scoop out seeds and stringy pulp completely. Trim small slice from bottom of each half so they sit flat and stable.
2. Brush squash cavities with olive oil and season with salt and pepper. Roast cut-side down at 400°F for 35-40 minutes until flesh is fork-tender but still holds its shape.
3. Cook wild rice in vegetable broth according to package directions until tender and grains have burst open, usually 45-50 minutes. Drain any excess liquid thoroughly.
4. Sauté mushrooms in olive oil until golden brown and moisture has evaporated. Add onion, celery, and sage, cooking until vegetables are softened and fragrant, about 8 minutes.
5. Toss cooked wild rice with sautéed vegetables and cubed sourdough bread. Add enough remaining broth to moisten mixture without making it soggy.
6. Fill roasted squash halves generously with rice mixture, mounding slightly. Cover with foil and bake at 375°F for 20 minutes until heated through and bread is lightly toasted on top.
Final Thoughts
These stuffed vegetable recipes prove that healthy eating never has to be boring or bland. Each dish transforms simple produce into satisfying, restaurant-quality meals.
Whether you’re cooking for family dinners or special occasions, these colorful creations will inspire your kitchen adventures and impress everyone at your table.
