Spaghetti Squash Stuffed Rings
If you love stuffed shells, you’ll love these spaghetti squash stuffed rings. These roasted rings of spaghetti squash are filled with a spinach, chicken, ricotta mixture then topped with cheese.
Spaghetti Squash is a great low carb ingredient!
Being a fan of spaghetti squash manifests itself in many ways. Not only have I made several recipes, but I’ve also got a post on how to steam a spaghetti squash in the Instant Pot.
Some of my recipes include a breakfast twist on hash browns by using spaghetti squash. This one is stellar! Then there is also my popular Vodka sauce over spaghetti squash recipe.
The difference between those recipes and this one: those steam the spaghetti squash, this one roasts it.
If you’ve not tried spaghetti squash, I understand! It can seem intimidating. However, it doesn’t need to be. It is an easy squash to work with and an excellent low carb alternative to pasta.
With only 5g net carbs per one cup, this is a great vegetable to incorporate into your weekly routine.
Ingredients for Spaghetti Squash Stuffed Rings Recipe
When making these stuffed rings, I wanted to make sure things were flavorful but made with common ingredients.
To make these spaghetti squash stuffed rings, you’ll need
- Spaghetti Squash
- Shredded Chicken (you can use chicken from a rotisserie chicken!)
- Ricotta cheese
- Shredded cheese
- Avocado oil (or oil that can tolerate high heat)
- Umami seasoning (or creole seasoning for a different flavor profile)
- Garlic Powder
- Salt & Pepper (Consider a finishing salt like Maldon salt)
Most of these ingredients are pretty self-explanatory. The only one that might be a little tricky to acquire is the umami seasoning. Umami seasoning is considered the fifth flavor in cooking. It adds a savory element that is second to none. I highly recommend trying this! The seasoning I use is from Trader Joes but you can also get it on Amazon.
Finishing salt is definitely something I would suggest adding to your spice cabinet. It is fantastic on so many foods. Basically everything you’d enjoy with a little salt on top. Maldon makes tasty flakes!
How to Roast Spaghetti Squash Rings
To roast the rings of the spaghetti squash, I suggest trimming the top and bottom of the spaghetti squash then peeling it. I use this peeler which allows for effortless peeling. It is sharp, so keep your fingers out of the way! Then slice the spaghetti squash into rings that are 1″ thick.
Scrape out and discard the seeds and fibrous strands with a spoon.
Preheat the oven at 400°. Also, line a baking pan with either a silicone mat or parchment paper.
You can drizzle avocado oil on each ring then rub it in using your hands or you could use a spray oil for coverage. Once each ring is oiled, I shake on some umami seasoning. Altogether I used about 1/2 tsp to lightly coat the rings. I also rubbed the umami seasoning in to make sure the whole ring was seasoned.
Place prepared rings on the lined baking sheet and roast for 20 minutes at 400°. Pull the tray out, flip the rings then put in for another 20 minutes or until golden on the top and bottom.
Stuffing the Spaghetti Squash Rings
While the spaghetti squash bakes, prepare the filling.
In a frying pan, combine the frozen spinach (or fresh) with 1 Tbsp avocado oil and garlic powder. Cook until most of the moisture has evaporated. Set this aside.
Combine the ricotta, chicken, and spinach together.
Once the spaghetti squash is done roasting. Leave the rings on the pan and stuff each one with the prepared filling.
Bake for about 10 minutes then pull the pan out. Top each stuffed ring with shredded cheese. Use as little or as much as you’d like. Stick the pan back in until the cheese is melted (about 2 minutes).
Optional: Top the rings with finishing salt and/or chopped herbs of your choice.
Meal Prep Option
These rings work well for meal prep. I would suggest using a large spatula or serving utensil to place the stuffed rings into your container to make sure the filling doesn’t fall out.
More Spaghetti Squash Recipes to Try
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Spaghetti Squash Stuffed Rings
- 1½ – 2 lb Spaghetti squash
- 1 Tsp Umami seasoning*
- 2 Tbsp Avocado oil separated
- 8 oz Frozen chopped spinach or fresh
- ½ t Garlic powder
- Salt to taste
- 1-½ C Chopped cooked chicken
- 1 cup Ricotta cheese
- 1 c Shredded cheese
- Heat oven to 400°.
- Trim the ends then peel the spaghetti squash.
- Slice in 1” rings.
- Scrape out and discard the fibrous strands and seeds.
- Roast 20 minutes on each side until golden brown.
While Spaghetti Squash Roasts
- In a frying pan, cook spinach with 1T avocado oil. Add garlic powder and salt.
- Cook until moisture is reduced.
- Set aside.
- Cook chicken with 1 t avocado oil and ½ t umami seasoning.
- Mix ricotta, chicken, and spinach together.
- Fill roasted spaghetti squash rings with filling.
- Bake for 10 more minutes.
- Top with cheese and bake for 2 more minutes, until melted.
- Top with herb garnish (if desired) and finishing salt (also optional).