This spinach lasagna is gloriously cheesy, perfectly saucy, and fully loaded with fresh sautéed spinach. It’s worthy of special occasions and holidays, and such a treat on a chilly weekend. If you’re craving a meatless main dish with familiar flavors, this spinach lasagna is the answer. The sauce is made from scratch and sets this…
This spinach lasagna is gloriously cheesy, perfectly saucy, and fully loaded with fresh sautéed spinach. It’s worthy of special occasions and holidays, and such a treat on a chilly weekend.
If you’re craving a meatless main dish with familiar flavors, this spinach lasagna is the answer. The sauce is made from scratch and sets this lasagna apart from your average recipe. It’s comfort food at its finest.
This spinach lasagna recipe requires some effort, as all lasagnas do. That said, it comes together beautifully and is 100 percent worth your while. No-boil noodles save time and effort—have you ever tried working with floppy, sticky, freshly-boiled lasagna noodles? No need to struggle for this recipe.
If you’re new to making lasagnas, this is a great recipe to start with. It’s a bit easier than my veggie lasagna, which is my other go-to recipe! This one is essentially my spinach artichoke lasagna without the artichoke. It’s so delicious that it deserves the spotlight.
Nothing is as delicious as our stuffed chicken thighs with a creamy spinach and cheese filling. Serve over mashed potatoes or rice. One of our most popular recipes is our stuffed pork chops. And then there’s our new stuffed chicken breasts. Those…
Nothing is as delicious as our stuffed chicken thighs with a creamy spinach and cheese filling. Serve over mashed potatoes or rice. One of our most popular recipes is our stuffed pork chops. And then there’s our new stuffed chicken breasts. Those are both stuffed with our homemade stuffing, but this new recipe has a…
This Stuffed Butternut Squash is one of my go-to recipes when I have a bunch of family in town for the holidays. It’s a great way to sneak in veggies, but it still pleases the meat lovers. It’s versatile, too; it’s so easy to swap the Italian sausage with a vegetarian meat substitute! The stuffing is savory and cheesy, while the squash is perfectly soft and slightly sweet from the maple syrup marinade. It’s such an easy main or side dish, and everyone I make it for always loves it!
What is Stuffed Butternut Squash?
Butternut squash is one of my favorite seasonal veggies. It’s delicious when roasted, mashed, or turned into butternut squash soup. But have you ever tried stuffing it? I’m telling you, it takes this humble veggie to a whole new level! I brush the squash halves in a maple syrup, olive oil, and garlic marinade before roasting until slightly tender. While that’s happening, I sauté celery, onion, seasonings, and ground mild Italian sausage. After mixing in some spinach and shredded cheese, I pile the filling into the roasted squash halves and bake until bubbly. The result is a perfect combination of savory and sweet—your holiday spread needs this!
Ingredients
Here’s what you’ll need to make this stuffed butternut squash recipe:
Butternut Squash: I use two butternut squash (about 2 lbs each) for this recipe. You’ll need to slice them in half and remove the seeds before stuffing. However, unlike other stuffed butternut squash recipes I’ve tried, you don’t need to scoop out ANY flesh. We want to retain all that delicious squash flavor!
Yellow Onion & Celery: Adds flavor and texture to the filling.
Ground Mild Italian Sausage: Use mild, ground Italian sausage for this recipe for a nice, savory flavor. But if you prefer spicier, go ahead and use hot Italian sausage instead! Vegetarian? I’ve included some of my favorite alternatives below.
Olive Oil: For sautéing the onion, celery, and ground sausage.
Seasonings: Salt, chili flakes, poultry seasoning (a pre-mixed blend of herbs like thyme, sage, and rosemary), and black pepper amp up the flavor of the filling.
Shredded Cheddar Cheese: I recommend shredding your own cheddar, if possible, as it melts more smoothly than pre-shredded cheese (which is usually coated in starch to prevent clumping).
Spinach: I’m all about sneaking in extra veggies wherever I can! The spinach adds some extra nutrients and a pop of green color to this dish.
Maple Marinade: Mix maple syrup, olive oil, minced garlic, salt, and pepper together and brush it over the squash before roasting. It tastes so much better than simply drizzling oil over the squash and adds a hint of sweetness!
Make It Vegetarian
If you don’t eat meat, you can swap out the ground sausage in this recipe for your favorite vegetarian alternative. Veggie ‘meat’ crumbles are an easy option (substitute the ground sausage with this on a 1:1 basis), or you could use cooked wild rice and chopped walnuts like in our stuffed acorn squash recipe!
Recipe Tips & Suggestions!
I recommend slicing off the top of the squash to create a flat surface before cutting it in half, as advised in our how to cut butternut squash guide. It makes it much easier to cut through the squash!
Be careful not to over OR under bake your butternut squash during the parbaking step. You want it to be slightly tender but not too soft or too hard.
Don’t be afraid to overstuff your butternut squash! It’s meant to be a hearty, filling meal or side dish. I love how the filling mounds on top, and the cheese gets golden and crispy.
Want to use a different type of squash? You can easily swap out butternut squash for other varieties like acorn, delicata, or spaghetti squash. I think the filling in this recipe would also work great in our stuffed zucchini boats! Just keep in mind the cooking time may need to be altered if using smaller or larger squash.
How to Serve
This recipe is more than enough to serve 8 people. Each squash half provides 2 servings, but you can absolutely serve the halves whole for a more generous portion for 4 people. And while the skin is edible, I prefer to scoop out the filling and leave the skin behind.
I’ll be serving it for my family with my shaved sprouts salad and a crusty roll for a delicious, veggie-packed meal this fall. However, I think you should make it for Thanksgiving this year and watch it steal the show! Load up your plate with turkey breast, roasted vegetables, mashed potatoes, and this stuffed butternut squash for the ultimate holiday feast!
Storage Instructions
Let your stuffed butternut squash cool before wrapping it in plastic wrap (or storing it in an airtight container). It should last up to 3-4 days in the refrigerator or 2-3 months in the freezer. Let it thaw completely overnight before reheating in the oven at 350F for about 30 minutes. Make sure the filling reaches an internal temperature of 165F before serving. Cover with foil if needed to prevent the top from browning too much, and keep in mind the texture may be slightly softer after freezing.
Preheat oven to 400F. Cut butternut squash in half length-wise, leaving the skin on. You can cup off the stem to make it easier to cut in half. Seed squash and puncture sides with a fork.
Whisk together maple syrup, olive oil, minced garlic, salt, and pepper.
Brush the flesh of the squash with the maple marinade mixture.
On a lined baking sheet, pre-bake the squash (before stuffing) for 35 minutes, until the flesh is soft and easily pierced with a fork but not falling apart or mushy. If the neck of the squash is still a bit raw, cook an additional 5 min.
While the squash is pre-baking, prepare your filling: Combine olive oil, diced onion, diced celery, salt, chili flakes, poultry seasoning, and black pepper in a large sauté pan over medium-high heat. Cook until glossy and softened, about 8 minutes.
Then, add the ground sausage to the pan and break it up with a spatula. Cook the sausage until completely browned.
Stir in fresh spinach.
Cook until spinach is wilted, a few minutes, and then add ½ cup of shredded cheddar cheese, stirring to combine.
Stuff each cavity of butternut squash with ¼ of the filling. Top with the remaining ½ cup shredded cheese. These should be overly full!
Once stuffed, bake for an additional 15-20 min until cheese on top is slightly browned and melted.
how to make Stuffed Butternut Squash – step by step photos
Preheat oven to 400F. Cut 2 butternut squash in half length-wise, leaving the skin on. You can cup off the stem to make it easier to cut in half.
Seed squash and puncture sides with a fork.
Whisk together 2 Tbsp maple syrup, 1 Tbsp olive oil, 4 cloves minced garlic, ¼ tsp salt, and ⅛ tsp pepper.
Brush the flesh of the squash with the maple marinade mixture.
On a lined baking sheet, pre-bake the squash (before stuffing) for 35 minutes, until the flesh is soft and easily pierced with a fork but not falling apart or mushy. If the neck of the squash is still a bit raw, cook an additional 5 min.
While the squash is pre-baking, prepare your filling: Combine 1 Tbsp olive oil, 1 diced onion, 4 stalks diced celery, ½ tsp salt, ¼ tsp chili flakes, ½ tsp poultry seasoning, and ⅛ tsp black pepper in a large sauté pan over medium-high heat. Cook until glossy and softened, about 8 minutes.
Then, add 1 lb ground sausage to the pan and break it up with a spatula.
Cook the sausage until completely browned.
Stir in 3 cups fresh spinach.
Cook until spinach is wilted, a few minutes, and then add ½ cup of shredded cheddar cheese, stirring to combine.
Stuff each cavity of butternut squash with ¼ of the filling. Top with the remaining ½ cup shredded cheese. These should be overly full!
Once stuffed, bake for an additional 15-20 min until cheese on top is slightly browned and melted.
I think you should make this sausage stuffed butternut squash recipe for your next family gathering—it’s sure to be a hit!
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Each recipe is ready in 30 minutes or less to save you time and money while being inspired to try new recipes!
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Each recipe is ready in 30 minutes or less to save you time and money while being inspired to try new recipes!
Butternut squash lasagna is a comforting and hearty dish that is made up of layers of tender lasagna noodles, creamy roasted butternut squash puree, flavorful spinach ricotta mixture, a rich bechamel sauce, and lots of melty cheese! The butternut squas…
Butternut squash lasagna is a comforting and hearty dish that is made up of layers of tender lasagna noodles, creamy roasted butternut squash puree, flavorful spinach ricotta mixture, a rich bechamel sauce, and lots of melty cheese! The butternut squash adds a natural sweetness, complemented by ricotta cheese, mozzarella, and Parmesan, creating a rich and…
Hearty and classic, this stovetop Italian Wedding Soup is packed with fresh ingredients. With tender meatballs, veggies, and pasta, it’s the perfect dish for a quick and cozy weeknight meal!
Hearty and classic, this stovetop Italian Wedding Soup is packed with fresh ingredients. With tender meatballs, veggies, and pasta, it's the perfect dish for a quick and cozy weeknight meal!
This spinach and artichoke chicken casserole takes the flavors of the classic appetizer dip and turns them into a hearty meal that everyone will love. Tender rotisserie chicken is combined with a luscious cream cheese, sour cream, and mozzarella sauce,…
This spinach and artichoke chicken casserole takes the flavors of the classic appetizer dip and turns them into a hearty meal that everyone will love. Tender rotisserie chicken is combined with a luscious cream cheese, sour cream, and mozzarella sauce, offering comfort and indulgence in every bite. With artichoke hearts, fresh spinach, and the perfect…
If you are looking for a DELICIOUS fall salad, you’ve come to the right place. This quinoa salad with spinach, crisp apples, smoky bacon, white cheddar, salty pepitas, red onion, and a simple maple mustard dressing is a fall favorite! The maple b…
If you are looking for a DELICIOUS fall salad, you’ve come to the right place. This quinoa salad with spinach, crisp apples, smoky bacon, white cheddar, salty pepitas, red onion, and a simple maple mustard dressing is a fall favorite! The maple balsamic dressing brings warmth and depth to the salad, balancing the flavors perfectly.…
Spinach Artichoke Dip is a recipe that’s always a crowd-pleaser! This creamy, cheesy dip is packed with spinach, a hint of garlic, and flavorful marinated artichokes. It’s topped with extra cheese and baked until perfectly golden and bubbly.
Spinach Artichoke Dip is a recipe that’s always a crowd-pleaser! This creamy, cheesy dip is packed with spinach, a hint of garlic, and flavorful marinated artichokes. It’s topped with extra cheese and baked until perfectly golden and bubbly.
This vegan frittata is a lifesaver for busy mornings. It is made with only 3 ingredients and is packed with portobello mushrooms, bell peppers, cherry tomatoes, and spinach. The best part? It is make-ahead friendly, so you can have a delicious breakfast without the hassle. Frittatas are a classic breakfast option that is so versatile….
This vegan frittata is a lifesaver for busy mornings. It is made with only 3 ingredients and is packed with portobello mushrooms, bell peppers, cherry tomatoes, and spinach. The best part? It is make-ahead friendly, so you can have a delicious breakfast without the hassle.
Frittatas are a classic breakfast option that is so versatile. Yet, it can be challenging to make a vegan version that holds up well. That’s why I love this recipe as it is so easy to make, and the result is always a delicious and perfectly textured frittata.
I absolutely love how this vegan frittata is loaded with veggies, giving it a delicious and wholesome flavor. The best part is that you don’t need any meat or cheese to make it.
The combination of chickpea flour and dairy-free milk creates the perfect texture, and the black salt adds an eggy flavor that is simply irresistible. The best part is that it is made using pantry staples and is so easy to make.
Plus, you don’t even need to pre-cook the veggies, which not only saves time but also makes this recipe even simpler. This has become a go-to in my house, and I am sure it will be the same for you.
🧾 Key ingredients
This vegan frittata is a delicious and healthy dish that is made with simple, plant-based ingredients. You can easily find these ingredients at your local grocery store, and you may even have some of them in your kitchen already.
Chickpea flour is the star of this recipe. It is a high-protein, gluten-free flour that binds the frittata together and gives it a hearty, satisfying texture.
Black salt is a unique ingredient that adds an eggy flavor to the frittata, despite being completely vegan.
Button mushrooms, bell pepper, cherry tomatoes, and fresh spinach not only add a burst of color to the frittata but also provide a variety of textures and flavors that will make it a hit with your family and friends.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
To prepare this delicious vegan frittata, the most crucial piece of equipment you will need is a good quality non-stick frying pan. This is essential for achieving the perfect texture on your frittata, as it prevents the batter from sticking and allows for even cooking.
👩🍳 Instructions
Preparing the ingredients
STEP 1 Start by cleaning the mushrooms. Use a colander or sieve to gently wash off any dirt from the mushrooms. Dry them with a paper towel or a clean kitchen cloth.
STEP 2 Next, prepare the bell pepper. Wash the bell pepper and slice it about ¼-inch (4-5 mm) wide. Then, cut the slices into small cubes.
STEP 3 After preparing the bell pepper, wash and cut the cherry tomatoes in half.
STEP 4 Moving on to the spring onion, wash it and chop the green part into small rings.
STEP 5 Peel and chop the onion and garlic.
STEP 6 Lastly, wash the spinach leaves using a sieve. Chop the leaves into strips or quarters.
Making the vegan frittata
STEP 1 In a large bowl, prepare the eggless base. Add the chickpea flour, black salt, regular salt, and pepper. Mix these ingredients thoroughly.
STEP 2 Add half of your chosen dairy-free milk to the chickpea flour mixture and whisk it well. Then, add the remaining half of the milk and mix until you have a smooth, pancake batter-like liquid.
STEP 3 On top of the chickpea flour mixture, add all the chopped vegetables (mushrooms, bell pepper, tomatoes, spring onion, and spinach). Mix these ingredients well.
STEP 4 Heat a non-stick frying pan to medium heat and add olive oil. Add the chopped onion and cook for 2-3 minutes until they are soft and tender.
STEP 5 Then, add the chopped garlic and cook for another 1-2 minutes.
STEP 6 Pour the frittata batter into the pan, spreading it evenly. Cover the pan with a lid.
STEP 7 While the frittata is cooking, preheat your oven to 375°F (190 degrees Celsius).
STEP 8 After covering the pan, bake the frittata in the preheated oven for 20 minutes.
STEP 9 Once the frittata is cooked, remove it from the oven and let it cool for a few minutes before serving. Enjoy your delicious vegan frittata!
💡 Expert tip
The key to this vegan frittata is the preparation of your vegetables. Ensure that you chop them into small, uniform pieces. This not only ensures they cook evenly but also guarantees you a delicious burst of flavor in every bite of your frittata.
🔄 Variations
If you are a fan of a hearty and filling frittata, consider adding vegan meat substitutes like vegan sausage crumbles, vegan bacon bits, or tofu. These options will bring a meaty texture and a savory flavor to your frittata.
If you are looking to add some extra protein and texture to your frittata, consider incorporating canned or pre-cooked legumes like green peas, sweet corn, chickpeas, beans, or lentils. Not only will they add a pop of color, but they will also make your frittata more filling and nutritious.
If you are a fan of a cheesy frittata, try adding some vegan cheese like feta or mozzarella. These cheeses will add a creamy texture and a tangy flavor to your frittata, taking it to the next level.
🥣 Serving ideas
This vegan frittata is a versatile dish that can be enjoyed in many ways. It is delicious when served hot, but it is also a great option for a cold meal.
I love to top my frittata with a dollop of dairy-free sour cream, a drizzle of ketchup, or a spicy hot sauce. If you prefer a creamier texture, try adding a spoonful of vegan mayonnaise or any yogurt-based dip.
In addition to the frittata, consider serving some other vegan dishes. It goes great with a side of garlic bread or some roasted potatoes.
For a lighter option, a fresh garden salad, coleslaw salad, or lentil tabbouleh can be a refreshing accompaniment. If you are looking to add more greens to your meal, a side of stir-fried spinach or other leafy greens is a great choice.
And if you are a fan of beans, consider serving the frittata with a side of baked beans or any other bean salad. The combination of the hearty frittata and the protein-rich beans makes for a satisfying and nutritious meal.
❄️ Storing tips
Storing and reheating this vegan frittata is a simple process that does not compromise the dish’s delicious flavors.
To store the leftovers, allow it to cool completely. Once cooled, transfer it to an airtight container. You can safely store it in the refrigerator for 3-4 days without any significant change in the quality of the dish.
If you want to freeze it, I recommend slicing it into individual portions. Place each portion in a separate airtight container or reseal it in a freezer-safe bag. It can be stored in the freezer for up to a month. When you are ready to eat, thaw it overnight in the refrigerator before reheating.
To reheat, you have a couple of options. You can use the microwave by heating it in 30-second intervals, stirring after each interval to ensure even heating. You can also reheat it in the oven, placing the frittata in the broiler for a few minutes until it is heated through.
🤔 FAQs
Do I have to use chickpea flour?
Yes, for this recipe, I recommend using chickpea flour. It gives the frittata a slightly eggy flavor and a fluffy texture. If you use a different type of flour, the texture and flavor of the frittata will be different. However, if you have a chickpea allergy or cannot find chickpea flour, you can use a different type of flour, but the frittata will not be the same.
What kind of vegetables can I add to the frittata?
You can add any vegetables you like to this frittata. I used mushrooms, bell pepper, cherry tomatoes, spring onion, and spinach in this recipe, but you can use whatever vegetables you have on hand. Just make sure to cook them before adding them to the frittata.
Why do you use black salt?
I use black salt in this recipe to give the frittata an eggy flavor. Black salt, also known as kala namak, is commonly used in vegan cooking to mimic the flavor of eggs. If you do not have black salt, you can use regular salt, but the frittata will not have the same egg-like flavor.
THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.
This vegan frittata is a lifesaver for busy mornings. It is made with only 3 ingredients and is packed with portobello mushrooms, bell peppers, cherry tomatoes, and spinach. The best part? It is make-ahead friendly, so you can have a delicious breakfast without the hassle.
Gently wash any dirt off of the mushrooms by using a colander or a sieve. Dry them with a paper towel or clean kitchen cloth. We never peel mushrooms, but sometimes cut out the stem if they feel too dry or too rigid. Chop them into quarters.
Wash and slice bell pepper ¼-inch (4-5 mm) wide. Then cut the stripes into small cubes.
Wash and cut the cherry tomatoes in half. Wash and chop the green part of the spring onion into small rings. Peel and chop onion and garlic.
Wash the spinach leaves using a sieve and chop the leaves up into stripes or quarters.
Make the eggless base
Add chickpea flour, black salt, regular salt, and pepper in a large bowl. Mix them thoroughly.
Add half of the dairy-free milk of your choice and use a whisk to mix it well. Then add the other half and mix until you have a smooth pancake batter-like liquid.
Prepare the frittata batter
On top of the chickpea flour mixture, add all chopped veggies (mushroom, bell pepper, tomatoes, spring onion, and spinach) and mix them well
Make vegan frittata
Take a non-stick frying pan. Heat to medium heat and add olive oil.
Add the chopped onion and cook them for 2-3 minutes until soft and tender. Then, add chopped garlic and cook for another 1-2 minutes.
Pour the frittata batter on top. Spread it evenly and cover it up with a lid.
Bake in preheated oven at 375 F (190 degrees Celsius) for 20 minutes.
Video
Notes
Best veggies for frittataWhen it comes to veggies, I separate them into 3 groups.
No preparation is needed apart from wash and chop
Need to be pre-cooked
Avoid if possible
It would have been too long to put it here, so the full list of vegetables is available in the post above the recipe card. How to store frittata?If you store it in an airtight container, it can last for 3-4 days for sure. Can you freeze chickpea flour frittata? Yes, you can. I recommend freezing it in slices for easy access and re-heating it under the broiler or in a microwave.
Butternut squash lasagna is a comforting and hearty dish that is made up of layers of tender lasagna noodles, creamy roasted butternut squash puree, flavorful spinach ricotta mixture, a rich bechamel sauce, and lots of melty cheese! The butternut squash adds a natural sweetness, complemented by ricotta cheese, mozzarella, and Parmesan, creating a rich and… 
If you are looking for a DELICIOUS fall salad, you’ve come to the right place. This quinoa salad with spinach, crisp apples, smoky bacon, white cheddar, salty pepitas, red onion, and a simple maple mustard dressing is a fall favorite! The maple balsamic dressing brings warmth and depth to the salad, balancing the flavors perfectly.… 
