Discover the delicious and healthy world of spaghetti squash recipes! With its unique, stringy flesh that can be easily shaped into a spaghetti-like texture, this versatile vegetable is a game-changer for any meal. Whether you’re looking for a vegetarian twist on classic pasta dishes or a new way to get your daily dose of veggies, we’ve got you covered with these 20 tasty and healthy spaghetti squash recipes.
From comforting casseroles to flavorful stir-fries, our collection of spaghetti squash recipes is sure to inspire your next meal. Try our Garlic Parmesan Spaghetti Squash for a creamy and satisfying side dish, or our Spaghetti Squash Pad Thai for a spicy and sour take on the classic Thai noodle dish. Whether you’re in the mood for something light and easy or hearty and filling, we’ve got a spaghetti squash recipe to match.
In this article, we’ll be sharing all 20 of our favorite spaghetti squash recipes, from comforting casseroles to flavorful stir-fries. So grab a pen and paper (or your phone, or computer – however you like to take notes!) and get ready to fall in love with the humble spaghetti squash.
Garlic Parmesan Spaghetti Squash
This recipe transforms spaghetti squash into a savory and aromatic dish reminiscent of garlic parmesan pasta. With just a few simple ingredients, you can create a satisfying and flavorful side dish or main course.
Ingredients:
– 1 medium spaghetti squash
– 3 cloves of garlic, minced
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together minced garlic and Parmesan cheese.
4. Brush the olive oil on both halves of the squash and season with salt and pepper.
5. Divide the garlic-Parmesan mixture evenly between the two squash halves.
6. Roast in the preheated oven for 45-50 minutes or until the squash is tender and caramelized.
7. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Spaghetti Squash with Marinara and Meatballs
Transforming spaghetti squash into a satisfying dish has never been easier! This recipe combines the flavors of classic marinara sauce and homemade meatballs to create a healthy and delicious meal.
Ingredients:
– 2 medium spaghetti squash
– 1 onion, finely chopped
– 1 lb ground beef
– 1 egg
– 1/2 cup breadcrumbs
– 1 tsp dried oregano
– 1 tsp salt
– 1/4 tsp black pepper
– 1 cup marinara sauce
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Place squash on a baking sheet, cut side up, and roast for 45 minutes.
4. While squash is cooking, mix ground beef with egg, breadcrumbs, oregano, salt, and pepper. Form into meatballs.
5. Cook meatballs in a skillet over medium-high heat until browned, about 5-7 minutes.
6. Add marinara sauce to the skillet and simmer for 10 minutes.
7. Serve squash with marinara and meatballs, garnished with chopped parsley if desired.
Cooking Time: Approximately 1 hour 15 minutes.
Cheesy Spaghetti Squash Casserole
This comforting casserole combines the flavors of spaghetti squash, ground beef, and melted cheese for a satisfying meal.
Ingredients:
– 1 large spaghetti squash (about 2 lbs)
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tsp dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook the spaghetti squash according to package instructions or by baking for 45 minutes.
3. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. Stir in the marinara sauce, salt, and pepper. Bring the mixture to a simmer and let it cook for 5 minutes.
6. In a large mixing bowl, combine the cooked spaghetti squash, ground beef mixture, and shredded mozzarella cheese. Mix well to combine.
7. Transfer the mixture to a 9×13-inch baking dish and sprinkle with Parmesan cheese.
8. Bake for 25-30 minutes or until the casserole is hot and the cheese is melted.
Cooking Time: 45-50 minutes
Spaghetti Squash Pad Thai
Spaghetti Squash Pad Thai: A Twist on a Classic!
This recipe combines the comfort of spaghetti squash with the bold flavors of traditional Pad Thai, making for a unique and delicious vegetarian dish. Perfect for a quick weeknight meal or as a healthy lunch option.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, green beans)
– 1/4 cup tamarind paste
– 2 tablespoons soy sauce
– 1 tablespoon honey
– Salt and pepper to taste
– Chopped peanuts or cashews for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
2. Roast the squash for 30-40 minutes, or until tender and easily pierced with a fork.
3. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened.
4. Add mixed vegetables and cook until tender-crisp. Stir in tamarind paste, soy sauce, and honey. Season with salt and pepper to taste.
5. When the squash is cooked, use a fork to scrape out strands into the skillet with the vegetable mixture.
6. Toss everything together; garnish with chopped nuts. Serve hot over rice or noodles.
Cooking Time: 40-50 minutes
Spaghetti Squash Carbonara
Transform your pasta game with this creamy Spaghetti Squash Carbonara! This vegetarian take on the classic Italian dish swaps spaghetti for roasted squash, and it’s just as delicious.
Ingredients:
– 1 medium-sized spaghetti squash (about 2 lbs)
– 4 large eggs
– 1/4 cup grated Parmesan cheese
– 1 tablespoon unsalted butter
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place it on a baking sheet.
3. Roast the squash for 45-50 minutes, or until tender and easily pierced with a fork.
4. In a large bowl, whisk together eggs, Parmesan cheese, and butter.
5. Once the squash is done, let it cool slightly before scraping out the flesh into the egg mixture.
6. Season with salt and pepper to taste, then serve immediately garnished with fresh herbs.
Cooking Time: 50 minutes (roasting time), plus prep and assembly
Spaghetti Squash Alfredo with Chicken
This recipe combines the comfort of traditional fettuccine alfredo with the nutritious and flavorful twist of spaghetti squash. The result is a creamy, satisfying dish that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium spaghetti squash
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cloves garlic, minced
– 1/4 cup unsalted butter
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Roast squash for 45-50 minutes or until tender.
4. Cook chicken in a skillet with butter and garlic until cooked through.
5. In a separate saucepan, combine heavy cream and Parmesan cheese. Bring to a simmer and cook until thickened.
6. Toss cooked spaghetti squash with chicken and Alfredo sauce. Season with salt and pepper to taste.
7. Garnish with chopped parsley if desired.
Cooking Time: 60-70 minutes
Spaghetti Squash Stir-Fry with Vegetables
Transform spaghetti squash into a nutritious and flavorful base for your stir-fry. This recipe combines the natural sweetness of squash with sautéed vegetables, perfect for a quick and healthy meal.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 bell pepper, sliced
– 1 cup broccoli florets
– 1 cup snow peas, sliced
– 2 teaspoons soy sauce
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with 1 tablespoon of oil.
4. Roast for 45-50 minutes, or until the flesh is tender and can be easily shredded.
5. Heat the remaining 1 tablespoon of oil in a wok or large skillet over medium-high heat.
6. Add the onion, garlic, bell pepper, broccoli, and snow peas. Cook for 4-5 minutes, stirring frequently, until the vegetables are tender-crisp.
7. Stir in soy sauce to taste.
8. Shred the cooked spaghetti squash with a fork and add it to the wok or skillet. Toss everything together and season with salt and pepper.
Cooking Time: 1 hour
Spaghetti Squash with Pesto and Cherry Tomatoes
Transform ordinary squash into a pasta-like dish with this creative recipe. The sweetness of the cherry tomatoes pairs perfectly with the savory pesto sauce.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1/4 cup pesto
– 1 pint cherry tomatoes, halved
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up.
4. Drizzle with olive oil and season with salt and pepper.
5. Roast the squash for 30-40 minutes, or until tender and caramelized.
6. Meanwhile, heat the pesto in a saucepan over medium heat.
7. Add the cherry tomatoes to the pesto and simmer for 2-3 minutes, or until they release their juices and start to break down.
8. To serve, place a squash half on each plate and top with the pesto-tomato mixture.
9. Sprinkle with Parmesan cheese, if desired.
Cooking Time: 40-50 minutes
Spaghetti Squash Mac and Cheese
This recipe transforms the traditional macaroni and cheese into a healthier, flavorful dish by substituting spaghetti squash for pasta. The result is a creamy, cheesy, and nutritious meal that’s perfect for any time of day.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 2 cups milk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
3. Drizzle with olive oil, season with salt and pepper, and roast for 45-50 minutes or until tender.
4. While the squash is cooking, melt butter in a saucepan over medium heat. Whisk together flour, milk, and a pinch of salt to make a roux, then add cheddar and Parmesan cheese. Stir until smooth.
5. Once the squash is cooked, use a fork to scrape out the flesh into strands resembling spaghetti. Add to the cheese sauce and stir until combined.
Cooking Time: 50-60 minutes
Spaghetti Squash with Garlic Butter Shrimp
This recipe combines the comforting warmth of spaghetti squash with the rich flavors of garlic butter shrimp, creating a delightful and nutritious meal. Perfect for a cozy dinner or a quick weeknight supper.
Ingredients:
– 2 medium spaghetti squashes (about 1 1/2 pounds total)
– 4 large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. Place the squash halves on a baking sheet, cut side up.
4. In a skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute.
5. Add shrimp to the skillet and cook until pink and cooked through, about 2-3 minutes per side.
6. Season with salt and pepper to taste.
7. Serve shrimp on top of roasted spaghetti squash, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Spaghetti Squash Tacos with Avocado Crema
Transform your taco Tuesday into a unique and delicious experience with this recipe, combining the flavors of Italy with the spices of Mexico. Spaghetti squash replaces traditional pasta, while creamy avocado crema adds a richness to each bite.
Ingredients:
– 1 medium spaghetti squash
– 1 lb ground beef (or ground turkey, beans, or veggies for alternative options)
– 1/2 cup taco seasoning
– 8-10 corn tortillas
– 1 ripe avocado, diced
– 1 lime, juiced
– Salt and pepper to taste
– Optional toppings: shredded cheese, diced tomatoes, cilantro, sour cream
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake spaghetti squash for 45 minutes or until tender.
3. Cook ground beef in a skillet with taco seasoning until browned. Drain excess fat.
4. Slice cooked squash into “noodles” and add to the skillet with ground beef, stirring to combine.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning squash-beef mixture onto tortillas, topping with diced avocado, lime juice, salt, and pepper.
Cooking Time: 55 minutes
Spaghetti Squash Pizza Casserole
Transform your dinner routine with this creative twist on traditional pizza night! This casserole combines the flavors of a classic margherita pizza with the creamy goodness of spaghetti squash.
Ingredients:
– 2 medium spaghetti squashes
– 1 cup tomato sauce
– 8 oz mozzarella cheese, shredded
– 1/4 cup chopped fresh basil
– 1/2 cup breadcrumbs
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Bake the spaghetti squashes for 45 minutes or until tender.
3. Scoop out the flesh, leaving a shell about 1/4 inch thick.
4. In a separate bowl, mix tomato sauce and mozzarella cheese.
5. Stuff each squash with the pizza mixture and top with basil.
6. Sprinkle breadcrumbs and drizzle with olive oil.
7. Bake for an additional 20 minutes or until the cheese is melted and bubbly.
Cooking Time: 65 minutes
Spaghetti Squash with Lemon Herb Butter
Brighten up your plate with this vibrant and flavorful side dish! Roasted spaghetti squash meets the tanginess of lemon and the freshness of herbs in this easy-to-make recipe.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 4 tbsp unsalted butter, softened
– 2 lemons, juiced
– 2 tbsp chopped fresh parsley
– 1 tbsp chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Place the squash cut-side up on a baking sheet lined with parchment paper.
4. Roast for 45-50 minutes, or until the flesh is tender and easily shreds with a fork.
5. While the squash roasts, mix together softened butter, lemon juice, parsley, and dill in a small bowl.
6. Once the squash is done, let it cool slightly before using a fork to shred the flesh into spaghetti-like strands.
7. Toss the shredded squash with the lemon herb butter until well combined.
8. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Spaghetti Squash Lasagna
This recipe transforms spaghetti squash into the “noodles” of a delicious lasagna, reducing carbohydrates and increasing nutrients. With its creamy sauce and rich flavors, this dish is sure to become a new favorite.
Ingredients:
– 2 medium spaghetti squash
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 pound ground beef or sausage, cooked and drained
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Bake spaghetti squash for 45-50 minutes or until tender.
3. Scoop out the flesh and cook in a pan with garlic and onion until golden brown.
4. Assemble lasagna by layering cooked squash, meat sauce, mozzarella cheese, and Parmesan cheese.
5. Top with beaten egg and bake for an additional 20-25 minutes or until egg is set.
Cooking Time: 1 hour 15 minutes
Spaghetti Squash with Mushroom Cream Sauce
Satisfy your pasta cravings with this creative twist on traditional spaghetti, featuring roasted squash instead of noodles and a rich mushroom cream sauce.
Ingredients:
– 1 medium-sized spaghetti squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 small onion, diced
– 8 oz mushrooms (button or cremini), sliced
– 1 clove garlic, minced
– 1 cup heavy cream
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Drizzle olive oil on each half, then season with salt and pepper.
4. Roast squash for 45 minutes or until tender.
5. In a skillet, sauté onion, mushrooms, and garlic in butter until softened.
6. Add heavy cream and stir to combine. Bring sauce to a simmer and cook for 2-3 minutes.
7. Serve roasted squash with mushroom cream sauce spooned over the top. Garnish with chopped parsley if desired.
Cooking Time: Approximately 1 hour and 15 minutes.
Spaghetti Squash Burrito Bowls
Elevate your burrito game with this creative recipe that replaces traditional rice and beans with roasted spaghetti squash. This flavorful, nutritious bowl is perfect for a quick weeknight dinner or meal prep.
Ingredients:
– 2 medium spaghetti squash
– 1 tablespoon olive oil
– 1 onion, diced
– 1 red bell pepper, diced
– 1 can black beans, drained and rinsed
– 1 packet of taco seasoning
– Salt and pepper to taste
– Optional toppings: avocado, sour cream, shredded cheese, cilantro, salsa
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Drizzle with olive oil and season with salt and pepper. Roast for 45 minutes, or until tender.
4. In a large skillet, cook onion and red bell pepper over medium-high heat until tender. Add black beans and taco seasoning; stir to combine.
5. Shred the roasted squash into “noodles” and divide among bowls. Top with the bean mixture, and add your favorite toppings.
Cooking Time: 1 hour (including roasting time)
Spaghetti Squash with Roasted Garlic and Spinach
This comforting fall dish is a creative twist on traditional spaghetti, substituting squash for noodles. The roasted garlic adds a rich and savory flavor that pairs perfectly with the wilted spinach.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 3 cloves of garlic
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 cups fresh spinach leaves
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil. Season with salt and pepper.
4. Roast the squash for 45-50 minutes, or until tender and caramelized.
5. Meanwhile, roast the garlic by wrapping it in foil and baking for 30-40 minutes, or until soft and mashed.
6. Remove the squash from the oven and let it cool slightly.
7. Use a fork to scrape out the flesh of the squash, creating spaghetti-like strands.
8. Wilt the spinach leaves with a squeeze of lemon juice and a sprinkle of roasted garlic.
9. Combine the cooked squash and spinach mixture. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 1 hour 15 minutes
Spaghetti Squash with Brown Butter and Sage
Transforming spaghetti squash into a decadent side dish is easier than you think! This simple recipe combines the natural sweetness of roasted squash with the nutty flavor of brown butter and the earthy taste of sage.
Ingredients:
– 1 large spaghetti squash (about 2 lbs)
– 4 tablespoons unsalted butter
– 2 tablespoons chopped fresh sage leaves
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash cut-side up on a baking sheet lined with parchment paper.
4. Roast the squash for 45 minutes, or until the flesh is tender and can be easily shredded with a fork.
5. While the squash is roasting, melt 2 tablespoons of butter in a small saucepan over medium heat.
6. Continue cooking the butter until it turns golden brown and has a nutty aroma (about 5-7 minutes).
7. Stir in chopped sage leaves and season with salt to taste.
8. Once the squash is cooked, use a fork to shred the flesh into spaghetti-like strands.
9. Toss the shredded squash with the brown butter and sage mixture.
10. Serve warm.
Cooking Time: 45-50 minutes
Spaghetti Squash with Turkey Bolognese
This recipe combines the comfort of traditional spaghetti Bolognese with the nutritional benefits and unique flavor of roasted spaghetti squash. A perfect twist on a classic dish, this recipe is sure to please!
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1 lb ground turkey
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup canned crushed tomatoes
– 1 tsp dried oregano
– Salt and pepper, to taste
– Fresh basil leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Roast the squash for 45 minutes, or until tender and easily pierced with a fork.
4. Cook the ground turkey in a large skillet over medium-high heat, breaking it up into small pieces as it cooks.
5. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
6. Stir in the crushed tomatoes, oregano, salt, and pepper.
7. Simmer the sauce for 10-15 minutes, stirring occasionally.
8. Serve the turkey Bolognese over the roasted spaghetti squash, garnished with fresh basil leaves.
Cooking Time: 1 hour 15 minutes
Spaghetti Squash with Roasted Red Pepper Sauce
Transform traditional spaghetti into a seasonal delight with roasted red pepper sauce and spiralized squash. This unique fusion of flavors and textures is sure to become a new family favorite.
Ingredients:
– 2 medium-sized butternut squash
– 1/4 cup olive oil
– Salt, to taste
– 2 large red bell peppers
– 1 can (14 oz) crushed tomatoes
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– Fresh parsley, chopped (optional)
– Parmesan cheese, grated (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Spiralize squash into “spaghetti” shape.
3. Toss with olive oil and season with salt.
4. Roast in the oven for 20-25 minutes or until tender.
5. Meanwhile, roast red bell peppers in the oven for 30-35 minutes or until charred.
6. Peel off skin, remove seeds, and chop into small pieces.
7. In a blender or food processor, combine roasted peppers, crushed tomatoes, garlic, smoked paprika, salt, and pepper.
8. Blend until smooth sauce forms.
9. Toss cooked squash with the red pepper sauce and top with chopped parsley and Parmesan cheese (if using).
10. Serve immediately and enjoy!
Cooking Time: 45-50 minutes
Summary
Discover 20 mouth-watering and nutritious spaghetti squash recipes that will revolutionize your mealtime! From classic comfort food to innovative twists, this collection of recipes showcases the versatility of spaghetti squash. Try Garlic Parmesan Spaghetti Squash, Spaghetti Squash Carbonara, or Spaghetti Squash Pad Thai for a taste adventure. With options ranging from pasta-inspired dishes to tacos and pizza casserole, there’s something for everyone. Get ready to spice up your dinner routine with these delicious and healthy spaghetti squash recipes!
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