Are you looking for a healthy and flavorful twist on traditional pasta dishes? Look no further than spaghetti squash! This versatile winter squash can be roasted, sautéed, or baked to bring out its natural sweetness and pairs perfectly with a wide range of flavors. From classic comfort foods to international-inspired dishes, we’ve gathered 20 mouthwatering spaghetti squash recipes that are sure to become new favorites.
In this article, you’ll discover how to prepare spaghetti squash in a variety of ways, from simple roasting techniques to more complex casseroles and skillet meals. Whether you’re a busy parent looking for quick and easy weeknight dinners or a foodie seeking inspiration for special occasion meals, these recipes have something for everyone.
So let’s get started! In the following pages, we’ll explore the many delicious ways to prepare spaghetti squash. From creamy sauces to savory seasonings, these recipes showcase the incredible versatility of this humble winter squash.
Garlic Parmesan Roasted Spaghetti Squash
Transform your squash game with this flavorful and nutritious recipe! Garlic Parmesan Roasted Spaghetti Squash is a delicious side dish that’s perfect for any meal.
Ingredients:
– 2 medium spaghetti squash (about 2 lbs each)
– 4 cloves of garlic, minced
– 1/4 cup olive oil
– 1/4 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 squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together minced garlic, olive oil, salt, and pepper.
4. Brush the mixture evenly onto both sides of the squash halves.
5. Sprinkle Parmesan cheese over the squash.
6. Place the squash on a baking sheet lined with parchment paper and roast for 45-50 minutes or until tender.
7. Garnish with chopped parsley if desired.
Cooking Time: 45-50 minutes
Spaghetti Squash with Tomato Basil Sauce
Transform your pasta game with this creative twist on a classic dish. Spaghetti squash replaces traditional noodles, while fresh tomato and basil sauce adds a burst of flavor.
Ingredients:
– 1 large spaghetti squash (about 2 lbs)
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 can (14.5 oz) crushed tomatoes
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Place squash cut-side up on a baking sheet, drizzle with olive oil, and sprinkle with garlic.
4. Roast for 45-50 minutes or until tender and easily pierced with a fork.
5. While squash is roasting, combine crushed tomatoes, basil, salt, and pepper in a saucepan.
6. Simmer over medium heat for 10-15 minutes, stirring occasionally.
7. Once squash is cooked, use a fork to scrape out the flesh, creating spaghetti-like strands.
8. Combine squash “noodles” with tomato basil sauce. Top with Parmesan cheese if desired.
Cooking Time: 1 hour (including roasting time)
Creamy Alfredo Spaghetti Squash Bake
Transform spaghetti squash into a creamy, cheesy masterpiece with this easy recipe. Perfect for a weeknight dinner or special occasion, this dish combines the flavors of classic Alfredo sauce with the comfort of baked spaghetti squash.
Ingredients:
– 2 medium spaghetti squash
– 1 cup (2 sticks) unsalted butter
– 1 cup grated Parmesan cheese
– 1/2 cup heavy cream
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. In a large skillet, melt butter over medium heat. Add Parmesan cheese and stir until smooth.
4. Add heavy cream and stir until well combined. Bring to a simmer and cook for 5 minutes.
5. Brush the cut side of the squash with olive oil and season with salt and pepper.
6. Place the squash in a baking dish, cut side up, and spoon the Alfredo sauce over the top.
7. Bake for 30-40 minutes, or until the squash is tender and the sauce is golden brown.
8. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Spaghetti Squash Carbonara with Bacon
This recipe combines the creamy richness of carbonara with the nutty sweetness of spaghetti squash, all wrapped up in crispy bacon. It’s an ideal low-carb alternative to traditional pasta dishes.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 6 slices of thick-cut bacon
– 3 large eggs
– 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 the seeds.
3. Place the squash on a baking sheet, cut side up, and roast for 45-50 minutes, or until tender.
4. While the squash is cooking, cook the bacon in a skillet over medium heat until crispy.
5. In a large bowl, whisk together eggs, Parmesan cheese, salt, and pepper.
6. Once the squash is cooked, let it cool slightly before scraping out the flesh with a fork to resemble spaghetti.
7. Add the scrambled eggs and toss with the squash.
8. Top with crispy bacon and chopped parsley (if using).
Cooking Time: 50-60 minutes
Spicy Thai Peanut Spaghetti Squash
Experience the bold flavors of Thailand with this innovative spaghetti squash dish, where spicy peanut sauce meets creamy richness.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 2 tablespoons peanut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup Thai red curry paste
– 1 can coconut milk
– 2 tablespoons creamy natural peanut butter
– 1 teaspoon soy sauce
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– Fresh cilantro, 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 large skillet, heat the peanut oil over medium-high. Add the onion and cook until softened, about 5 minutes.
4. Add the garlic, ginger, and curry paste; cook for 1 minute.
5. Stir in coconut milk, peanut butter, soy sauce, cayenne pepper, salt, and pepper.
6. Pour the sauce into the squash halves and roast for 30-40 minutes or until the flesh is tender.
Cooking Time: 45-50 minutes
Spaghetti Squash Pad Thai
Transform traditional pad thai into a healthy and flavorful dish by substituting spaghetti squash noodles for the usual rice noodles. This recipe combines the best of both worlds, with the nutty flavor of squash complementing the sweet and sour flavors of the sauce.
Ingredients:
– 1 medium spaghetti squash
– 2 tablespoons coconut oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, green onions)
– 1/4 cup tamarind paste
– 2 tablespoons soy sauce
– 2 tablespoons maple syrup
– 1 tablespoon lime juice
– Salt and pepper to taste
– Chopped peanuts or cashews for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise and bake for 45-50 minutes, or until tender.
2. Cook the onion and garlic in coconut oil until softened. Add mixed vegetables and cook for an additional 3-4 minutes.
3. In a small bowl, whisk together tamarind paste, soy sauce, maple syrup, and lime juice.
4. Use a fork to scrape out the cooked squash flesh into noodle-like strands. Combine with the vegetable mixture and sauce.
5. Season with salt and pepper to taste. Garnish with chopped nuts if desired.
Cooking Time: 1 hour 15 minutes
Cheesy Spaghetti Squash Casserole
This comforting casserole combines the natural sweetness of spaghetti squash with the creaminess of melted cheese, making it a perfect side dish or main course for any meal.
Ingredients:
– 2 medium-sized spaghetti squash
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°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 olive oil. Roast for 45 minutes or until tender.
4. In a separate bowl, mix together the cheddar and mozzarella cheese.
5. Remove the squash from the oven and top each half with the cheese mixture, followed by breadcrumbs.
6. Return to the oven and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
Cooking Time: 55-60 minutes
Enjoy your delicious Cheesy Spaghetti Squash Casserole!
Spaghetti Squash with Pesto and Cherry Tomatoes
Simplify your weeknight dinner routine with this creative twist on traditional spaghetti – substitute zucchini noodles for a low-carb, flavorful meal.
Ingredients:
– 2 medium zucchinis
– 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. Spiralize the zucchinis into “noodles” and set aside.
3. In a large skillet, heat the pesto over medium heat.
4. Add the cherry tomatoes and cook for 3-4 minutes or until they start to release their juices.
5. Add the spiralized zucchini noodles to the skillet and toss with the tomato mixture.
6. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Spaghetti Squash Stir-Fry with Vegetables
Transform spaghetti squash into a delicious and nutritious base for your stir-fry, loaded with colorful vegetables and savory flavors. This recipe is perfect for a quick and easy weeknight dinner.
Ingredients:
– 1 medium-sized spaghetti squash
– 2 tablespoons of olive oil
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– 1 bell pepper, diced
– 1 cup of broccoli florets
– 1 cup of snow peas, sliced
– 1 teaspoon of soy sauce
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and bake for 45 minutes.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add onion, garlic, bell pepper, broccoli, and snow peas. Cook for 5-7 minutes, stirring frequently.
3. Once squash is cooked, use a fork to scrape out the flesh into strands.
4. Add cooked squash to the skillet, along with soy sauce, salt, and pepper. Stir-fry for an additional 2-3 minutes.
5. Serve hot and enjoy!
Cooking Time: 60-65 minutes
Spaghetti Squash with Garlic Butter Shrimp
Transform your dinner routine with this innovative recipe that combines the best of spaghetti and shrimp! This dish is a game-changer, featuring tender shrimp smothered in garlic butter, served atop a bed of creamy squash “spaghetti”.
Ingredients:
– 1 large yellow squash (about 2 lbs)
– 1 lb large shrimp, peeled and deveined
– 4 cloves garlic, minced
– 2 tbsp unsalted butter
– Salt and pepper to taste
– Grated Parmesan cheese (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. Drizzle with 1 tbsp butter and sprinkle with salt and pepper.
4. Roast squash for 30-40 minutes or until tender, flipping halfway through.
5. In a skillet, melt remaining 1 tbsp butter over medium-high heat. Add garlic and cook for 1 minute.
6. Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through.
7. Serve shrimp atop roasted squash, garnished with Parmesan cheese if desired.
Cooking Time: 40-50 minutes
Spaghetti Squash Lasagna with Ground Turkey
A creative twist on traditional lasagna, this recipe replaces noodles with roasted spaghetti squash and adds flavor with ground turkey. A perfect low-carb option for a weeknight dinner.
Ingredients:
– 2 medium spaghetti squash
– 1 lb ground turkey
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roast squash halves for 45 minutes, or until tender.
3. Cook ground turkey in a pan with onion and garlic; drain excess fat.
4. Combine cooked turkey with marinara sauce.
5. In a large bowl, combine ricotta cheese, mozzarella cheese, and Parmesan cheese.
6. Assemble lasagna by layering squash, turkey mixture, and cheese mixture.
7. Top with additional mozzarella cheese and bake for 20-25 minutes, or until golden brown.
Cooking Time: Approximately 1 hour and 10 minutes.
Spaghetti Squash with Mushroom Cream Sauce
A creative twist on traditional pasta, this recipe combines the nutty flavor of spaghetti squash with a rich and creamy mushroom sauce. Perfect for a comforting and healthy dinner!
Ingredients:
– 2 medium spaghetti squash
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 8 oz mushrooms (button or cremini), sliced
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise and scoop out seeds.
2. Place the squash on a baking sheet, cut side up, and drizzle with olive oil. Roast for 45-50 minutes or until tender.
3. In a large skillet, sauté the onion and mushrooms over medium heat until softened.
4. Add garlic and cook for 1 minute.
5. Pour in vegetable broth and heavy cream. Bring to a simmer and season with salt and pepper.
6. Serve the mushroom cream sauce over roasted spaghetti squash. Garnish with chopped parsley if desired.
Cooking Time: 55-60 minutes
Spaghetti Squash Tacos with Avocado Lime Crema
A twist on traditional tacos, this recipe combines the comfort of spaghetti squash with the freshness of avocado and lime.
Ingredients:
– 1 medium spaghetti squash
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 garlic clove, minced
– 1 packet taco seasoning
– 8-10 corn tortillas
– Avocado Lime Crema (recipe below)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half and scoop out the seeds.
3. Drizzle with olive oil and season with taco seasoning.
4. Roast the squash for 45-50 minutes, or until tender and easily shredded.
5. While the squash is cooking, heat a small skillet over medium-high heat. Add the diced onion and cook until translucent, about 3-4 minutes.
6. Shred the cooked spaghetti squash into strands.
7. Assemble tacos by placing a spoonful of squash onto a tortilla, topping with onion mixture, and dolloping with Avocado Lime Crema.
Avocado Lime Crema:
– 2 ripe avocados, mashed
– Juice of 1 lime (about 2 tablespoons)
– Salt to taste
Mix all ingredients together until smooth. Refrigerate for at least 30 minutes before serving.
Spaghetti Squash with Lemon Garlic Chicken
Transforming spaghetti squash into a creamy, flavorful base pairs perfectly with tender lemon garlic chicken. This light and refreshing dish is perfect for a quick weeknight meal.
Ingredients:
– 1 medium spaghetti squash
– 2 boneless, skinless chicken breasts
– 4 cloves of garlic, minced
– 2 lemons, juiced
– 2 tbsp 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 seeds.
3. Toss chicken with garlic, lemon juice, and olive oil; season with salt and pepper.
4. Roast squash for 45 minutes or until tender.
5. Grill or bake chicken for 20-25 minutes or until cooked through.
6. Serve chicken on top of roasted squash, garnished with parsley if desired.
Cooking Time: 1 hour 10 minutes
Spaghetti Squash Pizza Casserole
This unique casserole combines the flavors of pizza with the comforting warmth of spaghetti squash, perfect for a cozy dinner or potluck. With its creamy sauce and melted mozzarella, you’ll be hooked!
Ingredients:
– 2 medium spaghetti squashes (about 1 lb each)
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon dried oregano
– 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 squash flesh and set aside.
4. In a large bowl, combine marinara sauce, mozzarella cheese, Parmesan cheese, parsley, oregano, salt, and pepper.
5. Add the cooked squash to the bowl and mix well.
6. Transfer the mixture to a 9×13-inch baking dish and top with additional mozzarella cheese (if desired).
7. Bake for an additional 20-25 minutes, or until the cheese is melted and bubbly.
Cooking Time: 65-70 minutes
Spaghetti Squash with Brown Butter and Sage
Celebrate the flavors of fall with this comforting and nutritious recipe, featuring roasted spaghetti squash paired with a rich brown butter and fragrant sage.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 4 tbsp unsalted butter
– 2 tbsp 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 for 45-50 minutes, or until the flesh is tender and easily shreds with a fork.
5. While the squash roasts, melt 2 tbsp of butter in a small saucepan over medium heat.
6. Continue cooking the butter, stirring occasionally, until it turns golden brown and has a nutty aroma (about 5-7 minutes).
7. Remove from heat and stir in chopped sage leaves.
8. Fluff the roasted squash with a fork to create “spaghetti” strands. Toss with brown butter sauce and season with salt to taste.
Cooking Time: 45-50 minutes
Spaghetti Squash with Roasted Red Pepper Sauce
This recipe is a creative twist on traditional spaghetti, substituting zucchini noodles for the pasta and adding a flavorful roasted red pepper sauce. The result is a healthy, gluten-free dish that’s perfect for a quick weeknight dinner.
Ingredients:
– 2 medium zucchinis
– 1/4 cup olive oil
– 1 large red bell pepper, seeded and chopped
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup grated Parmesan cheese (optional)
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Spiralize zucchinis into “noodles” and set aside.
3. In a large bowl, toss together red bell pepper, garlic, salt, and black pepper.
4. Spread the pepper mixture on a baking sheet and roast for 30-35 minutes, or until tender and slightly caramelized.
5. Cook zucchini noodles according to package instructions (typically 2-3 minutes in boiling water).
6. Combine roasted peppers with cooked zucchini noodles and toss with Parmesan cheese and basil leaves (if using).
7. Serve immediately and enjoy!
Cooking Time: 45-50 minutes
Spaghetti Squash with Black Beans and Corn
This recipe combines the natural sweetness of spaghetti squash with the savory flavors of black beans, corn, and spices. Perfect for a quick and healthy dinner or lunch.
Ingredients:
– 2 medium spaghetti squash
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels
– 1 tablespoon olive oil
– 1 onion, diced
– 1 teaspoon ground cumin
– 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 olive oil.
4. Roast the squash for 30-40 minutes, or until the flesh is tender and easily shreds with a fork.
5. While the squash is cooking, heat the black beans and corn in a pan over medium heat.
6. Add the diced onion, cumin, salt, and pepper to the pan and stir to combine.
7. Once the squash is cooked, use a fork to shred it into strands and add to the bean mixture.
8. Toss everything together and serve hot.
Cooking Time: 30-40 minutes
Spaghetti Squash with Sun-Dried Tomato Pesto
Spaghetti Squash with Sun-Dried Tomato Pesto Recipe
This vegetarian recipe combines the best of both worlds – spaghetti squash and pesto – to create a flavorful, nutritious dish perfect for any meal.
Ingredients:
– 1 medium-sized spaghetti squash (about 2 lbs)
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup basil leaves, chopped
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 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 olive oil over the squash, season with salt and pepper.
4. Roast the squash for 45 minutes or until tender.
5. While the squash is roasting, combine sun-dried tomatoes, basil leaves, garlic, and Parmesan cheese in a blender or food processor.
6. Blend the mixture into a smooth pesto sauce, adding more olive oil if needed to achieve desired consistency.
7. Once the squash is cooked, allow it to cool slightly then use a fork to scrape out the flesh, creating spaghetti-like strands.
8. Toss the cooked squash with sun-dried tomato pesto and serve hot.
Cooking Time: 50 minutes (roasting time + prep time)
Spaghetti Squash with Honey Sriracha Glazed Salmon
This recipe combines the natural sweetness of spaghetti squash with the bold flavors of honey sriracha glazed salmon, creating a harmonious balance of sweet and spicy. This dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 medium spaghetti squash
– 4 salmon fillets (6 oz each)
– 1/4 cup honey
– 2 tbsp sriracha sauce
– 2 tbsp olive oil
– 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. Place squash on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper. Roast for 45 minutes or until tender.
4. In a small bowl, mix together honey and sriracha sauce.
5. Season salmon fillets with salt and pepper. Brush the honey-sriracha glaze on top of each fillet.
6. Bake salmon for 12-15 minutes or until cooked through.
7. Serve squash alongside glazed salmon. Garnish with chopped parsley, if desired.
Cooking Time: 60-70 minutes
Summary
Get ready to spice up your meal routine with these 20 delicious and healthy spaghetti squash recipes! From classic comfort dishes like garlic parmesan roasted spaghetti squash to international-inspired meals like spicy Thai peanut spaghetti squash, there’s something for everyone. Discover new ways to prepare this versatile vegetable, from casseroles and stir-fries to pasta bakes and tacos. Whether you’re a vegan, vegetarian, or meat-lover, these recipes will inspire you to get creative in the kitchen.