Veggie lovers, rejoice! Spaghetti squash is your new best friend for creating healthy, satisfying meals that delight the whole family. From cozy comfort dishes to quick weeknight dinners, these 21 recipes prove that eating well never has to be boring. Get ready to be inspired and discover your next favorite meal—let’s dive in!
Spaghetti Squash Pad Thai
Now, let’s transform humble spaghetti squash into a vibrant, low-carb Pad Thai that bursts with authentic Thai flavors. This recipe guides you through each step methodically, ensuring even beginners can achieve restaurant-quality results at home. You’ll love how the squash strands mimic noodles while absorbing the savory-sweet sauce perfectly.
Ingredients
– 1 medium spaghetti squash, halved and seeded
– 2 tablespoons fragrant toasted sesame oil
– 2 plump garlic cloves, minced
– 2 large eggs, lightly beaten
– 1 cup crisp bean sprouts
– 1/4 cup finely chopped fresh cilantro
– 1/4 cup crushed roasted peanuts
– 2 tablespoons tangy fresh lime juice
– 2 tablespoons rich fish sauce
– 1 tablespoon sweet honey
– 1 teaspoon fiery red pepper flakes
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the spaghetti squash halves cut-side down on the baking sheet and roast for 35-40 minutes until the flesh easily shreds with a fork.
3. Let the squash cool for 5 minutes, then use a fork to scrape all the strands into a large bowl.
4. Heat the toasted sesame oil in a large skillet over medium-high heat until shimmering.
5. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
6. Pour in the beaten eggs and scramble for 2 minutes until softly set.
7. Add the spaghetti squash strands to the skillet and toss to combine with the eggs.
8. Whisk together the fish sauce, honey, lime juice, and red pepper flakes in a small bowl.
9. Pour the sauce over the squash mixture and stir constantly for 3 minutes until well coated and heated through.
10. Remove from heat and gently fold in the crisp bean sprouts and fresh cilantro.
11. Top with crushed roasted peanuts before serving.
Tip: Roasting the squash cut-side down helps steam it perfectly while concentrating the natural sweetness. Tip: Toasting the sesame oil briefly enhances its nutty aroma without burning. Tip: Adding bean sprouts at the end preserves their delightful crunch against the soft squash.
The finished dish offers a satisfying chew from the squash strands, balanced by the salty-sweet sauce and crunchy peanut topping. Try serving it in the roasted squash shells for a stunning presentation that highlights its wholesome ingredients, or garnish with extra lime wedges for a bright, citrusy finish.
Vegetarian Spaghetti Squash Lasagna
Zesty and wholesome, this vegetarian spaghetti squash lasagna transforms simple ingredients into a comforting masterpiece. Perfect for beginners, we’ll walk through each methodical step together to create layers of flavor and texture that will delight your senses.
Ingredients
– 1 large spaghetti squash, halved and seeded
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
– 2 cups creamy ricotta cheese
– 1 large farm-fresh egg, lightly beaten
– ¼ cup freshly grated Parmesan cheese
– 2 cups robust marinara sauce
– 2 cups shredded mozzarella cheese
– ¼ cup fragrant fresh basil leaves, chopped
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Brush the cut sides of the spaghetti squash with 1 tablespoon of extra virgin olive oil and season with ½ teaspoon of sea salt and ¼ teaspoon of black pepper.
3. Place the squash cut-side down on the prepared baking sheet and roast for 35-40 minutes until the flesh is tender and easily shreds with a fork. Tip: Roasting cut-side down helps steam the squash, making it extra tender.
4. Let the squash cool for 10 minutes, then use a fork to scrape the flesh into spaghetti-like strands.
5. In a medium bowl, combine the ricotta cheese, beaten egg, Parmesan cheese, remaining ½ teaspoon of sea salt, and remaining ¼ teaspoon of black pepper.
6. Spread ½ cup of marinara sauce evenly in the bottom of a 9×13 inch baking dish.
7. Layer half of the spaghetti squash strands over the sauce.
8. Spread half of the ricotta mixture over the squash layer.
9. Sprinkle 1 cup of mozzarella cheese over the ricotta.
10. Repeat the layers with the remaining spaghetti squash, ricotta mixture, and marinara sauce.
11. Top with the remaining 1 cup of mozzarella cheese. Tip: For a golden-brown crust, make sure the cheese covers the surface evenly.
12. Bake uncovered at 375°F (190°C) for 25-30 minutes until the cheese is bubbly and lightly browned. Tip: Let it rest for 10 minutes after baking to set the layers for easier slicing.
13. Garnish with chopped fresh basil before serving.
Hearty and satisfying, this lasagna boasts a tender, noodle-like texture from the squash, complemented by creamy ricotta and gooey mozzarella. The flavors meld beautifully with the robust marinara and fresh basil, making it a crowd-pleaser. Serve it alongside a crisp green salad or garlic bread for a complete meal that celebrates vegetarian comfort food at its finest.
Garlic Butter Spaghetti Squash with Herbs
Getting spaghetti squash right can transform your weeknight dinners into something special. This garlic butter version with fresh herbs is surprisingly simple yet delivers restaurant-quality flavor that will make you feel like a pro in the kitchen.
Ingredients
– 1 medium spaghetti squash (about 3 pounds)
– 3 tablespoons rich unsalted butter
– 4 cloves fresh garlic, minced
– 2 tablespoons fragrant extra virgin olive oil
– 1/4 cup finely chopped fresh parsley
– 2 tablespoons fresh thyme leaves
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all the seeds and stringy pulp from both halves with a sturdy spoon.
4. Brush the cut sides of the squash with 1 tablespoon of extra virgin olive oil.
5. Season the oiled surfaces evenly with 1/4 teaspoon of coarse sea salt.
6. Place the squash halves cut-side down on the prepared baking sheet.
7. Roast in the preheated oven for 35-40 minutes until the flesh is tender when pierced with a fork.
8. Remove from oven and let cool for 5 minutes until safe to handle.
9. Use a fork to scrape the squash flesh into spaghetti-like strands into a large bowl.
10. Melt 3 tablespoons of unsalted butter in a small skillet over medium heat.
11. Add 4 cloves of minced garlic and cook for 1-2 minutes until fragrant but not browned.
12. Pour the garlic butter mixture over the squash strands and toss to combine.
13. Add 1/4 cup of finely chopped fresh parsley and 2 tablespoons of fresh thyme leaves.
14. Season with remaining 1/4 teaspoon coarse sea salt and 1/4 teaspoon freshly cracked black pepper.
15. Drizzle with remaining 1 tablespoon of extra virgin olive oil and toss everything thoroughly.
Here’s the magic: the squash strands maintain a delightful al dente texture while soaking up all that garlicky butter goodness. The fresh herbs provide a bright, aromatic finish that makes this dish feel both comforting and sophisticated—perfect as a main course or alongside grilled chicken.
Spaghetti Squash Primavera
Zesty spaghetti squash primavera brings garden-fresh vegetables and tender squash strands together in a vibrant, wholesome dish that’s perfect for a light dinner or impressive side. Let’s walk through each step to ensure your meal turns out beautifully.
Ingredients
– 1 medium spaghetti squash, halved and seeded
– 2 tablespoons rich extra-virgin olive oil
– 1 cup crisp bell peppers, thinly sliced
– 1 cup sweet cherry tomatoes, halved
– 1/2 cup tender asparagus, cut into 1-inch pieces
– 2 cloves aromatic garlic, minced
– 1/4 cup freshly grated Parmesan cheese
– 1 tablespoon fresh basil, chopped
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon cracked black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the spaghetti squash with 1 tablespoon of rich extra-virgin olive oil and place them cut-side down on the baking sheet.
3. Roast the spaghetti squash in the preheated oven for 35–40 minutes, or until the flesh is easily pierced with a fork.
4. While the squash roasts, heat the remaining 1 tablespoon of rich extra-virgin olive oil in a large skillet over medium heat.
5. Add the crisp bell peppers, sweet cherry tomatoes, tender asparagus, and aromatic garlic to the skillet, sautéing for 5–7 minutes until the vegetables are just tender.
6. Use a fork to scrape the roasted spaghetti squash into strands, transferring them to the skillet with the vegetables.
7. Gently toss the squash and vegetables together, then stir in the freshly grated Parmesan cheese, fresh basil, fine sea salt, and cracked black pepper until evenly combined.
8. Cook for an additional 2–3 minutes to warm everything through, then remove from heat.
Light and satisfying, this dish offers a delightful contrast of tender squash with crisp-tender vegetables, all coated in a subtle, savory cheese and herb blend. For a creative twist, serve it topped with grilled chicken or alongside crusty bread to soak up the natural juices.
Caprese Stuffed Spaghetti Squash
Every autumn, I find myself craving comforting yet fresh dishes that celebrate seasonal produce. Caprese stuffed spaghetti squash perfectly bridges summer’s bright flavors with fall’s cozy vibes, making it an ideal transitional meal. Let’s walk through preparing this vibrant, satisfying dish step by step.
Ingredients
– 1 medium spaghetti squash (about 3 pounds)
– 2 tablespoons rich extra-virgin olive oil
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly ground black pepper
– 1 cup juicy cherry tomatoes, halved
– 8 ounces fresh mozzarella cheese, cubed
– ¼ cup fragrant fresh basil leaves, thinly sliced
– 2 tablespoons syrupy balsamic glaze
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all the seeds and stringy pulp from each half with a sturdy spoon.
4. Drizzle the cut sides with 1 tablespoon of rich extra-virgin olive oil and rub it evenly over the surface.
5. Season the oiled squash halves with ½ teaspoon of coarse kosher salt and ¼ teaspoon of freshly ground black pepper.
6. Place the squash halves cut-side down on the prepared baking sheet.
7. Roast in the preheated oven for 35-40 minutes, until the flesh is tender and easily shreds with a fork.
8. Remove the baking sheet from the oven and let the squash cool for 5 minutes until safe to handle.
9. Use a fork to scrape the flesh of each squash half into long, spaghetti-like strands, keeping them in the shell.
10. In a medium bowl, combine the juicy cherry tomatoes, cubed fresh mozzarella cheese, and thinly sliced fragrant fresh basil leaves.
11. Drizzle the remaining 1 tablespoon of rich extra-virgin olive oil over the tomato mixture and toss gently to coat.
12. Season the mixture with the remaining ½ teaspoon of coarse kosher salt and ¼ teaspoon of freshly ground black pepper, tossing again to distribute evenly.
13. Evenly divide the Caprese filling between the two squash halves, mounding it gently over the spaghetti strands.
14. Return the stuffed squash halves to the baking sheet and bake for an additional 10 minutes at 400°F, just until the cheese begins to melt.
15. Remove from the oven and drizzle each half with 1 tablespoon of syrupy balsamic glaze.
Delightfully, the baked spaghetti squash strands offer a tender, slightly al dente texture that contrasts beautifully with the creamy melted mozzarella and burst cherry tomatoes. The fragrant basil and tangy balsamic glaze tie all the elements together, creating a harmonious blend of fresh and savory notes. For an elegant presentation, serve each half directly on a plate garnished with extra basil leaves, making it a visually stunning centerpiece for any autumn table.
Spaghetti Squash with Chickpeas and Pesto
Kickstart your autumn cooking with this wholesome, plant-based dish that transforms humble spaghetti squash into a nutritious meal. Perfect for beginners, this recipe combines roasted squash with protein-packed chickpeas and vibrant pesto for a satisfying dinner.
Ingredients
– 1 medium spaghetti squash, halved and seeded
– 1 (15-ounce) can chickpeas, drained and rinsed
– 3 tablespoons rich extra virgin olive oil, divided
– ½ cup fragrant basil pesto
– 2 cloves garlic, minced
– 1 teaspoon flaky sea salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife, then scoop out the seeds and stringy pulp with a spoon.
3. Drizzle the cut sides of the squash with 1 tablespoon of extra virgin olive oil and season with ½ teaspoon of sea salt and ¼ teaspoon of black pepper.
4. Place the squash halves cut-side down on the prepared baking sheet and roast for 35–40 minutes, or until the flesh is tender when pierced with a fork.
5. While the squash roasts, toss the drained chickpeas with the remaining 2 tablespoons of olive oil, minced garlic, and the remaining salt and pepper in a medium bowl.
6. Tip: For crispier chickpeas, spread them in a single layer on a separate baking sheet and roast alongside the squash for the last 15 minutes of cooking time.
7. Once the squash is cooked, use a fork to scrape the flesh into spaghetti-like strands into a large mixing bowl.
8. Add the roasted chickpeas and basil pesto to the bowl with the squash strands, then toss gently until everything is evenly coated.
9. Tip: If the pesto is too thick, warm it slightly or thin it with a teaspoon of olive oil to help it blend more smoothly.
10. Taste and adjust seasoning if needed, but avoid overmixing to keep the squash strands intact.
11. Tip: Let the dish rest for 5 minutes before serving to allow the flavors to meld together beautifully.
Enjoy the delightful contrast of tender, slightly sweet spaghetti squash strands with the creamy, herbaceous pesto and crispy chickpeas. For a creative twist, top with toasted pine nuts or a sprinkle of nutritional yeast to add extra texture and umami depth to this comforting bowl.
Spaghetti Squash Mexicana
Many home cooks overlook spaghetti squash’s incredible versatility, but this Mexican-inspired version transforms it into a vibrant, satisfying meal that’s surprisingly simple to prepare. Mastering this dish requires just a few fresh ingredients and some basic kitchen techniques that yield impressive results every time.
Ingredients
– 1 medium spaghetti squash (about 3 pounds)
– 2 tablespoons rich extra virgin olive oil
– 1 cup finely diced sweet yellow onion
– 2 cloves fragrant garlic, minced
– 1 pound lean ground beef (90/10 blend)
– 1 tablespoon smoky chili powder
– 1 teaspoon warm ground cumin
– 1/2 teaspoon aromatic oregano
– 1 (15-ounce) can fire-roasted diced tomatoes
– 1 (4-ounce) can mild diced green chiles
– 1 cup shredded sharp cheddar cheese
– 1/4 cup fresh chopped cilantro
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out the seeds and stringy pulp from both halves with a sturdy spoon.
4. Drizzle the cut sides with 1 tablespoon of extra virgin olive oil and season with 1/4 teaspoon each of kosher salt and black pepper.
5. Place the squash halves cut-side down on the prepared baking sheet.
6. Roast in the preheated oven for 35-40 minutes until the flesh easily shreds with a fork.
7. While the squash roasts, heat the remaining olive oil in a large skillet over medium heat.
8. Add the diced sweet yellow onion and cook for 5 minutes until translucent.
9. Stir in the minced fragrant garlic and cook for 1 minute until aromatic.
10. Add the lean ground beef, breaking it up with a wooden spoon, and cook for 6-8 minutes until browned.
11. Sprinkle in the smoky chili powder, warm ground cumin, and aromatic oregano, stirring to coat the meat.
12. Pour in the fire-roasted diced tomatoes and mild diced green chiles with their juices.
13. Simmer the mixture for 10 minutes over medium-low heat, stirring occasionally.
14. Remove the roasted squash from the oven and let cool for 5 minutes until handleable.
15. Use a fork to scrape the squash flesh into spaghetti-like strands into a large bowl.
16. Fold the beef mixture into the squash strands until well combined.
17. Top with shredded sharp cheddar cheese and cover for 2 minutes to melt.
18. Garnish with fresh chopped cilantro before serving.
Vibrant and satisfying, this dish offers a delightful contrast between the tender, slightly sweet squash strands and the robust, spiced beef filling. The melted cheddar cheese creates a creamy richness that balances the subtle heat from the green chiles. For an extra festive presentation, serve the mixture back in the roasted squash shells and top with avocado slices and a dollop of cool sour cream.
Lemon Herb Spaghetti Squash with Artichokes
Mastering a healthy, flavorful pasta alternative is easier than you think with this vibrant dish. Many home cooks are intimidated by spaghetti squash, but its tender strands make the perfect base for zesty Mediterranean flavors. Zesty lemon and aromatic herbs transform simple ingredients into a restaurant-worthy meal right in your kitchen.
Ingredients
– 1 medium spaghetti squash (about 3 pounds)
– 2 tablespoons rich extra-virgin olive oil
– 1 cup marinated artichoke hearts, drained and roughly chopped
– 3 cloves fresh garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon fragrant dried oregano
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
– 2 tablespoons freshly chopped Italian parsley
– ¼ cup grated Parmesan cheese
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all seeds and stringy pulp from both halves with a sturdy spoon.
4. Drizzle 1 tablespoon of olive oil over the cut sides of the squash and rub it evenly.
5. Season the squash halves with ¼ teaspoon salt and ⅛ teaspoon black pepper.
6. Place the squash cut-side down on the prepared baking sheet.
7. Roast for 35-40 minutes until the flesh is easily pierced with a fork.
8. Remove from oven and let cool for 5 minutes until safe to handle.
9. Use a fork to scrape the squash flesh into long, spaghetti-like strands.
10. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat.
11. Add minced garlic and sauté for 1 minute until fragrant but not browned.
12. Add chopped artichoke hearts and cook for 2 minutes until lightly golden.
13. Stir in spaghetti squash strands, lemon juice, oregano, remaining salt and pepper.
14. Cook for 3-4 minutes, tossing gently until everything is heated through.
15. Remove from heat and stir in chopped parsley and Parmesan cheese.
Zesty lemon brightens every bite while the artichokes provide a satisfying chew against the tender squash strands. Serve immediately as a main course or alongside grilled chicken for a complete meal, and watch how the Parmesan melts slightly into the warm squash creating pockets of savory richness.
Curried Spaghetti Squash with Spinach
Now that autumn is here, spaghetti squash becomes a wonderful canvas for warm, comforting flavors. This curried version with spinach makes for a nutritious and satisfying meal that comes together with minimal effort.
Ingredients
– 1 medium spaghetti squash (about 3 pounds)
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 tablespoon fragrant curry powder
– 1/4 teaspoon cayenne pepper (optional for heat)
– 1 (14-ounce) can creamy coconut milk
– 4 cups fresh baby spinach leaves
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out the seeds and stringy pulp from both halves with a sturdy spoon.
4. Drizzle 1 tablespoon of olive oil over the cut sides of the squash and rub to coat evenly.
5. Place the squash cut-side down on the prepared baking sheet.
6. Roast in the preheated oven for 35-40 minutes, until the flesh is tender when pierced with a fork.
7. Tip: Let the squash cool slightly before handling to avoid burning your hands.
8. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
9. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
10. Add the minced garlic and cook for 1 minute until fragrant.
11. Sprinkle in the curry powder and cayenne pepper (if using), stirring constantly for 30 seconds to toast the spices.
12. Pour in the coconut milk, bring to a simmer, then reduce heat to low.
13. Tip: Toasting the spices briefly enhances their flavor and aroma significantly.
14. Stir in the fresh spinach leaves and cook for 2-3 minutes until wilted.
15. Season the sauce with salt and black pepper, stirring to combine.
16. Use a fork to scrape the roasted spaghetti squash into strands, transferring them to the skillet.
17. Gently toss the squash strands with the curry-spinach sauce until evenly coated.
18. Tip: Avoid overmixing to maintain the squash’s distinct spaghetti-like texture.
19. Cook for an additional 2-3 minutes to allow the flavors to meld together.
Zesty and comforting, this dish offers a delightful contrast between the tender, slightly sweet spaghetti squash strands and the creamy, aromatic curry sauce. The spinach adds a pop of color and earthy freshness that balances the warm spices perfectly. Serve it as a main course topped with toasted coconut flakes or alongside grilled chicken for a complete meal.
Spaghetti Squash Alfredo with Broccoli
Finally, let’s transform humble spaghetti squash into a creamy, comforting alfredo that’s both nutritious and indulgent. This step-by-step guide will walk you through roasting the squash to perfection and creating a velvety sauce from scratch. Follow along carefully for a dish that celebrates autumn’s bounty with minimal fuss.
Ingredients
– 1 medium spaghetti squash, halved lengthwise and seeds scooped out
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– 2 cups small broccoli florets
– 3 cloves garlic, finely minced
– 1 cup heavy cream
– ½ cup freshly grated Parmesan cheese
– 2 tablespoons unsalted butter
– ¼ teaspoon freshly grated nutmeg
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the spaghetti squash with 1 tablespoon of extra virgin olive oil and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
3. Place the squash cut-side down on the prepared baking sheet and roast for 35-40 minutes, until the flesh is easily pierced with a fork.
4. Tip: Roasting cut-side down traps steam, making the squash tender without drying out.
5. While the squash roasts, bring a medium pot of salted water to a boil and blanch the broccoli florets for 2 minutes exactly, then immediately transfer to an ice bath to stop cooking.
6. In a large skillet, melt the unsalted butter over medium heat and sauté the minced garlic for 1 minute until fragrant but not browned.
7. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally, for 3 minutes to slightly thicken.
8. Tip: Simmering the cream briefly helps it emulsify better with the cheese.
9. Reduce the heat to low and whisk in the freshly grated Parmesan cheese until fully melted and smooth.
10. Stir in the grated nutmeg and remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper.
11. Once the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands into the skillet with the sauce.
12. Gently fold in the blanched broccoli florets and heat through for 2 minutes, stirring to coat everything evenly.
13. Tip: Avoid overmixing to keep the squash strands intact for the best texture.
Unbelievably creamy and satisfying, this dish offers a delightful contrast between the tender squash strands and the crisp-tender broccoli. The nutty Parmesan and subtle garlic meld beautifully with the sweet, roasted squash. For a restaurant-style touch, garnish with extra Parmesan and a drizzle of olive oil just before serving.
Stuffed Spaghetti Squash with Roasted Vegetables
Yes, stuffed spaghetti squash makes for a wonderfully wholesome and satisfying meal that’s perfect for cozy evenings. You’ll love how the tender strands of squash mingle with savory roasted vegetables and melty cheese—it’s a dish that feels both nourishing and indulgent.
Ingredients
– 1 medium spaghetti squash, halved and seeded
– 2 cups mixed bell peppers and zucchini, diced into ½-inch pieces
– 1 small red onion, thinly sliced
– 3 tablespoons rich extra virgin olive oil
– 1 teaspoon fragrant dried Italian seasoning
– ½ teaspoon finely ground black pepper
– ½ teaspoon coarse sea salt
– ½ cup shredded part-skim mozzarella cheese
– ¼ cup grated Parmesan cheese
– 2 tablespoons fresh basil leaves, chopped
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds and stringy pulp using a spoon.
3. Drizzle 1 tablespoon of olive oil over the cut sides of the squash and season with ¼ teaspoon each of salt and black pepper.
4. Place the squash halves cut-side down on the prepared baking sheet and roast for 35–40 minutes, or until the flesh is easily pierced with a fork.
5. While the squash roasts, toss the diced bell peppers, zucchini, and red onion with the remaining 2 tablespoons of olive oil, Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon black pepper in a mixing bowl.
6. Spread the vegetables in a single layer on a separate baking sheet and roast at 400°F for 20–25 minutes, stirring halfway through, until tender and lightly charred.
7. Let the roasted squash cool for 5 minutes, then use a fork to scrape the flesh into spaghetti-like strands, being careful to leave the shells intact.
8. In a bowl, combine the squash strands, roasted vegetables, mozzarella cheese, and Parmesan cheese, mixing gently.
9. Spoon the filling back into the squash shells and return them to the oven for 5–7 minutes at 400°F, just until the cheese is melted and bubbly.
10. Garnish with fresh chopped basil before serving.
Lightly crisp edges from roasting give way to tender, flavorful squash strands that pair beautifully with the sweet, smoky vegetables and gooey cheese. For a creative twist, top with a drizzle of balsamic glaze or serve alongside a simple green salad for a complete meal.
Greek Style Spaghetti Squash Salad
Let’s transform humble spaghetti squash into a vibrant Mediterranean-inspired dish that’s both nutritious and bursting with flavor. This recipe walks you through each stage methodically, ensuring perfect results even if you’re new to cooking with winter squash. You’ll create a satisfying salad that celebrates fresh ingredients and bold Greek flavors.
Ingredients
– 1 medium spaghetti squash, about 3 pounds
– 2 tablespoons rich extra-virgin olive oil
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
– 1 cup juicy cherry tomatoes, halved
– ½ cup crisp English cucumber, diced
– ¼ cup briny Kalamata olives, pitted and sliced
– ¼ cup creamy feta cheese, crumbled
– 2 tablespoons fresh lemon juice, freshly squeezed
– 1 tablespoon chopped fresh dill
– 1 teaspoon dried oregano
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife, applying steady pressure for safety.
3. Scoop out the seeds and stringy pulp from both halves with a sturdy spoon.
4. Brush the cut sides of the squash with 1 tablespoon of extra-virgin olive oil, ensuring even coverage.
5. Season the oiled surfaces with ½ teaspoon of sea salt and ¼ teaspoon of black pepper.
6. Place the squash halves cut-side down on the prepared baking sheet.
7. Roast in the preheated oven for 35-40 minutes until the flesh easily shreds with a fork.
8. Remove from oven and let cool for 10 minutes until safe to handle.
9. Use a fork to scrape the squash flesh into spaghetti-like strands into a large bowl.
10. Add the halved cherry tomatoes, diced cucumber, sliced olives, and crumbled feta cheese to the bowl.
11. In a small bowl, whisk together the remaining 1 tablespoon olive oil, fresh lemon juice, chopped dill, and dried oregano.
12. Pour the dressing over the squash mixture and toss gently to combine.
13. Season with remaining ½ teaspoon sea salt and ¼ teaspoon black pepper, tossing again to distribute evenly.
14. Refrigerate the salad for at least 30 minutes to allow flavors to meld.
Remarkably tender spaghetti squash strands provide the perfect base for this bright, herbaceous salad. The cool, crisp vegetables contrast beautifully with the creamy feta and briny olives, while the lemon-dill dressing ties everything together with refreshing acidity. Serve it chilled as a light main course or alongside grilled chicken for a complete Mediterranean meal.
Teriyaki Spaghetti Squash with Tofu
For a nutritious twist on classic teriyaki, this spaghetti squash and tofu dish delivers satisfying flavors with minimal effort. Follow these detailed steps to create a wholesome meal that’s both easy and delicious.
Ingredients
– 1 medium spaghetti squash, firm and vibrant
– 14 oz extra-firm tofu, drained and pressed
– 1/4 cup low-sodium soy sauce, rich and savory
– 2 tbsp honey, pure and golden
– 1 tbsp rice vinegar, tangy and bright
– 1 tsp freshly grated ginger, aromatic and pungent
– 2 cloves garlic, minced finely
– 1 tbsp toasted sesame oil, nutty and fragrant
– 2 tbsp avocado oil, high-heat stable
– 2 tbsp sliced green onions, crisp and fresh
– 1 tsp sesame seeds, toasted and nutty
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife, and scoop out the seeds and stringy pulp with a spoon.
3. Place the squash halves cut-side down on the prepared baking sheet and roast for 35–40 minutes, until the flesh is tender and easily pierced with a fork.
4. While the squash roasts, cut the pressed tofu into 1-inch cubes and pat them dry with a paper towel to ensure crispiness when cooked.
5. In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, and minced garlic to create a smooth teriyaki sauce.
6. Heat the avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
7. Add the tofu cubes to the skillet in a single layer and cook for 4–5 minutes per side, until golden brown and crispy on all edges.
8. Pour the teriyaki sauce over the tofu in the skillet, reduce the heat to medium, and simmer for 3–4 minutes, stirring occasionally, until the sauce thickens and coats the tofu evenly.
9. Remove the roasted squash from the oven and use a fork to scrape the flesh into spaghetti-like strands, transferring them to a large serving bowl.
10. Drizzle the toasted sesame oil over the squash strands and toss gently to coat and enhance the nutty flavor.
11. Top the squash with the teriyaki tofu, garnishing with sliced green onions and sesame seeds for added texture and freshness.
Just out of the oven, the spaghetti squash offers tender, slightly al dente strands that pair beautifully with the crispy, sauce-glazed tofu. The dish balances sweet and savory notes with a satisfying crunch from the garnishes—try serving it over a bed of fresh greens for a light, complete meal.
Conclusion
Delight in these nutritious spaghetti squash recipes that make healthy eating delicious and easy! We hope you try them, share your favorites in the comments, and pin this article on Pinterest to inspire others. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
