Are you tired of the same old pasta dishes? Look no further! Spaghetti squash is a game-changer for anyone looking to add some excitement to their meal routine. Not only is it a great source of fiber and vitamins, but it’s also incredibly versatile. In this article, we’ll be diving into 20 flavorful spaghetti squash recipes that are sure to become new favorites.
From classic comfort food dishes like Spaghetti Squash Carbonara and Cheesy Spaghetti Squash Casserole, to international-inspired flavors like Spaghetti Squash Pad Thai and Mediterranean Stuffed Spaghetti Squash, there’s something for everyone on this list. Whether you’re a vegetarian looking for some creative meatless options or a meat-lover looking for ways to mix things up, these recipes are sure to satisfy.
So grab your fork and get ready to explore the delicious world of spaghetti squash!
Garlic Parmesan Spaghetti Squash
This recipe transforms spaghetti squash into a delicious, savory dish reminiscent of classic garlic parmesan pasta, but with the added bonus of being low-carb and paleo-friendly.
Ingredients:
– 2 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 squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together garlic, Parmesan cheese, and olive oil.
4. Rub the mixture all over the squash, making sure to get some of the filling inside the cavity.
5. Season with salt and pepper to taste.
6. Place the squash on a baking sheet lined with parchment paper and roast for 45-50 minutes, or until the flesh is tender and easily shreds with a fork.
7. Sprinkle with chopped parsley, if desired, and serve hot.
Cooking Time: 45-50 minutes
Spaghetti Squash Carbonara
This recipe combines the creamy richness of carbonara with the nutritional benefits and unique texture of spaghetti squash. Perfect for a low-carb or vegetarian dinner option.
Ingredients:
– 2 medium-sized spaghetti squash
– 4 large eggs
– 1/4 cup grated Parmesan cheese
– 4 slices of cooked bacon, crumbled
– 1 tablespoon olive oil
– 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, or until tender.
2. In a large skillet, cook the crumbled bacon over medium heat until crispy. Remove from heat and set aside.
3. In a separate bowl, whisk together eggs, Parmesan cheese, and a pinch of salt and pepper.
4. Once the squash is cooked, use a fork to scrape out the flesh into spaghetti-like strands.
5. Add the cooked squash to the skillet with the bacon fat and cook for 2-3 minutes, stirring occasionally.
6. Pour in the egg mixture and stir constantly until the eggs are fully cooked.
7. Serve hot, garnished with additional Parmesan cheese if desired.
Cooking Time: 50-60 minutes
Mediterranean Stuffed Spaghetti Squash
A flavorful twist on traditional squash recipes, this Mediterranean-inspired dish combines the natural sweetness of spaghetti squash with savory herbs and spices. Perfect for a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 2 medium-sized spaghetti squash
– 1/4 cup olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup cooked quinoa
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1 tablespoon lemon juice
– 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. In a bowl, mix together olive oil, onion, garlic, quinoa, feta cheese, parsley, and lemon juice.
4. Divide the mixture evenly between the two squash halves.
5. Place the stuffed squash on a baking sheet and bake for 45-50 minutes, or until the squash is tender.
Cooking Time: 45-50 minutes
Spaghetti Squash with Pesto and Cherry Tomatoes
This recipe is a creative twist on traditional pasta dishes, using spaghetti squash as the base instead. The combination of creamy pesto, juicy cherry tomatoes, and nutty squash makes for a delicious and healthy meal.
Ingredients:
– 2 medium-sized spaghetti squashes
– 1/4 cup pesto
– 1 pint cherry tomatoes, halved
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. Place the squashes on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast the squash for 30-40 minutes, or until tender.
5. While the squash is cooking, combine the pesto and cherry tomatoes in a bowl.
6. Once the squash is done, let it cool slightly before using a fork to scrape out the flesh into strands.
7. Toss the squash with the pesto-tomato mixture and season with salt and pepper to taste.
8. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Spicy Buffalo Chicken Spaghetti Squash
Elevate your pasta game with this unique twist on traditional buffalo chicken! This recipe combines the spicy kick of buffalo wings with the creamy comfort of spaghetti squash.
Ingredients:
– 2 medium spaghetti squashes
– 1 lb boneless, skinless chicken breasts
– 1/4 cup Frank’s RedHot sauce
– 1 tablespoon butter
– 1/4 cup chopped green onions (optional)
– Salt and pepper to taste
– Shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise, scoop out seeds, and place on a baking sheet.
3. In a separate bowl, mix chicken breasts with Frank’s RedHot sauce and butter until coated.
4. Bake the squash for 45 minutes or until tender.
5. Meanwhile, bake the chicken for 20-25 minutes or until cooked through.
6. Shred the cooked chicken into bite-sized pieces.
7. Combine shredded chicken with buffalo sauce (if desired) and chopped green onions (if using).
8. Serve the buffalo chicken mixture over roasted spaghetti squash, topped with shredded cheddar cheese (if desired).
Cooking Time: 60-70 minutes
Spaghetti Squash Pad Thai
Transform your taste buds with this creative take on traditional Pad Thai, substituting spaghetti squash for noodles. This recipe is perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 medium spaghetti squash
– 2 tablespoons coconut oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, snap peas)
– 1/4 cup tamarind paste
– 2 tablespoons soy sauce
– 1 tablespoon brown sugar
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped peanuts or cashews (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and bake for 45-50 minutes, or until tender.
2. In a large skillet, heat coconut oil over medium-high heat. Add onion and garlic; cook until softened.
3. Add mixed vegetables and cook until tender.
4. Stir in tamarind paste, soy sauce, brown sugar, salt, and pepper.
5. Once the squash is cooked, use a fork to shred it into strands. Add to the skillet and stir to combine.
6. Garnish with chopped nuts (if using). Serve immediately.
Cooking Time: 55-60 minutes
Cheesy Spaghetti Squash Casserole
This recipe combines the comfort of spaghetti squash with the richness of cheese and spices, perfect for a cozy dinner or brunch. With its ease of preparation and delightful flavors, this casserole is sure to become a family favorite.
Ingredients:
– 2 medium-sized spaghetti squashes
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup heavy cream
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Bake the spaghetti squash for 45 minutes, or until tender.
3. In a large skillet, sauté the onion and garlic in olive oil until softened.
4. Combine cooked squash, onion mixture, cheese, heavy cream, oregano, salt, and pepper in a 9×13 inch baking dish.
5. Bake for an additional 20-25 minutes or until the casserole is golden brown and bubbly.
Cooking Time: Approximately 1 hour 10 minutes
Spaghetti Squash with Marinara and Meatballs
A creative twist on traditional spaghetti, this recipe combines the flavors of marinara sauce and meatballs with roasted spaghetti squash. Perfect for a low-carb alternative to pasta night!
Ingredients:
– 2 medium spaghetti squash
– 1 jar marinara sauce (28 oz)
– 12-15 homemade or store-bought meatballs (about 1 lb)
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh parsley or basil leaves, 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 lined with parchment paper, cut side up.
4. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 45-50 minutes or until tender.
5. While the squash is cooking, heat the marinara sauce in a large skillet over medium-high heat.
6. Add the meatballs to the sauce and simmer for 10-15 minutes, stirring occasionally.
7. Once the squash is cooked, use a fork to scrape out the flesh into long strands.
8. Serve the spaghetti squash with the meatballs and marinara sauce spooned on top. Garnish with chopped parsley or basil leaves, if desired.
Cooking Time: 60-70 minutes
Thai Peanut Spaghetti Squash
Transform ordinary squash into an exotic Thai-inspired dish with this simple recipe. By combining the natural sweetness of spaghetti squash with the savory flavors of peanuts, soy sauce, and chili flakes, you’ll create a unique and delicious main course.
Ingredients:
– 2 medium-sized spaghetti squash
– 1/4 cup peanut butter
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 teaspoon grated ginger
– 1/4 teaspoon ground cumin
– 1/4 teaspoon chili flakes
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise and scoop out the seeds.
2. Roast the squash in the oven for 45 minutes, or until tender and easily pierced with a fork.
3. In a blender or food processor, combine peanut butter, soy sauce, honey, ginger, cumin, chili flakes, salt, and pepper. Blend until smooth.
4. Once the squash is cooked, use a fork to scrape out the flesh into long strands, resembling spaghetti.
5. Toss the squash with the peanut sauce, garnishing with cilantro leaves if desired.
Cooking Time: 45 minutes
Spaghetti Squash Alfredo
Transforming spaghetti squash into a creamy pasta dish without the carbs! This Spaghetti Squash Alfredo recipe is a game-changer for low-carb and gluten-free diets.
Ingredients:
– 1 medium spaghetti squash
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/2 cup heavy cream
– 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. Place the squash on a baking sheet, cut side up, and drizzle with butter. Sprinkle garlic on top.
4. Roast for 45-50 minutes or until flesh is tender and can be shredded with a fork.
5. In a blender or food processor, combine roasted squash, Parmesan cheese, and heavy cream. Blend until smooth.
6. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Spaghetti Squash Stir-Fry
Discover a creative twist on traditional stir-fries with this Spaghetti Squash recipe! By substituting spaghetti squash for noodles, you’ll enjoy a nutritious and flavorful dish that’s perfect for a quick weeknight dinner.
Ingredients:
– 1 medium-sized spaghetti squash
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 1/2 cup firm tofu, cut into small cubes
– 2 teaspoons soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and bake for 30-40 minutes or until tender.
2. In a large skillet, heat olive oil over medium-high heat. Add diced onion and cook for 3-4 minutes or until translucent.
3. Add minced garlic and cook for an additional minute.
4. Add mixed bell peppers and tofu; stir-fry for 5-6 minutes or until vegetables are tender-crisp.
5. Remove squash from the oven and let it cool slightly. Use a fork to scrape out the flesh, creating “spaghetti” strands.
6. Combine cooked squash with the skillet mixture and toss to combine. Season with soy sauce, salt, and pepper to taste.
Cooking Time: 45-50 minutes
Spaghetti Squash Lasagna Boats
Transform traditional lasagna into a nutritious and visually appealing dish with Spaghetti Squash Lasagna Boats. This recipe combines the comfort of lasagna with the health benefits of roasted spaghetti squash.
Ingredients:
– 2 medium spaghetti squash
– 1 jar marinara sauce
– 8 oz ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 lb ground beef or sausage, cooked and drained
– 1 cup frozen spinach, thawed and squeezed dry
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Place the squash on a baking sheet, cut side up, and roast for 45 minutes or until tender.
4. In a bowl, combine ricotta cheese, marinara sauce, cooked ground beef or sausage, and spinach. Season with salt and pepper to taste.
5. Scoop out the roasted squash flesh into long, thin strips resembling lasagna noodles.
6. Assemble the “lasagna boats” by placing a spoonful of the ricotta mixture onto each squash strip, followed by a sprinkle of mozzarella cheese and Parmesan cheese.
7. Bake for an additional 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: Approximately 1 hour
Spaghetti Squash with Garlic Butter Shrimp
This recipe combines the creamy texture of spaghetti squash with succulent garlic butter shrimp, all in one delicious dish. Perfect for a quick and easy weeknight meal.
Ingredients:
– 2 medium-sized spaghetti squashes
– 1 pound large shrimp, peeled and deveined
– 4 cloves of 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 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 minutes or until tender.
4. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
5. Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through.
6. To serve, place roasted spaghetti squash on a plate and top with garlic butter shrimp. Garnish with chopped parsley if desired.
Cooking Time: 50 minutes
Spaghetti Squash Tacos
Discover a unique twist on traditional tacos with this flavorful Spaghetti Squash recipe! By substituting traditional noodles for roasted spaghetti squash, you’ll enjoy a nutritious and delicious meal that’s perfect for any occasion.
Ingredients:
– 1 medium spaghetti squash
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound ground beef (or ground turkey, chicken, or beans for a vegetarian option)
– 1 packet of taco seasoning
– Salt and pepper to taste
– Optional toppings: shredded cheese, diced tomatoes, avocado, cilantro, sour cream
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle with olive oil and season with salt and pepper.
4. Roast the squash for 45 minutes or until tender.
5. In a large skillet, cook ground beef over medium-high heat until browned.
6. Add taco seasoning and stir to combine.
7. Shred the cooked spaghetti squash into strands.
8. Assemble tacos by placing shredded squash on a tortilla, followed by ground beef mixture and your choice of toppings.
Cooking Time: 45 minutes (plus prep time)
Spaghetti Squash with Creamy Mushroom Sauce
Transform your pasta night into a nutritious delight with this simple recipe that combines the comfort of spaghetti squash with the rich flavors of creamy mushroom sauce. Perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup unsalted butter
– 1/2 cup heavy cream
– 1 tablespoon all-purpose flour
– 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. Roast for 45-50 minutes or until tender.
4. In a large skillet, sauté mushrooms and garlic in butter until softened.
5. Sprinkle flour over mushrooms and cook for 1 minute.
6. Gradually add heavy cream, whisking continuously to avoid lumps. Simmer for 2-3 minutes or until sauce thickens.
7. Serve squash with mushroom sauce spooned over the top. Garnish with chopped parsley if desired.
Cooking Time: 50-60 minutes
Spaghetti Squash Chili Bake
A twist on traditional chili, this recipe combines the creamy texture of roasted spaghetti squash with hearty ground beef and beans for a satisfying one-dish meal. Perfect for a cozy night in!
Ingredients:
– 1 large spaghetti squash (about 2 lbs)
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 tsp chili powder
– Salt and pepper to taste
– Shredded cheddar 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. Roast the squash for 45 minutes, or until tender.
4. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
5. Add the onion, garlic, chili powder, salt, and pepper to the skillet and cook until the onion is translucent.
6. Stir in the diced tomatoes and kidney beans.
7. Once the squash is cooked, use a fork to scrape out the flesh and add it to the skillet.
8. Transfer the mixture to a 9×13 inch baking dish and top with shredded cheddar cheese (if using).
9. Bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Cooking Time: Approximately 1 hour and 15 minutes.
Spaghetti Squash with Roasted Vegetables
This autumn-inspired recipe brings together the natural sweetness of spaghetti squash with a medley of roasted vegetables, creating a hearty and flavorful dish perfect for cozy nights in.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 2 tbsp olive oil
– 1 large red onion, peeled and chopped
– 2 cloves garlic, minced
– 2 cups mixed vegetables (such as broccoli florets, Brussels sprouts, carrots, sweet potatoes)
– Salt and pepper to taste
– Optional: 1/4 cup grated Parmesan cheese for serving
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Place the squash on a baking sheet lined with parchment paper, cut side up.
4. Drizzle olive oil over the squash and sprinkle with salt and pepper.
5. Roast the squash for 45 minutes or until tender.
6. While the squash is roasting, toss the mixed vegetables with olive oil, garlic, and salt. Spread on a separate baking sheet.
7. Roast the vegetables for 25-30 minutes or until tender.
8. Serve the roasted vegetables alongside the spaghetti squash. Optional: sprinkle with Parmesan cheese.
Cooking Time: Approximately 1 hour and 15 minutes
Spaghetti Squash Primavera
This recipe takes the traditional pasta primavera and gives it a creative spin by substituting spaghetti squash for the noodles. The result is a lighter, healthier, and just as flavorful dish perfect for spring and beyond.
Ingredients:
– 2 medium spaghetti squash
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as bell peppers, zucchini, cherry tomatoes)
– 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 seeds.
3. Place squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast for 45-50 minutes or until flesh is tender and easily shreds with a fork.
5. In a large skillet, sauté onion and garlic until softened.
6. Add mixed vegetables and cook until tender.
7. Shred cooked squash into strands and add to skillet.
8. Season with salt, pepper, and Parmesan cheese.
9. Garnish with chopped parsley, if desired.
Cooking Time: 50-60 minutes
Spaghetti Squash with Lemon Herb Chicken
This flavorful dish combines tender chicken breast with roasted spaghetti squash and a bright, citrusy sauce. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 large spaghetti squash (about 2 lbs)
– 4 boneless, skinless chicken breasts
– 2 lemons, juiced
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– 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 on a baking sheet, cut side up. Roast for 45 minutes or until tender.
4. In a small bowl, mix together olive oil, lemon juice, rosemary, thyme, salt, and pepper.
5. Place chicken breasts in the same baking sheet as the squash. Brush with the lemon herb mixture.
6. Return to oven and cook for an additional 15-20 minutes or until chicken is cooked through.
Cooking Time: 60-70 minutes
Spaghetti Squash Pizza Casserole
Transform traditional pizza night into a healthier and more exciting meal with this Spaghetti Squash Pizza Casserole recipe. This creative twist on classic casserole combines the flavors of pizza with the nutritious benefits of spaghetti squash.
Ingredients:
– 2 medium spaghetti squash, cooked and spiralized
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh basil
– 1/2 cup pepperoni slices
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine cooked spaghetti squash, marinara sauce, mozzarella cheese, Parmesan cheese, basil, and pepperoni.
3. Mix well to combine.
4. Transfer the mixture to a 9×13-inch baking dish.
5. Drizzle olive oil over the top and season with salt and pepper.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your mealtime routine with these 20 delicious and savory spaghetti squash recipes! From classic comfort food to international flavors, this collection has something for everyone. Discover how to transform this humble vegetable into a flavorful base for dishes like Garlic Parmesan Spaghetti Squash, Mediterranean Stuffed Spaghetti Squash, and even Spaghetti Squash Pad Thai. Whether you’re looking for a quick weeknight meal or a show-stopping dinner party dish, these recipes are sure to inspire your culinary creativity.
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