20 Delicious Spaghetti Squash Recipes Healthy

Dive into the world of spaghetti squash, where healthy meets delicious in every forkful! Perfect for those cozy nights in or when you’re craving something light yet satisfying, these 20 recipes are your ticket to a veggie-packed paradise. Whether you’re a seasoned home cook or just starting out, get ready to transform this versatile squash into meals that’ll have everyone asking for seconds. Let’s get cooking!

Spaghetti Squash with Garlic and Parmesan

Spaghetti squash transforms into a low-carb pasta alternative in this simple, flavorful dish that’s sure to become a weeknight favorite.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle the cut sides with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Place the halves cut-side down on a baking sheet.
3. Bake for 35-40 minutes until the flesh is tender and easily shreds into strands with a fork.
4. While the squash is baking, heat the remaining 1 tablespoon of olive oil in a small pan over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned.
5. Once the squash is done, use a fork to scrape the flesh into strands. Toss with the garlic oil, remaining 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, Parmesan cheese, and parsley.

The magic of this dish lies in the spaghetti squash’s ability to mimic pasta, offering a lighter, veggie-packed base that’s perfectly complemented by the rich garlic and Parmesan flavors.

Tip: For an extra crispy texture, broil the Parmesan-topped squash for the last 2-3 minutes of baking.

Roasted Spaghetti Squash with Tomato Basil Sauce

Transform your spaghetti squash into a comforting, low-carb masterpiece with this simple yet flavorful roasted spaghetti squash topped with a vibrant tomato basil sauce.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cherry tomatoes, halved
• 2 garlic cloves, minced
• 1/4 cup fresh basil leaves, chopped
• 1/4 teaspoon red pepper flakes
• 1 tablespoon balsamic vinegar

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Place the halves cut-side down on a baking sheet and roast for 40 minutes until the flesh is tender and easily shreds into strands with a fork.
2. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the cherry tomatoes, garlic, and red pepper flakes, cooking for 5 minutes until the tomatoes soften. Stir in the balsamic vinegar, remaining 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper, cooking for another 2 minutes. Remove from heat and fold in the fresh basil.
3. Once the squash is done, use a fork to scrape the flesh into strands. Divide the strands between plates and top with the tomato basil sauce.

The magic of this dish lies in the contrast between the sweet, roasted squash and the tangy, herbaceous sauce—a pairing that’s as nutritious as it is satisfying.

Tip: For an extra layer of flavor, sprinkle some grated Parmesan cheese over the top before serving.

Spaghetti Squash Carbonara

Transform your spaghetti squash into a creamy, dreamy carbonara that’s surprisingly simple to whip up on a weeknight.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 slices bacon, chopped
• 2 cloves garlic, minced
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon red pepper flakes
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place cut side down on a baking sheet and roast for 30 minutes until tender.
2. While squash roasts, cook bacon in a skillet over medium heat until crispy, about 5 minutes. Add garlic and cook for 1 minute until fragrant. Remove from heat.
3. In a bowl, whisk together eggs, Parmesan, red pepper flakes, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
4. Use a fork to scrape spaghetti squash into strands. Quickly stir in the egg mixture and bacon, allowing the residual heat to cook the eggs into a creamy sauce. Garnish with parsley.

The magic of this dish lies in how the eggs create a silky sauce without any cream, clinging perfectly to each strand of squash.

Tip: For an extra flavor boost, toast the spaghetti squash seeds with a bit of oil and salt for a crunchy garnish.

Spaghetti Squash Pad Thai

Transform your spaghetti squash into a low-carb, veggie-packed version of the classic Pad Thai that’s bursting with flavor and texture.

Ingredients

• 1 medium spaghetti squash (about 3 lbs)
• 2 tbsp olive oil
• 2 large eggs, lightly beaten
• 1 cup bean sprouts
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• 1/4 cup crushed peanuts
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp brown sugar
• 1 tsp fish sauce
• 1/2 tsp red pepper flakes

Instructions

1. Preheat oven to 400°F. Cut spaghetti squash in half lengthwise, scoop out seeds, and brush cut sides with 1 tbsp olive oil. Place cut-side down on a baking sheet and roast for 30 minutes until tender.
2. Use a fork to scrape the squash into strands. Set aside.
3. Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add eggs and scramble until just set, about 2 minutes. Remove from skillet.
4. In the same skillet, add spaghetti squash, bean sprouts, carrots, green onions, soy sauce, lime juice, brown sugar, fish sauce, and red pepper flakes. Cook for 5 minutes, stirring frequently.
5. Return scrambled eggs to the skillet. Add cilantro and peanuts, tossing to combine. Cook for an additional 2 minutes until everything is heated through.

The magic of this dish lies in the spaghetti squash’s ability to mimic noodles while adding a subtle sweetness that pairs perfectly with the tangy, spicy sauce.

Tip: For an extra crunch, toast the peanuts in a dry skillet before crushing them.

Spaghetti Squash with Meatballs

Transform your spaghetti squash into a hearty meal with these savory meatballs, a perfect twist on a classic comfort dish.

Ingredients

• 1 medium spaghetti squash (about 3 lbs)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb ground beef
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp onion powder
• 1 cup marinara sauce
• Fresh basil leaves for garnish

Instructions

1. Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil and season with 1/4 tsp salt and 1/8 tsp black pepper. Place cut-side down on a baking sheet and roast for 30 minutes until tender.
2. In a bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, oregano, onion powder, remaining 1/4 tsp salt, and 1/8 tsp black pepper. Mix well and form into 12 meatballs.
3. Heat a large skillet over medium heat. Add meatballs and cook for 10 minutes, turning occasionally, until browned on all sides. Pour in marinara sauce, reduce heat to low, and simmer for 10 minutes until meatballs are cooked through.
4. Use a fork to scrape the roasted spaghetti squash into strands. Serve topped with meatballs and sauce, garnished with fresh basil.

The natural sweetness of the spaghetti squash pairs beautifully with the rich, herby meatballs, creating a dish that’s both nutritious and indulgent.

Tip: For an extra flavor boost, toast the breadcrumbs before adding them to the meatball mixture.

Spaghetti Squash Alfredo

Transform your spaghetti squash into a creamy, dreamy Alfredo that’s both comforting and surprisingly light.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place cut-side down on a baking sheet and roast for 40 minutes until tender.
2. While the squash cools slightly, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Stir in the heavy cream, Parmesan, nutmeg, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Simmer for 3 minutes until the sauce thickens slightly.
4. Use a fork to scrape the spaghetti squash into strands. Toss with the Alfredo sauce until well coated. Garnish with fresh parsley before serving.

The magic here is in the texture—spaghetti squash strands mimic pasta perfectly, while the nutmeg adds a subtle warmth that elevates the classic Alfredo flavor.

Tip: For an extra creamy sauce, let the Alfredo simmer for an additional 2 minutes before tossing with the squash.

Spaghetti Squash Stir Fry

Transform your spaghetti squash into a vibrant stir-fry that’s as nutritious as it is colorful, perfect for a quick weeknight dinner.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 2 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 1/2 teaspoon red pepper flakes
• 2 green onions, sliced

Instructions

1. Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place cut-side down on a baking sheet and roast for 25 minutes until tender.
2. Let squash cool slightly, then use a fork to scrape strands into a bowl.
3. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add red bell pepper and snap peas, stir-frying for 3 minutes until crisp-tender.
4. Stir in garlic, soy sauce, honey, and red pepper flakes, cooking for 1 minute until fragrant.
5. Add spaghetti squash strands to the skillet, tossing gently to combine and heat through, about 2 minutes.
6. Sprinkle with green onions before serving.

The natural sweetness of the spaghetti squash pairs beautifully with the savory soy sauce and a hint of spice, creating a dish that’s unexpectedly complex in flavor.

Tip: For an extra crunch, sprinkle with toasted sesame seeds just before serving.

Spaghetti Squash with Pesto and Cherry Tomatoes

Transform your spaghetti squash into a vibrant, pesto-packed dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup prepared basil pesto
• 1 cup cherry tomatoes, halved
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle the cut sides of the squash with olive oil and sprinkle with salt and black pepper. Place the halves cut-side down on a baking sheet.
3. Bake for 25-30 minutes, or until the squash is tender and easily shreds into strands with a fork.
4. Let the squash cool slightly, then use a fork to scrape the flesh into strands. Transfer to a large bowl.
5. Toss the spaghetti squash strands with basil pesto until evenly coated. Gently fold in the cherry tomatoes.
6. Sprinkle with grated Parmesan cheese before serving.

The magic of this dish lies in the contrast between the warm, nutty squash and the bright, herby pesto, with bursts of sweetness from the tomatoes.

Tip: For an extra flavor boost, toast the spaghetti squash seeds with a bit of salt and olive oil for a crunchy garnish.

Spaghetti Squash Mac and Cheese

Transform your spaghetti squash into a creamy, dreamy mac and cheese that’s both indulgent and wholesome. This dish is a game-changer for those looking to enjoy comfort food with a veggie twist.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place cut-side down on a baking sheet and roast for 30 minutes until tender.
2. Once cooled slightly, use a fork to scrape the squash into strands. Transfer to a large bowl.
3. In a small saucepan over medium heat, warm the heavy cream. Stir in the cheddar cheese, Parmesan cheese, garlic powder, onion powder, paprika, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper until the cheeses are melted and the sauce is smooth.
4. Pour the cheese sauce over the spaghetti squash strands and toss to combine. Serve immediately.

The magic of this recipe lies in the spaghetti squash’s ability to mimic pasta while adding a subtle sweetness that pairs perfectly with the rich cheese sauce.

Tip: For an extra crispy top, broil the assembled dish for 2-3 minutes before serving.

Spaghetti Squash with Mushroom Cream Sauce

Spaghetti squash transforms into the perfect low-carb base for this rich and earthy mushroom cream sauce, a dish that feels indulgent yet is surprisingly simple to make.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 2 tablespoons olive oil, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Place cut side down on a baking sheet and roast for 30-35 minutes until tender.
2. While the squash roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the mushrooms and cook for 5-7 minutes until golden. Stir in the garlic and cook for 1 minute more.
3. Reduce heat to low and pour in the heavy cream, stirring to combine. Simmer for 2-3 minutes until the sauce slightly thickens. Stir in the Parmesan cheese, remaining 1/4 teaspoon salt, and black pepper.
4. Use a fork to scrape the spaghetti squash into strands. Divide among plates and top with the mushroom cream sauce. Garnish with fresh parsley.

The magic of this dish lies in the contrast between the creamy sauce and the delicate, slightly sweet strands of squash, creating a comforting yet elegant meal.

Tip: For an extra flavor boost, try adding a pinch of nutmeg to the cream sauce.

Spaghetti Squash Tacos

Transform your taco night with these Spaghetti Squash Tacos, a delightful twist that’s as nutritious as it is delicious.

Ingredients

• 1 medium spaghetti squash (about 3 lbs)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1 cup black beans, rinsed and drained
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with 1 tbsp olive oil and sprinkle with 1/2 tsp salt, 1/2 tsp ground cumin, 1/2 tsp chili powder, 1/4 tsp garlic powder, and 1/8 tsp black pepper.
2. Place the squash halves cut-side down on a baking sheet. Bake for 25-30 minutes until the flesh is tender and easily shreds into strands with a fork.
3. While the squash cools slightly, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Warm the tortillas for about 30 seconds on each side until pliable.
4. Use a fork to scrape the squash into strands. Divide the squash, black beans, and queso fresco among the tortillas. Garnish with cilantro and serve with lime wedges.

The magic of these tacos lies in the spaghetti squash’s ability to mimic noodles, offering a fun, gluten-free base that soaks up all the vibrant spices.

Tip: For an extra kick, add a drizzle of hot sauce or a sprinkle of diced jalapeños before serving.

Spaghetti Squash with Avocado and Lime

Spaghetti squash gets a fresh twist with creamy avocado and zesty lime, making it a vibrant side or light main dish that’s as easy to make as it is delicious.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 ripe avocado, diced
• 2 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
2. Place the squash halves cut-side down on a baking sheet. Bake for 35-40 minutes, until the flesh is tender and easily shreds into strands with a fork.
3. Let the squash cool slightly, then use a fork to scrape the flesh into strands. Transfer to a large bowl.
4. Add the diced avocado, remaining 1 tablespoon of olive oil, remaining 1/4 teaspoon of salt, remaining 1/8 teaspoon of black pepper, lime juice, cilantro, and red pepper flakes (if using) to the bowl. Gently toss to combine.
5. Serve warm or at room temperature, garnished with extra cilantro if desired.

The creamy avocado and bright lime juice cling to the spaghetti squash strands, creating a dish that’s refreshingly light yet satisfyingly rich.

Tip: For an extra burst of flavor, try adding a sprinkle of crumbled feta cheese or toasted pumpkin seeds on top before serving.

Spaghetti Squash Pizza Casserole

Transform your spaghetti squash into a low-carb pizza casserole that’s bursting with flavor and perfect for a cozy night in.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 cup sliced pepperoni
• 1 tablespoon chopped fresh basil

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place cut-side down on a baking sheet and roast for 30 minutes until tender.
2. Use a fork to scrape the squash into strands. Transfer to a greased 9×13-inch baking dish. Mix in the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
3. Spread marinara sauce over the squash. Sprinkle with mozzarella, Parmesan, oregano, and garlic powder. Top with pepperoni.
4. Bake at 400°F for 15 minutes until the cheese is bubbly and golden. Garnish with fresh basil before serving.

The magic of this dish lies in how the spaghetti squash strands mimic pasta, creating a pizza experience that’s both indulgent and wholesome.

Tip: For a crispier top, broil the casserole for the last 2 minutes of baking.

Spaghetti Squash with Shrimp Scampi

Transform your spaghetti squash into a low-carb masterpiece with this Shrimp Scampi twist that’s bursting with garlicky, buttery flavors.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound large shrimp, peeled and deveined
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup dry white wine
• 2 tablespoons fresh lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil and sprinkle with 1/4 teaspoon salt and black pepper. Place cut-side down on a baking sheet and roast for 30 minutes until tender.
2. While squash roasts, melt butter in a large skillet over medium heat. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
3. Increase heat to medium-high, add shrimp, remaining 1/4 teaspoon salt, and cook for 2 minutes per side until pink.
4. Pour in white wine and lemon juice, simmering for 2 minutes until slightly reduced. Stir in parsley.
5. Use a fork to scrape spaghetti squash into strands. Divide among plates and top with shrimp scampi.

The natural sweetness of the squash pairs perfectly with the zesty shrimp, creating a dish that’s both light and satisfying.

Tip: For an extra crunch, sprinkle with toasted almond slices before serving.

Spaghetti Squash Chili

Transform your spaghetti squash into a hearty, veggie-packed chili that’s as comforting as it is colorful. Perfect for those cozy nights in!

Ingredients

• 1 medium spaghetti squash (about 3 lbs)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese (optional)
• 2 tbsp chopped fresh cilantro (optional)

Instructions

1. Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with 1 tbsp olive oil and place cut-side down on a baking sheet. Bake for 25 minutes until tender.
2. While squash bakes, heat remaining 1 tbsp olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper; cook for 5 minutes until softened.
3. Stir in black beans, diced tomatoes, vegetable broth, 2 tbsp chili powder, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
4. Use a fork to scrape the spaghetti squash into strands. Stir into the chili and cook for another 5 minutes to blend flavors.
5. Serve hot, topped with shredded cheddar cheese and chopped cilantro if desired.

The spaghetti squash adds a delightful texture twist to classic chili, making each bite interesting and satisfying.

Tip: For a smokier flavor, try adding a pinch of smoked paprika with the other spices.

Spaghetti Squash with Brown Butter and Sage

Transform your spaghetti squash into a cozy, autumnal dish with the nutty depth of brown butter and the earthy aroma of fresh sage.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 4 tablespoons unsalted butter
• 10 fresh sage leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands.
2. While the squash roasts, melt the butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns a golden brown and smells nutty, about 3 minutes. Add the sage leaves and fry for 30 seconds, until crisp. Remove from heat.
3. Use a fork to shred the roasted spaghetti squash into strands. Toss with the brown butter and sage, salt, and pepper. Sprinkle with Parmesan cheese before serving.

The magic of this dish lies in the contrast between the sweet, tender squash and the crispy sage, all brought together by the rich, nutty brown butter.

Tip: For an extra crunch, save a few fried sage leaves to garnish the top of your dish.

Spaghetti Squash Lasagna

Transform your spaghetti squash into a cozy, low-carb lasagna that’s packed with flavor and perfect for a comforting dinner.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese

Instructions

1. Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place cut-side down on a baking sheet and roast for 30 minutes until tender.
2. In a bowl, mix ricotta, Parmesan, egg, basil, oregano, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
3. Once squash is cool enough to handle, use a fork to scrape the flesh into strands. Spread half the squash in a greased 8×8-inch baking dish. Top with half the ricotta mixture, then half the marinara sauce, and half the mozzarella. Repeat layers.
4. Bake at 375°F for 25 minutes until bubbly and golden. Let stand for 5 minutes before serving.

The layers of spaghetti squash mimic pasta perfectly, offering a lighter twist on classic lasagna without sacrificing richness.

Tip: For extra flavor, sauté some garlic and spinach to mix into the ricotta layer.

Spaghetti Squash with Roasted Vegetables

Spaghetti squash gets a colorful upgrade with this mix of roasted vegetables, turning a simple side into a vibrant, nutrient-packed dish.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for 30 minutes until the flesh is tender.
2. While the squash roasts, toss the red bell pepper, zucchini, and cherry tomatoes with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a separate baking sheet.
3. After the squash has been roasting for 30 minutes, add the vegetable tray to the oven and roast everything for an additional 20 minutes, stirring the vegetables once halfway through, until they’re soft and slightly caramelized.
4. Once cooked, use a fork to scrape the spaghetti squash into strands. Mix the roasted vegetables with the squash strands, adjusting seasoning if necessary.

The natural sweetness of the roasted vegetables pairs beautifully with the mild, nutty flavor of spaghetti squash, creating a dish that’s as pleasing to the palate as it is to the eye.

Tip: For an extra flavor boost, sprinkle with grated Parmesan cheese or a drizzle of balsamic glaze before serving.

Spaghetti Squash with Thai Peanut Sauce

Transform your spaghetti squash into a vibrant, flavor-packed meal with this Thai peanut sauce twist—it’s a game-changer for weeknight dinners.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 2 tablespoons water
• 1/4 cup chopped peanuts
• 2 tablespoons chopped fresh cilantro

Instructions

1. Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and scoop out seeds. Brush cut sides with olive oil and sprinkle with salt. Place cut-side down on a baking sheet and roast for 30 minutes until tender.
2. While squash roasts, whisk together peanut butter, soy sauce, honey, lime juice, ginger, garlic powder, red pepper flakes, and water in a small bowl until smooth.
3. Use a fork to scrape spaghetti squash strands into a large bowl. Toss with peanut sauce until evenly coated.
4. Garnish with chopped peanuts and cilantro before serving.

The creamy peanut sauce clings beautifully to the spaghetti squash strands, offering a delightful contrast of textures and a bold, nutty flavor that’s irresistibly good.

Tip: For an extra crunch, toast the chopped peanuts in a dry skillet over medium heat for 2-3 minutes before garnishing.

Spaghetti Squash with Lemon Garlic Butter

Spaghetti squash gets a bright and buttery makeover with this Lemon Garlic Butter recipe, perfect for a light yet satisfying meal.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 3 tablespoons unsalted butter, melted
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and bake for 30-35 minutes, or until the flesh is tender and easily pierced with a fork.
2. While the squash bakes, combine the melted butter, minced garlic, lemon juice, lemon zest, salt, and black pepper in a small bowl.
3. Once the squash is done, use a fork to scrape the flesh into strands. Transfer the strands to a large bowl and toss with the lemon garlic butter mixture until evenly coated.
4. Serve the spaghetti squash topped with grated Parmesan cheese and chopped fresh parsley.

The lemon garlic butter not only adds a vibrant flavor but also keeps the squash strands from drying out, making every bite as juicy as the first.

Tip: For an extra flavor boost, toast the spaghetti squash seeds with a bit of salt and oil for a crunchy garnish.

Conclusion

We hope this roundup of 20 delicious spaghetti squash recipes inspires you to explore the versatility and health benefits of this amazing vegetable. Whether you’re craving something cozy or light, there’s a dish here for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these recipes handy for your next kitchen adventure. Happy cooking!