Spaghetti squash is a fantastic low-carb alternative to traditional pasta. Its mild flavor makes it a perfect base for a variety of dishes. Here are 20 spaghetti squash recipes that are healthy, delicious, and easy to prepare.
1. Classic Garlic Parmesan Spaghetti Squash
A simple yet flavorful dish packed with garlic, butter, and parmesan cheese.
Ingredients:
- 1 medium spaghetti squash
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ¼ cup unsalted butter
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tbsp chopped parsley
Instructions:
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle with olive oil, season with salt and pepper, and place cut side down on a baking sheet.
- Roast for 40-50 minutes until tender.
- Let cool slightly, then use a fork to shred the squash into strands.
- In a large skillet, melt butter over medium heat and sauté garlic until fragrant.
- Add the spaghetti squash and toss to coat.
- Stir in Parmesan cheese and mix well.
- Garnish with chopped parsley and serve.
Tip: For extra depth of flavor, lightly brown the garlic in butter before tossing in the spaghetti squash. This enhances the dish’s richness.
2. Spaghetti Squash Bolognese
A healthier take on the classic Italian dish, using spaghetti squash instead of pasta.
Ingredients:
- 1 medium spaghetti squash
- 1 tbsp olive oil
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 lb ground turkey or beef
- 1 can (14 oz) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- ½ cup grated Parmesan cheese
Instructions:
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half, remove the seeds, drizzle with olive oil, and roast for 40 minutes.
- In a skillet, heat olive oil and sauté onions until soft.
- Add garlic and cook for 30 seconds.
- Add ground turkey or beef, cooking until browned.
- Stir in crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10-15 minutes.
- Scrape out the spaghetti squash strands and top with the Bolognese sauce.
- Sprinkle with Parmesan cheese and serve.
Tip: Simmer the sauce for an extra 10-15 minutes to deepen the flavors. Adding a splash of red wine enhances the richness.
3. Spaghetti Squash Alfredo
A creamy, rich dish with a healthier twist using spaghetti squash.
Ingredients:
- 1 medium spaghetti squash
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- ¼ tsp nutmeg
- 2 tbsp chopped parsley
Instructions:
- Preheat the oven to 400°F (200°C).
- Cut spaghetti squash in half, remove seeds, drizzle with olive oil, and roast for 40 minutes.
- In a saucepan, melt butter over medium heat and sauté garlic until fragrant.
- Add heavy cream and bring to a simmer.
- Stir in Parmesan cheese, salt, pepper, and nutmeg. Mix until smooth.
- Add the spaghetti squash strands and toss to coat.
- Garnish with parsley and serve.
Tip: Grate fresh Parmesan instead of using pre-shredded cheese for a smoother, silkier sauce.
4. Spaghetti Squash Pesto with Cherry Tomatoes
A fresh and flavorful dish with basil pesto and roasted cherry tomatoes.
Ingredients:
- 1 medium spaghetti squash
- 2 tbsp olive oil
- 1 cup cherry tomatoes, halved
- ¼ cup pesto sauce
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half, remove seeds, and drizzle with olive oil.
- Roast for 40 minutes until tender.
- In a pan, heat olive oil and sauté cherry tomatoes until softened.
- Scrape out spaghetti squash strands and toss with pesto and tomatoes.
- Sprinkle with Parmesan cheese and serve.
Tip: Roast the cherry tomatoes for an extra 10 minutes to intensify their natural sweetness.
5. Spaghetti Squash Carbonara
A lightened-up version of the classic creamy carbonara.
Ingredients:
- 1 medium spaghetti squash
- 2 tbsp olive oil
- 4 slices bacon, chopped
- 2 cloves garlic, minced
- 2 eggs
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tbsp chopped parsley
Instructions:
- Preheat oven to 400°F (200°C) and roast spaghetti squash for 40 minutes.
- In a skillet, cook bacon until crispy, then remove and set aside.
- Add garlic to the bacon grease and sauté until fragrant.
- In a bowl, whisk eggs with Parmesan cheese, salt, and pepper.
- Add spaghetti squash strands to the skillet, remove from heat, and quickly mix in the egg mixture.
- Stir in crispy bacon and garnish with parsley before serving.
Tip: Temper the egg mixture by adding a spoonful of the hot squash strands before mixing it into the skillet. This prevents scrambling.
6. Spaghetti Squash with Shrimp Scampi
A light and flavorful seafood dish with a garlicky lemon butter sauce.
Ingredients:
- 1 medium spaghetti squash
- 2 tbsp olive oil
- ½ lb shrimp, peeled and deveined
- 3 cloves garlic, minced
- ¼ cup unsalted butter
- ½ cup chicken broth
- Juice of 1 lemon
- Salt and pepper to taste
- ¼ tsp red pepper flakes (optional)
- 2 tbsp chopped parsley
Instructions:
- Preheat the oven to 400°F (200°C).
- Cut spaghetti squash in half, remove seeds, drizzle with olive oil, and roast for 40 minutes.
- In a skillet, heat butter over medium heat and sauté garlic until fragrant.
- Add shrimp, cooking until pink and opaque. Remove and set aside.
- Pour in chicken broth and lemon juice, simmering for 2 minutes.
- Add spaghetti squash strands and toss to coat in sauce.
- Return shrimp to the skillet and mix well.
- Season with salt, pepper, and red pepper flakes.
- Garnish with parsley and serve.
Tip: Sauté the shrimp just until pink—overcooking makes them rubbery. Add them back to the pan at the last moment.
7. Spaghetti Squash Pad Thai
A healthier version of the Thai classic with a tangy peanut sauce.
Ingredients:
- 1 medium spaghetti squash
- 2 tbsp olive oil
- ½ lb chicken breast, sliced thin
- 2 eggs, lightly beaten
- 2 cloves garlic, minced
- ¼ cup peanut butter
- 3 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp honey
- ½ tsp red pepper flakes
- ¼ cup chopped peanuts
- ¼ cup chopped green onions
- ¼ cup chopped cilantro
Instructions:
- Preheat the oven to 400°F (200°C) and roast spaghetti squash for 40 minutes.
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, and red pepper flakes.
- Heat olive oil in a pan and cook chicken until fully cooked. Remove and set aside.
- Scramble the eggs in the same pan, then add garlic and cook for 30 seconds.
- Add spaghetti squash strands and cooked chicken, tossing with peanut sauce.
- Garnish with peanuts, green onions, and cilantro before serving.
Tip: Toast the peanuts in a dry pan for 2-3 minutes before garnishing for a nuttier flavor.
8. Spaghetti Squash Taco Bowls
A fun, low-carb alternative to traditional taco bowls.
Ingredients:
- 1 medium spaghetti squash
- 1 tbsp olive oil
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 1 cup black beans
- 1 cup corn
- ½ cup diced tomatoes
- ½ cup shredded cheddar cheese
- ¼ cup chopped cilantro
- ¼ cup sour cream (optional)
Instructions:
- Preheat the oven to 400°F (200°C) and roast spaghetti squash for 40 minutes.
- In a skillet, cook ground beef until browned, then add taco seasoning, black beans, and corn.
- Mix well and cook for 5 more minutes.
- Scrape out spaghetti squash strands and mix with the taco filling.
- Top with diced tomatoes, shredded cheese, and cilantro.
- Serve with sour cream if desired.
Tip: Stir in a splash of lime juice before serving to brighten the flavors of the taco seasoning.
9. Spaghetti Squash Stir-Fry
A veggie-packed stir-fry with a delicious sesame-ginger sauce.
Ingredients:
- 1 medium spaghetti squash
- 2 tbsp sesame oil
- 1 cup broccoli florets
- ½ red bell pepper, sliced
- ½ cup shredded carrots
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp grated ginger
- 1 tsp sesame seeds
Instructions:
- Preheat the oven to 400°F (200°C) and roast spaghetti squash for 40 minutes.
- Heat sesame oil in a pan and sauté garlic, ginger, broccoli, bell pepper, and carrots until tender.
- Stir in soy sauce and honey.
- Add spaghetti squash strands and toss to combine.
- Sprinkle with sesame seeds before serving.
Tip: Add a drizzle of toasted sesame oil at the end for an extra boost of umami and nuttiness.
10. Spaghetti Squash Lasagna Boats
A delicious, cheesy, low-carb twist on lasagna.
Ingredients:
- 1 medium spaghetti squash
- 1 tbsp olive oil
- ½ lb ground beef or turkey
- 1 cup marinara sauce
- ½ tsp dried oregano
- ½ tsp dried basil
- Salt and pepper to taste
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions:
- Preheat the oven to 400°F (200°C) and roast spaghetti squash for 40 minutes.
- In a skillet, cook ground beef until browned, then stir in marinara sauce, oregano, basil, salt, and pepper.
- Mix spaghetti squash strands with ricotta cheese and half of the mozzarella.
- Fill squash halves with the beef mixture, then top with remaining mozzarella and Parmesan.
- Bake at 375°F (190°C) for 10 minutes until cheese is melted and bubbly.
Tip: Let the lasagna boats rest for 5 minutes after baking to allow the cheese to set and prevent a watery texture.
11. Spaghetti Squash with Lemon Garlic Chicken
A bright, citrusy dish with tender chicken and a flavorful garlic sauce.
Ingredients:
- 1 medium spaghetti squash
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts, diced
- 3 cloves garlic, minced
- Juice of 1 lemon
- ½ cup chicken broth
- ½ tsp red pepper flakes (optional)
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese
- 2 tbsp chopped parsley
Instructions:
- Preheat the oven to 400°F (200°C) and roast spaghetti squash for 40 minutes.
- In a skillet, heat olive oil and cook chicken until golden and cooked through. Remove and set aside.
- Add garlic to the skillet and sauté until fragrant.
- Pour in chicken broth and lemon juice, scraping up any bits from the pan. Simmer for 2 minutes.
- Add spaghetti squash strands and toss to coat in the sauce.
- Stir in chicken, red pepper flakes, salt, and pepper.
- Garnish with Parmesan and parsley before serving.
Tip: Marinate the chicken in lemon juice and garlic for 30 minutes before cooking for extra tenderness and flavor.
12. Spaghetti Squash with Spinach and Feta
A light Mediterranean-inspired dish packed with flavor.
Ingredients:
- 1 medium spaghetti squash
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 2 cups fresh spinach
- ½ cup crumbled feta cheese
- ¼ cup chopped sun-dried tomatoes
- Salt and pepper to taste
- 2 tbsp chopped basil
Instructions:
- Preheat the oven to 400°F (200°C) and roast spaghetti squash for 40 minutes.
- In a skillet, heat olive oil and sauté garlic until fragrant.
- Add spinach and cook until wilted.
- Stir in sun-dried tomatoes and spaghetti squash strands.
- Remove from heat and mix in feta cheese.
- Garnish with basil and serve.
Tip: Use oil from the sun-dried tomatoes to sauté the garlic for an extra layer of Mediterranean flavor.
13. Buffalo Chicken Spaghetti Squash
A spicy, creamy dish with a kick of buffalo sauce.
Ingredients:
- 1 medium spaghetti squash
- 1 tbsp olive oil
- 1 cup cooked, shredded chicken
- ½ cup buffalo sauce
- ¼ cup ranch or blue cheese dressing
- ½ cup shredded cheddar cheese
- Salt and pepper to taste
- ¼ cup chopped green onions
Instructions:
- Preheat the oven to 400°F (200°C) and roast spaghetti squash for 40 minutes.
- In a bowl, mix shredded chicken with buffalo sauce.
- Stir in spaghetti squash strands, ranch dressing, and cheddar cheese.
- Transfer to a baking dish and bake at 375°F (190°C) for 10 minutes.
- Garnish with green onions before serving.
Tip: Mix a little Greek yogurt into the buffalo sauce for extra creaminess and a tangy kick.
14. Spaghetti Squash Greek Salad
A refreshing, low-carb salad with Mediterranean flavors.
Ingredients:
- 1 medium spaghetti squash
- 1 cup cherry tomatoes, halved
- ½ cucumber, diced
- ¼ cup red onion, sliced
- ¼ cup crumbled feta cheese
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
- 2 tbsp chopped parsley
Instructions:
- Preheat the oven to 400°F (200°C) and roast spaghetti squash for 40 minutes.
- Let cool, then mix squash strands with tomatoes, cucumber, and red onion.
- Drizzle with olive oil and lemon juice, tossing to combine.
- Stir in feta cheese and season with salt and pepper.
- Garnish with parsley before serving.
Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together.
15. Spaghetti Squash Primavera
A vibrant, veggie-packed dish with a light tomato sauce.
Ingredients:
- 1 medium spaghetti squash
- 1 tbsp olive oil
- ½ red bell pepper, sliced
- ½ zucchini, sliced
- ½ cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 cup marinara sauce
- ½ tsp dried oregano
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese
Instructions:
- Preheat the oven to 400°F (200°C) and roast spaghetti squash for 40 minutes.
- Heat olive oil in a skillet and sauté bell pepper, zucchini, and garlic until tender.
- Stir in cherry tomatoes, marinara sauce, oregano, salt, and pepper. Simmer for 5 minutes.
- Add spaghetti squash strands and toss to combine.
- Garnish with Parmesan before serving.
Tip: Lightly roast the zucchini and bell peppers before adding them to the sauce to bring out their natural sweetness.
16. Spaghetti Squash with Pesto and Goat Cheese
A creamy, herby dish with a tangy twist.
Ingredients:
- 1 medium spaghetti squash
- ¼ cup basil pesto
- ¼ cup crumbled goat cheese
- ¼ cup chopped walnuts
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C) and roast spaghetti squash for 40 minutes.
- Mix squash strands with pesto and goat cheese.
- Season with salt and pepper.
- Sprinkle with chopped walnuts before serving.
Tip: Toast the walnuts for a few minutes before sprinkling them on top for extra crunch and flavor.
17. Spaghetti Squash Teriyaki Bowl
A sweet and savory dish with a homemade teriyaki sauce.
Ingredients:
- 1 medium spaghetti squash
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp grated ginger
- 1 tsp sesame oil
- ½ cup shredded carrots
- ½ cup broccoli florets
- ¼ cup chopped green onions
- 1 tsp sesame seeds
Instructions:
- Preheat the oven to 400°F (200°C) and roast spaghetti squash for 40 minutes.
- In a bowl, whisk soy sauce, honey, ginger, and sesame oil.
- Heat a pan and sauté carrots and broccoli until tender.
- Add spaghetti squash strands and pour in teriyaki sauce. Toss to coat.
- Garnish with green onions and sesame seeds before serving.
Tip: Reduce the teriyaki sauce slightly before adding it to the squash for a thicker, more concentrated flavor.
18. Spaghetti Squash with Mushrooms and Thyme
A savory dish with earthy mushrooms and fresh herbs.
Ingredients:
- 1 medium spaghetti squash
- 1 tbsp olive oil
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 1 tsp fresh thyme
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese
Instructions:
- Preheat the oven to 400°F (200°C) and roast spaghetti squash for 40 minutes.
- Heat olive oil in a pan and sauté mushrooms and garlic until soft.
- Add thyme, salt, and pepper, stirring well.
- Mix in spaghetti squash strands and toss to combine.
- Garnish with Parmesan before serving.
Tip: Sauté the mushrooms until they release their moisture and develop a golden-brown color for the best flavor.
19. Spaghetti Squash Chili
A hearty, comforting dish perfect for colder days.
Ingredients:
- 1 medium spaghetti squash
- 1 tbsp olive oil
- ½ lb ground turkey or beef
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) kidney beans
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- ½ cup shredded cheddar cheese
Instructions:
- Preheat the oven to 400°F (200°C) and roast spaghetti squash for 40 minutes.
- In a pot, heat olive oil and cook ground turkey until browned.
- Stir in diced tomatoes, kidney beans, chili powder, cumin, salt, and pepper. Simmer for 10 minutes.
- Mix in spaghetti squash strands and cook for another 5 minutes.
- Garnish with cheddar cheese before serving.
Tip: Toast the chili powder and cumin in a dry pan for 1-2 minutes before adding them to enhance their aroma and depth.
20. Spaghetti Squash with Almond Butter Sauce
A nutty, creamy, and slightly sweet dish.
Ingredients:
- 1 medium spaghetti squash
- ¼ cup almond butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp honey
- 1 tsp grated ginger
- ¼ cup chopped peanuts
Instructions:
- Preheat the oven to 400°F (200°C) and roast spaghetti squash for 40 minutes.
- Whisk almond butter, soy sauce, lime juice, honey, and ginger in a bowl.
- Mix with spaghetti squash strands and toss to coat.
- Sprinkle with chopped peanuts before serving.
Tip: Warm the almond butter slightly before mixing to make it easier to blend into a smooth sauce.
Conclusion
Spaghetti squash is incredibly versatile, making it easy to enjoy a variety of flavors while staying healthy. Try these recipes and discover your new favorite way to eat spaghetti squash!