20 Spaghetti Squash Recipes That’ll Make You Forget Pasta Ever Existed

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I’ve attached a video for every recipe below from my favorite home cooks.

Spaghetti Squash Recipes

Spaghetti squash is a fun and healthy veggie that can replace pasta in many dishes. You can make tasty low-carb meals by using spaghetti squash instead of regular noodles. It’s easy to cook and goes well with lots of flavors.

There are many ways to prepare spaghetti squash. You can roast it in the oven, cook it in a pressure cooker, or even use your microwave. Once cooked, you can top it with sauce, mix it into casseroles, or use it in soups. The options are almost endless!

Spaghetti Squash With Marinara Sauce

Ingredients:

  • 1 medium spaghetti squash
  • 2 cups marinara sauce
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh basil, chopped

Directions:

  1. Preheat your oven to 375°F (190°C).

  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.

  3. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.

  4. Place the squash halves cut-side down on a baking sheet. Roast for 30-40 minutes until tender.

  5. Let the squash cool for a few minutes, then use a fork to scrape out the spaghetti-like strands.

  6. In a large bowl, mix the squash strands with marinara sauce.

  7. Transfer the mixture to a baking dish and sprinkle with Parmesan cheese.

  8. Bake for another 10-15 minutes until the cheese melts and the sauce is bubbly.

  9. Garnish with fresh basil before serving.

Enjoy your cheesy, saucy spaghetti squash! This dish is a great low-carb alternative to traditional pasta.

Garlic Parmesan Spaghetti Squash

Here’s a tasty recipe for you to try! You’ll need:

  • 1 medium spaghetti squash
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Optional: fresh parsley for garnish

Now, let’s get cooking!

  1. Cut your spaghetti squash in half lengthwise. Scoop out the seeds.

  2. Rub the cut sides with olive oil and sprinkle with salt and pepper.

  3. Place the squash cut-side down on a baking sheet. Bake at 400°F for about 40 minutes, until tender.

  4. While the squash cooks, sauté the minced garlic in olive oil until fragrant.

  5. Once the squash is done, use a fork to scrape out the “noodles” into a bowl.

  6. Mix in the sautéed garlic and Parmesan cheese. Toss until well combined.

  7. Season with more salt and pepper if needed.

  8. Serve warm, garnished with fresh parsley if you like.

Enjoy your homemade garlic Parmesan spaghetti squash! It’s a great low-carb alternative to pasta.

Spaghetti Squash Lasagna Boats

You’ll need:

  • 1 large spaghetti squash
  • Ground beef
  • Onion and garlic
  • Ricotta cheese
  • Kale
  • Tomato sauce
  • Shredded cheese
  • Salt and pepper
  • Olive oil

Here’s how to make it:

Cut the squash in half and scoop out the seeds. Rub with olive oil and season with salt and pepper.

Roast the squash at 425°F for about 45 minutes until tender.

While it bakes, cook the ground beef with onion and garlic in a pan.

Mix ricotta, kale, and some shredded cheese in a bowl.

Once the squash is done, scrape out the insides with a fork. Mix the “spaghetti” strands with the ricotta mixture.

Fill the squash halves with the mixture. Top with meat sauce and more cheese.

Bake for another 10-15 minutes until the cheese melts.

Your lasagna boats are ready to enjoy! They’re a fun twist on traditional lasagna with fewer carbs.

Buffalo Chicken Spaghetti Squash

You’ll love this tasty twist on buffalo chicken! Here’s what you need:

  • 1 medium spaghetti squash
  • 2 cups cooked, shredded chicken
  • 1/2 cup buffalo sauce
  • 1/4 cup ranch dressing
  • 1/2 cup shredded cheese
  • 2 tbsp chopped green onions

Now let’s get cooking:

  1. Cut the spaghetti squash in half and scoop out the seeds. Place cut-side down on a plate and microwave for 10 minutes.

  2. While the squash cooks, mix the chicken, buffalo sauce, and ranch in a bowl.

  3. Once the squash is done, use a fork to scrape out the “noodles” into a large bowl.

  4. Add the chicken mixture to the squash noodles and stir well.

  5. Transfer everything to a baking dish and top with cheese.

  6. Bake at 400°F for 20-25 minutes until hot and bubbly.

  7. Sprinkle with green onions and serve!

This meal is perfect for game day or any time you’re craving something spicy and satisfying. The spaghetti squash gives you a veggie boost while still feeling indulgent. Enjoy!

Spinach And Ricotta Stuffed Spaghetti Squash

Ingredients:

  • 1 medium spaghetti squash
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 egg
  • Salt and pepper to taste
  • 1/4 cup shredded mozzarella cheese

Directions:

  1. Preheat your oven to 400°F (200°C).

  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.

  3. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes until tender.

  4. While the squash cooks, mix spinach, ricotta, Parmesan, garlic, egg, salt, and pepper in a bowl.

  5. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.

  6. Mix half of the squash strands with the spinach-ricotta mixture.

  7. Stuff this mixture back into the squash shells.

  8. Top with mozzarella cheese and bake for another 10-15 minutes until cheese melts.

  9. Let it cool for a few minutes before serving.

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Enjoy your delicious and healthy spinach and ricotta stuffed spaghetti squash!

Spaghetti Squash Pad Thai

You’ll need:

  • 1 spaghetti squash
  • 2 tbsp olive oil
  • 1 cup broccoli slaw
  • 1 zucchini, sliced
  • 1 red bell pepper, chopped
  • 2 green onions, sliced
  • 1/4 cup cilantro, chopped
  • 2 eggs, beaten
  • 1/2 cup firm tofu, cubed
  • 2 cloves garlic, minced
  • 1/4 cup peanuts, chopped
  • Pad Thai sauce (store-bought or homemade)

Here’s how to make it:

  1. Cut the squash in half, remove seeds, and bake at 400°F for 45 minutes.

  2. Scrape out the “noodles” with a fork when cool enough to handle.

  3. Heat oil in a large skillet. Add broccoli slaw, zucchini, and bell pepper. Cook for 5 minutes.

  4. Push veggies to one side. Add beaten eggs and scramble.

  5. Stir in tofu, garlic, and spaghetti squash noodles.

  6. Pour Pad Thai sauce over everything and toss to coat.

  7. Cook for another 2-3 minutes until heated through.

  8. Top with green onions, cilantro, and peanuts before serving.

Enjoy your healthy twist on a classic Thai dish!

Mediterranean Spaghetti Squash

Here’s what you’ll need:

  • 1 medium spaghetti squash
  • 2 tablespoons olive oil
  • 1 can chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh herbs (basil, parsley, or mint)
  • Salt and pepper to taste

Let’s get cooking!

  1. Preheat your oven to 400°F (200°C).

  2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds.

  3. Brush the inside of the squash with olive oil and sprinkle with salt and pepper.

  4. Place the squash cut-side down on a baking sheet. Bake for about 40 minutes or until tender.

  5. While the squash cooks, mix chickpeas, tomatoes, feta, and herbs in a bowl.

  6. Once the squash is done, use a fork to scrape out the “spaghetti” strands.

  7. Top the squash with the Mediterranean mixture.

  8. Drizzle with a bit more olive oil and enjoy your tasty, healthy meal!

This dish is perfect for a light dinner or lunch. You can add grilled chicken or shrimp if you want some extra protein. Don’t forget to share with friends – they’ll love it too!

Chicken Alfredo Spaghetti Squash

Here’s what you’ll need:

  • 1 medium spaghetti squash
  • 2 chicken breasts, diced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish

Now, let’s get cooking!

  1. Preheat your oven to 400°F. Cut the spaghetti squash in half and scoop out the seeds.

  2. Drizzle the squash with olive oil and place cut-side down on a baking sheet. Bake for 45 minutes or until tender.

  3. While the squash cooks, heat olive oil in a pan. Add diced chicken and cook until golden brown.

  4. Add minced garlic to the pan and cook for another minute.

  5. Pour in the heavy cream and let it simmer for 5 minutes. Stir in the Parmesan cheese until melted.

  6. Use a fork to scrape the cooked squash into spaghetti-like strands.

  7. Mix the squash strands with the chicken Alfredo sauce.

  8. Serve hot, garnished with fresh parsley. Enjoy your delicious and healthy meal!

Taco Spaghetti Squash Boats

You’ll love this tasty twist on tacos! Here’s what you need:

  • 1 large spaghetti squash
  • 1 pound ground turkey or chicken
  • 1 packet taco seasoning
  • 1 can diced green chiles
  • 1 cup shredded cheese
  • Your favorite taco toppings

Let’s get cooking!

  1. Cut the squash in half and scoop out the seeds. Bake face-down at 400°F for about 40 minutes.

  2. While it bakes, cook the meat in a skillet. Add taco seasoning and green chiles.

  3. Once the squash is tender, use a fork to scrape out the “spaghetti” strands.

  4. Mix the strands with your taco meat in a bowl.

  5. Spoon the mixture back into the squash shells.

  6. Top with cheese and pop back in the oven for 10 minutes.

Your taco boats are ready! Add your favorite toppings like salsa, sour cream, or avocado. Enjoy this fun, healthier take on taco night!

Pesto Spaghetti Squash

Here’s what you’ll need:

  • 1 spaghetti squash
  • 1 cup basil pesto
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Optional: cherry tomatoes for garnish

Directions:

  1. Preheat your oven to 400°F (204°C).

  2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds.

  3. Place the squash halves cut-side down on a baking sheet. Bake for about 40 minutes.

  4. Let the squash cool for a few minutes. Use a fork to scrape out the “spaghetti” strands.

  5. Put the squash strands in a colander. Let them sit for 10 minutes to remove extra water.

  6. Mix the squash noodles with pesto and Parmesan cheese in a bowl.

  7. Add salt and pepper to your liking.

  8. Serve warm, topped with cherry tomatoes if you want.

This easy recipe gives you a tasty, low-carb twist on pasta. You’ll love the mix of squash and pesto flavors!

Spaghetti Squash Carbonara

Here’s what you’ll need:

  • 1 medium spaghetti squash
  • 4 slices bacon, chopped
  • 2 eggs
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Optional: frozen peas
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Now, let’s get cooking!

  1. Cut your spaghetti squash in half and scoop out the seeds. Place it cut-side down in a baking dish with a little water. Bake at 350°F for about 45 minutes until tender.

  2. While the squash cooks, fry up your bacon in a pan until crispy. Set it aside, keeping a bit of the drippings in the pan.

  3. In a small bowl, mix together the eggs, Parmesan, salt, and pepper.

  4. Once your squash is done, use a fork to scrape out the “noodles” into a bowl.

  5. Add the garlic to the pan with the bacon drippings and cook for a minute. Then toss in your squash noodles and bacon.

  6. Turn off the heat and pour in your egg mixture, stirring quickly to coat the noodles. The residual heat will cook the eggs.

  7. If you like, throw in some peas for extra color and nutrition.

That’s it! You’ve got a yummy, lighter version of carbonara. Enjoy!

Vegetarian Chili Stuffed Spaghetti Squash

You’ll love this tasty veggie-packed dish! Here’s what you need:

Ingredients:

  • 1 medium spaghetti squash
  • 1 can black beans, drained
  • 1 can diced tomatoes
  • 1 bell pepper, chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp cumin
  • Salt and pepper to taste
  • Shredded cheese (optional)

Directions:

  1. Cut the spaghetti squash in half and scoop out the seeds. Rub with olive oil and sprinkle with salt and pepper.

  2. Bake the squash at 400°F for about 40 minutes, until tender.

  3. While the squash cooks, make your chili. Sauté onion, pepper, and garlic in olive oil until soft.

  4. Add beans, tomatoes, and spices. Simmer for 15-20 minutes.

  5. Once the squash is done, use a fork to fluff up the strands.

  6. Fill each squash half with chili and top with cheese if you like.

  7. Pop it back in the oven for 5-10 minutes until the cheese melts.

Enjoy your yummy, veggie-packed meal!

Spaghetti Squash Shrimp Scampi

Ingredients:

  • 1 medium spaghetti squash
  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 1/4 cup white wine (optional)
  • 2 tablespoons lemon juice
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • Red pepper flakes (optional)

Directions:

  1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.

  2. Place the squash cut-side down on a baking sheet. Roast for 30-40 minutes until tender. Let it cool slightly.

  3. Use a fork to scrape the squash flesh into strands. Set aside.

  4. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the garlic and cook for 1 minute.

  5. Add the shrimp to the skillet. Cook for 2-3 minutes per side until pink.

  6. Pour in the wine (if using) and lemon juice. Simmer for 2 minutes.

  7. Add the remaining butter and parsley. Stir until the butter melts.

  8. Toss the spaghetti squash strands with the shrimp mixture. Season with salt and pepper.

  9. Serve hot, garnished with extra parsley and red pepper flakes if desired.

BBQ Chicken Spaghetti Squash

Here’s what you’ll need:

  • 1 medium spaghetti squash
  • 2 cups cooked, shredded chicken
  • 1 cup BBQ sauce
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 1/4 cup diced red onion
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: chopped scallions for garnish

Now, let’s get cooking!

  1. Cut your spaghetti squash in half lengthwise and scoop out the seeds.

  2. Brush the inside with olive oil and sprinkle with salt and pepper.

  3. Place the squash cut-side down on a baking sheet and roast at 400°F for about 40 minutes.

  4. While it’s cooking, mix your shredded chicken with BBQ sauce in a bowl.

  5. Once the squash is done, use a fork to scrape out the “spaghetti” strands.

  6. Mix the squash strands with your BBQ chicken and diced onion.

  7. Stuff this mixture back into the squash shells.

  8. Top with shredded cheese and pop it back in the oven for 10-15 minutes.

  9. The cheese should be melty and bubbly when it’s ready.

  10. Sprinkle with chopped scallions if you like.

Your BBQ Chicken Spaghetti Squash is ready to enjoy! It’s a fun twist on traditional pasta dishes and perfect for a cozy dinner at home.

Spaghetti Squash Au Gratin

You’ll need these ingredients:

  • 1 spaghetti squash
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup sour cream
  • 1 cup shredded cheese (cheddar or gruyere work well)
  • Salt and pepper to taste
  • 2 tablespoons butter

Here’s how to make it:

  1. Cut the spaghetti squash in half and scoop out the seeds.

  2. Place the squash cut-side down in a baking dish with a little water. Microwave for 10-12 minutes or bake at 375°F for 45 minutes.

  3. While the squash cooks, sauté the onion and garlic in butter until soft.

  4. Once the squash is done, use a fork to scrape out the “spaghetti” strands into a bowl.

  5. Mix the squash with the onion mixture, sour cream, and half the cheese. Season with salt and pepper.

  6. Transfer to a baking dish and top with the remaining cheese.

  7. Bake at 375°F for 15-20 minutes until the cheese is bubbly and golden.

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Enjoy your cheesy, comforting spaghetti squash au gratin!

Spaghetti Squash Burrito Bowls

You’ll need:

  • 1 medium spaghetti squash
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 diced bell pepper
  • 1/2 cup diced onion
  • 1 tbsp olive oil
  • 2 tsp taco seasoning
  • Salt to taste
  • Optional toppings: cheese, salsa, avocado, cilantro

Here’s how to make it:

  1. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush with olive oil and sprinkle with salt.

  2. Place the squash cut-side down on a baking sheet. Roast at 400°F for 30-40 minutes until tender.

  3. While the squash cooks, sauté the onion and bell pepper in olive oil until soft. Add beans, corn, and taco seasoning. Cook for 5 minutes.

  4. Use a fork to scrape the cooked squash into strands, creating a “bowl” in each half.

  5. Fill each squash half with the bean mixture. Top with your favorite burrito toppings.

Enjoy your healthy, veggie-packed meal! It’s a fun twist on traditional burritos that you can customize to your taste.

Spaghetti Squash Primavera

You’ll need:

  • 1 spaghetti squash
  • 1 zucchini
  • 1 bell pepper
  • 1 tomato
  • 1/4 cup feta cheese
  • 1 onion
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: broccoli, asparagus, mushrooms

Here’s how to make it:

  1. Cut the spaghetti squash in half and remove the seeds. Bake it at 400°F for about 40 minutes until tender.

  2. While the squash bakes, chop all your veggies.

  3. Heat olive oil in a pan. Add onions and garlic, cooking until soft.

  4. Toss in the rest of your veggies. Cook until they’re crisp-tender.

  5. Use a fork to scrape the cooked squash into spaghetti-like strands.

  6. Mix the squash with your cooked veggies.

  7. Sprinkle feta cheese on top.

That’s it! You’ve got a yummy, low-carb meal. It’s perfect for a light dinner or lunch. You can mix it up by adding different veggies or swapping the feta for parmesan. Enjoy your healthy twist on pasta primavera!

Cajun Shrimp Spaghetti Squash

Here’s what you’ll need:

  • 1 medium spaghetti squash
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 tablespoons Cajun seasoning
  • 2 cloves garlic, minced
  • 1/4 cup butter
  • 1/4 cup chopped parsley
  • Lemon wedges for serving

Let’s get cooking!

Cut your spaghetti squash in half lengthwise. Scoop out the seeds. Place the halves cut-side down in a baking dish with a little water. Bake at 375°F for about 35 minutes until tender.

While the squash cooks, toss your shrimp with olive oil and Cajun seasoning.

Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side until pink. Remove and set aside.

In the same skillet, melt the butter. Add minced garlic and cook for 30 seconds.

Use a fork to scrape the cooked squash into spaghetti-like strands. Add the squash to the skillet and toss with the garlic butter.

Add the cooked shrimp back to the skillet and mix gently.

Sprinkle with chopped parsley and serve with lemon wedges. Enjoy your spicy, low-carb Cajun shrimp “pasta”!

Greek-Style Spaghetti Squash

Here’s a tasty Greek-inspired spaghetti squash recipe for you to try!

Ingredients:

  • 1 medium spaghetti squash
  • 2 tablespoons olive oil
  • 1 cup cherry tomatoes
  • 1/2 cup kalamata olives, chopped
  • 1/2 cup feta cheese, cubed
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400°F (200°C).

  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.

  3. Place the squash halves cut-side down on a baking sheet. Roast for 30-40 minutes until tender.

  4. While the squash cooks, toss cherry tomatoes with 1 tablespoon olive oil on another baking sheet. Roast for 15 minutes.

  5. Let the squash cool for a few minutes, then use a fork to scrape out the strands.

  6. In a large bowl, mix the squash strands with roasted tomatoes, olives, feta, garlic, oregano, and remaining olive oil.

  7. Season with salt and pepper to taste.

  8. Serve warm and enjoy your Greek-style spaghetti squash!

This dish is perfect for a light lunch or as a side for dinner. You can also add grilled chicken or shrimp for extra protein.

Spaghetti Squash Fritters

Ready to try a tasty twist on spaghetti squash? Let’s make some fritters! Here’s what you’ll need:

Ingredients:

  • 1 medium spaghetti squash
  • 1 egg white
  • 1/4 cup almond flour
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 2 tablespoons butter or oil for cooking

Now, let’s get cooking!

  1. Cut your spaghetti squash in half and scoop out the seeds.

  2. Cook the squash in the microwave or oven until tender. Let it cool, then scrape out the strands.

  3. Mix the squash strands with egg white, almond flour, Parmesan, salt, and pepper in a bowl.

  4. Heat butter or oil in a large skillet over medium heat.

  5. Scoop about 1/4 cup of the mixture for each fritter onto the skillet. Flatten them a bit with a spatula.

  6. Cook until golden brown, about 3 minutes per side.

Serve your fritters warm and enjoy! They’re crispy on the outside and soft on the inside. Yum!