25 Best Side Dishes To Serve with Spaghetti Squash Casserole

If you’re wondering what to serve with spaghetti squash casserole, look no further!

These 25 side dishes are the perfect compliment to this delicious and healthy meal.

From a simple green salad to roasted vegetables, there’s something here for everyone.

So what are you waiting for?

Get cooking!

25 Best Side Dishes To Serve with Spaghetti Squash Casserole

Instead of just serving spaghetti squash casserole on its own, try pairing it with one of these delicious side dishes.

From roasted vegetables to garlic bread to salad, there are a number of great options that will complement the flavors of the casserole and make for a well-rounded meal.

Here are 25 of the best side dishes to serve with spaghetti squash casserole:

1. Roasted Red Potatoes

Cut 2-3 large red potatoes into 1-inch pieces.

Drizzle with olive oil and season with salt, pepper, and dried thyme.

Roast in a 400 degree oven for 20-25 minutes, stirring once during cooking.

2. Green Beans Almondine

Trim and wash 1 pound of green beans.

In a large skillet, sauté the green beans in butter until crisp-tender.

Add sliced almonds and continue to cook until the almonds are toasted.

Season with salt and pepper to taste.

3. Honey Glazed Carrots

Peel and slice 2-3 carrots into thin pieces.

In a small saucepan, heat honey, butter, and a touch of water until melted.

Add the carrots to the saucepan and coat evenly with the honey glaze.

Cook for 5-7 minutes, or until the carrots are tender.

4. Garlic Parmesan Roasted Broccoli

Cut 1-2 heads of broccoli into florets.

Drizzle with olive oil and season with garlic powder, salt, pepper, and grated Parmesan cheese.

Roast in a 400 degree oven for 10-15 minutes.

5. Roasted Sweet Potatoes

Peel and chop 2-3 sweet potatoes into 1-inch pieces.

Drizzle with olive oil and season with salt, pepper, and dried thyme.

Roast in a 400 degree oven for 20-25 minutes, stirring once during cooking.

6. Mashed Potatoes

Peel and chop 4-5 potatoes into 1-inch pieces.

Boil in water until tender.

Drain and add milk, butter, salt, and pepper to taste.

Mash the potatoes until desired consistency is reached.

7. Spinach Salad

Wash and trim 1 pound of spinach.

Toss with diced red onion, crumbled bacon, and a vinaigrette dressing.

Season with salt and pepper to taste.

8. Caesar Salad

Chop 1 head of Romaine lettuce into bite-size pieces.

Toss with shredded Parmesan cheese, croutons, and a Caesar salad dressing.

Season with salt and pepper to taste.

9. Fruit Salad

Wash and chop a variety of fruits such as apples, grapes, oranges, bananas, and strawberries.

Toss with a honey lime dressing.

Season with salt and pepper to taste.

10. Potato Salad

Peel and chop 4-5 potatoes into 1-inch pieces.

Boil in water until tender.

Drain and add celery, onion, mayonnaise, relish, mustard, salt, and pepper to taste.

Refrigerate for at least 2 hours before serving.

11. Corn on the Cob

Husk and wash 4-6 ears of fresh corn.

Boil in water for 5-7 minutes.

Remove from water and place on a plate.

Spread with butter and season with salt, pepper, and chili powder.

12. Cucumber Tomato Salad

Chop 1 cucumber and 1 tomato into bite-size pieces.

Toss with diced red onion and a white wine vinegar dressing.

Season with salt and pepper to taste.

13. Roasted Brussels Sprouts

Trim and wash 1 pound of Brussels sprouts.

Drizzle with olive oil and season with salt, pepper, and garlic powder.

Roast in a 400 degree oven for 10-15 minutes.

14. Macaroni Salad

Cook 1 pound of elbow macaroni according to package directions.

Drain and add diced celery, onion, green pepper, mayonnaise, mustard, sugar, salt, and pepper to taste.

Refrigerate for at least 2 hours before serving.

15. Coleslaw

Chop 1 head of cabbage into thin strips.

Toss with diced onion, mayonnaise, vinegar, sugar, salt, and pepper to taste.

16. Roasted Asparagus

Trim and wash 1 pound of asparagus.

Drizzle with olive oil and season with salt, pepper, and garlic powder.

Roast in a 400 degree oven for 10-15 minutes.

17. Potato Soup

Peel and chop 4-5 potatoes into 1-inch pieces.

Boil in water until tender.

Drain and add milk, butter, salt, and pepper to taste.

Puree the soup until desired consistency is reached.

18. Tomato Soup

Chop 6-8 tomatoes into bite-size pieces.

Sauté in a large pot with garlic, onion, and olive oil until soft.

Add chicken broth and season with salt, pepper, sugar, and dried basil to taste.

Puree the soup until desired consistency is reached.

19. Grilled Cheese Sandwiches

Spread butter on the outside of 8 slices of bread.

Place 4 slices of bread, butter-side down, on a griddle or skillet over medium heat.

Top each slice with a slice of cheese and a second slice of bread, butter-side up.

Grill for 2-3 minutes per side, or until the bread is golden brown and the cheese is melted.

20. Garlic Bread

Spread softened butter on the outside of 8 slices of bread.

Sprinkle with garlic powder, dried parsley, and grated Parmesan cheese.

Place the bread on a baking sheet and broil for 2-3 minutes, or until the bread is toasted.

21. Dinner Rolls

Bake 1 package of dinner rolls according to package directions.

Serve warm with butter.

22. Cornbread

Prepare 1 recipe of cornbread according to package or recipe directions.

Cut into squares and serve warm with butter.

23. Baked Beans

Cook 1 pound of bacon until crisp. Crumble and set aside.

In a large pot, sauté onion in the bacon grease until soft.

Add 3 cans of baked beans, brown sugar, molasses, ketchup, mustard, and Worcestershire sauce.

Stir in the crumbled bacon and bake in a 350 degree oven for 30 minutes.

24. Macaroni and Cheese

Cook 1 pound of elbow macaroni according to package directions.

Drain and add milk, butter, salt, and pepper to taste.

Stir in 2 cups of shredded cheddar cheese until melted.

Pour into a baking dish and bake in a 350 degree oven for 20-25 minutes, or until the top is golden brown.

25. Fried Okra

Wash and trim 1 pound of fresh okra.

Cut into 1/2-inch slices. In a large skillet, heat oil over medium-high heat.

Add the okra slices and fry for 3-5 minutes, or until golden brown.

Drain on paper towels and season with salt and pepper to taste.

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