Are you tired of sacrificing flavor for a healthy diet? Look no further! Spaghetti squash is a game-changer when it comes to low-carb cooking. This versatile vegetable can be transformed into a variety of dishes that are not only good for you, but also incredibly delicious. In this article, we’ll explore 20 mouth-watering recipes that showcase the best of spaghetti squash.
From classic comfort food flavors like garlic parmesan and creamy alfredo, to international inspirations such as pad thai and chow mein, there’s something for everyone in this collection of low-carb spaghetti squash recipes. Whether you’re a busy professional looking for quick weeknight meals or a health-conscious individual seeking inspiration for your next dinner party, these dishes are sure to please.
In the following pages, we’ll dive into each recipe, exploring the ingredients, cooking techniques, and presentation ideas that make them stand out. So grab your apron, get ready to cook, and let’s discover the amazing world of spaghetti squash!
Garlic Parmesan Spaghetti Squash with Grilled Chicken
Savor the combination of creamy garlic parmesan sauce, tender grilled chicken, and roasted spaghetti squash for a delicious twist on traditional pasta.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1 lb boneless, skinless chicken breast
– 4 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/4 cup unsalted butter, melted
– 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. Toss with 2 tbsp olive oil, salt, and pepper; roast for 30-40 minutes or until tender.
4. Grill chicken breast for 5-7 minutes per side or until cooked through.
5. In a saucepan, combine garlic, Parmesan cheese, and melted butter. Cook over medium heat, stirring constantly, for 2-3 minutes or until smooth.
6. Combine roasted spaghetti squash with grilled chicken and garlic parmesan sauce; toss to coat.
Cooking Time: 45-50 minutes
Creamy Alfredo Spaghetti Squash with Mushrooms
A creamy twist on the classic spaghetti dish, this recipe combines the comfort of Alfredo sauce with the nutty flavor of roasted squash and the earthiness of mushrooms.
Ingredients:
– 2 medium-sized spaghetti squash
– 1 tablespoon olive oil
– 8 oz mushrooms (button or cremini), sliced
– 1 cup grated Parmesan cheese
– 1/4 cup unsalted butter
– 1 cup heavy cream
– 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. Place it on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the squash and season with salt and pepper. Roast for 30-40 minutes, or until tender.
4. In a large skillet, melt butter over medium heat. Add mushrooms and cook until they release their moisture and start to brown (about 5-7 minutes).
5. Stir in Parmesan cheese until melted and well combined. Gradually add heavy cream, whisking continuously. Bring the mixture to a simmer and let it thicken slightly.
6. Serve the Alfredo sauce over roasted squash, garnished with chopped parsley if desired.
Cooking Time: 40-50 minutes
Spicy Sriracha Shrimp Spaghetti Squash Bowl
Elevate your pasta game with this bold and flavorful bowl featuring succulent shrimp, spicy sriracha sauce, and a bed of creamy spaghetti squash.
Ingredients:
– 1 medium spaghetti squash
– 12 large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1/4 cup Sriracha sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
3. Drizzle olive oil over the squash, sprinkle with garlic powder, and season with salt and pepper.
4. Roast squash for 30-35 minutes or until tender.
5. In a large skillet, heat Sriracha sauce over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through.
6. Serve cooked shrimp on top of roasted spaghetti squash. Garnish with cilantro leaves if desired.
Cooking Time: 45-50 minutes
Cheesy Taco Spaghetti Squash Skillet
A twist on traditional spaghetti, this skillet combines the flavors of tacos with the comfort of pasta.
Ingredients:
– 1 medium-sized squash (such as butternut or acorn)
– 1 pound ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup spaghetti
– 1 packet taco seasoning
– 1 cup shredded cheddar cheese
– Salt and pepper, to taste
– Optional: chopped cilantro for garnish
Instructions:
1. Preheat oven to 400°F.
2. Cut the squash in half lengthwise and scoop out seeds. Place on a baking sheet, cut side up.
3. Cook spaghetti according to package instructions. Drain and set aside.
4. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
5. Add diced onion and minced garlic; cook until onion is translucent.
6. Stir in taco seasoning, then add canned tomatoes. Bring mixture to a simmer.
7. Arrange cooked spaghetti on top of the meat mixture.
8. Place the squash halves on the edges of the skillet, then sprinkle shredded cheese evenly over the top.
9. Bake for 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Mediterranean Spaghetti Squash with Olives and Feta
Mediterranean Spaghetti Squash with Olives and Feta Recipe
Experience the flavors of the Mediterranean with this simple yet flavorful recipe that combines roasted spaghetti squash, savory olives, and tangy feta cheese.
Ingredients:
– 1 medium-sized spaghetti squash (about 2 lbs)
– 2 tbsp olive oil
– 1/4 cup pitted green olives, sliced
– 1/4 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 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, scoop out seeds.
3. Drizzle olive oil on each squash half, then sprinkle garlic, oregano, salt, and pepper.
4. Roast squash for 45-50 minutes or until tender.
5. While squash is roasting, mix sliced olives and crumbled feta cheese in a bowl.
6. Once squash is cooked, remove from oven and let cool slightly.
7. Divide the roasted squash into two halves, then top each half with the olive-feta mixture.
8. Garnish with chopped parsley if desired.
Cooking Time: 50-60 minutes
Pesto Spaghetti Squash with Sun-Dried Tomatoes
Transform your pasta game by combining the creaminess of pesto, the sweetness of roasted squash, and the tanginess of sun-dried tomatoes. This 30-minute recipe is perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 medium spaghetti squash
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup pesto
– 8 oz spaghetti
– 1 cup sun-dried tomatoes, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Drizzle olive oil on each squash half, then sprinkle with garlic.
4. Roast for 20-25 minutes or until tender.
5. Cook spaghetti according to package instructions. Drain and set aside.
6. In a large bowl, combine cooked spaghetti, roasted squash, pesto, and sun-dried tomatoes. Season with salt and pepper to taste.
7. Top with Parmesan cheese, if desired.
Cooking Time: 30 minutes
Spaghetti Squash Pad Thai with Peanuts
This innovative recipe combines the creamy sweetness of spaghetti squash with the spicy kick of Pad Thai, topped with crunchy peanuts for added texture. Get ready to experience a flavorful twist on traditional Thai cuisine!
Ingredients:
– 1 medium-sized spaghetti squash
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bean sprouts, carrots, and green onions)
– 1/4 cup tamarind paste
– 2 tablespoons soy sauce
– 1 tablespoon palm sugar
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– Chopped peanuts for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place on a baking sheet.
2. In a wok or large skillet, heat oil over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
3. Add mixed vegetables, tamarind paste, soy sauce, palm sugar, and red pepper flakes to the wok. Cook for 2-3 minutes, stirring frequently.
4. Roast the spaghetti squash in the oven for 30-40 minutes or until tender.
5. Combine cooked squash with the vegetable mixture; stir well to combine.
6. Garnish with chopped peanuts and serve warm.
Cooking Time: 45-50 minutes
Buffalo Chicken Spaghetti Squash Casserole
Elevate your pasta game with this Buffalo Chicken Spaghetti Squash Casserole, a unique fusion of creamy sauce, spicy chicken, and nutritious squash. Perfect for a weeknight dinner or a weekend gathering.
Ingredients:
– 1 large spaghetti squash
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 1/2 cup Frank’s RedHot sauce
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook squash according to package instructions or microwave for 10-12 minutes.
3. In a large skillet, heat the olive oil over medium-high. Add chicken; cook until browned, about 5-6 minutes.
4. Add Frank’s RedHot sauce and stir to combine. Simmer for an additional 2-3 minutes.
5. Combine cooked squash, chicken mixture, and shredded cheddar cheese in a 9×13 inch baking dish.
6. Top with chopped parsley and season with salt and pepper to taste.
7. Bake for 20-25 minutes or until the casserole is hot and bubbly.
Cook Time: 25-30 minutes
Spaghetti Squash Carbonara with Bacon
A creative twist on the classic Italian dish, this Spaghetti Squash Carbonara with Bacon combines the richness of eggs and cheese with the nutty flavor of roasted squash.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 6 slices of bacon, cooked and crumbled
– 3 large eggs
– 1 cup grated Parmesan cheese
– Salt and black 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 30-40 minutes or until tender.
4. While the squash is roasting, whisk together eggs, Parmesan cheese, salt, and black pepper.
5. Remove the squash from the oven and let it cool slightly.
6. Use a fork to scrape out the flesh of the squash, creating strands that resemble spaghetti.
7. Add the cooked bacon and toss with the squash “noodles.”
8. Pour in the egg mixture and toss until well combined.
9. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Spinach and Artichoke Stuffed Spaghetti Squash
This recipe combines the flavors of spinach, artichokes, and spaghetti squash for a unique and delicious twist on traditional stuffed pasta. Perfect for a vegetarian main course or as a side dish.
Ingredients:
– 2 medium spaghetti squash
– 1 package frozen chopped spinach, thawed and drained
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/4 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– Salt and pepper to taste
– Olive oil for greasing the squash
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. In a bowl, mix together spinach, artichoke hearts, Parmesan cheese, breadcrumbs, garlic, salt, and pepper.
4. Stuff each squash half with the spinach-artichoke mixture, dividing it evenly between the two halves.
5. Drizzle the top of each squash half with olive oil and place them on a baking sheet.
6. Bake for 45-50 minutes or until the squash is tender and filling is heated through.
Spaghetti Squash with Lemon Garlic Butter Shrimp
A creative twist on traditional pasta, this recipe combines the comfort of shrimp with the nutty flavor of spaghetti squash.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 12 large shrimp, peeled and deveined
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Place squash on a baking sheet, cut side up, and roast for 45 minutes or until tender.
4. While squash is roasting, melt butter in a skillet over medium-high heat. Add garlic and cook for 1 minute.
5. Add shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
6. Stir in lemon juice and season with salt and pepper to taste.
7. Serve shrimp on top of roasted spaghetti squash and garnish with parsley or basil leaves, if desired.
Cooking Time: 1 hour 15 minutes
Bolognese Stuffed Spaghetti Squash Boats
Transform spaghetti squash into boats filled with a rich Bolognese sauce and melted mozzarella cheese for a creative twist on traditional pasta.
Ingredients:
– 2 medium spaghetti squash
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 cup Bolognese sauce
– 8 ounces mozzarella cheese, shredded
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. In a large skillet, cook ground beef and onion until browned. Add garlic and cook for 1 minute.
4. Stir in crushed tomatoes and Bolognese sauce. Bring to a simmer and let cook for 5 minutes.
5. Stuff each spaghetti squash half with the meat sauce mixture, dividing it evenly.
6. Top with mozzarella cheese and season with salt and pepper.
7. Bake for 30-40 minutes or until squash is tender and cheese is melted.
8. Garnish with chopped parsley, if desired.
Cooking Time: 35-45 minutes
Spaghetti Squash Primavera with Fresh Herbs
This spring-inspired dish is a creative twist on the classic pasta primavera, using spaghetti squash instead of noodles and incorporating fresh herbs for added flavor.
Ingredients:
– 2 medium spaghetti squashes
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed spring vegetables (e.g. bell peppers, carrots, snap peas)
– 1/4 cup fresh basil leaves, chopped
– 1/4 cup fresh parsley leaves, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squashes in half lengthwise and roast for 45 minutes, or until tender.
3. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent, about 5 minutes.
4. Add garlic, spring vegetables, basil, and parsley to the skillet. Cook for an additional 2-3 minutes, or until vegetables are tender-crisp.
5. Season with salt and pepper to taste. Serve squash halves topped with vegetable mixture and grated Parmesan cheese (if using).
Cooking Time: 50-60 minutes
Chipotle Lime Spaghetti Squash with Avocado
This vibrant dish combines the natural sweetness of spaghetti squash with a tangy and spicy kick from chipotle peppers, all wrapped up in a creamy avocado sauce. Perfect for a quick weeknight dinner or a flavorful weekend meal.
Ingredients:
– 1 medium spaghetti squash
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/4 cup chipotle peppers in adobo sauce
– 1/4 cup freshly squeezed lime juice
– Salt and pepper to taste
– 1 ripe avocado, mashed
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle olive oil on the squash and season with salt and pepper.
4. Roast the squash for 30-40 minutes, or until tender.
5. In a pan, sauté the onion and garlic until softened.
6. Add chipotle peppers and cook for an additional 2-3 minutes.
7. Stir in lime juice and season to taste.
8. Combine cooked spaghetti squash with the chipotle-lime mixture and toss to coat.
9. Top with mashed avocado and garnish with cilantro leaves, if desired.
Cooking Time: Approximately 45-50 minutes
Keto Spaghetti Squash Pizza Casserole
This creative casserole combines the flavors of pizza with the comfort of spaghetti squash, all while staying within keto guidelines.
Ingredients:
– 2 medium spaghetti squash
– 1 cup tomato sauce (homemade or store-bought)
– 8 ounces mozzarella cheese, shredded
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh basil
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Place the squash halves 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. In a separate bowl, combine tomato sauce, mozzarella cheese, and Parmesan cheese.
6. Divide the cheese mixture evenly among the squash halves, spooning it into the cavities.
7. Top each half with chopped basil and bake for 30-40 minutes, or until the squash is tender and the cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Spaghetti Squash Chow Mein with Crispy Tofu
A creative twist on the classic Chinese dish, this recipe combines spaghetti squash with savory chow mein and crispy tofu for a flavorful and nutritious meal.
Ingredients:
– 1 medium spaghetti squash
– 1 cup firm tofu, drained and cut into bite-sized cubes
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup chow mein noodles
– 1 cup mixed vegetables (e.g. bell peppers, carrots, snap peas)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook spaghetti squash according to package instructions or microwave for 3-4 minutes.
3. In a separate pan, heat sesame oil over medium-high heat. Add tofu and cook until crispy, about 5 minutes per side.
4. In another pan, sauté onion and garlic until softened. Add mixed vegetables and chow mein noodles; cook according to package instructions.
5. Combine cooked spaghetti squash with chow mein mixture. Season with soy sauce and salt to taste.
6. Serve hot, topped with crispy tofu and chopped scallions if desired.
Cooking Time: 30-40 minutes
Spaghetti Squash with Creamy Pumpkin Sage Sauce
Transform your dinner table with this creative twist on traditional pasta, featuring roasted spaghetti squash and a rich, creamy sauce infused with the warmth of sage.
Ingredients:
– 2 medium spaghetti squash
– 1/4 cup olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 can (15 oz) pumpkin puree
– 1 cup heavy cream
– 1 tsp dried sage
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Drizzle with olive oil and season with salt and pepper.
4. Roast squash for 45 minutes, or until tender.
5. In a blender or food processor, combine pumpkin puree, heavy cream, garlic, and sage. Blend until smooth.
6. Combine roasted squash with the creamy sauce and toss to coat.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 45 minutes
Spaghetti Squash Stir-Fry with Sesame Ginger Dressing
A vibrant and flavorful vegetarian dish that combines the nutty sweetness of spaghetti squash with the bold flavors of ginger, sesame, and soy sauce. Perfect for a quick and easy weeknight dinner.
Ingredients:
– 1 medium spaghetti squash
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup broccoli florets
– 1 tablespoon grated fresh ginger
– 2 teaspoons soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Sesame seeds for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
2. Roast squash for 30-40 minutes or until tender and caramelized.
3. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook for 2-3 minutes.
4. Add broccoli, ginger, soy sauce, and sesame oil to the skillet. Cook for an additional 2-3 minutes or until vegetables are tender-crisp.
5. Slice roasted squash into strands and add to the skillet. Stir-fry all ingredients together for 1-2 minutes.
6. Season with salt and pepper to taste. Garnish with sesame seeds, if desired.
Spaghetti Squash Au Gratin with Gruyere Cheese
Spaghetti Squash Au Gratin with Gruyere Cheese Recipe
A creamy, cheesy, and comforting side dish that’s perfect for any occasion.
Ingredients:
- 1 medium spaghetti squash (about 2 lbs)
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup grated Gruyère cheese
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh thyme leaves for garnish (optional)
Instructions:
- Preheat oven to 375°F (190°C).
- Cut the spaghetti squash in half lengthwise and scoop out seeds.
- In a large bowl, toss together olive oil, onion, garlic, salt, and pepper. Spread mixture evenly over squash halves.
- Bake for 45 minutes or until the squash is tender and caramelized.
- Remove from oven and sprinkle Gruyère cheese evenly over the squash. Drizzle with heavy cream.
- Return to oven and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
- Garnish with fresh thyme leaves, if desired. Serve hot.
Cooking Time: 55-60 minutes
Enjoy your delicious Spaghetti Squash Au Gratin with Gruyère Cheese!
Spaghetti Squash Fritters with Zesty Aioli
Transforming squash into crispy fritters and pairing it with a tangy aioli is a match made in heaven. This unique combination will satisfy your snack cravings while offering a healthy twist.
Ingredients:
– 2 medium spaghetti squash
– 1/4 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 large egg
– 1 tablespoon olive oil
– 1/2 cup zesty aioli (store-bought or homemade)
– Optional: chopped fresh parsley for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together flour, paprika, salt, and pepper.
4. Dip each squash half into the egg, then coat with the flour mixture.
5. Heat olive oil in a non-stick skillet over medium-high heat. Cook fritters for 2-3 minutes on each side or until golden brown.
6. Serve warm with zesty aioli and garnish with parsley if desired.
Cooking Time: 20-25 minutes
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