10+ Spaghetti Squash Recipes to Brighten Up Your Dinner Table

Spaghetti squash is a versatile vegetable you can use in many recipes. It offers a tasty and healthy alternative to traditional pasta.

Whether you want a simple side or a full meal, spaghetti squash fits into your cooking plans easily.

You can enjoy many flavors and styles by using spaghetti squash in your recipes. This makes it a great choice if you want to try something new while keeping meals light and nutritious.

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Ingredients

• Spaghetti squash

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise.
3. Scoop out the seeds.
4. Place the squash halves cut-side down on a baking sheet.
5. Roast for 35–40 minutes until tender.
6. Let cool slightly, then use a fork to create spaghetti-like strands.

1) Roasted Spaghetti Squash with Garlic and Italian Herbs

Roasting spaghetti squash brings out its natural sweetness and creates tender strands that look like noodles. Start by cutting the squash in half and scooping out the seeds.

Rub the inside with olive oil, garlic, and a mix of Italian herbs like basil, parsley, and rosemary. Roast the squash cut-side down at 425°F (220°C) for about 40-45 minutes.

When it’s done, use a fork to scrape the flesh into spaghetti-like strands. Toss the strands with more garlic and fresh herbs for extra flavor.

Ingredients

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried parsley
• 1/2 tsp dried rosemary
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Cut squash in half lengthwise and scoop out seeds.
3. Rub the inside with olive oil, garlic, herbs, salt, and pepper.
4. Place cut-side down on a baking sheet.
5. Roast for 40-45 minutes until tender.
6. Let cool slightly, then use a fork to scrape strands.
7. Toss with additional garlic and herbs before serving.

2) Spaghetti Squash Boats with Taco-Spiced Ground Turkey

Turn spaghetti squash into a tasty, healthy meal by stuffing it with taco-flavored ground turkey. First, roast the squash until tender, then scrape out the strands to create your “boats.”

Cook ground turkey with cumin, garlic powder, and salt for a flavorful taco filling. Spoon the turkey mixture back into the squash shells and top with cheese or your favorite taco toppings.

Ingredients

• 3 small spaghetti squash (about 24 oz each)
• 1 lb ground turkey (93% lean)
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp kosher salt
• Olive oil spray
• Shredded cheese (optional)
• Taco toppings (like avocado, salsa, or cilantro)

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Cut squash in half, remove seeds, and spray with olive oil.
3. Roast squash cut-side down for 40-45 minutes until tender.
4. Cook turkey with garlic powder, cumin, and salt until browned.
5. Scrape squash strands into the shells.
6. Fill squash boats with turkey mixture and top with cheese if desired.
7. Bake for another 5 minutes to melt cheese.

3) Cheesy Mexican Spaghetti Squash with Black Beans and Peppers

Try this cheesy Mexican dish made with spaghetti squash, black beans, and colorful bell peppers. It’s easy to prepare and packed with flavor.

Roast the spaghetti squash until tender. Mix the cooked squash strands with black beans, diced bell peppers, and spices.

Top everything with cheese and bake until melted and bubbly. You can add green chilies or corn for extra taste.

Ingredients

• 1 medium spaghetti squash
• 1 cup black beans (cooked or canned, drained)
• 1 cup diced bell peppers (any color)
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• 1/4 cup corn (optional)
• 1/4 cup green chilies (optional)
• 1 teaspoon taco seasoning
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Cut spaghetti squash in half, remove seeds, and place cut side down on a baking sheet.
3. Roast for 30-40 minutes or until squash is tender.
4. Scrape out squash strands into a bowl.
5. Add black beans, bell peppers, corn, green chilies, taco seasoning, salt, and pepper. Mix well.
6. Transfer mixture to a baking dish and top with shredded cheese.
7. Bake uncovered for 15 minutes or until cheese is melted and bubbly.
8. Serve warm.

4) Spaghetti Squash Tossed with Tomatoes, Feta, Olives, and Basil

Roast spaghetti squash and mix it with fresh tomatoes, salty feta, olives, and basil. This combination gives you a light, flavorful meal or side dish.

The squash strands soak up the flavors of the feta and olives. Fresh basil adds a nice herbal touch.

This recipe works great for a quick lunch or dinner. It’s gluten-free and low-carb.

Ingredients

• 1 medium spaghetti squash
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/3 cup sliced olives (black or green)
• 1/4 cup fresh basil leaves, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Cut spaghetti squash in half lengthwise and scoop out seeds.
3. Brush inside with olive oil and sprinkle with salt and pepper.
4. Place squash cut side down on a baking sheet and roast for 40 minutes.
5. Let cool slightly, then use a fork to scrape out the squash strands.
6. In a large bowl, combine squash, tomatoes, feta, olives, and basil.
7. Toss gently and serve warm or cold.

5) Cajun Chicken Spaghetti Squash Bake

Enjoy spaghetti squash with a spicy Cajun twist in this easy bake. Cook the squash until tender and mix it with seasoned chicken.

Bake everything together for a warm, comforting meal. The creamy sauce adds flavor without being too heavy.

You’ll get a nice balance of veggies and protein. Prepare the chicken and squash ahead of time to make it even easier.

Ingredients

• 2 medium spaghetti squashes
• 1½ tablespoons olive oil, divided
• 1 lb chicken breast, cut into strips
• 2 tablespoons Cajun seasoning
• ¾ teaspoon salt, divided
• ¼ teaspoon pepper, divided
• 4 oz cream cheese, softened
• 1 cup shredded cheese (optional)

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Cut squash in half, remove seeds, and drizzle with 1 tablespoon olive oil and half the salt. Roast cut-side down for 40 minutes until tender.
3. Season chicken with Cajun seasoning, remaining salt, and pepper. Cook in ½ tablespoon olive oil until browned.
4. Scrape spaghetti squash strands into a bowl. Mix with cream cheese and cooked chicken.
5. Transfer mixture to a baking dish. Top with shredded cheese if using.
6. Bake at 375°F (190°C) for 15 minutes or until bubbly.

6) Baked Feta Tomato-Pesto Spaghetti Squash

Make a simple, tasty meal with this baked feta tomato-pesto spaghetti squash. Cut the squash in half and scoop out the seeds.

Drizzle olive oil inside and season with salt and pepper. Place a wedge of feta cheese in each squash half.

Add a mixture of cherry tomatoes and pesto on top. Bake everything until the squash is tender and the feta is soft and creamy.

The roasted tomatoes, creamy feta, and herby pesto make a flavorful sauce for the spaghetti squash strands.

Ingredients

• 1 medium spaghetti squash
• 4 ounces feta cheese, cut into wedges
• 1 cup cherry tomatoes
• 2 tablespoons pesto
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Brush the inside of each half with olive oil. Add salt and pepper.
4. Place feta wedge in each squash half.
5. Mix cherry tomatoes with pesto, then spread evenly over the feta.
6. Bake for 35-40 minutes, until squash is tender and feta is soft.
7. Use a fork to shred the squash into noodles. Serve warm.

7) Spaghetti Squash Parmesan with Marinara and Fresh Herbs

Try this easy spaghetti squash Parmesan recipe. After roasting the squash, mix the tender strands with marinara sauce, fresh herbs like basil, and plenty of Parmesan cheese.

This dish feels comforting but is lighter than pasta. Serve it right in the squash shell for a fun presentation.

Add garlic, salt, and pepper to boost the taste. Sprinkle more fresh herbs on top before serving to keep it fresh and bright.

Ingredients:

• 1 whole spaghetti squash
• 1 1/2 cups marinara sauce
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut spaghetti squash in half lengthwise and scoop out seeds.
3. Place squash cut-side down on a baking sheet. Roast for 35-40 minutes until tender.
4. Use a fork to scrape out spaghetti strands into a bowl.
5. Stir in marinara sauce, minced garlic, basil, Parmesan, salt, and pepper.
6. Spoon mixture back into squash shells.
7. Bake for 10 minutes at 375°F (190°C) to melt cheese, if desired.
8. Serve warm with extra herbs on top.

8) Spaghetti Squash with Olive Oil, Garlic, Bell Peppers, and Onions

This recipe is simple and full of flavor. Start by roasting the spaghetti squash until the strands become tender and easy to separate.

While the squash roasts, sauté onions, bell peppers, and garlic in olive oil. This mix adds a sweet and savory flavor that pairs well with the mild taste of the squash.

Once the squash is ready, toss the strands with the sautéed veggies. Enjoy this light, healthy dish as a side or a main meal.

Ingredients

• 1 spaghetti squash
• 2 tablespoons olive oil
• 1 medium onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place it cut side down on a baking sheet and roast for 40-45 minutes.
4. Heat olive oil in a pan over medium heat.
5. Add onions and garlic, and cook until soft.
6. Add bell peppers and cook until tender.
7. Use a fork to scrape out the spaghetti squash strands.
8. Mix the squash strands with the sautéed vegetables.
9. Season with salt and pepper, and serve warm.

9) Spaghetti Squash Stir-Fry with Vegetables and Soy Sauce

This stir-fry offers a quick way to enjoy spaghetti squash with fresh veggies. Cook the squash until tender, then toss it with broccoli, edamame, and savory soy sauce.

You can add tofu or chicken for extra protein. This dish is light, colorful, and packed with nutrients.

Ingredients

• 1 medium spaghetti squash
• 1 cup broccoli florets
• 1/2 cup shelled edamame
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 garlic clove, minced
• 1 teaspoon grated ginger

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Cut spaghetti squash in half and remove seeds.
3. Roast cut side down for 40 minutes until tender.
4. Scrape flesh with a fork into strands.
5. Heat sesame oil in a pan over medium heat.
6. Add garlic and ginger, and cook for 1 minute.
7. Add broccoli and edamame, and stir-fry for 5 minutes.
8. Mix in spaghetti squash strands and soy sauce.
9. Cook for 3-4 minutes, stirring gently.
10. Serve warm.

10) Spaghetti Squash with Ground Beef Bolognese Sauce

This recipe gives you a healthy twist on classic pasta with a rich ground beef bolognese sauce. Roast the spaghetti squash until tender to create a low-carb base that looks like spaghetti.

While the squash cooks, make the sauce with ground beef, onions, carrots, and seasonings. Simmer the sauce to blend the flavors, then serve it over the squash strands.

Add cheese or fresh herbs on top if you like. Enjoy familiar flavors with fewer carbs.

Ingredients

• 1 medium spaghetti squash
• 1 pound ground beef
• 1 small onion, finely diced
• 1 carrot, finely diced
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: fresh basil or mozzarella cheese

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half. Remove the seeds.
3. Place the squash cut side down on a baking sheet. Roast for 40 minutes.
4. Heat olive oil in a pan over medium heat.
5. Cook the onion, carrot, and garlic until they become soft.
6. Add ground beef to the pan. Cook until it turns brown.
7. Stir in tomato sauce, salt, and pepper. Let the mixture simmer for 10 minutes.
8. Use a fork to scrape the squash into strands.
9. Serve the sauce over the squash. Add optional toppings if desired.