10 Best Spaghetti Squash Recipes

10 Best Spaghetti Squash Recipes

Hi, my name is Emily Johnson and I love cooking with spaghetti squash! Not only is this vegetable low in calories and high in fiber, but it’s also incredibly versatile in the kitchen. In this article, I’ll be sharing with you my top 10 favorite spaghetti squash recipes that are sure to impress your taste buds. Let’s get started!

Main Curiosities and Interesting Facts About Spaghetti Squash

• Spaghetti squash is also known as vegetable spaghetti, noodle squash, and squaghetti.
• One spaghetti squash can yield up to 5 cups of cooked squash.
• It’s a great substitute for pasta for those who are gluten-free or watching their carb intake.
• Spaghetti squash is a good source of vitamin C, potassium, and beta-carotene.

Recipe #1: Spaghetti Squash Carbonara

This recipe is a healthier version of the classic Italian carbonara pasta dish. Instead of using heavy cream and pasta, we’re using spaghetti squash and Greek yogurt to create a creamy and delicious sauce. Here’s what you’ll need:

• 1 medium spaghetti squash
• 3 slices of bacon, chopped
• 1/2 cup of Greek yogurt
• 1/2 cup of grated parmesan cheese
• 2 cloves of garlic, minced
• 1/4 teaspoon of black pepper

Instructions:

1. Preheat the oven to 375°F.
2. Cut the spaghetti squash in half lengthwise and remove the seeds.
3. Place the squash halves cut-side down on a baking sheet and roast for 45-50 minutes, or until the squash is tender.
4. While the squash is roasting, cook the bacon in a skillet until crispy.
5. Whisk together the Greek yogurt, parmesan cheese, garlic, and black pepper in a small bowl.
6. Once the squash is done, remove it from the oven and let it cool for a few minutes.
7. Using a fork, scrape the flesh of the squash into a large bowl.
8. Add the bacon and the Greek yogurt mixture to the bowl and toss to combine.
9. Enjoy!

Recipe #2: Spaghetti Squash Pad Thai

This recipe is a healthier and vegetable-packed version of the classic Thai noodle dish. Here’s what you’ll need:

• 1 medium spaghetti squash
• 1 tablespoon of vegetable oil
• 1 red bell pepper, sliced
• 1/2 cup of shredded carrots
• 2 cloves of garlic, minced
• 1/4 cup of chopped peanuts
• 2 green onions, sliced
• 2 tablespoons of soy sauce
• 1 tablespoon of honey
• 1 tablespoon of rice vinegar
• 1 teaspoon of sesame oil
• 1/4 teaspoon of red pepper flakes

Instructions:

1. Preheat the oven to 375°F.
2. Cut the spaghetti squash in half lengthwise and remove the seeds.
3. Place the squash halves cut-side down on a baking sheet and roast for 45-50 minutes, or until the squash is tender.
4. While the squash is roasting, heat the vegetable oil in a large skillet over medium-high heat.
5. Add the bell pepper, shredded carrots, and garlic to the skillet and cook for 3-4 minutes, or until the vegetables are tender.
6. Whisk together the soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes in a small bowl.
7. Once the squash is done, remove it from the oven and let it cool for a few minutes.
8. Using a fork, scrape the flesh of the squash into the skillet with the vegetables.
9. Add the soy sauce mixture to the skillet and toss everything together until well combined.
10. Serve with chopped peanuts and sliced green onions on top.

Recipe #3: Spaghetti Squash Lasagna

This recipe is a low-carb and gluten-free take on the classic Italian lasagna dish. Here’s what you’ll need:

• 1 medium spaghetti squash
• 1 pound of ground beef
• 1/2 cup of diced onion
• 2 cloves of garlic, minced
• 1 can of crushed tomatoes
• 1 teaspoon of dried basil
• 1 teaspoon of dried oregano
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 cup of ricotta cheese
• 1 cup of shredded mozzarella cheese
• 1/2 cup of grated parmesan cheese

Instructions:

1. Preheat the oven to 375°F.
2. Cut the spaghetti squash in half lengthwise and remove the seeds.
3. Place the squash halves cut-side down on a baking sheet and roast for 45-50 minutes, or until the squash is tender.
4. While the squash is roasting, brown the ground beef in a large skillet over medium-high heat.
5. Add the onion and garlic to the skillet and cook until the onion is translucent.
6. Add the crushed tomatoes, basil, oregano, salt, and black pepper to the skillet and simmer for 10-15 minutes.
7. Whisk together the ricotta cheese and parmesan cheese in a small bowl.
8. Once the squash is done, remove it from the oven and let it cool for a few minutes.
9. Using a fork, scrape the flesh of the squash into a large bowl.
10. Layer the squash, meat sauce, ricotta mixture, and mozzarella cheese in a 9×13 inch baking dish.
11. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
12. Enjoy!

Recipe #4: Spaghetti Squash Chow Mein

This recipe is a healthier and vegetable-packed version of the classic Chinese takeout dish. Here’s what you’ll need:

• 1 medium spaghetti squash
• 1 tablespoon of vegetable oil
• 1/2 cup of sliced mushrooms
• 1 red bell pepper, sliced
• 1/2 cup of shredded carrots
• 2 cloves of garlic, minced
• 2 green onions, sliced
• 1/4 cup of soy sauce
• 1 tablespoon of honey
• 1/2 teaspoon of ground ginger
• 1/4 teaspoon of black pepper

Instructions:

1. Preheat the oven to 375°F.
2. Cut the spaghetti squash in half lengthwise and remove the seeds.
3. Place the squash halves cut-side down on a baking sheet and roast for 45-50 minutes, or until the squash is tender.
4. While the squash is roasting, heat the vegetable oil in a large skillet over medium-high heat.
5. Add the mushrooms, bell pepper, shredded carrots, and garlic to the skillet and cook for 3-4 minutes, or until the vegetables are tender.
6. Whisk together the soy sauce, honey, ground ginger, and black pepper in a small bowl.
7. Once the squash is done, remove it from the oven and let it cool for a few minutes.
8. Using a fork, scrape the flesh of the squash into the skillet with the vegetables.
9. Add the soy sauce mixture to the skillet and toss everything together until well combined.
10. Serve with sliced green onions on top.

Recipe #5: Spaghetti Squash Enchiladas

This recipe is a healthier and vegetable-packed version of the classic Mexican dish. Here’s what you’ll need:

• 1 medium spaghetti squash
• 1 pound of ground turkey
• 1/2 cup of diced onion
• 2 cloves of garlic, minced
• 1 can of black beans, drained and rinsed
• 1 can of diced tomatoes
• 1 tablespoon of chili powder
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 cup of shredded cheddar cheese

Instructions:

1. Preheat the oven to 375°F.
2. Cut the spaghetti squash in half lengthwise and remove the seeds.
3. Place the squash halves cut-side down on a baking sheet and roast for 45-50 minutes, or until the squash is tender.
4. While the squash is roasting, brown the ground turkey in a large skillet over medium-high heat.
5. Add the onion and garlic to the skillet and cook until the onion is translucent.
6. Add the black beans, diced tomatoes, chili powder, cumin, salt, and black pepper to the skillet and simmer for 10-15 minutes.
7. Once the squash is done, remove it from the oven and let it cool for a few minutes.
8. Using a fork, scrape the flesh of the squash into a large bowl.
9. Divide the turkey mixture and the squash evenly between 8 tortillas.
10. Roll up the tortillas and place them seam-side down in a 9×13 inch baking dish.
11. Sprinkle the cheddar cheese on top of the enchiladas.
12. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
13. Enjoy!

Recipe #6: Spaghetti Squash Pizza Crust

This recipe is a low-carb and gluten-free alternative to traditional pizza crust. Here’s what you’ll need:

• 1 medium spaghetti squash
• 2 eggs
• 1/2 cup of grated parmesan cheese
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon of dried oregano
• 1/4 teaspoon of salt
• Pizza toppings of your choice

Instructions:

1. Preheat the oven to 375°F.
2. Cut the spaghetti squash in half lengthwise and remove the seeds.
3. Place the squash halves cut-side down on a baking sheet and roast for 45-50 minutes, or until the squash is tender.
4. Once the squash is done, remove it from the oven and let it cool for a few minutes.
5. Using a fork, scrape the flesh of the squash into a large bowl.
6. Whisk together the eggs, parmesan cheese, garlic powder, oregano, and salt in a small bowl.
7. Add the egg mixture to the bowl with the squash and mix everything together until well combined.
8. Line a pizza pan with parchment paper and spread the squash mixture evenly on top.
9. Bake for 20-25 minutes, or until the crust is golden brown.
10. Add your pizza toppings of choice and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
11. Enjoy your low-carb pizza!

Recipe #7: Spaghetti Squash Fritters

This recipe is a fun and unique way to use spaghetti squash. Here’s what you’ll need:

• 1 medium spaghetti squash
• 1/2 cup of all-purpose flour
• 1/4 cup of grated parmesan cheese
• 2 green onions, sliced
• 2 cloves of garlic, minced
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper
• 2 eggs, beaten
• 2 tablespoons of vegetable oil

Instructions:

1. Preheat the oven to 375°F.
2. Cut the spaghetti squash in half lengthwise and remove the seeds.
3. Place the squash halves cut-side down on a baking sheet and roast for 45-50 minutes, or until the squash is tender.
4. Once the squash is done, remove it from the oven and let it cool for a few minutes.
5. Using a fork, scrape the flesh of the squash into a large bowl.
6. Add the flour, parmesan cheese, green onions, garlic, salt, black pepper, and eggs to the bowl with the squash and mix everything together until well combined.
7. Heat the vegetable oil in a large skillet over medium-high heat.
8. Scoop the squash mixture into the skillet by the tablespoonful and flatten with a spatula.
9. Cook the fritters for 2-3 minutes on each side, or until golden brown.
10. Place the cooked fritters on a paper towel-lined plate to drain any excess oil.
11. Enjoy your spaghetti squash fritters as a side dish or a snack!

Recipe #8: Spaghetti Squash Alfredo

This recipe is a creamy and satisfying dish that’s perfect for a cozy night in. Here’s what you’ll need:

• 1 medium spaghetti squash
• 1/2 cup of heavy cream
• 1/2 cup of grated parmesan cheese
• 2 cloves of garlic, minced
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of nutmeg

Instructions:

1. Preheat the oven to 375°F.
2. Cut the spaghetti squash in half lengthwise and remove the seeds.
3. Place the squash halves cut-side down on a baking sheet and roast for 45-50 minutes, or until the squash is tender.
4. While the squash is roasting, heat the heavy cream in a small saucepan over medium heat.
5. Add the parmesan cheese, garlic, black pepper, and nutmeg to the saucepan and whisk everything together until the cheese is melted and the sauce is smooth.
6. Once the squash is done, remove it from the oven and let it cool for a few minutes.
7. Using a fork, scrape the flesh of the squash into a large bowl.
8. Pour the alfredo sauce over the squash and toss everything together until well coated.
9. Enjoy your creamy and delicious spaghetti squash alfredo!