20 Delicious Spaghetti Squash Pasta Healthy Recipes

Pasta lovers, rejoice! Spaghetti squash is here to transform your noodle game with a healthy twist. Whether you’re craving a quick weeknight dinner or a cozy seasonal dish, these 20 delicious recipes promise all the comfort of pasta without the guilt. Dive into our roundup and discover how versatile and satisfying spaghetti squash can be. Your fork is waiting—let’s get cooking!

Spaghetti Squash Pasta with Garlic and Olive Oil

Kicking off our culinary journey today, we’re diving into a dish that’s as nutritious as it is delicious, perfect for those seeking a lighter pasta alternative without sacrificing flavor.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 cloves garlic, minced (freshly minced makes all the difference)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)
• Salt, to taste (I like using sea salt for its subtle crunch)
• Freshly grated Parmesan cheese (for serving, because everything’s better with cheese)

Instructions

1. Preheat your oven to 400°F (200°C). This ensures a perfectly roasted squash.
2. Cut the spaghetti squash in half lengthwise. A sharp knife and a steady hand are key here.
3. Scoop out the seeds and stringy bits with a spoon. Save the seeds for roasting if you like!
4. Drizzle the cut sides with 1 tbsp olive oil and sprinkle with salt. This helps to bring out the squash’s natural flavors.
5. Place the halves cut-side down on a baking sheet. Roast for 40 minutes, or until the flesh is tender when pierced with a fork.
6. While the squash roasts, heat the remaining 2 tbsp olive oil in a pan over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant, about 1 minute. Be careful not to burn the garlic.
7. Once the squash is done, use a fork to scrape the flesh into strands. It should come apart easily, resembling spaghetti.
8. Add the squash strands to the pan with the garlic oil, tossing to coat evenly. Cook for another 2 minutes to let the flavors meld.
9. Serve hot, topped with freshly grated Parmesan cheese.

Delightfully tender with a slight crunch, this spaghetti squash pasta is a garlicky, slightly spicy delight. Try serving it with a side of crusty bread to soak up any remaining garlic oil on your plate.

Creamy Avocado Spaghetti Squash Pasta

Whipping up a delicious and healthy meal doesn’t have to be complicated, and this Creamy Avocado Spaghetti Squash Pasta is proof. Perfect for beginners, this recipe walks you through each step to ensure a flavorful dish that’s as nutritious as it is satisfying.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 2 ripe avocados (I prefer Hass for their creamy texture)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp salt (sea salt adds a nice crunch)
• 1/4 tsp black pepper (freshly ground for the best flavor)
• 1 tbsp lemon juice (brightens up the dish)
• 1/4 cup grated Parmesan cheese (optional, but highly recommended)

Instructions

1. Preheat your oven to 400°F (200°C). This ensures the squash cooks evenly.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Tip: A sharp knife and a steady hand make this easier.
3. Drizzle the cut sides with 1 tbsp of olive oil and sprinkle with a pinch of salt. This enhances the squash’s natural flavors.
4. Place the squash halves cut-side down on a baking sheet. Roast for 40 minutes, or until the flesh is tender and easily shreds into strands.
5. While the squash roasts, prepare the creamy avocado sauce. In a bowl, mash the avocados with minced garlic, remaining olive oil, salt, pepper, and lemon juice until smooth. Tip: A fork works best for achieving the perfect consistency.
6. Once the squash is done, let it cool for 5 minutes. Then, use a fork to scrape the flesh into strands into a large bowl.
7. Add the avocado sauce to the spaghetti squash strands and toss until well combined. Tip: Gentle folding prevents the squash from becoming mushy.
8. Sprinkle with Parmesan cheese if using, and serve immediately.

Just like that, you’ve got a dish with a creamy texture, a burst of freshness from the lemon, and a subtle richness from the avocado. Serve it in the spaghetti squash shells for a fun, edible bowl presentation.

Spaghetti Squash Pasta with Marinara Sauce

Here’s a simple yet satisfying way to enjoy a healthier pasta alternative that doesn’t skimp on flavor. Spaghetti squash pasta with marinara sauce is a dish that’s as fun to make as it is to eat, perfect for those looking to lighten up their meals without sacrificing comfort.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 2 cups marinara sauce (homemade or your favorite store-bought brand)
• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1/2 teaspoon salt (I find sea salt enhances the squash’s natural sweetness)
• 1/4 teaspoon black pepper (freshly ground for the best flavor)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1/4 cup grated Parmesan cheese (for that irresistible cheesy finish)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly heated for roasting the squash.
2. Cut the spaghetti squash in half lengthwise with a sharp knife. Scoop out the seeds and stringy bits with a spoon.
3. Drizzle the cut sides of the squash with 1 tablespoon of olive oil, then sprinkle with salt and pepper.
4. Place the squash halves cut-side down on a baking sheet. Roast in the preheated oven for 40 minutes, or until the flesh is tender and easily shreds into strands.
5. While the squash roasts, heat the remaining tablespoon of olive oil in a saucepan over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant.
6. Pour the marinara sauce into the saucepan with the garlic. Reduce the heat to low and let it simmer for 10 minutes, stirring occasionally.
7. Once the squash is done, use a fork to scrape the flesh into strands. Transfer the strands to a serving dish.
8. Top the spaghetti squash with the warm marinara sauce and sprinkle with grated Parmesan cheese.

Ready to serve, this dish offers a delightful contrast between the tender, slightly sweet squash strands and the rich, garlicky marinara sauce. For an extra touch of freshness, garnish with basil leaves or a sprinkle of red pepper flakes for heat.

Spaghetti Squash Pasta with Pesto and Cherry Tomatoes

Ready to transform your dinner routine with a dish that’s as nutritious as it is delicious? Spaghetti squash pasta with pesto and cherry tomatoes is a vibrant, low-carb alternative to traditional pasta that doesn’t skimp on flavor.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 2 cups fresh basil leaves (I love the peppery kick of fresh basil)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/3 cup pine nuts (toasted for extra crunch)
• 2 garlic cloves (because everything’s better with garlic)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• 1 cup cherry tomatoes, halved (they’re like little bursts of sweetness)
• Salt to taste (I prefer sea salt for its mineral quality)

Instructions

1. Preheat your oven to 400°F. This ensures a perfectly roasted squash.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. A sharp knife and a little patience go a long way here.
3. Drizzle the cut sides with 1 tbsp of olive oil and sprinkle with salt. This helps to bring out the squash’s natural flavors.
4. Place the squash halves cut-side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands.
5. While the squash roasts, make the pesto by blending basil, pine nuts, garlic, and Parmesan in a food processor. Slowly add the remaining olive oil until smooth. Tip: Toast the pine nuts beforehand for a deeper flavor.
6. Once the squash is done, use a fork to scrape the flesh into strands. It should look like spaghetti—hence the name!
7. Toss the spaghetti squash strands with the pesto and halved cherry tomatoes. The warmth of the squash will slightly wilt the tomatoes, which is divine.
8. Serve immediately. Tip: A little extra Parmesan on top never hurt anybody.

Perfectly al dente spaghetti squash strands coated in vibrant pesto and dotted with juicy cherry tomatoes make for a dish that’s as pleasing to the eye as it is to the palate. Try serving it in the hollowed-out squash halves for a fun, rustic presentation.

Spaghetti Squash Pasta with Meatballs

Zesty and wholesome, this Spaghetti Squash Pasta with Meatballs transforms a simple vegetable into a hearty meal that’s both nutritious and satisfying. Let’s dive into creating this dish that’s perfect for a cozy dinner.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 1 lb ground beef (I find 85% lean works best for juicy meatballs)
• 1/2 cup breadcrumbs (I like using panko for extra crunch)
• 1/4 cup grated Parmesan cheese (freshly grated makes a difference)
• 1 large egg (room temperature helps it bind better)
• 2 cloves garlic, minced (because garlic is life)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground, please)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cups marinara sauce (homemade or your favorite jarred brand)

Instructions

1. Preheat your oven to 400°F (200°C). This ensures a perfectly roasted squash.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. A sharp knife and a bit of patience are key here.
3. Drizzle the cut sides with 1 tbsp olive oil and season with half the salt and pepper. Roast cut-side down on a baking sheet for 40 minutes until tender.
4. While the squash roasts, mix ground beef, breadcrumbs, Parmesan, egg, garlic, remaining salt, and pepper in a bowl. Tip: Don’t overmix to keep the meatballs tender.
5. Form the mixture into 1-inch meatballs. You should get about 20.
6. Heat the remaining olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides, about 10 minutes. Tip: Brown in batches to avoid steaming.
7. Pour marinara sauce over the meatballs, reduce heat to low, and simmer for 15 minutes. The sauce should thicken slightly.
8. Use a fork to scrape the roasted spaghetti squash into strands. Tip: Scrape in a circular motion for the best strands.
9. Serve the squash strands topped with meatballs and sauce. Delight in the contrast of the tender squash with the savory meatballs, and consider garnishing with fresh basil for a pop of color and flavor.

Diving into this dish, you’ll love how the spaghetti squash’s mild sweetness pairs with the rich, tomatoey meatballs. It’s a creative twist on pasta night that’s sure to impress.

Spaghetti Squash Pasta Alfredo

Spaghetti squash pasta Alfredo is a delightful twist on the classic, offering a lighter, veggie-packed alternative that doesn’t skimp on flavor. Let’s dive into how to make this comforting dish with a methodical approach, perfect for beginners.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup heavy cream (for that rich, velvety sauce)
• 1/2 cup grated Parmesan cheese (freshly grated melts smoother)
• 2 cloves garlic, minced (because fresh is best)
• Salt and pepper (to season at every layer)
• 1/4 tsp nutmeg (a little secret for depth)
• Fresh parsley, chopped (for a pop of color and freshness)

Instructions

1. Preheat your oven to 400°F (200°C) to roast the squash evenly.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
3. Drizzle the cut sides with 1 tbsp olive oil and season with salt and pepper.
4. Place the halves cut-side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands.
5. While the squash roasts, heat the remaining 1 tbsp olive oil in a saucepan over medium heat and sauté the garlic until fragrant, about 30 seconds.
6. Pour in the heavy cream, bring to a simmer, then reduce the heat to low and stir in the Parmesan until the sauce is smooth.
7. Season the sauce with nutmeg, salt, and pepper, then remove from heat.
8. Once the squash is done, use a fork to scrape the flesh into strands directly into the saucepan with the Alfredo sauce.
9. Toss gently to combine, ensuring the strands are evenly coated with the sauce.
10. Garnish with fresh parsley before serving.

Velvety strands of spaghetti squash soak up the creamy Alfredo sauce, creating a dish that’s both comforting and surprisingly light. Serve it in the squash shells for a fun, edible bowl that impresses every time.

Spaghetti Squash Pasta with Mushrooms and Spinach

Discovering the perfect balance between health and flavor, this spaghetti squash pasta with mushrooms and spinach is a game-changer for weeknight dinners. It’s a dish that brings together the earthy tones of mushrooms and the fresh, vibrant color of spinach, all nestled in the tender strands of spaghetti squash.

Ingredients

• 1 medium spaghetti squash (about 4 cups when cooked) – I find that smaller squashes are easier to handle and have a sweeter taste.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes and health benefits.
• 1 cup sliced mushrooms (cremini or button) – for that deep, umami flavor.
• 2 cups fresh spinach – packed, because it wilts down to almost nothing.
• 2 cloves garlic, minced – because what’s pasta without garlic?
• 1/4 tsp salt – just enough to enhance all the flavors.
• 1/4 tsp black pepper – freshly ground, for a bit of heat.

Instructions

1. Preheat your oven to 400°F (200°C). This ensures the squash cooks evenly and gets those perfect, fork-tender strands.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. A sharp knife and a bit of patience are your best friends here.
3. Drizzle the cut sides with 1 tbsp of olive oil and sprinkle with half the salt and pepper. This helps to bring out the squash’s natural sweetness.
4. Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes. You’ll know they’re done when the flesh easily pulls away into strands with a fork.
5. While the squash roasts, heat the remaining 1 tbsp of olive oil in a large skillet over medium heat. Add the mushrooms and cook until they’re golden and have released their moisture, about 5 minutes.
6. Add the minced garlic to the skillet and cook for another 30 seconds, just until fragrant. This prevents the garlic from burning and becoming bitter.
7. Toss in the spinach and cook until just wilted, about 1 minute. It’s amazing how quickly spinach transforms in the pan.
8. Use a fork to scrape the spaghetti squash strands into the skillet with the mushrooms and spinach. Gently toss everything together with the remaining salt and pepper.

The final dish is a delightful mix of textures, from the al dente squash strands to the juicy mushrooms and tender spinach. Serve it topped with a sprinkle of Parmesan cheese or a drizzle of balsamic glaze for an extra layer of flavor.

Spaghetti Squash Pasta Carbonara

Now, let’s dive into making a delightful Spaghetti Squash Pasta Carbonara, a healthier twist on the classic dish that doesn’t skimp on flavor. Perfect for those looking to enjoy a comforting meal with a veggie-packed punch.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 4 slices of thick-cut bacon, diced (I love the smoky flavor it adds)
• 2 large eggs, room temperature (they blend more smoothly into the sauce)
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 cloves garlic, minced (freshly minced gives the best flavor)
• 1/4 tsp black pepper (freshly ground is my preference)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• Salt to taste (I start with 1/4 tsp and adjust as needed)

Instructions

1. Preheat your oven to 400°F (200°C). This ensures the squash cooks evenly.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. A sharp knife and a bit of patience make this step safer.
3. Drizzle the cut sides with olive oil and season with salt. Place them cut-side down on a baking sheet.
4. Roast for 40-45 minutes, until the flesh is tender and easily shreds into strands with a fork.
5. While the squash roasts, cook the diced bacon in a skillet over medium heat until crispy, about 5-7 minutes. Tip: Reserve some bacon fat for sautéing the garlic for extra flavor.
6. Remove the bacon and set aside. In the same skillet, sauté the minced garlic in the reserved bacon fat for about 30 seconds, until fragrant.
7. In a bowl, whisk together the eggs, Parmesan, and black pepper. Tip: Tempering the eggs with a bit of the hot squash strands prevents scrambling.
8. Once the squash is done, use a fork to scrape the flesh into strands. Quickly mix in the egg mixture, bacon, and garlic, stirring continuously to create a creamy sauce.
9. Serve immediately, garnished with extra Parmesan. The result is a dish with a perfect balance of creamy, smoky, and savory flavors, with the spaghetti squash offering a satisfying al dente texture. Try topping with a poached egg for an extra decadent touch.

Presenting this dish in a warm bowl enhances its comforting appeal, making it a hit for both weeknight dinners and special occasions alike.

Spaghetti Squash Pasta with Shrimp and Garlic

You’re about to embark on a culinary journey that transforms spaghetti squash into a delightful pasta alternative, paired with succulent shrimp and aromatic garlic. This dish is not only a testament to simplicity but also a celebration of flavors that come together in harmony.

Ingredients

• 1 medium spaghetti squash – look for one that feels heavy for its size, a sign of freshness.
• 1 lb large shrimp, peeled and deveined – I always opt for wild-caught for their superior taste.
• 3 tbsp extra virgin olive oil – my kitchen staple for its fruity notes.
• 4 cloves garlic, minced – fresh is best here, no substitutes.
• 1/2 tsp red pepper flakes – adjust based on your heat preference.
• Salt to taste – I use sea salt for its clean flavor.
• 1/4 cup fresh parsley, chopped – adds a bright, fresh finish.

Instructions

1. Preheat your oven to 400°F (200°C). This ensures a perfectly roasted squash.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. A sharp knife and a bit of patience go a long way here.
3. Drizzle the cut sides with 1 tbsp olive oil and sprinkle lightly with salt. This enhances the squash’s natural flavors.
4. Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, until the flesh is tender and easily shreds into strands.
5. While the squash roasts, heat the remaining 2 tbsp olive oil in a large skillet over medium heat. Tip: Let the oil heat for a minute before adding the garlic to prevent burning.
6. Add the minced garlic and red pepper flakes to the skillet, sautéing for about 30 seconds until fragrant. This quick step builds the flavor base.
7. Increase the heat to medium-high and add the shrimp, cooking for 2-3 minutes per side until pink and opaque. Overcooking leads to rubbery shrimp, so watch closely.
8. Once the squash is done, use a fork to scrape the flesh into strands directly into the skillet with the shrimp. Tip: Work in a circular motion for the best spaghetti-like strands.
9. Toss everything together gently, then stir in the chopped parsley. This adds a pop of color and freshness.

Delight in the tender strands of spaghetti squash, each bite infused with the garlicky, slightly spicy shrimp. Serve it in the hollowed-out squash shells for a rustic presentation that’s sure to impress.

Spaghetti Squash Pasta with Chicken and Vegetables

Unlocking the secrets to a healthier pasta alternative doesn’t have to be complicated. This spaghetti squash pasta with chicken and vegetables is a game-changer for weeknight dinners, offering a perfect blend of nutrition and flavor.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 2 boneless, skinless chicken breasts (I like to use free-range for better flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup cherry tomatoes, halved (they add a sweet burst of flavor)
• 1 cup spinach leaves (packed, for a vibrant green touch)
• 2 cloves garlic, minced (fresh is always best)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1/4 cup grated Parmesan cheese (for that irresistible cheesy finish)

Instructions

1. Preheat your oven to 400°F (200°C). This ensures a perfectly roasted spaghetti squash.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. A serrated knife works best here.
3. Drizzle the cut sides with 1 tbsp olive oil and sprinkle with half the salt and pepper. Roast cut-side down on a baking sheet for 40 minutes, or until the flesh is tender.
4. While the squash roasts, heat the remaining olive oil in a skillet over medium heat. Add the chicken breasts, seasoning with the remaining salt and pepper. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Tip: Let the chicken rest for 5 minutes before slicing to retain juices.
5. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Add the cherry tomatoes and spinach, cooking just until the spinach wilts, about 2 minutes.
6. Use a fork to scrape the spaghetti squash into strands. Divide among plates, top with the chicken and vegetable mixture, and sprinkle with Parmesan cheese.

Out of the oven, the spaghetti squash strands are wonderfully tender, mimicking traditional pasta but with a delightful crunch. The combination of juicy chicken, vibrant vegetables, and savory Parmesan creates a dish that’s as pleasing to the eye as it is to the palate. Try serving it with a sprinkle of red pepper flakes for an extra kick.

Spaghetti Squash Pasta with Bolognese Sauce

When the craving for a hearty, comforting meal strikes but you’re aiming for something on the lighter side, spaghetti squash pasta with Bolognese sauce is a brilliant solution. This dish cleverly swaps traditional pasta for strands of spaghetti squash, offering a deliciously nutritious twist that doesn’t skimp on flavor.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb ground beef (85% lean for the perfect balance of flavor and juiciness)
• 1 small onion, finely diced (white or yellow, whatever you have on hand)
• 2 cloves garlic, minced (fresh is best here for that punch of flavor)
• 1 can (28 oz) crushed tomatoes (I love the richness of San Marzano tomatoes)
• 1 tsp dried oregano (rubbed between your fingers to awaken the oils)
• Salt and pepper to taste (don’t be shy, seasoning is key)

Instructions

1. Preheat your oven to 400°F (200°C). This ensures a perfectly roasted squash.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. A sharp knife and a bit of patience are your best tools here.
3. Drizzle the cut sides with olive oil and season with salt and pepper. This simple step brings out the squash’s natural sweetness.
4. Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, until the flesh is tender and easily shreds into strands with a fork.
5. While the squash roasts, heat a large skillet over medium heat. Add the olive oil, then the onion and garlic, sautéing until translucent, about 5 minutes.
6. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes. Drain any excess fat for a cleaner sauce.
7. Stir in the crushed tomatoes and oregano, then simmer the sauce on low heat for 20 minutes, allowing the flavors to meld beautifully.
8. Once the squash is done, use a fork to scrape the flesh into strands directly into a serving bowl. Top with the Bolognese sauce and serve immediately.

Mouthwatering and satisfying, this dish offers a delightful contrast between the tender, slightly sweet squash and the rich, savory Bolognese. For an extra touch of elegance, garnish with freshly grated Parmesan and a sprinkle of chopped basil.

Spaghetti Squash Pasta with Lemon and Parmesan

Spaghetti squash pasta with lemon and parmesan is a light, refreshing dish that’s perfect for those evenings when you want something satisfying yet not too heavy. Squash naturally transforms into noodle-like strands, offering a fantastic gluten-free alternative to traditional pasta.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 2 cloves garlic, minced (because fresh is best)
• 1 lemon, zested and juiced (about 2 tbsp juice)
• 1/4 cup grated parmesan cheese (plus extra for serving)
• 2 tbsp chopped fresh parsley (for that bright, herby finish)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and discard them.
3. Drizzle the cut sides of the squash with 1 tbsp olive oil and sprinkle with salt and pepper. Place them cut-side down on the prepared baking sheet.
4. Roast in the preheated oven for 35-40 minutes, or until the squash is tender and easily pierced with a fork.
5. While the squash roasts, heat the remaining 1 tbsp olive oil in a small pan over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant. Tip: Don’t let the garlic brown or it will turn bitter.
6. Once the squash is done, use a fork to scrape the flesh into strands. Transfer to a large bowl.
7. Add the sautéed garlic, lemon zest, lemon juice, and parmesan cheese to the squash. Toss everything together until well combined. Tip: The warmth of the squash will help melt the cheese slightly, creating a creamy texture.
8. Garnish with chopped parsley and additional parmesan cheese before serving. Tip: For an extra touch of freshness, serve with lemon wedges on the side.

Zesty and vibrant, this dish boasts a delightful contrast between the tender squash strands and the sharp, tangy flavors of lemon and parmesan. Try serving it alongside grilled chicken or fish for a complete meal that’s sure to impress.

Spaghetti Squash Pasta with Roasted Vegetables

Here’s a delightful way to enjoy your veggies and pasta in one dish, perfect for those looking for a healthier alternative to traditional pasta. Spaghetti squash pasta with roasted vegetables is not only nutritious but also incredibly satisfying.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 2 cups of mixed vegetables (bell peppers, zucchini, and cherry tomatoes are my favorites for this)
• 2 tbsp extra virgin olive oil (my go-to for roasting)
• 1 tsp garlic powder (for that aromatic touch)
• 1/2 tsp salt (I find this amount perfect for bringing out the flavors)
• 1/4 tsp black pepper (freshly ground if you have it)
• 1/4 cup grated Parmesan cheese (optional, but highly recommended for extra flavor)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Tip: A sharp knife and a steady hand make this step easier.
3. Drizzle 1 tbsp of olive oil over the cut sides of the squash, then sprinkle with half the salt and pepper. Place cut side down on a baking sheet.
4. Chop the mixed vegetables into even-sized pieces for uniform roasting. Toss them with the remaining olive oil, garlic powder, salt, and pepper.
5. Spread the vegetables on the same baking sheet around the squash. Roast in the preheated oven for 25-30 minutes. Tip: Stir the vegetables halfway through for even browning.
6. Once done, use a fork to scrape the squash into strands. It should come apart easily if it’s fully cooked. Tip: If the squash is hard to scrape, it might need a few more minutes in the oven.
7. Combine the squash strands with the roasted vegetables in a large bowl. Sprinkle with Parmesan cheese if using.

Unbelievably, the squash mimics the texture of pasta so well, you might forget you’re eating a vegetable. The roasted vegetables add a sweet and smoky depth, making this dish a colorful and flavorful masterpiece. Serve it in the hollowed-out squash halves for a fun and Instagram-worthy presentation.

Spaghetti Squash Pasta with Turkey and Cranberry Sauce

Begin by preheating your oven to 400°F—this ensures your spaghetti squash cooks evenly and achieves that perfect, fork-tender texture. Today, we’re transforming this humble vegetable into a festive, flavorful dish that’s as nutritious as it is delicious.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size—it’ll have more flesh)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb ground turkey (I opt for 93% lean for the best balance of flavor and health)
• 1 cup cranberry sauce (homemade or store-bought, but I love the tanginess of homemade)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Tip: A sharp chef’s knife and a steady hand make this step safer and easier.
2. Drizzle the cut sides with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet.
3. Roast in the preheated oven for 40 minutes, or until the flesh is easily pierced with a fork. Tip: The squash is done when the edges just start to caramelize—this adds a hint of sweetness.
4. While the squash roasts, brown the ground turkey in a skillet over medium heat, breaking it apart with a spoon, until no pink remains, about 10 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Stir in the cranberry sauce and cook for another 2 minutes, just until heated through.
6. Use a fork to scrape the squash into strands, then top with the turkey and cranberry mixture.

Outcome: The spaghetti squash offers a delightful al dente bite, contrasting beautifully with the rich, savory turkey and the bright, sweet-tart cranberry sauce. Serve it in the squash shells for a stunning, edible presentation that’s sure to impress.

Spaghetti Squash Pasta with Pumpkin and Sage

Creating a comforting and nutritious meal doesn’t have to be complicated, and this Spaghetti Squash Pasta with Pumpkin and Sage is proof of that. Let’s dive into the process together, ensuring you end up with a dish that’s as delightful to make as it is to eat.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 1 cup pumpkin puree (homemade or canned, but I swear by the richness of homemade)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 tbsp fresh sage, finely chopped (the fragrance is irreplaceable)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1/4 cup grated Parmesan cheese (for that umami kick at the end)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting the squash.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Tip: A sharp knife and a steady hand make this step safer and easier.
3. Drizzle the cut sides of the squash with 1 tbsp of olive oil and sprinkle with half the salt and pepper. Place them cut-side down on a baking sheet.
4. Roast in the preheated oven for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork. Tip: The edges should just start to caramelize for extra flavor.
5. While the squash roasts, heat the remaining 1 tbsp of olive oil in a skillet over medium heat. Add the sage and sauté for about 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the sage.
6. Stir in the pumpkin puree and the remaining salt and pepper. Cook for 2-3 minutes, stirring occasionally, until the mixture is heated through.
7. Once the squash is done, use a fork to scrape the flesh into strands directly into the skillet with the pumpkin sauce. Toss gently to combine.
8. Sprinkle with Parmesan cheese before serving. The warmth of the dish will slightly melt the cheese, creating a creamy texture.

Mmm, the final dish offers a wonderful contrast between the tender, slightly sweet spaghetti squash and the earthy, savory pumpkin sauce. Serve it in the hollowed-out squash halves for a rustic presentation that’s sure to impress.

Spaghetti Squash Pasta with Tuna and Capers

Getting spaghetti squash pasta with tuna and capers on the table is easier than you think, and it’s a fantastic way to enjoy a low-carb, flavorful meal that feels indulgent yet is packed with nutrients.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 can (5 oz) tuna in olive oil, drained (I prefer the kind packed in olive oil for extra flavor)
• 2 tablespoons capers, drained (their briny pop is irreplaceable)
• 1/2 teaspoon red pepper flakes (adjust based on your heat preference)
• Salt to taste (I like to use sea salt for its clean taste)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Tip: A sharp knife and a steady hand make this step safer.
3. Drizzle the cut sides of the squash with 1 tablespoon of olive oil and sprinkle lightly with salt. Place them cut-side down on the prepared baking sheet.
4. Roast in the preheated oven for 35-40 minutes, or until the flesh is tender and easily shreds into strands with a fork. Tip: The edges should start to caramelize slightly for the best flavor.
5. While the squash cools slightly, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the tuna, breaking it apart with a fork, and cook for 2-3 minutes until slightly crispy.
6. Stir in the capers and red pepper flakes, cooking for another minute to blend the flavors. Tip: Don’t skip toasting the capers; it enhances their briny depth.
7. Use a fork to scrape the spaghetti squash strands into the skillet, tossing gently to combine with the tuna mixture. Cook for another 2 minutes to warm through.

Perfectly al dente spaghetti squash strands mingle with the savory tuna and pops of briny capers, creating a dish that’s both satisfying and light. Serve it in the hollowed-out squash halves for a fun, edible bowl presentation.

Spaghetti Squash Pasta with Sausage and Peppers

Believe it or not, turning spaghetti squash into a pasta substitute is not only healthy but also incredibly satisfying, especially when paired with savory sausage and sweet peppers. This dish is a fantastic way to enjoy your favorite pasta flavors with a nutritious twist.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb Italian sausage (I prefer the spicy variety for an extra kick)
• 1 red bell pepper, thinly sliced (the sweetness balances the sausage perfectly)
• 1 yellow bell pepper, thinly sliced
• 2 cloves garlic, minced (fresh is always best)
• 1/2 tsp salt (I like to use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1/4 cup grated Parmesan cheese (for that essential cheesy finish)

Instructions

1. Preheat your oven to 400°F (200°C) to roast the spaghetti squash evenly.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Tip: A sharp knife and a steady hand make this step safer.
3. Drizzle the cut sides with olive oil and season with half the salt and pepper. Place them cut-side down on a baking sheet.
4. Roast for 40 minutes or until the flesh is tender and easily shreds into strands with a fork. Tip: Don’t rush this step; proper roasting is key to perfect strands.
5. While the squash roasts, heat a large skillet over medium heat and add the sausage. Cook until browned, breaking it into crumbles as it cooks.
6. Add the sliced peppers and garlic to the skillet, cooking until the peppers are soft and the garlic is fragrant, about 5 minutes. Tip: Stir occasionally to prevent the garlic from burning.
7. Once the squash is done, use a fork to scrape the flesh into strands directly into the skillet with the sausage and peppers.
8. Toss everything together, sprinkle with Parmesan cheese, and serve warm.

Enjoy the delightful contrast of textures, from the tender squash strands to the juicy peppers and crispy sausage. For a colorful presentation, serve it in the hollowed-out squash shells.

Spaghetti Squash Pasta with Blue Cheese and Walnuts

Spaghetti squash pasta with blue cheese and walnuts is a delightful twist on traditional pasta dishes, offering a lighter, nutrient-packed alternative that doesn’t skimp on flavor. Savor the unique combination of creamy blue cheese and crunchy walnuts for a dish that’s as satisfying as it is healthy.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 1/2 cup crumbled blue cheese (I love the tanginess of Maytag blue)
• 1/4 cup chopped walnuts (toasting them brings out their nutty flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting the squash.
2. Cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and discard them.
3. Drizzle the cut sides of the squash with 1 tbsp of olive oil and sprinkle with salt and pepper.
4. Place the squash halves cut-side down on a baking sheet. Roast in the preheated oven for 40 minutes, or until the flesh is tender and easily shreds into strands.
5. While the squash roasts, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Tip: Keep an eye on them to prevent burning.
6. Once the squash is done, let it cool for 5 minutes. Then, use a fork to scrape the flesh into strands into a large bowl.
7. Add the remaining 1 tbsp of olive oil, blue cheese, and toasted walnuts to the bowl. Gently toss to combine. Tip: The residual heat will help melt the blue cheese slightly, creating a creamy sauce.
8. Serve warm. Just before serving, give it a final taste and adjust the seasoning if necessary. Tip: A drizzle of balsamic glaze can add a lovely sweet contrast.

Just imagine the tender strands of spaghetti squash mingling with the creamy blue cheese and the crunch of walnuts. This dish is a textural dream, perfect for a cozy dinner or as a standout side at your next gathering.

Spaghetti Squash Pasta with Eggplant and Ricotta

Many home cooks are turning to spaghetti squash as a healthier pasta alternative, and this recipe combines it with the rich flavors of eggplant and creamy ricotta for a dish that’s both satisfying and nutritious.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 1 large eggplant, diced into 1-inch cubes (I love the slight bitterness it adds)
• 1 cup ricotta cheese (full-fat for creaminess)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp salt (I prefer sea salt for its mineral taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 2 cloves garlic, minced (because garlic is life)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Tip: A sharp knife and a steady hand make this step safer.
3. Drizzle the cut sides of the squash with 1 tbsp of olive oil and sprinkle with half the salt and pepper. Place cut-side down on a baking sheet.
4. Roast the squash for 40 minutes or until the flesh is easily pierced with a fork. Tip: The edges will caramelize slightly, adding sweetness.
5. While the squash roasts, heat the remaining olive oil in a large skillet over medium heat. Add the eggplant cubes and cook until golden brown, about 10 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
6. Add the minced garlic to the skillet with the eggplant and cook for another 2 minutes, stirring constantly to prevent burning.
7. Once the squash is done, use a fork to scrape the flesh into strands into a large bowl. Add the cooked eggplant and garlic, ricotta cheese, and remaining salt and pepper. Gently toss to combine.

Finished with a sprinkle of fresh basil, this dish offers a delightful contrast of textures—creamy ricotta, tender eggplant, and the slight crunch of spaghetti squash. Serve it in the hollowed-out squash halves for a rustic presentation that’s sure to impress.

Spaghetti Squash Pasta with Sun-Dried Tomatoes and Feta

Kickstart your culinary adventure with this delightful Spaghetti Squash Pasta, a perfect blend of savory sun-dried tomatoes and tangy feta cheese. It’s a dish that promises to be as nutritious as it is delicious, ideal for those seeking a lighter pasta alternative.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup sun-dried tomatoes, chopped (I love the oil-packed ones for extra flavor)
• 1/2 cup crumbled feta cheese (the creamier, the better)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• Salt to taste (I prefer sea salt for its subtle crunch)
• Fresh basil leaves for garnish (a few torn leaves add a fresh pop)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly heated for roasting the squash.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Tip: A sharp knife and a steady hand make this step safer and easier.
3. Drizzle the cut sides with 1 tbsp of olive oil and sprinkle lightly with salt. Place them cut-side down on a baking sheet.
4. Roast in the preheated oven for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
5. While the squash roasts, heat the remaining 1 tbsp of olive oil in a pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Tip: Keep the garlic moving to prevent burning.
6. Add the chopped sun-dried tomatoes to the pan and cook for another 2 minutes, stirring occasionally.
7. Once the squash is done, use a fork to scrape the flesh into strands directly into the pan with the tomatoes and garlic. Toss gently to combine. Tip: Let the squash sit for a minute after roasting to make shredding easier.
8. Remove from heat and sprinkle the crumbled feta cheese over the top. Garnish with fresh basil leaves before serving.

With its tender strands of squash, the dish offers a satisfying texture, while the sun-dried tomatoes and feta bring a burst of Mediterranean flavors. Serve it in the hollowed-out squash shells for a charming, rustic presentation that’s sure to impress.

Conclusion

Spaghetti squash is a versatile, healthy alternative to traditional pasta, and our roundup of 20 delicious recipes proves just that! Whether you’re craving something creamy, spicy, or savory, there’s a dish here for every taste. We invite you to try these recipes, share your favorites in the comments, and don’t forget to pin this article on Pinterest for your next kitchen adventure. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.