Craving something delicious yet healthy? Spaghetti squash is your secret weapon for creating meals that are both nutritious and satisfying. Whether you’re in the mood for a quick weeknight dinner or a cozy seasonal dish, these 18 recipes will inspire you to turn this versatile veggie into your new kitchen staple. Let’s dive into a world of flavor that promises to keep your meals exciting and your body happy!
Spaghetti Squash with Garlic and Parmesan
Let’s dive into making a simple yet flavorful dish that’s perfect for a cozy dinner. Spaghetti squash with garlic and parmesan is a healthy alternative to traditional pasta, offering a delightful texture and rich flavors.
Ingredients
- Spaghetti squash – 1 medium
- Olive oil – 2 tbsp
- Garlic – 3 cloves, minced
- Parmesan cheese – ½ cup, grated
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Tip: Use a sharp knife and a steady hand to safely cut the squash.
- Drizzle the inside of each squash half with 1 tbsp of olive oil and sprinkle with salt and black pepper.
- Place the squash halves cut-side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, heat the remaining 1 tbsp of olive oil in a small pan over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned. Tip: Keep the heat medium to prevent the garlic from burning.
- Once the squash is done, use a fork to scrape the flesh into strands, transferring it to a large bowl.
- Add the sautéed garlic and grated parmesan cheese to the bowl with the squash strands. Toss everything together until well combined. Tip: For extra flavor, let the dish sit for a couple of minutes before serving to allow the cheese to melt slightly.
Great for a light meal, this spaghetti squash dish boasts a tender yet slightly al dente texture with a savory garlic and parmesan flavor. Serve it as a standalone dish or alongside grilled chicken for added protein.
Roasted Spaghetti Squash with Tomato Basil Sauce
When the seasons change and you’re craving something light yet satisfying, roasted spaghetti squash with tomato basil sauce is a perfect choice. This dish combines the natural sweetness of squash with the fresh, vibrant flavors of tomato and basil, creating a meal that’s both nutritious and delicious.
Ingredients
- Spaghetti squash – 1 medium
- Olive oil – 2 tbsp
- Salt – ½ tsp
- Tomato sauce – 1 cup
- Fresh basil – ¼ cup, chopped
- Garlic – 2 cloves, minced
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon, a tip to make this easier is to microwave the squash for 2 minutes before cutting.
- Brush the cut sides of the squash with 1 tbsp of olive oil and sprinkle with salt, this helps to enhance the squash’s natural flavors.
- Place the squash halves cut side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and can be easily scraped into strands with a fork.
- While the squash roasts, heat the remaining 1 tbsp of olive oil in a saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
- Pour in the tomato sauce and bring to a simmer, let it cook for 10 minutes to allow the flavors to meld, stirring occasionally.
- Remove the saucepan from heat and stir in the chopped basil, the residual heat will soften the basil without losing its fresh taste.
- Once the squash is done, use a fork to scrape the flesh into strands and divide between plates. Top with the tomato basil sauce and serve immediately.
The roasted spaghetti squash offers a tender, slightly al dente texture that pairs wonderfully with the smooth, herby tomato sauce. For an extra touch of elegance, garnish with additional fresh basil leaves or a sprinkle of grated Parmesan cheese.
Spaghetti Squash Carbonara
Here’s a straightforward way to bring a twist to your dinner table with a dish that’s both comforting and surprisingly simple to make. Spaghetti squash carbonara swaps out traditional pasta for roasted squash strands, offering a lighter yet equally satisfying experience.
Ingredients
- Spaghetti squash – 1 medium
- Eggs – 2 large
- Parmesan cheese – ½ cup, grated
- Bacon – 4 slices
- Garlic – 1 clove, minced
- Black pepper – ¼ tsp.
- Salt – ½ tsp.
Instructions
- Preheat your oven to 400°F. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
- 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 with a fork.
- While the squash roasts, cook the bacon in a skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate, then crumble.
- In a bowl, whisk together the eggs, Parmesan, minced garlic, black pepper, and salt. Tip: Temper the eggs by slowly adding a spoonful of the hot squash strands to prevent scrambling.
- Once the squash is done, use a fork to scrape the flesh into strands. Quickly mix the hot squash strands with the egg mixture, allowing the residual heat to cook the eggs into a creamy sauce.
- Stir in the crumbled bacon. Tip: For extra flavor, reserve some bacon fat to drizzle over the finished dish.
- Serve immediately. Tip: Garnish with additional Parmesan and black pepper for a beautiful presentation.
Great for those seeking a healthier alternative, this dish delivers a creamy texture with a smoky, cheesy flavor. Try serving it in the roasted squash shells for an impressive presentation that’s sure to wow your guests.
Spaghetti Squash Pad Thai
Yearning for a healthier twist on a classic favorite? Spaghetti Squash Pad Thai swaps traditional noodles for nutrient-rich spaghetti squash, offering a lighter yet equally satisfying version of this beloved dish. Let’s dive into the methodical process of creating this flavorful meal.
Ingredients
- Spaghetti squash – 1 medium
- Vegetable oil – 2 tbsp
- Eggs – 2
- Garlic – 2 cloves, minced
- Green onions – ¼ cup, chopped
- Bean sprouts – 1 cup
- Peanuts – ¼ cup, crushed
- Lime – 1, juiced
- Soy sauce – 2 tbsp
- Brown sugar – 1 tbsp
Instructions
- Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet. Bake for 40 minutes or until the flesh is tender and easily shreds into strands with a fork.
- While the squash bakes, heat 1 tbsp of vegetable oil in a large skillet over medium heat. Scramble the eggs, then remove from the skillet and set aside.
- In the same skillet, add the remaining 1 tbsp of oil. Sauté the garlic and green onions for 1 minute until fragrant.
- Add the shredded spaghetti squash, bean sprouts, scrambled eggs, soy sauce, and brown sugar to the skillet. Stir-fry for 3-4 minutes until everything is well combined and heated through.
- Remove from heat and stir in the lime juice and crushed peanuts.
- Tip: For extra flavor, let the dish sit for 5 minutes before serving to allow the flavors to meld.
- Tip: If you prefer a bit of heat, add a dash of red pepper flakes with the garlic and green onions.
- Tip: Ensure your spaghetti squash is fully cooled before handling to make shredding easier and safer.
Great texture and a balance of sweet, savory, and tangy flavors make this dish a standout. Serve it in the hollowed-out spaghetti squash shells for a fun, edible presentation that impresses.
Spaghetti Squash with Meatballs
Over the years, spaghetti squash has become a beloved low-carb alternative to traditional pasta, and when paired with hearty meatballs, it transforms into a comforting meal. Here’s how to make it from scratch, ensuring every step is clear and manageable for beginners.
Ingredients
- Spaghetti squash – 1 medium
- Ground beef – 1 lb
- Egg – 1
- Breadcrumbs – ½ cup
- Salt – 1 tsp
- Olive oil – 2 tbsp
- Marinara sauce – 2 cups
Instructions
- Preheat your oven to 400°F. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the inside of each squash half with 1 tbsp of olive oil and sprinkle with ½ tsp of salt. Place them cut-side down on a baking sheet.
- Bake for 40 minutes or until the flesh is easily pierced with a fork. Let it cool slightly before scraping the flesh into strands with a fork.
- While the squash bakes, mix the ground beef, egg, breadcrumbs, and remaining ½ tsp of salt in a bowl. Form into 12 meatballs.
- Heat the remaining 1 tbsp of olive oil in a skillet over medium heat. Add the meatballs and cook for 10 minutes, turning occasionally, until browned on all sides.
- Pour the marinara sauce over the meatballs, reduce the heat to low, and simmer for 15 minutes, ensuring the meatballs are cooked through.
- Serve the spaghetti squash strands topped with the meatballs and sauce.
Perfectly tender spaghetti squash strands mimic the texture of pasta, while the savory meatballs add a rich depth of flavor. For an extra touch, sprinkle with grated Parmesan or fresh basil before serving.
Spaghetti Squash Alfredo
Ready to transform your dinner routine with a healthier twist on a classic? Spaghetti Squash Alfredo is your ticket to a guilt-free, creamy pasta dish that’s as easy to make as it is delicious.
Ingredients
- Spaghetti squash – 1 medium
- Heavy cream – 1 cup
- Butter – 2 tbsp
- Garlic – 2 cloves, minced
- Parmesan cheese – ½ cup, grated
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Preheat your oven to 400°F. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet. Bake for 40 minutes or until the flesh is tender and easily shreds into strands.
- While the squash bakes, melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream, stirring constantly. Bring to a gentle simmer, then reduce heat to low.
- Gradually whisk in the grated Parmesan cheese until the sauce is smooth. Season with salt and black pepper.
- Once the squash is done, use a fork to scrape the flesh into strands. Combine the squash strands with the Alfredo sauce, tossing gently to coat evenly.
Great for a cozy night in, this dish offers a delightful contrast between the tender squash strands and the rich, creamy sauce. Serve it with a sprinkle of extra Parmesan and a side of steamed vegetables for a complete meal.
Spaghetti Squash Stir Fry
Getting spaghetti squash stir fry on the table is simpler than you think, and it’s a fantastic way to enjoy a veggie-packed meal with minimal fuss. Let’s break it down into easy-to-follow steps that ensure delicious results every time.
Ingredients
- Spaghetti squash – 1 medium
- Olive oil – 2 tbsp
- Garlic – 2 cloves, minced
- Bell pepper – 1, sliced
- Soy sauce – 1 tbsp
Instructions
- Preheat your oven to 400°F. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle 1 tbsp of olive oil over the cut sides of the squash, then place them cut-side down on a baking sheet. Roast for 35-40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
- While the squash cools slightly, heat the remaining 1 tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds, just until fragrant.
- Add the sliced bell pepper to the skillet and cook for 3-4 minutes, stirring occasionally, until the pepper is just tender.
- Use a fork to scrape the spaghetti squash strands into the skillet. Add the soy sauce and stir everything together, cooking for another 2-3 minutes to heat through and combine the flavors.
You’ll love the tender yet slightly crisp texture of the spaghetti squash, paired with the savory depth from the soy sauce and garlic. Try topping it with a sprinkle of sesame seeds or a drizzle of sriracha for an extra kick.
Spaghetti Squash with Pesto and Cherry Tomatoes
Now, let’s dive into a dish that’s as nutritious as it is delicious, perfect for those looking to enjoy a lighter take on pasta. Spaghetti squash serves as the perfect base, topped with vibrant pesto and sweet cherry tomatoes for a meal that’s both satisfying and simple to prepare.
Ingredients
- Spaghetti squash – 1 medium
- Olive oil – 2 tbsp
- Salt – ½ tsp
- Pesto – ½ cup
- Cherry tomatoes – 1 cup, halved
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the inside of each half with 1 tbsp of olive oil and sprinkle with salt.
- 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 with a fork.
- While the squash is roasting, halve the cherry tomatoes and set aside.
- Once the squash is done, let it cool for 5 minutes, then use a fork to scrape the flesh into strands.
- In a large bowl, toss the spaghetti squash strands with the pesto until evenly coated.
- Gently fold in the halved cherry tomatoes.
- Serve warm, garnished with additional pesto or cherry tomatoes if desired.
Perfectly al dente spaghetti squash strands coated in herby pesto offer a delightful contrast to the juicy burst of cherry tomatoes. For an extra touch of elegance, serve it in the roasted squash shells or alongside grilled chicken for a protein-packed meal.
Spaghetti Squash Mac and Cheese
Kickstart your culinary adventure with this Spaghetti Squash Mac and Cheese, a healthier twist on the classic comfort food that’s both nutritious and delicious. Perfect for beginners, this recipe guides you through each step to ensure a flawless dish.
Ingredients
- Spaghetti squash – 1 medium
- Butter – 2 tbsp
- Heavy cream – 1 cup
- Cheddar cheese – 2 cups, shredded
- Salt – ½ tsp
Instructions
- Preheat your oven to 400°F. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet. Bake for 30 minutes or until the flesh is tender and easily shreds into strands with a fork.
- While the squash bakes, melt butter in a saucepan over medium heat. Tip: Keep the heat medium to avoid browning the butter too quickly.
- Add heavy cream to the melted butter, stirring constantly for 2 minutes until slightly thickened.
- Gradually add shredded cheddar cheese to the cream mixture, stirring until the cheese is fully melted and the sauce is smooth. Tip: Adding cheese gradually prevents clumping.
- Once the squash is done, use a fork to scrape the flesh into strands directly into the saucepan with the cheese sauce. Add salt and stir to combine evenly. Tip: For extra flavor, let the mixture sit for a minute off the heat before serving.
- Serve hot, garnished with additional shredded cheese if desired.
Combining the tender strands of spaghetti squash with the rich, creamy cheese sauce creates a dish that’s both satisfying and light. For a crunchy contrast, top with toasted breadcrumbs or serve alongside a crisp green salad.
Spaghetti Squash with Mushroom Cream Sauce
Creating a delicious and healthy meal doesn’t have to be complicated. Spaghetti squash with mushroom cream sauce is a perfect example of how simple ingredients can come together to create something truly special. Let’s dive into the process step by step.
Ingredients
- Spaghetti squash – 1 medium
- Olive oil – 2 tbsp
- Mushrooms – 8 oz, sliced
- Heavy cream – 1 cup
- Garlic – 2 cloves, minced
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Preheat your oven to 400°F.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the inside of each half with 1 tbsp of olive oil and sprinkle with ¼ tsp of salt.
- Place the squash halves cut side down on a baking sheet and bake for 40 minutes, or until the flesh is tender and can be easily scraped into strands with a fork.
- While the squash is baking, heat the remaining 1 tbsp of olive oil in a large skillet over medium heat.
- Add the sliced mushrooms and cook for 5 minutes, stirring occasionally, until they start to brown.
- Add the minced garlic to the skillet and cook for another minute, until fragrant.
- Pour in the heavy cream, remaining ¼ tsp of salt, and black pepper. Stir to combine and bring to a simmer.
- Reduce the heat to low and let the sauce thicken for 5 minutes, stirring occasionally.
- Once the squash is done, use a fork to scrape the flesh into strands and divide between two plates.
- Top the spaghetti squash with the mushroom cream sauce and serve immediately.
Just like that, you’ve got a dish that’s creamy, comforting, and packed with flavor. The spaghetti squash provides a light, noodle-like base that perfectly complements the rich and earthy mushroom sauce. For an extra touch of elegance, garnish with fresh parsley or grated Parmesan cheese.
Spaghetti Squash Tacos
Unlock the secret to a healthier taco night with spaghetti squash tacos, a dish that combines the comfort of tacos with the nutritional powerhouse of spaghetti squash. This guide will walk you through each step to ensure your tacos are as delicious as they are nutritious.
Ingredients
- Spaghetti squash – 1 medium
- Olive oil – 2 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Ground cumin – 1 tsp
- Chili powder – 1 tsp
- Corn tortillas – 8
- Avocado – 1, sliced
- Lime – 1, cut into wedges
Instructions
- Preheat your oven to 400°F.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the inside of each half with olive oil and sprinkle with salt, black pepper, ground cumin, and chili powder.
- 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 with a fork.
- While the squash cools slightly, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- Use a fork to shred the spaghetti squash into strands and divide evenly among the tortillas.
- Top each taco with avocado slices and a squeeze of lime juice.
The spaghetti squash tacos offer a delightful contrast between the tender, slightly sweet squash and the crisp, warm tortillas. For an extra kick, consider adding a sprinkle of crushed red pepper flakes or a dollop of sour cream before serving.
Spaghetti Squash with Avocado and Lime
Preparing a healthy and flavorful dish doesn’t have to be complicated, and this Spaghetti Squash with Avocado and Lime recipe is proof. With just a few ingredients and simple steps, you’ll create a dish that’s both nutritious and delicious.
Ingredients
- Spaghetti squash – 1 medium
- Avocado – 1, ripe
- Lime – 1
- Olive oil – 1 tbsp
- Salt – ½ tsp
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
- Drizzle the inside of each half with olive oil and sprinkle with salt.
- 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 with a fork.
- While the squash is roasting, cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
- Juice the lime and add it to the avocado, then mash together until smooth.
- Once the squash is done, use a fork to scrape the flesh into strands and transfer to a serving bowl.
- Add the avocado and lime mixture to the squash and toss gently to combine.
The result is a dish with a delightful contrast of textures—the tender strands of squash paired with the creamy avocado. The lime adds a bright, tangy flavor that elevates the entire dish. Serve it as a light main course or as a side to grilled chicken for a more substantial meal.
Spaghetti Squash Pizza Casserole
Here’s a simple yet delicious way to enjoy spaghetti squash in a whole new form. This Spaghetti Squash Pizza Casserole combines the comfort of pizza with the health benefits of spaghetti squash, making it a perfect dish for those looking for a lighter alternative to traditional pizza.
Ingredients
- Spaghetti squash – 1 medium
- Marinara sauce – 1 cup
- Shredded mozzarella cheese – 1 cup
- Pepperoni slices – ½ cup
- Olive oil – 1 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Tip: Use a sharp knife and a steady hand to avoid slipping.
- Brush the inside of each half with olive oil and sprinkle with salt and black pepper.
- Place the squash halves cut side down on a baking sheet and bake for 30 minutes, or until the flesh is tender and can be easily scraped with a fork.
- Remove the squash from the oven and let it cool for 5 minutes. Then, use a fork to scrape the flesh into strands. Tip: Scrape gently to get long, spaghetti-like strands.
- Transfer the spaghetti squash strands to a baking dish. Spread the marinara sauce evenly over the squash.
- Sprinkle the shredded mozzarella cheese on top, followed by the pepperoni slices.
- Bake in the oven for 15 minutes, or until the cheese is bubbly and slightly golden. Tip: For a crispier top, broil for the last 2 minutes.
Once baked, this casserole offers a delightful mix of textures, from the tender squash to the crispy cheese and pepperoni. Serve it straight from the oven for a comforting meal that’s sure to please everyone at the table.
Spaghetti Squash with Shrimp Scampi
Here’s a simple yet elegant dish that combines the lightness of spaghetti squash with the rich flavors of shrimp scampi. Perfect for a weeknight dinner that feels special without requiring hours in the kitchen.
Ingredients
- Spaghetti squash – 1 medium
- Olive oil – 2 tbsp
- Shrimp – 1 lb, peeled and deveined
- Garlic – 3 cloves, minced
- Butter – 2 tbsp
- Lemon juice – 2 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Parsley – 2 tbsp, chopped
Instructions
- Preheat your oven to 400°F. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the inside of each half with 1 tbsp of olive oil and sprinkle with ¼ tsp of salt. Place cut side down on a baking sheet.
- Bake for 40 minutes or until the flesh is tender and easily shreds into strands with a fork.
- While the squash is baking, heat the remaining 1 tbsp of olive oil and 2 tbsp of butter in a large skillet over medium heat.
- Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
- Increase the heat to medium-high and add the shrimp to the skillet. Cook for 2-3 minutes per side until pink and opaque.
- Remove the skillet from heat and stir in the lemon juice, remaining ¼ tsp of salt, black pepper, and chopped parsley.
- Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands. Divide the strands between plates and top with the shrimp scampi.
Combining the tender, slightly sweet strands of spaghetti squash with the garlicky, buttery shrimp creates a dish that’s both comforting and refined. For an extra touch of elegance, serve with a sprinkle of red pepper flakes or a side of crusty bread to soak up the delicious sauce.
Spaghetti Squash with Brown Butter and Sage
Every home cook needs a reliable, flavorful side dish that’s both easy to make and a crowd-pleaser. This spaghetti squash with brown butter and sage is just that, offering a perfect blend of nutty and earthy flavors.
Ingredients
- Spaghetti squash – 1 medium
- Butter – 4 tbsp
- Fresh sage leaves – 8
- Salt – ½ tsp
Instructions
- Preheat your oven to 400°F. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
- Place the squash halves cut-side down on a baking sheet. Roast in the oven for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
- While the squash roasts, melt the butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns a golden brown and emits a nutty aroma, about 3 minutes.
- Add the sage leaves to the brown butter and fry for about 30 seconds, until crisp. Remove the sage leaves and set aside on a paper towel.
- Once the squash is done, use a fork to scrape the flesh into strands. Transfer to a serving bowl and toss with the brown butter and salt.
- Crumble the fried sage leaves over the top before serving.
Lightly toasted sage and rich brown butter elevate the naturally sweet strands of spaghetti squash, creating a dish that’s as visually appealing as it is delicious. Serve it alongside roasted chicken or as a standalone vegetarian main for a comforting meal.
Spaghetti Squash Chili
When the weather turns chilly, there’s nothing more comforting than a bowl of hearty chili. This spaghetti squash chili is a twist on the classic, offering a lighter, veggie-packed alternative that doesn’t skimp on flavor.
Ingredients
- Spaghetti squash – 1 medium
- Ground beef – 1 lb
- Tomato sauce – 2 cups
- Chili powder – 2 tbsp
- Cumin – 1 tsp
- Salt – ½ tsp
Instructions
- Preheat your oven to 400°F. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
- 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 with a fork.
- While the squash roasts, brown the ground beef in a large pot over medium heat, breaking it apart with a spoon, for about 8 minutes or until no pink remains.
- Drain any excess fat from the beef, then stir in the tomato sauce, chili powder, cumin, and salt. Simmer the mixture on low heat for 20 minutes, stirring occasionally.
- Once the squash is done, use a fork to scrape the flesh into strands. Fold the spaghetti squash strands into the chili until well combined.
- Let the chili sit for 5 minutes off the heat to allow the flavors to meld before serving.
Very satisfying, this chili has a unique texture with the spaghetti squash strands mimicking noodles. The flavors are robust and warming, perfect for a cozy night in. Try topping it with avocado slices or a dollop of sour cream for an extra layer of richness.
Spaghetti Squash with Roasted Vegetables
Unlocking the secrets to a perfectly balanced meal, spaghetti squash with roasted vegetables is a dish that marries simplicity with nutrition. This guide will walk you through each step to achieve a dish that’s as pleasing to the eye as it is to the palate.
Ingredients
- Spaghetti squash – 1 medium
- Olive oil – 2 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Zucchini – 1 cup, sliced
- Red bell pepper – 1 cup, sliced
- Red onion – ½ cup, sliced
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
- 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.
- Brush the inside of each squash half with 1 tbsp of olive oil and sprinkle with ¼ tsp of salt and ⅛ tsp of black pepper.
- Place the squash halves cut-side down on a baking sheet and roast for 30 minutes, or until the flesh is tender and easily shreds into strands.
- While the squash roasts, toss the zucchini, red bell pepper, and red onion with the remaining 1 tbsp of olive oil, ¼ tsp of salt, and ⅛ tsp of black pepper. Tip: Uniformly sized pieces ensure even cooking.
- Spread the vegetables on a separate baking sheet and roast for 20 minutes, stirring halfway through, until they’re caramelized and tender. Tip: Don’t overcrowd the pan to allow the vegetables to roast rather than steam.
- Once the squash is done, use a fork to scrape the flesh into strands. Combine with the roasted vegetables.
Best enjoyed fresh, this dish offers a delightful contrast between the tender, noodle-like squash and the sweet, caramelized vegetables. For an extra layer of flavor, consider topping with grated Parmesan or a sprinkle of fresh herbs before serving.
Spaghetti Squash with Thai Peanut Sauce
Discover how to transform a simple spaghetti squash into a vibrant dish with a Thai peanut sauce that’s both nutritious and bursting with flavor. This recipe is perfect for those looking to add a twist to their vegetable repertoire with minimal ingredients and maximum taste.
Ingredients
- Spaghetti squash – 1 medium
- Peanut butter – ¼ cup
- Soy sauce – 2 tbsp
- Lime juice – 1 tbsp
- Garlic – 1 clove
- Water – 2 tbsp
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Tip: A sharp knife and a steady hand make this step easier.
- Place the squash halves cut-side down on a baking sheet and bake for 40 minutes, or until the flesh is tender and easily shreds into strands.
- While the squash bakes, mince the garlic clove finely.
- In a small bowl, whisk together the peanut butter, soy sauce, lime juice, minced garlic, and water until smooth. Tip: If the sauce is too thick, add water one teaspoon at a time until desired consistency is reached.
- Once the squash is cooked, use a fork to scrape the flesh into strands. Tip: Let the squash cool for a few minutes to make handling easier.
- Toss the spaghetti squash strands with the Thai peanut sauce until evenly coated.
Finished with a creamy, nutty sauce, this dish offers a delightful contrast between the tender squash and the rich, tangy flavors of the sauce. Serve it topped with crushed peanuts for an extra crunch or alongside grilled chicken for a protein-packed meal.
Conclusion
Variety is the spice of life, and our roundup of 18 Delicious Spaghetti Squash Recipes offers just that—healthy, tasty options for every home cook. Dive into these dishes, find your favorites, and don’t forget to leave a comment or share the love on Pinterest. Happy cooking!
