18 Delicious Vegetarian Spaghetti Squash Recipes for Healthy Eating

Busy weeknights call for simple, wholesome meals that don’t skimp on flavor—enter spaghetti squash, your new go-to for healthy, vegetarian dinners that delight. Whether you’re craving cozy comfort food or light, seasonal dishes, these 18 recipes transform the humble squash into mouthwatering masterpieces. Ready to twist up your dinner routine? Let’s dive into these delicious ideas that promise to keep your meals exciting and nutritious!

Roasted Spaghetti Squash with Garlic and Parmesan

So, you’re looking for a dish that’s both comforting and a bit fancy, right? Roasted spaghetti squash with garlic and parmesan is your answer. It’s simple, flavorful, and feels like a treat.

Ingredients

• 1 medium spaghetti squash, halved lengthwise and seeds removed
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, minced
• 1/2 cup freshly grated parmesan cheese
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter, melted
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper for easy cleanup.
2. Brush the cut sides of the spaghetti squash with olive oil and season with salt and pepper. Place them cut-side down on the prepared baking sheet.
3. Roast in the preheated oven for 40 minutes, or until the squash is tender when pierced with a fork. Tip: The edges should start to caramelize slightly for extra flavor.
4. While the squash roasts, heat the remaining olive oil in a small skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned. Tip: Keep the heat moderate to avoid burning the garlic.
5. Once the squash is done, use a fork to scrape the flesh into strands. Transfer the strands to a large bowl.
6. Add the sautéed garlic, melted butter, and half of the parmesan cheese to the bowl. Toss gently to combine. Tip: The warmth of the squash will help melt the cheese, creating a creamy texture.
7. Serve the squash topped with the remaining parmesan and fresh parsley.

Zesty and rich, this dish plays up the natural sweetness of the squash with the sharpness of parmesan. Try serving it alongside a crisp green salad for a light yet satisfying meal.

Spaghetti Squash with Tomato Basil Sauce

Got a spaghetti squash sitting on your counter and not sure what to do with it? You’re in luck because this Spaghetti Squash with Tomato Basil Sauce is a game-changer. It’s light, flavorful, and the perfect way to enjoy a veggie-packed meal without feeling like you’re missing out.

Ingredients

• 1 medium spaghetti squash, halved lengthwise and seeds removed
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 cups San Marzano tomatoes, crushed
• 1/4 cup fresh basil leaves, thinly sliced
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/4 cup freshly grated Parmigiano-Reggiano cheese

Instructions

1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper for easy cleanup.
2. Brush the cut sides of the spaghetti squash with 1 tbsp of the olive oil and season with salt and pepper. Place cut-side down on the prepared baking sheet.
3. Roast in the preheated oven for 35-40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
4. While the squash roasts, heat the remaining 1 tbsp olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
5. Add the crushed tomatoes to the saucepan. Simmer for 15 minutes, stirring occasionally, until the sauce thickens slightly.
6. Remove the saucepan from the heat and stir in the basil. Season with additional salt and pepper if needed.
7. Once the squash is cooked, use a fork to scrape the flesh into strands. Divide the strands between plates.
8. Top each serving with the tomato basil sauce and a sprinkle of Parmigiano-Reggiano cheese.

Kind of amazing how the squash strands mimic pasta, right? The sauce clings beautifully to each strand, offering a sweet, slightly spicy, and herbaceous flavor. Try serving it with a side of crusty bread to soak up any extra sauce.

Vegan Spaghetti Squash Alfredo

Oh, you’re going to love this twist on a classic comfort dish. Vegan spaghetti squash alfredo is creamy, satisfying, and packed with flavor—without any dairy.

Ingredients

• 1 medium spaghetti squash, halved lengthwise and seeds removed
• 2 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup raw cashews, soaked in hot water for 15 minutes then drained
• 3/4 cup unsweetened almond milk
• 2 cloves garlic, minced
• 1 tbsp nutritional yeast
• 1/2 tsp onion powder
• 1/4 tsp ground nutmeg
• Fresh parsley, finely chopped for garnish

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Brush the cut sides of the spaghetti squash with 1 tbsp olive oil and season with 1/4 tsp salt and 1/8 tsp pepper. Place cut-side down on the prepared baking sheet.
3. Roast for 40 minutes, or until the squash is tender when pierced with a fork. Let cool slightly, then use a fork to scrape the squash into strands.
4. While the squash roasts, blend the soaked cashews, almond milk, garlic, nutritional yeast, onion powder, nutmeg, remaining salt, and pepper in a high-speed blender until smooth and creamy.
5. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the spaghetti squash strands and the cashew sauce, stirring gently to combine. Cook for 3-5 minutes, until heated through.
6. Garnish with fresh parsley before serving.

Here’s how it turns out: the spaghetti squash offers a delightful bite, while the alfredo sauce is luxuriously smooth with a hint of nuttiness. Try topping it with roasted cherry tomatoes for a pop of color and sweetness.

Spaghetti Squash Pad Thai

Spaghetti squash is your new best friend for a lighter take on Pad Thai that doesn’t skimp on flavor. You’ll love how the strands mimic noodles, soaking up all that tangy, sweet, and slightly spicy sauce.

Ingredients

• 1 medium spaghetti squash, halved and seeds removed
• 2 tbsp avocado oil
• 2 pasture-raised eggs, lightly beaten
• 1 cup bean sprouts
• 1/2 cup carrots, julienned
• 2 green onions, thinly sliced
• 1/4 cup cilantro, chopped
• 1/4 cup roasted peanuts, crushed
• 2 tbsp tamarind paste
• 2 tbsp fish sauce
• 1 tbsp coconut sugar
• 1 tsp red pepper flakes
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 400°F. Place the spaghetti squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
2. While the squash roasts, heat 1 tbsp of avocado oil in a large skillet over medium heat. Add the beaten eggs and scramble until just set, about 2 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the remaining tbsp of avocado oil. Sauté the bean sprouts and julienned carrots for 2-3 minutes, until slightly softened.
4. Shred the roasted spaghetti squash into strands and add to the skillet with the vegetables. Toss gently to combine.
5. In a small bowl, whisk together the tamarind paste, fish sauce, coconut sugar, and red pepper flakes. Pour the sauce over the squash mixture and stir to coat evenly.
6. Return the scrambled eggs to the skillet, along with the green onions and cilantro. Toss everything together and cook for an additional 2 minutes to heat through.
7. Serve the Pad Thai topped with crushed peanuts and lime wedges on the side for squeezing over.

With its vibrant mix of textures—from the crisp bean sprouts to the tender squash strands—this dish is a feast for the senses. The balance of sweet, sour, and spicy flavors makes it a standout, especially when garnished with extra cilantro and a generous squeeze of lime.

Spaghetti Squash with Mushroom Cream Sauce

Back in the day, spaghetti squash was just that weird vegetable you’d see at the farmer’s market. Now, it’s your ticket to a guilt-free pasta night. Pair it with a rich mushroom cream sauce, and you’ve got a dish that’s both comforting and surprisingly light.

Ingredients

• 1 medium spaghetti squash, halved lengthwise and seeds removed
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 8 oz cremini mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp unsalted butter
• 1 tsp fresh thyme leaves

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Brush the cut sides of the spaghetti squash with olive oil and season with salt and pepper. Place cut-side down on the prepared baking sheet.
3. Roast for 35-40 minutes, or until the squash is tender when pierced with a fork. Let cool slightly, then use a fork to scrape the squash into strands.
4. While the squash roasts, heat a large skillet over medium heat. Add the remaining olive oil and butter, swirling to coat the pan.
5. Add the mushrooms and cook, stirring occasionally, until they’re golden brown and have released their moisture, about 5-7 minutes.
6. Stir in the garlic and thyme, cooking until fragrant, about 30 seconds.
7. Pour in the heavy cream and bring to a simmer. Reduce the heat to low and stir in the Parmesan until the sauce is smooth.
8. Add the spaghetti squash strands to the skillet, tossing gently to coat in the sauce. Cook for 1-2 minutes to heat through.

Finally, this dish is all about contrast—the tender squash strands against the creamy, earthy sauce. Serve it in the squash shells for a fun, rustic presentation that’ll wow your dinner guests.

Spaghetti Squash Carbonara

Diving into the world of healthy twists on classic dishes, spaghetti squash carbonara is your go-to for a guilt-free indulgence. It’s creamy, satisfying, and packs all the flavors you love without the heaviness of traditional pasta.

Ingredients

• 1 medium spaghetti squash, halved and seeded
• 2 tbsp extra-virgin olive oil
• 4 slices thick-cut bacon, diced
• 2 cloves garlic, minced
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your oven to 400°F. Brush the cut sides of the spaghetti squash with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35-40 minutes, until the flesh is tender and easily shreds into strands with a fork.
2. While the squash roasts, cook the diced bacon in a large skillet over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
3. In the same skillet, add the minced garlic to the bacon drippings and sauté for 30 seconds, just until fragrant.
4. Once the squash is cooked, use a fork to scrape the flesh into strands directly into the skillet with the garlic. Toss to combine and heat through for about 2 minutes.
5. Remove the skillet from heat. Quickly stir in the beaten eggs, Parmesan cheese, and cooked bacon. The residual heat will cook the eggs into a creamy sauce. Tip: Work quickly to prevent the eggs from scrambling.
6. Season with additional salt and pepper if needed, and garnish with fresh parsley before serving.

This dish offers a delightful contrast between the creamy carbonara sauce and the al dente texture of the spaghetti squash. For an extra touch of elegance, serve it in the roasted squash shells. Tucking into this meal, you’ll appreciate the harmonious blend of smoky bacon and sharp Parmesan, making it a standout dish that’s as nutritious as it is delicious.

Spaghetti Squash with Pesto and Cherry Tomatoes

Just when you thought spaghetti squash couldn’t get any better, we’re tossing it with vibrant pesto and sweet cherry tomatoes for a dish that’s as colorful as it is delicious. Perfect for those nights when you want something light yet satisfying, this recipe is a game-changer.

Ingredients

• 1 medium spaghetti squash, halved lengthwise and seeds removed
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup homemade basil pesto
• 1 cup cherry tomatoes, halved
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper for easy cleanup.
2. Brush the cut sides of the spaghetti squash with 2 tablespoons of olive oil and season with salt and pepper. Place cut-side down on the prepared baking sheet.
3. Roast in the preheated oven for 35-40 minutes, or until the squash is tender and easily pierced with a fork. Tip: The roasting time may vary based on the size of your squash, so start checking at 30 minutes.
4. Once cooked, use a fork to scrape the squash into strands. Transfer to a large mixing bowl.
5. Add the pesto and remaining olive oil to the bowl with the squash strands. Toss gently to combine, ensuring the strands are evenly coated.
6. Fold in the halved cherry tomatoes and half of the Parmesan cheese. Tip: For an extra burst of flavor, let the mixture sit for 5 minutes before serving to allow the flavors to meld.
7. Transfer to a serving dish and sprinkle with the remaining Parmesan cheese. Tip: For a crunchy texture, garnish with toasted pine nuts or breadcrumbs.

Bright and herbaceous, this dish offers a delightful contrast between the tender squash and the juicy pop of cherry tomatoes. Serve it as a standalone meal or alongside grilled chicken for a protein boost.

Spaghetti Squash Stir Fry with Vegetables

Believe it or not, turning spaghetti squash into a stir-fry is a game-changer for weeknight dinners. You get all the comfort of pasta with a fraction of the carbs, plus a fun twist on your usual veggie lineup.

Ingredients

• 1 medium spaghetti squash, halved and seeds removed
• 2 tbsp extra-virgin olive oil
• 1 cup bell peppers, thinly sliced
• 1 cup broccoli florets
• 1/2 cup red onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat your oven to 400°F. Place the spaghetti squash halves cut-side down on a baking sheet. Roast for 30-40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
2. While the squash cools, heat olive oil in a large skillet over medium-high heat. Add bell peppers, broccoli, and red onion. Stir-fry for 5-7 minutes, until vegetables are crisp-tender.
3. Push the vegetables to one side of the skillet. Add garlic and ginger to the cleared space, sautéing for 30 seconds until fragrant.
4. Use a fork to scrape the spaghetti squash into strands. Add to the skillet along with soy sauce and sesame oil. Toss everything together and cook for 2-3 minutes, until heated through.
5. Remove from heat and stir in fresh basil. Serve immediately for the best texture and flavor.

Great for meal prep or a quick dinner, this stir-fry offers a satisfying crunch from the veggies and a subtle sweetness from the squash. Try topping it with a fried egg for an extra protein boost.

Spaghetti Squash with Avocado and Lime Dressing

Spaghetti squash is your go-to for a light, nutritious meal that doesn’t skimp on flavor. You’ll love how the creamy avocado and zesty lime dressing bring it all together.

Ingredients

• 1 medium spaghetti squash, halved lengthwise and seeds removed
• 2 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 ripe avocado, pitted and peeled
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/4 cup cilantro leaves, finely chopped
• 1/4 cup red onion, finely diced

Instructions

1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper for easy cleanup.
2. Brush the cut sides of the spaghetti squash with 1 tbsp olive oil and season with 1/4 tsp salt and 1/8 tsp pepper. Place cut-side down on the prepared baking sheet.
3. Roast for 35-40 minutes, or until the squash is tender when pierced with a fork. Let cool slightly.
4. While the squash cools, make the dressing. In a blender, combine the avocado, lime juice, honey, remaining 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper. Blend until smooth.
5. Use a fork to scrape the squash into strands. Transfer to a serving bowl.
6. Pour the dressing over the squash and toss gently to combine. Garnish with cilantro and red onion.

Delightfully fresh and vibrant, this dish offers a satisfying crunch from the squash and a creamy richness from the avocado. Serve it chilled for a refreshing summer side or warm it slightly for a cozy winter meal.

Spaghetti Squash with Black Beans and Corn

This spaghetti squash with black beans and corn is a game-changer for your weeknight dinners. It’s hearty, flavorful, and comes together with minimal fuss.

Ingredients

• 1 medium spaghetti squash, halved lengthwise and seeds removed
• 1 tablespoon extra-virgin olive oil
• 1 cup canned black beans, rinsed and drained
• 1 cup fresh corn kernels
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon sea salt
• 1/4 cup fresh cilantro, chopped
• 1/2 lime, juiced

Instructions

1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper for easy cleanup.
2. Brush the cut sides of the spaghetti squash with olive oil and place them cut-side down on the prepared baking sheet. Roast for 35-40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
3. While the squash roasts, heat a medium skillet over medium heat. Add the remaining olive oil, garlic, cumin, and smoked paprika. Sauté for 30 seconds, until fragrant.
4. Add the black beans and corn to the skillet. Cook for 5-7 minutes, stirring occasionally, until the corn is bright and slightly charred. Season with sea salt.
5. Once the squash is done, use a fork to scrape the flesh into strands. Transfer to a large bowl.
6. Add the black bean and corn mixture to the squash. Toss with fresh cilantro and lime juice until well combined.

Zesty and vibrant, this dish offers a delightful contrast of textures—from the tender squash to the hearty beans and crisp corn. Serve it topped with avocado slices or a dollop of Greek yogurt for an extra layer of flavor.

Spaghetti Squash with Spinach and Feta

Now, if you’re looking for a dish that’s both comforting and a bit on the healthy side, this spaghetti squash with spinach and feta is a game-changer. It’s packed with flavors that blend beautifully, making it a perfect weeknight dinner option.

Ingredients

• 1 medium spaghetti squash, halved lengthwise and seeds removed
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups fresh baby spinach, tightly packed
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes

Instructions

1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper for easy cleanup.
2. Brush the cut sides of the spaghetti squash with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Tip: For even cooking, make sure the squash halves are placed cut-side down on the baking sheet.
3. Roast in the preheated oven for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and crushed red pepper flakes, sautéing for 1 minute until fragrant.
5. Add the baby spinach to the skillet, stirring until just wilted, about 2 minutes. Tip: Overcooking the spinach can make it mushy, so keep an eye on it.
6. Once the squash is done, use a fork to scrape the flesh into strands directly into the skillet with the spinach. Toss gently to combine.
7. Remove from heat and stir in the crumbled feta cheese, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Tip: Letting the dish sit for a minute before serving allows the flavors to meld together beautifully.

Ready to serve, this dish offers a delightful contrast between the tender squash strands and the creamy, tangy feta. For an extra touch, drizzle with a bit more olive oil and sprinkle with additional red pepper flakes before serving.

Spaghetti Squash with Roasted Red Pepper Sauce

Unbelievably easy and packed with flavor, this spaghetti squash with roasted red pepper sauce is your new go-to for a healthy, satisfying meal. You’ll love how the sweetness of the roasted peppers pairs perfectly with the tender strands of squash.

Ingredients

• 1 medium spaghetti squash, halved lengthwise and seeds removed
• 2 large red bell peppers, halved and seeded
• 2 tbsp extra-virgin olive oil, divided
• 1/2 cup unsweetened almond milk
• 2 garlic cloves, minced
• 1/4 tsp smoked paprika
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 2 tbsp nutritional yeast
• 1 tbsp fresh basil, thinly sliced

Instructions

1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper.
2. Brush the cut sides of the spaghetti squash and red bell peppers with 1 tbsp olive oil. Place them cut-side down on the prepared baking sheet.
3. Roast in the preheated oven for 30 minutes, or until the squash is fork-tender and the peppers’ skins are blistered.
4. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. This makes peeling the skins off easier.
5. While the peppers steam, use a fork to scrape the squash into strands. Set aside.
6. Peel the skins off the peppers and place them in a blender. Add almond milk, garlic, smoked paprika, sea salt, black pepper, and the remaining 1 tbsp olive oil. Blend until smooth.
7. Pour the sauce over the spaghetti squash strands and toss gently to combine.
8. Sprinkle with nutritional yeast and fresh basil before serving.

Kick back and enjoy the creamy texture and smoky-sweet flavor of this dish. For an extra touch, top with crumbled goat cheese or serve alongside grilled chicken for added protein.

Spaghetti Squash with Chickpeas and Tahini

Oh, you’re going to love this twist on a classic. Spaghetti squash with chickpeas and tahini is the kind of dish that feels both indulgent and wholesome, perfect for those nights when you want something satisfying but not too heavy.

Ingredients

• 1 medium spaghetti squash, halved lengthwise and seeds removed
• 1 cup cooked chickpeas, drained and rinsed
• 2 tbsp extra-virgin olive oil
• 1/4 cup tahini, well stirred
• 2 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper.
2. Place the spaghetti squash halves cut-side down on the prepared baking sheet. Roast for 40-45 minutes, or until the flesh is tender and easily shreds into strands with a fork.
3. While the squash roasts, in a medium bowl, whisk together the tahini, lemon juice, minced garlic, cumin, smoked paprika, and a pinch of sea salt until smooth. Tip: If the mixture is too thick, add a tablespoon of warm water to thin it out.
4. Heat the olive oil in a skillet over medium heat. Add the chickpeas and a pinch of salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chickpeas are slightly crispy. Tip: For extra crispiness, press down on the chickpeas lightly with the back of a spatula.
5. Once the squash is done, use a fork to scrape the flesh into strands. Transfer to a large bowl.
6. Add the crispy chickpeas and tahini sauce to the bowl with the spaghetti squash. Toss gently to combine. Tip: For best flavor, let the dish sit for 5 minutes before serving to allow the flavors to meld.
7. Garnish with chopped fresh parsley before serving.

Final thoughts: The spaghetti squash offers a tender, slightly sweet base that pairs beautifully with the creamy tahini and crispy chickpeas. Serve it warm with a side of crusty bread to scoop up any extra sauce.

Spaghetti Squash with Zucchini and Marinara

Unbelievably easy and delicious, this spaghetti squash with zucchini and marinara is your go-to for a healthy, satisfying meal. You’ll love how the flavors come together, and it’s perfect for those nights when you want something light yet comforting.

Ingredients

• 1 medium spaghetti squash, halved lengthwise and seeds removed
• 2 tablespoons extra-virgin olive oil, divided
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 medium zucchinis, julienned
• 2 cloves garlic, minced
• 1 1/2 cups marinara sauce, preferably homemade
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons fresh basil leaves, thinly sliced

Instructions

1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper for easy cleanup.
2. Brush the cut sides of the spaghetti squash with 1 tablespoon of olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place cut-side down on the prepared baking sheet.
3. Roast in the preheated oven for 35-40 minutes, or until the squash is tender when pierced with a fork. Tip: The squash is ready when the flesh easily pulls away into strands with a fork.
4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini and cook for 3-4 minutes, until just softened.
5. Add the minced garlic to the skillet and cook for an additional 30 seconds, until fragrant. Tip: Be careful not to burn the garlic, as it can turn bitter.
6. Stir in the marinara sauce and bring to a simmer. Cook for 2-3 minutes, allowing the flavors to meld. Season with the remaining salt and pepper.
7. Once the squash is cooked, use a fork to scrape the flesh into strands. Divide the squash between plates, top with the zucchini marinara mixture, and garnish with Parmesan and basil. Tip: For an extra touch of freshness, add a squeeze of lemon juice before serving.

Kick back and enjoy the tender strands of spaghetti squash paired with the vibrant, herby marinara and crisp zucchini. This dish shines when served with a side of crusty bread to soak up any extra sauce.

Spaghetti Squash with Kale and Walnuts

Spaghetti squash is a game-changer when you’re craving something hearty yet healthy. You’ll love how its tender strands pair perfectly with the earthy kale and crunchy walnuts for a dish that’s both satisfying and nutritious.

Ingredients

• 1 medium spaghetti squash, halved lengthwise and seeds removed
• 2 tablespoons extra-virgin olive oil, divided
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups lacinato kale, stems removed and leaves thinly sliced
• 1/2 cup walnuts, toasted and roughly chopped
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tablespoon unsalted butter
• 1/2 teaspoon crushed red pepper flakes

Instructions

1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper.
2. Brush the cut sides of the spaghetti squash with 1 tablespoon of olive oil and season with salt and black pepper. Place cut-side down on the prepared baking sheet.
3. Roast in the preheated oven for 35-40 minutes, or until the squash is tender and easily pierced with a fork. Tip: The squash is ready when the edges start to caramelize slightly.
4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper flakes, sautéing for 30 seconds until fragrant.
5. Add the kale to the skillet, cooking for 3-4 minutes until wilted. Tip: Stir occasionally to ensure even cooking.
6. Remove the skillet from heat and stir in the butter until melted. Set aside.
7. Once the squash is cooked, use a fork to scrape the flesh into strands. Transfer to a large bowl.
8. Add the kale mixture, toasted walnuts, and Parmesan cheese to the bowl with the squash. Toss gently to combine. Tip: For extra flavor, let the dish sit for 5 minutes before serving to allow the flavors to meld.

The spaghetti squash offers a delightful al dente texture, while the kale and walnuts add a satisfying crunch. Serve it as a standalone vegetarian main or alongside grilled chicken for a protein boost.

Spaghetti Squash with Lentil Bolognese

Perfect for those nights when you’re craving something hearty yet healthy, this spaghetti squash with lentil bolognese is a game-changer. You’ll love how the tender strands of squash pair with the rich, savory sauce.

Ingredients

• 1 medium spaghetti squash, halved lengthwise and seeds removed
• 1 tbsp extra-virgin olive oil
• 1 cup dried green lentils, rinsed
• 2 cups vegetable broth
• 1 tbsp clarified butter
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• 1/2 cup dry red wine
• 1 14-oz can crushed tomatoes
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup freshly grated Parmesan cheese
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 400°F. Place the spaghetti 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.
2. While the squash roasts, heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
3. Stir in the tomato paste, oregano, basil, and red pepper flakes. Cook for 1 minute, until fragrant.
4. Add the lentils, vegetable broth, and red wine to the skillet. Bring to a boil, then reduce the heat to low. Simmer for 25 minutes, or until the lentils are tender.
5. Stir in the crushed tomatoes. Season with salt and pepper. Continue to simmer for another 10 minutes, allowing the flavors to meld.
6. Once the spaghetti squash is done, use a fork to scrape the flesh into strands. Divide the strands between plates.
7. Top the spaghetti squash with the lentil bolognese. Garnish with Parmesan cheese and fresh basil leaves.

Combining the al dente texture of the spaghetti squash with the hearty lentil bolognese creates a dish that’s both satisfying and nutritious. For an extra touch of elegance, serve it with a side of crusty artisan bread to soak up the sauce.

Spaghetti Squash with Butternut Squash and Sage

Looking for a cozy, nutritious dish that screams autumn? You’ll love this spaghetti squash paired with sweet butternut squash and aromatic sage, a combo that’s as comforting as it is colorful.

Ingredients

• 1 medium spaghetti squash, halved lengthwise and seeds removed
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 2 tbsp clarified butter
• 1 tbsp fresh sage leaves, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper.
2. Place the spaghetti squash halves cut-side down on the prepared baking sheet. Roast for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
3. While the spaghetti squash roasts, heat clarified butter in a large skillet over medium heat. Add the diced butternut squash and cook for 15 minutes, stirring occasionally, until golden and tender.
4. Add the chopped sage, sea salt, and black pepper to the skillet. Cook for an additional 2 minutes to infuse the flavors.
5. Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands. Transfer to a large mixing bowl.
6. Gently fold the butternut squash mixture into the spaghetti squash strands until well combined.
7. Sprinkle with grated Parmesan cheese before serving for an extra layer of flavor.

The dish boasts a delightful contrast of textures, from the al dente spaghetti squash to the creamy butternut cubes. Serve it as a standalone vegetarian main or alongside a roasted protein for a hearty meal.

Spaghetti Squash with Eggplant and Tomato Sauce

Unbelievably easy to make, this spaghetti squash with eggplant and tomato sauce is a game-changer for weeknight dinners. You’ll love how the flavors come together with minimal effort.

Ingredients

• 1 medium spaghetti squash, halved lengthwise and seeds removed
• 1 large eggplant, diced into 1/2-inch cubes
• 2 cups San Marzano tomatoes, crushed
• 3 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, chiffonade
• 1/2 tsp red pepper flakes
• 1/2 cup freshly grated Parmesan cheese
• Sea salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 400°F. Place the spaghetti squash halves 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.
2. While the squash roasts, heat 2 tbsp of olive oil in a large skillet over medium heat. Add the diced eggplant and cook, stirring occasionally, until golden brown and tender, about 10 minutes. Tip: Salting the eggplant before cooking can help draw out excess moisture.
3. Add the remaining 1 tbsp of olive oil to the skillet. Stir in the minced garlic and red pepper flakes, cooking until fragrant, about 30 seconds.
4. Pour in the crushed tomatoes and bring the sauce to a simmer. Cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly. Season with salt and pepper to taste.
5. Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands. Divide the squash between plates, top with the eggplant tomato sauce, and garnish with fresh basil and Parmesan cheese.

Hearty and flavorful, this dish offers a perfect balance of textures, from the tender squash to the chunky sauce. Try serving it with a sprinkle of extra Parmesan and a side of crusty bread for dipping.

Conclusion

Now that you’ve explored these 18 delicious vegetarian spaghetti squash recipes, you’re all set to enjoy healthy, flavorful meals that delight the palate and nourish the body. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover. Happy cooking!

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