14 Delicious Spaghetti Squash Recipes That Everyone Will Love

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14 Delicious Spaghetti Squash Recipes That Everyone Will Love

If you are looking for a low-carb substitute for spaghetti, but don’t want to compromise on the flavor, then spaghetti squash is the ideal alternative.After all, it holds low calorie then traditional spaghetti recipes and is considered as a healthy and delicious recipe. We have compiled some of the best and most followed recipes for tantalizing spaghetti squash that are just as mouth-watering as their high-carb counterparts.

  • Spaghetti Squash with Chunky Sauce

Yield: 6

Prep Time: 15 minutes

Cook Time:30 minutes 

Ingredients

  • 1 spaghetti squash 
  • 1 pc Italian turkey sausages
  • 2 medium zucchini
  • 1 small onion
  • 1 tsp chopped garlic
  • 1 can diced tomatoes 
  • ¼ c. basil leaves

Directions

  1. To get your squash tender fast, prick it in a few places and microwave it for ten minutes. Afterward, turn it over and microwave it for another ten minutes. 
  2. As the squash gets ready, use non-stick spray to coat your non-stick skillet. Heat the skillet over medium-high heat and add your sausage—Cook for about 5 minutes or till they lose the pink color. Then, break up the clumps when cooking. 
  3. Next, add the zucchini, onion, garlic, and sauté for four minutes. Then add tomatoes, reduce the heat, and simmer uncovered for 5 minutes. Once it is hot, remove it from heat and stir in your basil. 
  4. Not take your tender squash and cut it into halves. Remove the seeds and use a fork to loosen strands of squash. Finally, put your strands in a bowl and top it up with the sauce. 

2. Zucchini, Tomatoes, and Roasted Spaghetti Squash

Yield:4

Prep Time: 10 minutes

Cook Time: 55 minutes

Ingredients

  • 1½ pt. grape or cherry tomatoes
  • ¼ c. olive oil 
  • 2 tsp minced garlic
  • 1 spaghetti squash
  • 1 large zucchini 
  • ¼ teaspoons salt
  • ¼ teaspoons pepper

Directions

  1. First, you should position your oven racks into thirds. Next, you need to heat your oven to 425°F. Take two baking pans (15X10X1/2 in.) and line them with non-stick foil. 
  2. Now take your tomatoes and cut them into halves. Afterward, place your tomatoes, garlic, and 3 tsp oil in your 13 X 9 baking dish. 
  3. Next, cut your spaghetti squash lengthwise into two halves and remove all the seeds. Use 1 tsp oil to brush the cut surfaces of your squash, and then place them face down on one of the baking pans lined with a non-stick foil.
  4. Take your zucchini, cut off a quarter lengthwise piece, and then chop it into ¾ pieces. Then, use your remaining oil to toss these pieces of zucchini. 
  5. Use the top rack to roast your spaghetti squash and tomatoes. Cook till the squash shell becomes easy to pierce. However, be watchful to avoid overcooking your squash. Your zucchini will go in the bottom rack for 30 minutes. Cook them till they get tender, and turn slightly brown. You’ll only need to toss them once.
  6. Thereafter, fill up a large bowl with spaghetti squash strands and toss the zucchini with roasted tomatoes. Finally, add the spoon of salt and pepper over the spaghetti squash, and it is ready for serving. In case, you are looking for ways to stay fit then you can consider these plant based supplements to lead a wholesome life. 

3. Low-Carb Basil Pesto Spaghetti Squash

Yield: 4

Prep Time:5 minutes

Cook Time: 1 hour

Ingredients

  • 1 spaghetti squash halved with no seeds
  • 2 teaspoons extra-virgin olive oil
  • Kosher salt and pepper
  • 1 cup raw cashews
  • 2 cups packed fresh basil leaves
  • 2 tbsp cup grated cotija/parmesan cheese
  • 1 tbsp lemon juice
  • 2 cloves chopped garlic
  • ½ teaspoon of acceptable sea salt
  • ½ cup extra-virgin olive oil

Directions

  1. Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleaning. 
  2. Drizzle 1 teaspoon of olive oil on the inside of each half spaghetti squash and rub it. Add more oil if necessary, then sprinkle some pepper and salt lightly. After that, place your squash pieces on the baking sheet with the cut side facing down. 
  3. Bake them for 40 to 60 minutes, till the squash’s outer shell is easy to pierce with a fork. Thereafter, use the fork to scrape off angel hair pasta-like strands. 
  4. Next, you must toast the cashew nuts in a medium-sized skillet on medium heat. Toast them for about three to five minutes till they are lovely and fragrant. While toasting, stir them frequently. Once done, put them in a bowl to cool.
  5. Afterward, take your food processor or blender and mix the cheese, basil, cashews, lemon juice, garlic, and salt. Slowly drizzle in some olive oil as you blend the combo. Do this till the mixture is well blended, don’t overdo it –let the mixture have some texture.
  6. Finally, to taste, add more salt to mellow the basil or increase the olive oil if the mixture has a thick consistency. 

4, Eggplant Marinara Spaghetti Squash 

Yield: 4

Prep Time: 20 minutes

Cook Time: 1 hour

Ingredients

  • 1 large spaghetti squash 
  • 1 large diced eggplant
  • 2½ cups marinara sauce
  • 1 tsp salt
  • 1tsp black pepper
  • ½ cup plain Greek yogurt
  • 2tbs extra virgin olive oil
  • 2 cloves minced garlic
  • 1tbs capers
  • 1tbs sun-dried tomatoes, chopped
  • Freshly grated parmesan

Directions

  1. Preheat your oven to 400°F. After that, with parchment paper, line the baking sheet.
  2. Next, drizzle olive oil on your squash and rub it gently, then place the pieces of squash cut side down on the baking sheet you prepared. Roast the squash in the oven for about one hour. Once it is nicely tender, remove it from the oven and let them cool down. 
  3. Meanwhile, heat some olive oil in a pan and add garlic. Reduce heat and simmer the garlic for about four minutes till it turns brown.
  4. Once the garlic starts turning brown, add your diced eggplant and simmer over medium heat for 12 to 15 minutes. Stir occasionally and cook till eggplant gets tender.  
  5. Afterward, add the marinara sauce to the eggplant. Next, add the Greek yogurt while the eggplant is simmering. 
  6. Simmer it under medium-low heat for 10-15 minutes.
  7. Use a fork to scrape your roasted spaghetti squash. Finally, serve the sauce on top of the spaghetti squash. You can either use plates or just serve it in the squash rind.

5. Creamy Spaghetti Squash with Browned Butter Walnuts

Yield: 8

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients

  • 2 medium spaghetti squash (cut in half and deseeded)
  • 8 tbsp salted butter (1 small stick)
  • 1 cup roughly chopped fresh walnuts
  • 3 medium garlic cloves, grated or finely chopped
  • 1 cup of milk of your choice
  • 3 ounces of crumbled goat cheese
  • 1/3 cup of grated Manchego cheese
  • 3 Tbsp homemade or store-bought basil pesto
  • A pinch of red chili flakes
  • Salt and black pepper to taste

Directions

    1. Preheat the oven to 425°F
    2. Place the squash on a plate and microwave for three minutes. Bring down the temperature slightly and cut lengthwise to scoop out the seeds. Season the cut side with salt and pepper and place the halves on a baking tray. Place the tray in the preheated oven and bake for 30-35 minutes or until the squash is tender. 
    3. Meanwhile, heat 6 Tbsp of butter, walnuts, sage, and a pinch of salt in a large skillet. Cook for 5 minutes and occasionally stir to prevent burning until the butter turns brown. Remove the nuts to a plate.
    4. Melt the garlic and the remaining 2 Tbsp of butter in the same skillet—Cook for about 2 minutes, or until the garlic is aromatic. Add the milk, goat cheese, Manchego, pesto, and crushed red pepper flakes. Afterward, add salt and pepper to taste. Stirring continuously until smooth and creamy, bring to a gentle simmer over medium heat. Take the food off the heat.
    5. Once the squash is ready, use a fork to scrape it into strands and toss it into the pesto cream sauce. Serve it warm, topped with glazed nuts.
  • Shrimp Scampi Spaghetti Squash

Yield: 4

Prep Time: 20 minutes

Cook Time: 55 minutes

Ingredients 

For the sauce

  • 1 ¼ pound of peeled and deveined shrimp
  • 1 ½ tsp smoked paprika
  • Kosher salt and black pepper
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 minced shallot
  • 3 minced medium garlic cloves
  • ½ cup fresh basil leaves
  • 3 cups baby spinach
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp grated parmesan

For the Squash

  • 1 large spaghetti squash
  • 2 Tbsp olive oil
  • Kosher salt and black pepper to taste

Directions

  1. Preheat the oven to 375°F. Coat a baking tray with non-stick spray. 
  2. Cut the squash lengthwise, scoop the seeds, and drizzle generously with olive oil. Then, add salt and pepper to taste.
  3. Place the squash with the cut side on the preheated baking tray and roast for 35-40 minutes until tender.
  4. Remove from the oven and let it cool at room temperature until it’s easy to handle. 
  5. Use a fork to scrape the squash into long spaghetti strands
  6. Meanwhile, marinate the shrimp with paprika, salt, and pepper
  7. In a large skillet, melt the butter. Over medium heat, add shrimp, garlic, and shallot. Stir occasionally and cook for three minutes until light pink color appears.
  8. Add squash and baby spinach to the skillet. Cook at low flame until the spinach has wilted and the squash has warmed up. Finally, add lemon juice, basil, salt, and pepper and stir everything together.
  9. Serve hot, garnished with parmesan and basil.You can also make this recipe with weed butter to enjoy a toothsome meal with some mellow buzz. Plus, you can control the dosage of weed as per your liking. But wondering how to make one? do checkout this recipe to prepare your weed butter at home. 

7. Spaghetti Squash with Feta and Herbs

Yield: 4

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients 

  • 1 large squash
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp oregano
  • ¼ tsp garlic powder
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice and lemon zest to taste
  • 1/3 cup crumbled feta
  • 2 tbsp toasted pine nuts 

Directions

  1. Preheat the oven to 400°F and line a baking tray with foil and apply the non-stick spray. Cut Spaghetti squash in half lengthwise, and sprinkle with salt, pepper, and oregano—drizzle olive oil on top.
  2. Roast the squash on the middle oven rack for 35–40 minutes, or until it is soft, depending on its size. Remove it from the oven. Afterward, give it enough time to cool so you can handle it.
  3. Scrape the flesh out with a fork, then place it in a bowl. Finally, toss the squash with olive oil, garlic powder, dried oregano, basil, parsley, lemon zest, and lemon juice. If necessary, add more salt and pepper before serving.

8. Huevos Rancheros Spaghetti Squash

Yield: 2

Prep Time: 10 minutes 

Cook Time: 10 minutes

Ingredients

  • 1 medium spaghetti squash
  • 1 tbsp olive oil
  • ½ cup chopped onion
  • 1 can of diced tomatoes
  • ½ tsp chili powder
  • ¼ tsp cumin
  • ½ tbsp butter
  • 4 eggs
  • cilantro

Directions

  1. Use a sharp knife to cut the squash in half lengthwise. Scrape the seeds out and throw them away. 
  2. Put the squash halves cut side up in a dish that you can use in a microwave. Place half-inch of water in the dish, then wrap it in plastic. About 10 minutes on high in the microwave will soften the squash. Remove and allow to cool a little. Using a fork, remove the strings from the squash.
  3. Over medium heat, warm up the olive oil in a skillet. Add the onion and cook until it loses color. Add tomatoes, salt, cumin, and chili powder for seasoning. Bring the mixture to a simmer, then turn the heat down and let it simmer for 5-8 minutes.
  4. Melt butter in a small pan. Crack in eggs and cook as desired.
  5. While serving, add half of the tomato sauce to each half of the squash. Top evenly with eggs and cilantro.

9. Spaghetti Squash with Roasted Red Pepper Sauce

Yield: 4

Prep Time: 30 minutes

Cook Time: 1 hour

Ingredients

  • 1 medium squash
  • 3 large red bell peppers
  • 3 tbsp olive oil
  • 3 minced garlic cloves
  • 1 large onion, chopped
  • 1 28 oz can of diced tomatoes
  • 1-2 tbsp vinegar
  • ½ tsp oregano
  • A pinch of red chili flakes
  • Salt to taste
  • Fresh ground black pepper
  • Basil for garnish

Directions

  1. Place the red bell peppers on a baking sheet and brush with olive oil. Place in the oven with a low broiler. Peppers should be roasted for 10 to 15 minutes until they are blackened. 
  2. After taking it out of the oven, place it in a bowl with plastic wrap. Let sit for at least 10 minutes. 
  3. Set the oven to 400 °F. Make two halves out of the spaghetti squash using a sharp knife. You should brush the squash’s sliced sides with 1 tablespoon of olive oil after the seeds and stringy guts. Sprinkle salt and black pepper. Lay the spaghetti squash cut side down on a baking sheet and roast for 45 to 60 minutes, until fork soft.
  4. Scrape all the flesh from the cooked spaghetti squash into a lovely mound of spaghetti strands after letting it cool for about five minutes. If necessary, taste and add additional Kosher salt and pepper.
  5. In the meantime, warm 1 tablespoon of olive oil in a sizable saucepan over medium heat. Add the onion and cook for 5 to 7 minutes, or until softened and just beginning to caramelize. Add kosher salt and a dash of red pepper flakes to season. While stirring occasionally, add the garlic and simmer for about 1 minute. Include a can of diced tomatoes, chopped roasted peppers, oregano, and basil. Add salt and pepper to your liking and simmer for 10 minutes.
  6. Pour the mix into a food processor or blender after allowing it to cool slightly. Add the vinegar and purée until smooth. Taste and adjust the flavor according to your taste with more Kosher salt or vinegar.
  7. For serving, place the spaghetti squash strands in a bowl and top with roasted bell pepper sauce. Garnish with basil and enjoy while it is hot.

10. BBQ Spaghetti Squash Pizza

Yield: 4

Prep Time: 15 minutes

Cook Time:  30 minutes

Ingredients

  • 1 pizza dough or pre-made pizza
  • 1 small spaghetti squash
  • Salt and pepper to taste
  • ½ tsp olive oil
  • ¾ cup BBQ sauce
  • 1 cup shredded cheese of choice
  • 1-2 thinly sliced red onions
  • Fresh cilantro leaves

Directions

  1. Scoop out the seeds after cutting the spaghetti squash half lengthwise and removing the top. Use a metal spoon to scrape the squash’s meat out. You should obtain between 1 1/2 and 2 cups, which will come out in little bits. Add olive oil, spaghetti squash, and a dash of salt to a big skillet that is already heated over medium heat—Cook spaghetti squash for 10 minutes, or until it is soft and cooked through.
  2. Set the oven to the proper temperature for the pizza dough. If required, pre-cook the pizza dough. Add a handful of cheese after evenly spreading the BBQ sauce over the pizza crust. Now, add the spaghetti squash, the remaining cheese, and red onion on top. Bake pizza until the crust is cooked through and the cheese is melted.
  3. Finally, top with fresh basil before serving.

11. Pulled Spaghetti Squash Tacos

Yield: 3-4

Prep Time: 15 minutes

Cook Time: 1 hour 10 minutes

Ingredients

  • 2 pounds spaghetti squash
  • 1 tbsp vegetable oil
  • 2 garlic cloves
  • ½ cup water
  • ¼ cup tomato paste
  • 1 small chopped onion
  • 1 ½ tbsp maple syrup
  • 1 ½ tbsp soy sauce
  • ½ tsp ground cumin
  • Cayenne pepper to taste
  • 6-8 taco shells

Directions

  1. Preheat the oven to 400°F. Poke holes in the squash and place them on the baking sheet. Afterward, bake for one hour or until easily pierced with a fork or knife. Allow it to cool for a few minutes.
  2. Oil the bottom of a medium saucepan and set it over medium heat while the spaghetti squash cools. Add onion to hot oil and cook for about 5 minutes until tender and transparent. Add the garlic and cook for another minute until it is quite aromatic. 
  3. Lastly, add the water, tomato paste, maple syrup, liquid smoke, apple cider vinegar, and cumin. Stir until everything is uniformly mixed. When the mixture reaches a simmer, reduce the heat, cover the pan, and cook for 10 minutes. If the mixture gets too thick, add a little more water. Remove from the stove and set aside.
  4. Slice the spaghetti squash in half lengthwise once it has cooled enough to handle. Scoop off the inner flesh after removing the seeds and inner pulp, and add it to the sauce mixture. Using a fork, pull the mixture into strands, stirring a few times until the squash is evenly coated with sauce.
  5. Place the tacos on a hot skillet and warm them up. Divide the pulled spaghetti among the tacos and stuff them. Top with the sauce and serve.

12. Spaghetti Squash Breadsticks

Yield: 10 pieces

Prep Time: 20 minutes

Cook Time: 23 minutes

Ingredients

  • 2 cups cooked spaghetti squash
  • 1 egg
  • 1 cup low-fat mozzarella
  • 1 tsp Italian seasoning
  • 3 Tbsp shredded or powdered parmesan
  • 4 Tbsp almond flour
  • 1 tsp chopped parsley

Directions

  1. Preheat the oven to 450°F. Line a baking sheet with wax paper.
  2. Chop cooked squash into small 1-inch pieces—measure 2 cups for this recipe.
  3. Wring dry the spaghetti squash in small batched using a paper towel. You should have about 1 cup of spaghetti squash left.
  4. Add squash, egg, ¼ cup mozzarella, almond flour, and Italian seasoning to a mixing bowl. Mix until evenly combined.
  5. Place the squash mixture on a baking sheet. Spread the batter with a spatula to create an oval about 9 inches long and 1/4 inch thick.
  6. Bake for about 15 minutes, until the surface is dry to the touch and the edges are golden brown. 
  7. Take out of the oven, then carefully turn over. Spread 1/4 cup Parmesan cheese and 3/4 cup mozzarella cheese evenly on top.
  8. Bake for another 6-8 minutes or until the cheese melts. Sprinkle parsley on top and serve hot.

13. Chili Stuffed Spaghetti Squash

Yield: 4

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients 

  • 2 medium spaghetti squash
  • 1 tbsp extra virgin olive oil
  • 1 large diced onion
  • 1 diced bell pepper
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1 tsp garlic salt
  • ½ tsp smoked paprika
  • 1 15-oz can of black beans
  • 1 15-oz can of pinto beans
  • 28-oz diced roasted tomatoes
  • 4 tbsp tomato paste
  • ½ cup chicken broth

Directions

  1. Place parchment paper on a cookie sheet and preheat the oven to 425°F. To make the entire dish, you’ll need two different cookie sheets because there will be four bowls (squash halves).
  2. After cleaning the spaghetti squash, cut the top stem off (if it is too hard to cut, try cutting a few slices in the squash and microwaving it for five minutes to help soften it). Place each seedless squash half facing the baking sheet after applying a thin layer of high heat oil to the inside edges. Depending on the size, roast in the oven for 30-45 minutes. 
  3. Make the filling while the squash is cooking. Warm some olive oil in a big pot over medium heat. Add onion and let it simmer for three minutes until translucent. After that, stir and toss in the bell pepper and the seasonings. Cook for an additional two minutes.
  4. Next, add the black bean, pinto beans (drained and rinsed), diced tomatoes, tomato paste, and vegetable broth. Stir together and bring to a boil. Continue cooking for 15 minutes, then remove from heat.
  5. Allow the squash to cool for a few minutes after cooking before handling. After removing roughly 3/4 of the interior, place the filler inside the shell. The spaghetti squash should be placed on top, pressed down, and another layer of filling added. Add desired garnishes, such as yogurt, cheese, fresh cilantro, and slices of avocado. Enjoy warm servings!

14. Spaghetti Squash Chicken Pad Thai

Yield: 6

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients

For the squash

  • 2 medium spaghetti squash
  • ¼ cup olive oil
  • 6 green onions, finely chopped
  • 2 crushed garlic cloves
  • 1 cup shredded carrots
  • 1 lb., chicken breast, thinly sliced
  • 4 eggs
  • 2 tbsp tapioca starch
  • ¼ tsp ground black pepper

For the sauce

  • 1/3 cup soy sauce
  • ¼ cup coconut sugar
  • 1-2 Tbsp chili garlic paste
  • 3 Tbsp lemon juice
  • 1 Tbsp apple cider vinegar or rice wine vinegar

Directions

  1. Preheat the oven to 425°F. Cut spaghetti squash lengthwise, remove seeds, and drizzle the insides with olive oil. 
  2. Place the squash face down on parchment paper lined on a baking sheet. Bake for 40-50 minutes, until tender.
  3. Meanwhile, add 2 Tbsp oil, white parts of green onion, carrots, and crushed garlic in a large skillet. Cook over medium heat for approximately 3 minutes.
  4. Add the whisked eggs after pushing the vegetables to one side of the pan. Over medium heat, scramble eggs for 2 to 3 minutes, or until fully cooked. Combine the vegetables and the eggs. When ready to use later, take the eggs and vegetables out of the skillet and arrange them on a platter.
  5. Put the chicken in a gallon-sized zip-lock bag and add the starch and pepper. Add 2 teaspoons of oil to the same skillet, and cook the chicken for 6 to 8 minutes, or until it is thoroughly done. To the cooked chicken, add the sauce and cook for 2-3 minutes.
  6. In a separate bowl with lime juice, coconut sugar, chili garlic paste, and vinegar.
  7. Now, shred the halves of cooked spaghetti squash. Add an equal quantity of chicken, eggs, vegetables, and sauce to each half. Serve with topping of choice!

Conclusion: Would You Try These Mouthwatering Spaghetti Squash Recipes Today? 

Spaghetti squash is a healthy option if you want to enjoy spaghetti-inspired meals under a low-carb diet. In addition, squash is packed with several nutrients, so you’ll be doing a lot of good by incorporating it into your diet. We have compiled a list of recipes ideal for both a quick snack and a hearty family dinner. Moreover, we ensured our recipes were packed with flavor for a mouthwatering meal.

 

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