Top 10 Best Spaghetti Squash Recipes In 2022

If you’re looking for healthy and delicious spaghetti squash recipes, you’ve come to the right place! These 10 best spaghetti squash recipes are all easy to follow and will leave you wanting more. From simple stir-fries to hearty bowls of goodness, there’s something here for everyone. So get cookin’!

What Is Spaghetti Squash?

Spaghetti squash is a type of winter squash that is known for its stringy, spaghetti-like flesh. It’s low in calories but still high in nutrients, making it the perfect vegetable for any healthy diet.

Cheesy Garlic Parmesan Spaghetti Squash

The first recipe on our list of the best spaghetti squash recipes is this delicious and cheesy garlic parmesan spaghetti squash.

Ingredients:

• 1 spaghetti squash, halved and seeded
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 cup freshly grated parmesan cheese
• 1/4 cup chopped parsley leaves, plus more for garnish
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375 degrees F.
2. Drizzle the cut sides of the spaghetti squash with olive oil and season with salt and pepper. Place on a baking sheet, cut side up, and roast for 35-40 minutes, or until tender and easily pierced with a fork.
3. Meanwhile, heat a large skillet over medium heat. Add the minced garlic and cook for 2-3 minutes, until fragrant.
4. Once the spaghetti squash is cooked, use a fork to scrape out the flesh into the skillet with the garlic. Add the parmesan cheese and parsley leaves and stir well to combine. Taste and adjust seasonings as needed, adding more salt, pepper, or parmesan as desired.
5. Serve the cheesy garlic parmesan spaghetti squash hot, garnished with extra parsley if desired.

Read more: Gluten free spaghetti sauce

Baked Spaghetti Squash Carbonara

This next recipe is a delicious and easy-to-follow spaghetti squash carbonara that’s sure to be a new family favorite.

Ingredients:

• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons olive oil
• 1/2 pound bacon, chopped into bite-sized pieces
• 4 cloves garlic, minced
• 3 large eggs, beaten
• 1 cup grated parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400 degrees F.
2. Drizzle the cut sides of the spaghetti squash with olive oil and season with salt and pepper. Place on a baking sheet, cut side up, and roast for 40-45 minutes, or until tender and easily pierced with a fork.
3. Meanwhile, cook the bacon in a large skillet over medium heat until browned and crispy. Remove from pan and set aside.
4. Add the garlic to the same skillet used for the bacon, along with any residual grease, and cook for 2-3 minutes, until fragrant.
5. When the spaghetti squash is cooked, use a fork to scrape out the flesh into the skillet with the garlic. Stir well to combine, then gently fold in the beaten eggs and parmesan cheese until coated.
6. Serve the baked spaghetti squash carbonara hot, garnished with crispy bacon and more parmesan cheese if desired. Enjoy!

Easy Low-Carb Meatball-Stuffed Spaghetti Squash

Our next recipe is a delicious and easy-to-follow spaghetti squash boat filled with savory meatballs!

Ingredients:

• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons olive oil, divided

For the meatballs:

• 1 pound ground beef
• 1/4 cup bread crumbs or almond flour
• 2 cloves garlic, minced
• 1/4 cup freshly grated parmesan cheese
• 2 tablespoons fresh parsley leaves, chopped
• Salt and pepper, to taste

For the sauce:

• 1 (28-ounce) can of crushed tomatoes
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper

Instructions:

1. Preheat oven to 400 degrees F.
2. Drizzle the cut sides of the spaghetti squash with 1 tablespoon of olive oil and season with salt and pepper.
3. Place on a baking sheet, cut side up, and roast for 45-50 minutes, or until tender and easily pierced with a fork.
4. Meanwhile, combine all meatball ingredients in a large bowl.
5. Mix well to combine, then roll into small balls. Heat the remaining tablespoon of olive oil in a large skillet over medium heat.
6. Add the meatballs and cook for 5 minutes, or until browned all over. Remove from pan and set aside.
7. To make the sauce, add the crushed tomatoes to the skillet used as well as any accumulated juices.
8. Add the garlic and oregano, then season with salt and pepper.
9. Stir well to combine, then bring to a simmer and cook for 10-15 minutes, or until slightly thickened.
10. To serve, use a fork to scrape out the flesh of the spaghetti squash into bowls.
11. Top with meatballs and sauce, then garnish with fresh parsley if desired.

Spaghetti Squash with Ricotta, Sage, and Pine Nuts

This next recipe is a delicious and easy-to-follow spaghetti squash boat filled with ricotta, sage, and pine nuts!

Ingredients:

• 1 spaghetti squash
• 2 tablespoons olive oil, divided
• Salt and pepper, to taste

For the filling:

• 1 cup whole milk ricotta cheese
• 1/4 cup freshly grated parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon fresh sage leaves, chopped
• Salt and pepper, to taste
• For the topping:
• 1/4 cup pine nuts
• 2 tablespoons olive oil

Instructions:

1. Preheat oven to 400 degrees F.
2. Drizzle the cut sides of the spaghetti squash with 1 tablespoon of olive oil and season with salt and pepper.
3. Place on a baking sheet, cut side up, and roast for 45-50 minutes, or until tender and easily pierced with a fork.
4. Meanwhile, combine all the filling ingredients in a large bowl. Mix well to combine, then set aside.
5. When the spaghetti squash is cooked, use a fork to scrape out the flesh into a large bowl.
6. Add the filling mixture and mix well until combined.
7. To make the topping, heat the olive oil in a small skillet over medium heat. Add the pine nuts and cook for 3-4 minutes, or until lightly toasted.
8. Spoon the spaghetti squash and ricotta filling into the squash halves, then top with pine nuts and more parmesan cheese if desired. Serve hot. Enjoy!

Spaghetti Squash Taco Pie

This is a fun and delicious spaghetti squash boat filled with all the flavors of your favorite tacos!

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the filling:

• 2 tablespoons olive oil or butter
• 1 pound ground beef or turkey
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeno pepper, seeded and minced
• 1 (15-ounce) can of black beans, drained and rinsed
• 1 cup corn kernels, frozen or canned
• ½ teaspoon chili powder
• ¼ teaspoon ground cumin
• Salt and pepper, to taste

For the topping:

• 1 cup shredded cheddar cheese or pepper jack cheese
• Sour cream, for serving
• Avocado slices or guacamole, for serving

Instructions:

1. Preheat oven to 400 degrees F.
2. Drizzle the cut sides of the spaghetti squash with 1 tablespoon of olive oil and season with salt and pepper.
3. Place on a baking sheet, cut side up, and roast for 45-50 minutes, or until tender and easily pierced with a fork.
4. Meanwhile, make the filling. Heat the olive oil in a large skillet over medium heat. Add the ground beef or turkey and onion and cook, breaking up the meat with a wooden spoon, until browned.
5. Add the garlic, bell pepper, and jalapeno pepper and cook for 2 minutes more.
6. Stir in the black beans, corn kernels, chili powder, cumin, salt, and pepper. Bring to a simmer and let cook for 5-10 minutes, or until the flavors are well combined.
7. When the spaghetti squash is cooked, use a fork to scrape out the flesh into a large bowl. Stir in the ground beef mixture and mix well until combined.
8. Transfer to an 8×8-inch baking dish, then top with cheese and bake for 20-25 minutes, or until the cheese is melted and bubbly.
9. Serve hot, garnished with sour cream and avocado slices or guacamole if desired. Enjoy!

Lasagna-Stuffed Spaghetti Squash

This lasagna-stuffed spaghetti squash is a delicious, fun twist on your favorite Italian dish!

Ingredients:

• 1 large spaghetti squash
• 1 (15-ounce) jar marinara sauce
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• ½ cup grated parmesan cheese
• 1 egg
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the filling:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound ground beef or turkey
• Salt and pepper, to taste

For the topping:

• ½ cup breadcrumbs or panko
• ¼ cup grated parmesan cheese
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 400 degrees F.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the flesh with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 45 minutes, or until tender.
3. Meanwhile, make the filling. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 2-3 minutes, until softened.
4. Add the ground beef or turkey and season with salt and pepper. Cook, breaking up the meat with a wooden spoon until browned.
5. Stir in the marinara sauce and let cook for 5-10 minutes, or until heated through.
6. In a medium bowl, mix together the ricotta cheese, 1 cup of mozzarella cheese, parmesan cheese, egg, salt, and pepper.
7. When the spaghetti squash is cooked, use a fork to scrape out the flesh into a large bowl. Stir in the ground beef mixture and mix well until combined.
8. Transfer the spaghetti squash mixture to an 8×8-inch baking dish, then top with breadcrumbs, parmesan cheese, and remaining mozzarella cheese.
9. Bake for 20-25 minutes, or until the cheese is melted and bubbly. Serve hot, garnished with fresh parsley if desired.

Instant Pot Spaghetti Squash Bolognese

Looking for a lighter, lower-carb alternative to traditional bolognese? This instant pot spaghetti squash bolognese is an easy, delicious recipe that the whole family will love!

Ingredients:

• 1 (3-4 pound) spaghetti squash
• 2 tablespoons olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 pound ground beef or turkey
• 1 (15-ounce) can of diced tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon Italian seasoning
• ¼ cup red wine (optional)
• Salt and pepper, to taste

For topping:

• ½ cup grated parmesan cheese
• Fresh parsley, chopped (optional)

Instructions:

1. Using a sharp knife, cut the spaghetti squash in half lengthwise. Scoop out and discard the seeds, then brush the flesh with olive oil and season with salt and pepper.
2. Place the spaghetti squash halves cut side down on the insert of an Instant Pot. Pour 1 cup of water into the Instant Pot, then place the lid on and turn the vent to “sealing.”
3. Cook on high pressure for 10 minutes. Quick-release any remaining steam and carefully remove the spaghetti squash from the Instant Pot using tongs. Let cool until easy to handle.
4. Meanwhile, make the bolognese sauce. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and cook for 2-3 minutes until softened.
5. Add the ground beef or turkey to the pan, breaking it up with a wooden spoon, and season with salt and pepper. Cook until browned, then stir in the diced tomatoes, tomato paste, and Italian seasoning. Cook for 5-10 minutes, until the sauce, is thickened and heated through.
6. When the spaghetti squash is cooked, use a fork to scrape out the flesh into a large bowl. Stir in the bolognese sauce and mix well until combined.
7. Transfer the spaghetti squash mixture to an 8×8-inch baking dish, then top with the parmesan cheese.
8. Bake for 20-25 minutes, or until the cheese is melted and bubbly. Serve hot, garnished with fresh parsley if desired. Enjoy!

Spaghetti Squash Pad Thai

Looking for a fresh, healthy alternative to traditional pad Thai? This spaghetti squash pad thai is the perfect way to enjoy all of your favorite flavors without all of the added carbs and calories!

Ingredients:

• 1 (3-4 pound) spaghetti squash
• 2 tablespoons olive oil
• 2 eggs
• 1 onion, sliced
• 1 (8-ounce) package of sliced mushrooms
• 2 cloves garlic, minced
• 2 tablespoons grated fresh ginger
• 3 cups shredded carrots
• 3 cups bean sprouts
• 4 green onions, chopped
• 3 tablespoons soy sauce or tamari sauce
• 1 tablespoon rice vinegar
• Juice of 1 lime
• Salt and pepper, to taste

Optional toppings:

• Chopped peanuts or cashews
• Fresh cilantro

Instructions:

1. Using a sharp knife, cut the spaghetti squash in half lengthwise. Scoop out and discard the seeds, then brush the flesh with olive oil and season with salt and pepper.
2. Place the spaghetti squash halves cut side down on the insert of an Instant Pot. Pour 1 cup of water into the Instant Pot, then place the lid on and turn the vent to “sealing.”
3. Cook on high pressure for 10 minutes. Quick-release any remaining steam and carefully remove the spaghetti squash from the Instant Pot using tongs. Let cool until easy to handle.
4. While the spaghetti squash cooks, prepare the pad Thai sauce. Heat the olive oil in a large wok or skillet over medium heat. Add the eggs and cook for about 2 minutes, stirring frequently, until scrambled. Remove from pan and set aside.
5. Add the sliced onion and mushrooms to the pan, and cook for 2-3 minutes until softened. Stir in the garlic and ginger, then add the shredded carrots, bean sprouts, and green onions. Cook for 3-4 minutes more, until everything is tender.
6. Stir in the soy sauce or tamari sauce, rice vinegar, lime juice, and scrambled eggs until well combined. Season with salt and pepper, if desired.
7. When the spaghetti squash is cooked, use a fork to scrape out the flesh into the wok or skillet. Stir well until all of the ingredients are evenly coated with sauce. Serve immediately, garnished with chopped peanuts or cashews and fresh cilantro if desired. Enjoy!

Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

Warm, comforting spaghetti squash with asparagus, lemon, and ricotta will quickly become your new favorite recipe for the springtime season. Rich in flavor yet surprisingly healthy, this dish is simple to prepare but sure to impress all of your family and friends!

Ingredients:

• 1 (3-4 pound) spaghetti squash
• 1 bunch of asparagus, trimmed and cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 shallot, diced
• 4 cloves garlic, minced
• ½ cup ricotta cheese
• Juice of ½ lemon
• Salt and pepper, to taste
• Fresh thyme leaves, for garnish

Instructions:

1. Using a sharp knife, cut the spaghetti squash in half lengthwise. Scoop out and discard the seeds, then brush the flesh with olive oil and season with salt and pepper.
2. Place the spaghetti squash halves cut side down on an oiled baking sheet or in a baking dish. Roast at 400 degrees F for 40-45 minutes until tender.
3. While the squash is cooking, prepare the asparagus. Heat the olive oil in a large skillet over medium heat. Add the shallot and garlic, stirring constantly for 2-3 minutes until fragrant but not browned.
4. Add the asparagus and cook for an additional 5-10 minutes until tender, stirring occasionally.
5. Once the spaghetti squash is cooked and cool enough to handle, use a fork to scrape out the flesh into the skillet with the asparagus. Stir in the ricotta cheese and lemon juice until well combined. Season with salt and pepper, if desired.
6. Garnish with fresh thyme leaves and serve warm. Enjoy!

Spaghetti Squash Latkes

Looking for a delicious and unique way to enjoy spaghetti squash? Look no further than these tasty spaghetti squash latkes! Crispy on the outside and soft on the inside, these fritters are perfect for breakfast, lunch, or dinner.

Ingredients:

• 1 large spaghetti squash
• ½ cup flour
• 1 egg, lightly beaten
• ½ cup breadcrumbs
• ¼ cup olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut side down on the baking sheet and roast for 40-45 minutes until fork-tender.
3. Allow the spaghetti squash to cool slightly, then shred the flesh using a fork or your fingers. Transfer the shredded spaghetti squash to a large bowl and set aside.
4. In another bowl, combine the flour, egg, breadcrumbs, olive oil, salt, and pepper. Stir well until a thick batter forms.
5. Add the batter to the spaghetti squash and mix until well combined.
6. Heat a large skillet over medium heat and add a few tablespoons of olive oil or cooking spray. Scoop out 2-3 tablespoons of the spaghetti squash batter and form into small patties.
7. Pan-fry the latkes in the hot skillet until golden brown on both sides, then transfer to a paper towel-lined plate to drain any excess oil. Repeat with the remaining batter, adding more oil as needed.
8. Serve immediately with your choice of toppings, such as sour cream or chutney.

FAQ: Spaghetti Squash Recipes

What do you eat spaghetti squash with?

Here’s a quick answer. Meatballs, pesto chicken, cauliflower parmesan, or creamy pork tenderloin are the best dishes to serve with spaghetti squash. Stuffed mushrooms, teriyaki tofu, and chili are also options. Serve a black bean and corn salad or sauteed shrimp to keep things light.

How do you know when spaghetti squash is done?

Flip one half of the spaghetti squash over and run a fork down the top edge of the squash to check for doneness. When a fork easily forms spaghetti-like strands with an al-dente (slightly firm) texture, the squash is done. If you overcook it, it will become mushy and ruin the dish!

What can I remove from spaghetti squash?

To cut and seed a spaghetti squash, first remove the stem, which can be difficult to get through later to stabilize the squash. Make sure you have a good grip on it and that you cut all the way through.

What does spaghetti squash do for your body?

Spaghetti squash is a vitamin, mineral, and antioxidant-rich winter vegetable. It may help with weight loss and digestive health due to its low-calorie and high-fiber content. Combine roasted spaghetti squash with veggies, protein, whole grains, and healthy fats for a low-carb alternative to pasta.

How do you make squash taste better?

To enhance the flavor of your winter squash, braise it in stock; try adding a glug of maple syrup to the stock to bring out the squash’s sweetness. Braise it in a mixture of dashi, mirin, soy sauce, and chili garlic paste for an Asian twist. Increase the temperature of your standard roast and caramelize your squash.

How do you cook spaghetti squash without it being runny?

To pull out moisture, salt the spaghetti squash first. Leaving chopped spaghetti squash with coarse salt on it for 15-20 minutes sucks out a TON of moisture from inside the squash. Less moisture equals drier noodles.

How long does spaghetti squash need to be cooked?

The method you use will determine how long you cook spaghetti squash. It takes about 25 minutes to dry roast spaghetti squash halves in a 400°F oven. Whole spaghetti squash will take 10 to 15 minutes to microwave. It takes about 12 minutes to cook spaghetti squash in an Instant Pot on high.

When should you not eat spaghetti squash?

Spaghetti squash can be stored at room temperature for about a month, 5 to 7 days after being cut or peeled, and 3 to 4 days after cooking. How can you tell if your spaghetti squash is bad? Toss spaghetti squash with large black spots, softness, leakage, or a hollow feeling when you grab it.

Is spaghetti squash better for you than pasta?

If you’re looking to cut calories, spaghetti squash could be a new addition to your diet. One cup of cooked spaghetti squash contains only about 40 calories, whereas the same amount of spaghetti contains five times as many.

Why does my spaghetti squash taste bitter?

Extreme cold, heat, drought or over-irrigation, or even a lack of plant nutrients, pest infestation, or disease can all result in elevated levels of cucurbitacin in the squash, resulting in a bitter flavor.

Can you eat the guts of a spaghetti squash?

You can, indeed, roast them! Spaghetti squash seeds are edible and make a great snack in the same way that pumpkin seeds are.

Are you supposed to take the seeds out of spaghetti squash?

Simply cut the squash in half, scoop out the seeds, drizzle with olive oil, and season to taste with salt and pepper.

Do you remove the seeds before cooking the squash?

Yes, all squash seeds are edible and contain nutrients. Butternut squash, acorn squash, and spaghetti squash seeds can all be eaten. Because pumpkins are a type of squash, you can use them just like pumpkin seeds.

Conclusion: Spaghetti Squash Recipes

The above are the top 10 best spaghetti squash recipes that are delicious and healthy to enjoy. They can be enjoyed for breakfast, lunch, or dinner, and are great as a side dish or the main course. Some popular recipes include Spaghetti Squash Latkes, Spaghetti Squash with Asparagus, Ricotta, Lemon, Thyme, and many others. Whether you are looking for a simple side dish or a hearty main course, spaghetti squash recipes are sure to please! So dig in and give them a try today. Thanks for reading at Dhtavern!

Echo Reed

Echo Reed is the owner and head chef of darkhorse restaurant. She has been working in the culinary world for over a decade, and opened her own establishment in 2018. Echo is known for her unique style and approach to cooking, which has won her critical acclaim from food critics and diners alike.

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