If you’ve steered clear from spaghetti squash, the funny-looking yellow winter squash, it’s time to become acquainted with the vegetable. Aptly named because of the spaghetti-like strands its flesh separates into, spaghetti squash is an awesome alternative to traditional pasta or rice — or, of course, to enjoy on its own delicious merits. It’s also rich in vitamins, fiber, and potassium which is a natural remedy for high blood pressure: take that, pasta!
Ready to incorporate more of this tasty, healthy vegetable into your diet? You’ll love this collection of spaghetti squash recipes. From replacing the classic spaghetti and meat sauce to baking a nutritious pizza crust to creating your own burrito bowls, you’ll discover all spaghetti squash has to offer.
Top 20 Spaghetti Squash Recipes
This Tex-Mex recipe gives a whole new meaning to burrito bowls. All of your favorite fixings are here: corn, black beans, bell peppers, jalapenos for heat, and cilantro. But the best part about this bowl is that it’s edible. You don’t get that at your usual Mexican takeout!
The vegan-friendly sauce in this dish gets its creaminess from cashews, while freshly roasted red bell peppers give it loads of flavor. Don’t be surprised if you want to make this sauce to use in other meals!
For an easy take on buttered noodles, try this squash version. Bake, shred, and enjoy! Ease up on the cheese and serve this as a side dish or pair with a side salad to make it a meal.
Just one pot stand between you and this healthy chicken. Spaghetti squash is combined with carrots, cabbage, and green onions for a healthy take on classic buffalo wings.
This is one of our household favorite spaghetti squash recipes. While cheese, raisins, and walnuts isn’t a common combo, it works in this dish. Raisins lend a natural sweetness while walnuts add crunch (and protein!). This makes a wonderfully light and easy lunch.
This healthier take on traditional chicken Florentine is loaded with spinach. Skip the cooking in olive oil and use butter or a healthy cooking oil for making this a healthy choice for dinner! Served in fun squash boats, this is a meal that tastes as good as it looks.
Broccoli haters might have a change of heart after trying this dish. The little superfood florets are cooked in garlic cloves and served on a bed of spaghetti squash for an ultra satisfying lunch. Meat eaters, leftover chicken or ground beef would make a great addition, too.
A healthy Alfredo sauce is possible! Greek yogurt and chicken stock make a creamy sauce that’s scooped onto shredded chicken breast and served right in the squash! Use arrowroot powder in place of cornstarch and garnish with fresh herbs — basil is especially terrific here.
This is comfort food at its finest (and healthiest!). Fresh, homemade pesto gets tossed with spaghetti squash noodles. It’s the type of recipe people will think you spent hours on — and you’ll have extra pesto for sandwiches, toast, or anything else!
Winter squash, meet summer squash. This light meal is filling and full of veggies. Toasted pine nuts add texture and depth. Hint: try grilling or roasting the zucchini for a smoky flavor.
This unique take on pizza uses meaty portobellos as pizza crust and leftover spaghetti squash as pizza “filling.” After sauce and cheese are added and the whole shebang is baked, you’ve got a super yummy, super healthy pizza. It’s a great way to use up extra spaghetti squash!
This gremolata, an herb condiment, gets combined with a fresh tomato sauce that’s excellent when served with thin strands of spaghetti squash. Cutting the squash in half and then roasting it gives a caramelized taste that really shines through.
If you love lasagna but making it is too much of a hassle (it’s all that noodle layering!), you have to try these lasagna bowls. They’re made with ground turkey and a homemade sauce for a much easier — and better for you — lasagna. Be sure to use fresh cottage cheese and fresh, whole-milk mozzarella.
Spaghetti squash can officially do it all. Give pizza night a healthy twist by making a squash crust. No gluten, no flour, no problem.
Get your Chinese takeout fix with this fakeout recipe. Though it uses edamame, this is the noodle equivalent of fried rice: so skip the soy beans and use whatever veggies or ingredients you have on hand. Green peas, scrambled eggs, chicken, and bell peppers would work nicely.
This is one of my favorite spaghetti squash recipes. You’ll get a super dose of veggies with these stuffed peppers. Chockfull of mushrooms, onions, and greens, this makes a hearty, yummy dinner. Try it on the grill during the summer months, too!
“Noodles,” Italian sausage (opt for chicken or turkey!), and kale make a delightful combination. Cooked along with garlic, shallots, and crushed red pepper, this earthy take on Italian will leave the whole family wanting more.
Classic spaghetti and meat sauce gets a good-for-you upgrade in one of my favorite recipes. An easy meat sauce tops freshly roasted spaghetti squash for the perfect Sunday dinner.
This fresh tomato basil casserole-style dish is perfect for Meatless Mondays. It’s bursting with fresh flavors — the combination of garlic, basil, and tomatoes is a keeper. While it tastes great any time of year, I especially love it during the summer, when the farmer’s market is brimming with juicy tomatoes and green basil.
What’s your favorite way to use spaghetti squash?
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