Are you craving a delicious spaghetti dish but struggling to stick to your low-carb diet? Look no further! Spaghetti squash is the perfect solution. This versatile vegetable can be transformed into a variety of dishes that are not only low in carbs but also packed with flavor and nutrients. From classic carbonara to creamy Alfredo, spicy sausage and kale to Thai peanut sauce, we’ve got 18 mouthwatering spaghetti squash recipes for you to try.
In this article, we’ll take you on a culinary journey through the world of low-carb spaghetti squash dishes that are sure to satisfy your cravings while keeping your carb count in check. Whether you’re a busy parent looking for quick and easy meals or a health-conscious individual seeking inspiration for your next meal prep session, these recipes are sure to impress.
Garlic Parmesan Spaghetti Squash
Transform ordinary spaghetti squash into a flavorful and satisfying side dish with this simple recipe. Garlic and parmesan cheese add depth and richness to this autumnal delight.
Ingredients:
– 2 medium spaghetti squash
– 4 cloves of garlic, minced
– 1/2 cup grated parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together garlic and parmesan cheese.
4. Brush the inside of the squash with olive oil and season with salt and pepper.
5. Divide the garlic-parmesan mixture evenly between the two squash halves.
6. Roast for 45-50 minutes or until the squash is tender and caramelized.
7. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Spaghetti Squash with Basil Pesto
Transform ordinary squash into a delicious, Italian-inspired dish with this simple recipe.
Ingredients:
– 1 medium-sized spaghetti squash (about 2 lbs)
– 1/4 cup basil pesto
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast the squash for 45-50 minutes, or until the flesh is tender and easily shreds with a fork.
5. While the squash is roasting, mix the basil pesto with a pinch of salt and pepper to taste.
6. Once the squash is cooked, let it cool slightly before scraping out the flesh with a fork.
7. Combine the roasted squash with the basil pesto and toss until well coated.
Cooking Time: 45-50 minutes
Low Carb Spaghetti Squash Carbonara
Say goodbye to traditional spaghetti carbonara and hello to a low-carb twist using nutritious spaghetti squash! This recipe combines the creamy richness of eggs, Parmesan cheese, and prosciutto with the nutty sweetness of roasted squash.
Ingredients:
– 2 medium spaghetti squash
– 4 large eggs
– 1/2 cup grated Parmesan cheese
– 6 slices of prosciutto or pancetta, diced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and roast for 45 minutes, or until tender.
2. Meanwhile, cook the prosciutto or pancetta in a skillet over medium heat until crispy. Remove from heat and set aside.
3. In a large bowl, whisk together eggs, Parmesan cheese, salt, and pepper.
4. Once the squash is cooked, use a fork to scrape out the flesh and add it to the egg mixture. Stir well to combine.
5. Add the cooked prosciutto or pancetta to the squash-egg mixture and stir gently.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 1 hour (including roasting time)
Spaghetti Squash with Marinara and Meatballs
A twist on traditional pasta dishes, this recipe combines the nutty flavor of spaghetti squash with homemade marinara sauce and juicy meatballs. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium spaghetti squash
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– 1 jar marinara sauce (homemade or store-bought)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Bake for 45-50 minutes, or until tender when pierced with a fork.
4. In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, salt, and pepper. Mix well with hands or a spoon.
5. Form into meatballs (about 1 1/2 inches in diameter). Place on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes, or until cooked through.
7. Serve the spaghetti squash with marinara sauce and meatballs. Garnish with chopped parsley if desired.
Cooking Time: 1 hour 15 minutes
Creamy Alfredo Spaghetti Squash
Transform spaghetti squash into a creamy, comforting dish reminiscent of classic fettuccine Alfredo. This recipe combines the best of both worlds, swapping pasta for nutritious squash and adding rich, buttery sauce.
Ingredients:
– 1 large spaghetti squash (about 2 lbs)
– 6 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Place the squash on a baking sheet, cut side up.
4. Dot the squash with butter and sprinkle garlic evenly.
5. Bake for 45-50 minutes, or until flesh is tender and easily shredded.
6. Remove from oven and let cool slightly.
7. Use a fork to shred the squash into strands similar to spaghetti.
8. In a large skillet, melt remaining butter over medium heat.
9. Whisk in heavy cream and Parmesan cheese until smooth and creamy.
10. Add cooked squash to the sauce and toss to combine.
11. Season with salt and pepper to taste.
12. Serve hot, garnished with parsley or thyme if desired.
Cooking Time: 55-60 minutes
Spaghetti Squash Pad Thai
A creative twist on the classic Thai dish, this Spaghetti Squash Pad Thai recipe substitutes traditional noodles with roasted spaghetti squash for a nutritious and flavorful meal.
Ingredients:
– 1 large spaghetti squash (about 3 lbs)
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, snap peas)
– 1/4 cup tamarind paste
– 2 tablespoons soy sauce
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
– Chopped peanuts or cashews for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
2. Roast the squash for 45-50 minutes, or until tender and easily shreds with a fork.
3. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened (2-3 minutes).
4. Add mixed vegetables, tamarind paste, soy sauce, and fish sauce (if using). Cook for an additional 5 minutes, stirring occasionally.
5. Shred the roasted spaghetti squash into strands and add to the skillet. Toss with the vegetable mixture until well combined.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped nuts.
Cooking Time: Approximately 1 hour and 15 minutes
Spaghetti Squash with Garlic Butter Shrimp
A flavorful and healthy twist on traditional pasta, this recipe combines the natural sweetness of spaghetti squash with succulent shrimp cooked in a rich garlic butter sauce.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 12 large shrimp, peeled and deveined
– 4 cloves of garlic, minced
– 2 tbsp unsalted butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Place the squash cut-side up on a baking sheet and roast for 45 minutes or until tender.
4. Meanwhile, melt butter in a skillet over medium-high heat. Add garlic and cook for 1 minute.
5. Add shrimp to the skillet and cook for 2-3 minutes per side or until pink and cooked through.
6. Slice the roasted squash into “noodles” using a fork.
7. Serve the shrimp on top of the spaghetti squash, garnished with parsley if desired.
Cooking Time: 50-60 minutes
Low Carb Spaghetti Squash Lasagna
Transform traditional lasagna into a low-carb masterpiece by swapping out pasta for spaghetti squash. This creative twist is sure to please even the pickiest of eaters!
Ingredients:
– 2 medium spaghetti squash, cooked and mashed
– 1 pound ground beef or turkey
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 8 ounces ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook spaghetti squash according to package instructions. Mash and set aside.
3. In a large skillet, cook ground beef or turkey until browned, breaking into small pieces as it cooks.
4. Add onion, garlic, and marinara sauce to the skillet. Simmer for 5 minutes.
5. In a separate bowl, combine ricotta cheese, mozzarella cheese, and Parmesan cheese. Season with salt and pepper to taste.
6. In a 9×13-inch baking dish, create layers by spreading mashed squash, meat sauce, and cheese mixture in that order. Repeat until all ingredients are used, finishing with a layer of cheese on top.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
8. Remove from oven and let it rest for 10-15 minutes before serving.
Cooking Time: 25-30 minutes
Spaghetti Squash with Roasted Vegetables
Elevate your vegetable game with this flavorful and nutritious recipe that combines the best of both worlds – spaghetti squash and roasted veggies! This dish is perfect for a quick weeknight dinner or as a side to your favorite main course.
Ingredients:
– 1 medium spaghetti squash
– 2 tablespoons olive oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 2 bell peppers (any color), sliced
– 2 zucchinis, sliced
– Salt and pepper, to taste
– Optional: your favorite seasonings (e.g. Italian seasoning, paprika)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Toss olive oil with onion, garlic, bell peppers, and zucchinis. Spread on a baking sheet. Roast for 25-30 minutes or until vegetables are tender.
4. Meanwhile, roast the spaghetti squash halves for 45-50 minutes or until tender.
5. Scrape out cooked squash flesh with a fork to create “spaghetti” strands.
6. Combine roasted vegetables and spaghetti squash. Season with salt, pepper, and your favorite seasonings (if using). Serve hot!
Cooking Time: 1 hour 15 minutes
Spaghetti Squash with Lemon Herb Chicken
This recipe combines the nutty flavor of spaghetti squash with the bright, citrusy taste of lemon and herbs, resulting in a light and refreshing main course. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium spaghetti squash
– 4 boneless, skinless chicken breasts
– 2 lemons, juiced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up.
4. In a small bowl, whisk together lemon juice, olive oil, garlic, rosemary, thyme, salt, and pepper.
5. Brush the mixture evenly onto both sides of the chicken breasts.
6. Place the chicken breasts on top of the squash.
7. Bake for 35-40 minutes or until the chicken is cooked through and the squash is tender.
Cooking Time: 35-40 minutes
Spaghetti Squash with Avocado Pesto
Transform your pasta game with this creative and delicious twist on traditional spaghetti. This Spaghetti Squash with Avocado Pesto recipe is a flavorful and nutritious alternative to traditional noodles.
Ingredients:
– 2 medium-sized spaghetti squash
– 1 ripe avocado, pitted
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash halves on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast the squash for 45-50 minutes or until tender and easily pierced with a fork.
5. In a blender or food processor, combine avocado, garlic, salt, and pepper. Blend until smooth.
6. To assemble, place roasted squash on a plate, top with avocado pesto, and garnish with chopped parsley if desired.
Cooking Time: 50 minutes
Low Carb Spaghetti Squash Casserole
A creative twist on traditional spaghetti casserole, this low-carb version uses roasted spaghetti squash as the “noodles” and tops it with a savory meat sauce and melted mozzarella cheese.
Ingredients:
– 2 medium spaghetti squash
– 1 pound ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 1/4 cup grated Parmesan cheese
– 1/2 cup shredded mozzarella cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the spaghetti squash for 45 minutes, or until tender.
3. Brown the ground beef in a skillet with onion and garlic. Drain excess fat.
4. Stir in marinara sauce and season with salt and pepper.
5. Slice the roasted squash into “noodles” and place in a baking dish.
6. Top with meat sauce, Parmesan cheese, and mozzarella cheese.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: Total cooking time: 1 hour 10 minutes (45 minutes roasting squash + 25 minutes baking)
Spaghetti Squash with Thai Peanut Sauce
Transform a humble squash into a flavorful and nutritious meal with this simple recipe. This unique fusion of Asian-inspired flavors and Italian-style presentation is sure to become a family favorite.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1/4 cup Thai peanut sauce
– 2 tbsp coconut oil
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash cut-side up on a baking sheet lined with parchment paper.
4. Drizzle with coconut oil and season with salt and pepper.
5. Roast for 45-50 minutes, or until the flesh is tender and can be easily shredded with a fork.
6. While the squash cooks, warm the peanut sauce according to package instructions.
7. Once the squash is cooked, let it cool slightly before shredding the flesh with a fork into spaghetti-like strands.
8. Toss the squash strands with warmed peanut sauce and garnish with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Spaghetti Squash with Mushroom Cream Sauce
Get ready to twist up your pasta game with this creative and delicious Spaghetti Squash recipe! This dish combines the comfort of spaghetti squash with a rich and savory mushroom cream sauce.
Ingredients:
– 1 medium spaghetti squash
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mushrooms (button or cremini), sliced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out seeds.
2. Drizzle olive oil on the squash and season with salt and pepper. Roast for 30-40 minutes or until tender.
3. In a large skillet, sauté onion and mushrooms over medium heat until softened. Add garlic and cook for an additional minute.
4. Stir in heavy cream and Parmesan cheese until smooth. Season to taste.
5. To assemble, place roasted squash halves on plates and spoon the mushroom cream sauce over top. Garnish with chopped parsley if desired.
Cooking Time: 45-50 minutes
Spaghetti Squash with Zesty Lime Shrimp
This recipe combines the natural sweetness of spaghetti squash with the bold flavors of zesty lime shrimp, creating a delicious and healthy dish perfect for a quick weeknight dinner.
Ingredients:
– 1 medium spaghetti squash
– 12 large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon grated lime zest
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet lined with parchment paper, cut side up.
4. Drizzle olive oil over the squash and season with salt and pepper.
5. Roast the squash for 30-40 minutes or until tender.
6. Meanwhile, heat lime juice, zest, and garlic in a skillet over medium-high heat.
7. Add the shrimp and cook for 2-3 minutes per side or until pink and cooked through.
8. Serve the shrimp on top of the roasted spaghetti squash, garnished with cilantro leaves if desired.
Cooking Time: 40-50 minutes
Low Carb Spaghetti Squash Pizza Boats
Transform traditional pizza into a healthier, low-carb delight with this creative recipe. Say goodbye to the crust and hello to tender spaghetti squash boats filled with flavorful toppings!
Ingredients:
– 2 medium spaghetti squash
– 1/4 cup olive oil
– 1/2 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 1/2 cup pepperoni slices
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Place the squash halves on a baking sheet lined with parchment paper, cut side up.
4. Drizzle olive oil over the squash and season with salt.
5. Bake for 45-50 minutes or until the squash is tender.
6. While the squash cooks, spread marinara sauce on each half.
7. Sprinkle mozzarella cheese and pepperoni slices on top of the sauce.
8. Return to the oven for an additional 10-15 minutes or until the cheese melts and bubbles.
9. Garnish with chopped basil leaves (if desired).
10. Serve warm and enjoy!
Cooking Time: 55-65 minutes
Spaghetti Squash with Spicy Sausage and Kale
This hearty one-pot dish combines the comforting warmth of spaghetti squash with spicy sausage and the earthy sweetness of kale. Perfect for a cozy dinner or brunch, this recipe is sure to become a family favorite.
Ingredients:
– 2 medium spaghetti squash
– 1 lb spicy Italian sausage, casings removed
– 2 cloves garlic, minced
– 1 onion, diced
– 2 cups curly kale, stems removed and chopped
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. In a large skillet, cook sausage over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add garlic, onion, and kale to the skillet; cook until the vegetables are tender.
5. Place the squash halves in a baking dish and spoon the sausage and vegetable mixture evenly between them.
6. Pour in diced tomatoes and sprinkle with oregano.
7. Cover with aluminum foil and bake for 30 minutes.
8. Remove foil and continue baking for an additional 10-15 minutes, or until the squash is tender.
Cooking Time: 45-50 minutes
Spaghetti Squash with Sun-Dried Tomato Pesto
This vegetarian recipe combines the comforting warmth of spaghetti squash with the tangy flavor of sun-dried tomato pesto, creating a delightful and healthy dish.
Ingredients:
– 1 large spaghetti squash (about 2 lbs)
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup fresh basil leaves, chopped
– 1/4 cup grated Parmesan cheese
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and roast for 45 minutes or until tender.
4. In a blender or food processor, combine sun-dried tomatoes, basil leaves, Parmesan cheese, and olive oil. Blend until smooth.
5. Once the squash is cooked, use a fork to scrape out the strands, creating “spaghetti” texture.
6. Toss the spaghetti squash with the sun-dried tomato pesto, seasoning with salt and pepper as needed.
Cooking Time: 45 minutes
Summary
Discover 18 mouthwatering low-carb spaghetti squash recipes to spice up your meal routine! From classic Garlic Parmesan Spaghetti Squash to creative twists like Spaghetti Squash with Thai Peanut Sauce and Spaghetti Squash Pad Thai, these dishes are sure to satisfy your cravings. Indulge in creamy Alfredo, savory meatballs, or spicy sausage, all without sacrificing flavor for a lower-carb lifestyle. Whether you’re a fan of seafood, poultry, or veggies, there’s something for everyone in this collection of easy-to-make and deliciously low-carb spaghetti squash recipes.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
