Discover the Versatility of Spaghetti Squash: 23 Delicious Recipes to Try!
As a low-carb alternative to traditional pasta, spaghetti squash has become a popular choice for health-conscious cooks and foodies alike. With its unique texture and mild flavor, this gourd is a blank canvas just waiting to be transformed into a variety of tasty dishes. From classic Italian-inspired recipes to international flavors and creative twists, we’ve rounded up 23 mouth-watering spaghetti squash recipes that are sure to delight your taste buds.
In the following pages, you’ll find everything from simple and satisfying side dishes to hearty main courses and even sweet treats. Whether you’re a seasoned cook or just starting out in the kitchen, these recipes will show you how easy it is to get creative with this versatile ingredient.
Spaghetti Squash with Garlic and Olive Oil
This simple yet flavorful recipe brings out the natural sweetness of spaghetti squash while highlighting the pungency of garlic and richness of olive oil. Perfect as a side dish or light meal, it’s sure to please even the most discerning palates.
Ingredients:
– 1 large spaghetti squash (about 2 lbs)
– 3 cloves of garlic, minced
– 1/4 cup olive oil
– Salt, 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 halves on a baking sheet lined with parchment paper.
4. Drizzle the minced garlic evenly over the squash, followed by the olive oil.
5. Season with salt to taste.
6. Roast for 45-50 minutes, or until the squash is tender when pierced with a fork.
7. Use a fork to scrape out the flesh, creating strands reminiscent of spaghetti.
Cooking Time: 45-50 minutes
Cheesy Spaghetti Squash Bake
A delicious twist on traditional spaghetti, this recipe combines the comfort of cheese with the nutty flavor of roasted squash. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 2 medium-sized spaghetti squash
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup breadcrumbs
– 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. In a large bowl, toss together olive oil, onion, garlic, cheddar cheese, mozzarella cheese, and breadcrumbs.
4. Stuff each squash half with the cheese mixture, dividing it evenly between the two.
5. Place the stuffed squash on a baking sheet lined with parchment paper and bake for 45-50 minutes or until the squash is tender and the top is golden brown.
Cooking Time: 45-50 minutes
Spaghetti Squash with Tomato Basil Sauce
This flavorful vegetarian dish is a creative twist on traditional pasta. Roasted spaghetti squash takes the place of noodles, while fresh tomato and basil sauce adds a burst of summer flavor.
Ingredients:
– 1 medium spaghetti squash
– 2 tablespoons olive oil
– Salt and pepper to taste
– 2 cups cherry tomatoes, halved
– 1/4 cup chopped fresh basil
– 1/4 cup low-sodium canned tomato puree
– 1 clove garlic, minced
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out seeds.
2. Place the squash on a baking sheet, cut side up, and drizzle with olive oil. Season with salt and pepper. Roast for 45-50 minutes or until tender.
3. While the squash is roasting, combine cherry tomatoes, basil, garlic, and tomato puree in a saucepan. Simmer over medium heat for 10-15 minutes or until the flavors have melded together.
4. Serve the roasted spaghetti squash with the warm tomato basil sauce and Parmesan cheese (if using).
Cooking Time: 55-60 minutes
Spaghetti Squash Pad Thai
Spaghetti Squash Pad Thai: A Creative Twist on a Classic
Transform traditional Pad Thai into a healthy and flavorful dish by substituting noodles with spaghetti squash! This recipe combines the natural sweetness of squash with the bold flavors of Pad Thai, making it a unique and delicious twist on a classic.
Ingredients:
– 1 medium spaghetti squash
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, etc.)
– 2 cups cooked chicken or tofu, diced
– 2 tablespoons tamarind paste
– 2 tablespoons soy sauce
– 1 tablespoon honey
– Salt and pepper to taste
– Chopped peanuts and lime wedges for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and roast for 45 minutes, or until tender.
3. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened.
4. Add mixed vegetables and cooked chicken or tofu; stir-fry for 5 minutes.
5. Stir in tamarind paste, soy sauce, and honey. Cook for an additional minute.
6. Scrape the flesh of the roasted squash into the skillet, tossing to combine with the Pad Thai mixture.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped peanuts and lime wedges if desired.
Cooking Time: 1 hour
Spaghetti Squash Carbonara
Spaghetti Squash Carbonara: A creative twist on the classic Italian dish, this recipe replaces traditional pasta with roasted spaghetti squash and creamy eggs.
Ingredients:
– 1 large spaghetti squash (about 2 lbs)
– 4 large eggs
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 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 seeds.
3. Roast the squash for 45-50 minutes or until tender.
4. While the squash is cooking, whisk together eggs, butter, garlic, and a pinch of salt and pepper.
5. Once the squash is cooked, use a fork to scrape out the flesh into long strands, similar to spaghetti.
6. Add the egg mixture to the squash strands and toss to combine.
7. Stir in Parmesan cheese until well combined.
8. Season with salt and pepper to taste.
9. Garnish with chopped parsley if desired.
Cooking Time: 1 hour 15 minutes
Spaghetti Squash with Meatballs
This recipe combines the comforting flavors of meatballs with the nutritious goodness of spaghetti squash, resulting in a tasty and healthy meal. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 medium-sized spaghetti squash (about 2 lbs)
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper, to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. In a large mixing bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, parsley, salt, and pepper. Mix well with your hands until just combined.
4. Form meatballs (about 1-inch in diameter) and place them on a baking sheet lined with parchment paper.
5. Bake the squash for 45 minutes and the meatballs for 15-20 minutes, or until cooked through.
6. Serve the spaghetti squash topped with meatballs, and enjoy!
Cooking Time: 1 hour
Spaghetti Squash Alfredo
Transform traditional spaghetti into a healthy, flavorful dish with this Spaghetti Squash Alfredo recipe. By using roasted squash instead of noodles, you’ll reduce carbs and add nutrients to this comforting classic.
Ingredients:
– 2 medium spaghetti squash
– 1/4 cup (60g) unsalted butter
– 3 cloves garlic, minced
– 1 cup (250ml) heavy cream
– 1/2 cup (120g) grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut squash in half lengthwise and scoop out seeds. Place cut-side up on a baking sheet lined with parchment paper.
2. Roast squash for 45 minutes or until tender. Let cool slightly.
3. Scrape flesh of squash into strands, similar to spaghetti noodles.
4. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
5. Pour in heavy cream and bring to a simmer. Reduce heat to low and let cook for 2-3 minutes or until slightly thickened.
6. Stir in Parmesan cheese until melted. Season with salt and pepper to taste.
7. Combine cooked squash strands with the Alfredo sauce. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 50 minutes
Spaghetti Squash Stir Fry
This recipe transforms spaghetti squash into a delicious and healthy stir-fry, packed with flavors and textures. Perfect for a weeknight dinner or a quick lunch, this dish is sure to please!
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 2 teaspoons soy sauce
– 1 teaspoon honey
– Salt and pepper to taste
– Chopped green onions and sesame seeds for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise, scoop out the seeds, and place cut-side up on a baking sheet.
2. Roast the squash for 45-50 minutes, or until tender and easily shredded with a fork.
3. In a large skillet or wok, heat oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Add bell peppers and cook for an additional 2-3 minutes, or until tender-crisp.
5. Shred the cooked squash with a fork and add to the skillet. Stir in soy sauce and honey; season with salt and pepper to taste.
6. Serve hot, garnished with green onions and sesame seeds if desired.
Cooking Time: 50-60 minutes
Spaghetti Squash with Pesto
This recipe transforms humble spaghetti squash into a flavorful and nutritious main course, paired with a vibrant and herby pesto sauce. Perfect for a quick weeknight dinner or as a healthy twist on traditional pasta.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1/4 cup pesto
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
3. Drizzle with olive oil, season with salt and pepper, and roast for 45-50 minutes or until flesh is tender.
4. Remove from oven and let cool slightly.
5. Use a fork to scrape out the squash strands into long noodles.
6. In a small bowl, mix pesto with a pinch of salt and pepper.
7. Toss cooked squash noodles with pesto sauce, and top with Parmesan cheese (if using).
Cooking Time: 45-50 minutes
Spaghetti Squash Lasagna
Transform traditional lasagna into a nutritious and flavorful dish by substituting pasta with roasted spaghetti squash. This unique recipe combines the best of both worlds, offering a low-carb alternative that’s just as satisfying.
Ingredients:
– 2 medium spaghetti squash
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup marinara sauce
– 8 oz ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut squash in half lengthwise and roast for 45 minutes.
3. Scoop out flesh and set aside.
4. Cook onion and garlic until softened; add marinara sauce and stir.
5. In a separate bowl, combine ricotta cheese, egg, salt, and pepper.
6. Assemble lasagna by layering squash, marinara mixture, and cheese mixture. Top with mozzarella and Parmesan cheese.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: Approximately 1 hour 15 minutes.
Spaghetti Squash with Mushroom Cream Sauce
Transforming spaghetti squash into a creamy, savory dish, perfect for a comforting meal or as a low-carb alternative to traditional pasta. This recipe combines the natural sweetness of squash with the earthy flavor of mushrooms and a rich cream sauce.
Ingredients:
– 2 medium-sized spaghetti squash
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Drizzle olive oil, sprinkle with salt, and roast for 45 minutes or until tender.
4. In a large skillet, sauté onion, mushrooms, and garlic until golden brown.
5. Add heavy cream, thyme, salt, and pepper; stir to combine.
6. Serve squash with mushroom cream sauce spooned over top. Garnish with Parmesan cheese, if desired.
Cooking Time: 1 hour
Spaghetti Squash Chili
Experience the comfort of a classic chili recipe with a twist – using spaghetti squash instead of pasta! This creative and delicious meal is perfect for a chilly evening.
Ingredients:
– 1 medium spaghetti squash, cooked and riced
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 tsp chili powder
– Salt and pepper to taste
– Optional: jalapeños, sour cream, shredded cheese for topping
Instructions:
1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the onion and garlic; cook until the onion is translucent.
3. Stir in the chili powder, salt, and pepper.
4. Add the cooked spaghetti squash, diced tomatoes, and kidney beans. Simmer for 15-20 minutes or until the flavors have melded together.
Cooking Time: 25-30 minutes
Spaghetti Squash with Avocado and Lime
This recipe is a creative twist on traditional pasta dishes, substituting spaghetti squash for the noodles. The creamy avocado and tangy lime juice add a delicious and healthy touch to this comforting meal.
Ingredients:
– 2 medium-sized spaghetti squash
– 1 ripe avocado, diced
– Juice of 1 lime (about 2 tablespoons)
– Salt and pepper to taste
– Optional: red pepper flakes for some heat
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 halves on a baking sheet, cut side up.
4. Roast the squash in the preheated oven for 45-50 minutes, or until tender when pierced with a fork.
5. While the squash is cooking, mix together diced avocado, lime juice, salt, and pepper in a bowl.
6. Once the squash is cooked, use a fork to scrape out the flesh into strands, similar to spaghetti.
7. Toss the squash “noodles” with the avocado mixture and serve hot.
Cooking Time: 45-50 minutes
Spaghetti Squash Tacos
Transform your taco Tuesday with this creative twist on a classic dish! Spaghetti squash replaces traditional pasta, while seasoned ground beef and crunchy toppings bring the flavor.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1 lb ground beef
– 1/2 cup chopped onion
– 1 minced garlic clove
– 1 packet taco seasoning
– 8 tacos shells
– Shredded cheese, lettuce, and any other desired toppings
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, and roast for 30-40 minutes or until tender.
4. In a large skillet, cook ground beef over medium-high heat, breaking apart with a spoon as it cooks.
5. Add chopped onion and minced garlic to the skillet; cook until the onion is translucent.
6. Add taco seasoning to the ground beef mixture and stir to combine.
7. Once the squash is cooked, use a fork to scrape out the flesh into long strands, resembling spaghetti.
8. Assemble tacos by spooning the seasoned ground beef onto the squash “noodles” and topping with cheese, lettuce, and desired toppings.
Cooking Time: 45 minutes
Spaghetti Squash with Shrimp Scampi
This recipe combines the creamy sweetness of spaghetti squash with the savory flavor of shrimp scampi, creating a delicious and healthy meal option. With just a few simple ingredients and steps, you can create this tasty dish in no time.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1 pound large shrimp, peeled and deveined
– 4 tablespoons butter
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 2 tablespoons freshly squeezed lemon juice
– 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 on a baking sheet, cut side up, and roast for 45 minutes or until tender.
4. In a large skillet, melt 2 tablespoons of butter 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. Remove squash from oven and fluff with a fork. Toss with remaining 2 tablespoons of butter, white wine (if using), and lemon juice.
7. Serve scampi over roasted spaghetti squash, garnished with chopped parsley if desired.
Cooking Time: 45 minutes
Spaghetti Squash Pizza Casserole
A creative twist on traditional pizza and casserole, this recipe combines the flavors of Italy with the comfort of a home-cooked meal.
Ingredients:
– 2 medium spaghetti squash
– 1 cup pizza sauce
– 8 oz mozzarella cheese, shredded
– 1/4 cup chopped fresh basil
– 1/4 cup grated Parmesan cheese
– 1 lb ground beef or sausage, cooked and drained
– 1 tsp dried oregano
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. In a large skillet, combine pizza sauce, cooked meat, and oregano. Simmer for 5 minutes.
4. Place the squash halves on a baking sheet lined with parchment paper.
5. Spoon the meat sauce over the squash, leaving a small border around the edges.
6. Top each squash half with mozzarella cheese, basil, and Parmesan cheese.
7. Bake for 25-30 minutes or until the squash is tender and the cheese is melted.
Cooking Time: 25-30 minutes
Servings: 4-6
Spaghetti Squash with Roasted Vegetables
This recipe transforms spaghetti squash into a delicious and nutritious meal, paired with roasted vegetables for added flavor and texture.
Ingredients:
– 2 medium spaghetti squash (about 3 lbs)
– 1 tablespoon olive oil
– 1 onion, peeled and chopped
– 2 cloves garlic, minced
– 1 red bell pepper, seeded and chopped
– 1 small zucchini, sliced
– Salt and pepper to taste
– Optional: your choice of herbs or spices (e.g., oregano, thyme, paprika)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle olive oil over the squash and sprinkle with salt, pepper, and any desired herbs or spices.
4. Roast the squash in the preheated oven for about 45-50 minutes, or until tender and easily pierced with a fork.
5. While the squash is roasting, toss the chopped onion, minced garlic, red bell pepper, and sliced zucchini with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for an additional 20-25 minutes, or until the vegetables are tender and lightly caramelized.
Cooking Time: About 1 hour 15 minutes
Spaghetti Squash with Chicken Parmesan
This recipe combines the best of both worlds – spaghetti squash and chicken parmesan – to create a unique, flavorful dish that’s sure to please.
Ingredients:
– 2 medium spaghetti squashes
– 1 pound boneless, skinless chicken breasts, cut into thin slices
– 1 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place on a baking sheet lined with parchment paper.
3. In a shallow dish, mix together breadcrumbs and Parmesan cheese.
4. Dip chicken slices in egg and then coat in breadcrumb mixture.
5. Place coated chicken on top of squash halves.
6. Bake for 25-30 minutes or until squash is tender and chicken cooked through.
7. Top with marinara sauce and mozzarella cheese. Return to oven for an additional 5-10 minutes, or until cheese is melted and bubbly.
Cooking Time: Approximately 35-40 minutes
Spaghetti Squash Mac and Cheese
Transform pasta night into a vibrant, nutritious dinner with Spaghetti Squash Mac and Cheese! This creative twist on the classic comfort dish combines the flavors of macaroni and cheese with roasted spaghetti squash.
Ingredients:
• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1/4 cup unsalted butter
• 1/2 cup all-purpose flour
• 2 cups grated cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup whole milk
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Drizzle olive oil on each squash half, then roast for 45 minutes or until tender.
4. In a large saucepan, melt butter over medium heat. Add flour and whisk to combine.
5. Gradually add milk, whisking continuously. Bring to a simmer.
6. Remove from heat, then stir in cheddar and Parmesan cheese until melted.
7. Scoop out roasted squash flesh and blend with macaroni and cheese mixture.
8. Combine cooked pasta (or use leftover) with the squash-macaroni mixture. Season with salt and pepper.
Cooking Time: 1 hour
Spaghetti Squash with Sausage and Peppers
This recipe combines the natural sweetness of spaghetti squash with savory sausage and bell peppers, creating a satisfying and flavorful meal.
Ingredients:
– 2 medium spaghetti squash
– 1 lb sweet Italian sausage, casings removed
– 2 large bell peppers (any color), sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Place squash on a baking sheet lined with parchment paper, cut side up.
4. Cook sausage in a large skillet over medium-high heat, breaking apart with a spoon, until browned and cooked through, about 5-7 minutes.
5. Add bell peppers, onion, garlic, oregano, salt, and pepper to the skillet. Cook for an additional 2-3 minutes.
6. Divide the sausage mixture among the squash halves, spreading evenly.
7. Bake for 30-40 minutes or until squash is tender and filling is hot.
Cooking Time: 45-50 minutes
Spaghetti Squash Salad with Feta and Olives
A refreshing twist on the classic pasta salad, this Spaghetti Squash Salad with Feta and Olives is a perfect side dish for your next gathering.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1/4 cup feta cheese, crumbled
– 1/2 cup pitted green olives, sliced
– 1/4 cup extra-virgin olive oil
– 2 tablespoons white wine vinegar
– 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. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast for 45-50 minutes, or until the flesh is tender and can be easily shredded.
5. Allow the squash to cool slightly before shredding it into spaghetti-like strands.
6. In a large bowl, combine the cooled squash, crumbled feta, sliced olives, salt, and pepper.
7. Drizzle with white wine vinegar and toss to combine.
8. Garnish with chopped parsley, if desired.
9. Serve warm or at room temperature.
Cooking Time: 50 minutes
Spaghetti Squash with Brown Butter and Sage
This seasonal recipe showcases the natural sweetness of spaghetti squash paired with the nutty richness of brown butter and the earthy flavor of sage. Perfect for a cozy autumn evening.
Ingredients:
– 2 medium spaghetti squashes (about 3 lbs)
– 4 tablespoons unsalted butter
– 2 tablespoons chopped fresh sage leaves
– Salt, 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 cut-side up on a baking sheet lined with parchment paper.
4. Roast the squash for 45-50 minutes, or until tender and easily pierced with a fork.
5. While the squash is roasting, melt the butter in a small skillet over medium heat.
6. Continue cooking the butter, stirring occasionally, until it turns golden brown and has a nutty aroma (about 5-7 minutes).
7. Remove the squash from the oven and use a fork to scrape out the flesh into long strands.
8. Add the chopped sage leaves and a pinch of salt to the squash. Toss to combine.
9. Drizzle the brown butter over the squash and toss again to coat.
Cooking Time: 50-60 minutes
Spaghetti Squash with Curry and Coconut Milk
Spaghetti Squash with Curry and Coconut Milk: A flavorful and nutritious twist on traditional pasta dishes!
Ingredients:
– 1 medium-sized spaghetti squash (about 2 lbs)
– 2 tablespoons of curry powder
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 can of coconut milk (14 oz)
– 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. In a bowl, mix together curry powder, onion, garlic, salt, and pepper.
4. Stuff each squash half with the curry mixture, dividing it evenly.
5. Place the stuffed squash halves on a baking sheet lined with parchment paper.
6. Bake for 45-50 minutes or until the squash is tender and easily pierced with a fork.
7. While the squash is baking, heat the coconut milk in a saucepan over medium heat.
8. Once the squash is cooked, slice it into “spaghetti” strands and serve with the warmed coconut milk and garnish with cilantro leaves if desired.
Cooking Time: 45-50 minutes
Conclusion
Get creative in the kitchen with these 23 delicious spaghetti squash recipes! From classic comfort foods to international twists, there’s something for everyone. Try pairing garlic and olive oil with roasted spaghetti squash, or go bold with spicy sausage and peppers. You’ll also find healthier options like avocado and lime or mushroom cream sauce. And don’t forget about the kid-friendly favorites like mac and cheese and chicken parmesan. With this list of recipes, you’ll never get bored with spaghetti squash again!
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.
