We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Side dish
- Vegetable side dishes
This quick and easy recipe tells you how to cook and shred spaghetti squash so it looks like pasta for a low carb gluten free meal.
2 people made this
- 1 spaghetti squash, halved and seeded
- 2 tablespoons olive oil
- 2 tablespoons minced fresh parsley
- 1 tablespoon crushed chillies
- salt and ground black pepper to taste
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Preheat oven to 180 C / Gas 4.
- Brush the inside of the squash with 1 tablespoon olive oil. Place squash, cut-side down, on a baking tray.
- Bake in the preheated oven until squash is tender, about 30 minutes. Cool for 10 minutes.
- Shred the inside of squash with a fork and transfer to a bowl. Add remaining olive oil, parsley, crushed chillies, salt and pepper to shredded squash and toss to coat.
Reviews & ratingsAverage global rating:(23)
Reviews in English (19)
I never like to leave a poor review but I found this rather bland. I assumed that 1 tbs was a typo, holly hot, so I just added a very healthy tsp. Should I make this again I would roast a garlic bulb since I already have the squash roasting and squeeze a little into the oil and than onto the squash.-19 Oct 2017
How to Cook Spaghetti Squash
Transform your favorite pasta dish into a low-carb meal with this secret ingredient!
Spaghetti squash gets its name from the fact that you can shred the cooked flesh into long strands that resemble a super thin spaghetti or angel hair pasta. It is also a very smart&mdashand healthful&mdashreplacement for spaghetti and other pastas, thanks to its low glycemic index, low-carb nature, and similar al dente texture. (But let&rsquos be clear: Spaghetti squash is not pasta. It will never be pasta. Don&rsquot try to trick anyone, because it&rsquos simply not pasta!) However, it&rsquos a really delicious vegetable in its own right. Thanks to its mild taste, it can take on a variety of other flavors, which is why it&rsquos often used as an alternative to pasta. We'll teach you how to cook spaghetti squash right here.
Give it a try if you&rsquore looking to cut carbs, calories, or refined flour from a meal without totally missing out on the pasta factor (thank you, Mother Nature!). A big bowl of spaghetti squash allows you to still indulge while keeping things on the healthier side. Once you coat the stringy squash in your favorite sauce, you&rsquoll probably forget that you&rsquore trimming off almost 30 grams of carbs and about 160 calories in each 1 cup serving. Try tossing it with a jar of The Pioneer Woman marinara sauce or The Pioneer Woman Bolognese sauce, or a homemade, creamy alfredo sauce recipe. If you&rsquore craving pasta and want to make a lighter dish without cutting it out entirely, try doing half noodles and half squash to sneak in some vegetables and healthy fiber while still getting your pasta fix.
And if you&rsquore looking for a delicious side dish for meat or fish, toss the strands with olive oil or butter and salt and pepper, plus some cheese and chopped herbs (like parmesan and parsley). It's especially good as a savory-sweet side with a little maple syrup or in a salad. Try Ree Drummond's Spaghetti Squash with Maple Syrup and Shallots and Roasted Spaghetti Squash with Kale. Best of all? It&rsquos one of the easiest things to make. All you need is an oven&mdashno fancy gadgets required! Learn how to cook spaghetti squash below.
How do I cut a spaghetti squash open?
Spaghetti squash is a winter squash type, which means it has a pretty tough exterior. Start with a long sharp knife (a chef&rsquos knife is perfect) and very carefully insert it into the center to cut lengthwise down the side to slice it in half. You&rsquoll find a tough stem at one end just cut through it (or just lop off the portion just above it). It&rsquos much easier to remove the seeds while the squash is cool, so scrape them out with a metal spoon (along with any pulp) before roasting. If your squash is too firm to cut in half safely, poke it a few times with the tip of a sharp knife or a fork and roast it whole on a baking sheet at 375˚ until tender, about 1 hour, then cut it in half and let it cool before removing the seeds and pulp.
Are spaghetti squash seeds edible?
Don&rsquot throw out the seeds&mdashthey are edible! Once you&rsquove scooped out the seeds, clean off any pulp and rinse under cold water to remove any strings. Roast them as you would pumpkin seeds: Spread them on a baking sheet, toss them with olive oil, salt, and some dried herbs or spices and bake at 275˚, stirring occasionally, until toasted, 10 to 15 minutes.
How do I know when the spaghetti squash is done?
Drag a fork along the flesh of the squash&mdashif the strands release easily, the squash is done. If not, continue to bake, testing it every 5 minutes, until tender. Keep a close eye on your squash: If it gets overcooked, you may notice a few soft spots that are a little mushy. (They're still fine to eat if you don&rsquot mind the texture though.)
How do I shred the squash so that it looks like spaghetti?
Once the squash is cooked (and cooled!), use a fork to scrape the stringy flesh out of the shell&mdashit&rsquos that simple. The squash will naturally come apart like angel hair pasta as you run the fork tines through it.
Is it good for you?
Like most vegetables, spaghetti squash is very good for you. It&rsquos low in calories and carbohydrates and high in fiber. It&rsquos also full of nutrients like vitamins B and C. If you sub the squash for pasta, you'll shave off 30 grams of carbs and about 160 calories per 1 cup serving.
How should I serve spaghetti squash?
Use the long strands as a substitute in your favorite pasta dish or toss them with a little olive oil or butter and your favorite seasonings as a side dish. You can also add some to a soup or salad to add texture, or use the squash as a base in lieu of quinoa or farro in your favorite grain bowl. (The shell can even act as the bowl&mdashhow fun is that?!)
- Preheat oven to 450 degrees and slice your spaghetti squash in half length wise (if it is too firm – warm in microwave for 1-2 minutes to soften)
- Scoop out the seeds/flesh and discard or save to roast the seeds for snacking!
- Grease the squash and bake in oven (skin side up) for about 30 minutes or until you can easily scoop out the “spaghetti”
- Squeeze out any excess moisture from the spaghetti squash (if you don’t do this the recipe will work but it will be a little watery – I usually skip it and don’t mind)
- In a large cast iron skillet – add a splash of oil and cook the ground beef in crumbles over medium/high heat for about 8 minutes or so (until fully cooked) then remove from heat
- Mix in the spaghetti squash, sauce and seasonings together in skillet
- Sprinkle cheese on top and bake in oven at 450 for 10-15 minutes and enjoy while warm!
Cheesy Spaghetti Squash Pasta
So you’ve probably had cheesy pasta. And you’ve had spaghetti squash pasta. But have you had Cheesy Spaghetti Squash Pasta?! If not, it’s time!
This 9-ingredient recipe starts with roasted spaghetti squash.
I typically cut my spaghetti squash in half and roast it using this method. But I wanted to try Beth’s method of slicing it in rings before baking to achieve longer noodles. I’m happy to report that both work well, so do whichever is easiest for you!
While your squash is roasting, soak cashews and then blend with nutritional yeast, lemon juice, garlic, and sea salt for a creamy vegan ricotta cheese sauce!
Once your squash is finished cooking, use a fork to separate the flesh into “noodles” and set aside. Then sauté onion and garlic until tender, add squash and cheese sauce, and cook until hot and cheesy! That’s it.
We hope you LOVE this pasta! It’s:
Easy to make
& Super delicious
This would make the perfect side dish for Italian night or entrée when topped with something like our Best Vegan Meatballs! Need something green on the side? Try out our Garlicky Kale Salad with Crispy Chickpeas or Vegan Ricotta & Sun-Dried Tomato Pesto Salad.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
15+ Easy Spaghetti Squash Recipes for Dinner
Over 15 Easy Spaghetti Squash Recipes for Dinner that are great whether you’re new to cooking spaghetti squash or a winter squash pro. These simple recipes will give you plenty of ideas and inspiration for using spaghetti squash as a main dish or side dish.
Disclosure: this post contains compensated affiliate links that support the work on this blog.
If you’ve never cooked spaghetti squash, you might be thinking that it’s hard to cook with. Perhaps it might seem like it’s more trouble than it’s worth. That big, oblong yellow squash with its hard exterior and stringy insides can feel rather intimidating.
But, if you haven’t cooked spaghetti squash, I’m here to tell you that it’s not only easy, but that it might become your favorite winter squash of all. Of course, with the right recipes that is.
The first time I had spaghetti squash was when my husband and I were invited to a friends’ house. She was amazing cook, serving us a 4-course dinner that you would get in the fanciest of restaurants, but one of the most simple things she made that night was spaghetti squash.
But while her spaghetti squash dish was only a few ingredients, it was easily my most favorite thing she served that night. I always assumed I wouldn’t like spaghetti squash, but when she combined spaghetti squash with butter, Parmesan cheese, and bacon, it turned into something magical. So much so that I created my own version of that side dish. When the fall months start to roll around, you’ll find us eating that version and other spaghetti squash recipes A LOT.
Over time, people have made comments to me or asked me questions:
“That seems like way too much work.”
“I wouldn’t even know where to start with that thing.”
If any of these could be something you might think, you’re in the right place. Of course, even if you’re a spaghetti squash pro, you’re in the right place too. I love easy ways of using spaghetti squash, so collected over 15 easy spaghetti squash recipes to share with all of you. All of these recipes either don’t have a lot of ingredients and/or no complicated steps. To get to the recipes, just click on the photos or recipe titles and it will take you right to the page you need. And if you like these recipes, be sure to pin them on Pinterest or share them with your friends.
90+ Spaghetti Squash Recipes to Pack Your Pasta Night with Veggies
Whether you're trying to cut back on carbs, manage a gluten intolerance, add more vegetables to dinner, or simply enjoy one of the many types of squash available, there&rsquos a satisfying pasta alternative that will fulfill all your quick, easy dinner needs, and that tastes surprisingly delicious: spaghetti squash. A cousin to other squashes like zucchini, pumpkin, and patty pan squash, this winter squash is available year-round, but is freshest in the early fall.
When cooler weather sets in, spaghetti squash recipes reign supreme. Though there are plenty of other squash out there&mdashbutternut squash, acorn squash, or winter squash, just to name a few&mdashwe often prefer spaghetti squash for its ability to effortlessly swap in pasta recipes. Part of this is the stringy texture and part is the mild taste, which really does resemble the infinitely adaptable pasta it gets its name from.
Whether you&rsquore in the mood for a chicken dinner, an easy recipe for ground beef like bolognese, or some creative vegetarian recipes, we've gathered include everything from simple spaghetti and meatballs to packed burrito bowls.
The other major benefit of spaghetti squash? Cooking it is pretty simple. Most recipes just call for cutting it half, scooping out the seeds, and microwaving it, or roasting it in the oven for about an hour. One pro-tip: Though it doesn't look as good presentation-wise, if you want longer "noodles" cut the squash in rings, and roast them that way: It will keep the strands more intact.
Either way, the next time you're in need of a simple easy fall recipes that the whole family will love, opt for one of these easy spaghetti squash recipes.
5 Ingredient Spaghetti Squash Pesto “Pasta” Recipe
When you’re craving pasta but don’t want to have the crabs or calories, you can indulge in this healthy 5 ingredient spaghetti squash pesto “pasta” recipe as a delicious alternative.
Have you ever tried spaghetti squash?
It’s squash that when cooked seriously looks like spaghetti. It can be used in place of pasta because it’s very mild in taste. It works so well as a healthy alternative to pasta.
For the first 5-ingredient recipe of the year in my Five Ingredient Friday series, I just had a to post a healthy recipe! The five ingredients for this recipe are a spaghetti squash, pesto, parmesan cheese, tomato and some parsley.
The one thing I used to absolutely hate about spaghetti squash is that it would take FOREVER to bake in the oven. But guess what? I found out that spaghetti squash can be cooked in the microwave, and after testing it out a few times (I’ve had it explode in the microwave so I’ve got my best tips for you in the recipe so this doesn’t happen to you) I am so excited to share this 5 ingredient spaghetti squash pesto pasta recipe with you. And this recipe can easily be made into a “main” by adding your favorite protein (chicken, tofu, and shrimp work really well with this dish).
Easy Vegan Spaghetti Squash Recipes
1. Chili-Stuffed Spaghetti Squash Bowls
We are loving this two-bean veggie chili and we’re loving its presentation even more. Served inside a tender spaghetti squash, this dinner becomes the best accompaniment to a fall night with the family. And there’s nothing to feel guilty about when indulging.
Be sure to have everyone’s favorite toppings ready to go. Avocado, sour cream, jalapeños, and even a bit of cheese (vegan versions work too) can make a happy camper.
“Chili Stuffed Spaghetti Squash Bowls- roasted spaghetti squash filled with a hearty two-bean vegetable chili. It’s a warm and satisfying meal that’s perfect for cold weather! (vegan, gluten-free + grain-free)” – Making Thyme For My Health
2. Thai Stuffed Spaghetti Squash
This is everything you love about a tasty, flavor-packed Thai dish but with all the nutrients you need and want to feel good about eating it. There’s nothing boring about the meal and it truly will satisfy.
You may even want to add some teriyaki to the concoction or replace the peanut sauce for those with allergies. If you did want to add some meat into the mix, some shredded chicken would be a beautiful accompaniment as well.
“Pasta? Who needs it?! This Thai-inspired stuffed spaghetti squash is piled high with garlicky roasted broccoli, creamy peanut sauce and crunchy peanuts.” –Connoisseurus Veg
3. BBQ Spaghetti Squash Pizza
Who doesn’t love a good piece of novelty pizza? And BBQ has been such a popular way to dress your slices. With this recipe, you get the flavors you love but without any shame.
Per the chef’s advice, gouda pairs quite nicely with this dish. But don’t worry, there are plant-based or nut-based substitutes that will still give you that same, cheesy deliciousness without the dairy.
“Basically, I just can’t get enough and this BBQ Spaghetti Squash Pizza has been a regular lately.” – She Likes Food
4. Spaghetti Squash Lasagna
Yes, you can even create a lasagna from your squash – and we’re in love with the idea. What’s even more amazing about this dish is the tofu ricotta that’s used in between the delicious layers making it completely vegan and great for those with restrictive diets – whether by choice or need!
Serve this up with a side salad filled with leafy greens. You could even make a nice garlic bread and truly indulge in the night with the family.
“In addition to being incredibly flavorful, this recipe is also simple, requiring just 10 ingredients. And it’s naturally gluten-free and vegan, so everyone can enjoy.” – Minimalist Baker
5. Mediterranean Spaghetti Squash Bowls
You really can turn your spaghetti squash bowls into the foundation for any of your favorite dishes or flavors. We’ve had Thai and Italian, and now we have Mediterranean to become inspired by.
The pesto topping really sets this plate off and ignites a unique taste for a weeknight dinner. Nix the feta to keep it completely vegan or add it in there for the extra bounce and bite.
“Roasted spaghetti squash topped with your favorite Mediterranean ingredients and pesto! This healthy vegetarian dinner recipe will make everyone happy.” – Cookie and Kate
6. Mushroom Bolognese Spaghetti Squash Casserole
This is everything you love about bolognese but without any of the bolognese. It’s perfect for family meals and works well as an ahead-of-time type of meal prep.
You’ll need to roast your spaghetti squash and make the sauce before you actually start making the meal. And it doesn’t have to be the day you decide to serve this up for dinner. Instead, you can break up the work in parts and have a stress free creation.
“It’s like lasagna, but without noodles.. like a casserole, but on the healthful end of the spectrum.. Like spaghetti bolognese, sans the spaghetti and sans the actual bolognese.” – The Roasted Root
7. Creamy Pesto Spaghetti Squash Bake
If you are a fan of pesto, then we have a real treat for you. And even though the word “creamy” is attached to this recipe you need not to worry. Instead, dive right in and start getting your hands dirty as it is still completely vegan with its cashew cream addition.
It also includes an amazing, homemade pesto recipe if you want to go the extra mile. Of course, you’ll still get a stunning dish out of this one if you decide to go with a store-bought favorite.
“Silky cashew cream and basil pesto go into this crispy panko topped, totally vegan, and 100% delicious spaghetti squash bake!” – Connoisseurus Veg
8. Spaghetti Squash with Vegan Tomato Basil Cream Sauce
This is the one you need. This is the one you want. This is the one that will hit the spot then you need a big bowl of spaghetti and can’t stray from your diet. All it needs are some soy or chickpea meatballs to finish it off.
Serve this up for the entire family. Don’t be afraid to toss a salad for its side and a batch of garlic knots too!
“This sauce only have five teeny tiny ingredients: diced fire roasted tomatoes, cashews, water, basil, and salt. Does it get any better than a velvety smooth tomato basil cream sauce that’s totally vegan and heart-healthy? No, it most definitely does not.” – Hummusapian
9. Spinach Artichoke Pesto Spaghetti Squash Bowls
We’re loving this cheesy goodness. It’s like having spinach dip right inside your tender squash bowl! Of course, you will need to use dairy-free cheese to keep it vegan but it’s also an easy dish to add chicken to or extra veggies.
You also have the ability to whip up some homemade pesto and make this an even more homemade treat for the family. All in all, this recipe has few ingredients but loads of flavor (and comfort).
“Spinach Artichoke Pesto Spaghetti Squash Bowls- roasted spaghetti squash stuffed with spinach pesto and marinated artichoke hearts. Grain-free, gluten-free and can easily be made vegan too!” – Making Thyme For Health
10. Lentil Bolognese with Spaghetti Squash
Here’s another take on classic bolognese that our vegan friends and family members can get on board with. It’s also just a healthier version of the one we all know and love. And it’ll hit the spot if you’re craving it.
You may be a family who loves to have pasta at least once a week. Make your nights even more health conscious by replacing those carbs with these veggies!
“Hearty vegan lentil bolognese is a comforting and wholesome dinner. Serve it over spaghetti squash boats or your favorite pasta.” – Yummy Mummy
11. Vegan Spaghetti Squash Lasagna Bowls
We have another spin on lasagna that is easy to dive into and love. It’s from our friends at Making Thyme for Health (we found multiple, amazing recipes over there!) and the innovation within this dish is unmatched.
Who knew you could make lasagna in squash bowls? Well, know you have all the information you need including how to create a cashew-cream filling that is absolutely delectable. And you should keep to make vegan cannoli filling.
“Vegan Spaghetti Squash Lasagna Bowls- layered with a hearty vegetable filling and topped with creamy cashew ricotta, these lasagna bowls make for a flavorful and filling plant-based meal!” – Making Thyme for Health
12. How-To Spaghetti Squash
If you’re wondering how to even make spaghetti squash, you’ll want to keep this tutorial bookmarked. This is a foundational recipe that needs to go in your repertoire and will help you with so many different dishes.
You’ll be utilizing your oven and it’ll be the beginning of the most beautiful of friendships.
“Learning how to cook spaghetti squash is super simple and you’ll be an expert in no time with this easy, foolproof method of cooking spaghetti squash cut in half in the oven!” – The Simple Veganista
13. Spinach-Stuffed Spaghetti Squash
There are just so many strong, wonderful flavors included in this recipe and it’s incredibly healthy too. Garlic is a favorited taste, especially among our comfort dishes. But it has tons of health benefits too, especially when its matched with so many vegetables.
Then take the lactose out of the mix, and you have a heavenly made boat filled with everything you’d want in a dinner. Don’t forget the vegan cheese!
“This easy vegan garlic spinach and feta cheese stuffed spaghetti squash boats recipe is the best healthy and delicious comfort food for fall! They’re cheesy, creamy, dairy-free, gluten-free, loaded with vegetables, and even low-carb!” – Bianca Zapatka
14. Ginger Miso Spaghetti Squash
Here’s another great meal you can prep ahead for or even take for a healthy lunch! Add protein to take it up a notch or leave it in its natural, beautiful form you see here.
This is such a versatile recipe that you can help to make your own. It is a really simple recipe that is perfect for those just starting out in the kitchen.
“To get you started a couple of my ideas to make this a meal are to add roasted chicken or stir fry vegetables. Try adding some crunch by topping with cashews or pine nuts.” – The Organic Dietitian
15. Mexican Spaghetti Squash Bowls
Not only does this bowl look incredibly delicious but it’s quite beautiful too! All of those fresh ingredients come together to make a rainbow worthy of any lunch of dinner for the entire family to enjoy.
Onion, garlic, bell peppers, corn, black beans, and more come together to make this a knock-out, quick-to-become a family favorite recipe.
“Enjoy this Southwestern Stuffed Spaghetti Squash for lunch or dinner. It is very satisfying, hearty and healthy with bold Mexican flavors!” – Healthier Steps
16. Southwestern Stuffed Spaghetti Squash
Here’s another recipe that will sing to your Mexican-flavored loving soul. And this one has quite the nice kick to every bite! Refried beans are at the heart of this one.
Make sure you have some of your own toppings to personal each dish. Top it off with cheese, pico, salsa, fresh avocado, or even some sour cream.
“Spicy, vegan southwestern stuffed spaghetti squash is a satisfying, easy, and healthy dinner for any night of the week!” – Beaming Banana
17. Spaghetti Squash Caprese
For those that love a bit of Italian influences to their meals, this one is for you. My personal favorite salad is the caprese. I will do anything for a beautiful slice of tomato, with mozzarella, and all the right spices.
And this boat will serve up every bit of that but with a heartier punch. The best part? That punch is filling, satisfying, and still totally healthy!
“Fresh tomatoes are infused with fresh sautéed garlic, tossed with perfectly cooked spaghetti squash, and topped off with fresh mozzarella and basil. This low carb meal is sure to please any Caprese lover!” – Fashionable Foods
18. Spaghetti Squash with Broccoli-Pumpkin Seed Pesto
This is the perfect fall recipe. It has everything you want in an autumn-inspired dish, but it’s so unique too!
There’s so much texture, incredibly innovative flavor pairings, and the kiddos will even want more (if they’re already fans of broccoli and cheese). And it’s an easy recipe to make completely vegan or add in some roasted chicken.
“Roasted spaghetti squash with homemade broccoli pumpkin seed pesto makes for a light yet filling and nutritious low-carb vegetarian dinner – Add your favorite animal protein to make it even more filling and well-balanced.” – The Roasted Root
19. Broccoli Cheddar Spaghetti Squash Casserole
Who loves a good broccoli and cheese casserole? We’ve found one for you that you can serve up and not feel guilty about diving into. You can easily make this a side dish for your family meals or brunches.
Or you can make it an entree by adding meat. Of course, for those that want completely vegan options, go with a cashew-based cheddar or plant-based cheese!
“The end result is satisfying enough to eat on it’s own but it would also make a great side item. Either way, it’s filling and just cheesy enough to quell your macaroni cravings.” – Making Thyme for Health
Easy Spaghetti Squash Recipe: Oven Roasted Healthy Pasta Alternative
This super easy spaghetti squash recipe is oven roasted. With only 3 ingredients, it’s great for lunch and dinner and makes a terrific side dish too.
Total Time: 40 min
Prep Time: 10 min
Cook Time: 30 min
- Pre-heat the oven to 425°. Microwave the spaghetti squash to soften up the skin. Microwave 3 minutes for a small squash and up to 5 minutes for a large squash.
- Cut the spaghetti squash in half lengthwise. Use a spoon to remove all the seeds. Drizzle the flesh of the squash with olive oil. Use a pastry brush to evenly coat the squash with olive oil. Season with season salt. Repeat for the other half of the squash.
- Place the seasoned squash halves cut side down on a baking sheet. Bake at 425° for 30 minutes. The spaghetti squash is done when the skin is starting to get brown and the flesh is tender.
- Remove the spaghetti squash from the oven. Turn the squash cut-side up. Hold the squash with tongs while using a fork to scrape the stands of squash from the inside of the skin. (Scrape widthwise)
- Toss the spaghetti squash with your favorite pasta sauce and enjoy. You might also like Spaghetti Squash Carbonara.
Yield: 6 servings, Serving Size: 1 Cup
Amount Per Serving: Calories: 61, Total Fat: 2.6g, Saturated Fat: 0.4g, Cholesterol: 0mg, Sodium: 133.9mg, Carbohydrates: 9.8g, Fiber 2.1g, Sugars: 3.8g, Protein 1g
Heat the grill to medium-high prepare the squash. Time the squash to be done cooking at the time of the other dishes you will be serving.
Spray or drizzle olive oil on the flesh of the spaghetti squash. Sprinkle with seasoning. Place on the grill cut side down for about 25-30 minutes test with a fork to see that it is soft and ready for fleshing. (We do not flip it over.)
Season with salt and pepper and more seasonings, if desired. Serve hot with Parmesan cheese.
Optional to add fresh or canned tomaotes (we love Tuttorosso Tomatoes), fresh herbs, and a drizzle of olive oil.