20 AMAZING SPAGHETTI SQUASH RECIPES

Spaghetti squash is one of those ingredients that makes an easy dinner feel a little lighter without turning it into something boring.

Once roasted, the strands work well with creamy sauces, chicken, ground beef, vegetables, and plenty of cheese.

These spaghetti squash recipes include easy casseroles, healthy dinner ideas, low carb meals, and simple weeknight recipes the whole family can enjoy.

If you’re looking for new ways to use spaghetti squash, this list gives you plenty of simple ideas for healthy lunches, easy dinners, and meal prep throughout the week.

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SPAGHETTI SQUASH RECIPES

1. Garlic Parmesan Spaghetti Squash

The simplest version on this list, and a good one to start with if you’ve never cooked spaghetti squash before. Just butter, garlic, and parmesan doing the work.

Ingredients:

• 1 medium spaghetti squash
• Olive oil, salt, pepper (for roasting)
• 3 tbsp butter
• 4 cloves garlic, minced
• 1/2 cup grated parmesan
• Fresh parsley, for topping

Instructions:

1. Halve the squash, scoop out the seeds, and rub with olive oil, salt, and pepper. Roast cut-side down at 400°F for 35 to 40 minutes, until tender.
2. Scrape the flesh into strands with a fork.
3. Melt the butter in a skillet and sauté the garlic 1 minute. Add the squash strands and toss to coat.
4. Stir in the parmesan, season, and top with parsley.

💡 Tip: Roast the squash a day ahead and keep it in the fridge. Every recipe on this list starts with this same step, so it’s worth doing a couple at once.

2. Spaghetti Squash With Marinara

Basically a low-carb spaghetti and sauce. Jarred marinara works fine here, no need to make your own.

Ingredients:

• 1 medium spaghetti squash
• 2 cups marinara sauce
• 1/4 cup grated parmesan
• Fresh basil
• Salt and pepper

Instructions:

1. Roast and shred the squash as in the recipe above.
2. Warm the marinara in a saucepan, about 5 minutes.
3. Divide the squash among bowls and top with marinara.
4. Finish with parmesan and basil.

3. Cheesy Spaghetti Squash Casserole

Two kinds of cheese baked right into the squash, with more on top for that golden, bubbly finish.

Ingredients:

• 1 medium spaghetti squash
• 1 cup shredded mozzarella
• 1/2 cup shredded cheddar
• 1/2 cup marinara or alfredo sauce
• 1/4 cup grated parmesan
• Salt and pepper

Instructions:

1. Roast and shred the squash.
2. Mix the squash with the sauce and half the cheese in a baking dish.
3. Top with the remaining cheese.
4. Bake at 375°F for 20 minutes, until bubbly and golden.

4. Spaghetti Squash Alfredo

A homemade alfredo sauce that comes together in the same time it takes to shred the squash. Richer than the marinara version, and a good one for picky eaters who balk at “vegetables for dinner.”

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated parmesan
• Salt and pepper

Instructions:

1. Roast and shred the squash.
2. Melt the butter in a skillet and sauté the garlic 1 minute.
3. Add the cream and simmer 3 to 4 minutes. Stir in the parmesan until melted and the sauce thickens.
4. Toss with the squash strands and serve.

5. Spaghetti Squash Carbonara

The egg and cheese sauce needs to go on off the heat, or it scrambles instead of turning silky. Worth doing carefully the first time.

Ingredients:

• 1 medium spaghetti squash
• 4 slices bacon, diced
• 2 eggs
• 1/2 cup grated parmesan
• Black pepper and salt

Instructions:

1. Roast and shred the squash.
2. Cook the bacon until crisp, reserving 1 tablespoon of the fat.
3. Whisk the eggs with the parmesan.
4. Toss the warm squash with the bacon and reserved fat, then remove from heat and quickly stir in the egg mixture so it thickens without scrambling. Season with black pepper.

This one takes a bit of practice to get the timing right.

My first attempt scrambled instead of turning creamy, so make sure the pan is off the heat before the eggs go in.

6. Spaghetti Squash Pad Thai

Peanut sauce, lime, and a scrambled egg turn the squash into something closer to Thai takeout than an Italian side dish.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp honey
• 1 egg
• Chopped peanuts, green onion, bean sprouts, for topping

Instructions:

1. Roast and shred the squash.
2. Whisk the peanut butter, soy sauce, lime juice, and honey for the sauce.
3. Scramble the egg in a skillet and set aside.
4. Toss the squash with the sauce in the same skillet, then add the egg back in. Top with peanuts, green onion, and bean sprouts.

7. Buffalo Chicken Spaghetti Squash

Rotisserie chicken makes this one fast. Buffalo sauce and ranch do the rest of the work.

Ingredients:

• 1 medium spaghetti squash
• 2 cups shredded cooked chicken
• 1/2 cup buffalo sauce
• 1/4 cup ranch or blue cheese dressing
• 1/2 cup shredded cheddar

Instructions:

1. Roast and shred the squash.
2. Toss the chicken with the buffalo sauce.
3. Combine the squash, chicken, and half the cheese in a baking dish. Top with the remaining cheese.
4. Bake at 375°F for 15 minutes. Drizzle with ranch before serving.

8. Spaghetti Squash Lasagna Boats With Cottage Cheese

The squash stays in its own shell for this one instead of getting scooped out, so it doubles as the serving dish.

Ingredients:

• 1 medium spaghetti squash, halved
• 1 cup ricotta
• 1 cup marinara sauce
• 1 cup cottage cheese
• 1/4 cup grated parmesan
• Italian seasoning

Instructions:

1. Roast the squash halves cut-side down, then fluff the strands with a fork while still in the shell.
2. Layer ricotta, marinara, and half the cottage cheese into each half.
3. Top with the remaining parmesan.
4. Bake at 375°F for 15 to 20 minutes, until the cheese is melted and golden.

9. Pesto Spaghetti Squash

Store-bought pesto works fine here (fresh is nice if you have basil on hand, but not required). Cherry tomatoes add a little sweetness against the garlic and basil.

Ingredients:

• 1 medium spaghetti squash
• 1/2 cup basil pesto
• 1/4 cup grated parmesan
• Cherry tomatoes, halved
• Pine nuts, for topping

Instructions:

1. Roast and shred the squash.
2. Toss with the pesto while still warm.
3. Divide among bowls.
4. Top with parmesan, cherry tomatoes, and pine nuts.

10. Spaghetti Squash With Meatballs

Frozen meatballs make this one weeknight-easy. Homemade works too if you’ve got extras in the freezer already.

Ingredients:

• 1 medium spaghetti squash
• 12 frozen or homemade meatballs
• 2 cups marinara sauce
• Grated parmesan and fresh basil, for topping

Instructions:

1. Roast and shred the squash.
2. Simmer the meatballs in the marinara until heated through, about 10 minutes.
3. Divide the squash among bowls.
4. Top with meatballs and sauce, then finish with parmesan and basil.

11. Taco Spaghetti Squash Boats

Taco Tuesday, minus the tortillas. Works with ground beef or turkey, whichever’s in the freezer.

Ingredients:

• 1 medium spaghetti squash, halved
• 1 lb ground beef or turkey
• 1 packet taco seasoning
• 1/2 cup salsa
• 1 cup shredded cheddar
• Sour cream and cilantro, for topping

Instructions:

1. Roast the squash halves cut-side down until tender.
2. Cook the beef with the taco seasoning until browned, about 8 minutes.
3. Fluff the squash strands in the shell and mix with the beef, salsa, and half the cheese. Top with the remaining cheese.
4. Bake at 375°F for 10 minutes. Top with sour cream and cilantro.

12. Spaghetti Squash Fritters

A good side dish or light lunch, closer to a hash brown patty than a pasta dish.

Ingredients:

• 2 cups cooked spaghetti squash strands, squeezed dry
• 2 eggs
• 1/3 cup flour
• 1/4 cup grated parmesan
• 2 green onions, chopped
• Salt, pepper, and oil for frying

Instructions:

1. Squeeze the roasted squash strands very dry in a clean towel (this step matters, or the fritters won’t crisp up).
2. Mix with the eggs, flour, parmesan, green onion, salt, and pepper.
3. Form into patties.
4. Fry in oil over medium heat, 3 to 4 minutes per side, until golden.

13. Spaghetti Squash Enchilada Bake

All the flavor of enchiladas without rolling a single tortilla. Great for using up leftover rotisserie chicken.

Ingredients:

• 1 medium spaghetti squash
• 2 cups shredded cooked chicken
• 1 cup enchilada sauce
• 1 cup shredded Mexican cheese blend
• Sliced jalapeños and cilantro, for topping

Instructions:

1. Roast and shred the squash.
2. Mix the squash, chicken, and enchilada sauce in a baking dish.
3. Top with the cheese and jalapeños.
4. Bake at 375°F for 20 minutes, until bubbly. Top with cilantro.

14. Spaghetti Squash Stir Fry

A quick one for whatever vegetables are sitting in the fridge. Frozen stir fry mix works just as well as fresh here.

Ingredients:

• 1 medium spaghetti squash
• 2 cups mixed stir fry vegetables
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1 tsp grated ginger
• Sesame seeds, for topping

Instructions:

1. Roast and shred the squash.
2. Sauté the vegetables, garlic, and ginger in the sesame oil until crisp-tender, about 5 minutes.
3. Add the squash and soy sauce, and toss to heat through, 2 to 3 minutes.
4. Top with sesame seeds.

15. Spaghetti Squash Chow Mein

A bagged coleslaw mix does double duty here, saving the time of shredding cabbage and carrots separately.

Ingredients:

• 1 medium spaghetti squash
• 2 cups shredded cabbage and carrots (coleslaw mix)
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 green onions, sliced

Instructions:

1. Roast and shred the squash.
2. Sauté the cabbage and carrots until softened, about 4 minutes.
3. Add the squash, soy sauce, oyster sauce, and sesame oil, and toss for 3 minutes.
4. Top with green onions.

16. Spaghetti Squash Bolognese

A meatier sauce than the marinara version, with the beef simmered right in with the tomatoes instead of served separately.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground beef
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 can crushed tomatoes
• 1 tsp Italian seasoning
• Grated parmesan, for topping

Instructions:

1. Roast and shred the squash.
2. Cook the beef with the onion and garlic until browned, about 8 minutes.
3. Add the crushed tomatoes and Italian seasoning, and simmer 15 minutes.
4. Serve over the squash, topped with parmesan.

17. Spaghetti Squash Primavera

Loaded with vegetables and light on everything else. Good one for spring or summer when zucchini and cherry tomatoes are at their best.

Ingredients:

• 1 medium spaghetti squash
• 2 cups mixed vegetables (zucchini, bell pepper, cherry tomatoes)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Grated parmesan and fresh basil, for topping

Instructions:

1. Roast and shred the squash.
2. Sauté the vegetables and garlic in olive oil until tender, about 6 minutes.
3. Toss with the squash.
4. Top with parmesan and basil.

18. Spaghetti Squash Pizza Bowls

All your usual pizza toppings, minus the crust. Swap in whatever you’d normally order.

Ingredients:

• 1 medium spaghetti squash
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella
• Sliced pepperoni and mushrooms
• Italian seasoning

Instructions:

1. Roast and shred the squash.
2. Toss with the marinara in a baking dish.
3. Top with mozzarella, pepperoni, and mushrooms.
4. Bake at 400°F for 10 to 12 minutes, until the cheese is melted and bubbly.

19. Garlic Butter Shrimp Spaghetti Squash

Shrimp cooks fast, so have the squash already roasted and shredded before you start the sauce. This one comes together in about 10 minutes once the squash is ready.

Ingredients:

• 1 medium spaghetti squash
• 1 lb shrimp, peeled and deveined
• 3 tbsp butter
• 4 cloves garlic, minced
• 1/4 cup lemon juice
• Red pepper flakes and fresh parsley

Instructions:

1. Roast and shred the squash.
2. Melt the butter in a skillet and sauté the garlic 1 minute.
3. Add the shrimp and cook 2 to 3 minutes per side, until pink. Stir in the lemon juice and red pepper flakes.
4. Toss with the squash strands and top with parsley.

20. Spaghetti Squash Breakfast Hash

A good use for leftover roasted squash the next morning. Crisps up in the skillet almost like hash browns.

Ingredients:

• 1 medium spaghetti squash
• 4 slices bacon, diced
• 1/2 onion, diced
• 4 eggs
• Shredded cheddar, salt, and pepper

Instructions:

1. Roast and shred the squash.
2. Cook the bacon and onion in a skillet until the bacon is crisp, about 6 minutes.
3. Add the squash strands and cook 3 to 4 minutes, until slightly crispy.
4. Make 4 wells in the hash, crack an egg into each, cover, and cook until the eggs are set, about 5 minutes. Top with cheddar.

If I had to pick a favorite off this list, it’s the garlic parmesan version up top (number 1).

It’s simple enough to make on a weeknight without a recipe in front of me, and it’s the one that actually convinced my family that spaghetti squash isn’t just a diet substitute.