10 Deliciously Healthy Spaghetti Squash Recipes You'll Love More Than Pasta

This collection features healthy spaghetti squash recipes that will make you forget all about traditional pasta. Packed with flavor and easy to whip up, these dishes are perfect for anyone looking to enjoy a nutritious twist on their favorite meals. Dive into this delightful range of options and discover just how satisfying spaghetti squash can be!

Savory Garlic Parmesan Spaghetti Squash Delight

Spaghetti squash is a fantastic alternative to traditional pasta. This dish combines the subtle sweetness of the squash with the rich flavors of garlic and parmesan. The strands of spaghetti squash mimic pasta perfectly, making it a delightful option for those looking to eat healthier without sacrificing taste.

To make this dish, start by roasting the spaghetti squash until tender. Once cooked, scrape out the strands and toss them with sautéed garlic, olive oil, and a generous sprinkle of parmesan cheese. Fresh herbs like parsley can add a pop of color and flavor, making the dish visually appealing and delicious.

This savory garlic parmesan spaghetti squash delight is not just a meal; it’s a comforting dish that can be enjoyed any day of the week. Pair it with a side salad or some grilled chicken for a complete meal.

Ingredients

• 1 medium spaghetti squash
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle olive oil over the cut sides and sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet.
3. Roast for about 30-40 minutes, or until the flesh is tender and easily scraped into strands with a fork.
4. While the squash is roasting, heat the remaining olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
5. Once the squash is done, scrape the strands into a bowl. Toss with the sautéed garlic, parmesan cheese, and adjust seasoning as needed.
6. Serve warm, garnished with fresh parsley and extra parmesan if desired.

Zesty Lemon And Herb Spaghetti Squash

Spaghetti squash is a fantastic alternative to traditional pasta. It has a mild flavor and a unique texture that makes it perfect for a variety of dishes. In this recipe, we’re adding a zesty twist with lemon and fresh herbs. The bright flavors will make your taste buds dance!

The image shows a vibrant bowl of spaghetti squash topped with fresh lemon slices and herbs. The colors are inviting, and you can almost smell the freshness. This dish is not just healthy; it’s also visually appealing, making it perfect for any meal.

To make this zesty lemon and herb spaghetti squash, you’ll need a few simple ingredients that pack a punch. Let’s get cooking!

Ingredients

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 lemon (zested and juiced)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat your 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 cut sides and sprinkle with salt, pepper, garlic powder, oregano, and thyme.
4. Place the squash cut side down on a baking sheet and roast for about 30-40 minutes, or until tender.
5. Once cooked, use a fork to scrape the flesh into spaghetti-like strands.
6. In a large bowl, combine the spaghetti squash strands, lemon zest, and lemon juice. Toss well to combine.
7. Garnish with fresh basil leaves before serving.

This zesty lemon and herb spaghetti squash is a delightful dish that’s easy to prepare. It’s perfect as a side or a main course. Enjoy the fresh flavors and the healthy benefits!

Creamy Alfredo Spaghetti Squash Bake

This creamy Alfredo spaghetti squash bake is a delightful twist on traditional pasta dishes. The image showcases a golden-brown, cheesy casserole bubbling with flavor. The spaghetti squash strands peek out from underneath a rich layer of creamy sauce and melted cheese, making it look irresistible. Fresh herbs sprinkled on top add a pop of color and freshness.

Using spaghetti squash instead of pasta is a great way to enjoy a lighter meal without sacrificing taste. The squash has a mild flavor that pairs wonderfully with creamy sauces. Plus, it’s packed with nutrients!

To make this dish, you’ll first roast the spaghetti squash until tender. Then, mix it with a creamy Alfredo sauce made from butter, cream, and Parmesan cheese. Top it off with more cheese and bake until bubbly and golden. It’s a comforting dish that’s perfect for any night of the week.

Ingredients

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 cup shredded mozzarella cheese
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
2. While the squash is roasting, prepare the Alfredo sauce. In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes. Stir in heavy cream, Parmesan cheese, salt, pepper, and nutmeg. Cook until the sauce thickens slightly.
3. Once the squash is done, let it cool for a few minutes. Use a fork to scrape the flesh into strands and place it in a large mixing bowl. Pour the Alfredo sauce over the spaghetti squash and mix well.
4. Transfer the mixture to a greased baking dish. Top with shredded mozzarella cheese. Bake for 20-25 minutes until the cheese is bubbly and golden.
5. Garnish with fresh parsley before serving. Enjoy your creamy Alfredo spaghetti squash bake!

Cheesy Spinach And Artichoke Spaghetti Squash

Cheesy Spinach and Artichoke Spaghetti Squash is a delightful twist on a classic dish. This recipe combines the creamy goodness of spinach and artichoke dip with the unique texture of spaghetti squash. The result is a comforting meal that feels indulgent but is packed with nutrients.

The image showcases a bubbling, golden-brown casserole filled with cheesy goodness. Fresh spinach and artichoke hearts peek through the creamy layer, inviting you to dig in. The vibrant colors of the ingredients make this dish not only tasty but visually appealing too.

To make this dish, you’ll need a few simple ingredients. Start with a spaghetti squash, which serves as the base. Then gather fresh spinach, artichoke hearts, cream cheese, mozzarella cheese, garlic, and some spices. The combination of these ingredients creates a rich, cheesy filling that pairs perfectly with the squash.

Cooking the spaghetti squash is easy. Simply roast it until tender, scrape out the strands, and mix them with the cheesy filling. Bake it all together until it’s hot and bubbly. This dish is perfect for a cozy dinner or as a side for gatherings.

Ingredients

• 1 medium spaghetti squash
• 2 cups fresh spinach
• 1 can (14 oz) artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender.
3. While the squash is roasting, heat a skillet over medium heat. Add the spinach and garlic, cooking until the spinach is wilted. Remove from heat and mix in the artichoke hearts, cream cheese, half of the mozzarella, salt, pepper, and red pepper flakes.
4. Once the squash is done, let it cool slightly. Use a fork to scrape out the strands into a large bowl. Combine the spaghetti squash strands with the spinach-artichoke mixture.
5. Transfer the mixture back into the squash halves or a baking dish. Top with the remaining mozzarella cheese.
6. Bake for an additional 15-20 minutes, or until the cheese is melted and bubbly. Serve warm and enjoy!

Sweet And Spicy Thai Peanut Spaghetti Squash

If you're looking for a dish that combines the warmth of Thai flavors with the lightness of spaghetti squash, this recipe is a winner. The sweet and spicy Thai peanut sauce adds a delightful kick to the tender strands of squash. Topped with crunchy peanuts and fresh herbs, this meal is both satisfying and healthy.

The vibrant colors in the dish make it visually appealing. The bright red bell peppers and green cilantro pop against the golden squash, inviting you to dig in. The lime wedges on the side hint at the zesty flavors waiting to be unleashed. This dish is perfect for a cozy dinner or a gathering with friends.

Ingredients

• 1 medium spaghetti squash
• 1 red bell pepper, sliced
• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon honey or maple syrup
• 1 tablespoon lime juice
• 1 teaspoon sriracha (adjust to taste)
• 1/4 cup water
• 1/4 cup chopped peanuts
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender.
2. While the squash is roasting, prepare the sauce. In a bowl, mix together peanut butter, soy sauce, honey, lime juice, sriracha, and water until smooth.
3. In a pan, sauté the sliced red bell pepper over medium heat for about 5 minutes until slightly softened.
4. Once the squash is done, use a fork to scrape out the strands into a bowl. Add the sautéed bell pepper and peanut sauce, tossing to combine.
5. Serve topped with chopped peanuts and fresh cilantro. Add lime wedges on the side for an extra burst of flavor.

Savory Mushroom And Thyme Spaghetti Squash

Spaghetti squash is a fantastic alternative to traditional pasta. It has a mild flavor that pairs well with many ingredients. In this recipe, we highlight the earthy taste of mushrooms and the aromatic notes of thyme. This dish is not only healthy but also incredibly satisfying.

The spaghetti squash is roasted until tender, then shredded into strands that resemble spaghetti. Topped with sautéed mushrooms and fresh thyme, it creates a delightful meal that feels indulgent without the carbs. Perfect for a cozy dinner or a meal prep option!

Let’s get cooking!

Ingredients

• 1 medium spaghetti squash
• 2 cups sliced mushrooms (button or cremini)
• 2 tablespoons olive oil
• 2 teaspoons fresh thyme leaves
• Salt and pepper to taste
• Parmesan cheese for serving (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, and sprinkle with salt and pepper. Place cut-side down on a baking sheet.
3. Roast in the oven for about 30-40 minutes, or until the flesh is tender and easily shredded with a fork.
4. While the squash is roasting, heat a skillet over medium heat. Add the remaining olive oil and sliced mushrooms. Sauté for about 5-7 minutes until the mushrooms are golden brown.
5. Stir in the fresh thyme and season with salt and pepper. Cook for another minute.
6. Once the squash is done, use a fork to shred the flesh into strands. Transfer to a serving plate and top with the sautéed mushrooms.
7. Sprinkle with Parmesan cheese if desired, and enjoy your savory mushroom and thyme spaghetti squash!

Italian Caprese Spaghetti Squash

If you’re looking for a fresh and healthy twist on a classic Italian dish, this Italian Caprese Spaghetti Squash is a must-try! The image showcases a beautifully plated spaghetti squash, topped with juicy cherry tomatoes, creamy mozzarella balls, and vibrant basil leaves. Drizzled with balsamic glaze, it’s not just a feast for the eyes but also a delight for the taste buds.

This dish captures the essence of a traditional Caprese salad while swapping out pasta for spaghetti squash, making it lighter and packed with nutrients. The squash provides a lovely texture that pairs perfectly with the fresh ingredients. It’s a great option for anyone wanting to enjoy Italian flavors without the carbs.

To make this dish, you’ll need some simple ingredients. The combination of fresh tomatoes, mozzarella, and basil creates a refreshing taste that’s perfect for any meal. Plus, it’s easy to prepare and can be served warm or cold.

Ingredients

• 1 medium spaghetti squash
• 1 cup cherry tomatoes, halved
• 8 oz fresh mozzarella balls
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• Salt and pepper to taste
• Balsamic glaze for drizzling

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle olive oil over the cut sides and season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender.
3. Once cooked, use a fork to scrape the flesh into spaghetti-like strands.
4. In a bowl, combine the cherry tomatoes, mozzarella balls, and basil. Toss with a little olive oil, salt, and pepper.
5. Fill the spaghetti squash halves with the tomato mixture. Drizzle with balsamic glaze before serving.

Vegetable Primavera Spaghetti Squash

Vegetable Primavera Spaghetti Squash is a delightful and colorful dish that brings a fresh twist to your dinner table. This recipe features roasted spaghetti squash filled with a medley of vibrant vegetables, making it a perfect choice for a healthy meal. The squash acts as a wonderful base, offering a light and satisfying alternative to traditional pasta.

The image showcases a beautifully roasted spaghetti squash, its golden strands peeking out from the shell. It's topped with a variety of sautéed vegetables, including bell peppers, zucchini, and cherry tomatoes, all garnished with fresh herbs. This dish not only looks appealing but also bursts with flavors and nutrients.

Making this dish is simple and fun. You can customize the vegetables based on what you have on hand or your personal favorites. It’s a great way to use up leftover veggies and create a meal that feels indulgent without the guilt.

Ingredients

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 cup spinach
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and sprinkle with salt and pepper.
3. Place the squash halves cut-side down on a baking sheet. Roast for about 30-40 minutes, or until the flesh is tender and easily shreds with a fork.
4. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
5. Add the diced bell peppers and zucchini to the skillet. Cook for about 5-7 minutes until they start to soften.
6. Stir in the cherry tomatoes and spinach, cooking for another 2-3 minutes until the spinach wilts. Season with salt and pepper.
7. Once the spaghetti squash is done, use a fork to scrape the flesh into strands. Mix the vegetable mixture into the squash.
8. Garnish with fresh parsley or basil before serving. Enjoy your healthy Vegetable Primavera Spaghetti Squash!

Cajun Shrimp And Spaghetti Squash

Cajun Shrimp and Spaghetti Squash is a delightful dish that brings together the bold flavors of Cajun cuisine with the lightness of spaghetti squash. This meal is not only tasty but also healthy, making it a great alternative to traditional pasta. The image showcases a vibrant plate filled with perfectly cooked shrimp, colorful vegetables, and the golden strands of spaghetti squash. Topped with fresh green onions, it looks as good as it tastes!

To make this dish, you’ll need some fresh shrimp, spices, and of course, spaghetti squash. The shrimp are seasoned with Cajun spices, giving them a nice kick, while the squash serves as a wonderful base, soaking up all the flavors. This recipe is perfect for a quick weeknight dinner or a special occasion.

Ingredients

• 1 medium spaghetti squash
• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 1 tablespoon Cajun seasoning
• Salt and pepper to taste
• Green onions, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender.
2. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, cooking until softened, about 5 minutes.
3. Add minced garlic and shrimp to the skillet. Sprinkle with Cajun seasoning, salt, and pepper. Cook until the shrimp are pink and opaque, about 3-4 minutes.
4. Stir in the diced tomatoes and simmer for another 5 minutes.
5. Once the spaghetti squash is done, use a fork to scrape the flesh into strands. Serve the shrimp mixture over the squash and garnish with chopped green onions.

Pesto And Sun-Dried Tomato Spaghetti Squash

Spaghetti squash is a fantastic alternative to traditional pasta. It has a mild flavor and a unique texture that makes it perfect for a variety of dishes. This recipe combines the fresh taste of pesto with the rich flavor of sun-dried tomatoes, creating a delightful meal that’s both healthy and satisfying.

The image showcases a beautifully plated spaghetti squash, topped with vibrant green pesto and bright red sun-dried tomatoes. Pine nuts add a nice crunch, while fresh basil leaves bring a pop of color. This dish is not just visually appealing; it’s packed with nutrients and flavor.

Making this dish is simple and quick. You can enjoy it as a light lunch or a hearty dinner. It’s also a great way to impress guests with minimal effort. Let’s dive into the recipe!

Ingredients

• 1 medium spaghetti squash
• 1 cup basil pesto
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup pine nuts
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat your 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 cut sides and season with salt and pepper.
4. Place the squash cut side down on a baking sheet and roast for about 30-40 minutes, or until tender.
5. Once cooked, let it cool slightly, then use a fork to scrape out the strands into a bowl.
6. In a large mixing bowl, combine the spaghetti squash strands with pesto and sun-dried tomatoes. Toss until well coated.
7. Serve in the squash halves or on a plate, topped with pine nuts and fresh basil leaves.