10 Easy One-Pan Spaghetti Squash Recipes for Effortless Clean-Up

If you're looking for tasty meals that don't leave you with a mountain of dishes, these one-pan spaghetti squash recipes are the answer. Perfectly cooked squash serves as a delicious base for a variety of ingredients, letting you whip up satisfying dishes all while keeping clean-up to a bare minimum. Let's dig into some easy recipes that make weeknight dinners a breeze!

Creamy Alfredo Spaghetti Squash Bake

This creamy Alfredo spaghetti squash bake is a delightful twist on traditional pasta dishes. The image shows a golden, cheesy casserole with a rich, creamy texture, topped with fresh basil leaves. It’s not just visually appealing; it’s also a comforting meal that’s easy to prepare and clean up.

Spaghetti squash serves as a fantastic low-carb alternative to pasta. When roasted, it transforms into tender strands that mimic spaghetti. This dish combines those strands with a luscious Alfredo sauce, making it a perfect choice for a cozy dinner.

To make this recipe, you’ll need a few simple ingredients. The creamy sauce is made from butter, heavy cream, and Parmesan cheese, creating a rich flavor that pairs perfectly with the squash. Topping it with mozzarella adds a delightful cheesy crust.

Let’s get cooking!

Ingredients

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic minced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup shredded mozzarella cheese
• Fresh parsley for garnish optional

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
3. Make the Alfredo Sauce: In a saucepan over medium heat, combine heavy cream, Parmesan cheese, minced garlic, garlic powder, and onion powder. Stir until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
4. Combine and Bake: Once the squash is cooked, use a fork to scrape the strands into a large bowl. Mix in the Alfredo sauce and half of the mozzarella cheese. Transfer the mixture to a baking dish, top with the remaining mozzarella cheese, and bake for 15-20 minutes, or until bubbly and golden.
5. Serve: Garnish with fresh parsley if desired and serve hot.

Spicy Chipotle And Black Bean Spaghetti Squash

Spaghetti squash is a fantastic way to enjoy a healthy meal without the hassle of traditional pasta. This spicy chipotle and black bean version is not only easy to make but also packed with flavor. The image shows a bowl filled with strands of spaghetti squash topped with black beans, fresh cilantro, and a zesty salsa. Lime wedges add a refreshing touch, making it perfect for a light lunch or dinner.

To prepare this dish, start by roasting the spaghetti squash until tender. While it cooks, you can whip up a quick chipotle sauce by blending chipotle peppers in adobo sauce with some garlic and lime juice. Once the squash is ready, scrape out the strands and mix them with the black beans and chipotle sauce. Top with fresh salsa, cilantro, and lime for a delicious finish.

Ingredients

• 1 medium spaghetti squash
• 1 can (15 oz) black beans, drained and rinsed
• 2-3 chipotle peppers in adobo sauce
• 2 cloves garlic
• Juice of 1 lime
• 1 cup fresh salsa
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Place the squash halves cut-side down on a baking sheet. Roast for about 30-40 minutes until tender.
3. In a blender, combine chipotle peppers, garlic, and lime juice. Blend until smooth.
4. Once the squash is cooked, use a fork to scrape out the strands into a large bowl.
5. Add the black beans and chipotle sauce to the spaghetti squash. Toss to combine.
6. Serve topped with fresh salsa, cilantro, and lime wedges.

Italian Sausage And Marinara Spaghetti Squash

Spaghetti squash is a fantastic alternative to traditional pasta, and it pairs perfectly with Italian sausage and marinara sauce. This dish is not only delicious but also easy to make, making it a great choice for busy weeknights. The image shows a warm bowl of spaghetti squash topped with savory sausage and rich marinara, garnished with fresh herbs and cheese. It’s a comforting meal that feels indulgent without the heavy cleanup.

The beauty of this recipe is in its simplicity. You can roast the spaghetti squash in one pan while the sausage simmers in the marinara sauce. This means less time spent washing dishes and more time enjoying your meal. Plus, the flavors meld beautifully, creating a satisfying dish that everyone will love.

Ingredients

• 1 medium spaghetti squash
• 1 pound Italian sausage (sweet or spicy)
• 2 cups marinara sauce
• 1/2 cup grated Parmesan cheese
• Fresh parsley or basil for garnish
• Salt and pepper to taste

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. Roast for about 30-40 minutes, or until tender.
3. While the squash is roasting, heat a skillet over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon.
4. Once the sausage is cooked, pour in the marinara sauce and simmer for about 10 minutes.
5. When the squash is done, let it cool slightly. Use a fork to scrape the flesh into spaghetti-like strands.
6. In a bowl, combine the spaghetti squash with the sausage and marinara mixture. Toss to combine.
7. Serve hot, topped with grated Parmesan and fresh herbs.

Lemon And Parmesan Spaghetti Squash

Lemon and Parmesan Spaghetti Squash is a delightful dish that brings a burst of flavor to your table. The image showcases a bowl of perfectly cooked spaghetti squash, topped with fresh basil and a sprinkle of Parmesan cheese. The vibrant yellow of the squash contrasts beautifully with the green basil leaves, making it not just tasty but also visually appealing.

This recipe is perfect for those busy weeknights when you want something healthy yet satisfying. The lemon adds a refreshing zing, while the Parmesan gives it a rich, savory depth. Plus, it’s a one-pan meal, which means less time cleaning up!

To prepare this dish, you’ll need a few simple ingredients. The combination of lemon juice, zest, and Parmesan creates a light sauce that coats the spaghetti squash beautifully. Serve it as a main dish or a side, and you’ll impress everyone with its flavor and simplicity.

Ingredients

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 lemon (juiced and zested)
• 1/2 cup grated Parmesan cheese
• 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. Add lemon juice, zest, and Parmesan cheese to the spaghetti squash. Toss until well combined.
7. Garnish with fresh basil leaves and serve warm.

Sweet And Spicy Bbq Chicken Spaghetti Squash

Sweet and spicy BBQ chicken spaghetti squash is a delightful dish that combines the best of both worlds: the healthiness of spaghetti squash and the bold flavors of BBQ chicken. This recipe is perfect for busy weeknights when you want something quick and easy, but still packed with flavor.

The image shows a hearty bowl of spaghetti squash topped with tender BBQ chicken, garnished with fresh green onions and cilantro. The golden strands of spaghetti squash serve as a fantastic base, soaking up all the delicious BBQ sauce. It’s not just tasty; it’s also visually appealing!

Making this dish is straightforward. You’ll start by roasting the spaghetti squash until it’s tender. While that’s happening, cook your chicken with your favorite BBQ sauce. Once everything is ready, simply combine the chicken and squash, and you have a meal that’s both satisfying and easy to clean up!

Ingredients

• 1 medium spaghetti squash
• 2 cups cooked shredded chicken
• 1 cup BBQ sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• Green onions, chopped (for garnish)
• Cilantro, 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 the inside of the squash with olive oil, and season with salt and pepper. Place cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender.
3. While the squash is roasting, heat the shredded chicken in a pan over medium heat. Stir in the BBQ sauce and cook until heated through.
4. Once the squash is done, use a fork to scrape the flesh into strands. Place the spaghetti squash strands in a bowl and top with the BBQ chicken mixture.
5. Garnish with chopped green onions and cilantro before serving.

Buffalo Chicken Spaghetti Squash Bake

This Buffalo Chicken Spaghetti Squash Bake is a fantastic way to enjoy a hearty meal without the mess of traditional pasta. The image shows a bubbling dish filled with spaghetti squash, topped with melted cheese and crispy bits, all drizzled with a spicy buffalo sauce. Fresh celery sticks sit nearby, ready to add a crunchy contrast to the creamy bake.

Making this dish is simple and rewarding. Start by roasting the spaghetti squash until it’s tender. While that’s cooking, mix shredded chicken with buffalo sauce and cream cheese. Once the squash is ready, scrape it into strands and combine it with the chicken mixture. Top it off with cheese and bake until golden. This meal is perfect for busy weeknights!

Ingredients

• 1 medium spaghetti squash
• 2 cups cooked chicken, shredded
• 1/2 cup buffalo sauce
• 1/2 cup cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1/4 cup blue cheese crumbles (optional)
• Salt and pepper to taste
• Chopped celery for serving

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
2. In a bowl, mix the shredded chicken with buffalo sauce and cream cheese until well combined. Season with salt and pepper.
3. Once the squash is done, let it cool slightly. Use a fork to scrape the flesh into strands and add it to the chicken mixture.
4. Transfer the mixture to a baking dish. Top with mozzarella cheese and blue cheese crumbles if using.
5. Bake for 20-25 minutes until the cheese is melted and bubbly. Serve hot with celery sticks on the side.

Greek-Style Spaghetti Squash With Feta And Olives

This Greek-Style Spaghetti Squash is a delightful dish that brings together fresh flavors in a simple, one-pan meal. The image showcases a beautifully roasted spaghetti squash, filled with vibrant cherry tomatoes, briny olives, and creamy feta cheese. It’s a feast for the eyes and a treat for the taste buds!

To make this dish, start by roasting your spaghetti squash until it’s tender. Once it’s ready, use a fork to fluff the insides into spaghetti-like strands. Then, mix in halved cherry tomatoes, Kalamata olives, and crumbled feta cheese. A drizzle of olive oil and a sprinkle of fresh herbs like parsley or oregano will elevate the flavors even more. This meal is not only quick to prepare but also makes clean-up a breeze!

Enjoy this dish warm or at room temperature, making it perfect for meal prep or a quick weeknight dinner. It’s healthy, satisfying, and packed with Mediterranean goodness!

Ingredients

• 1 medium spaghetti squash
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 2 tablespoons olive oil
• Fresh parsley or oregano, chopped
• Salt and pepper to taste

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. Place the squash cut-side down on a baking sheet.
4. Bake for about 30-40 minutes, or until the flesh is tender and easily shredded with a fork.
5. Once cooked, let it cool slightly, then use a fork to scrape the insides into strands.
6. In a large bowl, combine the spaghetti squash strands, cherry tomatoes, olives, and feta cheese. Drizzle with olive oil and toss gently.
7. Garnish with fresh herbs and serve warm or at room temperature.

Honey Garlic Shrimp Spaghetti Squash

This Honey Garlic Shrimp Spaghetti Squash is a delightful dish that combines the sweetness of honey with the savory taste of garlic. The shrimp is perfectly cooked and sits atop a bed of spaghetti squash, making it a healthy and satisfying meal. The vibrant colors of the dish, with the golden shrimp and fresh green onions, make it as appealing to the eyes as it is to the palate.

The best part? This recipe is made in one pan, so clean-up is a breeze. You can enjoy a delicious meal without the hassle of multiple pots and pans. It’s perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen.

Let’s get cooking!

Ingredients

• 1 medium spaghetti squash
• 1 pound shrimp, peeled and deveined
• 2 tablespoons honey
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon sesame oil
• 2 green onions, sliced
• Sesame seeds for garnish
• Salt and pepper to taste

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 until tender.
2. While the squash is roasting, heat sesame oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque.
4. Stir in honey and soy sauce, mixing well to coat the shrimp. Cook for another 2 minutes to let the sauce thicken slightly.
5. Once the spaghetti squash is done, use a fork to scrape the flesh into strands. Serve the shrimp over the spaghetti squash, garnished with sliced green onions and sesame seeds.

Eggplant Parmesan Spaghetti Squash

This Eggplant Parmesan Spaghetti Squash is a delightful twist on a classic dish. The spaghetti squash serves as a light and healthy base, while the eggplant adds a rich, savory flavor. Topped with marinara sauce and a sprinkle of cheese, it’s a satisfying meal that’s easy to prepare.

The image showcases a bowl filled with tender spaghetti squash strands, topped with slices of golden-brown eggplant. The eggplant is layered with marinara sauce and melted cheese, creating a mouthwatering presentation. Fresh basil leaves add a pop of color and a hint of freshness.

This recipe is perfect for busy weeknights. You can roast the spaghetti squash and eggplant in one pan, making clean-up a breeze. Plus, it’s a great way to sneak in some veggies!

Ingredients

• 1 medium spaghetti squash
• 1 large eggplant, sliced into rounds
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh 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 with olive oil, salt, and pepper. Place cut-side down on a baking sheet.
3. Arrange the eggplant slices on the same baking sheet. Drizzle with olive oil and season with salt and pepper.
4. Bake for 30-35 minutes until the squash is tender and the eggplant is golden.
5. Once cooked, scrape the spaghetti squash with a fork to create strands. Place in a serving bowl.
6. Layer the eggplant slices on top of the spaghetti squash. Pour marinara sauce over the eggplant and sprinkle with mozzarella and Parmesan cheese.
7. Return to the oven for an additional 10 minutes until the cheese is bubbly and golden.
8. Garnish with fresh basil before serving. Enjoy your delicious Eggplant Parmesan Spaghetti Squash!

Mexican-Style Spaghetti Squash With Avocado Salsa

This Mexican-style spaghetti squash dish is a fun twist on traditional flavors. The bright colors of the ingredients make it visually appealing and inviting. The squash is cooked until tender, then filled with a hearty mixture of black beans, corn, and fresh tomatoes. Topped with a refreshing avocado salsa, it’s a meal that’s both healthy and satisfying.

The combination of textures and flavors in this dish is fantastic. The spaghetti squash provides a light base, while the black beans add protein and fiber. The corn brings a sweet crunch, and the tomatoes add juiciness. Finally, the avocado salsa gives a creamy finish that ties everything together.

Perfect for a quick weeknight dinner, this recipe is not only delicious but also easy to clean up. You can roast the squash and prepare the filling all in one pan, making it a breeze to enjoy a flavorful meal without the hassle.

Ingredients

• 1 medium spaghetti squash
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 1 cup diced tomatoes
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 avocado, diced
• 1/4 cup chopped cilantro
• Juice of 1 lime
• Extra lime wedges for serving

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Place the squash halves cut side down on a baking sheet. Roast for about 30-40 minutes, or until tender.
3. In a bowl, mix together the black beans, corn, diced tomatoes, cumin, salt, and pepper.
4. Once the squash is done, flip it over and use a fork to scrape out the spaghetti-like strands. Mix the strands with the bean mixture.
5. In another bowl, combine the diced avocado, cilantro, and lime juice. Season with salt.
6. Fill the spaghetti squash halves with the bean mixture and top with the avocado salsa. Serve with extra lime wedges on the side.