The Best Spaghetti Squash Recipes
Spaghetti Squash Tuna Noodle Casserole GF, V
A healthy spin on a comfort food classic, these spaghetti squash tuna noodle casserole boats are filled with loads of creamy goodness and ample protein.
Stuffed Spaghetti Squash Lasagna Boats V
Turn spaghetti squash into a meatless meal with this recipe for stuffed spaghetti squash lasagna bowls. Made with vegan ricotta and hemp parmesan.
Almond Pesto Spaghetti Squash with Shrimp GF, DF
This 4-ingredient pesto spaghetti squash features a creamy almond pesto sauce and is topped with cooked shrimp for a low-carb, protein-packed meal.
Spaghetti Squash Pad Thai GF, DF
This Pad Thai-inspired dish swaps out rice noodles for tender spaghetti squash strands, tossed with a vibrant almond-lime sauce and crisp veggies for a fresh weeknight twist.
Spaghetti Squash Pizza Crust GF, V
Reimagine pizza night with this crust made from roasted spaghetti squash and flaxseed. Light and veggie loaded and perfect for your favorite toppings.
Spaghetti Squash Baked Feta Pasta GF, VG
Cherry tomatoes and a block of creamy feta roast together, then mix with spaghetti squash noodles for a melty and flavor packed pasta alternative.
Pesto Spaghetti Squash Salad GF, VG
Roasted spaghetti squash strands meet basil and sun dried tomato pesto in this easy bowl that works warm or cold and comes together in minutes.
All the taco flavor with ground turkey, black beans, salsa and cheese combined with shredded spaghetti squash and baked until bubbly and irresistible.
Creamy Walnut Pasta Sauce with Spaghetti Squash Noodles GF, V
A silky walnut sauce coats spaghetti squash noodles with peas and parsley for an easy dinner that feels rich and satisfying.
Roasting halves is simple and flavorful: cut squash in half lengthwise, remove seeds, place cut-side down on a baking sheet, roast at 400°F for 30-40 minutes (depending on size) until fork-tender. Then scrape into strands. I also have an instant pot spaghetti squash recipe!
Yes. For microwave: poke a few holes in the shell, microwave whole for about 5-7 minutes depending on size, then cut and finish if needed. For air fryer: halves at ~370-400°F for ~20-25 minutes usually do the trick.
It doesn’t taste exactly like wheat pasta, it has a mild sweet-nutty flavor and a slightly crunchy bite if cooked right. But the fun part is using it in place of pasta for many dishes so you get a veggie base with noodle energy.
Don’t overcook: Check early and stop when tender but still has structure.
Roast cut-side down so the top isn’t sitting in its own moisture.
After scraping the strands, let them sit for 1 minute then fluff and drain any excess moisture with a paper towel if needed.
If you plan to use it in a casserole or bake, avoid adding too many watery ingredients (e.g., high-water veggies) without draining them first.
Look for a spaghetti squash that feels heavy for its size, with firm, matte skin and no soft spots or cracks. A deep golden-yellow color usually means it’s ripe. Avoid any with green patches, which can indicate it was picked too early.
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