You’ll Definitely Want to Get Some Spaghetti Squash After Checking out These Recipes!

If you haven’t tried spaghetti squash, then you are missing out. My husband really doesn’t like squash, but even he can handle spaghetti squash- it’s not mushy, it’s got a great flavor, and it can be used in so many dishes! I personally love it!

It’s also great because it’s a low-calorie food with plenty of nutrients! It has tons of Vitamin C, fiber, manganese, Vitamin B6, and it’s also full of antioxidants. It’s also great for those with blood sugar issues; though it has carbs, it also has tons of fiber which helps with regulating blood sugars. Basically, this is definitely something you want to add to your regular meals! Something tasty and healthy is always a win-win!

While you can just cook spaghetti squash in the oven and eat it with a little salt and pepper, there’s so much more you can do with it as well! Here are a few ideas:

  • It’s a great spaghetti substitute! I love cooking up spaghetti squash and serving it with parmesan chicken and pasta sauce- a very carby meal suddenly becomes very healthy!
  • Really, it’s a great substitute for any pasta dish. You can top it with meatballs, shrimp scampi, pesto and tomatoes, plain parmesan- literally anything you would put on regular pasta will go great with spaghetti squash!
  • Put it on top of tostadas with black beans and tomatoes.
  • Throw it into fried rice (not sticky rice recipes, though).
  • Toss leftovers into chili or sloppy joes for some sneaky added nutrition!
  • Use it as a pizza topping.
  • Make a spaghetti squash crust! Here are some instructions on how to do that.
  • Use it as a salad topping (though you’ll want to add it in the end so that it doesn’t get soggy from soaking up the moisture from everything).
  • Add ¼ to ½ cup to your favorite baked good recipe.
  • Put it on top of toast- one recommendation was toasting bread in olive oil and topping with squash and ricotta or parmesan cheese. That sounds classy and delicious to me!
  • *This Caramelized Onion Spaghetti Squash is CALLING MY NAME. I’m totally making this- next time I go to the grocery store.

  • Caramelized Onion Spaghetti Squash

    Onions sautéed with butter and olive oil create this scrumptious Caramelized Onion Spaghetti Squash recipe, complete with mushrooms!

    Prep time:
    Cook time:
    Serving size: 2
    Calories per serving: 671

    1 2-3 pound spaghetti squash
    1/4 cup olive oil
    2 tablespoons butter
    2 medium yellow onions peeled and sliced into longer strips if possible
    1 1/2 cups mushrooms
    1 cup kale
    1/4 teaspoon rosemary i used fresh, but dried would work too
    salt and pepper to taste
    optional: sprinkle of Parmesan cheese

    Preheat oven to 350°.

    Slice squash in half, remove seeds and place on baking sheet.

    Brush 2 tbsp olive oil on both sides of the squash (1 tbsp per half) and then place face down in the oven.

    While squash is roasting, melt butter and last 2 tbsp oil over medium-high in a large skillet.

    Add onions to skillet, stirring occasionally. After 5 minutes, add mushrooms.

    After approximately 10 minutes, the onions should start to caramelize. If they look like they're burning at all, add an extra tablespoon of oil.

    Add kale to skillet and continue to stir everything together until onions turn a nice golden brown color.

    After 45 minutes, remove squash from oven and allow 10 or so minutes for it to cool off.

    Once slightly cooler, use a fork to remove "spaghetti" from squash and place in a skillet; add rosemary, salt and pepper and stir everything together.

    Add parmesan cheese if you wish and enjoy!


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  • These Spaghetti Squash fritters look heavenly!

  • Spaghetti Squash Fritters

    These tasty spaghetti squash fritters are the perfect low carb alternative to potato pancakes.

    Prep time:
    Cook time:
    Serving size: 4
    Calories per serving: 193

    1 large egg
    1/2 teaspoon diamond crystal kosher salt
    1/8 teaspoon black pepper
    1/4 teaspoon garlic powder
    1/8 teaspoon dried thyme
    1 cup (heaping) cooked spaghetti squash, very well-drained (6 oz)*
    1/4 cup blanched almond flour
    1/4 cup grated Parmesan cheese
    2 tablespoons butter

    In a medium bowl, lightly beat the egg, kosher salt, black pepper, garlic powder, and thyme. Add the squash, the almond flour, and the parmesan. Mix well with a fork to combine.

    Heat the butter in a large, 12-inch nonstick skillet over medium heat.

    Spoon the spaghetti squash mixture onto the skillet, measuring 1/4 cup per fritter. Lightly flatten with a spatula. Cook until golden brown, about 3 minutes per side. Flip them carefully - they're delicate.

    Serve immediately, topped (if desired) with sour cream.


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  • BBQ Spaghetti Squash Sliders sound like the perfect summer appetizer or potluck meal!

  • BBQ Spaghetti Squash Sliders

    Cook time:
    Yield: 12 servings
    Serving size: 12
    Calories per serving: 317

    1 small spaghetti squash (about 3 pounds)
    kosher salt
    3/4 cup of your favorite barbecue sauce
    3 tablespoons pure maple syrup
    2 tablespoons tomato paste
    2/3 cup apple, plus 2 tablespoons cider vinegar
    2 teaspoons mayonnaise
    1/4 plus 2 tablespoons cabbage, finely chopped
    1/4 small red onion, finely chopped
    24 mini slider hamburger buns
    1 english cucumber, cut into 1/4-inch-thick slices

    Preheat the oven to 350 degree F; line a baking sheet with foil.

    Halve the squash lengthwise and scoop out the seeds. Season the flesh generously with salt and brush with 1/4 cup of the barbecue sauce. Arrange flesh-side down on the prepared baking sheet and roast until tender and the squash strands are easily separated with a fork, 45 minutes to 1 hour. Let cool for a few minutes on the baking sheet.

    Meanwhile, whisk together the maple syrup, tomato paste, 2/3 cup of the vinegar, remaining 1/2 cup barbecue sauce, a pinch of salt and 1 cup water in a small saucepan. Bring to a boil, then reduce to a simmer and cook until thickened, 15 to 20 minutes. Keep warm.

    Mix together the mayonnaise, cabbage, onion and remaining 2 tablespoons vinegar in a medium bowl. Season with salt.

    Use a fork to separate the squash strands (keep them in the skins). Divide 1 1/4 cups of the sauce between the 2 halves and mix until the squash strands are coated. Season with salt.

    Slice the buns open about three-quarters of the way. Divide the cucumber slices among the buns. Fill each with a generous amount of the squash and top with some slaw. Serve with extra sauce on the side.


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  • Cheesy Spaghetti Squash Melts. If you’re a fan of tomato sauce, this looks like a killer dish!

  • Cheesy Spaghetti Squash Melts

    These cheesy spaghetti squash melts come together in less than 30 minutes!

    Serving size: 8
    Calories per serving: 157

    1 spaghetti squash
    1 teaspoon olive oil
    3/4 teaspoon salt
    1 clove garlic, minced
    1/2 teaspoon dried oregano
    1/2 teaspoon dried thyme
    1 tablespoon chopped fresh parsley, plus more for garnish
    1 pinch red pepper flakes
    1 cup tomato sauce
    8-10 slices bread
    1 clove garlic, peeled
    1/2 cup shredded cheese

    Using a sharp knife, cut the spaghetti squash in half. Scrap the inside of the spaghetti squash, with a metal spoon, so that the spaghetti squash comes out in small pieces. You should get about 3 cups.
    Heat a large pan with olive oil over medium heat. Add the minced garlic and stir for 30 seconds. Next add the spaghetti squash and the remaining herbs and spices. Cook spaghetti squash until tender, 10-12 minutes. Add the tomato sauce and stir.
    Turn the oven to broil. Place the bread onto a large cookie sheet and stick under the broiler for 1-2 minutes, until slightly toasted. Take bread out and rub each slice with the garlic clove. Top each with a large spoonful of the spaghetti squash mixture and sprinkle with desired amount of grated cheese. Place back under the broiler until cheese is melted, 2-3 minutes. Top with chopped parsley, if desired.


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  • This recipe was shared in our newsletter a few years ago, and it’s become one of my favorites!

What’s your favorite way to eat spaghetti squash? I’d love to hear it! Share with us below!


    Camille Hoffmann
    Weekly Newsletter Contributor since 2014
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