10 Delicious Spaghetti Squash Recipes That You Have to Try Out

By on June 11, 2017

By Lita Watson—

Spaghetti squash is one of the best substitutes for pasta. This is due to its low carbohydrate levels and low caloric value while remaining highly nutritious with high fiber, mineral and vitamin content. There are various ways of preparing a delicious spaghetti squash dish. 

Herein are 12 spaghetti squash recipes that you can try out. It is worth noting that you should opt for hard fruit that is pale in color and heavy size wise. Avoid fruit that is green in color or has soft spots. 

HOW TO MAKE SPAGHETTI SQUASH

There are three basic ways of preparing spaghetti squash for the following recipes; baking, boiling and microwaving. Click here to know more on how to make spaghetti squash

BAKING – Halve the squash and place cut side down on a greased baking sheet. Preheat oven to 350 degrees and cook for 30 minutes.

MICROWAVING – Halve the squash and remove seeds. Place in a dish with ¼ cup of water with the cut sides up. Cover with plastic wrap and cook for about 10 minutes.

BOILING – Place the squash in a large pot of boiling water and boil for about 30 minutes until flesh is tender.

1. SPAGHETTI SQUASH WITH TOMATOES AND HERBS

INGREDIENTS

  • 1 medium sized spaghetti squash
  • 2 minced garlic cloves
  • 1 can of drained and diced tomatoes
  • 2 teaspoons of olive oil
  • 2 or 3 tablespoons of parmesan cheese (grated)
  • 1 tablespoon of fresh basil (chopped)
  • 1/8 teaspoon of dried oregano

PREPARATION

Prepare and cook the squash as per the above instructions on how to make spaghetti squash. Sauté the minced garlic in the olive oil until it is soft and modestly fragrant. Add the diced tomatoes, basil and oregano to the sautéed garlic and then simmer for about 10 to 15 minutes. 

Carefully spoon the tomato mixture on top of the squash strands. Top the dish with Parmesan cheese. You can also use Romano cheese if preferred. Serve while hot.

2. SPAGHETTI SQUASH HASHBROWNS

INGREDIENTS

  • 1 medium sized spaghetti squash
  • 1/3 cup of all-purpose flour (opt for whole wheat flour for a healthier meal)
  • 4 tablespoons of olive oil or butter
  • cup of Parmesan cheese (grated)
  • Salt and pepper to taste

PREPARATION

Prepare and cook the spaghetti squash. Mix the squash strands with the whole-wheat flour and cheese. 

Heat 1 tablespoon of olive oil or butter in a skillet over medium to high set heat. Spoon ¼ cup of the spaghetti squash mixture into the skillet then pat and press the mixture to produce a thick hash brown cake. 

Cook until the bottom is a light brown hue. Turn the hash brown over and cook the other side until it is a light brown color. 

Repeat this process with the remaining squash mixture, adding olive oil or butter to the skillet as needed. Sprinkle the dish with salt and/or pepper to taste and serve while warm.

3. BUTTERED SPAGHETTI SQUASH

INGREDIENTS

  • 1 medium sized spaghetti squash
  • 2 tablespoons of butter or olive oil
  • Salt and pepper to taste
  • Marina sauce(optional)

PREPARATION

Prepare and cook the squash with any of the basic cooking methods mentioned earlier. Use a fork to pull the squash strands from the shell onto a serving bowl or plate. 

Mix thoroughly with butter or olive oil. Sprinkle with the salt and pepper to taste. Add warmed marina sauce as desired.

4. SPAGHETTI SQUASH WITH TOMATO-KALE SAUCE

INGREDIENTS

  • 2 medium sized spaghetti squash
  • 2 minced garlic cloves
  • 1 tablespoon of olive oil
  • 1 medium onion( chopped)
  • 2 cups of chopped kale
  • 1 chopped zucchini
  • 1 chopped yellow pepper(medium)
  • 2 tablespoons of seasoning
  • 1 diced tomato
  • Can of tomato sauce

PREPARATION

Heat olive oil in a pan over medium set heat. Add the kale, zucchini, onion and pepper. Sauté until the mixture is tender and crisp (approximately 5 minutes). Cut the spaghetti squash lengthwise in half and scrape out the seeds. 

Cook the spaghetti squash using the microwave method. Let it cool and scrape out the flesh of the squash. When the vegetables are tender, add garlic, diced tomatoes, tomato sauce, seasoning, and heat through. Season the sauce further to taste and serve over hot squash.

5. MUSHROOM SPAGHETTI SQUASH

INGREDIENTS

  • 1 spaghetti squash
  • pound of sliced mushrooms
  • 1 onion
  • 2 garlic cloves
  • 2 chopped tomatoes
  • 1 cup of cottage cheese
  • 1 cup mozzarella(grated)
  • Oregano, parsley, thyme and preferred herbs 
  • Parmesan( for topping)
  • Salt and pepper

PREPARATION

Preheat oven to 370 degrees. Halve the squash and scoop out the seeds. Bake on an oiled sheet face down until it can be pierced easily (about 30 minutes). Scoop out the pulp into a large bowl once it is cool enough to touch. 

Heat olive oil and sauté the mushrooms, herbs, garlic, onions, salt, and pepper. When onion becomes soft, add the tomatoes and cook until most of the liquid has evaporated.

Stir this mixture into the squash pulp with all the remaining ingredients. Spread into 2-quart casserole and top with Parmesan. Bake uncovered for 30 minutes and serve warm.

6. SPAGHETTI SQUASH WITH TOMATO-BEEF SAUCE

INGREDIENTS

  • 2 cups cooked spaghetti squash
  • 1 onion
  • 1 pound of ground beef
  • ¼ cup olive oil based dressing
  • 1 can tomato sauce
  • 1 can diced tomatoes
  • tablespoon oregano
  • 2 tablespoons cream cheese
  • ¼ cup parmesan cheese

PREPARATION

Cook onions and dressing in a skillet over medium heat. Add the ground beef and cook for about 10 minutes. Stir in the tomato sauce, oregano and diced tomatoes. 

Simmer over low set heat for 15 minutes while stirring occasionally. Stir in the cream cheese and spoon over the cooked spaghetti squash. Sprinkle the parmesan cheese and serve.

7. VEGETABLE BROTH SPAGHETTI SQUASH

INGREDIENTS

  • 1 spaghetti squash
  • 1 zucchini
  • 1 small eggplant
  • 1 white onion
  • 1 carrot
  • 1 celery stalk
  • 1 broccoli head
  • 4 asparagus spears
  • cauliflower head
  • 3 garlic cloves
  • 1 tablespoon olive oil
  • Chopped herbs(tarragon, parsley, thyme)
  • Salt and pepper
  • Parmesan cheese

PREPARATION

Prepare the spaghetti squash using the boiling method. Dice all vegetables. Heat olive oil in a large pan and sauté the onions and garlic until soft. Add all the other vegetables, herbs, salt and pepper to pan. 

Remove spaghetti squash from pot and allow to cool. Scrape out the flesh using a fork into a bowl then add the sautéed vegetables. Add this mixture into the squash shell and top with parmesan cheese. Bake the filled shell at 350 degrees for 10 minutes and serve while hot.

8. CINNAMON SPAGHETTI SQUASH PIE

INGREDIENTS

  • 1 large cooked spaghetti squash
  • 4 eggs
  • 1 cup whipping cream
  • 2 tablespoon cinnamon
  • tablespoons nutmeg
  • Brown sugar
  • Unbaked pie shell

PREPARATION

Cook the spaghetti squash. Scrape squash pulp from shell and blend until smooth. Measure 2 cups of squash and add to a strainer. Drain the excess liquid for about 10 minutes. Beat the eggs, whipping cream, cinnamon, and nutmeg in a large bowl. 

Stir in brown sugar and squash to taste. Pour the squash mixture into the pie shell and bake at 350 degrees for about one hour. Top with whipped cream and serve warm.

9. SPAGHETTI SQUASH CORN BREAD

INGREDIENTS

  • cup cornmeal
  • 1 cooked spaghetti squash
  • 2 eggs
  • cup flour
  • 4 tablespoon baking powder
  • teaspoon cinnamon
  • teaspoon allspice
  • cup butter
  • ¼ cup brown sugar
  • teaspoon salt
  • 2 teaspoons lemon juice
  • ¼ cup milk

PREPARATION

Mix the cornmeal, flour, baking powder, spices, and salt. Beat the butter and brown sugar in a separate bowl until light. Stir in the squash, eggs, lemon juice and milk and beat thoroughly. 

Add this to the flour mixture to create a light dough. Pour the dough into a greased pan and bake for about 1 hour at 350 degrees. Serve warm.

10. CURRIED SPAGHETTI SQUASH

INGREDIENTS

  • 1 cooked medium squash
  • 1 tablespoon olive oil
  • 2 teaspoons ginger
  • 1 teaspoon masala
  • 2 tablespoons lemon juice
  • 4 teaspoons honey
  • cup cilantro leaves
  • ¼ teaspoon kosher salt

PREPARATION

Halve the squash lengthwise and scoop out the seeds. Microwave the squash with the cut sides down in a bowl with 1 cup of water for 15 minutes. Let stand for 5 minutes. Heat olive oil in a skillet and sauté the masala and ginger until fragrant. 

Stir in honey and lemon juice while seasoning with the kosher salt. The sauce should be sweet and sour. Scrape out the pulp of the squash into a bowl and make long strands using a fork. Add the sauce and cilantro and serve warm.

About the Author Lita Watson:

Hi there! I’m Lita, voice of Quick Easy Cook and I’m absolutely in love with cooking blogs. I’m a beginner in cooking and i try my best to make it quick and easy. Even though, it’s not always quick and easy to keep up with fancy dinners… so i keep learning and blogging about quick and easy ways to create delicious and yummy foods for my two kids and a wonderful husband.

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10 Delicious Spaghetti Squash Recipes That You Have to Try Out