10 Gluten-Free Spaghetti Squash Meals

Garlic Shrimp Spaghetti Squash

This delectable dish combines succulent shrimp with roasted spaghetti squash for a light yet flavorful meal perfect for any occasion.

Ingredients:

• 1 medium spaghetti squash
• 1 lb shrimp, peeled and deveined
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Cooking Method:

1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half, remove seeds, and brush the flesh with olive oil. Season with salt and pepper.
3. Place squash halves cut side down on a baking sheet and roast for 35-40 minutes or until tender.
4. In a skillet, heat remaining olive oil over medium heat and sauté garlic until fragrant.
5. Add shrimp and cook until pink and opaque, about 3-4 minutes.
6. Stir in lemon juice and parsley.
7. Once the squash is cool enough to handle, use a fork to scrape out the strands.
8. Combine shrimp mixture with spaghetti squash strands and serve warm.

Spaghetti Squash Primavera

Enjoy a burst of colorful vegetables and Italian flavors with this healthy spaghetti squash primavera.

Ingredients:

• 1 medium spaghetti squash
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tsp dried Italian herbs
• 2 tbsp Parmesan cheese, grated (optional)

Cooking Method:

1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half, remove seeds, brush with olive oil, and season with salt and pepper.
3. Roast squash halves cut side down on a baking sheet for 35-40 minutes.
4. In a large skillet, heat olive oil over medium heat and sauté garlic until golden.
5. Add zucchini, bell pepper, tomatoes, and broccoli, cooking until vegetables are tender.
6. Season with salt, pepper, and Italian herbs.
7. Use a fork to scrape out spaghetti squash strands once cooked.
8. Toss with the vegetable mixture and top with Parmesan cheese, if desired.

Pesto Chicken Spaghetti Squash

This pesto chicken spaghetti squash is a nutritious twist on a classic Italian favorite.

Ingredients:

• 1 medium spaghetti squash
• 2 boneless, skinless chicken breasts
• 1/2 cup basil pesto
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp pine nuts (optional)

Cooking Method:

1. Preheat oven to 400°F (200°C).
2. Halve the spaghetti squash, remove seeds, brush with olive oil, and season with salt and pepper.
3. Roast squash cut side down for 35-40 minutes.
4. Season chicken breasts with salt and pepper and sauté in olive oil over medium heat until cooked through.
5. Once cooled, shred the chicken and mix with pesto and cherry tomatoes.
6. Fluff the spaghetti squash strands with a fork and combine with the pesto chicken mixture.
7. Top with pine nuts for added crunch.

Spaghetti Squash Pad Thai

Transform your kitchen into a street food haven with this guilt-free spaghetti squash pad Thai.

Ingredients:

• 1 medium spaghetti squash
• 1/2 lb chicken breast or firm tofu, cubed
• 2 eggs, lightly beaten
• 1 red bell pepper, thinly sliced
• 1 cup bean sprouts
• 3 green onions, chopped
• 2 cloves garlic, minced
• 3 tbsp fish sauce
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp sugar
• 2 tbsp peanuts, crushed
• 2 tbsp olive oil

Cooking Method:

1. Preheat oven to 400°F (200°C).
2. Halve the spaghetti squash, remove seeds, brush with olive oil, and roast cut side down for 35-40 minutes.
3. In a large pan, heat olive oil and cook the chicken or tofu until golden. Remove and set aside.
4. Add garlic and bell pepper, cooking until softened.
5. Push vegetables to one side, add eggs, and scramble until set.
6. Mix in fish sauce, soy sauce, lime juice, and sugar.
7. Combine chicken or tofu and bean sprouts with the vegetable mixture.
8. Scrape out spaghetti squash strands and toss with the pad Thai mixture.
9. Garnish with green onions and crushed peanuts before serving.

Creamy Alfredo Spaghetti Squash

Indulge in creamy Alfredo flavors without the guilt with this spaghetti squash adaptation.

Ingredients:

• 1 medium spaghetti squash
• 1 cup heavy cream or coconut milk
• 1/2 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 2 tbsp butter
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Cooking Method:

1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half, remove seeds, and roast cut side down for 35-40 minutes.
3. In a saucepan, melt butter over medium heat and sauté garlic until fragrant.
4. Stir in heavy cream, Parmesan, nutmeg, salt, and pepper, cooking until cheese is melted and sauce thickens.
5. Use a fork to scrape spaghetti squash strands and mix with the Alfredo sauce.
6. Top with fresh parsley and serve warm.

Taco Spaghetti Squash Boats

Spice up your dinner routine with these fun and flavorful taco spaghetti squash boats.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground beef or turkey
• 1 packet taco seasoning
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup salsa
• 1 cup cheddar cheese, shredded
• Salt and pepper to taste
• 2 tbsp fresh cilantro, chopped

Cooking Method:

1. Preheat oven to 400°F (200°C).
2. Halve the spaghetti squash, remove seeds, and roast cut side down for 35-40 minutes.
3. In a skillet, brown the ground meat over medium heat, then add taco seasoning, black beans, corn, and salsa.
4. Fluff the cooked spaghetti squash strands and place them back into the shells.
5. Top each squash half with the taco mixture and cheese.
6. Bake for an additional 10 minutes until the cheese is melted.
7. Garnish with chopped cilantro before serving.

Spaghetti Squash Carbonara

Enjoy a lighter version of the traditional Italian carbonara with this spaghetti squash recipe.

Ingredients:

• 1 medium spaghetti squash
• 4 slices bacon or pancetta, diced
• 2 eggs
• 1/2 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Cooking Method:

1. Preheat oven to 400°F (200°C).
2. Halve the spaghetti squash, remove seeds, and roast cut side down for 35-40 minutes.
3. Cook bacon in a skillet until crispy, then remove and set aside.
4. In the bacon fat, sauté garlic until fragrant.
5. In a bowl, whisk eggs and Parmesan together.
6. Scrape out the spaghetti squash strands and mix with the egg mixture while still hot to cook the eggs.
7. Stir in bacon and season with salt, pepper, and parsley.

Spaghetti Squash with Kale and Sausage

This hearty dish features savory sausage and nutrient-rich kale for a satisfying, gluten-free meal.

Ingredients:

• 1 medium spaghetti squash
• 1 lb Italian sausage, casings removed
• 2 cups kale, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup Parmesan cheese, grated (optional)

Cooking Method:

1. Preheat oven to 400°F (200°C).
2. Halve the spaghetti squash, remove seeds, and roast cut side down for 35-40 minutes.
3. Brown the sausage in a skillet over medium heat, breaking it up as it cooks.
4. Add garlic and kale, cooking until the kale is wilted.
5. Scrape out the spaghetti squash strands and combine with the sausage mixture.
6. Season with salt and pepper, and top with Parmesan cheese if desired.

Baked Spaghetti Squash Casserole

This baked casserole combines spaghetti squash with Italian herbs and cheese for a comforting dish.

Ingredients:

• 1 medium spaghetti squash
• 1 cup marinara sauce
• 1 cup ricotta cheese
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste

Cooking Method:

1. Preheat oven to 400°F (200°C).
2. Halve the spaghetti squash, remove seeds, and roast cut side down for 35-40 minutes.
3. In a bowl, mix together marinara sauce, ricotta, basil, oregano, salt, and pepper.
4. Use a fork to scrape out spaghetti squash strands and combine with the sauce mixture.
5. Transfer to a baking dish, top with mozzarella and Parmesan.
6. Bake for 25-30 minutes until the cheese is bubbly and golden.

Thai Peanut Spaghetti Squash

This Thai-inspired dish offers a creamy peanut sauce over tender strands of spaghetti squash.

Ingredients:

• 1 medium spaghetti squash
• 1/2 cup peanut butter
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp honey or maple syrup
• 1 clove garlic, minced
• 1 tsp ginger, grated
• 1/4 cup peanuts, chopped
• 1/4 cup fresh cilantro, chopped

Cooking Method:

1. Preheat oven to 400°F (200°C).
2. Halve the spaghetti squash, remove seeds, and roast cut side down for 35-40 minutes.
3. In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, garlic, and ginger until smooth.
4. Scrape out the spaghetti squash strands and toss with the peanut sauce.
5. Garnish with chopped peanuts and cilantro before serving.