10 Low-Carb Spaghetti Squash Dinners

Garlic Shrimp Scampi

Garlic Shrimp Scampi over spaghetti squash is a delightful low-carb twist on a classic pasta dish.

Ingredients:

• 1 large spaghetti squash
• 1 lb shrimp, peeled and deveined
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/4 cup parsley, chopped
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half, remove seeds, and bake cut-side down on a baking sheet for 35-40 minutes.
2. While the squash bakes, heat olive oil in a large pan over medium heat. Add garlic and sauté until fragrant.
3. Add shrimp to the pan, cooking until pink and opaque. Stir in lemon juice, parsley, salt, and pepper.
4. Using a fork, shred the cooked spaghetti squash into strands and toss with the shrimp scampi. Serve immediately.

Creamy Tuscan Chicken Spaghetti Squash

Indulge in the rich flavors of Tuscan spices and tender chicken breast in this creamy, low-carb meal.

Ingredients:

• 1 large spaghetti squash
• 2 chicken breasts, diced
• 1 cup heavy cream
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups spinach
• 3 cloves garlic, minced
• 1/2 teaspoon Italian seasoning
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half, remove seeds, and bake cut-side down for 35-40 minutes.
2. In a skillet, cook diced chicken until browned. Add garlic, sun-dried tomatoes, Italian seasoning, and cook for another minute.
3. Stir in heavy cream and spinach, cooking until the spinach wilts and sauce thickens.
4. Use a fork to scrape spaghetti squash into strands, toss with the creamy sauce, and serve.

Pesto and Sundried Tomato Spaghetti Squash

Enjoy a burst of Italian flavors with this vibrant and easy-to-make pesto spaghetti squash dish.

Ingredients:

• 1 large spaghetti squash
• 1/2 cup pesto
• 1/3 cup sun-dried tomatoes, sliced
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 400°F (200°C) and cut the spaghetti squash in half, removing seeds. Bake cut-side down for about 35-40 minutes.
2. In a bowl, mix pesto, sun-dried tomatoes, and Parmesan cheese.
3. Once baked, shred the spaghetti squash into strands with a fork and toss with the pesto mixture.
4. Season with salt and pepper, and serve warm.

Moroccan Spiced Beef Spaghetti Squash

Bring a taste of Morocco into your kitchen with this exotic and flavorful beef and spaghetti squash dish.

Ingredients:

• 1 large spaghetti squash
• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 400°F (200°C), cut the spaghetti squash in half, remove seeds, and bake for 35-40 minutes.
2. In a skillet, cook ground beef until browned. Add onion, garlic, cumin, paprika, and cinnamon, cooking until fragrant.
3. Shred the cooked spaghetti squash and mix with the spiced beef.
4. Season with salt and pepper, and serve immediately.

Lemon Basil Chicken Spaghetti Squash

This bright and fresh lemon basil chicken is perfectly paired with tender spaghetti squash strands for a light dinner.

Ingredients:

• 1 large spaghetti squash
• 2 chicken breasts, sliced
• Juice of 1 lemon
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 400°F (200°C), cut the spaghetti squash in half, remove seeds, and bake for 35-40 minutes.
2. Cook sliced chicken in a pan with garlic until golden brown. Add lemon juice and basil, cooking for another minute.
3. Shred the baked spaghetti squash and mix with the lemon basil chicken.
4. Season with salt and pepper, and serve hot.

Thai Peanut Chicken Spaghetti Squash

For a nutty and rich flavor, try this Thai-inspired peanut chicken paired with spaghetti squash.

Ingredients:

• 1 large spaghetti squash
• 1 lb chicken breast, sliced
• 1/3 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 teaspoon ginger, grated
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 400°F (200°C), cut the spaghetti squash in half, remove seeds, and bake for 35-40 minutes.
2. In a small saucepan, combine peanut butter, soy sauce, lime juice, and ginger, and heat until smooth.
3. Cook sliced chicken in a pan until done, then add the peanut sauce, stirring to coat.
4. Shred the spaghetti squash, mix with the peanut chicken, and serve.

Spinach and Feta Stuffed Spaghetti Squash

This spinach and feta filled squash is a satisfying and nutrient-packed meal that's low in carbs.

Ingredients:

• 1 large spaghetti squash
• 2 cups spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup pine nuts, toasted
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 400°F (200°C), cut the spaghetti squash in half, remove seeds, and bake for 35-40 minutes.
2. In a bowl, combine spinach, feta cheese, and pine nuts.
3. After baking, shred the squash and mix with the spinach and feta mixture.
4. Season with salt and pepper, and serve immediately.

Bacon and Brussels Sprouts Spaghetti Squash

For a hearty and savory dish, pair crispy bacon with roasted Brussels sprouts in this spaghetti squash recipe.

Ingredients:

• 1 large spaghetti squash
• 6 slices bacon, chopped
• 2 cups Brussels sprouts, halved
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 400°F (200°C), cut the spaghetti squash in half, remove seeds, and bake for 35-40 minutes.
2. Cook bacon in a pan until crispy, then remove, reserving the fat. Add Brussels sprouts and garlic to the pan, cooking until tender.
3. Shred the baked squash, and mix with bacon and Brussels sprouts.
4. Season with salt and pepper, and serve immediately.

Mediterranean Spaghetti Squash with Olives and Capers

This Mediterranean-inspired dish combines the tangy flavors of olives and capers for a light and appetizing meal.

Ingredients:

• 1 large spaghetti squash
• 1/2 cup Kalamata olives, sliced
• 2 tablespoons capers, rinsed
• 1/4 cup parsley, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 400°F (200°C), cut the spaghetti squash in half, remove seeds, and bake for 35-40 minutes.
2. In a bowl, combine olives, capers, parsley, and olive oil.
3. Shred the spaghetti squash, and toss with the olive mixture.
4. Season with salt and pepper, and serve warm.

Cheesy Broccoli Spaghetti Squash

For a comforting meal, combine sharp cheddar cheese with nutritious broccoli and spaghetti squash.

Ingredients:

• 1 large spaghetti squash
• 2 cups broccoli florets
• 1 cup cheddar cheese, shredded
• 1/4 cup milk
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 400°F (200°C), cut the spaghetti squash in half, remove seeds, and bake for 35-40 minutes.
2. Steam broccoli until tender.
3. In a saucepan, heat milk and stir in cheddar cheese until melted.
4. Shred the spaghetti squash, mix with broccoli and cheese sauce, and season with salt and pepper before serving.