10 Low-Carb Spaghetti Squash Ideas

Creamy Spinach and Artichoke Spaghetti Squash

This decadent dish brings together the creamy goodness of spinach and artichokes with the subtle sweetness of spaghetti squash.

Ingredients

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups fresh spinach
• 1 cup canned artichoke hearts, chopped
• 1/2 cup cream cheese
• 1/4 cup Parmesan cheese, grated
• 2 cloves garlic, minced

Cooking method

1. Preheat the oven to 400°F (200°C). Cut the squash in half, remove seeds, brush with olive oil, and season with salt and pepper.
2. Roast squash for 30-40 minutes until tender.
3. While squash is roasting, sauté garlic in olive oil, adding spinach and artichokes until spinach wilts.
4. Mix in cream cheese and Parmesan until smooth.
5. Scrape squash strands into a bowl; combine with creamy spinach mixture.
6. Serve warm, garnished with extra Parmesan if desired.

Thai Peanut Spaghetti Squash

Introduce some exotic flavors to your table with this delightful Thai-inspired dish.

Ingredients

• 1 medium spaghetti squash
• 1 tablespoon coconut oil
• 1/2 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 teaspoon red chili flakes
• 1/4 cup roasted peanuts, chopped
• 2 green onions, sliced

Cooking method

1. Preheat oven to 400°F (200°C). Halve the squash, remove seeds, and roast for 30-40 minutes until tender.
2. In a saucepan, melt coconut oil, then stir in peanut butter, soy sauce, lime juice, and chili flakes until smooth.
3. Scrape squash strands and mix with peanut sauce.
4. Garnish with peanuts and green onions before serving.

Mediterranean Stuffed Spaghetti Squash

Enjoy the fresh and vibrant tastes of the Mediterranean with this satisfying stuffed squash recipe.

Ingredients

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 cup cherry tomatoes, halved
• 1/2 cup kalamata olives, sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh basil, chopped

Cooking method

1. Preheat oven to 400°F (200°C). Cut squash in half, remove seeds, drizzle with olive oil.
2. Roast squash for 30-40 minutes until fork-tender.
3. In a bowl, combine tomatoes, olives, feta, and basil.
4. Scrape squash strands into this mixture and toss gently.
5. Serve immediately, with additional feta if desired.

Buffalo Chicken Spaghetti Squash

Bring a spicy twist to your meal with this Buffalo chicken-inspired spaghetti squash bake.

Ingredients

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 cup cooked chicken, shredded
• 1/4 cup hot sauce
• 2 tablespoons ranch dressing
• 1/2 cup shredded mozzarella cheese
• 1/4 cup green onions, chopped

Cooking method

1. Preheat oven to 400°F (200°C). Cut squash in half, remove seeds, brush with olive oil.
2. Roast squash for 30-40 minutes until tender.
3. Mix shredded chicken with hot sauce and ranch dressing.
4. Fill squash halves with chicken mixture, top with mozzarella.
5. Broil for 5 minutes until cheese bubbles.
6. Garnish with green onions before serving.

Garlic Parmesan Spaghetti Squash

Elevate your squash with simple yet impactful flavors of garlic and Parmesan.

Ingredients

• 1 medium spaghetti squash
• 3 tablespoons butter
• 4 cloves garlic, minced
• 1 teaspoon dried Italian herbs
• 1/2 cup Parmesan cheese, grated
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped

Cooking method

1. Preheat oven to 400°F (200°C). Halve the squash, scoop out seeds, and roast for 30-40 minutes.
2. Melt butter in a pan, add garlic, and sauté until fragrant.
3. Stir in Italian herbs, salt, and pepper.
4. Mix squash strands with garlic butter and Parmesan.
5. Garnish with parsley before serving.

Pesto Chicken Spaghetti Squash

This recipe pairs fragrant pesto with tender chicken for a wholesome, herbaceous meal.

Ingredients

• 1 medium spaghetti squash
• 1 cup cooked chicken, cubed
• 1/4 cup pesto sauce
• 1/2 cup cherry tomatoes, halved
• 1/4 cup toasted pine nuts
• 1/4 cup fresh basil, chopped

Cooking method

1. Preheat oven to 400°F (200°C). Cut squash in half, remove seeds, and bake for 30-40 minutes.
2. In a bowl, mix chicken with pesto sauce.
3. Toss squash strands with pesto chicken and cherry tomatoes.
4. Garnish with pine nuts and basil before serving.

Mushroom and Sage Spaghetti Squash

Savory mushrooms and aromatic sage create a comforting and satisfying dish.

Ingredients

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 8 ounces mushrooms, sliced
• 1 tablespoon fresh sage, chopped
• Salt and pepper to taste
• 1/4 cup Parmesan cheese, grated

Cooking method

1. Preheat oven to 400°F (200°C). Cut squash in half, remove seeds, and roast for 30-40 minutes.
2. Sauté mushrooms in olive oil until golden brown, then add sage, salt, and pepper.
3. Combine squash strands with mushroom mixture and Parmesan.
4. Serve hot, garnished with additional sage.

Zucchini and Tomato Spaghetti Squash Bake

Combine fresh zucchini and tomatoes for an effortless, nutritious bake that highlights summer's bounty.

Ingredients

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup mozzarella cheese, shredded
• Salt and pepper to taste
• 1 tablespoon fresh basil, chopped

Cooking method

1. Preheat oven to 400°F (200°C). Halve squash, remove seeds, and roast for 30-40 minutes.
2. Sauté zucchini and tomatoes in olive oil with salt and pepper.
3. Mix squash strands with vegetables and mozzarella.
4. Bake for an additional 10 minutes until cheese is melted.
5. Top with fresh basil before serving.

Spaghetti Squash Carbonara

Reimagine a classic carbonara with spaghetti squash for a lighter take on the Italian favorite.

Ingredients

• 1 medium spaghetti squash
• 4 slices bacon, chopped
• 2 eggs
• 1 cup Parmesan cheese, grated
• Black pepper to taste
• 1 tablespoon fresh parsley, chopped

Cooking method

1. Preheat oven to 400°F (200°C). Halve the squash, remove seeds, and roast for 30-40 minutes.
2. Cook bacon until crispy, remove and drain.
3. Whisk eggs with Parmesan and black pepper.
4. Mix squash strands with bacon, then combine with egg mixture quickly to form a creamy sauce.
5. Garnish with parsley and serve immediately.

Taco Spaghetti Squash

This fun twist on tacos makes for a hearty, festive meal that’s sure to please.

Ingredients

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 packet taco seasoning
• 1/2 cup cheddar cheese, shredded
• 1/4 cup salsa
• 1/4 cup sour cream
• 2 tablespoons fresh cilantro, chopped

Cooking method

1. Preheat oven to 400°F (200°C). Halve the squash, remove seeds, and roast for 30-40 minutes.
2. Brown ground beef, drain excess fat, and mix in taco seasoning.
3. Combine squash strands with meat and cheese.
4. Top with salsa, sour cream, and cilantro before serving.