12 Spaghetti Squash Comfort Food Hits

Creamy Spaghetti Squash Casserole

This comforting casserole combines creamy sauce with hearty spaghetti squash for a delicious and satisfying dish.

Ingredients:

• 1 medium spaghetti squash
• 2 cups shredded chicken
• 1 cup sour cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking method:

1. Preheat your oven to 375°F (190°C).
2. Cut the spaghetti squash in half, scoop out the seeds, and brush with olive oil.
3. Bake the squash halves face down for 40 minutes or until tender.
4. Use a fork to scrape out the squash strands and mix with the shredded chicken, sour cream, garlic powder, and half of the mozzarella cheese.
5. Season with salt and pepper, then transfer to a baking dish.
6. Top with remaining mozzarella and Parmesan cheese.
7. Bake for an additional 20 minutes until the cheese is bubbly and golden brown.

Spaghetti Squash Carbonara

Experience the classic flavors of carbonara with a healthy twist using spaghetti squash as the base.

Ingredients:

• 1 medium spaghetti squash
• 4 slices bacon, chopped
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking method:

1. Preheat your oven to 375°F (190°C).
2. Cut the spaghetti squash in half and remove the seeds, brushing the insides with olive oil.
3. Roast the squash halves face down on a baking sheet for 40 minutes or until tender.
4. Meanwhile, cook the bacon in a skillet until crispy, then set aside.
5. In a bowl, whisk the eggs, Parmesan, cream, salt, and pepper.
6. Scrape the squash strands into the bowl and mix with the bacon and egg mixture.
7. Return the mixture to the oven-safe skillet and bake for 10 minutes until the sauce thickens.

Spaghetti Squash Alfredo

A deliciously creamy Alfredo sauce combined with spaghetti squash for a guilt-free indulgence.

Ingredients:

• 1 medium spaghetti squash
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon butter
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. Halve the spaghetti squash, remove seeds, and rub the insides with olive oil.
3. Roast the squash halves face down for about 40 minutes until tender.
4. In a saucepan, melt the butter, then sauté the garlic until fragrant.
5. Add the heavy cream and bring to a simmer, then stir in Parmesan, salt, and pepper.
6. Scrape the squash into strands and toss with the Alfredo sauce.
7. Transfer to a serving dish and serve hot.

Spaghetti Squash Pad Thai

This healthier version of Pad Thai swaps noodles for spaghetti squash while retaining all the traditional flavors.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon peanut butter
• 1 teaspoon sugar
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 1/2 cup chopped peanuts
• 2 green onions, sliced
• 1 tablespoon olive oil

Cooking method:

1. Preheat your oven to 375°F (190°C).
2. Cut the spaghetti squash in half, scoop out the seeds, and brush the flesh with olive oil.
3. Roast the squash halves cut-side down for 40 minutes or until tender.
4. Mix soy sauce, lime juice, peanut butter, and sugar in a bowl.
5. Scrape the squash into strands and set aside.
6. In a large pan, heat olive oil, add eggs, and scramble gently.
7. Combine the squash, sauce, bean sprouts, and peanuts with the scrambled eggs.
8. Garnish with sliced green onions before serving.

Spaghetti Squash Lasagna

Layered with cheese and marinara sauce, this spaghetti squash lasagna is a low-carb take on the traditional Italian dish.

Ingredients:

• 1 medium spaghetti squash
• 1 cup marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking method:

1. Preheat oven to 375°F (190°C) and cut the spaghetti squash in half, removing seeds.
2. Brush the insides with olive oil and roast face down for 40 minutes.
3. Scrape squash strands and mix with ricotta, Italian seasoning, salt, and pepper.
4. In a baking dish, layer half of the squash mixture, marinara sauce, mozzarella, and Parmesan.
5. Repeat layers, finishing with cheese.
6. Bake for 25 minutes until cheese is bubbly and golden.

Spaghetti Squash Bolognese

Transform spaghetti squash into a hearty meal with this rich and flavorful Bolognese sauce.

Ingredients:

• 1 medium spaghetti squash
• 1 pound ground beef
• 1 can (14 oz) crushed tomatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. Halve the spaghetti squash and remove seeds, brushing with olive oil.
3. Roast squash face down for 40 minutes until tender.
4. In a skillet, heat olive oil, sauté onion and garlic until soft, then add beef.
5. Cook until beef is browned, add crushed tomatoes, oregano, salt, and pepper.
6. Simmer sauce for 15 minutes, then mix with squash strands.
7. Serve the Bolognese topped with Parmesan cheese.

Spaghetti Squash Enchilada Boats

These enchilada-inspired boats are packed with flavor, featuring seasoned squash and a cheesy topping.

Ingredients:

• 1 medium spaghetti squash
• 1 cup enchilada sauce
• 1 cup black beans, drained
• 1 cup corn kernels
• 1 cup shredded cheddar cheese
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking method:

1. Preheat oven to 375°F (190°C), halve squash, remove seeds, and brush with olive oil.
2. Roast face down for 40 minutes until tender.
3. Scrape squash into strands and mix with black beans, corn, enchilada sauce, cumin, salt, and pepper.
4. Fill squash shells with mixture, top with cheddar cheese.
5. Bake for an additional 15 minutes until cheese is melted and bubbly.

Spaghetti Squash Pizza Casserole

Enjoy the flavors of pizza with a healthy twist in this savory spaghetti squash casserole.

Ingredients:

• 1 medium spaghetti squash
• 1 cup marinara sauce
• 1 cup sliced mushrooms
• 1 cup sliced pepperoni
• 1 cup shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking method:

1. Preheat oven to 375°F (190°C), cut squash in half, remove seeds, and coat with olive oil.
2. Roast squash face down for 40 minutes until tender.
3. Scrape squash strands and mix with marinara sauce, mushrooms, pepperoni, Italian seasoning, salt, and pepper.
4. Transfer to a baking dish, top with mozzarella cheese.
5. Bake for 20 minutes until cheese is melted and golden.

Spaghetti Squash Greek Salad

A refreshing take on a Greek salad with the addition of roasted spaghetti squash as the base.

Ingredients:

• 1 medium spaghetti squash
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced black olives
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C), halve the squash, remove seeds, and brush with olive oil.
2. Roast face down for 40 minutes until tender.
3. Scrape squash into strands and allow to cool slightly.
4. In a large bowl, combine cucumber, tomatoes, feta, olives, olive oil, lemon juice, salt, and pepper.
5. Mix in the cooled squash strands and toss gently before serving.

Spaghetti Squash Shepherd's Pie

A comforting and hearty dish, this spaghetti squash shepherd's pie features a savory meat filling topped with a squash crust.

Ingredients:

• 1 medium spaghetti squash
• 1 pound ground lamb
• 1 cup beef broth
• 1 carrot, diced
• 1 celery stalk, diced
• 1 small onion, diced
• 1 tablespoon tomato paste
• 1 teaspoon thyme
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking method:

1. Preheat oven to 375°F (190°C), cut squash in half, remove seeds, and coat with olive oil.
2. Roast squash face down for 40 minutes until tender.
3. In a skillet, heat olive oil, sauté onion, carrot, and celery until soft. Add lamb and brown.
4. Stir in tomato paste, broth, thyme, salt, and pepper; simmer for 10 minutes.
5. Scrape squash strands and spread over meat mixture in an ovenproof dish.
6. Bake for 20 minutes until warmed through.