12 Spaghetti Squash Meals for Fall

Garlic Parmesan Spaghetti Squash

A delightful, low-carb twist on a classic pasta dish that bursts with flavor from garlic and parmesan.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Cooking method:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut the spaghetti squash in half lengthwise and remove seeds.
3. Brush the inside of the squash with olive oil, season with salt and pepper, and place face down on the baking sheet.
4. Roast for 35-40 minutes until tender.
5. Meanwhile, heat olive oil in a skillet and sauté garlic until fragrant.
6. Scrape the squash strands into a bowl, mix in the sautéed garlic, Parmesan, and parsley, and serve hot.

Spaghetti Squash Carbonara

Experience a guilt-free version of a creamy, classic Italian dish by using spaghetti squash instead of pasta.

Ingredients:

• 1 large spaghetti squash
• 4 slices bacon, diced
• 2 eggs
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Cooking method:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Slice the squash and remove seeds, then roast face down for 30-35 minutes until tender.
3. Cook bacon in a pan until crispy; set aside on paper towels.
4. Whisk eggs with Parmesan, salt, and pepper.
5. Combine squash strands with the egg mixture and bacon in the pan over low heat, stirring constantly until creamy.
6. Garnish with parsley before serving.

Spaghetti Squash Alfredo

Indulge in a creamy Alfredo sauce combined with spaghetti squash for a comforting meal without the carbs.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• ¾ cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tablespoon fresh basil, chopped

Cooking method:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with aluminum foil.
2. Halve the squash, remove seeds, and place face down on the sheet; bake for 30-35 minutes.
3. Melt butter in a saucepan, add garlic, and sauté until golden.
4. Stir in cream and Parmesan, cooking until thickened.
5. Mix the sauce with squash strands and season with salt and pepper.
6. Top with fresh basil and serve warm.

Spaghetti Squash Pad Thai

A Thai-inspired dish that replaces traditional noodles with healthy spaghetti squash for a lower-calorie meal.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 cup shredded carrots
• 2 eggs, beaten
• 3 tablespoons soy sauce
• 1 tablespoon lime juice
• ¼ cup roasted peanuts, chopped
• 2 tablespoons cilantro, chopped

Cooking method:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Halve and seed the squash, roasting face down for 30-35 minutes.
3. Heat sesame oil in a skillet, sauté garlic and carrots until soft.
4. Push veggies to the side, scramble eggs in the same pan.
5. Add squash, soy sauce, and lime juice; toss well.
6. Garnish with peanuts and cilantro before serving.

Spaghetti Squash Bolognese

Capture the essence of Italy in a hearty, meat-filled Bolognese sauce served over spaghetti squash.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound ground beef
• 2 cups tomato sauce
• Salt and pepper to taste
• 1 teaspoon Italian seasoning
• ¼ cup grated Parmesan cheese

Cooking method:

1. Preheat oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.
2. Cut squash in half, remove seeds, and bake for 30-35 minutes face-down.
3. In a saucepan, heat olive oil and sauté onion and garlic until fragrant.
4. Add ground beef and cook until browned.
5. Stir in tomato sauce, salt, pepper, and Italian seasoning; simmer for 10 minutes.
6. Serve the sauce over squash strands and top with Parmesan cheese.

Spaghetti Squash Primavera

Brighten up your fall menu with this colorful and vegetable-rich spaghetti squash primavera.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 zucchini, chopped
• 1 bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• ½ teaspoon dried oregano
• Salt and pepper to taste
• ¼ cup grated Parmesan cheese

Cooking method:

1. Preheat oven to 375°F (190°C) and prepare a baking sheet with parchment paper.
2. Halve the squash, remove seeds, bake for 30-35 minutes face-down.
3. In a skillet, heat olive oil and sauté zucchini, bell pepper, tomatoes, and garlic until tender.
4. Season with oregano, salt, and pepper.
5. Toss vegetable mixture with squash strands, sprinkle with Parmesan cheese.
6. Serve immediately for a fresh and vibrant meal.

Spaghetti Squash Taco Bowls

Transform your taco night into a healthy affair by serving your favorite taco fillings in spaghetti squash bowls.

Ingredients:

• 1 large spaghetti squash
• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 packet taco seasoning
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• ½ cup salsa
• 1 avocado, diced
• ¼ cup cilantro, chopped

Cooking method:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with foil.
2. Halve, seed the squash, and roast face down for 35-40 minutes.
3. In a skillet, heat olive oil, cook turkey with taco seasoning until browned.
4. Mix in black beans, corn, and salsa; cook until heated through.
5. Fill squash halves with turkey mixture and top with avocado and cilantro.
6. Serve directly in squash bowls for a fun presentation.

Spaghetti Squash Stir Fry

Bring excitement to your dining table with this Asian-inspired spaghetti squash stir fry brimming with flavor.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 cup snow peas
• 2 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• ¼ cup green onions, sliced
• Sesame seeds for garnish

Cooking method:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Cut squash in half, remove seeds, and bake face-down for 30-35 minutes.
3. In a wok, heat vegetable oil, sauté bell pepper, snow peas, and garlic until tender.
4. Stir in squash strands, adding soy sauce and sesame oil.
5. Toss well to combine and garnish with green onions and sesame seeds.
6. Serve hot for a deliciously light yet satisfying meal.

Spaghetti Squash Pesto Bake

Delight in this aromatic pesto-infused baked spaghetti squash that’s a hit with herb lovers.

Ingredients:

• 1 medium spaghetti squash
• 1 cup basil pesto
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella cheese, shredded
• Salt and pepper to taste
• ¼ cup Parmesan cheese, grated

Cooking method:

1. Preheat oven to 375°F (190°C) and line a baking sheet with foil.
2. Cut squash in half, remove seeds, and bake for 30-35 minutes face-down.
3. In a bowl, combine squash strands with pesto, cherry tomatoes, salt, and pepper.
4. Transfer to a baking dish, sprinkle with mozzarella and Parmesan.
5. Bake at 375°F until cheese is bubbly and golden.
6. Serve warm for a cheesy, flavorful delight.

Spaghetti Squash Lasagna

Satisfy your lasagna cravings with this lighter, vegetable-based version that uses spaghetti squash instead of pasta.

Ingredients:

• 1 large spaghetti squash
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 garlic clove, minced
• 1 pound ground turkey
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 egg
• 1 cup mozzarella cheese, shredded
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Halve the squash, remove seeds, and bake for 30-35 minutes face-down.
3. In a skillet, heat olive oil, sauté onion, garlic, and turkey until browned.
4. Mix in marinara sauce, simmer for 5 minutes.
5. In a bowl, combine ricotta with egg, salt, and pepper.
6. Layer squash strands, ricotta mixture, turkey sauce, and mozzarella in a baking dish; bake at 375°F for 20 minutes until bubbly.
7. Serve hot for a comforting meal.