25+ Spaghetti Squash Bread Recipes for Healthier Eating

If you’re looking to incorporate more vegetables into your baking, spaghetti squash is a versatile and nutritious option that can elevate your recipes to new heights.

Known for its unique texture and mild flavor, spaghetti squash can be transformed into delightful breads that are perfect for any time of day.

From savory loaves packed with herbs and cheese to sweet varieties infused with chocolate or fruit, the possibilities are endless!

In this article, we explore over 25 creative spaghetti squash bread recipes that not only taste amazing but also provide a healthy twist on traditional baking.

Whether you’re a seasoned baker or a novice in the kitchen, these recipes will inspire you to experiment with this wonderful vegetable and impress your family and friends.

25+ Spaghetti Squash Bread Recipes for Healthier Eating

Baking with spaghetti squash is an innovative way to enhance your meals while sneaking in extra nutrients.

With over 25 diverse recipes to choose from, there’s something for everyone—whether you crave a savory herb-infused loaf to accompany your dinner or a sweet, decadent treat for dessert.

These spaghetti squash breads are not only delicious but also showcase the versatility of this humble vegetable.

So, roll up your sleeves, grab some squash, and embark on a culinary adventure that will leave your kitchen filled with mouthwatering aromas and your table adorned with wholesome, homemade bread.

Cheesy Garlic Spaghetti Squash Bread

This cheesy garlic spaghetti squash bread is a delightful twist on classic garlic bread, combining the health benefits of spaghetti squash with rich flavors. Perfect as a side dish or an appetizer, it’s easy to make and sure to impress your family and friends. The garlic and cheese meld beautifully with the squash, creating a deliciously satisfying experience that complements a variety of meals.

Ingredients:

• 1 medium spaghetti squash
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 large eggs
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for 30-40 minutes or until tender. Once cooked, let it cool slightly, then scrape the flesh with a fork to create spaghetti-like strands.
3. Combine Ingredients: In a large bowl, mix the spaghetti squash strands, mozzarella, Parmesan, minced garlic, eggs, oregano, salt, pepper, and red pepper flakes. Stir until everything is well combined.
4. Shape the Bread: Line a baking sheet with parchment paper. Form the mixture into a loaf shape on the sheet, smoothing out the top.
5. Bake: Bake for 25-30 minutes, or until the top is golden and firm.
6. Cool and Serve: Allow the bread to cool for about 10 minutes before slicing. Garnish with fresh parsley before serving.

This cheesy garlic spaghetti squash bread is not only easy to prepare but also brings a comforting, flavorful experience to the table. It’s a wonderful way to incorporate vegetables into your diet while indulging in the savory, cheesy goodness that everyone loves. Whether served alongside pasta, grilled meats, or as a standalone snack, this bread is sure to become a favorite. Enjoy it warm with a drizzle of olive oil or your favorite dipping sauce for an extra treat!

Herb-Infused Spaghetti Squash Focaccia

This herb-infused spaghetti squash focaccia offers a unique take on traditional focaccia bread. The light, fluffy texture combined with aromatic herbs makes it an ideal accompaniment for soups, salads, or as a base for sandwiches. The incorporation of spaghetti squash not only adds moisture but also infuses the bread with nutrients, making it a healthier option for those looking to enjoy the classic flavors of focaccia without the guilt.

Ingredients:

• 1 medium spaghetti squash
• 2 cups almond flour
• 3 large eggs
• 2 tablespoons olive oil
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Coarse sea salt for topping

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
2. Cook the Squash: Cut the spaghetti squash in half, scoop out the seeds, and roast it cut-side down for 30-40 minutes until tender. Once cool, scrape out the flesh and set aside.
3. Mix Ingredients: In a bowl, combine the spaghetti squash, almond flour, eggs, olive oil, baking powder, and salt. Mix well until the batter is smooth. Fold in the chopped herbs.
4. Bake: Pour the batter into the prepared baking dish and use a spatula to spread it evenly. Sprinkle coarse sea salt on top. Bake for 25-30 minutes, or until golden brown and a toothpick inserted comes out clean.
5. Cool and Slice: Let it cool for about 10 minutes before slicing into squares or rectangles.

This herb-infused spaghetti squash focaccia is a delightful blend of flavors and textures, making it a standout dish at any meal. The combination of fresh herbs and the lightness of the squash creates a unique bread that is not only satisfying but also nourishing. Enjoy it as a side dish, with dips, or even toasted for breakfast. Its versatility means it can easily be adapted with different herbs or toppings to suit your taste, making it a fantastic addition to your recipe repertoire.

Sweet Spaghetti Squash Banana Bread

Sweet spaghetti squash banana bread offers a delightful and nutritious alternative to traditional banana bread. This recipe blends the sweetness of ripe bananas with the mild, slightly nutty flavor of spaghetti squash, resulting in a moist and tender loaf that is perfect for breakfast, snacks, or dessert. Packed with fiber and vitamins, it’s a guilt-free treat that satisfies your sweet tooth while keeping you energized.

Ingredients:

• 1 medium spaghetti squash
• 2 ripe bananas, mashed
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup whole wheat flour (or almond flour for a gluten-free option)
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Prepare the Squash: Roast the spaghetti squash as described in the previous recipes. Once cooled, scrape out the flesh and measure out about 1 cup of strands.
3. Combine Wet Ingredients: In a large bowl, whisk together the mashed bananas, eggs, honey, melted coconut oil, and vanilla until smooth.
4. Add Dry Ingredients: Stir in the spaghetti squash strands. In a separate bowl, mix the baking soda, baking powder, salt, cinnamon, and flour. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the walnuts or chocolate chips if using.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Slice: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This sweet spaghetti squash banana bread is a fantastic way to use up any extra squash while creating a deliciously moist and flavorful treat. The combination of bananas and squash not only enhances the sweetness but also adds a healthy dose of fiber and nutrients. It’s perfect for breakfast on the go or as an afternoon snack. With its lovely texture and taste, this bread is bound to become a family favorite, proving that you can indulge in sweets without compromising on health!

Spaghetti Squash Pumpkin Bread

This spaghetti squash pumpkin bread marries the delightful flavors of pumpkin spice with the nutritional benefits of spaghetti squash. Ideal for fall or any time you crave a warm, spiced loaf, this recipe is perfect for breakfast, an afternoon snack, or dessert. The combination of pumpkin and squash results in a moist, flavorful bread that is rich in fiber and vitamins, making it a wholesome addition to your baking repertoire.

Ingredients:

• 1 medium spaghetti squash
• 1 cup pumpkin puree (canned or homemade)
• 2 large eggs
• ½ cup brown sugar or coconut sugar
• ¼ cup maple syrup
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• 1 cup whole wheat flour (or gluten-free flour blend)
• ½ cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Cook the Squash: Roast the spaghetti squash as instructed previously, then scoop out 1 cup of the flesh and set aside to cool slightly.
3. Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, spaghetti squash, eggs, brown sugar, maple syrup, vegetable oil, and vanilla. Mix until well combined.
4. Add Dry Ingredients: In another bowl, whisk together the baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and flour. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped nuts if desired.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This spaghetti squash pumpkin bread is a delightful seasonal treat that combines the warmth of spices with the nutritious benefits of squash. Its moist texture and rich flavor make it perfect for any time of day, whether enjoyed warm with butter, served with coffee, or as a sweet snack. The addition of pumpkin enhances the overall taste while keeping the bread wholesome, making it a guilt-free indulgence that you and your loved ones will cherish.

Savory Spaghetti Squash and Cheese Bread

This savory spaghetti squash and cheese bread is a rich, flavorful option that is perfect for brunch or as a side dish for dinner. The blend of cheeses and herbs creates a cheesy, aromatic experience that pairs well with a variety of meals. Not only is this bread delicious, but it also allows you to sneak in some veggies, making it a fantastic choice for those looking to incorporate more nutrients into their diet without sacrificing taste.

Ingredients:

• 1 medium spaghetti squash
• 1 cup ricotta cheese
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 3 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried basil or Italian seasoning
• 1 cup almond flour (or regular flour)
• 1/4 cup chopped fresh chives or green onions (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a loaf pan.
2. Prepare the Squash: Roast the spaghetti squash as described earlier, then scrape out the flesh into a large bowl and let it cool slightly.
3. Combine Ingredients: Add the ricotta cheese, cheddar cheese, Parmesan cheese, eggs, garlic powder, onion powder, salt, pepper, and basil to the spaghetti squash. Mix until well combined. Stir in the almond flour and chives if using.
4. Shape the Bread: Pour the mixture into the greased loaf pan, smoothing the top.
5. Bake: Bake for 45-50 minutes, or until the top is golden brown and a toothpick comes out clean.
6. Cool and Slice: Let the bread cool in the pan for about 10 minutes before transferring to a wire rack. Slice and serve warm.

This savory spaghetti squash and cheese bread is a scrumptious way to enjoy the benefits of vegetables while indulging in the comforting flavors of cheese and herbs. It serves as a perfect accompaniment to soups, salads, or grilled meats, enhancing any meal with its cheesy goodness. This bread is also great for breakfast or as a snack, and it’s sure to please both kids and adults alike. With its satisfying texture and rich flavor, you’ll find yourself reaching for seconds!

Spaghetti Squash and Zucchini Bread

This spaghetti squash and zucchini bread is a delightful way to use seasonal produce while crafting a deliciously moist loaf. The combination of zucchini and spaghetti squash adds a unique texture, while spices and optional add-ins provide warmth and flavor. Perfect for breakfast or as a snack, this bread is both nutritious and satisfying, making it an excellent choice for those looking to incorporate more vegetables into their diet.

Ingredients:

• 1 medium spaghetti squash
• 1 medium zucchini, grated
• 3 large eggs
• 1/3 cup honey or agave syrup
• 1/4 cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup whole wheat flour (or gluten-free flour blend)
• 1/2 cup chopped nuts or chocolate chips (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Prepare the Squash: Roast the spaghetti squash as directed earlier, scraping out the flesh and setting it aside.
3. Mix Wet Ingredients: In a large bowl, whisk together the eggs, honey, oil, and vanilla extract. Stir in the zucchini and spaghetti squash.
4. Combine Dry Ingredients: In a separate bowl, combine the baking soda, baking powder, salt, cinnamon, and flour. Gradually mix the dry ingredients into the wet mixture until just combined. If desired, fold in the nuts or chocolate chips.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This spaghetti squash and zucchini bread is not only a fantastic way to use up your summer harvest but also a deliciously moist treat that can be enjoyed any time of year. The blend of zucchini and squash adds nutrients and moisture, creating a delightful texture and flavor profile that is sure to please everyone. Whether served warm with a smear of butter, toasted with jam, or enjoyed plain, this bread is a wonderful addition to your collection of wholesome recipes. It proves that incorporating vegetables into baked goods can lead to satisfying and tasty results!

Spaghetti Squash and Spinach Bread

This spaghetti squash and spinach bread is a nutritious and flavorful option that brings together the goodness of vegetables in a delicious loaf. Packed with spinach and the unique texture of spaghetti squash, this bread is perfect for breakfast, lunch, or as a side dish. The blend of herbs and spices enhances the overall flavor, making it a satisfying choice for both adults and kids. Plus, it’s a fantastic way to sneak in some extra veggies!

Ingredients:

• 1 medium spaghetti squash
• 1 cup fresh spinach, chopped (or ½ cup frozen, thawed and drained)
• 3 large eggs
• 1 cup cottage cheese or ricotta cheese
• ¼ cup olive oil
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup almond flour (or all-purpose flour)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Prepare the Squash: Roast the spaghetti squash as mentioned in previous recipes, then scrape out the flesh and let it cool slightly.
3. Combine Ingredients: In a large mixing bowl, whisk together the eggs, cottage cheese, olive oil, garlic powder, onion powder, oregano, baking powder, salt, and pepper. Stir in the spaghetti squash and chopped spinach until well combined.
4. Add Flour: Gradually add the almond flour to the mixture, stirring until just combined.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until the top is golden and a toothpick comes out clean.
6. Cool and Slice: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.

This spaghetti squash and spinach bread is not only visually appealing with its vibrant green spinach, but it also offers a burst of flavor with every bite. It’s a wonderful way to incorporate healthy ingredients into your diet without sacrificing taste. This versatile bread pairs beautifully with soups and salads or can be enjoyed on its own as a hearty snack. The added benefits of protein and fiber make it a perfect choice for any meal of the day, ensuring you feel satisfied and nourished.

Spaghetti Squash Pesto Bread

Elevate your bread game with this spaghetti squash pesto bread, which combines the earthy flavors of fresh basil pesto with the subtle sweetness of spaghetti squash. This recipe is not only simple to make but also adds a gourmet touch to any meal. It’s perfect for serving with pasta dishes, grilled meats, or as a standalone snack with a drizzle of olive oil or balsamic vinegar. With a vibrant green color and rich taste, this bread is sure to impress!

Ingredients:

• 1 medium spaghetti squash
• 1 cup basil pesto (store-bought or homemade)
• 3 large eggs
• ½ cup grated Parmesan cheese
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon baking powder
• 1 cup whole wheat flour (or gluten-free flour blend)
• ½ cup sun-dried tomatoes, chopped (optional)
• ½ cup pine nuts or walnuts, toasted (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Prepare the Squash: Roast the spaghetti squash until tender, then scrape out 1 cup of the flesh and let it cool.
3. Combine Ingredients: In a large bowl, mix the spaghetti squash, pesto, eggs, Parmesan cheese, salt, pepper, and baking powder until well combined. If using, stir in the sun-dried tomatoes and nuts.
4. Add Flour: Gradually mix in the whole wheat flour until just incorporated.
5. Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 45-50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
6. Cool and Slice: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Slice and serve warm.

This spaghetti squash pesto bread is a delicious way to enjoy the flavors of summer all year round. The vibrant basil pesto infuses the loaf with aromatic notes, making it a delightful companion to any meal. The addition of sun-dried tomatoes and nuts offers texture and depth, ensuring each bite is a taste sensation. Serve this bread warm with a drizzle of olive oil for a Mediterranean-inspired treat that’s both satisfying and nutritious. It’s perfect for gatherings, picnics, or simply as a unique addition to your meal prep!

Spaghetti Squash Chocolate Chip Bread

Indulge your sweet tooth with this spaghetti squash chocolate chip bread, a fun and unexpected way to incorporate vegetables into a delicious dessert! The sweetness of chocolate chips combined with the mild flavor of spaghetti squash creates a moist and rich loaf that everyone will love. Perfect for breakfast or as an after-school snack, this recipe is a delightful way to enjoy a treat without the guilt of traditional sweets.

Ingredients:

• 1 medium spaghetti squash
• 2 large eggs
• ½ cup brown sugar or coconut sugar
• ¼ cup maple syrup
• ¼ cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 cup whole wheat flour (or gluten-free flour)
• 1 cup chocolate chips (dark or semi-sweet)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Prepare the Squash: Roast the spaghetti squash as directed earlier, then scoop out the flesh and let it cool.
3. Mix Wet Ingredients: In a large bowl, whisk together the eggs, brown sugar, maple syrup, oil, and vanilla until smooth. Stir in the spaghetti squash.
4. Combine Dry Ingredients: In a separate bowl, whisk together the baking soda, baking powder, salt, cinnamon, and flour. Gradually add the dry ingredients to the wet mixture until just combined. Fold in the chocolate chips.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

This spaghetti squash chocolate chip bread is a fun and creative way to enjoy a sweet treat while sneaking in some healthy veggies. The rich chocolate flavor makes it an indulgent snack that will satisfy your cravings, while the added spaghetti squash keeps the bread moist and delicious. Perfect for breakfast, dessert, or anytime you need a little pick-me-up, this recipe will delight both kids and adults alike. Enjoy it warm with a cup of coffee or as a delightful addition to your dessert table—it’s sure to be a hit!

Spaghetti Squash and Feta Bread

This spaghetti squash and feta bread is a savory delight that combines the creamy, tangy flavor of feta cheese with the mild sweetness of roasted spaghetti squash. The result is a flavorful and moist bread that’s perfect as a side dish for Mediterranean meals, or enjoyed on its own with a drizzle of olive oil. This recipe is not only simple to prepare but also packed with nutrients, making it a wholesome addition to your table.

Ingredients:

• 1 medium spaghetti squash
• 1 cup crumbled feta cheese
• 3 large eggs
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon baking powder
• 1 cup whole wheat flour (or gluten-free flour)
• 1/4 cup chopped fresh parsley (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Prepare the Squash: Roast the spaghetti squash until tender, then scoop out 1 cup of the flesh and let it cool slightly.
3. Combine Ingredients: In a large mixing bowl, whisk together the eggs, olive oil, oregano, garlic powder, salt, and pepper. Stir in the spaghetti squash and crumbled feta until well combined.
4. Add Flour: Gradually mix in the baking powder and flour until just combined. Fold in the chopped parsley if desired.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
6. Cool and Slice: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm.

This spaghetti squash and feta bread is a delightful combination of flavors and textures, offering a perfect blend of savory and satisfying elements. The feta adds a creamy richness that complements the spaghetti squash beautifully, creating a moist and flavorful loaf. Ideal as a side for grilled meats or salads, this bread is also a wonderful standalone snack. Enjoy it warm with a touch of olive oil for an extra treat, and watch it become a staple in your home!

Sweet Potato and Spaghetti Squash Bread

Combining the sweet, earthy flavor of sweet potatoes with the lightness of spaghetti squash, this bread recipe is a hearty and nutritious option that is perfect for breakfast or as a snack. This moist bread is sweetened naturally, making it a healthier choice for those looking to satisfy their sweet cravings. It’s great on its own or toasted, and it pairs well with a variety of toppings like nut butter or cream cheese.

Ingredients:

• 1 medium spaghetti squash
• 1 cup mashed sweet potato (about 1 medium sweet potato)
• 3 large eggs
• 1/3 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup whole wheat flour (or gluten-free flour)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Prepare the Squash and Sweet Potato: Roast the spaghetti squash and sweet potato until tender. Allow to cool slightly, then scoop out the flesh of the spaghetti squash and mash the sweet potato.
3. Combine Ingredients: In a large mixing bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla. Stir in the spaghetti squash and sweet potato until well combined.
4. Add Dry Ingredients: In another bowl, mix the baking soda, baking powder, salt, cinnamon, and flour. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and Serve: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

This sweet potato and spaghetti squash bread is a wonderfully moist and flavorful option that showcases the natural sweetness of both vegetables. Its rich texture and delightful taste make it a perfect choice for breakfast or a midday snack, satisfying those sweet cravings without guilt. Serve it warm, toasted, or with your favorite spreads for a nutritious boost. This versatile bread is sure to become a favorite in your household, proving that healthy eating can be delicious!

Spaghetti Squash and Carrot Bread

This spaghetti squash and carrot bread is a colorful and nutritious option that highlights the natural sweetness of both vegetables. With the addition of spices and optional mix-ins, this bread is not only tasty but also packed with vitamins and minerals. Perfect for breakfast, a snack, or as a side dish, this recipe is a great way to incorporate more vegetables into your diet while enjoying a delicious loaf.

Ingredients:

• 1 medium spaghetti squash
• 1 cup grated carrots (about 1 large carrot)
• 3 large eggs
• 1/3 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup whole wheat flour (or gluten-free flour)
• 1/2 cup raisins or walnuts (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Prepare the Squash: Roast the spaghetti squash until tender, then scoop out 1 cup of the flesh and let it cool.
3. Combine Ingredients: In a large bowl, whisk together the eggs, honey, melted coconut oil, and vanilla. Stir in the grated carrots and spaghetti squash until well combined.
4. Add Dry Ingredients: In another bowl, mix the baking soda, baking powder, salt, cinnamon, and flour. Gradually add the dry mixture to the wet ingredients, stirring until just combined. If desired, fold in the raisins or walnuts for added texture.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and Slice: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.

This spaghetti squash and carrot bread is a delightful and nutritious way to enjoy the flavors of sweet vegetables in a moist and satisfying loaf. The combination of carrots and squash offers a unique sweetness that makes it appealing to both children and adults alike. Whether enjoyed as a wholesome breakfast, a snack, or paired with soup or salad, this bread is versatile and sure to be a hit. With its beautiful color and fantastic taste, it’s a great way to add more vegetables to your meals without compromising on flavor!

Spaghetti Squash and Herb Bread

This spaghetti squash and herb bread is a savory option that’s perfect for elevating your meal experience. Infused with a medley of fresh herbs, this loaf brings a delightful aroma and taste that pairs wonderfully with soups, salads, or as a side to your favorite main dishes. The addition of spaghetti squash adds moisture and nutrition, making it a flavorful and healthy choice for any occasion.

Ingredients:

• 1 medium spaghetti squash
• 3 large eggs
• 1 cup Greek yogurt or sour cream
• 1/4 cup olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup whole wheat flour (or gluten-free flour)
• 1/2 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Prepare the Squash: Roast the spaghetti squash until tender, scoop out 1 cup of the flesh, and let it cool.
3. Mix Wet Ingredients: In a large bowl, whisk together the eggs, Greek yogurt, olive oil, garlic powder, onion powder, and salt until smooth. Stir in the spaghetti squash.
4. Add Dry Ingredients: In another bowl, mix the baking soda, baking powder, thyme, rosemary, and flour. Gradually add the dry ingredients to the wet mixture until just combined. If using, fold in the Parmesan cheese.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
6. Cool and Slice: Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack. Slice and serve warm.

This spaghetti squash and herb bread is a fragrant and delicious addition to your culinary repertoire. The combination of fresh herbs with the rich flavor of the squash creates a satisfying loaf that enhances any meal. It’s a great way to bring a taste of the garden into your kitchen, offering a healthy and tasty option for dinner parties, family gatherings, or a cozy night in. Whether served alongside a hearty soup or enjoyed on its own, this bread is sure to impress!

Chocolate Swirl Spaghetti Squash Bread

For a fun twist on traditional baking, this chocolate swirl spaghetti squash bread combines the wholesome benefits of spaghetti squash with the rich, indulgent taste of chocolate. The result is a visually appealing and deliciously moist loaf that’s perfect for dessert or as a sweet treat any time of day. With a hidden veggie boost, this bread offers a guilt-free way to satisfy your chocolate cravings!

Ingredients:

• 1 medium spaghetti squash
• 2 large eggs
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup whole wheat flour (or gluten-free flour)
• 1/3 cup unsweetened cocoa powder
• 1/2 cup chocolate chips (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Prepare the Squash: Roast the spaghetti squash until tender, then scoop out 1 cup of the flesh and let it cool.
3. Mix Wet Ingredients: In a large bowl, whisk together the eggs, honey, melted coconut oil, and vanilla until smooth. Stir in the spaghetti squash.
4. Combine Dry Ingredients: In another bowl, mix the baking soda, baking powder, salt, cinnamon, flour, and cocoa powder until well blended.
5. Create the Swirl: Gradually add the dry mixture to the wet ingredients until just combined. Pour half of the batter into the prepared loaf pan. Sprinkle half of the chocolate chips on top (if using) and then add the remaining batter. Swirl the two batters gently with a knife to create a marbled effect. Top with remaining chocolate chips.
6. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Slice: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Slice and enjoy!

This chocolate swirl spaghetti squash bread is a delightful fusion of healthy ingredients and rich chocolatey goodness. With its moist texture and beautiful marbled appearance, this loaf is perfect for satisfying sweet cravings while sneaking in some veggies. It makes a great breakfast option, an indulgent dessert, or a sweet afternoon snack. Serve it warm or toasted with a spread of nut butter for an extra treat that is both delicious and nutritious!

Spaghetti Squash and Apple Cinnamon Bread

Embrace the flavors of fall with this spaghetti squash and apple cinnamon bread. This delightful recipe combines the subtle sweetness of apples with the earthy notes of spaghetti squash, creating a moist and fragrant loaf that’s perfect for breakfast or as an afternoon snack. The warm spices and natural sweetness make it a comforting treat that everyone will enjoy.

Ingredients:

• 1 medium spaghetti squash
• 1 cup applesauce (or 1 medium apple, grated)
• 3 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup whole wheat flour (or gluten-free flour)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Prepare the Squash: Roast the spaghetti squash until tender, then scoop out 1 cup of the flesh and let it cool.
3. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, applesauce, maple syrup, melted coconut oil, and vanilla until well combined. Stir in the spaghetti squash.
4. Add Dry Ingredients: In another bowl, mix the baking soda, baking powder, salt, cinnamon, nutmeg, and flour. Gradually add the dry mixture to the wet ingredients until just combined. Fold in the chopped nuts if using.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and Slice: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Slice and serve.

This spaghetti squash and apple cinnamon bread is a warm and inviting treat that captures the essence of fall in every bite. The combination of sweet apples and aromatic spices creates a comforting loaf that is perfect for breakfast or as a cozy afternoon snack. The addition of spaghetti squash not only adds moisture but also boosts the nutritional value, making this bread a wholesome choice for any occasion. Enjoy it warm with a pat of butter, or toast it for an extra layer of flavor—this delightful recipe is sure to become a family favorite!

Note: More recipes are coming soon!