25+ Nutritious Spaghetti Squash Dinner Recipes for Every Occasion

Spaghetti squash is a wonderfully versatile ingredient that can transform your dinner into a low-carb, nutrient-packed delight.

Whether you’re following a gluten-free diet, looking for a healthier pasta alternative, or simply craving something different, spaghetti squash is a fantastic option.

Its delicate, stringy texture mimics pasta, making it perfect for a variety of dishes. In this article, we’ve rounded up over 25 mouthwatering spaghetti squash dinner recipes that cater to different tastes, from savory to creamy, and even spicy.

These recipes will not only satisfy your cravings but also help you enjoy a lighter, yet filling meal without sacrificing flavor.

So, whether you’re cooking for a family dinner or meal prepping for the week, you’ll find something that’s both delicious and nutritious.

25+ Nutritious Spaghetti Squash Dinner Recipes for Every Occasion

Incorporating spaghetti squash into your dinner rotation is a great way to enjoy flavorful meals while reducing calories and carbs.

These 25+ spaghetti squash dinner recipes offer a wide array of options, whether you’re in the mood for a hearty casserole, a light stir-fry, or a flavorful pasta substitute.

The best part? You can easily customize these recipes with your favorite proteins, vegetables, and sauces to suit your taste preferences.

Whether you’re cooking for one or feeding a crowd, spaghetti squash can elevate your dinner game, making each meal both satisfying and healthy.

Try these recipes today, and discover how this humble squash can be the star of your dinner table!

Garlic Parmesan Spaghetti Squash

This flavorful dish features spaghetti squash roasted to perfection, then topped with a rich, garlicky Parmesan sauce. The savory combination of butter, garlic, and Parmesan elevates the mild taste of the squash, making it a perfect side or a light main course. Ideal for those looking for a low-carb alternative to pasta.

Ingredients:

• 1 medium spaghetti squash
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 cup unsalted butter
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds.
2. Drizzle the squash halves with olive oil, then season with salt and pepper. Place them cut side down on a baking sheet.
3. Roast the squash for 40-45 minutes, or until the flesh is tender and easily shredded with a fork.
4. While the squash is roasting, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
5. Once the squash is done, use a fork to scrape out the strands of squash into the skillet with the garlic butter.
6. Toss the squash with the butter and garlic mixture. Stir in the Parmesan cheese, allowing it to melt into the squash.
7. Garnish with fresh parsley and serve warm.

Roasting spaghetti squash brings out its naturally sweet and tender flavor, which pairs wonderfully with the savory garlic and Parmesan. This dish is a crowd-pleaser, even for those who aren’t typically fans of squash. It’s light yet filling, with a delightful richness from the Parmesan and butter. This recipe is perfect as a side dish or a standalone meal for a low-carb or gluten-free dinner.

Spaghetti Squash Primavera

A colorful, vegetable-packed dinner that’s both healthy and hearty, this spaghetti squash primavera uses a medley of fresh vegetables like bell peppers, zucchini, and cherry tomatoes. Lightly sautéed in olive oil and finished with a touch of lemon, it’s a refreshing and satisfying meal.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 bell pepper, thinly sliced
• 1 zucchini, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half and remove the seeds. Drizzle with olive oil, and season with salt and pepper. Place the squash cut side down on a baking sheet and roast for 40-45 minutes.
2. While the squash is roasting, heat the olive oil in a large skillet over medium heat. Add the sliced bell pepper, zucchini, and red onion, and sauté for 5-7 minutes, or until the vegetables are tender.
3. Add the minced garlic and sauté for an additional minute. Stir in the cherry tomatoes and cook for another 2 minutes until they start to soften.
4. Once the squash is done, scrape out the strands with a fork and add them to the skillet with the vegetables.
5. Season with oregano, salt, and pepper. Stir in the lemon juice and toss everything together.
6. Garnish with fresh basil and serve immediately.

This spaghetti squash primavera offers a burst of fresh flavors and textures, with each vegetable bringing its unique taste to the dish. The lemon juice adds a zesty freshness, balancing the richness of the roasted squash. It’s a great way to incorporate more veggies into your diet while keeping the dish light and nutritious. You can easily adjust the vegetables based on what’s in season, making this recipe a versatile dinner option.

Spaghetti Squash with Turkey Meatballs

A satisfying dinner that feels indulgent without the heaviness, this recipe pairs spaghetti squash with homemade turkey meatballs. The squash’s mild flavor complements the savory, herb-infused turkey meatballs, creating a balanced and comforting meal. Perfect for a cozy dinner that’s both filling and healthy.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground turkey
• 1 egg
• 1/4 cup breadcrumbs (use gluten-free if preferred)
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon dried Italian herbs
• 1 jar marinara sauce (about 2 cups)
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half, remove the seeds, and drizzle with olive oil. Season with salt and pepper, then place cut side down on a baking sheet. Roast for 40-45 minutes.
2. While the squash is roasting, make the turkey meatballs. In a bowl, combine the ground turkey, egg, breadcrumbs, Parmesan cheese, minced garlic, Italian herbs, salt, and pepper. Mix until well combined.
3. Form the mixture into small meatballs, about 1-1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.
4. Bake the meatballs for 20 minutes or until fully cooked through.
5. While the meatballs are baking, heat the marinara sauce in a saucepan over medium heat.
6. Once the squash is roasted, scrape out the strands with a fork and place them in a large bowl. Add the marinara sauce and toss to combine.
7. Serve the spaghetti squash with the turkey meatballs on top, garnished with fresh basil.

This recipe offers the comforting flavors of spaghetti and meatballs in a much healthier, low-carb version. The turkey meatballs are moist and flavorful, and when combined with the squash, it creates a meal that feels just like traditional pasta but with fewer carbs. The marinara sauce ties everything together with its rich tomato flavor, making this a perfect weeknight dinner that’s both wholesome and satisfying.

Spaghetti Squash with Pesto and Cherry Tomatoes

This vibrant, fresh dish combines roasted spaghetti squash with a creamy basil pesto sauce, topped with sweet cherry tomatoes for an added burst of flavor. It’s a simple yet flavorful meal that’s perfect for a light dinner or lunch, bringing together the richness of pesto with the mild, nutty taste of the squash.

Ingredients:

• 1 medium spaghetti squash
• 1/4 cup olive oil
• 1 cup fresh basil leaves
• 2 tablespoons pine nuts (or walnuts)
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 tablespoon balsamic vinegar
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half, remove the seeds, and drizzle with olive oil. Season with salt and pepper. Place cut side down on a baking sheet and roast for 40-45 minutes, or until tender.
2. While the squash is roasting, prepare the pesto. In a food processor, combine basil leaves, pine nuts, Parmesan cheese, garlic, salt, and pepper. With the processor running, gradually add olive oil until smooth.
3. Once the squash is done, scrape the strands with a fork into a large bowl. Toss with the pesto, ensuring it’s evenly coated.
4. In a small skillet, heat a tablespoon of olive oil and sauté the cherry tomatoes for 2-3 minutes, just until they start to soften. Drizzle with balsamic vinegar.
5. Serve the pesto-coated spaghetti squash topped with sautéed cherry tomatoes and garnish with fresh basil.

This dish is a celebration of summer flavors, with the basil pesto adding richness and the fresh tomatoes offering a juicy contrast. The spaghetti squash makes a perfect base for this meal, absorbing the pesto without overwhelming the palate. It’s a great way to enjoy a healthy, gluten-free dinner while still indulging in the bold flavors of a classic pesto pasta.

Spaghetti Squash Stir Fry

A delicious and healthy twist on a traditional stir fry, this recipe uses spaghetti squash in place of rice or noodles. With a mix of colorful vegetables and a savory soy-based sauce, it’s a satisfying and low-carb meal full of flavor and crunch.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons sesame oil
• 1/2 onion, sliced
• 1 bell pepper, thinly sliced
• 1 carrot, julienned
• 1/2 cup snap peas
• 2 cloves garlic, minced
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 1 tablespoon sesame seeds (optional)
• Green onions, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half and remove the seeds. Drizzle with sesame oil, then season with salt and pepper. Place cut side down on a baking sheet and roast for 40-45 minutes.
2. While the squash is roasting, heat sesame oil in a large skillet or wok over medium heat. Add the sliced onion, bell pepper, and carrot, and stir-fry for 5-7 minutes, until the vegetables are tender but still crisp.
3. Add the snap peas and garlic, and cook for another 2 minutes. In a small bowl, whisk together the soy sauce, rice vinegar, honey, and grated ginger.
4. Once the squash is done, scrape the strands into the skillet with the vegetables. Pour the sauce over the mixture and toss everything together, ensuring the squash is well coated.
5. Garnish with sesame seeds and green onions before serving.

This stir fry is an ideal weeknight dinner, offering the crunch of fresh vegetables with the lightness of spaghetti squash. The savory-sweet sauce brings all the flavors together, while the sesame oil adds a nutty richness. This dish is versatile, allowing you to swap in your favorite stir-fry veggies, and it’s perfect for anyone following a low-carb or gluten-free diet.

Spaghetti Squash Alfredo

A creamy, indulgent, yet healthy alternative to the traditional pasta alfredo, this recipe combines spaghetti squash with a luscious, garlicky cauliflower-based Alfredo sauce. The velvety sauce offers all the richness of a classic Alfredo without the heavy cream, making it a guilt-free comfort food option.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 small head of cauliflower, chopped
• 1 cup vegetable broth
• 2 cloves garlic, minced
• 1/4 cup nutritional yeast (for a cheesy flavor)
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half and remove the seeds. Drizzle with olive oil, then season with salt and pepper. Place cut side down on a baking sheet and roast for 40-45 minutes.
2. While the squash is roasting, prepare the cauliflower Alfredo sauce. In a large pot, steam the cauliflower until tender, about 8-10 minutes.
3. In a blender, combine the steamed cauliflower, vegetable broth, garlic, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.
4. Once the squash is done, scrape out the strands into a large bowl. Toss with the cauliflower Alfredo sauce until evenly coated.
5. Garnish with fresh parsley and serve immediately.

This spaghetti squash Alfredo provides all the comfort of a classic creamy pasta dish, but without the calories and carbs. The cauliflower sauce is rich and velvety, while the spaghetti squash adds a perfect texture, mimicking traditional pasta. This is a great option for anyone craving a healthier version of Alfredo that doesn’t sacrifice flavor or indulgence.

Spaghetti Squash with Balsamic Roasted Vegetables

This dish brings together the earthy flavors of roasted vegetables with the mild sweetness of spaghetti squash, all drizzled with a tangy balsamic glaze. It’s a simple, healthy dinner that’s loaded with nutrients and full of flavor, perfect for a vegetarian or vegan option.

Ingredients:

• 1 medium spaghetti squash
• 1 zucchini, sliced into half-moons
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half and remove the seeds. Drizzle with olive oil, and season with salt and pepper. Place cut side down on a baking sheet and roast for 40-45 minutes, or until tender.
2. While the squash is roasting, prepare the vegetables. In a large bowl, toss the zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, balsamic vinegar, thyme, salt, and pepper.
3. Spread the vegetables on a separate baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
4. Once the squash is done, scrape the strands with a fork into a large bowl.
5. Toss the roasted vegetables with the spaghetti squash and garnish with fresh basil before serving.

This recipe brings out the natural sweetness of the squash and vegetables, while the balsamic vinegar adds a delicious tangy depth. The roasted vegetables provide a hearty texture, making this dish a satisfying and nutritious meal. It’s a fantastic way to enjoy the full flavors of the season, and the dish is versatile—feel free to swap in other vegetables like eggplant or mushrooms.

Spaghetti Squash Taco Bowls

For a fun twist on taco night, these spaghetti squash taco bowls offer a healthy alternative to traditional taco shells. The squash is paired with seasoned ground turkey or beef, fresh toppings, and a zesty avocado dressing. This recipe is customizable and makes for a light, yet satisfying meal that’s packed with flavor.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground turkey or beef
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup black beans, drained and rinsed
• 1 avocado, peeled and pitted
• 2 tablespoons Greek yogurt or sour cream
• 1 tablespoon lime juice
• 1/4 cup cilantro, chopped (for garnish)
• Fresh salsa, for topping

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half and remove the seeds. Drizzle with olive oil, and season with salt and pepper. Place cut side down on a baking sheet and roast for 40-45 minutes, or until tender.
2. While the squash is roasting, heat olive oil in a skillet over medium heat. Add the ground turkey (or beef) and cook, breaking it up with a spoon, until browned.
3. Stir in chili powder, cumin, paprika, salt, and pepper, and cook for another 2 minutes. Add the corn and black beans and cook for an additional 2 minutes until heated through.
4. In a blender, combine the avocado, Greek yogurt (or sour cream), lime juice, salt, and pepper. Blend until smooth.
5. Once the squash is done, scrape out the strands with a fork and place them in bowls.
6. Top with the seasoned ground turkey mixture, a dollop of avocado dressing, fresh salsa, and a sprinkle of cilantro.

These spaghetti squash taco bowls are a fresh and healthy take on taco night, with the squash standing in for traditional taco shells. The avocado dressing adds a creamy, refreshing element, while the seasoned meat and toppings provide a satisfying punch of flavor. You can easily adjust the spice level to suit your taste, and this dish is perfect for anyone looking to enjoy a lighter version of their favorite Mexican-inspired meal.

Spaghetti Squash with Shrimp and Lemon Garlic Butter

This elegant, yet easy-to-make dish pairs tender shrimp with spaghetti squash in a luscious lemon garlic butter sauce. The sweet, delicate shrimp combine beautifully with the squash, while the bright citrus and buttery sauce adds depth and richness to the dish.

Ingredients:

• 1 medium spaghetti squash
• 1 lb large shrimp, peeled and deveined
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• Juice of 1 lemon
• 1 teaspoon lemon zest
• 1/4 cup white wine (optional)
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half, remove the seeds, and drizzle with olive oil. Season with salt and pepper. Place cut side down on a baking sheet and roast for 40-45 minutes.
2. While the squash is roasting, heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, until they are pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of butter. Add the garlic and sauté for 1 minute, until fragrant.
4. Add the lemon juice, lemon zest, and white wine (if using) to the skillet. Let the sauce simmer for 2-3 minutes until it slightly thickens.
5. Once the squash is done, scrape out the strands with a fork and add them to the skillet with the sauce. Toss to coat the squash in the buttery lemon sauce.
6. Add the shrimp back into the skillet and stir gently to combine.
7. Garnish with fresh parsley and serve immediately.

This dish is a delightful combination of light, savory, and tangy flavors. The shrimp add a touch of elegance, while the lemon garlic butter sauce provides a luxurious richness without being overwhelming. The spaghetti squash acts as a perfect base, soaking up the sauce and pairing wonderfully with the shrimp. It’s an easy yet impressive dinner option for any occasion, especially for seafood lovers.

Spaghetti Squash with Chicken and Mushroom Cream Sauce

This hearty dish features roasted spaghetti squash topped with a rich, creamy mushroom sauce and tender chunks of chicken. The creamy sauce, made with garlic, herbs, and a splash of white wine, is the perfect complement to the delicate squash, making it a comforting yet light meal.

Ingredients:

• 1 medium spaghetti squash
• 1 lb chicken breast, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1/2 cup onion, finely chopped
• 2 cups mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup white wine (or chicken broth)
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half, remove the seeds, and drizzle with olive oil. Season with salt and pepper. Place cut side down on a baking sheet and roast for 40-45 minutes, or until the flesh is tender.
2. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook until golden and fully cooked, about 6-8 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the onion and cook for 2-3 minutes until softened. Add the mushrooms and garlic, and sauté for an additional 5 minutes until the mushrooms release their moisture and become tender.
4. Pour in the white wine (or chicken broth) and allow it to reduce for 2-3 minutes. Add the heavy cream and dried thyme, and bring the mixture to a simmer. Stir in the Parmesan cheese and cook until the sauce thickens, about 4-5 minutes.
5. Once the squash is roasted, scrape the strands with a fork and place them in a bowl. Pour the mushroom cream sauce over the spaghetti squash and top with the cooked chicken.
6. Garnish with fresh parsley and serve immediately.

This spaghetti squash dish is perfect for those looking for a lighter version of a creamy pasta dish. The rich mushroom cream sauce, combined with the savory chicken, makes it satisfying without being too heavy. The spaghetti squash offers a unique texture that soaks up the sauce beautifully, providing a comforting meal without the carbs of traditional pasta.

Spaghetti Squash with Avocado and Feta

A fresh and light dish, this recipe pairs roasted spaghetti squash with creamy avocado, tangy feta cheese, and a drizzle of lemon dressing. It’s a perfect light lunch or dinner, combining healthy fats, protein, and fiber, all in one satisfying bowl.

Ingredients:

• 1 medium spaghetti squash
• 1 ripe avocado, diced
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• Salt and pepper to taste
• Fresh mint or cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half, remove the seeds, and drizzle with olive oil. Season with salt and pepper. Place cut side down on a baking sheet and roast for 40-45 minutes, or until tender.
2. Once the squash is done, scrape the strands with a fork into a large bowl.
3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper.
4. Add the diced avocado, crumbled feta, and lemon dressing to the roasted spaghetti squash. Gently toss to combine.
5. Garnish with fresh mint or cilantro and serve immediately.

This spaghetti squash with avocado and feta is light, refreshing, and incredibly easy to make. The creamy avocado balances the tangy feta, while the lemon dressing adds a zesty brightness to the dish. It’s a perfect option for those looking for a quick, healthy meal that’s full of flavor without being heavy or overly complicated.

Spaghetti Squash with Pesto Chicken and Sun-Dried Tomatoes

This flavorful recipe combines roasted spaghetti squash with pesto chicken, sun-dried tomatoes, and a sprinkle of Parmesan cheese. The pesto gives the chicken a vibrant, herbaceous flavor, while the sun-dried tomatoes add a rich, slightly tangy bite that complements the mild squash.

Ingredients:

• 1 medium spaghetti squash
• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1/4 cup pesto (store-bought or homemade)
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half, remove the seeds, and drizzle with olive oil. Season with salt and pepper. Place cut side down on a baking sheet and roast for 40-45 minutes.
2. While the squash is roasting, heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, and cook for 6-8 minutes on each side, or until golden brown and fully cooked.
3. Remove the chicken from the skillet, and once it has cooled slightly, slice it into thin strips.
4. In the same skillet, add the chopped sun-dried tomatoes and cook for 1-2 minutes until softened.
5. Once the squash is roasted, scrape the strands into a bowl and toss with pesto until well coated.
6. Add the sliced chicken and sun-dried tomatoes to the squash, and toss gently. Top with Parmesan cheese and fresh basil.
7. Serve immediately.

This pesto chicken with spaghetti squash is packed with vibrant flavors, thanks to the combination of fresh pesto, sun-dried tomatoes, and the richness of Parmesan cheese. The spaghetti squash serves as a light base, while the chicken adds protein and substance to the dish. It’s a satisfying and flavorful meal that’s perfect for a midweek dinner or when you’re craving something a bit more indulgent but still healthy.

Spaghetti Squash with Roasted Red Pepper Sauce and Basil

This dish combines the mild, nutty flavor of roasted spaghetti squash with a creamy roasted red pepper sauce and fresh basil. The sauce is rich and smoky, perfectly complementing the squash’s light texture, making it an ideal vegetarian dinner that’s both flavorful and satisfying.

Ingredients:

• 1 medium spaghetti squash
• 2 red bell peppers, roasted and peeled
• 2 cloves garlic, minced
• 1/2 cup coconut milk (or heavy cream)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half, remove the seeds, and drizzle with olive oil. Season with salt and pepper. Place cut side down on a baking sheet and roast for 40-45 minutes, or until tender.
2. While the squash is roasting, prepare the roasted red pepper sauce. In a blender, combine the roasted red peppers, garlic, coconut milk, smoked paprika, salt, and pepper. Blend until smooth.
3. Transfer the sauce to a skillet and cook over medium heat for 5-7 minutes, allowing it to simmer and thicken slightly.
4. Once the squash is done, scrape the strands with a fork into a bowl. Pour the roasted red pepper sauce over the squash and toss to coat.
5. Garnish with fresh basil and a sprinkle of Parmesan cheese (if using).

This roasted red pepper sauce adds a smoky richness to the spaghetti squash, while the basil brings a fresh, aromatic note to the dish. The creamy sauce perfectly complements the tender squash, making it a comforting and satisfying meal. This dish is ideal for those seeking a creamy, vegetarian-friendly alternative to traditional pasta.

Spaghetti Squash with Shrimp Scampi

This delicious spaghetti squash shrimp scampi combines the delicate sweetness of shrimp with the zesty, buttery garlic sauce typically found in classic shrimp scampi. Using spaghetti squash instead of pasta adds a low-carb twist to this timeless dish without compromising on flavor.

Ingredients:

• 1 medium spaghetti squash
• 1 lb large shrimp, peeled and deveined
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1/2 cup dry white wine (or chicken broth)
• Juice of 1 lemon
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half, remove the seeds, and drizzle with olive oil. Season with salt and pepper. Place cut side down on a baking sheet and roast for 40-45 minutes, or until tender.
2. While the squash is roasting, melt the butter in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes on each side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
4. Pour the white wine (or chicken broth) and lemon juice into the skillet, scraping up any bits from the bottom. Let the sauce simmer for 3-4 minutes, allowing it to reduce slightly.
5. Once the squash is done, scrape out the strands with a fork and add them to the skillet with the sauce. Toss to coat the squash in the garlic butter sauce.
6. Add the shrimp back into the skillet, along with red pepper flakes (if using), and toss gently to combine.
7. Garnish with fresh parsley and serve immediately.

This shrimp scampi with spaghetti squash offers the perfect balance of rich butter, garlic, and lemon with the lightness of the squash. The shrimp adds a burst of protein and flavor, while the red pepper flakes give it a subtle heat. This low-carb version of a classic favorite is both light and indulgent, making it a perfect weeknight dinner option.

Spaghetti Squash with Sausage and Kale

This savory dish combines the heartiness of Italian sausage and kale with the light texture of roasted spaghetti squash. The sausages provide rich, spiced flavor, while the kale adds a slightly bitter, nutritious element that balances the sweetness of the squash.

Ingredients:

• 1 medium spaghetti squash
• 2 Italian sausage links, casings removed
• 2 tablespoons olive oil
• 2 cups kale, chopped
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half, remove the seeds, and drizzle with olive oil. Season with salt and pepper. Place cut side down on a baking sheet and roast for 40-45 minutes, or until tender.
2. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
3. Add the garlic to the skillet and cook for 1 minute until fragrant. Stir in the chopped kale and cook for 3-4 minutes until it begins to wilt.
4. Pour in the chicken broth and red pepper flakes (if using), and let the mixture simmer for 3-4 minutes, allowing the flavors to meld.
5. Once the squash is done, scrape the strands with a fork and add them to the skillet with the sausage and kale. Toss to combine, ensuring the squash is evenly mixed with the sausage and kale.
6. Garnish with Parmesan cheese (if using) and serve immediately.

This spaghetti squash with sausage and kale is a comforting, hearty dish with a balanced combination of savory, spicy, and earthy flavors. The sausage provides richness, while the kale offers a nutritious boost, and the spaghetti squash serves as a light, satisfying base. It’s a perfect dinner for those craving a nutritious yet filling meal.

Note: More recipes​ are coming soon!