25+ Nutritious February Spaghetti Squash Recipes for a Healthy Meal

As winter winds down and February brings the promise of spring, there’s no better time to enjoy hearty, comforting meals that still keep things light and healthy.

One vegetable that shines during this time is spaghetti squash. Known for its naturally sweet flavor and noodle-like texture, spaghetti squash is incredibly versatile.

Whether you’re looking for a low-carb alternative to pasta, a nutritious side dish, or a main course that can stand on its own, spaghetti squash has you covered.

In this blog post, we’ll explore over 25 creative and delicious February spaghetti squash recipes that will inspire your meals throughout the month.

From roasted squash paired with rich sauces to stir-fries and casseroles, there’s something for every taste and dietary preference.

So, grab your oven mitts and prepare for some satisfying dishes that embrace the flavors of February, all while making the most of this unique vegetable.

25+ Nutritious February Spaghetti Squash Recipes for a Healthy Meal

Spaghetti squash is a wonderful ingredient to incorporate into your February meals.

Not only is it a nutritious and versatile vegetable, but it also allows for a wide range of flavor combinations, making it ideal for a variety of dishes—whether you’re craving something light or indulgent.

With over 25 spaghetti squash recipes in this list, you can easily enjoy this vegetable in new and exciting ways all month long.

So, why wait for spring? Let February be the month you fall in love with spaghetti squash, one recipe at a time!

Spaghetti Squash Primavera

This vibrant, colorful dish is perfect for a cozy February dinner. The mild, nutty flavor of the roasted spaghetti squash pairs beautifully with fresh, sautéed vegetables, making it a light but satisfying option for those looking for a low-carb, gluten-free alternative to pasta. It’s a great way to enjoy the fresh produce that comes with the early months of the year, while staying on track with healthy eating habits.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1 tablespoon balsamic vinegar
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut side down on a baking sheet lined with parchment paper.
3. Roast the squash for 30-40 minutes or until the flesh is tender and easily shredded with a fork.
4. While the squash roasts, heat a tablespoon of olive oil in a large skillet over medium heat. Add the bell peppers, zucchini, and garlic. Sauté for about 5-7 minutes until the vegetables soften.
5. Add the cherry tomatoes and cook for an additional 2-3 minutes.
6. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Add the squash to the skillet with the vegetables and toss together.
7. Drizzle with balsamic vinegar and top with fresh basil and Parmesan cheese, if desired.
8. Serve warm and enjoy this colorful, nutrient-packed dish!

Spaghetti squash primavera is a perfect dish for February, combining the comfort of pasta with the lightness of vegetables. It’s an excellent way to embrace the early seasonal vegetables and enjoy a low-calorie meal that’s both filling and flavorful. The tangy balsamic vinegar adds depth to the flavors, while the fresh basil brightens up each bite. This recipe is also versatile – you can easily swap in different veggies based on what’s available or your personal preferences.

Spaghetti Squash with Garlic and Spinach

This simple yet flavorful recipe features a base of roasted spaghetti squash paired with garlic sautéed spinach. It’s the ideal meal for those cold February evenings when you’re craving something hearty, but without the heaviness of traditional pasta. The combination of roasted squash and sautéed spinach creates a satisfying, nutrient-rich dish that’s both easy to prepare and bursting with flavor.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 4 cups fresh spinach, roughly chopped
• Salt and pepper to taste
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon lemon juice
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet and roast for 30-40 minutes, until the squash is tender.
3. While the squash roasts, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
4. Add the spinach to the skillet and cook until wilted, about 3-4 minutes. Season with salt, pepper, and red pepper flakes (if using).
5. Once the squash is done roasting, use a fork to scrape the flesh into spaghetti-like strands and add to the skillet with the spinach and garlic. Toss everything together, adding the lemon juice for a burst of freshness.
6. Serve with a sprinkle of grated Parmesan cheese if desired.

This recipe offers a simple yet elegant way to enjoy spaghetti squash in February. The garlic and spinach complement the squash’s natural sweetness, while the lemon juice adds a zesty freshness that cuts through the richness. The dish is quick to prepare and packs a nutritional punch, making it a perfect weeknight meal or a light side dish. It’s a great way to get in your greens without sacrificing flavor, offering a healthy, satisfying alternative to traditional pasta dishes.

Spaghetti Squash and Meatballs in Marinara Sauce

A hearty and comforting dish, spaghetti squash with meatballs is the ultimate winter meal. This recipe combines roasted spaghetti squash with homemade meatballs and marinara sauce, offering a gluten-free and lower-carb alternative to classic spaghetti and meatballs. It’s an ideal February dinner that brings warmth and flavor, making it perfect for family dinners or meal prep throughout the week.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 lb ground turkey or beef
• 1/2 cup breadcrumbs (or gluten-free breadcrumbs)
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• 2 cups marinara sauce (store-bought or homemade)
• 1/4 cup fresh basil, chopped (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut 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 30-40 minutes, until tender.
3. While the squash is roasting, mix the ground meat, breadcrumbs, Parmesan, egg, parsley, oregano, salt, and pepper in a large bowl. Form into 12-16 meatballs.
4. Heat a tablespoon of olive oil in a large skillet over medium heat. Brown the meatballs in batches, cooking for about 4-5 minutes per side until golden and cooked through.
5. Once all the meatballs are browned, add the marinara sauce to the skillet and bring to a simmer. Let it cook for 10-15 minutes, allowing the flavors to meld together.
6. When the squash is ready, use a fork to scrape the flesh into spaghetti-like strands and place on serving plates.
7. Top the squash with meatballs and marinara sauce, garnishing with fresh basil and additional Parmesan if desired.

Spaghetti squash and meatballs in marinara sauce is the ultimate comfort food for February. This dish brings all the rich, familiar flavors of traditional spaghetti and meatballs but with a healthier twist. The roasted squash mimics the texture of pasta while being much lighter, and the savory meatballs paired with the tangy marinara sauce create a satisfying, balanced meal. This recipe is not only perfect for family gatherings but also great for meal prep, as it holds up well for several days in the fridge. It’s a winter meal that feels indulgent without the extra carbs.

Spaghetti Squash with Pesto and Sun-Dried Tomatoes

This dish is a flavor-packed way to enjoy spaghetti squash, combining the rich, earthy flavor of pesto with the sweetness of sun-dried tomatoes. The spaghetti squash takes on the vibrant green pesto sauce beautifully, creating a light, healthy, and satisfying dish perfect for a cozy February evening. It’s a great option for vegetarians or anyone looking for a low-carb alternative to pasta that still delivers plenty of flavor.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup pesto (store-bought or homemade)
• 1/4 cup toasted pine nuts (optional)
• 1/4 cup Parmesan cheese, grated (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper. Place cut side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes until tender.
3. While the squash roasts, chop the sun-dried tomatoes and prepare your pesto.
4. Once the squash is ready, use a fork to scrape out the flesh into spaghetti-like strands and place in a large bowl.
5. Toss the spaghetti squash with the pesto, sun-dried tomatoes, and toasted pine nuts (if using).
6. Garnish with grated Parmesan cheese and serve warm.

Spaghetti squash with pesto and sun-dried tomatoes is a perfect winter dish that brings together bold flavors and light textures. The pesto adds a refreshing herbaceous note, while the sun-dried tomatoes contribute a tangy depth that elevates the mild squash. This dish is versatile and can be easily customized with different toppings like roasted vegetables or grilled chicken. It’s ideal for meal prep or a quick weeknight dinner that feels both indulgent and healthy.

Spaghetti Squash with Roasted Butternut Squash and Sage

This cozy, fall-inspired recipe blends the sweetness of roasted butternut squash with the nutty, tender spaghetti squash. The addition of crispy sage leaves adds an earthy, savory touch to the dish, making it the perfect side or main course for a chilly February night. The flavors complement each other beautifully, creating a comforting yet healthy meal that’s ideal for warming up during the colder months.

Ingredients:

• 1 medium spaghetti squash
• 1 small butternut squash, peeled and diced
• 2 tablespoons olive oil, divided
• Salt and pepper to taste
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup fresh sage leaves
• 1/4 cup Parmesan cheese, grated (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half, remove the seeds, and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, then place cut side down on a baking sheet.
3. On a separate baking sheet, toss the diced butternut squash with 1 tablespoon olive oil, cinnamon, nutmeg, salt, and pepper. Spread in a single layer.
4. Roast both the spaghetti squash and butternut squash for 30-40 minutes, until the squash is tender and easily shredded with a fork, and the butternut squash is caramelized and soft.
5. While the squash roasts, heat a small skillet over medium heat. Add the sage leaves and fry for about 1-2 minutes until crispy. Remove from heat and drain on paper towels.
6. Once the squash is roasted, scrape the spaghetti squash into strands and toss with the roasted butternut squash.
7. Garnish with crispy sage leaves and Parmesan cheese, if desired, and serve warm.

Spaghetti squash with roasted butternut squash and sage is the perfect dish for a comforting February dinner. The sweetness of the butternut squash pairs perfectly with the subtle flavor of the spaghetti squash, while the crispy sage adds a satisfying crunch and savory note. This recipe is a great way to make the most of winter squash, and it’s flexible enough to be enjoyed on its own or as a side dish to roasted meats. With the warmth of cinnamon and nutmeg, it’s the perfect comfort food for chilly nights.

Spaghetti Squash with Shrimp and Lemon Garlic Butter Sauce

For a February dinner that feels indulgent but is still light and healthy, try this spaghetti squash with shrimp and lemon garlic butter sauce. The savory shrimp and zesty lemon garlic sauce complement the mild squash perfectly, creating a dish that’s elegant, flavorful, and quick to prepare. This recipe is ideal for those looking for a low-carb, protein-packed option that doesn’t skimp on taste.

Ingredients:

• 1 medium spaghetti squash
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup unsalted butter
• Zest and juice of 1 lemon
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half, remove the seeds, and drizzle with olive oil. Season with salt and pepper, and place cut side down on a baking sheet. Roast for 30-40 minutes, until tender.
3. While the squash roasts, heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp from the skillet and set aside.
4. In the same skillet, melt the butter over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant. Stir in the lemon zest, lemon juice, and red pepper flakes (if using).
5. Once the spaghetti squash is roasted, use a fork to scrape the flesh into strands. Add the squash to the skillet with the lemon garlic butter sauce and toss to combine.
6. Return the shrimp to the skillet and toss everything together. Garnish with fresh parsley and serve warm.

Spaghetti squash with shrimp and lemon garlic butter sauce is a deliciously light yet satisfying dish that’s perfect for February. The lemony butter sauce brings a fresh, zesty flavor that pairs wonderfully with the sweet shrimp and mild squash. It’s a quick and easy meal that feels elegant, making it perfect for both weeknight dinners and special occasions. This dish is a great way to enjoy a low-carb, protein-packed meal while still indulging in bold, rich flavors.

Spaghetti Squash Carbonara

A lighter twist on the classic carbonara, this recipe replaces traditional pasta with spaghetti squash, offering a healthier alternative without compromising on flavor. The creamy sauce made from eggs and Parmesan coats the tender squash strands, while crispy pancetta or bacon adds a savory crunch. This dish is perfect for a February dinner when you’re craving the comforting richness of carbonara but want a lower-carb option.

Ingredients:

• 1 medium spaghetti squash
• 4 oz pancetta or bacon, diced
• 2 large eggs
• 1/2 cup Parmesan cheese, grated
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut 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 30-40 minutes until tender.
3. While the squash roasts, heat a skillet over medium heat. Add the pancetta or bacon and cook until crispy, about 5-7 minutes. Remove from the skillet and set aside.
4. In a mixing bowl, whisk together the eggs and Parmesan cheese until smooth. Season with salt and pepper.
5. Once the spaghetti squash is roasted, use a fork to scrape out the strands into a large bowl.
6. Immediately add the hot spaghetti squash to the egg mixture, tossing quickly to avoid scrambling the eggs. The heat from the squash will gently cook the eggs, creating a creamy sauce.
7. Stir in the crispy pancetta or bacon, and season with garlic powder, salt, and pepper.
8. Garnish with fresh parsley and serve warm.

Spaghetti squash carbonara offers all the creamy, rich flavors of the traditional carbonara while keeping it light and low-carb. The roasted squash strands provide the perfect base for the creamy egg and Parmesan sauce, while the crispy pancetta or bacon adds a satisfying crunch. It’s a great option for anyone looking for a cozy, indulgent meal without the carbs, making it perfect for a February dinner.

Spaghetti Squash with Turkey Meatballs and Marinara Sauce

This recipe combines the comfort of spaghetti and meatballs with a healthier twist by using spaghetti squash instead of pasta. The turkey meatballs are lean and packed with flavor, and the marinara sauce adds a tangy, savory touch. This dish is a great option for a hearty, filling meal that’s still light and nutritious. Perfect for a February evening when you’re craving a classic Italian dish but want to keep it healthy.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground turkey
• 1/4 cup breadcrumbs (optional for binding)
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 cups marinara sauce
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut 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 30-40 minutes, until tender.
3. In a bowl, combine the ground turkey, breadcrumbs (if using), Parmesan cheese, egg, garlic, oregano, salt, and pepper. Mix until well combined.
4. Roll the turkey mixture into small meatballs, about 1-inch in diameter, and place on a baking sheet.
5. Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides, about 5 minutes, then transfer to the oven and bake for an additional 10-15 minutes until fully cooked.
6. While the meatballs bake, heat the marinara sauce in a saucepan over low heat.
7. Once the spaghetti squash is roasted, use a fork to scrape the flesh into strands and place in a large bowl.
8. Top the spaghetti squash with the turkey meatballs and marinara sauce. Garnish with fresh basil and serve.

Spaghetti squash with turkey meatballs and marinara sauce is a healthier take on the classic spaghetti and meatballs. The lean turkey meatballs are juicy and flavorful, while the spaghetti squash acts as a perfect low-carb stand-in for pasta. Paired with the savory marinara sauce, this dish is filling and satisfying without the extra calories. It’s a wonderful comfort food option for February that the whole family can enjoy, whether for a cozy dinner or a meal prep idea for the week.

Spaghetti Squash with Avocado, Cherry Tomatoes, and Feta

This refreshing and vibrant spaghetti squash dish is perfect for those who want something light but still bursting with flavor. The creamy avocado and tangy feta pair beautifully with the sweet cherry tomatoes and roasted spaghetti squash. This dish is ideal for a February lunch or dinner, offering a combination of textures and fresh flavors that will brighten up your meal without being too heavy.

Ingredients:

• 1 medium spaghetti squash
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. 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 30-40 minutes, until the squash is tender.
3. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands and place in a large bowl.
4. In a separate bowl, combine the diced avocado, halved cherry tomatoes, and crumbled feta. Drizzle with lemon juice, and season with salt and pepper.
5. Toss the roasted spaghetti squash with the avocado, tomatoes, and feta mixture. Garnish with fresh basil or parsley if desired, and serve immediately.

Spaghetti squash with avocado, cherry tomatoes, and feta is a light yet flavorful dish that’s perfect for February. The creamy avocado adds richness, while the feta provides a tangy contrast to the sweet tomatoes and mild squash. This dish is simple to prepare, full of fresh ingredients, and makes a wonderful option for a healthy lunch or light dinner. It’s a refreshing alternative to heavier pasta dishes, offering a burst of flavor and nutrition in every bite.

Spaghetti Squash with Pesto and Pine Nuts

This simple yet flavorful dish pairs roasted spaghetti squash with a vibrant basil pesto, making for a fresh and delicious meal. The nuttiness of the pine nuts and the rich, garlicky pesto complement the tender squash perfectly, offering a light but satisfying dish. It’s a great choice for February when you want something fresh and herbaceous but without the heaviness of traditional pasta.

Ingredients:

• 1 medium spaghetti squash
• 1/4 cup pesto (store-bought or homemade)
• 2 tablespoons pine nuts, toasted
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)
• Grated Parmesan cheese for serving (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise, remove the seeds, and drizzle with olive oil. Season with salt and pepper. Place the squash cut side down on a baking sheet and roast for 30-40 minutes until the flesh is tender.
3. While the squash roasts, toast the pine nuts in a dry skillet over medium heat for about 2-3 minutes, until golden and fragrant. Set aside.
4. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands and place in a large bowl.
5. Toss the roasted squash with pesto, making sure the strands are well-coated.
6. Sprinkle the toasted pine nuts over the top, and garnish with fresh basil and grated Parmesan if desired.
7. Serve warm and enjoy!

Spaghetti squash with pesto and pine nuts is a light yet flavorful dish that feels indulgent despite being healthy. The pesto adds a burst of fresh, aromatic flavors, while the pine nuts give the dish a nice crunch. It’s a perfect vegetarian meal for February, ideal for anyone looking for a low-carb, gluten-free alternative to pasta. This dish is easy to make, refreshing, and will leave you feeling satisfied without the heaviness of traditional pasta dishes.

Spaghetti Squash with Shrimp Scampi

Spaghetti squash with shrimp scampi offers a healthy take on the classic Italian-American dish. The tender squash strands are the perfect base for succulent shrimp in a buttery, garlicky sauce with a hint of lemon and white wine. This dish is light but rich in flavor, making it a perfect meal for February when you want something indulgent but still healthy.

Ingredients:

• 1 medium spaghetti squash
• 1 lb large shrimp, peeled and deveined
• 3 tablespoons butter
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 cup dry white wine
• Juice of 1 lemon
• Salt and pepper to taste
• Red pepper flakes (optional for heat)
• Fresh parsley, chopped for garnish
• Freshly grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise 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 30-40 minutes until tender.
3. While the squash roasts, heat butter and olive oil in a large skillet over medium-high heat. Add the garlic and sauté for 1-2 minutes until fragrant.
4. Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes. Season with salt, pepper, and red pepper flakes, if using.
5. Add the white wine and lemon juice to the skillet, stirring to combine. Let the sauce simmer for 2-3 minutes to reduce slightly.
6. Once the spaghetti squash is roasted, use a fork to scrape the flesh into strands and place it in a large bowl.
7. Toss the roasted squash with the shrimp scampi and sauce, ensuring the strands are well-coated.
8. Garnish with fresh parsley and serve with freshly grated Parmesan cheese, if desired.

Spaghetti squash with shrimp scampi is a flavorful, lighter alternative to the traditional pasta version. The garlic butter sauce is rich and indulgent, while the shrimp provide a satisfying protein. Paired with the tender spaghetti squash, this dish makes a wonderful February dinner that feels luxurious without being overly heavy. It’s a great way to enjoy all the classic shrimp scampi flavors in a healthier, lower-carb way.

Spaghetti Squash and Kale Stir Fry

For a quick and healthy dinner, this spaghetti squash and kale stir fry is a perfect choice. The combination of roasted spaghetti squash, sautéed kale, and a savory stir-fry sauce makes for a hearty yet nutritious meal. This dish is ideal for a February evening when you want something warm, filling, and full of flavor, but with a lighter twist.

Ingredients:

• 1 medium spaghetti squash
• 1 bunch kale, washed and chopped
• 2 tablespoons sesame oil
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon sesame seeds (optional)
• Green onions, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut 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 30-40 minutes until tender.
3. While the squash roasts, heat sesame oil and olive oil in a large skillet over medium heat. Add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
4. Add the chopped kale to the skillet and sauté until wilted, about 4-5 minutes. Season with salt and pepper.
5. In a small bowl, whisk together the soy sauce, rice vinegar, and honey or maple syrup to make the stir-fry sauce.
6. Once the spaghetti squash is done, use a fork to scrape the flesh into strands and add to the skillet with the kale. Pour the stir-fry sauce over the mixture and toss everything together to combine.
7. Garnish with sesame seeds and green onions before serving.

Spaghetti squash and kale stir fry is a vibrant, nutrient-packed dish that’s perfect for a healthy February dinner. The combination of earthy kale and tender squash strands offers a variety of textures, while the savory stir-fry sauce ties everything together with a flavorful kick. This dish is quick to prepare, making it a great weeknight option that’s both satisfying and nourishing without being too heavy.

Spaghetti Squash with Tomato Basil Sauce

Spaghetti squash with tomato basil sauce is a classic pairing that highlights the natural sweetness of the squash and the freshness of ripe tomatoes. This dish is simple, yet the flavors are deep and satisfying. The tomato sauce, seasoned with fresh basil and garlic, provides a comforting, low-calorie alternative to traditional pasta dishes. Perfect for a February meal when you’re craving something light but hearty.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups canned crushed tomatoes (or fresh, if in season)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup fresh basil, chopped
• Grated Parmesan cheese for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, or until the flesh is fork-tender.
3. While the squash roasts, prepare the tomato sauce. In a saucepan, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Add the crushed tomatoes, oregano, and red pepper flakes to the pan. Stir to combine and simmer for 15-20 minutes, allowing the sauce to thicken and the flavors to meld together. Season with salt and pepper to taste.
5. Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands. Place the squash strands in a bowl.
6. Pour the tomato sauce over the squash and toss to coat. Garnish with fresh basil and grated Parmesan cheese before serving.

Spaghetti squash with tomato basil sauce is a deliciously light alternative to spaghetti and marinara. The roasted squash offers a delicate texture that absorbs the rich tomato sauce beautifully. Fresh basil adds a burst of flavor, and the Parmesan adds a touch of creaminess to this otherwise low-calorie dish. This meal is perfect for a cozy February dinner that feels indulgent but keeps things light.

Spaghetti Squash with Beef and Mushroom Ragu

This hearty spaghetti squash with beef and mushroom ragu is a comforting dish that combines savory flavors with a low-carb twist. The rich beef and mushroom sauce pairs wonderfully with the tender spaghetti squash, creating a satisfying, filling meal that’s still light enough for February. It’s perfect for those who want a meaty, flavorful dish without the heaviness of pasta.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground beef (or turkey for a leaner option)
• 1 cup mushrooms, sliced
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup red wine (optional)
• 1 cup beef broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half and remove the seeds. Drizzle with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes until tender.
3. While the squash is roasting, heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through. Remove excess fat.
4. Add the chopped onion, garlic, and sliced mushrooms to the pan and sauté for 5-7 minutes until softened.
5. Pour in the red wine (if using) and cook for another 2-3 minutes, allowing the wine to reduce slightly.
6. Add the beef broth, thyme, rosemary, salt, and pepper. Stir and let the sauce simmer for 10-15 minutes until it thickens and the flavors come together.
7. Once the spaghetti squash is done, use a fork to scrape the flesh into strands. Place the squash in a large bowl.
8. Top the spaghetti squash with the beef and mushroom ragu and garnish with fresh parsley.

Spaghetti squash with beef and mushroom ragu is the perfect hearty yet healthy meal for a February evening. The savory beef and earthy mushrooms create a rich, flavorful sauce that pairs beautifully with the squash. This dish offers all the comfort of a meaty pasta dish without the carbs, making it an ideal choice for anyone looking for a low-carb, nutrient-packed dinner that still feels satisfying and indulgent.

Spaghetti Squash Stir-Fry with Tofu and Vegetables

This vegetarian spaghetti squash stir-fry is full of vibrant flavors and textures, making it a perfect dish for February. Roasted spaghetti squash is tossed with crispy tofu and colorful vegetables, all brought together with a savory stir-fry sauce. It’s a nutrient-dense meal that’s both filling and light, offering a great way to enjoy a meat-free dinner while still getting plenty of protein and fiber.

Ingredients:

• 1 medium spaghetti squash
• 1 block firm tofu, drained and cubed
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 zucchini, sliced
• 2 tablespoons sesame oil
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 2 teaspoons ginger, grated
• 1 teaspoon garlic, minced
• Sesame seeds (optional for garnish)
• Green onions, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut 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 30-40 minutes until tender.
3. While the squash roasts, heat sesame oil in a large skillet over medium heat. Add the cubed tofu and sauté until crispy and golden on all sides, about 5-7 minutes. Remove from the pan and set aside.
4. In the same skillet, add the bell pepper, carrot, and zucchini. Stir-fry for 5-7 minutes until tender-crisp.
5. In a small bowl, whisk together the soy sauce, rice vinegar, honey, ginger, and garlic.
6. Once the spaghetti squash is done, use a fork to scrape the flesh into strands. Add the squash to the skillet with the vegetables and toss to combine.
7. Return the tofu to the skillet and pour the stir-fry sauce over the mixture. Toss everything together and cook for 2-3 minutes until heated through.
8. Garnish with sesame seeds and green onions before serving.

Spaghetti squash stir-fry with tofu and vegetables is a vibrant, protein-packed dish that’s perfect for a meat-free February meal. The tofu adds a nice crispy texture, while the vegetables bring a variety of flavors and colors to the dish. The savory stir-fry sauce ties everything together and enhances the natural sweetness of the squash. This dish is healthy, filling, and quick to make, making it an excellent choice for a weeknight dinner that doesn’t sacrifice flavor.

Note: More recipes are coming soon!