25+ Delicious January Spaghetti Squash Recipes to Kickstart Your Year

January is the perfect time to embrace cozy, healthy meals that leave you feeling satisfied without the heaviness of winter comfort foods. One versatile vegetable that shines during this time of year is spaghetti squash.

With its naturally sweet flavor and stringy, noodle-like texture, spaghetti squash is a fantastic low-carb alternative to pasta and a great addition to your winter meals.

Whether you’re looking for a comforting dinner, a nutrient-packed side dish, or a light and fresh salad, spaghetti squash offers endless possibilities.

In this post, we’ve rounded up 25+ January spaghetti squash recipes that showcase the vegetable’s versatility and deliciousness. These recipes feature creative ways to prepare spaghetti squash, from savory garlic butter dishes to indulgent yet healthy pastas and casseroles.

Get ready to discover new favorites that are not only perfect for the season but also nourish your body and keep you feeling great throughout the month.

25+ Delicious January Spaghetti Squash Recipes to Kickstart Your Year

Spaghetti squash is more than just a trendy vegetable—it’s a nutritious, delicious, and versatile option for your January meals.

Whether you’re looking for lighter meals after holiday indulgences or simply want to add more vegetables to your diet, these 25+ January spaghetti squash recipes are sure to please.

From savory casseroles to fresh salads, the possibilities are endless with spaghetti squash, and these dishes will keep your winter meals exciting and nourishing.

Enjoy experimenting with these recipes and let spaghetti squash become your go-to ingredient this January!

Spaghetti Squash Carbonara

This Spaghetti Squash Carbonara is a twist on the classic Italian dish, but with a healthy, low-carb substitute. The roasted spaghetti squash strands take the place of traditional pasta, creating a light yet satisfying meal. Creamy, smoky, and rich, this dish combines the flavors of bacon, eggs, and Parmesan, with a touch of garlic and black pepper.

Ingredients:

• 1 medium spaghetti squash
• 4 slices of bacon, chopped
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet and roast for 40-45 minutes, until tender.
2. While the squash roasts, cook the chopped bacon in a large skillet over medium heat until crispy. Remove the bacon and set aside, leaving a little bacon grease in the skillet.
3. In the same skillet, sauté the minced garlic until fragrant, about 1 minute.
4. When the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Add the squash strands to the skillet with garlic and toss to coat in the bacon grease.
5. In a bowl, whisk together the eggs and Parmesan cheese. Pour this mixture over the warm spaghetti squash and quickly toss to combine. The heat of the squash will cook the eggs, creating a creamy sauce.
6. Stir in the crispy bacon, and season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.

This Spaghetti Squash Carbonara is an excellent way to enjoy the creamy indulgence of traditional carbonara without the heaviness of pasta. The spaghetti squash offers a neutral base that soaks up the rich egg and bacon sauce, creating a comforting yet light dish perfect for winter dinners. This recipe brings all the familiar flavors of carbonara into a healthier package, making it a favorite for anyone looking to cut down on carbs without sacrificing taste.

Spaghetti Squash Primavera

This vibrant and fresh Spaghetti Squash Primavera is a wonderful way to enjoy a variety of seasonal vegetables. The roasted squash strands are combined with a colorful mix of bell peppers, zucchini, tomatoes, and spinach, all tossed in a light lemon-garlic sauce. This dish is not only healthy but bursting with flavor, making it perfect for a cozy January meal.

Ingredients:

• 1 medium spaghetti squash
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)
• Parmesan cheese, grated (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise, remove the seeds, and drizzle with olive oil, salt, and pepper. Place the squash cut-side down on a baking sheet and roast for 40-45 minutes, until the flesh is tender.
2. In a large skillet, heat olive oil over medium heat. Add the bell peppers and zucchini, sautéing for about 5 minutes until they begin to soften.
3. Add the garlic and sauté for another minute until fragrant. Stir in the cherry tomatoes and spinach, cooking until the spinach wilts and the tomatoes soften, about 2-3 minutes.
4. Once the squash is done, use a fork to scrape out the spaghetti-like strands and add them to the skillet with the vegetables.
5. Add the lemon juice, and toss everything together. Season with salt and pepper to taste.
6. Garnish with fresh basil and Parmesan cheese, if desired, before serving.

This Spaghetti Squash Primavera is a beautiful, nutrient-packed dish that highlights the freshness of winter vegetables. The combination of roasted spaghetti squash and sautéed veggies creates a light, but satisfying meal that’s full of vibrant colors and flavors. The lemon-garlic sauce adds a zesty brightness, making it a perfect choice for those seeking a lighter, vegetable-forward dish. It’s a great way to enjoy the flavors of the season while keeping things healthy and fresh.

Spaghetti Squash Bolognese

This Spaghetti Squash Bolognese recipe takes the classic Italian meat sauce and pairs it with roasted spaghetti squash for a hearty yet low-carb meal. The rich, slow-cooked tomato sauce with ground beef, onions, and garlic simmers for hours to build deep flavors, while the squash strands serve as a nutritious alternative to pasta. Perfect for a warming January meal, this recipe is both comforting and satisfying.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 lb ground beef or turkey
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/4 cup red wine (optional)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet and roast for 40-45 minutes, until the squash is tender.
2. While the squash roasts, heat olive oil in a large skillet over medium heat. Add the ground beef or turkey and cook until browned, breaking it apart with a spoon.
3. Add the chopped onion and garlic to the skillet, cooking for about 3-4 minutes, until the onion softens.
4. Stir in the crushed tomatoes, red wine (if using), basil, oregano, salt, and pepper. Let the sauce simmer for 20-30 minutes, stirring occasionally.
5. Once the squash is done, use a fork to scrape the strands into a bowl. Top the spaghetti squash with the Bolognese sauce.
6. Garnish with fresh parsley and Parmesan cheese before serving.

The Spaghetti Squash Bolognese is a fantastic alternative to the traditional pasta Bolognese, offering the same rich, savory flavors but with fewer carbs. The spaghetti squash provides a hearty and satisfying texture that pairs perfectly with the savory meat sauce. The long simmering of the sauce results in a depth of flavor that feels indulgent, making it the perfect comfort food for a chilly January evening. Whether you’re looking to cut back on pasta or simply enjoy a healthier version of a classic, this dish is sure to hit the spot.

Spaghetti Squash with Pesto and Roasted Vegetables

This vibrant Spaghetti Squash with Pesto and Roasted Vegetables recipe is perfect for January when winter vegetables are in season. The spaghetti squash strands are tossed with fresh basil pesto and complemented by a mix of roasted root vegetables like carrots, sweet potatoes, and red onions. This dish is a colorful, nutrient-packed option that provides comfort and freshness in every bite.

Ingredients:

• 1 medium spaghetti squash
• 2 carrots, peeled and chopped
• 1 sweet potato, peeled and diced
• 1 red onion, chopped
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup pesto (store-bought or homemade)
• Fresh basil leaves, chopped (for garnish)
• Pine nuts, toasted (optional for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half, remove the seeds, and drizzle with olive oil, salt, and pepper. Place the squash cut-side down on a baking sheet and roast for 40-45 minutes until tender.
2. On a separate baking sheet, toss the carrots, sweet potato, and red onion with olive oil, salt, and pepper. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
3. Once the squash is done, scrape out the flesh with a fork to create spaghetti-like strands.
4. In a large bowl, toss the roasted vegetables and spaghetti squash with pesto until everything is well coated.
5. Garnish with fresh basil and toasted pine nuts before serving.

This Spaghetti Squash with Pesto and Roasted Vegetables is a perfect combination of roasted, hearty vegetables and fresh, fragrant pesto. The spaghetti squash serves as a lighter base for the dish, offering a healthy alternative to pasta while still being filling. The pesto adds richness and depth, while the roasted vegetables provide a sweet contrast that makes this dish satisfying and wholesome. It’s a great way to enjoy the flavors of winter while keeping things light and healthy.

Spaghetti Squash and Meatball Bake

This Spaghetti Squash and Meatball Bake takes the classic spaghetti and meatballs and reimagines it with roasted spaghetti squash. Topped with homemade or store-bought meatballs and a rich tomato sauce, then baked until bubbly and golden, this dish is comforting, hearty, and a fantastic low-carb alternative to traditional pasta.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground beef or turkey (or a mix of both)
• 1/4 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half and scoop out the seeds. Drizzle with olive oil, salt, and pepper. Place the squash cut-side down on a baking sheet and roast for 40-45 minutes, until tender.
2. While the squash is roasting, make the meatballs. In a bowl, combine the ground meat, breadcrumbs, egg, garlic, oregano, basil, salt, and pepper. Mix well and form into small meatballs.
3. Heat a large skillet over medium heat and cook the meatballs until browned on all sides and cooked through, about 8-10 minutes.
4. Once the spaghetti squash is done, scrape the flesh into spaghetti-like strands and place them in a baking dish. Top with marinara sauce and meatballs.
5. Sprinkle shredded mozzarella cheese over the top and bake in the oven for 10-15 minutes, until the cheese is melted and bubbly.
6. Garnish with fresh basil before serving.

This Spaghetti Squash and Meatball Bake is an ideal low-carb comfort meal for cold January nights. The roasted squash provides the perfect base for the juicy meatballs and tangy marinara sauce, and the melted cheese ties everything together in a deliciously satisfying way. It’s a wholesome, hearty dish that combines the classic flavors of spaghetti and meatballs but with a healthier twist. Whether you’re looking to reduce your carb intake or simply try something new, this dish is sure to become a favorite.

Spaghetti Squash Taco Bowls

These Spaghetti Squash Taco Bowls offer a fun and healthy twist on traditional tacos. The roasted spaghetti squash serves as the base, replacing tortillas, and is topped with seasoned ground beef, fresh salsa, avocado, and a sprinkle of cheese. These bowls are packed with flavor and make for a delicious and nutritious meal that’s perfect for winter.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground beef or chicken
• 1 packet taco seasoning (or homemade seasoning mix)
• 1/2 cup water
• 1 cup salsa
• 1 avocado, sliced
• 1/4 cup shredded cheddar or Mexican blend cheese
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Sour cream (optional, for serving)

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half, remove the seeds, and drizzle with olive oil, salt, and pepper. Place the squash cut-side down on a baking sheet and roast for 40-45 minutes, until tender.
2. While the squash is roasting, cook the ground beef or chicken in a skillet over medium heat until browned. Add taco seasoning and water, and simmer for 5-7 minutes, until the sauce thickens.
3. Once the squash is done, scrape out the strands with a fork and place them in serving bowls.
4. Spoon the seasoned ground beef or chicken on top of the spaghetti squash. Add salsa, sliced avocado, and cheese.
5. Garnish with fresh cilantro and serve with lime wedges and sour cream if desired.

These Spaghetti Squash Taco Bowls are a fun and satisfying way to enjoy taco night without the added carbs of tortillas. The spaghetti squash acts as a perfect substitute for rice or tortillas, while still providing a filling, nutritious base. The seasoned meat, fresh toppings, and cheese create a flavorful, comforting meal that is still light and healthy. Whether you’re feeding a crowd or just looking for a quick and easy dinner, these taco bowls are sure to be a hit!

Spaghetti Squash Alfredo with Garlic Shrimp

This Spaghetti Squash Alfredo with Garlic Shrimp is a luxurious and creamy dish that’s both indulgent and light. The spaghetti squash strands replace pasta, making it a healthier choice, while the garlic shrimp adds protein and flavor. The creamy homemade Alfredo sauce is made with heavy cream, parmesan, and garlic for a rich, comforting experience. This dish is perfect for a cozy January dinner that feels like a treat but stays on the lighter side.

Ingredients:

• 1 medium spaghetti squash
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)
• 1 tablespoon lemon juice (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, salt, and pepper. Place the squash cut-side down on a baking sheet and roast for 40-45 minutes until tender.
2. While the squash is roasting, heat olive oil in a skillet over medium heat. Add the garlic and cook for about 1 minute until fragrant.
3. Add the shrimp to the skillet, seasoning with salt and pepper, and cook for about 2-3 minutes on each side, until pink and cooked through. Set aside.
4. In the same skillet, pour in the heavy cream and bring to a simmer. Stir in the parmesan cheese and cook until the sauce thickens, about 3-4 minutes. Taste and adjust seasoning with salt and pepper.
5. Once the spaghetti squash is done, scrape the flesh into spaghetti-like strands and divide it between plates. Top with the Alfredo sauce and garlic shrimp.
6. Garnish with fresh parsley and a squeeze of lemon juice if desired.

This Spaghetti Squash Alfredo with Garlic Shrimp offers a rich, creamy dish that feels decadent without the guilt of traditional pasta. The spaghetti squash provides a lighter base that absorbs the luscious Alfredo sauce, and the garlic shrimp brings a touch of elegance and protein. It’s an excellent option for those who want the comfort of an Alfredo dish with a healthier twist, making it a great choice for cozy winter evenings.

Spaghetti Squash Carbonara

This Spaghetti Squash Carbonara is a healthier version of the classic pasta carbonara. The roasted spaghetti squash serves as a lower-carb substitute for traditional pasta, while the creamy, rich sauce made with eggs, parmesan, pancetta (or bacon), and black pepper creates the perfect balance of flavors. It’s a simple yet delicious dish that is comforting and packed with flavor, ideal for a quick and satisfying winter meal.

Ingredients:

• 1 medium spaghetti squash
• 4 ounces pancetta or bacon, chopped
• 2 large eggs
• 1/2 cup grated parmesan cheese
• 1 teaspoon freshly ground black pepper
• Salt, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half, remove the seeds, and drizzle with olive oil, salt, and pepper. Place the squash cut-side down on a baking sheet and roast for 40-45 minutes until the squash is tender.
2. While the squash is roasting, cook the pancetta or bacon in a large skillet over medium heat until crispy, about 5-7 minutes. Remove from heat and set aside.
3. In a small bowl, whisk together the eggs, parmesan cheese, and black pepper until smooth and well combined.
4. Once the spaghetti squash is done, scrape out the flesh into spaghetti-like strands and place in a large mixing bowl. Quickly toss with the egg mixture, allowing the heat from the squash to cook the eggs and create a creamy sauce.
5. Add the crispy pancetta or bacon and toss again to combine. Season with salt and extra pepper to taste.
6. Garnish with fresh parsley before serving.

This Spaghetti Squash Carbonara gives you all the creamy, smoky, and savory flavors of the classic Italian dish, but without the pasta. The spaghetti squash strands absorb the rich carbonara sauce, making every bite satisfying yet lighter than the traditional version. It’s a comforting and indulgent meal that’s perfect for a chilly January night, and it’s sure to become a go-to recipe for a healthier spin on a beloved classic.

Spaghetti Squash Stir Fry with Tofu and Veggies

This Spaghetti Squash Stir Fry with Tofu and Veggies is a fantastic vegan and gluten-free option that brings a burst of flavor and texture. The spaghetti squash is stir-fried with tofu, bell peppers, carrots, and other fresh vegetables, then tossed with a savory soy sauce-based stir fry sauce. This dish is quick to make, packed with plant-based protein, and perfect for a vibrant, light meal in January.

Ingredients:

• 1 medium spaghetti squash
• 1 block firm tofu, drained and cubed
• 1 bell pepper, thinly sliced
• 1 carrot, julienned
• 1/2 cup snow peas or snap peas
• 2 tablespoons sesame oil (or olive oil)
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame seeds (optional, for garnish)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half, remove the seeds, and drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for 40-45 minutes until tender.
2. While the squash is roasting, press the tofu to remove excess moisture and then cut it into cubes. Heat sesame oil in a large skillet over medium-high heat, add the tofu cubes, and cook until golden brown and crispy, about 8-10 minutes. Remove and set aside.
3. In the same skillet, add more sesame oil and stir-fry the bell pepper, carrot, and snow peas for 3-4 minutes, just until the vegetables are tender but still crisp.
4. In a small bowl, whisk together soy sauce, rice vinegar, and hoisin sauce.
5. Once the spaghetti squash is roasted, scrape out the flesh into strands. Add the squash to the skillet with the vegetables, tofu, and stir-fry sauce. Toss everything together until well combined and heated through.
6. Garnish with sesame seeds and fresh cilantro, and serve with lime wedges.

This Spaghetti Squash Stir Fry with Tofu and Veggies is a vibrant, satisfying dish that offers all the fresh flavors of a stir fry with a healthy twist. The spaghetti squash is a perfect base, soaking up the savory stir fry sauce while the tofu provides plant-based protein. The mix of colorful veggies adds texture and nutrients, making this dish a wholesome and hearty option for those looking for a quick, flavorful meal in January. Whether you’re vegan or just looking to try something lighter, this stir fry is sure to delight.

Spaghetti Squash Bolognese

This Spaghetti Squash Bolognese offers a healthy, flavorful alternative to traditional pasta with a rich and hearty meat sauce. The spaghetti squash replaces the pasta, providing a lighter base while the Bolognese sauce, made with ground beef, tomatoes, and Italian herbs, delivers the classic flavors you crave. It’s the perfect January comfort food that won’t weigh you down and offers a nourishing, satisfying meal.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground beef (or turkey for a lighter option)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes
• 1/4 cup red wine (optional)
• 1 tablespoon tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Parmesan cheese (optional, for serving)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half, remove the seeds, and drizzle with olive oil, salt, and pepper. Place the squash cut-side down on a baking sheet and roast for 40-45 minutes until the squash is tender.
2. 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. Drain any excess fat.
3. Add the onion and garlic to the skillet and cook for 2-3 minutes until softened. Stir in the tomato paste, crushed tomatoes, red wine (if using), basil, oregano, salt, and pepper. Let the sauce simmer for 20 minutes, stirring occasionally.
4. Once the spaghetti squash is roasted, scrape out the flesh into spaghetti-like strands. Divide the squash onto plates and top with the Bolognese sauce.
5. Garnish with fresh parsley and top with parmesan cheese if desired.

This Spaghetti Squash Bolognese is the perfect winter dish that’s both comforting and nutritious. The spaghetti squash provides a light, slightly sweet contrast to the savory, rich Bolognese sauce. It’s a great way to enjoy a hearty pasta dish while keeping it low-carb and healthy. This recipe is sure to satisfy your cravings for Italian comfort food without the guilt, making it ideal for a cozy January dinner.

Spaghetti Squash with Pesto and Roasted Vegetables

Spaghetti Squash with Pesto and Roasted Vegetables is a bright and flavorful dish that combines the sweetness of roasted vegetables with the rich, herby taste of pesto. The spaghetti squash acts as a perfect base, soaking up the pesto and pairing beautifully with seasonal vegetables like zucchini, bell peppers, and cherry tomatoes. It’s a light yet satisfying meal that feels fresh and nourishing, making it ideal for January when you want to eat healthy but flavorful.

Ingredients:

• 1 medium spaghetti squash
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup pesto (store-bought or homemade)
• 1/4 cup toasted pine nuts (optional)
• Fresh basil, 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, salt, and pepper. Place cut-side down on a baking sheet and roast for 40-45 minutes until tender.
2. While the squash is roasting, prepare the vegetables. Toss the zucchini, bell pepper, and cherry tomatoes with olive oil, salt, and pepper, and spread them on a separate baking sheet. Roast in the oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
3. Once the spaghetti squash is done, scrape the flesh into spaghetti-like strands and place in a large bowl.
4. Toss the squash with the pesto until evenly coated. Add the roasted vegetables and mix gently.
5. Serve the dish with a sprinkle of toasted pine nuts and fresh basil.

This Spaghetti Squash with Pesto and Roasted Vegetables is a wonderful, fresh, and healthy dish that brings a burst of flavor with minimal effort. The spaghetti squash absorbs the pesto beautifully, while the roasted vegetables add depth and natural sweetness. It’s a versatile dish that can be served as a main or side, perfect for a satisfying, light meal in January. The toasted pine nuts provide a lovely crunch, and the fresh basil completes the dish with an aromatic touch.

Spaghetti Squash Taco Bowls

Spaghetti Squash Taco Bowls are a fun and healthy twist on taco night, using spaghetti squash as a base instead of traditional taco shells. The squash is topped with seasoned ground meat (or plant-based protein), fresh veggies, avocado, and a tangy salsa for a vibrant, satisfying dish. This recipe brings all the flavors of tacos in a lighter, grain-free form, making it a great option for a healthy yet flavorful January meal.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground beef, turkey, or plant-based protein (like lentils or tempeh)
• 1 tablespoon taco seasoning
• 1/4 cup water
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup red onion, diced
• 1 avocado, sliced
• 1/4 cup salsa
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half and remove the seeds. Drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for 40-45 minutes until tender.
2. While the squash is roasting, heat a skillet over medium heat and cook the ground meat or plant-based protein until browned. Add the taco seasoning and water, and cook for an additional 5-7 minutes, stirring occasionally, until the mixture is heated through and well combined.
3. Once the spaghetti squash is roasted, scrape the flesh into spaghetti-like strands. Divide the squash into bowls.
4. Top with seasoned ground meat, shredded lettuce, diced tomatoes, red onion, avocado slices, and salsa.
5. Garnish with fresh cilantro and serve with lime wedges.

These Spaghetti Squash Taco Bowls offer all the fun and flavor of tacos without the carbs and heavy toppings. The roasted spaghetti squash acts as a healthy base, providing a light and slightly sweet contrast to the savory taco filling and fresh toppings. It’s a customizable dish, so you can add your favorite taco fillings and toppings, making it a perfect choice for a light, satisfying, and flavorful January meal. Whether you prefer meat or plant-based protein, this dish is sure to become a family favorite.

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a vibrant and healthy dish loaded with colorful vegetables, topped with a light garlic and olive oil sauce. This recipe uses roasted spaghetti squash as a base, providing a delicate and slightly sweet flavor that pairs perfectly with a medley of sautéed vegetables like bell peppers, zucchini, and cherry tomatoes. It’s a perfect light yet satisfying meal for January, full of nutrients and full of fresh flavor.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh Parmesan cheese, grated (optional)
• Fresh basil leaves, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for 40-45 minutes, or until the squash is tender and the strands easily scrape out.
2. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the bell pepper, zucchini, and red onion, and sauté for 5-7 minutes, until the vegetables are tender. Add the garlic and cook for an additional 2 minutes until fragrant.
3. Once the squash is done, scrape out the flesh into spaghetti-like strands. Add the spaghetti squash to the skillet with the sautéed vegetables, and toss gently to combine.
4. Stir in the basil, oregano, and season with salt and pepper to taste.
5. Serve with a sprinkle of Parmesan cheese and fresh basil leaves for garnish.

This Spaghetti Squash Primavera is a refreshing, light meal that packs a punch of flavor and nutrients. The sweet, tender squash pairs wonderfully with the savory garlic and herbs, while the roasted vegetables add depth and texture to the dish. Perfect for a healthy, meatless January dinner, this recipe is versatile enough to add your favorite veggies or proteins. It’s a simple yet satisfying way to enjoy seasonal vegetables and enjoy the benefits of a low-carb, nutritious meal.

Spaghetti Squash Alfredo

Spaghetti Squash Alfredo is a creamy, indulgent dish that feels decadent but is actually quite healthy. The spaghetti squash replaces traditional pasta, making it a lighter option without compromising on the rich, velvety Alfredo sauce. This version uses a homemade sauce made from a blend of cauliflower, garlic, and Parmesan, creating a dairy-free yet creamy and satisfying flavor. Perfect for cozy January evenings, this dish is a healthier take on a classic favorite.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1/2 cup cauliflower florets (steamed)
• 1 clove garlic, minced
• 1/4 cup almond milk (or any plant-based milk)
• 1/4 cup nutritional yeast (for a cheesy flavor)
• 1/4 cup grated Parmesan cheese (optional, for non-dairy)
• 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, salt, and pepper. Place cut-side down on a baking sheet and roast for 40-45 minutes until the squash is tender and the strands easily pull apart.
2. While the squash is roasting, steam the cauliflower florets until tender, about 7-10 minutes. Drain and set aside.
3. In a blender or food processor, combine the steamed cauliflower, garlic, almond milk, nutritional yeast, Parmesan (if using), salt, and pepper. Blend until smooth and creamy.
4. Once the squash is done, scrape out the flesh into spaghetti-like strands and place in a large bowl.
5. Pour the Alfredo sauce over the spaghetti squash and toss gently to coat. Warm the sauce if necessary.
6. Garnish with fresh parsley and serve.

This Spaghetti Squash Alfredo is the perfect indulgence without the guilt. The creamy, cauliflower-based Alfredo sauce provides a rich texture and flavor, making it a comforting dish ideal for chilly January nights. By using spaghetti squash as the base, this recipe offers a low-carb alternative to traditional pasta without sacrificing taste. Whether you’re dairy-free or just looking for a lighter twist on an Alfredo classic, this dish is both satisfying and wholesome.

Spaghetti Squash and Shrimp Scampi

Spaghetti Squash and Shrimp Scampi is a delightful and healthy seafood dish that’s packed with flavor. The spaghetti squash serves as a light, nutritious base, while the shrimp are sautéed in a garlic butter sauce with lemon, parsley, and a touch of white wine. This recipe is a wonderful balance of richness and brightness, making it a perfect choice for a January dinner that feels fancy yet is easy to prepare.

Ingredients:

• 1 medium spaghetti squash
• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 cup white wine (or chicken broth)
• 2 tablespoons butter
• Juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Red pepper flakes (optional, for heat)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half and remove the seeds. Drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for 40-45 minutes until tender.
2. While the squash is roasting, heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp from the skillet and set aside.
3. In the same skillet, add the garlic and cook for 1 minute until fragrant. Deglaze the pan with white wine (or broth) and simmer for 3-5 minutes until the liquid reduces by half.
4. Stir in the butter, lemon juice, and season with salt, pepper, and red pepper flakes if using.
5. Once the spaghetti squash is ready, scrape out the flesh into spaghetti-like strands and add it to the skillet with the sauce. Toss gently to combine.
6. Return the shrimp to the skillet and toss to combine with the spaghetti squash and sauce. Garnish with fresh parsley.

Spaghetti Squash and Shrimp Scampi is a light yet flavorful dish that combines the richness of shrimp and the brightness of lemon and garlic. The spaghetti squash provides a healthy and low-carb alternative to traditional pasta, while the shrimp add a boost of protein. This dish is a great way to enjoy a restaurant-quality meal at home, and it’s perfect for a special January evening. The combination of flavors is simple yet satisfying, making this a recipe you’ll return to again and again.

Note: More recipes are coming soon!