Thanksgiving is a time for gathering with loved ones and indulging in a feast that showcases the best of seasonal flavors. As we look for ways to create a memorable holiday meal, spaghetti squash emerges as a versatile and nutritious option that can easily take center stage on your table.
With its naturally sweet and nutty flavor, spaghetti squash serves as an excellent base for a variety of dishes, from savory to sweet.
In this article, we’ll explore 25+ Thanksgiving spaghetti squash recipes that highlight the vegetable’s unique texture and adaptability, ensuring that your holiday meal is not only delicious but also healthy.
Whether you’re looking for a side dish, a vegetarian main course, or a creative twist on traditional recipes, we’ve got you covered.
Get ready to impress your guests and elevate your Thanksgiving menu with these delightful spaghetti squash creations!
25+ Mouthwatering Thanksgiving Spaghetti Squash Recipes for a Healthier Feast
As you prepare for Thanksgiving, incorporating spaghetti squash into your menu can add a unique and wholesome twist to your traditional holiday fare.
With its versatility and ability to absorb a wide range of flavors, spaghetti squash is an excellent canvas for both classic and innovative recipes.
From creamy sauces to roasted vegetable medleys, the possibilities are endless. We hope this collection of 25+ Thanksgiving spaghetti squash recipes inspires you to create delicious dishes that will please every palate at your table.
Embrace the spirit of the season by celebrating fresh, seasonal ingredients and enjoy a Thanksgiving feast that’s not only satisfying but also nutritious.
Happy cooking, and may your Thanksgiving be filled with warmth, laughter, and delightful flavors!
Thanksgiving Stuffed Spaghetti Squash
This delightful recipe combines the classic flavors of Thanksgiving with the unique texture of spaghetti squash. Each half of the squash is stuffed with a savory mixture of turkey, cranberries, and spices, creating a dish that is not only delicious but also visually appealing. This healthy alternative to traditional stuffing will impress your guests and leave them feeling satisfied.
Ingredients:
- 2 medium spaghetti squash
- 1 lb ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup fresh cranberries (or dried cranberries)
- 1 cup cooked quinoa
- 1 tsp dried sage
- 1 tsp dried thyme
- Salt and pepper to taste
- Olive oil for cooking
- Fresh parsley for garnish
Instructions:
- Preheat the oven to 400°F (200°C).
- Prepare the spaghetti squash: Cut each squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
- Cook the turkey mixture: In a skillet, heat a tablespoon of olive oil over medium heat. Add the onion and garlic, cooking until soft. Add the ground turkey, cooking until browned. Stir in the cranberries, cooked quinoa, sage, thyme, salt, and pepper. Cook for another 5 minutes until the cranberries have softened.
- Stuff the squash: Once the spaghetti squash is cooked, flip it cut-side up and fluff the insides with a fork. Fill each half with the turkey mixture.
- Bake again: Place the stuffed squash back in the oven for an additional 15 minutes to heat through.
- Garnish: Remove from the oven, garnish with fresh parsley, and serve warm.
This Thanksgiving Stuffed Spaghetti Squash is a fantastic way to enjoy the flavors of the holiday while keeping your meal light and nutritious. The combination of ground turkey, cranberries, and herbs not only makes this dish a hearty option but also showcases the festive colors and tastes that make Thanksgiving special. It’s an excellent centerpiece for your holiday table, and your guests will appreciate the creative twist on traditional stuffing.
Cranberry Walnut Spaghetti Squash Salad
This refreshing salad highlights the seasonal flavors of cranberries and walnuts while featuring spaghetti squash as the base. Tossed with a light vinaigrette, this salad is perfect for a Thanksgiving side dish or a light lunch option. It balances the richness of traditional Thanksgiving meals, providing a delightful contrast with its crisp textures and vibrant colors.
Ingredients:
- 1 medium spaghetti squash
- 1 cup fresh cranberries
- 1 cup walnuts, chopped
- 4 cups mixed greens (arugula, spinach, etc.)
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- Salt and pepper to taste
Instructions:
- Cook the spaghetti squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place cut-side down on a baking sheet. Roast for 30-40 minutes until tender.
- Prepare the vinaigrette: In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper. Set aside.
- Toast the walnuts: In a dry skillet over medium heat, toast the walnuts for 5-7 minutes, stirring frequently until fragrant. Remove from heat and let cool.
- Assemble the salad: Once the squash is cooked, flip it cut-side up and fluff the insides with a fork. In a large bowl, combine mixed greens, cranberries, toasted walnuts, and feta cheese.
- Combine: Add the fluffed spaghetti squash to the salad mixture and drizzle with the vinaigrette. Toss gently to combine.
- Serve: Divide into bowls and enjoy!
The Cranberry Walnut Spaghetti Squash Salad is a refreshing and colorful addition to your Thanksgiving spread. Its combination of sweet and tangy flavors, along with the crunch of walnuts, makes it a satisfying side dish that complements heavier main courses beautifully. This salad not only provides a pop of color to your table but also offers a nutritious option that balances the holiday meal. It’s sure to become a favorite among guests, making it a perfect recipe for Thanksgiving gatherings.
Maple Brown Butter Spaghetti Squash with Pecans
This decadent recipe features spaghetti squash drizzled with a rich maple brown butter sauce and topped with toasted pecans. The nuttiness of the pecans paired with the sweet and savory flavors of brown butter and maple syrup creates a luxurious dish that’s perfect for Thanksgiving. It embodies the essence of fall, making it an ideal addition to your holiday feast.
Ingredients:
- 1 large spaghetti squash
- 1/2 cup unsalted butter
- 1/4 cup pure maple syrup
- 1 cup pecans, chopped
- 1 tsp cinnamon
- Salt to taste
- Fresh thyme or parsley for garnish (optional)
Instructions:
- Prepare the spaghetti squash: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place cut-side down on a baking sheet. Roast for 30-40 minutes until tender.
- Make the brown butter: In a medium saucepan over medium heat, melt the butter. Continue to cook, swirling occasionally, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat and stir in the maple syrup and cinnamon.
- Toast the pecans: In a dry skillet, toast the chopped pecans over medium heat for 5-7 minutes until fragrant. Remove from heat.
- Combine and serve: Once the squash is cooked, flip it cut-side up and fluff the insides with a fork. Drizzle the brown butter sauce over the spaghetti squash, sprinkle with toasted pecans, and season with salt.
- Garnish: Optionally, garnish with fresh thyme or parsley before serving.
The Maple Brown Butter Spaghetti Squash with Pecans is a rich, indulgent dish that captures the spirit of Thanksgiving perfectly. The sweet and savory combination of brown butter and maple syrup elevates the natural flavors of the spaghetti squash, while the toasted pecans add a delightful crunch. This dish is not only a stunning addition to your holiday table but also a comforting and flavorful option that will leave your guests asking for seconds. Enjoy this unique twist on traditional Thanksgiving sides that truly embodies the warmth and richness of the season.
Herbed Spaghetti Squash with Parmesan and Garlic
This Herbed Spaghetti Squash with Parmesan and Garlic is a simple yet elegant dish that showcases the comforting flavors of garlic and cheese. It’s a perfect side dish for Thanksgiving, as it complements traditional main courses without overwhelming them. The fresh herbs add a delightful aroma and brightness, making this a fantastic addition to your holiday spread.
Ingredients:
- 1 medium spaghetti squash
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- Salt and pepper to taste
- Red pepper flakes (optional, for a spicy kick)
Instructions:
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- Prepare the garlic mixture: In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
- Fluff the squash: Once the spaghetti squash is cooked, flip it cut-side up and use a fork to fluff the insides into strands.
- Combine: Pour the garlic oil over the spaghetti squash, adding the grated Parmesan cheese, fresh parsley, and basil. Toss to combine, and season with salt, pepper, and red pepper flakes if desired.
- Serve: Plate the herbed spaghetti squash and sprinkle with additional Parmesan and herbs for garnish.
Herbed Spaghetti Squash with Parmesan and Garlic is a delightful and aromatic dish that captures the essence of Thanksgiving with its comforting flavors. The combination of garlic and cheese elevates the spaghetti squash, turning it into a savory side dish that pairs beautifully with roasted turkey or ham. This recipe is not only easy to prepare but also provides a light yet satisfying option that your guests will love. The fresh herbs add a burst of color and flavor, making this dish a standout on your Thanksgiving table.
Spaghetti Squash and Brussels Sprouts Gratin
This Spaghetti Squash and Brussels Sprouts Gratin is a rich and creamy dish that brings a touch of indulgence to your Thanksgiving meal. Combining the nutty flavor of roasted Brussels sprouts with the mild sweetness of spaghetti squash, this gratin is topped with a golden cheese crust that is irresistible. It’s a perfect way to incorporate vegetables into your holiday feast while ensuring they steal the show.
Ingredients:
- 1 medium spaghetti squash
- 2 cups Brussels sprouts, trimmed and halved
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese (or cheddar)
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Olive oil for roasting
- Fresh thyme for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes.
- Roast the Brussels sprouts: On another baking sheet, toss the halved Brussels sprouts with olive oil, salt, and pepper. Roast alongside the squash for about 20-25 minutes until tender and caramelized.
- Prepare the gratin mixture: In a large bowl, combine the cooked spaghetti squash (fluffed into strands), roasted Brussels sprouts, heavy cream, garlic powder, and half of the Gruyère cheese. Mix until well combined, adjusting the seasoning with salt and pepper.
- Assemble the gratin: Transfer the mixture to a greased baking dish. Top with the remaining Gruyère cheese and Parmesan cheese.
- Bake: Place the dish in the oven and bake for 20-25 minutes or until the cheese is bubbly and golden brown.
- Garnish and serve: Let it cool slightly before garnishing with fresh thyme. Serve warm.
The Spaghetti Squash and Brussels Sprouts Gratin is an extraordinary addition to your Thanksgiving feast, providing a creamy and comforting option that elevates your vegetable sides. The combination of nutty Brussels sprouts and sweet spaghetti squash, all enveloped in a rich cheese sauce, creates a luxurious dish that your guests will adore. This gratin not only offers a delightful taste but also adds a beautiful presentation to your table, ensuring that vegetables are celebrated rather than overlooked during the holiday.
Spaghetti Squash with Sage Brown Butter Sauce
This Spaghetti Squash with Sage Brown Butter Sauce is a sophisticated yet simple dish that captures the essence of fall. The nutty flavors of brown butter combined with the aromatic sage create a warm and inviting sauce that perfectly complements the mild taste of spaghetti squash. This recipe offers a unique twist on traditional Thanksgiving flavors, making it a must-try side dish for your holiday gathering.
Ingredients:
- 1 large spaghetti squash
- 1/2 cup unsalted butter
- 8-10 fresh sage leaves
- Salt and pepper to taste
- 1/4 cup toasted pine nuts (optional)
- Fresh Parmesan for serving
Instructions:
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- Make the brown butter sauce: In a medium saucepan over medium heat, melt the butter. Add the sage leaves and cook until the butter turns golden brown and the sage becomes crispy, about 5-7 minutes. Remove from heat and season with salt and pepper.
- Fluff the squash: Once the spaghetti squash is cooked, flip it cut-side up and fluff the insides with a fork to create spaghetti-like strands.
- Combine: Pour the sage brown butter sauce over the fluffed squash, tossing gently to coat the strands evenly.
- Serve: Plate the spaghetti squash, topping with toasted pine nuts and freshly grated Parmesan cheese.
Spaghetti Squash with Sage Brown Butter Sauce is a dish that beautifully embodies the flavors of Thanksgiving while remaining light and nutritious. The rich, nutty taste of the brown butter paired with the fragrant sage creates a comforting sauce that enhances the natural sweetness of the spaghetti squash. This dish is not only easy to prepare but also adds an elegant touch to your holiday table. The addition of pine nuts and Parmesan provides a delightful crunch and depth of flavor, making it a memorable side that your guests will love.
Spaghetti Squash with Cranberry and Walnut Pesto
This Spaghetti Squash with Cranberry and Walnut Pesto is a vibrant and festive dish that combines the flavors of fall with a unique twist. The bright tartness of cranberries, combined with the richness of walnuts, creates a refreshing pesto that coats the tender strands of spaghetti squash beautifully. This dish not only makes for an eye-catching presentation but also offers a delightful balance of flavors that complements any Thanksgiving spread.
Ingredients:
- 1 medium spaghetti squash
- 1 cup fresh cranberries (or thawed frozen cranberries)
- 1/2 cup walnuts, toasted
- 1/2 cup fresh basil leaves
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tbsp lemon juice
Instructions:
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- Make the cranberry-walnut pesto: In a food processor, combine the cranberries, toasted walnuts, basil leaves, olive oil, Parmesan cheese, salt, pepper, and lemon juice. Blend until smooth, adjusting the seasoning as necessary.
- Fluff the squash: Once the spaghetti squash is cooked, flip it cut-side up and use a fork to fluff the insides into strands.
- Combine: Toss the fluffed spaghetti squash with the cranberry-walnut pesto until well coated.
- Serve: Transfer to a serving dish and garnish with extra walnuts and Parmesan cheese if desired.
Spaghetti Squash with Cranberry and Walnut Pesto is a stunning addition to your Thanksgiving table, featuring bright flavors and a delightful mix of textures. The sweet-tart cranberries elevate the humble squash, making it a sophisticated side dish that will impress your guests. Not only is this recipe visually appealing, but it also packs a nutritional punch, making it a healthy choice during the holiday season. With its unique flavor profile, this dish will be a standout that will leave everyone asking for seconds.
Spaghetti Squash with Roasted Vegetables and Feta
This Spaghetti Squash with Roasted Vegetables and Feta is a colorful and hearty dish that brings the flavors of the harvest to your Thanksgiving meal. The combination of roasted seasonal vegetables paired with the creamy, salty feta cheese makes this dish both satisfying and flavorful. It’s a great way to incorporate more veggies into your holiday feast while still delivering a comforting and delicious side.
Ingredients:
- 1 medium spaghetti squash
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 red onion, diced
- 2 cups cherry tomatoes, halved
- 1/4 cup olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup crumbled feta cheese
- Fresh basil for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- Prepare the vegetables: In a large bowl, toss the diced bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, oregano, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until they are tender and caramelized.
- Fluff the squash: Once the spaghetti squash is cooked, flip it cut-side up and use a fork to fluff the insides into strands.
- Combine: In a large serving bowl, combine the fluffed spaghetti squash with the roasted vegetables. Add the crumbled feta cheese and gently toss until evenly mixed.
- Serve: Garnish with fresh basil before serving.
Spaghetti Squash with Roasted Vegetables and Feta is an earthy and satisfying dish that will complement your Thanksgiving meal perfectly. The medley of roasted vegetables brings warmth and richness, while the feta adds a creamy and tangy element. This recipe is not only visually appealing with its vibrant colors, but it’s also a fantastic way to celebrate the seasonal bounty of vegetables during the holidays. Your guests will appreciate the healthy yet indulgent flavors that this dish brings to the table.
Spaghetti Squash with Maple Sage Butter
This Spaghetti Squash with Maple Sage Butter is a sweet and savory side dish that embodies the essence of Thanksgiving. The addition of maple syrup brings a gentle sweetness that pairs beautifully with the earthy flavors of sage and roasted squash. This dish is an excellent choice for those looking to introduce a unique flavor profile that still aligns with traditional holiday fare.
Ingredients:
- 1 medium spaghetti squash
- 1/2 cup unsalted butter
- 10 fresh sage leaves, chopped
- 1/4 cup pure maple syrup
- Salt and pepper to taste
- Chopped pecans or walnuts for garnish (optional)
Instructions:
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- Make the maple sage butter: In a saucepan over medium heat, melt the butter. Add the chopped sage leaves and cook until the butter turns golden brown and the sage becomes crispy, about 5 minutes. Remove from heat and stir in the maple syrup, seasoning with salt and pepper.
- Fluff the squash: Once the spaghetti squash is cooked, flip it cut-side up and fluff the insides with a fork to create spaghetti-like strands.
- Combine: Pour the maple sage butter over the fluffed squash, tossing gently to coat the strands evenly.
- Serve: Plate the spaghetti squash and garnish with chopped pecans or walnuts for added texture.
Spaghetti Squash with Maple Sage Butter is a delightful dish that captures the spirit of Thanksgiving in every bite. The warm flavors of maple syrup combined with the aromatic sage create a comforting sauce that beautifully complements the natural sweetness of the squash. This dish is simple to prepare yet adds a sophisticated touch to your holiday table, making it a memorable addition to your Thanksgiving feast. The optional nuts provide a pleasing crunch, enhancing the overall experience of this delicious side dish.
Spaghetti Squash with Garlic and Parmesan Cream Sauce
Indulge in the creamy richness of Spaghetti Squash with Garlic and Parmesan Cream Sauce. This dish transforms the humble spaghetti squash into a decadent treat that feels luxurious yet remains healthy. The garlic-infused cream sauce is both comforting and satisfying, perfectly enveloping the tender strands of spaghetti squash. Ideal for a holiday meal, this recipe combines classic flavors with a modern twist, making it a must-try for Thanksgiving.
Ingredients:
- 1 medium spaghetti squash
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- Prepare the cream sauce: In a saucepan over medium heat, add olive oil and minced garlic. Sauté until fragrant, about 1-2 minutes. Pour in the heavy cream and bring to a simmer. Reduce heat and stir in the Parmesan cheese, mixing until melted and smooth. Season with salt and pepper.
- Fluff the squash: Once the spaghetti squash is cooked, flip it cut-side up and use a fork to fluff the insides into strands.
- Combine: Drizzle the garlic Parmesan cream sauce over the fluffed spaghetti squash and toss gently to combine.
- Serve: Garnish with fresh parsley before serving.
Spaghetti Squash with Garlic and Parmesan Cream Sauce is a fantastic way to elevate your Thanksgiving menu with its rich and savory flavors. The creamy sauce adds a touch of indulgence, making the dish feel festive and special. This recipe is not only delicious but also a healthier alternative to traditional pasta dishes, allowing you to enjoy comfort food without the guilt. Your guests will appreciate the delightful balance of flavors, and this dish is sure to become a new favorite at your holiday gatherings.
Spaghetti Squash with Sausage and Sage Stuffing
Bring a hearty and flavorful option to your Thanksgiving table with Spaghetti Squash with Sausage and Sage Stuffing. This dish marries the savory taste of sausage with the aromatic essence of sage, creating a stuffing that is both comforting and satisfying. The natural sweetness of the spaghetti squash serves as a perfect vessel for the stuffing, making it a visually appealing and delicious addition to your holiday spread.
Ingredients:
- 1 medium spaghetti squash
- 1 lb Italian sausage (mild or spicy)
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 2 cups bread cubes (day-old bread or cornbread)
- 1/4 cup fresh sage, chopped
- 1/2 cup chicken broth
- Salt and pepper to taste
- Olive oil
Instructions:
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- Cook the sausage: In a skillet over medium heat, cook the Italian sausage, breaking it apart until browned. Remove from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add diced onion, celery, and carrots. Sauté until softened, about 5-7 minutes. Add the cooked sausage back into the skillet along with the chopped sage and bread cubes.
- Combine with broth: Pour in the chicken broth, stirring until the bread is moist. Season with salt and pepper to taste.
- Stuff the squash: Once the spaghetti squash is cooked, flip it cut-side up and use a fork to fluff the insides into strands. Fill each half with the sausage stuffing mixture.
- Bake again: Return the stuffed squash to the oven and bake for an additional 10-15 minutes until heated through.
- Serve: Drizzle with olive oil and garnish with additional sage if desired.
Spaghetti Squash with Sausage and Sage Stuffing is a delightful twist on traditional stuffing that brings warmth and heartiness to your Thanksgiving feast. The combination of savory sausage, aromatic sage, and tender squash creates a comforting dish that is perfect for the holiday season. Not only is it flavorful, but it also adds a touch of elegance to your table. This dish is sure to become a holiday favorite, impressing your guests with its unique flavors and satisfying texture.
Spaghetti Squash with Butternut Squash and Spinach
Spaghetti Squash with Butternut Squash and Spinach is a vibrant and nutritious side dish that celebrates the flavors of fall. The sweet, nutty taste of butternut squash pairs beautifully with the lightness of spinach, creating a perfect harmony of flavors. This dish is not only colorful but also packed with vitamins, making it a healthy addition to your Thanksgiving table. The combination of textures and tastes will appeal to both vegetable lovers and skeptics alike.
Ingredients:
- 1 medium spaghetti squash
- 1 small butternut squash, peeled and diced
- 2 cups fresh spinach
- 2 tbsp olive oil
- 1/2 tsp nutmeg
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions:
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- Roast the butternut squash: Toss the diced butternut squash with olive oil, nutmeg, salt, and pepper. Spread on a separate baking sheet and roast for about 25-30 minutes, or until tender.
- Sauté the spinach: In a skillet over medium heat, add a bit of olive oil and sauté the fresh spinach until wilted.
- Fluff the squash: Once the spaghetti squash is cooked, flip it cut-side up and use a fork to fluff the insides into strands.
- Combine: In a large serving bowl, combine the fluffed spaghetti squash, roasted butternut squash, and sautéed spinach. Toss gently to mix.
- Serve: Top with grated Parmesan cheese if desired.
Spaghetti Squash with Butternut Squash and Spinach is a delightful way to showcase seasonal vegetables during Thanksgiving. The dish is not only visually stunning with its bright colors but also offers a comforting balance of sweet and savory flavors. This healthy option provides a satisfying alternative to heavier sides while still allowing you to enjoy the essence of the holiday. With its vibrant ingredients and nourishing qualities, this dish will undoubtedly be a hit at your Thanksgiving gathering, making it a memorable addition to your festive meal.
Spaghetti Squash with Cranberry Walnut Sauce
Spaghetti Squash with Cranberry Walnut Sauce brings a delightful blend of flavors that perfectly captures the essence of Thanksgiving. This dish combines the savory notes of spaghetti squash with a sweet and tangy cranberry sauce, enhanced by crunchy walnuts. It’s a beautiful side dish that not only tastes fantastic but also adds a pop of color to your Thanksgiving table. Perfect for those looking to incorporate seasonal ingredients into their holiday meal, this recipe is sure to impress your guests.
Ingredients:
- 1 medium spaghetti squash
- 1 cup fresh or frozen cranberries
- 1/2 cup walnuts, chopped
- 1/2 cup orange juice
- 1/4 cup honey or maple syrup
- 1/2 tsp cinnamon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- Prepare the cranberry sauce: In a saucepan over medium heat, combine cranberries, orange juice, honey (or maple syrup), cinnamon, and a pinch of salt. Cook for about 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
- Toast the walnuts: In a small skillet over medium heat, toast the chopped walnuts until golden brown, about 5 minutes. Remove from heat and set aside.
- Fluff the squash: Once the spaghetti squash is cooked, flip it cut-side up and use a fork to fluff the insides into strands.
- Combine: Drizzle the cranberry sauce over the fluffed spaghetti squash and top with toasted walnuts. Toss gently to combine.
- Serve: Garnish with fresh parsley before serving.
Spaghetti Squash with Cranberry Walnut Sauce is a vibrant and flavorful dish that beautifully complements traditional Thanksgiving fare. The tartness of the cranberries combined with the nuttiness of the walnuts creates a delightful contrast that elevates the natural sweetness of the spaghetti squash. This dish not only provides a healthy option for your holiday menu but also brings a festive flair to your table. It’s an excellent choice for those looking to incorporate seasonal flavors and impress their guests with a unique yet approachable dish.
Spaghetti Squash with Pumpkin Alfredo Sauce
Indulge in the creamy, comforting flavors of Spaghetti Squash with Pumpkin Alfredo Sauce. This dish combines the rich, velvety texture of Alfredo sauce with the seasonal taste of pumpkin, creating a creamy delight that is perfect for Thanksgiving. The spaghetti squash serves as a wonderful, nutritious base, making this dish both satisfying and guilt-free. This recipe is ideal for those seeking a cozy and indulgent side or main dish that celebrates the flavors of fall.
Ingredients:
- 1 medium spaghetti squash
- 1 cup pumpkin puree (canned or homemade)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp nutmeg
- Salt and pepper to taste
- Olive oil
Instructions:
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- Make the pumpkin Alfredo sauce: In a saucepan over medium heat, add olive oil and minced garlic. Sauté until fragrant, about 1-2 minutes. Add the pumpkin puree, heavy cream, and nutmeg, stirring to combine. Bring to a simmer and reduce heat, then stir in the Parmesan cheese until melted. Season with salt and pepper.
- Fluff the squash: Once the spaghetti squash is cooked, flip it cut-side up and use a fork to fluff the insides into strands.
- Combine: Pour the pumpkin Alfredo sauce over the fluffed spaghetti squash and toss gently to coat.
- Serve: Garnish with additional Parmesan cheese and a sprinkle of nutmeg if desired.
Spaghetti Squash with Pumpkin Alfredo Sauce is a deliciously creamy and comforting dish that showcases the flavors of the season. The combination of pumpkin and Parmesan creates a rich, luxurious sauce that clings beautifully to the spaghetti squash, offering a delightful eating experience. This recipe is perfect for Thanksgiving, providing a hearty and satisfying alternative to traditional pasta dishes. Your guests will love the warmth and richness of this dish, making it a memorable highlight of your holiday meal.
Spaghetti Squash with Roasted Brussels Sprouts and Bacon
Spaghetti Squash with Roasted Brussels Sprouts and Bacon is a savory dish that combines the nutty flavors of roasted Brussels sprouts with crispy bacon, all resting atop fluffy strands of spaghetti squash. This recipe captures the essence of comfort food while remaining a healthier option. The earthy flavors of the Brussels sprouts are beautifully complemented by the richness of the bacon, making it a perfect side dish for your Thanksgiving feast. It’s an easy-to-make recipe that promises to satisfy even the pickiest eaters at your table.
Ingredients:
- 1 medium spaghetti squash
- 2 cups Brussels sprouts, halved
- 4 slices bacon, chopped
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Fresh thyme for garnish (optional)
Instructions:
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- Roast the Brussels sprouts and bacon: On another baking sheet, toss the halved Brussels sprouts and chopped bacon with olive oil, garlic powder, salt, and pepper. Spread them out in a single layer and roast for 20-25 minutes, stirring halfway through, until the Brussels sprouts are golden and tender, and the bacon is crispy.
- Fluff the squash: Once the spaghetti squash is cooked, flip it cut-side up and use a fork to fluff the insides into strands.
- Combine: Top the fluffed spaghetti squash with the roasted Brussels sprouts and bacon mixture.
- Serve: Garnish with fresh thyme if desired.
Spaghetti Squash with Roasted Brussels Sprouts and Bacon is a hearty and flavorful dish that makes a wonderful addition to your Thanksgiving menu. The combination of crispy bacon and roasted Brussels sprouts adds a delicious depth of flavor to the tender spaghetti squash, creating a satisfying side that will delight your guests. This dish not only brings a rustic charm to your table but also showcases seasonal ingredients in a creative way. Your family and friends will appreciate this unique and delectable offering, making it a new holiday tradition in your home.
Note: More recipes are coming soon!
