25+ Delicious Valentine’s Day Spaghetti Squash Recipes for a Romantic Dinner

Valentine’s Day is the perfect time to treat your loved one to a delicious, memorable meal.

But why settle for the usual heavy or overly indulgent dishes when you can make something healthy, light, and equally romantic?

Enter spaghetti squash — a versatile vegetable that serves as a guilt-free alternative to pasta, with a mild flavor that pairs well with almost any sauce or topping.

Whether you’re hosting a cozy dinner for two or cooking up something special for a group, these 25+ Valentine’s Day spaghetti squash recipes will bring joy to your table and warmth to your heart.

From creamy Alfredo-style dishes to light and zesty shrimp or vegetable combos, there’s a spaghetti squash recipe for every taste.

Perfect for those who want to eat healthy without sacrificing flavor, these recipes are also naturally gluten-free and low in carbs, making them the ideal choice for any dietary preference.

If you’re looking for the perfect dish to impress your loved one this Valentine’s Day, let these innovative spaghetti squash recipes set the mood for a night full of love and delicious food.

25+ Delicious Valentine’s Day Spaghetti Squash Recipes for a Romantic Dinner

Spaghetti squash is a magical ingredient that transforms into a romantic dinner masterpiece with the right touch of creativity.

These 25+ Valentine’s Day spaghetti squash recipes showcase just how versatile and flavorful this humble vegetable can be.

Whether you opt for rich, creamy sauces or lighter, veggie-packed combinations, there’s a recipe here to delight every palate.

This Valentine’s Day, elevate your dinner plans by choosing a dish that reflects care, thoughtfulness, and flavor.

Not only are these recipes nutritious, but they also celebrate the spirit of togetherness and love.

Gather your ingredients, light some candles, and get ready to impress your loved one with a plate of spaghetti squash perfection.

Valentine’s Day Spaghetti Squash with Roasted Garlic and Herbs

This light and flavorful dish makes the perfect Valentine’s Day meal. The spaghetti squash is roasted until tender, and then paired with a medley of roasted garlic, fresh herbs, and a touch of olive oil. The natural sweetness of the squash pairs wonderfully with the savory garlic, creating a heartwarming and healthy dinner option for your special evening.

Ingredients:

• 1 medium spaghetti squash
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

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 sprinkle with salt, pepper, thyme, and rosemary.
3. Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, or until the flesh is tender and can be easily scraped with a fork.
4. While the squash is roasting, heat olive oil in a small skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
5. Once the squash is roasted, use a fork to scrape the flesh into spaghetti-like strands. Transfer the strands to a bowl and toss with the sautéed garlic and herbs.
6. Garnish with fresh parsley before serving.

The combination of tender spaghetti squash with aromatic roasted garlic and herbs offers a light yet satisfying dish perfect for Valentine’s Day. The flavors are delicate, and the texture is a delightful contrast to traditional pasta. This dish provides a refreshing, healthy option for those looking to enjoy a low-carb dinner while still indulging in the spirit of the holiday.

Valentine’s Day Spaghetti Squash Alfredo with Creamy Cashew Sauce

For a rich and creamy Valentine’s Day treat, this spaghetti squash alfredo made with a creamy cashew sauce is a decadent, dairy-free option. The squash takes on the creamy sauce beautifully, providing a comforting yet indulgent dish perfect for your romantic dinner.

Ingredients:

• 1 medium spaghetti squash
• 1 cup raw cashews (soaked for 4 hours or overnight)
• 1/2 cup water
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

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.
3. Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, or until the flesh is tender.
4. While the squash is roasting, make the cashew sauce. Drain and rinse the soaked cashews, then blend them with water, nutritional yeast, lemon juice, garlic powder, salt, and pepper until smooth and creamy.
5. Once the squash is cooked, use a fork to scrape the flesh into spaghetti-like strands. Transfer to a large bowl.
6. Pour the cashew sauce over the squash strands and toss to coat evenly.
7. Garnish with fresh basil and serve warm.

This creamy and dreamy spaghetti squash alfredo is a luxurious take on the traditional pasta dish. The cashew-based sauce offers the perfect amount of richness without the heaviness of dairy. The squash strands provide a satisfying texture that mimics pasta, making it a delicious, plant-based option for a special Valentine’s meal.

Valentine’s Day Spaghetti Squash with Pesto and Cherry Tomatoes

For a vibrant and fresh Valentine’s Day meal, this spaghetti squash recipe combines the sweetness of roasted squash with the herby richness of pesto and juicy cherry tomatoes. It’s an easy yet elegant dish that brings together the best flavors of the season.

Ingredients:

• 1 medium spaghetti squash
• 1 cup cherry tomatoes, halved
• 1/2 cup pesto (store-bought or homemade)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

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.
3. Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, or until tender.
4. While the squash roasts, heat a small pan over medium heat and sauté the cherry tomatoes with a drizzle of olive oil, just until they begin to soften (about 3-4 minutes).
5. Once the squash is cooked, scrape the flesh into spaghetti-like strands.
6. Toss the squash strands with pesto, and top with sautéed cherry tomatoes.
7. Garnish with fresh basil and serve.

This dish is as visually stunning as it is flavorful. The bright pesto and sweet cherry tomatoes complement the delicate squash perfectly, creating a well-balanced and satisfying dish. It’s a simple yet festive option that celebrates the fresh, vibrant flavors of the season while keeping the meal light and full of love.

Valentine’s Day Spaghetti Squash Carbonara

A creamy, comforting spin on the classic carbonara, this spaghetti squash carbonara brings all the warmth of the original dish with a healthy, low-carb twist. The spaghetti squash is topped with a rich, velvety sauce made from eggs, nutritional yeast, and smoked paprika, finished with crispy turkey bacon and fresh parsley.

Ingredients:

• 1 medium spaghetti squash
• 4 slices turkey bacon (or regular bacon)
• 2 large eggs
• 1/4 cup nutritional yeast
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

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.
3. Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes until tender.
4. While the squash is roasting, cook the turkey bacon in a skillet over medium heat until crispy. Once cooked, remove and crumble the bacon into small pieces.
5. In a bowl, whisk together the eggs, nutritional yeast, smoked paprika, salt, and pepper.
6. Once the squash is roasted, use a fork to scrape the flesh into spaghetti-like strands. Transfer to a large bowl.
7. Pour the egg mixture over the squash strands, stirring quickly to avoid scrambling the eggs. Add the crumbled bacon and toss until everything is evenly coated.
8. Garnish with fresh parsley and serve immediately.

This spaghetti squash carbonara offers a savory, comforting dish with a touch of elegance, perfect for a cozy Valentine’s Day dinner. The creamy egg mixture and crispy bacon create a rich, satisfying experience, while the spaghetti squash brings a healthy, hearty texture without the carbs. It’s a great way to enjoy a beloved classic with a fresh and light twist.

Valentine’s Day Spaghetti Squash with Shrimp and Lemon Butter Sauce

A light yet luxurious dish, this spaghetti squash with shrimp and lemon butter sauce makes a beautiful Valentine’s Day dinner. The squash is paired with perfectly cooked shrimp, drizzled in a rich lemon butter sauce, offering a satisfying combination of flavors that’s both fresh and indulgent.

Ingredients:

• 1 medium spaghetti squash
• 1 lb large shrimp, peeled and deveined
• 4 tablespoons butter
• 2 garlic cloves, minced
• Juice and zest of 1 lemon
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste

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.
3. Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes until tender.
4. While the squash is roasting, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
5. Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until they are pink and opaque. Season with salt, pepper, lemon juice, and lemon zest.
6. Once the squash is roasted, use a fork to scrape the flesh into spaghetti-like strands.
7. Toss the spaghetti squash strands with the lemon butter shrimp, making sure everything is evenly coated.
8. Garnish with fresh parsley and serve warm.

This dish is perfect for a Valentine’s Day dinner that feels both indulgent and light. The lemon butter sauce adds a rich, tangy depth that pairs beautifully with the sweetness of the shrimp and the subtle flavor of the spaghetti squash. It’s a seafood lover’s dream and offers a refreshing yet decadent option for your romantic evening.

Valentine’s Day Spaghetti Squash with Balsamic Glaze and Goat Cheese

For a sophisticated and flavorful Valentine’s Day meal, this spaghetti squash with balsamic glaze and goat cheese combines sweet, tangy, and creamy elements into a well-rounded dish. The balsamic glaze adds a burst of flavor while the creamy goat cheese enriches the squash, making it a perfect choice for a festive yet healthy dinner.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 4 ounces goat cheese, crumbled
• Salt and pepper, to taste
• Fresh thyme leaves (optional, for garnish)

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.
3. Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes until tender.
4. While the squash is roasting, make the balsamic glaze. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer and cook for 5-7 minutes until it thickens into a syrupy consistency. Set aside.
5. Once the squash is roasted, use a fork to scrape the flesh into spaghetti-like strands.
6. Drizzle the balsamic glaze over the spaghetti squash and top with crumbled goat cheese.
7. Garnish with fresh thyme leaves and serve warm.

The rich flavors of balsamic glaze paired with creamy goat cheese elevate the naturally sweet spaghetti squash, creating a dish that feels both refined and satisfying. This is a perfect Valentine’s Day recipe for those who love bold, tangy flavors with a creamy twist. The balsamic glaze brings a unique contrast to the sweet squash, making every bite a delightful experience.

Valentine’s Day Spaghetti Squash with Pomegranate and Feta

This vibrant and festive spaghetti squash recipe is a perfect choice for Valentine’s Day. The sweetness of the roasted squash is complemented by the tangy feta cheese and the burst of juicy pomegranate seeds, creating a colorful, flavorful dish that’s as beautiful as it is delicious.

Ingredients:

• 1 medium spaghetti squash
• 1/2 cup pomegranate seeds
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt and pepper, to taste
• Fresh mint leaves, chopped (for garnish)

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.
3. Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes until the squash is tender.
4. Once the squash is roasted, use a fork to scrape the flesh into spaghetti-like strands and transfer them to a serving dish.
5. Drizzle the honey over the spaghetti squash, then sprinkle with crumbled feta cheese and pomegranate seeds.
6. Garnish with fresh mint leaves and serve immediately.

This sweet and savory combination of spaghetti squash, feta, and pomegranate is both festive and refreshing. The pomegranate seeds provide a burst of color and juiciness, while the honey adds a subtle sweetness that pairs perfectly with the tangy feta. It’s a delightful dish that will bring a touch of elegance and excitement to your Valentine’s Day meal.

Valentine’s Day Spaghetti Squash with Mushroom and Spinach Cream Sauce

For a comforting and creamy dish that’s perfect for a cozy Valentine’s Day dinner, this spaghetti squash with mushroom and spinach cream sauce is rich, earthy, and satisfying. The creamy sauce made from coconut milk adds a luxurious texture that perfectly complements the mild spaghetti squash.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 cup mushrooms, sliced
• 2 cups spinach, fresh
• 1/2 cup coconut milk
• 2 tablespoons nutritional yeast
• 1 clove garlic, minced
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

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.
3. Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes until tender.
4. While the squash is roasting, heat olive oil in a skillet over medium heat. Add the sliced mushrooms and cook until tender, about 5 minutes.
5. Add the minced garlic and cook for another 1-2 minutes, then add the spinach. Sauté until wilted.
6. Pour in the coconut milk and stir in the nutritional yeast. Simmer for 3-4 minutes until the sauce thickens. Season with salt and pepper to taste.
7. Once the squash is roasted, use a fork to scrape the flesh into spaghetti-like strands and place them in a serving dish.
8. Pour the mushroom and spinach cream sauce over the spaghetti squash and toss to combine.
9. Garnish with fresh parsley and serve warm.

This mushroom and spinach cream sauce adds a deliciously creamy and earthy element to the spaghetti squash. The coconut milk brings a rich, velvety texture, making this dish indulgent without being overly heavy. It’s the perfect balance of comfort and elegance for a romantic Valentine’s Day dinner.

Valentine’s Day Spaghetti Squash with Sweet Chili Shrimp and Avocado

For a dish that’s light, spicy, and full of flavor, this spaghetti squash with sweet chili shrimp and avocado offers a fantastic combination of heat, sweetness, and creaminess. The shrimp are coated in a tangy sweet chili sauce, adding bold flavors to the delicate squash, while the creamy avocado brings a smooth balance to the dish.

Ingredients:

• 1 medium spaghetti squash
• 1 lb shrimp, peeled and deveined
• 2 tablespoons sweet chili sauce
• 1 tablespoon olive oil
• 1 ripe avocado, sliced
• 1/2 teaspoon red pepper flakes
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

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.
3. Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes until tender.
4. While the squash is roasting, heat olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque.
5. Add the sweet chili sauce to the shrimp and toss to coat evenly. Sprinkle with red pepper flakes for a touch of heat.
6. Once the squash is roasted, use a fork to scrape the flesh into spaghetti-like strands.
7. Toss the spaghetti squash with the sweet chili shrimp and arrange the avocado slices on top.
8. Garnish with fresh cilantro and serve immediately.

This dish is a beautiful blend of spicy, sweet, and creamy flavors that create a memorable Valentine’s Day meal. The sweet chili shrimp offer a satisfying kick, while the avocado provides a smooth and cool contrast to balance the heat. It’s a fresh, vibrant dish that will surely impress.

Valentine’s Day Spaghetti Squash with Roasted Red Pepper and Goat Cheese

This elegant spaghetti squash recipe combines the creamy, tangy flavor of goat cheese with the sweet, smoky richness of roasted red peppers. It’s a simple yet sophisticated dish that will impress your Valentine without requiring hours in the kitchen.

Ingredients:

• 1 medium spaghetti squash
• 2 large roasted red peppers, chopped
• 4 ounces goat cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

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.
3. Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes until tender.
4. While the squash is roasting, heat olive oil in a skillet over medium heat. Add the chopped roasted red peppers and sauté for 3-4 minutes until warmed through.
5. Add balsamic vinegar and smoked paprika to the skillet, and stir to combine. Cook for another minute.
6. Once the squash is roasted, use a fork to scrape the flesh into spaghetti-like strands.
7. Toss the spaghetti squash with the roasted red pepper mixture and crumbled goat cheese, mixing until well combined.
8. Garnish with fresh basil and serve immediately.

This dish offers a wonderful balance of smoky, tangy, and creamy flavors, making it the perfect light but flavorful option for Valentine’s Day. The roasted red pepper and goat cheese complement the spaghetti squash in a way that feels both indulgent and fresh. It’s a great choice for a romantic, colorful meal.

Valentine’s Day Spaghetti Squash with Lemon Basil Pesto

A bright and vibrant dish, this spaghetti squash with lemon basil pesto brings fresh flavors to the table with the zing of lemon and the herbal richness of basil. Paired with the nutty depth of pine nuts, this recipe is an ideal choice for a light yet flavorful Valentine’s Day dinner.

Ingredients:

• 1 medium spaghetti squash
• 1 cup fresh basil leaves
• 1/4 cup pine nuts, toasted
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Zest of 1 lemon
• 2 cloves garlic
• Salt and pepper, to taste
• Parmesan cheese, for garnish

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.
3. Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes until tender.
4. While the squash is roasting, prepare the pesto. In a food processor, combine the basil leaves, toasted pine nuts, garlic, lemon juice, lemon zest, and a pinch of salt and pepper.
5. With the food processor running, gradually add olive oil until the pesto reaches your desired consistency.
6. Once the squash is roasted, use a fork to scrape the flesh into spaghetti-like strands.
7. Toss the spaghetti squash with the lemon basil pesto and mix until evenly coated.
8. Garnish with freshly grated Parmesan cheese and serve immediately.

The fresh, bright flavors of this dish make it a perfect Valentine’s Day choice for those who enjoy light, herbaceous meals. The lemon basil pesto adds a vibrant layer of complexity to the mild spaghetti squash, while the toasted pine nuts give it a satisfying crunch. It’s a deliciously fresh and healthy option that will make your Valentine feel special.

Valentine’s Day Spaghetti Squash with Parmesan and Roasted Garlic Butter

Indulge in the comforting richness of this spaghetti squash with parmesan and roasted garlic butter. The roasted garlic brings a sweet, mellow flavor to the butter, creating a luxurious sauce that pairs beautifully with the delicate strands of spaghetti squash.

Ingredients:

• 1 medium spaghetti squash
• 4 tablespoons butter
• 1 head of garlic
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh thyme, chopped
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

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.
3. Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes until tender.
4. While the squash is roasting, prepare the roasted garlic butter. Slice the top off the garlic head, drizzle with a little olive oil, wrap it in foil, and roast in the oven for 30-35 minutes until soft and caramelized.
5. In a small saucepan, melt the butter over medium heat. Once the garlic is roasted, squeeze the soft cloves from the garlic head into the butter and stir to combine.
6. Once the squash is roasted, use a fork to scrape the flesh into spaghetti-like strands.
7. Toss the spaghetti squash with the garlic butter sauce and grated Parmesan cheese, mixing until well coated.
8. Garnish with fresh thyme and parsley, and serve immediately.

This indulgent spaghetti squash with roasted garlic butter and parmesan offers a rich, comforting flavor that’s perfect for a cozy Valentine’s Day meal. The roasted garlic transforms into a sweet, savory sauce that envelops the squash, while the Parmesan cheese adds a nutty, salty note that brings everything together. It’s a perfect choice for anyone craving a satisfying, hearty dish with a light twist.

Valentine’s Day Spaghetti Squash with Balsamic Glazed Strawberries and Goat Cheese

This elegant dish combines the sweetness of balsamic-glazed strawberries with the creaminess of goat cheese and the delicate texture of spaghetti squash. The balance of tangy, sweet, and creamy flavors makes this recipe perfect for a romantic Valentine’s Day meal.

Ingredients:

• 1 medium spaghetti squash
• 1 cup fresh strawberries, sliced
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 4 ounces goat cheese, crumbled
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

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.
3. Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes until tender.
4. While the squash is roasting, prepare the balsamic strawberries. In a small saucepan, combine the balsamic vinegar and honey over medium heat. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
5. In a separate pan, sauté the sliced strawberries in a bit of olive oil for 2-3 minutes until softened. Drizzle the balsamic glaze over the strawberries and cook for another minute, stirring gently.
6. Once the squash is roasted, use a fork to scrape the flesh into spaghetti-like strands.
7. Toss the spaghetti squash with the balsamic-glazed strawberries and crumbled goat cheese.
8. Garnish with fresh basil and serve immediately.

This dish offers a wonderful combination of fresh, sweet strawberries and tangy goat cheese, elevated by the rich balsamic glaze. The slight acidity of the glaze complements the sweetness of the squash, creating a well-rounded and festive dish that’s perfect for Valentine’s Day.

Valentine’s Day Spaghetti Squash with Roasted Tomatoes and Mozzarella

A timeless and comforting combination, this spaghetti squash with roasted tomatoes and mozzarella is a simple, yet sophisticated dish that will make your Valentine’s Day feel extra special. The roasted tomatoes bring an intense, sweet flavor that pairs perfectly with the fresh mozzarella and tender squash.

Ingredients:

• 1 medium spaghetti squash
• 1 pint cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 4 ounces fresh mozzarella, torn into pieces
• Fresh basil leaves, for garnish
• 1 tablespoon balsamic vinegar (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.
3. Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes until tender.
4. While the squash is roasting, toss the halved cherry tomatoes with olive oil, dried oregano, salt, and pepper. Spread the tomatoes out on a separate baking sheet and roast for 15-20 minutes, until soft and slightly caramelized.
5. Once the squash is roasted, use a fork to scrape the flesh into spaghetti-like strands.
6. Toss the spaghetti squash with the roasted tomatoes and fresh mozzarella pieces.
7. Drizzle with balsamic vinegar for extra flavor (optional), and garnish with fresh basil leaves.
8. Serve immediately.

The roasted tomatoes add a rich, deep sweetness that balances beautifully with the mild squash and creamy mozzarella. This dish is the perfect mix of comforting Italian flavors, making it an excellent choice for a romantic and simple Valentine’s Day dinner.

Valentine’s Day Spaghetti Squash with Lemon Garlic Shrimp and Asparagus

This fresh and vibrant recipe features succulent shrimp, crisp asparagus, and a zesty lemon-garlic sauce. The spaghetti squash serves as a perfect base for this light yet flavorful dish, making it a healthy and satisfying option for Valentine’s Day.

Ingredients:

• 1 medium spaghetti squash
• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

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.
3. Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes until tender.
4. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp and set them aside.
5. In the same skillet, add the asparagus and cook for 4-5 minutes until tender-crisp.
6. Add the minced garlic and cook for 1 minute, then squeeze the lemon juice and zest over the asparagus. Season with salt and pepper.
7. Once the squash is roasted, use a fork to scrape the flesh into spaghetti-like strands.
8. Toss the spaghetti squash with the lemon-garlic asparagus and shrimp, mixing gently to combine.
9. Garnish with freshly chopped parsley and serve immediately.

The shrimp and asparagus add a refreshing contrast to the mild spaghetti squash, while the lemon-garlic sauce ties everything together with a burst of zesty flavor. This dish is light, nutritious, and flavorful, making it an excellent choice for a healthy and romantic Valentine’s Day dinner.

Note: More recipes​ are coming soon!