All Women's Talk

7 Delicious Spaghetti Squash Recipes ...

By Lauren

Learning to make some spaghetti squash recipes is a great way to cut carbs in your diet! Not only that, but an entire spaghetti squash only contains 165 total calories compared to 1 cup of pasta, which has 221 calories. This makes it a great meal for those looking for a healthy alternative to heavy pasta dinners. Does it taste just like pasta? Well no, but it does take on the taste of whatever you cook it with and its consistency is similar to spaghetti. So whether you've tried spaghetti squash before or you're trying it for the first time, here are 7 delicious spaghetti squash recipes to get you going!

1 Skinny Spaghetti Squash Alfredo

Skinny Spaghetti Squash AlfredoFirst up on our list of spaghetti squash recipes is a surprisingly healthy dish! Each spaghetti squash half is topped with a mouth-watering creamy mixture of milk, garlic, Parmesan and a tiny bit of butter. Who says you need to cut out your favorite dishes to lose weight? All you really had to do was find an alternative to pasta, and it turned out to be even more delicious!

1 Spaghetti squash
1 Tbsp butter
3 cloves of garlic, finely minced
2 Tbsp flour
1 1/2 cups milk
1 Tbsp cream cheese or Neufchatel cheese
1 cup freshly grated Parmesan cheese, plus 2 Tablespoons extra for topping
1/4 tsp kosher salt
1/8 tsp freshly ground pepper
Crushed red pepper flakes and fresh parsley, for optional garnish

Preheat oven to 350 degrees F.

To prep the squash, cut in half using a large sharp knife, scoop out the seeds and place cut side down on a rimmed baking sheet covered with water. Bake until tender, about an hour. Once squash is cooked, use a fork to gently scrape the “spaghetti” strands into the center.

For the sauce, melt butter in a small pot over medium-low heat. Once hot, add garlic and sauté for 1-2 minutes. Whisk in flour, cooking for another minute while stirring. Whisk in milk until no lumps remain. Once hot, add cream cheese and stir until smooth. Remove from the heat. Stir in Parmesan, salt and pepper.

Spoon sauce equally into each spaghetti squash half. Gently pull up the spaghetti strands to coat as much as possible with the sauce. Top with extra Parmesan and place under the broiler of your oven for 2-3 minutes, or until golden and bubbly.

Top each half with a pinch of red pepper flakes and fresh chopped parsley, if desired. Serve hot.

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2 Spaghetti Squash Baked Eggs with Salami & Parmesan

Spaghetti Squash Baked Eggs with Salami & ParmesanDid you ever think you could include spaghetti squash in your breakfast? Well you can! It's a great healthier substitution for toast in the morning. Feel free to omit the meat or add a different kind to make your dish even more personalized. Not only are they delicious, but these baked egg spaghetti squash cups look elegant enough to be part of your Sunday brunch!

1 Spaghetti Squash
1/4 cup grated Parmesan Cheese
1/4 cup Olive Oil
Garlic Salt
Cracked Black Pepper
Smoked Paprika
4 ounces Artisan Salami, diced
8 Eggs
Cooking Spray
Chopped Green Onion to garnish

Poke several holes in squash to release steam as it cooks. Cook for about 15 minutes in the microwave until completely soft. Also you can bake in the oven at 375 F for about 45-55 minutes until cooked through. You will need to pierce holes through the squash no matter which method you choose.

Let squash cool a bit. Cut in half, remove seeds and scoop out spaghetti. Place in a large bowl and discard seeds. Toss spaghetti squash with olive oil, garlic salt, pepper, smoked paprika, Parmesan and salami.

Preheat oven to 375 F with the rack in the middle. Spray four large ramekins or bowls with cooking spray. Add 3/4 cup of spaghetti squash mixture to each. Gently crack 2 eggs over the tops of each bowl. Place bowls on a cookie sheet. Bake for about 20-25 minutes depending on how runny you want your eggs. Top with chopped green onion and some more salami.

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3 Spaghetti Squash Spaghetti & Meatballs

Spaghetti Squash Spaghetti & MeatballsAre you trying to give up carbs but can't get over giving up your favorite classic, spaghetti and meatballs? Well just substitute spaghetti squash instead! Some people (including myself) even swear that they enjoy spaghetti squash over normal pasta! It's a great way to still enjoy the foods you love without feeling the guilt afterwards.

1 large spaghetti squash, baked
1 jar spaghetti sauce of choice
1 1/2 lbs. lean ground turkey meat
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 teaspoon salt
2 whole eggs or 4 egg whites

Preheat oven to 375 degrees F.

Bake your squash as you see fit for approximately 1 hour, or until it’s soft and easily pierced with a fork. Once the squash is baked and soft, pull it out of the oven and allow to cool until you can touch it without getting burned. If you haven’t already, cut it in half.

Using a fork, remove the squash from the shell by scraping it from the top of the sides to the center. This will achieve the “spaghetti-like” stings the squash in named for.

Mix all the turkey meat ingredients together in a bowl, form into meatballs and bake at 350 degrees for approximately 30 minutes or until the internal temperature reaches 170 degrees F.

Mix with your squash and sauce, top with a little parmesan and serve.


4 Cheesy Baked Spaghetti Squash Boats with Chicken

Cheesy Baked Spaghetti Squash Boats with ChickenGet ready to experience the deliciousness that is roasted spaghetti squash, topped with marinara sauce, grilled chicken, melted mozzarella and fresh basil! By looking at its cheesy consistency, you may not believe that it's only 326 calories per half a squash and only 8 grams of fat! So treat yourself to an Italian night in without those annoying carbs!

2 small/medium ripe spaghetti squash
salt and fresh pepper, to taste
4 thin chicken cutlets, about 3 oz each
pinch garlic powder
1/4 tsp oregano
2 cups quick marinara sauce, warm
1 cup part skim shredded mozzarella

Preheat oven to 350°. Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up and sprinkle with salt and pepper. Roast about an hour or until the skin gives easily under pressure and the inside is tender.

If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes.

Meanwhile, while the squash is roasting, season chicken cutlets with salt, pepper, garlic powder and oregano. Heat a grill pan (or a George formal grill) over medium-high heat, when hot grill chicken on both sides until cooked through, about 3-5 minutes. Set aside on a dish.

Remove the spaghetti squash from the oven or microwave and carefully fluff the spaghetti-like strands on each half with a fork, leaving the squash in the shell. Season with salt and pepper, then spoon about 1/4 cup marinara in each boat.

Slice the chicken on the diagonal and place each piece on top of each squash half. Top the chicken with 1/4 cup each of remaining marinara sauce, then top with cheese and place back into the hot oven and cook until the cheese is melted and the sauce is hot, about 12 minutes. Garnish with fresh basil and serve with Parmesan cheese on the side if desired.

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5 Pesto Spaghetti Squash

Pesto Spaghetti SquashThis healthy and simple recipe is great if you have some pesto left in your kitchen! Plus, reusing the shells of the squash makes for a great festive bowl! This recipe can either be used as a meal in itself or just a side dish, but either way it's delicious and healthy!

1 medium spaghetti squash {approx 1- 1 1/2 lbs}
3 Tb pesto
1 Tb chopped onion
Salt and pepper
Sprinkling of mozzarella or Parmesan cheese

Carefully cut squash in half, lengthwise, and remove all seeds. Place open sides up, on a baking sheet. Sprinkle with salt, pepper and onion. Bake for 1 hour at 425 degrees. The meat of the squash will be soft when poked with a fork. Let cool for 5-10 minutes so they will be easier to handle. Drag a fork through the squash to bring out the 'noodles.'

Scoop 'noodles' into a medium bowl, combine with pesto, and spoon filling back into shells. Sprinkle with cheese and bake for 10-15 minutes longer till warm throughout and cheese is melted.

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6 Spaghetti Squash Lasagna

Spaghetti Squash LasagnaNot only is this recipe gluten-free, but it's also low in calories! It has all of the requirements of a good, cheesy lasagna: rich tomato sauce with gooey cheese and tons of flavor! Plus, if you serve this lasagna with a side salad, you’re getting about 5 veggie servings in one meal! How's that for being a healthy meal?!

1/2 lb ground beef
2 medium onions, diced
1 green pepper or 1 red pepper or both, diced
4 cloves garlic, crushed
1 3-cup jar spaghetti sauce
4 cups cooked spaghetti squash (1 large)
1/2 tsp salt
1/4 tsp pepper
1 1/2 cup ricotta cheese
1 1/2 cup shredded mozzarella, divided
1/4-1/2 cup Parmesan

Bake spaghetti squash by cutting in half, scooping out the seeds, and laying face down in a baking dish with about 1 centimeter of water in it. Bake at 350-400F for 30-45 minutes, until a fork can easily pierce the skin. You can make it easier to cut by putting the whole thing in the oven during the preheat, about 10 minutes.

To assemble the lasagna, put a few spoonfuls of spaghetti sauce in the bottom of a 9×13” pan. In a large pot, brown beef; add onions and peppers, cook until limp. Browning the onions adds an incredible layer of flavor to the entire dish. Add garlic for last 2 minutes. Mix in spaghetti sauce.

Meanwhile in a bowl, mix the squash with the salt, pepper, ricotta cheese and 1 cup of the mozzarella. Layer in pan with half the squash mixture, half the beef mixture, the remaining squash and the remaining beef. Top with ½ cup mozzarella and all the Parmesan. Bake at 375 for 25-30 minutes until bubbly around the edges.

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7 Spaghetti Squash Coconut Custard Pie

Spaghetti Squash Coconut Custard PieBet you didn't think there were any dessert spaghetti squash recipes! Well think again because this coconut custard pie uses spaghetti squash to make this a delicious low-carb dessert! Like I mentioned earlier, spaghetti squash takes up the flavors of whatever it is paired with, so it's really not a bad idea to incorporate it into dessert. The sweetened coconut on top and texture of the spaghetti squash really make you think you are eating coconut cream pie, just without a crust!

1 13.5 oz. can light coconut milk
1/4 c. agave syrup
6 tablespoons flour
2 teaspoons baking powder
1/4 teaspoon salt
4 eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 cup cooked spaghetti squash
Grated sweetened coconut to sprinkle on top

Put all ingredients (except the spaghetti squash and the coconut) into a blender or food processor. Blend or process for three minutes until smooth. Stir in squash. Pour into a deep-dish 9- or 10-inch pie plate. Sprinkle a little coconut on top. Bake at 350F for 40-45 minutes or until a knife inserted in the center come out clean.


Spaghetti squash takes a little getting used to, but it's delicious when you give it a try. What's your favorite spaghetti squash recipe?

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