1. Skinny Spaghetti Squash Alfredo

First up on our list of spaghetti squash recipes is a surprisingly healthy dish that feels like a total indulgence! Each spaghetti squash half is topped with a mouth-watering creamy mixture of milk, garlic, Parmesan, and just a hint of butter. Who says you need to cut out your favorite comfort foods to stay on track? By finding a smart alternative to pasta, you can enjoy a meal that is arguably even more delicious and satisfying. For more lightened-up classics, check out our guide on healthy pasta alternatives.

Ingredients:
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

Directions:
Preheat your oven to 350 degrees F.

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

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

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

Top each half with a pinch of red pepper flakes and fresh chopped parsley if desired. Serve hot and enjoy this guilt-free Alfredo!

2. Spaghetti Squash Baked Eggs with Salami & Parmesan

Have you ever considered including spaghetti squash in your breakfast routine? It is an incredible gluten-free and low-carb substitute for toast or hash browns in the morning. These baked egg spaghetti squash cups are not only nutritious but also look elegant enough for a fancy Sunday brunch. Feel free to omit the meat or swap in crispy bacon or sautéed spinach to make it your own.

Ingredients:
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

Directions:
Poke several holes in the squash to release steam as it cooks. You can cook it for about 15 minutes in the microwave until completely soft, or bake it in the oven at 375 F for 45-55 minutes. Remember to pierce the skin regardless of which method you choose to avoid any kitchen mishaps!

Let the squash cool slightly before handling. Cut it in half, remove the seeds, and scoop out the spaghetti-like flesh into a large bowl. Discard the seeds. Toss the squash strands with olive oil, garlic salt, pepper, smoked paprika, Parmesan, and the diced salami.

Preheat your oven to 375 F with the rack in the middle position. Spray four large ramekins or oven-safe bowls with cooking spray. Add about 3/4 cup of the spaghetti squash mixture to each bowl. Gently crack 2 eggs over the top of each. Place the bowls on a cookie sheet for stability. Bake for 20-25 minutes, depending on how runny you prefer your yolks. Garnish with chopped green onion and extra salami before serving.

3. Spaghetti Squash Spaghetti & Meatballs

If you're trying to reduce your carb intake but can't imagine life without spaghetti and meatballs, this recipe is for you. By substituting traditional noodles with spaghetti squash, you get to enjoy all the flavors of this classic Italian-American dish without the heavy, sluggish feeling afterward. Many people actually prefer the slight crunch and lightness of the squash over traditional pasta! It’s a perfect example of how easy ways to eat more vegetables can still feel like a treat.

Ingredients:
1 large spaghetti squash, baked
1 jar of your favorite spaghetti sauce
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

Directions:
Preheat your oven to 375 degrees F.

Bake the squash until it is soft and easily pierced with a fork, which usually takes about an hour. Once done, let it cool until it's safe to handle. If you haven't already, cut the squash in half lengthwise.

Using a fork, scrape the squash from the sides toward the center to create those signature spaghetti-like strands. Remove the strands from the shell and set them aside.

In a medium bowl, mix the ground turkey with the garlic powder, onion powder, salt, and eggs. Form the mixture into meatballs and bake at 350 degrees for approximately 30 minutes, or until the internal temperature reaches 170 degrees F.

Combine the cooked squash with your choice of marinara sauce and the turkey meatballs. Top with a sprinkle of Parmesan cheese and serve immediately for a wholesome, comforting dinner.

4. Cheesy Baked Spaghetti Squash Boats with Chicken

Get ready for a flavor explosion with these roasted spaghetti squash boats! Topped with savory marinara, grilled chicken, melted mozzarella, and fresh basil, this dish is a crowd-pleaser. Despite its cheesy, decadent appearance, each half-squash boat contains only about 326 calories and 8 grams of fat. It's the ultimate way to enjoy a low-carb Italian night at home. If you love this, you might also enjoy our recipe for spaghetti squash lasagna.

Ingredients:
2 small/medium ripe spaghetti squash
Salt and fresh pepper, to taste
4 thin chicken cutlets, about 3 oz each
Pinch of garlic powder
1/4 tsp dried oregano
2 cups of your favorite marinara sauce, warmed
1 cup part-skim shredded mozzarella cheese

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

For a quicker option, you can microwave the prepared squash halves in a covered microwave-safe dish for 8-9 minutes until tender.

While the squash is cooking, season the chicken cutlets with salt, pepper, garlic powder, and oregano. Grill the chicken in a hot pan for 3-5 minutes per side until fully cooked. Set aside.

Once the squash is ready, use a fork to fluff the strands while keeping them inside the shell. Season with a bit more salt and pepper, then spoon about 1/4 cup of marinara into each "boat." Slice the grilled chicken on the diagonal and place it on top of the sauce. Follow with the remaining marinara and a generous topping of mozzarella. Return the boats to the oven for about 12 minutes until the cheese is bubbly and melted. Garnish with fresh basil and serve with extra Parmesan on the side.

5. Pesto Spaghetti Squash

This simple, vibrant recipe is perfect for using up that jar of pesto in your pantry. Using the squash shells as serving bowls makes for a beautiful, festive presentation. This dish is versatile enough to serve as a light main course or a flavorful side dish. If you're looking for more ways to use fresh herbs, check out Bon Appétit's guide to pesto for some inspiration.

Ingredients:
1 medium spaghetti squash (approx. 1-1.5 lbs)
3 Tbsp pesto sauce
1 Tbsp finely chopped onion
Salt and pepper to taste
A sprinkling of mozzarella or Parmesan cheese

Directions:
Carefully halve the squash lengthwise and remove the seeds. Place the halves open-side up on a baking sheet. Sprinkle with salt, pepper, and the chopped onion. Bake at 425 degrees F for about an hour, or until the flesh is soft when pierced. Let the squash cool for 5-10 minutes so it's easier to handle, then use a fork to pull out the "noodles."

Transfer the strands to a medium bowl and toss thoroughly with the pesto. Spoon the mixture back into the squash shells, sprinkle with your choice of cheese, and bake for an additional 10-15 minutes until everything is warmed through and the cheese has melted beautifully.

6. Spaghetti Squash Lasagna

This gluten-free lasagna alternative is a nutritional powerhouse. It delivers all the classic elements of a great lasagna—rich tomato sauce, gooey melted cheese, and deep flavor—but with significantly fewer calories. By using spaghetti squash as the base and adding plenty of onions and peppers, you can get up to five servings of vegetables in a single meal! It's a fantastic way to satisfy a lasagna craving while keeping things light.

Ingredients:
1/2 lb lean ground beef
2 medium onions, diced
1 green or red bell pepper (or both), diced
4 cloves garlic, crushed
1 3-cup jar of high-quality spaghetti sauce
4 cups cooked spaghetti squash strands (from 1 large squash)
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups ricotta cheese
1 1/2 cups shredded mozzarella, divided
1/4 to 1/2 cup grated Parmesan cheese

Directions:
Prepare the squash by cutting it in half and scooping out the seeds. Place the halves face down in a baking dish with about a centimeter of water. Bake at 350-400F for 30-45 minutes until the skin can be easily pierced with a fork. Pro tip: To make the squash easier to cut, place the whole thing in the oven for 10 minutes during the preheat phase.

To assemble, spread a few spoonfuls of sauce on the bottom of a 9x13” baking pan. In a large pot, brown the ground beef, then add the diced onions and peppers. Cook until the vegetables are soft—browning the onions is key to developing a deep, savory flavor. Add the garlic during the last two minutes of cooking, then stir in the remaining spaghetti sauce.

In a separate bowl, combine the cooked squash strands with the salt, pepper, ricotta cheese, and 1 cup of the mozzarella. To layer the lasagna: start with half the squash mixture, followed by half the meat sauce, then the remaining squash mixture, and finally the rest of the meat sauce. Top with the remaining mozzarella and Parmesan. Bake at 375F for 25-30 minutes until bubbly and golden.

7. Spaghetti Squash Coconut Custard Pie

You might be surprised to find a dessert on a list of spaghetti squash recipes, but this coconut custard pie is a must-try! Because spaghetti squash is so mild and takes on the flavors of its surroundings, it works beautifully in a sweet, low-carb context. The combination of sweetened coconut and the unique texture of the squash creates a dessert that tastes remarkably like a traditional coconut cream pie, just without the heavy crust.

Ingredients:
1 can (13.5 oz) light coconut milk
1/4 cup agave syrup or maple syrup
6 tablespoons all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1 cup cooked and drained spaghetti squash strands
Grated sweetened coconut for the topping

Directions:
Place all the ingredients—except for the spaghetti squash and the shredded coconut—into a blender or food processor. Blend for about three minutes until the mixture is completely smooth. Gently stir in the cooked spaghetti squash strands.

Pour the mixture into a deep-dish 9- or 10-inch pie plate. Sprinkle the top generously with the shredded coconut. Bake at 350F for 40-45 minutes, or until a knife inserted into the center comes out clean. This unique dessert is best served chilled. For more creative ways to use winter squash in baking, see Food Network's squash guide.

Spaghetti squash might take a little getting used to if you're a die-hard pasta lover, but its versatility and health benefits make it well worth the effort. From savory dinners to surprising desserts, there is truly no limit to what you can do with this amazing vegetable. What's your favorite way to prepare it? Let us know in the comments!