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7 Spaghetti Squash Recipes to Make Your Mouth Water ...

By Eliza

Spaghetti squash recipes are great because they’re easy to throw together, but they’re also super yummy and ultra nutritious. If you’ve never cooked with this squash, it’s time to change that. Look for one with a firm, yellow skin and store it on the countertop for up to a couple of weeks. Bonus – cooking spaghetti squash recipes almost always leaves you with leftovers.

1 Spaghetti Squash Saute

Spaghetti Squash SauteThis is one of the easiest and most delicious spaghetti squash recipes available. This makes a perfect side dish to serve with fish or chicken. It’s also super easy to make.


Cooking spray
1 spaghetti squash, halved and seeded
¼ cup butter or margarine
1 small onion, chopped
2 cloves garlic, finely chopped
Salt and pepper, to taste


Preheat the oven to 350 degrees, coat a baking sheet with cooking spray and put the squash, cut sides down, on the sheet. Bake for about 40 minutes then set aside to cool. Pull the squash from the skin with a fork. Melt the butter over medium heat in a skillet. Cook the onion and garlic until soft. Add the squash and continue cooking until heated through. Season to taste with salt and pepper.

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2 Spaghetti Squash with Tomatoes

Spaghetti Squash with TomatoesTomatoes pair really well with spaghetti squash and add even more nutrients to your meal. This recipe is simple to make and tastes great leftover too.


1 cooked spaghetti squash, halved and seeds removed
1 medium onion, chopped
1 green bell pepper, chopped
1 large garlic clove, chopped
2 tablespoons olive oil
4 tomatoes, chopped
¼ teaspoon dried oregano
¼ teaspoon dried basil
Salt and pepper
2 tablespoons butter
¼ cup grated Parmesan cheese


While the squash cooks, sauté the onion, green pepper and garlic over medium heat for about 5 minutes. Add the tomatoes, salt, pepper, oregano and basil and simmer for an additional 5 minutes. Shred the squash, toss with the butter, top with the tomato mixture and the cheese and serve.


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3 Roasted Shrimp with Spaghetti Squash

Roasted Shrimp with Spaghetti SquashThis recipe comes courtesy of Martha Stewart, so you know it’s going to be good. The shrimp and squash complement each other well and you have an entire meal in one dish. It doesn’t get much better than that.


1 medium spaghetti squash, cut in half
Salt and pepper
1 pound large shrimp, peeled and deveined
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon fresh lemon juice, plus lemon wedges for garnish
2 tablespoons fresh parsley, roughly chopped


Preheat the oven to 375 degrees and season the squash with salt and pepper. Put the squash, cut side down in a baking dish. Add about ¾ cup water and roast the squash for about 45 minutes. Cool. Meanwhile, toss the shrimp with a teaspoon of oil, then season to taste with salt and pepper. Roast for about 8 to 10 minutes. Remove the seeds from the squash and scrape the flesh with a fork into a large bowl. Add the shrimp, their cooking juices, the lemon juice and the remaining olive oil. Toss to coat. Season with salt and pepper and sprinkle with parsley. Serve with lemon wedges.

Martha Stewart:

4 Spaghetti Squash with Marinara

Spaghetti Squash with MarinaraThis is a great alternative to spaghetti when you’re watching calorie intake. The squash mimics noodles in texture, so you probably won’t even notice the difference. I promise!


2 whole spaghetti squash
¼ cup extra virgin olive oil
Salt and pepper
4 cups prepared marinara sauce


Preheat the oven to 450 degrees. Halve the squashes and remove the seeds. Cover a baking tray with foil. Season the squash with salt and pepper and olive oil. Roast, flesh side down for 30 to 40 minutes. Remove and cool. Heat the marinara. Remove the squash from the skin and mix into the marinara.

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5 Spaghetti Squash and Pork Stir-Fry

Spaghetti Squash and Pork Stir-FryI love making stir-fry because you can cook an entire meal in one pan. Plus it tastes great! This is a tasty variation on the traditional steak and veggie version you’re used to.


1 spaghetti squash
1 pound pork tenderloin, trimmed
2 teaspoons toasted sesame oil
5 medium scallions, thinly sliced
2 cloves garlic, minced
1 tablespoon minced fresh ginger
½ teaspoon salt
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon Asian red chile sauce


Preheat the oven to 350 degrees. Cut the squash in half and remove the seeds. Put the squash, cut-side down, on a baking sheet and cook for about 1 hour. Cool, then remove the flesh into a bowl. Set aside. Cut the pork into matchsticks. Heat a wok over medium-high heat and add the oil, scallions, garlic, ginger and salt. Cook for 30 seconds. Add the pork and cook 2 to 3 minutes, stirring constantly. Add the squash and cook for an additional minute. Add the soy sauce, vinegar and chile sauce and cook 30 more seconds. Serve.


6 Spaghetti Squash Tacos

Spaghetti Squash TacosYou don’t have to be a vegetarian to enjoy this tasty taco variation. The squash is hearty and delicious so you’ll be full and happy when you’re done eating. Serve these at your next party and you’ll be giving out the recipe right and left.


1 large spaghetti squash, halved and seeded
2 teaspoons vegetable oil
1 package dry taco seasoning mix
1 small onion, diced
1 jalapeno pepper, seeded and diced
1 pinch salt, to taste
12 crisp taco shells


Put the squash, cut side down on a baking sheet and bake at 375 degrees for 30 to 40 minutes. Remove the flesh and set aside. Heat the vegetable oil over medium heat and cook the onion and jalapeno for about 7 to 10 minutes. Add the squash and taco seasoning and cook an additional 5 minutes. Divide the mixture into taco shells and serve.

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7 Spaghetti Squash Puttanesca

Spaghetti Squash PuttanescaThis is another recipe that’s an easy twist on an Italian favorite. Serve this to save calories, but still enjoy a fabulous dinner.


1 large spaghetti squash
1 pint grape or cherry tomatoes, cut into quarters
½ cup fresh basil leaves, thinly sliced, plus additional for garnish
2 cans white or light tuna in water, drained and flaked
¼ cup pitted olives, chopped
1 tablespoon drained capers, coarsely chopped
1 tablespoon olive oil
Salt and pepper
Freshly grated Parmesan cheese, for garnish


Put the squash in a glass baking dish and pierce several times with a fork. Microwave about 20 minutes or until tender. Cool 10 minutes. In a bowl mix the tomatoes, basil, tuna, olives, capers and salt and pepper to taste. Stir well to combine. Cut the squash in half, remove the seeds and separate the strands with a fork. Add salt and pepper to taste and toss to combine. Top the squash with the tomato mixture, garnish with basil and serve.


Have you ever cooked with spaghetti squash? It’s pretty easy to do and I highly recommend it.

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