10+ Spaghetti Squash Recipes to Brighten Up Your Dinner Table

Spaghetti squash is a surprisingly versatile veggie that adds something special to meals. When you cook it, the flesh turns into thin, pasta-like strands.

You can toss it into all sorts of recipes. It’s healthy, tasty, and honestly, kind of fun to eat.

Here’s a bunch of simple, delicious spaghetti squash recipes you can try at home. Whether you’re craving a light side or a hearty main, there’s a spaghetti squash dish for you.

1) Roasted Spaghetti Squash with Olive Oil and Garlic

Roasting brings out the squash’s natural sweetness and gives it a little caramelized edge. Just cut the squash in half and scoop out the seeds.

Brush the inside with olive oil. That helps it stay moist as it roasts.

Pop it in the oven at 400°F (205°C) for about 45 minutes, maybe a bit longer if it’s a big one. Once it’s soft, use a fork to scrape out those spaghetti-like strands.

Toss the strands with more olive oil and thinly sliced garlic. The garlic soaks in and gives it a simple but bold flavor.

Add a little salt and pepper, and you’re done. It’s a perfect side or even a base for other toppings if you feel like experimenting.

Ingredients

• 1 medium spaghetti squash
• 3 tablespoons olive oil
• 4-5 large cloves garlic, thinly sliced
• Salt and pepper, to taste

Cooking Instructions

1. Preheat oven to 400°F (205°C).
2. Cut squash in half lengthwise and remove seeds.
3. Brush cut sides with olive oil.
4. Place squash halves cut side down on a baking sheet.
5. Roast for 45-60 minutes until tender.
6. Let cool slightly, then scrape out strands with a fork.
7. Toss strands with olive oil, garlic, salt, and pepper.

2) Spaghetti Squash Parmesan with Marinara Sauce

Spaghetti Squash Parmesan is just what you need when you want comfort food but not all the carbs. Roast the squash until it’s soft, then mix the strands with marinara sauce and cheese.

Bake it with a crunchy topping for extra texture. You can always toss in your favorite herbs or spices if you want to make it your own.

The cheese melts into the sauce and coats the squash. It’s satisfying and surprisingly easy to throw together.

Ingredients

• 2 medium spaghetti squash
• 1 (24-ounce) jar marinara sauce
• ½ cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Cut squash in half and remove seeds.
3. Place squash cut-side down on a baking sheet and roast for 40 minutes.
4. Scoop out strands into a bowl and mix with marinara sauce.
5. Transfer to a baking dish and sprinkle with panko and Parmesan.
6. Bake for 20 minutes until cheese is golden and bubbly.

3) Garlic Parmesan Spaghetti Squash

Garlic Parmesan Spaghetti Squash is pure comfort and super simple. Roast the squash, toss the strands with garlic, butter, and Parmesan, and you’re basically done.

The garlic butter gives it a rich, cozy flavor. Add black pepper or fresh herbs if you’re feeling fancy.

It comes together fast and goes with just about anything. If you want a healthy meal that doesn’t feel like you’re missing out, this is it.

Check out Tastefulventure for a version you can follow step-by-step.

Ingredients

• 1 medium spaghetti squash
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1/3 cup grated Parmesan cheese
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Cut spaghetti squash in half, remove seeds.
3. Place squash halves cut-side down on a baking sheet.
4. Roast 40 minutes or until tender.
5. Scrape out strands with a fork into a bowl.
6. Melt butter, sauté garlic until fragrant.
7. Toss squash with garlic butter, Parmesan, salt, and pepper.
8. Serve warm.

4) Spaghetti Squash Latkes with Sour Cream

You can swap potatoes for spaghetti squash in latkes and still get that crispy, golden goodness. Roast the squash, scrape out the strands, and mix them with flour, an egg, and a bit of salt.

Fry spoonfuls in oil until they’re crisp on both sides. Drain them on paper towels to keep them from getting soggy.

Serve these warm with a dollop of sour cream. If you like, try a little applesauce on the side for a sweet contrast.

Ingredients

• 1 medium spaghetti squash
• 1/2 cup flour
• 1 egg
• 1/4 cup vegetable oil
• Salt and pepper, to taste
• Sour cream, for serving

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, remove seeds, and roast for 40 minutes or until soft.
3. Let the squash cool, then scrape out the strands.
4. Mix squash, flour, egg, salt, and pepper in a bowl.
5. Heat oil in a pan over medium heat.
6. Scoop spoonfuls of the mixture and flatten into patties. Fry until golden on both sides.
7. Drain on paper towels and serve with sour cream.

5) Tomato-Pesto Baked Feta Spaghetti Squash

This one’s a keeper if you love bold flavors. Bake spaghetti squash with a wedge of feta cheese tucked inside.

Mix up cherry tomatoes, pesto, garlic, and a pinch of red pepper flakes. Spoon that over the feta and bake until the squash is tender and the cheese is soft.

It’s low carb and you can prep it ahead if you need to. Works as a main or a side—totally up to you.

Ingredients

• 1 medium spaghetti squash, halved
• 4 oz feta cheese (1 wedge per half)
• 1 cup cherry tomatoes, halved
• 2 tbsp pesto
• 1 clove garlic, minced
• 1-2 tbsp extra virgin olive oil
• Pinch of red pepper flakes
• Salt to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Drizzle olive oil inside the spaghetti squash halves.
3. Mix tomatoes, pesto, garlic, red pepper flakes, olive oil, and salt in a bowl.
4. Place a wedge of feta in each squash half.
5. Spread the tomato-pesto mixture over the feta.
6. Bake for 30-40 minutes until squash is tender and cheese is soft.
7. Serve warm.

Find the full details at Tomato-Pesto Baked Feta Spaghetti Squash recipe.

6) Cheesy Mexican Spaghetti Squash with Black Beans

Spaghetti squash, black beans, and cheese make a quick, satisfying meal. Roast the squash, then mix in black beans, bell peppers, and a little taco seasoning for that classic Mexican flavor.

Top it with cheese and bake until it’s all melty. Add salsa or cilantro if you want a little extra zing.

Ingredients

• 1 medium spaghetti squash
• 1 can black beans, drained and rinsed
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 bell pepper, diced
• 1 tsp taco seasoning
• Salt and pepper to taste
• Optional: salsa, cilantro for topping

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half, remove seeds.
3. Place cut-side down on a baking tray with ½ cup water.
4. Bake for 30-35 minutes until squash is tender.
5. Scrape out strands with a fork into a bowl.
6. Mix in beans, bell pepper, taco seasoning, salt, and pepper.
7. Transfer mixture back to squash shells or a baking dish.
8. Sprinkle cheese on top.
9. Bake for 5-10 minutes until cheese melts.
10. Add salsa or cilantro if desired before serving.

Try this recipe for a cheesy, Mexican-inspired meal with spaghetti squash. It’s got a good mix of textures and flavors.

For more details, check Mexican Stuffed Spaghetti Squash.

7) Spaghetti Squash with Feta Cheese and Olives

This one’s bright and Mediterranean-inspired. Roast the squash, then toss the strands with olive oil, garlic, and a sprinkle of chili flakes.

Add cherry tomatoes, sliced olives, and crumbled feta. The flavors come together in a way that’s tangy, savory, and just a little bit sweet.

You can serve it warm or at room temperature. It’s great with a side salad or some crusty bread if you want a little extra.

Ingredients

• 1 medium spaghetti squash
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, sliced
• 1/2 cup crumbled feta cheese
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/4 tsp red pepper flakes
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Drizzle olive oil on squash halves, season with salt and pepper.
4. Roast cut side down on a baking sheet for 40 minutes.
5. While roasting, heat olive oil in a pan, add garlic and red pepper flakes, cook 1-2 minutes.
6. Add cherry tomatoes and olives, cook until tomatoes soften, about 5 minutes.
7. Use a fork to scrape the squash strands into a bowl.
8. Toss the squash with the cooked tomato mixture and crumbled feta.
9. Serve warm or at room temperature.

If you want more ideas, check out the recipe for spaghetti squash with feta cheese and olives.

8) Spaghetti Squash Bolognese with Ground Turkey

You can whip up a healthy, tasty meal with spaghetti squash and ground turkey. The squash stands in for noodles, making a low-carb base for that rich, savory turkey sauce.

Cook ground turkey with onions, carrots, and mushrooms in a tomato sauce. Let the sauce simmer so the flavors really come together.

Roast the spaghetti squash until it’s fork-tender. Scrape out the strands and top them with the turkey bolognese.

It’s a comforting, protein-packed dinner that feels hearty but not heavy.

Ingredients

• 1 medium spaghetti squash (about 3-4 pounds)
• 1 lb ground turkey
• 1 small onion, finely chopped
• 1 carrot, diced
• 1 cup mushrooms, sliced
• 2 cups tomato sauce
• 2 tbsp olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Cut spaghetti squash in half, remove seeds, and drizzle with olive oil.
3. Roast squash face down on a baking sheet for 40 minutes.
4. While the squash roasts, heat olive oil in a pan over medium heat.
5. Cook onion, carrot, and mushrooms until soft.
6. Add ground turkey and cook until browned.
7. Stir in tomato sauce, salt, and pepper. Simmer on low for 20 minutes.
8. Use a fork to scrape spaghetti squash strands into a bowl.
9. Spoon turkey bolognese over the squash and serve warm.

9) Spaghetti Squash with Roasted Vegetables

This one’s super simple and packed with flavor. Just roast spaghetti squash with your favorite veggies until everything’s tender and a little caramelized.

The squash turns into noodle-like strands, so it’s a smart low-carb swap for pasta. Use veggies like bell peppers, zucchini, carrots, or cherry tomatoes—honestly, whatever you’ve got on hand.

Roasting everything together helps the flavors mingle. Toss it all with olive oil, salt, and pepper before roasting.

Cook at 400°F (200°C) for 30-40 minutes, or until you can easily pull the squash into strands with a fork.

Ingredients

• 1 medium spaghetti squash
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes
• 1 carrot, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Cut spaghetti squash in half and remove seeds.
3. Toss vegetables and squash with olive oil, salt, and pepper.
4. Place squash cut-side down on a baking sheet.
5. Spread vegetables around the squash.
6. Roast for 30-40 minutes until squash strands are tender.
7. Use a fork to scrape out squash strands.
8. Mix squash with roasted vegetables and serve.

You can find details on roasting squash with vegetables at Spaghetti Squash Noodles With Roasted Vegetables.

10) Spaghetti Squash with Sweet and Spicy Peppers

Mix cooked spaghetti squash with sweet and spicy peppers for a dish that’s got a little kick but stays balanced. The peppers bring color and just enough heat.

Cook the spaghetti squash until it’s soft. Sauté sweet peppers, spicy peppers, and a little onion, then toss them with the squash.

A sprinkle of chili powder adds warmth without blowing your head off. Top with cheese or fresh herbs if you’re feeling fancy.

It’s healthy, colorful, and comes together fast—perfect for when you want something light but not boring.

Ingredients

• 1 medium spaghetti squash
• 1 sweet bell pepper, sliced
• 1-2 spicy peppers (like jalapeño), sliced
• 1 small onion, diced
• 1 tsp chili powder
• 1 tbsp olive oil
• Salt to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).

2. Slice the spaghetti squash in half. Scoop out the seeds.

3. Put the squash cut side down on a baking sheet. Slide it into the oven and roast for about 35 to 40 minutes.

4. While the squash cooks, heat olive oil in a pan. Toss in the onions and peppers.

5. Sauté until they’re soft. Sprinkle in chili powder and salt, then stir everything together.

6. Let the squash cool a bit. Grab a fork and scrape out those spaghetti-like strands.

7. Combine the squash strands with your pepper mixture. Serve it up warm—so good.

Craving something similar but with a twist? Check out Spaghetti Squash Tacos with Sweet + Spicy Pepper Salsa.