Looking for a flavorful and nutritious twist on traditional pasta dishes? Look no further than spaghetti squash! This versatile gourd can be used to create a wide range of delicious vegetarian meals, from comforting casseroles to international-inspired bowls. In this article, we’ll explore 20 mouth-watering vegetarian spaghetti squash recipes that are perfect for every occasion.
From classic combinations like garlic parmesan and creamy avocado pesto, to spicy Thai peanut and Mediterranean stuffed, there’s something for everyone on this list. Whether you’re a busy parent looking for a quick and easy weeknight dinner, or a foodie seeking inspiration for a special occasion, these recipes are sure to satisfy your cravings.
In the following pages, we’ll dive into each of these 20 vegetarian spaghetti squash recipes, featuring everything from comforting casseroles to international-inspired bowls. So grab a pen and paper, get ready to cook up some deliciousness, and let’s explore the wonderful world of spaghetti squash!
Garlic Parmesan Spaghetti Squash with Roasted Cherry Tomatoes
Transform your spaghetti squash into a savory, cheesy masterpiece by combining it with roasted cherry tomatoes and a flavorful garlic parmesan sauce. This quick and easy recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 medium spaghetti squash
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– Salt and pepper to taste
– 12 cherry tomatoes, halved
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Toss the squash with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
4. While the squash is roasting, toss the cherry tomatoes with olive oil, salt, and pepper on a separate baking sheet. Roast for 15-20 minutes or until tender.
5. In a skillet, combine Parmesan cheese, breadcrumbs, and a pinch of salt. Cook over medium heat, stirring constantly, until the mixture forms a golden brown crust (about 5 minutes).
6. Combine cooked squash and roasted cherry tomatoes with the garlic parmesan sauce. Serve hot.
Cooking Time: 45-50 minutes
Creamy Avocado Pesto Spaghetti Squash
Transform your spaghetti squash game with this creamy, herby, and utterly delicious recipe! This dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 large spaghetti squash (about 2 lbs)
– 3 ripe avocados
– 1/4 cup freshly made basil pesto
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
3. Drizzle with olive oil and season with salt and pepper.
4. Roast for 45-50 minutes or until tender and caramelized.
5. In a blender or food processor, combine avocado, pesto, and Parmesan cheese. Blend until smooth and creamy.
6. Once the squash is cooked, use a fork to fluff it up, then top with the avocado-pesto mixture.
7. Serve immediately and enjoy!
Cooking Time: 50 minutes
Spicy Thai Peanut Spaghetti Squash Bowls
Transform your pasta game with this bold and creamy fusion of Asian-inspired flavors! This recipe combines the comfort of spaghetti squash with the spicy kick of peanut sauce, all in one delicious bowl.
Ingredients:
– 1 medium spaghetti squash
– 8 oz spaghetti
– 2 tbsp coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1/4 cup Thai red curry paste
– 1/2 cup creamy natural peanut butter
– 1/4 cup chicken broth
– 1 tsp honey
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise, scoop out seeds, and place on a baking sheet.
2. Cook spaghetti according to package instructions. Reserve 1 cup of pasta water before draining.
3. In a large skillet, heat coconut oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Stir in curry paste; cook for 1 minute.
5. Add peanut butter, chicken broth, and honey; whisk until smooth. Season with salt and pepper.
6. Combine cooked spaghetti, squash, and sauce. Top with reserved pasta water if needed.
Cooking Time: 25-30 minutes
Mediterranean Stuffed Spaghetti Squash with Feta and Olives
Mediterranean Stuffed Spaghetti Squash with Feta and Olives
A flavorful twist on traditional stuffed squash, this Mediterranean-inspired dish combines the comfort of spaghetti squash with the bright flavors of the Mediterranean.
Ingredients:
– 2 medium spaghetti squash (about 1 1/2 lbs)
– 1/4 cup olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup crumbled feta cheese
– 1/2 cup pitted green olives, sliced
– 1 tsp dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Stuff each squash half with the cooked onion mixture, followed by crumbled feta cheese and sliced olives.
6. Sprinkle with dried oregano, salt, and pepper to taste.
7. Place the stuffed squash on a baking sheet lined with parchment paper and bake for 30-40 minutes or until the squash is tender.
Cooking Time: 30-40 minutes
Cheesy Spinach and Artichoke Spaghetti Squash Casserole
This casserole is a creative twist on traditional pasta dishes, featuring spaghetti squash as the “noodle” base. The combination of creamy spinach and artichoke filling, melted cheese, and crispy breadcrumb topping makes for a satisfying and flavorful meal.
Ingredients:
– 1 medium spaghetti squash
– 2 cups cooked spinach, drained and chopped
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook spaghetti squash according to package instructions or microwave for 3-4 minutes.
3. In a mixing bowl, combine cooked spinach, artichoke hearts, mozzarella cheese, Parmesan cheese, and breadcrumbs. Mix well.
4. Scoop out the cooked spaghetti squash and create a hollow center. Fill with the spinach-artichoke mixture.
5. Drizzle olive oil over the filling and season with salt and pepper to taste.
6. Bake for 20-25 minutes or until the casserole is golden brown and bubbly.
Cooking Time: 20-25 minutes
Roasted Spaghetti Squash with Lemon Herb Tahini Dressing
Transform the humble spaghetti squash into a flavorful and nutritious main course with this simple recipe.
Ingredients:
– 2 medium spaghetti squashes (about 1.5 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1 tsp black pepper
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1 tbsp chopped fresh parsley
– 1 tsp dried oregano
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. Drizzle with olive oil and season with salt, pepper, and a pinch of garlic.
4. Roast for 45-50 minutes or until the flesh is tender and caramelized.
5. In a blender or food processor, combine lemon juice, tahini, garlic, parsley, and oregano. Blend until smooth.
6. To serve, slice the roasted squash in half lengthwise and spoon the tahini dressing on top.
Cooking Time: 45-50 minutes
Mexican Spaghetti Squash with Black Beans and Corn
Get ready for a flavorful twist on traditional spaghetti squash! This recipe combines the natural sweetness of squash with the bold flavors of Mexico, featuring black beans, corn, and spices.
Ingredients:
– 2 medium spaghetti squash
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 garlic clove, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– Optional: shredded cheese, cilantro, or sour cream for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened.
4. Add black beans, cumin, chili powder, salt, and pepper. Cook for 1-2 minutes.
5. Stuff each squash half with the bean mixture and top with corn kernels.
6. Place squash on a baking sheet and roast for 30-40 minutes or until tender.
7. Serve hot, topped with your choice of cheese, cilantro, or sour cream.
Cooking Time: 30-40 minutes
Vegan Alfredo Spaghetti Squash with Mushrooms
Transform traditional spaghetti into a creamy, comforting squash dish without sacrificing flavor or texture. This plant-based take on Alfredo sauce uses cashew cream and nutritional yeast to create a rich and velvety sauce.
Ingredients:
– 2 medium-sized spaghetti squash
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 8 oz mushrooms (button or cremini), sliced
– 1/2 cup cashews
– 1/4 cup water
– 2 tablespoons lemon juice
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons nutritional yeast
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. In a blender or food processor, combine cashews, water, lemon juice, garlic powder, salt, and black pepper. Blend until smooth.
4. Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook for 2-3 minutes. Add mushrooms and cook until tender, about 5 minutes.
5. Combine cooked squash with the mushroom mixture and cashew cream sauce. Stir to combine.
6. Season with nutritional yeast and chopped parsley (if using).
7. Serve warm, garnished with additional parsley if desired.
Cooking Time: approximately 45-50 minutes
Spaghetti Squash Pad Thai with Tofu
A creative twist on the classic Thai dish, this recipe replaces traditional noodles with spaghetti squash and adds a boost of protein from tofu. A flavorful and healthy meal option for anyone looking to mix things up.
Ingredients:
– 1 medium spaghetti squash
– 1/2 cup firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon tamarind paste
– 1 teaspoon soy sauce
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and roast for 45 minutes, or until tender.
2. In a large skillet, heat oil over medium-high. Add tofu and cook until golden brown, about 3-4 minutes per side. Remove from pan and set aside.
3. Add onion, garlic, and ginger to the same skillet. Cook until onion is translucent, about 5 minutes.
4. Stir in tamarind paste, soy sauce, and red pepper flakes (if using). Cook for an additional minute.
5. To assemble the dish, use a fork to scrape out the roasted spaghetti squash and add it to the skillet with the sauce. Toss to combine.
6. Add cooked tofu back into the skillet and stir-fry everything together. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 60 minutes
Sun-Dried Tomato and Basil Spaghetti Squash
A creative twist on traditional spaghetti, this recipe combines the flavors of sun-dried tomatoes and fresh basil with roasted spaghetti squash.
Ingredients:
– 1 large spaghetti squash (about 2 lbs)
– 1/4 cup olive oil
– 1/2 cup chopped sun-dried tomatoes
– 1/4 cup chopped fresh basil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash halves on a baking sheet lined with parchment paper, cut side up.
4. Drizzle olive oil over the squash, then sprinkle with garlic, sun-dried tomatoes, and basil.
5. Season with salt and pepper to taste.
6. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and caramelized.
7. Use a fork to scrape out the flesh of the squash, creating spaghetti-like strands.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Balsamic Glazed Spaghetti Squash with Roasted Brussels Sprouts
This recipe combines the natural sweetness of spaghetti squash with the tanginess of balsamic glaze, served alongside caramelized Brussels sprouts. A perfect autumnal dish for a cozy night in.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 2 tbsp olive oil
– 1/4 cup balsamic vinegar
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 pound Brussels sprouts, trimmed and halved
– 2 tbsp olive oil
– 1 tsp salt
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. In a bowl, whisk together balsamic vinegar, olive oil, garlic, salt, and pepper.
4. Brush the mixture onto both sides of the squash, then place it on a baking sheet lined with parchment paper.
5. Roast for 30-40 minutes or until the squash is tender and caramelized.
6. Meanwhile, toss Brussels sprouts with olive oil, salt, and pepper on another baking sheet.
7. Roast in the oven for 20-25 minutes or until tender and slightly caramelized.
Cooking Time: 50-65 minutes
Spaghetti Squash Carbonara with Coconut Bacon
This creamy, smoky vegetarian take on the Italian classic combines roasted spaghetti squash with a rich coconut-based carbonara sauce and crispy coconut bacon. Perfect for a cozy night in!
Ingredients:
– 1 medium spaghetti squash
– 1/4 cup unsweetened shredded coconut
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup coconut cream
– 1 egg yolk
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and roast for 45 minutes.
2. In a pan, cook the coconut bacon over medium heat until crispy. Set aside.
3. In the same pan, add the olive oil, onion, and garlic. Cook until the onion is translucent.
4. Stir in the coconut cream and egg yolk. Season with salt and pepper to taste.
5. Once the squash is cooked, use a fork to scrape out the flesh, creating spaghetti-like strands.
6. Combine the roasted squash and carbonara sauce. Top with crispy coconut bacon and parsley (if using).
Cooking Time: 1 hour 15 minutes
Curried Spaghetti Squash with Chickpeas and Coconut Milk
This vibrant and flavorful recipe combines the comforting warmth of spaghetti squash with the creamy richness of coconut milk, the nutty flavor of curry powder, and the protein-packed punch of chickpeas. Perfect for a quick weeknight dinner or a weekend brunch, this dish is sure to become a new favorite!
Ingredients:
– 2 medium spaghetti squashes
– 1 can chickpeas (15 oz), drained and rinsed
– 2 tablespoons coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon curry powder
– 1/4 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. In a large skillet, sauté onion and garlic until softened.
4. Add curry powder and cook for 1 minute.
5. Stir in coconut milk and chickpeas; bring to simmer.
6. Place squash halves on a baking sheet and spoon the chickpea mixture into each half.
7. Bake for 30-35 minutes, or until squash is tender.
8. Season with salt and pepper to taste.
9. Garnish with cilantro leaves, if desired.
Spaghetti Squash Stir-Fry with Ginger and Soy Sauce
This recipe brings together the natural sweetness of spaghetti squash with the savory flavors of ginger and soy sauce, creating a delicious and healthy vegetarian dish perfect for any meal.
Ingredients:
– 1 medium spaghetti squash
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 1 cup mixed vegetables (e.g., bell peppers, carrots, broccoli)
– 2 tablespoons soy sauce
– Salt and pepper to taste
– Optional: chopped green onions for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and bake for 45 minutes, or until tender.
2. In a large skillet or wok, heat oil over medium-high heat. Add garlic and ginger; cook for 1 minute.
3. Add mixed vegetables and cook until tender-crisp, about 4-5 minutes.
4. Scoop out the cooked spaghetti squash flesh and add to the skillet. Stir in soy sauce and season with salt and pepper to taste.
5. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 50-60 minutes
Pesto and White Bean Stuffed Spaghetti Squash
This creative twist on traditional stuffed squash combines the flavors of Italy with a nutritious and delicious main course. Perfect for a cozy fall evening, this recipe is sure to impress!
Ingredients:
– 2 medium spaghetti squash
– 1/4 cup pesto sauce
– 1/2 cup cooked cannellini beans (or other white beans)
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together pesto sauce, cannellini beans, Parmesan cheese, and salt and pepper to taste.
4. Stuff each squash half with the bean-pesto mixture, mounding it slightly.
5. Drizzle the tops with olive oil and place on a baking sheet lined with parchment paper.
6. Bake for 35-40 minutes or until the squash is tender.
Cooking Time: 35-40 minutes
Spaghetti Squash with Roasted Red Pepper Sauce
Transform a humble spaghetti squash into a flavorful, nutritious dish by pairing it with a rich and creamy roasted red pepper sauce. This recipe is perfect for a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 2 large red bell peppers
– 2 cloves of garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Optional: chopped fresh parsley or basil for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Roast the red bell peppers by placing them on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt and pepper. Roast for 30-40 minutes or until charred and blistered.
4. Scoop out the roasted red peppers and blend in a blender with garlic, salt, and pepper to create the sauce.
5. Cook the spaghetti squash by baking it at 400°F (200°C) for 45-50 minutes or until tender.
6. Serve the cooked spaghetti squash topped with the roasted red pepper sauce.
Cooking Time: 1 hour and 15 minutes
Spaghetti Squash Tacos with Mango Salsa
Transform your taco Tuesday with this unique and flavorful twist on traditional tacos. Spaghetti squash replaces the usual tortilla, providing a nutritious and delicious base for your favorite toppings.
Ingredients:
– 1 medium spaghetti squash
– 1/2 cup browned ground beef or black beans (optional)
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 packet of taco seasoning
– Salt and pepper to taste
– Mango Salsa (see below for recipe)
Instructions:
1. Preheat oven to 400°F.
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Place squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast for 30-40 minutes or until flesh is tender.
5. Shred cooked squash into strands using a fork.
6. Season shredded squash with taco seasoning, salt, and pepper.
7. Assemble tacos by placing squash “noodles” in a bowl, topping with browned ground beef or black beans (if using), and finishing with Mango Salsa.
Mango Salsa:
– 2 ripe mangos, diced
– 1/4 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt to taste
Combine all ingredients in a bowl and stir until well mixed. Serve immediately.
Cooking Time: 40-50 minutes (including squash roasting time)
Greek Yogurt and Dill Spaghetti Squash Salad
This refreshing salad combines the natural sweetness of spaghetti squash with the tanginess of Greek yogurt, all tied together with a hint of fresh dill. Perfect for a light and satisfying side dish or main course.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 6 oz Greek yogurt
– 2 tbsp chopped fresh dill
– 1 tsp lemon juice
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise and scoop out seeds.
2. Roast the squash for 45-50 minutes, or until tender and easily pierced with a fork.
3. Scoop out the flesh of the cooked squash and place it in a bowl.
4. In a separate bowl, mix together Greek yogurt, chopped dill, lemon juice, and salt to taste.
5. Combine the squash mixture with the yogurt mixture and stir until well combined.
Cooking Time: 45-50 minutes
Spaghetti Squash with Creamy Cashew Cheese Sauce
Transform your pasta night into a creamy and nutritious delight with this innovative recipe! By substituting spaghetti squash for traditional noodles, you’ll not only reduce carbs but also boost the nutritional value of your meal.
Ingredients:
– 1 large spaghetti squash
– 1/2 cup cashews
– 1/4 cup nutritional yeast
– 1/2 teaspoon lemon juice
– 1/4 teaspoon garlic powder
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Roast the squash for 45 minutes or until tender.
4. Soak cashews in water for at least 4 hours or overnight.
5. Drain and rinse cashews, then blend with nutritional yeast, lemon juice, garlic powder, salt, and pepper until smooth.
6. Slice roasted squash into “noodles” and top with creamy cashew cheese sauce.
7. Garnish with chopped parsley, if desired.
Cooking Time: 1 hour 15 minutes
Harissa Roasted Spaghetti Squash with Chickpeas
This vibrant recipe combines the natural sweetness of spaghetti squash with the bold flavors of harissa and chickpeas, perfect for a healthy and satisfying meal.
Ingredients:
– 2 medium spaghetti squashes
– 1/4 cup harissa paste
– 1/4 cup olive oil
– 1 can chickpeas (15 oz), drained and rinsed
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out seeds.
3. In a bowl, mix together harissa paste, olive oil, garlic, salt, and pepper.
4. Brush the mixture evenly onto both squash halves.
5. Roast for 45-50 minutes or until the squash is tender.
6. Meanwhile, heat chickpeas in a pan with a little water until warmed through.
7. Serve the roasted squash with the chickpeas spooned on top and garnish with fresh herbs if desired.
Cooking Time: 45-50 minutes
Summary
Get ready to spice up your meal routine with these 20 delicious vegetarian spaghetti squash recipes! From classic comfort foods like cheesy spinach and artichoke casserole, to international twists like Thai peanut bowls and Mexican black bean tacos, there’s something for every occasion. These creative recipes showcase the versatility of spaghetti squash as a base ingredient, paired with flavors like garlic parmesan, creamy avocado pesto, and spicy harissa. Whether you’re in the mood for comfort food or something new and adventurous, these mouthwatering options are sure to satisfy your cravings.
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