Over the past few years, I’ve become such a huge fan of the spaghetti squash!
It’s delicious, it’s nutritious, and it’s become a pretty standard replacement for pasta at my house.
If you are wrinkling your nose at the thought or you think it’s QUITE audacious to claim that a vegetable could ever replace your precious noodles, please allow me to share my very favorite recipes with you!
I used to be that person too. I tried spaghetti squash for the first time years ago and was NOT a fan. The recipe I used cooked the squash in the microwave, covered in butter and brown sugar and I overcooked it into being mushy. That can be traumatizing for sure.
I hated it and immediately, after only one try, reverted back to the “well it isn’t pasta and therefore I don’t want it” mindframe.
Make a mindset shift
The first step here is to change the mentality around finding something that will be just like a noodle. It is not the same thing, of course! Let’s just get that out of the way straight up. The inside of the squash has spaghetti-like strands that makes it physically a good replacement for pasta, though it can be used in many different types of dishes.
While pasta has its decadent place in life, the spaghetti squash is a great low-calorie, low-carb, and gluten-free alternative! It also has plenty of vitamins, minerals, fiber and more than 9 minerals related to bone health including manganese, copper, zinc, magnesium and calcium.
Pasta on the other hand is made from wheat flour and we all know it’s high in complex carbohydrates. Now, I am NOT the person who is going to tell you carbs are bad; I just don’t subscribe to that message! No matter who you are or what digestive issues you may be dealing with, there is a lot more to it than that.
For comparison:
The nutrition program I follow makes sense of carbs and why/when we should eat them. They are suggested to be consumed for breakfast, lunch and snack and not so much at dinner when our bodies don’t really need the energy burst that carbohydrates provide. There is also some know-how involved about how to pair them with protein and healthy fats for a more sustained blood sugar release. This is so we can avoid the spike and subsequent energy crash, but also so our bodies and moods can better remain stable. And as a really incredible result, we find ourselves craving the junk food less and less.
See, good carbs do exist 😍
You can read more about my nutrition program by clicking the photo below!
Back to the concept of dinners being low-carb or complex carb-free: it is not as bad as it may sound right now.
I promise! I know how it can feel like sticker shock at first because I’ve been there too.
This is for the carb lovers… yes YOU! (and me)
It doesn’t take long at all to stop associating bread, potatoes, pasta and rice with dinner once you get in there and start. I think that any nutrition program that doesn’t address mindset and our food associations is really just a “diet”. There is truly so much to understand and adapt to so that a nutrition program will work for you in nearly every circumstance.
I’ve learned some really cool substitutions and have developed a new appreciation for vegetables and all those nutrients they provide! I also sleep better and fall asleep faster since I’m no longer giving my body those night-time carbs AKA energy bursts at night.
I am not perfect, I didn’t ex-nay dinner carbs for the rest of my life, and I still love pasta and tacos.
But I did change my mind to thinking “I could never…” when it comes to making a smart swap for mashed potatoes, one of my true loves.
Enter the spaghetti squash!
I have to first share the two recipes that converted me because the savory side of life is a much better fit for me when it comes to squash 😝
1. Spaghetti Squash Lasagna Bake
I still make this often, years later! It’s a great segue into spaghetti squash for dinner because it’s meaty, it’s cheesy, and it mimics good old pasta flavors. The ricotta adds delicious creamy pockets into each bite as well as additional protein to help keep you full long past dinner.
2. Garlic Spaghetti Squash with Herbs
I remember exactly where I was when I made this because when it hit my lips, it was SO INCREDIBLE that it forged a new memory wrinkle directly into my brain’s grey matter that day.
That’s right.
The Gruyere cheese and the fresh herbs added amazing flavor to the dish, and it was so easy to make all in one pan. I do recall I added white beans to the mix as a little vegetarian source of protein if eating as a meal as opposed to a side dish (I made it for lunch) though it can be made as either option. I would also reduce the cheese to 1/2 cup for two servings for a more balanced fat content. SO GOOD!
3. Creamy Chicken Spaghetti Squash with Bacon and Asparagus
This one is at the tippy top of the list as far as favorites go 🤤 The recipe itself can be a little involved just due to cooking everything separately before it’s all tossed together, but believe me when I say: IT IS WORTH EVERY MOMENT OF YOUR TIME for the bellygasm you’re about to experience.
It’s got a non-dairy “alfredo” sauce that is super simple and can be used on a variety of dishes and foods. It’s loaded up with veggies which is just the way I like it! “Veggies most” is one of the four major mottos of my nutrition program and friends, THIS fits the bill. And it’s so much healthier than your typical pasta and cream-filled fettuccini alfredo, while still tasting every bit as decadent.
Seriously, you can thank me later for this one! It’s THE BEST.
4. BBQ Chicken Stuffed Spaghetti Squash
Close second here as far as favorites go. Holy flavor!
This one is also what I like to call a rainbow dish; just look at those beautiful colors!
You can prepare the chicken any way you like although the recipe calls for the slow cooker, or even a rotisserie chicken works too.
Danielle includes her homemade gluten-free Smoky BBQ sauce in the post as well and I HIGHLY recommend! Something about that liquid smoke just sets my soul on fire!
5. Instant Pot Beef Bolognese (Portion-Fix Friendly!)
It literally does not get any easier than this.
I did not know prior to finding this recipe that you could throw together a sauce AND a whole, uncut spaghetti squash into the Instant Pot (or any pressure cooker) and it would come out like THIS 😱
Bolognese sauce typically calls for milk or cream, but this particular recipe is dairy-free because it uses just a touch of coconut milk to make the sauce a little creamy.
Since it’s a one-pot wonder, it’s ridiculously easy to make and that makes it pretty popular at my house!
6. Chicken Pesto Paleo Spaghetti Squash
This is another reeeeally easy one!
You really could use store-bought pesto but, Michele offers her homemade Walnut Pesto which is cleaner and contains more of that special veggie power because it’s got two cups of spinach! Veggies hidden in plain sight — I like that 💁♀️ Making pesto is as easy as throwing everything in a blender and letting it rip so this extra step is nothing to worry about!
Those delicious flavors (and all those good nutrients in the spinach) are so worth it!
7. Spaghetti Squash Taco Boats
These are a great healthy option for lunch or dinner (hello Taco Tuesday!) and the recipe contains instructions for cooking in an Instant Pot, oven, OR the slow cooker. I’m all about versatility AND anything that tastes like a taco!
8. Spaghetti Squash and Peppers Casserole
I’m a big fan here of the bell pepper! Combined with Italian sausage and baked until the cheese on top gets crusty brown, this one is another winner that helped convert me to the sketti squash side.
9. Spaghetti Squash with Spinach, Feta & Basil White Beans
With the white beans as a source of plant protein, this one makes a pretty great vegetarian meal.
Delicious (and slightly sweet!) spaghetti squash with creamy feta and a light vinaigrette: this one is really flavorful!
10. Family-friendly Spaghetti Squash Fritters
Typically we think of a “fritter” as something that’s fried, but they can also be baked (or air fried!) to cut out excess oil and fat.
The best part?
Kids have no idea it’s a vegetable and they eat it right up too!
Dip them in some plain Greek yogurt for a little added protein and creaminess!
11. Spaghetti Squash Crust Pizza
I know it can feel tedious to make your own pizza crust. But, this would be a great way to involve the kids and talk to them about eating their veggies! No hand-tossing, kneading or rolling involved.
The recipe has instructions to make it for 1-2 people OR for a family. You can really use whatever toppings you like for the pizza itself! I do have to say, the recipe is pretty dang good as written.
Which one of these will you be trying first?!
Helpful Products
Since spaghetti squash is typically baked in a similar fashion (sliced, deseeded, face down on a baking sheet/parchment paper) I wanted to share these silicone baking mats! I use them nearly every single day in the place of parchment paper or aluminum foil. Less waste, safer, reusable, nonstick, dishwasher-friendly: just some of the reasons why I love them!
Some of these recipes are cooked in the Instant Pot for a one-pot meal, and this 6qt model is the one I’ve got!
Be sure to check out these other recipe round-ups!
Only the best for you guys 😘
Healthy Lunches for Meal Prep with Big Flavor
Tried-and-True Toddler Favorites
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