Spaghetti Squash Recipes

Spaghetti squash is a favorite ingredient for those seeking a lower-carb, gluten-free alternative to pasta. Here, we pair it with fresh shrimp for a healthy spin on classic shrimp scampi. You'll love our clever cooking method for the spaghetti squash, which makes for perfect "noodles."  

We swap traditional pasta for gluten-free spaghetti squash in this meatless main. Roasted until tender and scraped with a fork, the squash comes apart in noodle-like strands that hold the sauce well. Roast an extra squash, scrape out the flesh, and store in ziplock plastic bags for a quick side during the week. A blend of mushrooms—dried porcini and fresh cremini and button—mimic the texture of ground beef while adding plenty of savory depth. You could substitute 1/4 cup of the canned tomato liquid for a dry red wine to add even more body to the sauce.

Swirl up a forkful of this rich, creamy play on lasagna. Packed with the same great flavors of the traditional dish, our veggie-packed version packs in nutrition while slashing carbs.

Shakshuka, a traditional Israeli breakfast food, is a skillet of spiced tomatoes, peppers, and onions with baked eggs. In this version, we swapped out our trusted cast-iron skillet for the walls of a spaghetti squash boat. Spaghetti squash adds a creamy texture and sweet flavor to this low-carb spin on a breakfast hash. Sprinkled with feta cheese and fresh cilantro, this hearty breakfast option is perfect for a brunch crowd or a lazy weekend morning in bed.

The naturally sweet squash pairs beautifully with the sweetness of the tomato sauce in this comforting dish and gives you a much more nutritious dish with an extra dose of veggies. The sauce is adapted from our Whole-Grain Spaghetti with Veggi-fied Meat Sauce.

Quiche is the ultimate make-ahead breakfast solution. Quickly sauté your favorite veggies and mix them with eggs for an easy baked dish that requires little effort. While extremely delicious, store-bought crusts can pack more calories and fat than they’re worth. In this recipe, we traded out a buttery, flaky crust for a gluten-free crust made of low-carb spaghetti squash. With egg whites and mozzarella cheese binding the squash together for a crust that can support a quiche, this healthy swap is a no-brainer

While turning your squash into a sweet treat might not be your first inclination, we think you absolutely should. This simple, low-carb dessert option is a cozy, nutty indulgence that is perfect for the fall and winter. Spaghetti squash has a mild flavor, so with a buttery oat crumble, ground cinnamon, vanilla, and a splash of cream, this fruit acquires a signature fall dessert taste without all the calories. Top with a dollop of Greek yogurt and this quick dessert comes together easily and with a surprising amount of flavor.

Our Caprese Mac and Cheese gets an even lighter makeover with this recipe, and to make it gluten-free for those who are intolerant, we took out the panko. If you’re not gluten-free and want the extra crunch, add it back in at the end and broil for 2 minutes.

Brimming with fresh ingredients such as spinach, mushrooms and tomatoes, this low-carb dish packs in a punch of flavor and a hearty 21g of protein at only 225 calories per serving.