Spaghetti Squash Recipes

Spaghetti squash is a favorite ingredient for those seeking a lower-carb, gluten-free alternative to pasta. If you’ve cooked it before, you’ve likely cut it in half lengthwise to form two “boats.” And while that method works just fine, it disregards the way the strands grow inside the squash—in circles around the width of the squash. When you cut the squash lengthwise, you cut each strand in half, which makes for shorter, and often soggy, “spaghetti.” Try this instead: Cut the squash into rings to preserve the length of the strands. See our step-by-step guide below.

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.