11 Stuffed Spaghetti Squash Recipes For Easy Weeknight Dinners 2025

The answer to breaking out of a cooking rut is stuffed spaghetti squash, a healthy, low-carb weeknight dinner solution. By roasting the squash and filling it with savory ingredients like sausage, vegetables, or cheese, you can create a delicious, all-in-one meal that’s both easy to prepare and packed with flavor.

As a busy home cook myself, I know the challenge of getting a healthy and delicious dinner on the table. It’s easy to fall back on the same three or four meals, leaving everyone feeling uninspired. That’s where the magic of spaghetti squash comes in. It’s a fantastic, nutrient-rich alternative to pasta, but its true power lies in its versatility. It serves as the perfect “boat” for an endless variety of delicious fillings.

Spaghetti squash has become my secret weapon, and I’ve tested countless ways to make it shine. It’s the hero ingredient that can transform your weeknight dinner routine from boring to brilliant. Get ready to discover 11 incredible, family-friendly recipes that are perfect for even the busiest of evenings.

11 Stuffed Spaghetti Squash Recipes For Easy Weeknight Dinners

This curated list brings together the best, most reliable stuffed spaghetti squash recipes I’ve found, ensuring a perfect result every time. From hearty, meaty fillings that will satisfy the biggest appetites to light, fresh, and even vegan options, there’s a recipe here for every taste and dietary need. Each one is designed to be simple enough for a weeknight but delicious enough for a special occasion.

1. Sausage, Kale, and Spaghetti Squash Boats

This recipe creates a hearty and comforting meal by combining savory Italian chicken sausage, nutritious sautéed kale, and tender roasted spaghetti squash, all served together in a convenient squash “boat.”

• Ingredients: Spaghetti squash, Italian chicken sausage, onion, garlic, kale, olive oil, salt, pepper, pine nuts (optional).
• Instructions:
  1. Soften squash in the microwave, then cut in half, seed, and roast until tender.
  2. While squash roasts, cook the sausage in a skillet, breaking it up. Add onion and garlic and sauté until softened.
  3. Stir in the kale and cook until wilted.
  4. Scrape the strands from the cooked squash halves, leaving a small border.
  5. Combine the squash strands with the sausage and kale mixture.
  6. Spoon the filling back into the squash shells and top with pine nuts to serve.

Pro-Tip: For extra flavor, toast the pine nuts in a dry skillet for 2-3 minutes until fragrant before adding them to the filling.

Pin this hearty recipe for your next cozy night in!

2. Spaghetti Squash with Creamy Mushroom Sauce

This recipe delivers a rich, decadent, and creamy vegetarian meal by pairing tender spaghetti squash strands with a savory mushroom sauce made from almond milk and thickened with arrowroot powder.

• Ingredients: Spaghetti squash, white mushrooms, garlic, white wine vinegar, chicken or vegetable broth, unsweetened almond milk, arrowroot powder, olive oil, salt, pepper, fresh parsley.
• Instructions:
  1. Roast spaghetti squash until fork-tender.
  2. While squash roasts, heat olive oil in a skillet. Sauté mushrooms until browned.
  3. Add garlic and cook for another minute until fragrant.
  4. Deglaze the pan with white wine vinegar. Add broth and almond milk.
  5. Make a slurry with arrowroot powder and a little cold water, then whisk it into the sauce to thicken.
  6. Scrape the squash into strands and serve immediately, topped with the creamy mushroom sauce and fresh parsley.

Pro-Tip: Using a mix of mushrooms like cremini and shiitake can add a deeper, more complex flavor to the sauce.

Save this creamy, dairy-free dinner idea for a healthy indulgence!

3. Spring Asparagus and Lemon Spaghetti Squash

This dish is a light, fresh, and zesty meal perfect for spring, combining roasted asparagus, the brightness of lemon, and nutty toasted pine nuts with spaghetti squash.

• Ingredients: Spaghetti squash, fresh asparagus spears, head of garlic, lemon, pine nuts, olive oil, salt, pepper.
• Instructions:
  1. Cut spaghetti squash in half, seed, and place cut-side down on a baking sheet.
  2. Toss asparagus with olive oil, salt, and pepper and place on the same sheet.
  3. Wrap the head of garlic in foil and place it on the sheet. Roast everything until the squash is tender and asparagus is cooked.
  4. Squeeze the roasted garlic cloves out of their skins.
  5. Scrape the squash into strands and combine in a large bowl with the roasted asparagus, roasted garlic, lemon zest, lemon juice, and toasted pine nuts.
  6. Toss to combine and season to taste.

Pro-Tip: For best results, use thinner asparagus spears as they will roast to the perfect tenderness in the same amount of time as the squash.

Love fresh flavors? Pin this light and zesty recipe!

4. Lasagna-Style Stuffed Spaghetti Squash

This recipe is a healthier, low-carb alternative to traditional lasagna, packing all the classic Italian flavors of sausage, marinara, ricotta, and melted mozzarella into a spaghetti squash boat.

• Ingredients: Spaghetti squash, Italian sausage, onion, garlic, marinara sauce, ricotta cheese, shredded mozzarella cheese, fresh oregano, salt, pepper.
• Instructions:
  1. Roast spaghetti squash halves until tender.
  2. Meanwhile, cook sausage, onion, and garlic in a skillet until browned.
  3. Stir in marinara sauce, ricotta cheese, and fresh oregano. Simmer briefly.
  4. Scrape the insides of the squash to create strands, but leave them in the shells.
  5. Spoon the lasagna filling into the squash boats and mix gently with the strands.
  6. Top generously with mozzarella cheese.
  7. Bake until heated through, then broil for a few minutes until the cheese is bubbly and golden brown.

Pro-Tip: Use whole-milk ricotta for the creamiest, most authentic lasagna flavor and texture.

Craving lasagna? Pin this healthy, cheesy version now!

5. Vegan Spaghetti Squash Burrito Bowls

This recipe creates a vibrant, flavorful, and completely vegan burrito bowl by filling a spaghetti squash with black beans, corn, and roasted tomatoes, then topping it with a spicy poblano cashew cream.

• Ingredients: Spaghetti squash, black beans, corn, cherry tomatoes, pepitas, avocado. For the sauce: raw cashews (soaked), roasted poblano pepper, cilantro, garlic, lime juice.
• Instructions:
  1. Roast spaghetti squash halves and cherry tomatoes on a baking sheet. Roast corn as well.
  2. While roasting, prepare the sauce by blending soaked cashews, roasted poblano, cilantro, garlic, lime juice, and water until smooth and creamy.
  3. Once the squash is cooked, fluff the strands with a fork inside the shell.
  4. Top the squash strands with black beans, roasted tomatoes, corn, and pepitas.
  5. Drizzle generously with the poblano cashew cream and top with sliced avocado.

Pro-Tip: Soaking the cashews in hot water for at least 30 minutes (or overnight in cold water) is the key to an ultra-creamy, non-gritty sauce.

Pin this vibrant vegan burrito bowl for a healthy fiesta!

6. Greek-Inspired Stuffed Spaghetti Squash

You can make a bold and savory Mediterranean-inspired meal by stuffing spaghetti squash with chickpeas, fire-roasted tomatoes, briny Kalamata olives, and salty feta cheese.

• Ingredients: Spaghetti squash, onion, garlic, dried oregano, canned chickpeas, fire-roasted diced tomatoes, Kalamata olives, fresh spinach, crumbled feta cheese.
• Instructions:
  1. Cook spaghetti squash until tender using your preferred method (roast or microwave).
  2. In a skillet, sauté onion and garlic with oregano until softened.
  3. Stir in the fire-roasted tomatoes, chickpeas, and olives. Bring to a simmer.
  4. Wilt the fresh spinach into the tomato mixture.
  5. Fluff the spaghetti squash strands inside their shells.
  6. Spoon the Greek filling over the squash.
  7. Top generously with crumbled feta cheese before serving.

Pro-Tip: Using fire-roasted diced tomatoes instead of regular ones adds a fantastic layer of smoky depth that elevates the entire dish.

Take a trip to the Mediterranean! Pin this Greek-inspired recipe.

7. Ground Meat and Tomato Stuffed Spaghetti Squash

This simple recipe creates a satisfying and Paleo-friendly meal by combining browned ground meat (beef or turkey) with a rich tomato sauce and mixing it directly with the spaghetti squash strands.

• Ingredients: Spaghetti squash, ground beef or turkey, diced tomatoes, tomato paste, dried basil, dried oregano, salt, pepper, olive oil.
• Instructions:
  1. Cook spaghetti squash until tender using your preferred method.
  2. In a skillet, brown the ground meat. Drain any excess fat.
  3. Stir in the diced tomatoes, tomato paste, basil, and oregano. Simmer for 10 minutes for the flavors to meld.
  4. Scrape the squash strands from the shells and mix them directly into the meat sauce.
  5. Spoon the combined mixture back into the squash shells.
  6. Bake for 15-20 minutes until heated through.

Pro-Tip: Adding a tablespoon of tomato paste is a great trick to deepen the tomato flavor of the sauce without adding a lot of extra liquid.

Pin this simple, meaty recipe for a perfect Paleo dinner.

8. Veggie-Loaded Stuffed Spaghetti Squash

This vegetarian recipe is a comforting and cheesy delight, packed with sautéed vegetables like bell peppers and mushrooms, all brought together with pasta sauce and gooey melted mozzarella.

• Ingredients: Spaghetti squash, onion, garlic, bell pepper, cremini mushrooms, kale, pasta sauce, red pepper flakes, mozzarella cheese.
• Instructions:
  1. Roast spaghetti squash halves until tender.
  2. Sauté onion, garlic, bell pepper, and mushrooms until soft.
  3. Stir in the kale and cook until wilted.
  4. Pour in the pasta sauce and add red pepper flakes. Simmer for 5 minutes.
  5. Scrape the squash strands but leave them in the shells.
  6. Top the strands with the vegetable and sauce mixture.
  7. Sprinkle generously with mozzarella cheese and bake until the cheese is melted and bubbly.

Pro-Tip: You can boost the protein by adding a can of rinsed lentils or chickpeas to the vegetable mixture along with the pasta sauce.

Get your veggies in! Pin this cheesy, veggie-packed meal.

9. 5-Ingredient Turkey Stuffed Spaghetti Squash

This is the ultimate easy weeknight dinner, requiring just five simple ingredients: ground turkey, marinara sauce, spinach, cheese, and spaghetti squash for a quick, healthy meal.

• Ingredients: Spaghetti squash, ground turkey, marinara sauce, fresh spinach, shredded cheese (mozzarella and Parmesan blend).
• Instructions:
  1. Roast spaghetti squash until tender.
  2. While it roasts, cook the ground turkey in a skillet.
  3. Stir in the marinara sauce and a large handful of spinach, cooking until the spinach wilts.
  4. Scrape the squash strands out of the shells into a bowl.
  5. Mix the squash strands with the turkey-marinara sauce.
  6. Spoon the mixture back into the squash shells, top with cheese, and broil until golden and bubbly.

Pro-Tip: Using a high-quality, flavorful marinara sauce is key in a 5-ingredient recipe, as it provides the bulk of the seasoning.

Need a super easy dinner? Pin this 5-ingredient recipe!

10. Italian Stuffed Spaghetti Squash with Chicken Sausage and Ricotta

This recipe captures the essence of Italian comfort food by combining savory chicken sausage, rich marinara, and creamy dollops of ricotta cheese for a quick, low-carb meal.

• Ingredients: Spaghetti squash, chicken sausage, onion, dried oregano, marinara sauce, fresh basil, ricotta cheese, shredded Italian cheese blend.
• Instructions:
  1. Cook spaghetti squash until tender (microwave is fastest).
  2. Sauté chicken sausage, onion, and oregano until cooked through. Stir in marinara sauce.
  3. Scrape the squash strands and mix with the sausage sauce and fresh basil.
  4. Spoon the mixture back into the squash shells.
  5. Top with dollops of ricotta cheese and a sprinkle of the shredded Italian cheese blend.
  6. Microwave or bake until the cheese is melted and everything is hot.

Pro-Tip: For a beautiful presentation, save some of the fresh basil to sprinkle on top after the cheese has melted.

All the Italian flavor, none of the guilt! Pin this recipe!

11. High-Protein Stuffed Spaghetti Squash Rings

This unique recipe offers a visually stunning and high-protein meal by roasting spaghetti squash in rings and layering them with a cottage cheese filling, marinara, and mozzarella for a perfect sheet pan dinner.

@graceelkus

new party trick unlocked 🔓 1 medium spaghetti squash (~2 1/2 pounds) 1 tablespoon extra-virgin olive oil 1 1/4 teaspoons kosher salt, divided Freshly ground black pepper 3/4 cup whole milk cottage cheese 3 tablespoons chopped basil, plus more for serving 1/4-1/2 teaspoon red pepper flakes (depending on how spicy you like it) 4 ounces low-moisture mozzarella cheese, shredded (about 1 cup), divided 1 ounce Parmesan cheese, grated (about 1/2 cup), divided 1/2 cup marinara sauce pop Heat oven to 450°F. Trim ends off squash and slice crosswise into four even rings (1 1/2 to 2 inches each); remove the seeds. Brush both sides lightly with oil and season all over with 3/4 teaspoon salt and several grinds black pepper. Arrange on a baking sheet. Roast, flipping halfway through, until squash flakes easily with a fork but is still al dente, 20 to 25 minutes. (Don’t overcook!) Meanwhile, combine cottage cheese, basil, red pepper flakes, half the mozzarella, half the Parmesan, remaining 1/2 teaspoon salt and several grinds black pepper in a large bowl. Increase the oven to broil. Scrape a few strands into the center of each ring to create a nest (you may not need to do this for the end pieces). Divide cottage cheese mixture between each ring, followed by sauce (2 tablespoons per ring). Top with remaining mozzarella and Parmesan. Broil until the cheese is melted and browned in spots, 2 to 4 minutes (watch it carefully). Top with more basil. Serve with side salad. basil, dressing + greens are @Gotham Greens !!

♬ Echos in My Mind (Lofi) – Muspace Lofi

• Ingredients: Spaghetti squash, cottage cheese or ricotta, marinara sauce, shredded mozzarella, grated Parmesan, garlic powder, fresh basil.
• Instructions:
  1. Cut the spaghetti squash crosswise into 1-2 inch thick rings. Remove the seeds from the center.
  2. Place rings on a baking sheet and roast until tender. The strands will be contained within the rings.
  3. In a bowl, mix cottage cheese, basil, garlic powder, Parmesan, and half the mozzarella.
  4. Spoon a little marinara sauce into the center of each roasted ring.
  5. Top with a scoop of the cheese mixture, then another small spoonful of marinara.
  6. Sprinkle with the remaining mozzarella and broil until the cheese is bubbly and golden.

Pro-Tip: Cutting the squash into rings is much easier if you have a very sharp, sturdy chef’s knife. Be careful and work on a stable cutting board.

Try a new twist on stuffed squash! Pin these amazing rings.

Key Takeaways: Your Quick Guide to Perfect Stuffed Spaghetti Squash

• Versatility is Key: Spaghetti squash is a blank canvas. It works beautifully with Italian, Mexican, Greek, and simple meat-and-veggie fillings.
• Choose Your Cooking Method: Roasting in the oven provides the best flavor and texture, but microwaving is a fantastic shortcut for busy weeknights.
• Don’t Overcook: Cook the squash until it’s “al dente” (fork-tender but not mushy). The strands will hold up better to the filling.
• Boost the Protein: Easily add protein with ground meat, chicken sausage, chickpeas, lentils, or high-protein cheeses like cottage cheese and ricotta.
• Get Cheesy: A final bake or broil with a topping of mozzarella, Parmesan, or feta adds incredible flavor and texture.

People Also Ask About Stuffed Spaghetti Squash

Is spaghetti squash healthier than pasta?

Yes, spaghetti squash is generally considered healthier than traditional pasta, especially for those watching carbs and calories. One cup of cooked spaghetti squash has about 42 calories and 10 grams of carbs, while the same amount of pasta has over 200 calories and 40 grams of carbs. Spaghetti squash also provides more fiber, vitamins, and minerals.

How do you keep stuffed spaghetti squash from being watery?

To prevent watery stuffed spaghetti squash, the key is to make sure not to overcook the squash itself. After roasting, you can gently pat the strands with a paper towel. Also, ensure your filling isn’t too liquidy; if using a sauce, simmer it first to thicken it. Salting the squash strands and letting them sit for a few minutes can also draw out excess moisture.

Can you make stuffed spaghetti squash ahead of time?

Yes, stuffed spaghetti squash is great for meal prep. You can prepare the entire dish, assemble the boats, and store them covered in the refrigerator for up to 3 days. When ready to eat, simply bake at 350°F (175°C) until heated through, which usually takes about 20-25 minutes.

Final Thoughts

Getting a delicious and healthy dinner on the table during a busy week doesn’t have to be a chore. With these 11 stuffed spaghetti squash recipes, you have a whole new arsenal of meals that are sure to impress your family and make you feel great.

Which one of these recipes are you most excited to try first? Let me know in the comments below