13 Easy Spaghetti Squash Recipes For Healthy Weeknight Dinners

Tired of the Same Old Pasta? Here’s Your New Healthy Weeknight Hero. We’ve all been there: staring into the fridge, wanting something delicious and satisfying for dinner but also trying to stick to healthier choices. The weeknight dinner struggle is real. Finding meals that are quick, easy, gluten-free, and don’t feel like a compromise can feel like searching for a unicorn.

But what if there was a simple, versatile, and nutritious vegetable that could transform into perfect noodle-like strands, ready to soak up any flavor you throw at it? Enter the spaghetti squash. After testing countless methods, we’ve perfected the technique for perfectly tender, never-soggy spaghetti squash strands every single time. It’s the low-carb, gluten-free pasta alternative you’ve been dreaming of.

Spaghetti squash is a versatile and nutritious low-carb alternative to pasta. Its unique ability to form noodle-like strands when cooked makes it a popular, gluten-free base for healthy weeknight dinners that readily absorbs a wide variety of flavors. Get ready to discover your new weeknight hero with 13 easy, delicious, and family-approved recipes that will change the way you think about healthy eating.

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The Foundation: How to Cook Perfect Spaghetti Squash (Every Time)

The best way to cook spaghetti squash is to roast it in the oven. This method caramelizes the squash for a deeper flavor and creates perfectly tender, stringy strands that are never watery. Mastering this simple technique is the key to unlocking all the delicious recipes that follow. We’ll walk you through everything from safely cutting the squash to the foolproof roasting method that guarantees perfect results.

Step 1: How to Cut Spaghetti Squash Safely

To cut a hard spaghetti squash, first prick it with a fork and microwave for 2-4 minutes or bake at 400°F for 10 minutes. This initial step softens the tough outer skin, making it significantly easier and, more importantly, safer to slice through. A sharp chef’s knife and a stable cutting surface are essential for this task.

Soften First: Use a fork to poke holes all over the squash. Microwave on high for 2-4 minutes or place in a preheated 400°F oven for about 10 minutes. Let it cool just enough to handle.
Secure Your Surface: A stable cutting board is non-negotiable. Place a damp paper towel underneath it to prevent slipping while you cut.
Slice with Confidence: Place the slightly softened squash on your board. Using a large, sharp chef’s knife, carefully cut off the stem end to create a flat base. Stand the squash on its flat end and slice down through the middle, from top to bottom, to create two equal halves.
Scoop the Seeds: Use a spoon to scrape out the seeds and stringy pulp from the center of each half, just like you would with a pumpkin.

Step 2: The Foolproof Roasting Method for Perfect Strands

The key to perfect spaghetti squash strands is a simple roasting technique that uses high heat to cook the squash until it’s tender but still has a slight al dente bite. Placing the squash cut-side down helps it steam, creating the ideal texture.

Materials Needed:
* 1 spaghetti squash, halved with seeds removed
* 1 tablespoon olive oil
* Salt and black pepper to taste
* Baking sheet

Step-by-Step Directions:
1. Preheat your oven to 400°F (200°C).
2. Drizzle the cut sides of the squash lightly with olive oil and season with a pinch of salt and pepper.
3. Place the squash halves cut-side down on the baking sheet.
4. Use a fork to poke a few holes in the skin of each half to allow steam to escape.
5. Roast for 30 to 40 minutes, depending on size. The squash is done when it’s tender and a fork can easily pierce the skin.
6. Let it cool slightly, then use a fork to gently scrape and fluff the strands from the inside of the squash.

Pro-Tip: For more caramelized, savory flavor, roast the squash cut-side UP for the first 20 minutes, then flip it cut-side down for the final 10-20 minutes.

13 Easy Spaghetti Squash Recipes for Healthy Weeknight Dinners (Updated 2025)

Now that you’ve mastered the foundational cooking method, it’s time for the fun part! The mild, slightly sweet flavor of spaghetti squash makes it a perfect canvas for a huge variety of dishes. Each of these 13 recipes has been selected for its simplicity, flavor, and rave reviews from home cooks just like you. From cheesy, baked comfort food to vibrant, fresh meals, there’s a recipe here for every craving and every night of the week.

Here are our top picks: 1. Spaghetti Squash Parmesan, 2. Stuffed Burrito Boats, 3. BBQ Chicken Stuffed Squash, 4. Spaghetti Squash with Meatballs, 5. Spaghetti Squash Fritters, 6. Chicken Enchilada Boats, 7. Caprese Stuffed Squash, and more!

1. Classic Spaghetti Squash Parmesan

This recipe takes all the comforting flavors of Chicken Parmesan and transforms it into a hearty, vegetarian-friendly weeknight meal. By baking the sauce and cheese right in the spaghetti squash shells, you get a delicious, low-carb dish with minimal cleanup.

Ingredients:
* 1 roasted spaghetti squash, strands separated
* 1 cup marinara or bolognese sauce
* 4 slices fresh mozzarella cheese
* 1/4 cup grated Parmesan cheese
* Fresh basil or parsley for garnish

Instructions:
1. Preheat oven broiler.
2. Divide the spaghetti squash strands back into the two hollowed-out squash shells (or an 8×8 baking dish).
3. Top each half with 1/2 cup of marinara sauce and stir gently to combine.
4. Lay two slices of mozzarella over each half.
5. Sprinkle evenly with grated Parmesan cheese.
6. Broil for 3-5 minutes, or until the cheese is golden, melted, and bubbly. Garnish with fresh herbs before serving.

Pro-Tip: For an extra layer of flavor, mix a teaspoon of Italian seasoning and a clove of minced garlic into the marinara sauce before adding it to the squash.

Pin this cheesy comfort food recipe for your next Meatless Monday!

2. Stuffed Spaghetti Squash Burrito Boats

Get all the flavor of your favorite burrito packed into a healthy, low-carb spaghetti squash boat. This recipe is incredibly versatile—use ground turkey, black beans, or a combination of both, and load it up with all your go-to burrito toppings for a fun and satisfying meal.

Ingredients:
* 1 roasted spaghetti squash
* 1 cup cooked ground turkey or black beans
* 1/2 cup corn (frozen or canned)
* 1/2 cup your favorite salsa
* 1/2 cup shredded cheddar or Monterey Jack cheese
* Toppings: avocado, cilantro, sour cream, creamy blender salsa

Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, combine the spaghetti squash strands, cooked meat or beans, corn, and salsa. Mix well.
3. Spoon the mixture back into the squash shells.
4. Top with shredded cheese.
5. Bake for 10-15 minutes, until heated through and the cheese is melted.
6. Serve hot with your favorite burrito toppings.

Pro-Tip: Toast 1 teaspoon of cumin with your ground meat or beans before mixing to add an incredible depth of smoky flavor.

Save this for Taco Tuesday—a healthy twist everyone will love!

3. Barbecue Chicken Stuffed Spaghetti Squash

This BBQ chicken stuffed squash is the perfect combination of sweet, savory, and cheesy. It’s a fantastic way to use up leftover shredded chicken and comes together in a flash, making it an ideal gluten-free dinner for a busy weeknight.

Ingredients:
* 1 roasted spaghetti squash
* 2 cups shredded, cooked chicken
* 1 cup of your favorite BBQ sauce
* 1/2 red onion, thinly sliced
* 1 cup shredded Colby Jack or cheddar cheese

Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, toss the shredded chicken with the BBQ sauce until fully coated.
3. Gently mix the BBQ chicken and about half of the sliced red onion with the spaghetti squash strands.
4. Fill the squash shells with the mixture.
5. Top with shredded cheese and the remaining red onion slices.
6. Bake for 15-20 minutes, or until the filling is hot and the cheese is bubbly.

Lesson Learned: Don’t oversaturate the chicken with BBQ sauce initially. You can always drizzle more on top before serving, but too much sauce can make the squash watery.

Perfect use for leftover chicken! Pin this easy recipe now.

4. Heirloom Tomato Marinara with Meatballs

This recipe is a lightened-up take on the timeless comfort of spaghetti and meatballs. Using tender spaghetti squash strands instead of pasta creates a dish that’s just as satisfying but much lower in carbs and calories. It’s a classic for a reason!

Ingredients:
* 1 roasted spaghetti squash, strands separated
* 8-10 of your favorite cooked meatballs (beef, turkey, or pork)
* 2 cups zesty heirloom tomato marinara sauce
* Grated Parmesan cheese for serving

Instructions:
1. While the spaghetti squash is roasting, heat the meatballs in the marinara sauce in a saucepan over medium heat until warmed through.
2. Portion the spaghetti squash strands onto two plates or into bowls.
3. Top the squash “noodles” with the hot marinara sauce and meatballs.
4. Garnish generously with grated Parmesan cheese before serving.

Pro-Tip: For the best flavor, make your own meatballs and simmer them in the sauce for at least 20 minutes to let the flavors meld together beautifully.

Craving a classic? Pin this healthy spaghetti and meatballs recipe!

5. Paleo Spaghetti Squash Fritters

This is a creative and delicious way to use spaghetti squash that’s perfect for an appetizer, snack, or side dish. These crispy, paleo-friendly fritters are packed with flavor from bacon and served with a zesty chipotle lime mayo for dipping.

Ingredients:
* 2 cups cooked spaghetti squash, moisture squeezed out
* 2 slices cooked bacon, crumbled
* 1 large egg, beaten
* 2 tbsp almond flour
* 1/4 tsp salt, 1/4 tsp garlic powder
* Avocado oil for frying
* For the Mayo: 1/2 cup mayo, 1 tsp chipotle powder, juice of 1/2 lime

Instructions:
1. In a bowl, mix the squeezed spaghetti squash, crumbled bacon, egg, almond flour, salt, and garlic powder until well combined.
2. Form the mixture into small, tightly packed patties.
3. Heat a skillet with avocado oil over medium-high heat. Pan-fry the fritters for 3-4 minutes per side, until golden brown and crispy.
4. Whisk together the mayo, chipotle powder, and lime juice.
5. Serve the hot fritters with the chipotle lime mayo for dipping.

Pro-Tip: The most critical step is squeezing as much water out of the cooked squash as possible using a cheesecloth or clean kitchen towel. This ensures your fritters get crispy, not soggy.

A perfect paleo snack! Save this fritter recipe for later.

6. Addictive Spaghetti Squash Fries

Yes, you can make “fries” out of spaghetti squash! These are a fun, simple, and surprisingly addictive healthy snack or side dish. They get crispy in the oven and are a perfect vehicle for your favorite dipping sauces. Even the kids will love these.

Materials Needed:
* 1 roasted spaghetti squash, strands separated
* 2 tbsp olive oil
* 1 tsp garlic powder
* 1/2 tsp paprika
* Salt and pepper to taste
* 2 tbsp grated Parmesan cheese (optional)

Step-by-Step Directions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the spaghetti squash strands with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
3. Spread the strands in a single, thin layer on the prepared baking sheet.
4. Bake for 20 minutes, then flip, sprinkle with Parmesan if using, and bake for another 10-15 minutes until golden and crispy at the edges.
5. Serve immediately with your favorite dipping sauce.

Lesson Learned: Don’t overcrowd the pan! A single, even layer is the secret to getting crispy ‘fries’ instead of steamed squash. Use two baking sheets if necessary.

Your new favorite healthy snack! Pin this ‘fries’ recipe now.

7. Chicken Enchilada Stuffed Spaghetti Squash

Capture all the zesty, cheesy goodness of chicken enchiladas in a healthier, low-carb format. This recipe is incredibly satisfying and comes together quickly, especially if you use a store-bought rotisserie chicken for a weeknight shortcut.

Ingredients:
* 1 roasted spaghetti squash
* 1.5 cups cooked, shredded chicken
* 1 cup red enchilada sauce
* 1/2 cup canned black beans, rinsed
* 1 cup shredded Mexican cheese blend
* Toppings: cilantro, avocado, sour cream

Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine the spaghetti squash strands, shredded chicken, 3/4 cup of enchilada sauce, and black beans.
3. Spoon the mixture back into the squash shells.
4. Pour the remaining 1/4 cup of enchilada sauce over the top.
5. Sprinkle with the shredded cheese.
6. Bake for 20 minutes until hot and the cheese is bubbly. Serve with desired toppings.

Pro-Tip: Use a rotisserie chicken to make this recipe incredibly fast for a weeknight. The pre-seasoned meat adds extra flavor!

All the enchilada flavor, none of the guilt. Pin this recipe!

8. Fresh Caprese Stuffed Spaghetti Squash

This is the ultimate light and fresh vegetarian meal. The combination of juicy cherry tomatoes, creamy mozzarella, and fresh basil tossed with warm spaghetti squash is simple, elegant, and absolutely delicious, especially with a drizzle of sweet balsamic glaze.

Ingredients:
* 1 roasted spaghetti squash
* 1 cup cherry tomatoes, halved
* 1 cup fresh mozzarella pearls
* 1/4 cup fresh basil leaves, chopped
* 2 tbsp olive oil
* Salt and pepper to taste
* Balsamic glaze for drizzling

Instructions:
1. In a large bowl, gently toss the warm spaghetti squash strands with the cherry tomatoes, mozzarella pearls, chopped basil, and olive oil.
2. Season with salt and pepper to your liking.
3. You can either serve the mixture from the bowl or pile it back into the squash shells.
4. Just before serving, drizzle generously with balsamic glaze.

Pro-Tip: For the best result, add the mozzarella and basil when the squash is warm, not hot. This will soften the cheese slightly without making it completely melt and oily.

The perfect light summer dinner! Pin this fresh Caprese recipe.

9. Healthy Spaghetti Squash Crust Pizza

Pizza night gets a healthy, gluten-free makeover with this ingenious recipe. By squeezing the moisture from cooked spaghetti squash and mixing it with egg and cheese, you can create a sturdy, delicious low-carb pizza crust ready for all your favorite toppings.

Ingredients:
* 2 cups cooked spaghetti squash, moisture squeezed out completely
* 1 egg, beaten
* 1/2 cup shredded mozzarella
* 1/4 cup grated Parmesan
* 1 tsp Italian seasoning
* Toppings: pizza sauce, more cheese, pepperoni, veggies

Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, mix the dry spaghetti squash, egg, mozzarella, Parmesan, and seasoning.
3. Press the mixture firmly onto the parchment paper into a thin, even circle or rectangle to form the crust.
4. Bake for 20 minutes, until golden and firm.
5. Remove from oven, add your favorite sauce and toppings.
6. Return to the oven and bake for another 10 minutes until the cheese is bubbly.

Lesson Learned: Don’t skip the pre-baking step for the crust! This is essential to make it firm enough to hold your toppings without getting soggy.

Pizza night just got healthier! Pin this low-carb crust recipe.

10. Simple Spaghetti Squash with Marinara and Thyme

Sometimes the simplest recipes are the most elegant. This dish is the definition of minimalist yet flavorful cooking. Infusing a simple marinara sauce with fresh thyme elevates the entire meal, proving you don’t need a long list of ingredients for a delicious dinner.

Ingredients:
* 1 roasted spaghetti squash, strands separated
* 1.5 cups of your favorite marinara sauce
* 2 sprigs of fresh thyme (or 1/2 tsp dried)
* 1 tbsp olive oil
* Salt and pepper to taste

Instructions:
1. In a saucepan, gently heat the olive oil over medium heat. Add the thyme sprigs and let them sizzle for 30 seconds to infuse the oil.
2. Pour in the marinara sauce, reduce heat, and let it simmer for 10 minutes for the flavors to meld. Remove thyme sprigs before serving.
3. Serve the warm, thyme-infused marinara sauce over the spaghetti squash strands.
4. Season with additional salt and pepper if needed.

Pro-Tip: Using fresh herbs makes all the difference in a simple dish. If you don’t have thyme, fresh oregano or basil would also be delicious.

Simple, elegant, and easy. Pin this for a quick weeknight meal!

11. Low-Carb Spaghetti Squash Lasagna

Enjoy all the rich, cheesy, and meaty flavors of a classic lasagna without the pasta. This keto-friendly lasagna casserole layers spaghetti squash with a savory meat sauce, creamy ricotta, and a bubbly mozzarella topping for the ultimate comfort food experience.

Ingredients:
* 1 large roasted spaghetti squash, strands separated and patted dry
* 1 lb ground turkey or beef, cooked and drained
* 1 cup marinara sauce
* 1 cup ricotta cheese
* 1 egg
* 1/2 cup grated Parmesan
* 1.5 cups shredded mozzarella

Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix ricotta, egg, and Parmesan. In another bowl, mix the cooked meat with marinara sauce.
3. In a baking dish, spread a thin layer of the meat sauce. Top with half the spaghetti squash, then half the ricotta mixture.
4. Repeat the layers: meat sauce, remaining spaghetti squash, remaining ricotta.
5. Top with the last of the meat sauce and sprinkle evenly with mozzarella cheese.
6. Bake for 25-30 minutes, until bubbly and the cheese is golden.

Pro-Tip: Let the lasagna rest for 10 minutes after taking it out of the oven. This allows it to set, making it much easier to cut and serve clean slices.

All the comfort of lasagna, keto-style! Pin this recipe now.

12. Make-Ahead Spaghetti Squash Casserole with Chicken

This recipe is a lifesaver for busy weeks. It’s a creamy, cheesy, and satisfying casserole that can be prepped ahead of time and even frozen for a future meal. It’s the ultimate low-carb solution for meal prep Sundays.

Ingredients:
* 1 roasted spaghetti squash, strands separated
* 2 cups cooked, diced chicken
* 1.5 cups of your favorite sauce (Alfredo, marinara, or a creamy tomato sauce)
* 1 cup shredded mozzarella cheese
* 1/2 cup grated Parmesan cheese
* Optional: 1 cup steamed spinach or broccoli

Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. In a large bowl, combine spaghetti squash strands, diced chicken, sauce, and Parmesan cheese. Add steamed vegetables if using. Mix well.
3. Pour the mixture into the prepared baking dish and spread evenly.
4. Top with the shredded mozzarella cheese.
5. Bake for 20-25 minutes, until hot and bubbly. (For freezer instructions, see pro-tip).

Pro-Tip: To make this a freezer meal, assemble the casserole completely but do not bake. Cover tightly with foil and freeze for up to 3 months. Bake from frozen at 375°F for 50-60 minutes.

The perfect meal prep solution! Save this freezer-friendly casserole.

13. “Lazy” 5-Ingredient Stuffed Spaghetti Squash

On nights when you’re truly short on time and energy, this is the recipe you need. With just five simple ingredients, this “lazy” stuffed squash delivers a complete, flavorful, and healthy meal with almost no effort.

Ingredients:
* 1 spaghetti squash
* 1 lb ground turkey
* 1 cup marinara sauce
* 2 cups fresh spinach
* 1 cup shredded mozzarella or Italian blend cheese

Instructions:
1. Roast the spaghetti squash according to the foundational directions above.
2. While it roasts, cook the ground turkey in a skillet until browned. Drain any fat.
3. Stir the marinara sauce and spinach into the skillet with the turkey. Cook until the spinach has wilted.
4. Once the squash is cooked, scrape the strands and mix them directly in the skillet with the turkey-sauce mixture.
5. Spoon everything back into the squash shells, top with cheese, and broil for 2-4 minutes until the cheese is melted and bubbly.

Pro-Tip: For even faster prep, use a jar of high-quality marinara sauce. Look for one with simple ingredients like tomatoes, garlic, and basil.

Your new go-to for busy nights! Pin this 5-ingredient recipe.

Key Takeaways: Your Quick Guide to spaghetti squash recipes

Feeling inspired? Here are the most important things to remember to ensure your spaghetti squash recipes are a smashing success every time.

Master the Prep: The key to great spaghetti squash is the preparation. Cut in half, scoop seeds, drizzle with oil, and roast cut-side down at 400°F (200°C) for 30-40 minutes for perfect al dente strands.
Avoid Soggy Squash: Do not overcook! And use oil and salt sparingly before roasting. You can always add more flavor later. Squeeze excess moisture for recipes like fritters and pizza crusts.
Incredibly Versatile: Treat spaghetti squash strands like pasta. They work beautifully in casseroles, as a base for meat sauce, stuffed in “boats,” or even transformed into fritters and pizza crusts.
Dietary Friendly: It’s a fantastic low-carb, gluten-free, and nutrient-dense option suitable for various healthy eating plans, from paleo to keto.

Final Thoughts

Spaghetti squash is more than just a healthy trend; it’s a genuinely delicious, easy, and versatile ingredient that can revolutionize your weeknight dinner routine. From hearty casseroles to light and fresh salads, the possibilities are nearly endless. It’s proof that you don’t have to sacrifice flavor or satisfaction to eat well.

Now that you have 13 amazing ideas, which spaghetti squash recipe will you try first? Let us know in the comments below

13 Easy Spaghetti Squash Recipes for Healthy Weeknight Dinners

The Foundation: How to Cook Perfect Spaghetti Squash (Every Time)

Step 1: How to Cut Spaghetti Squash Safely

Step 2: The Foolproof Roasting Method for Perfect Strands