20 Delicious Low Carb Spaghetti Squash Recipes for Healthy Eating

Craving comfort food without the carb overload? Spaghetti squash is here to save the day! This versatile veggie transforms into tender, noodle-like strands perfect for everything from cozy weeknight dinners to vibrant seasonal dishes. Whether you’re low-carb, gluten-free, or just hungry for something delicious, we’ve rounded up 20 mouthwatering recipes that prove healthy eating never has to be boring. Ready to dig in? Let’s get cooking!

Garlic Parmesan Spaghetti Squash

This buttery, garlicky spaghetti squash is so satisfying, you’ll forget it’s not pasta—perfect for a cozy weeknight side or light vegetarian main.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs)
• 3 tbsp unsalted butter, melted
• 4 cloves garlic, minced
• 1/4 cup freshly grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds. Place cut-side down on a parchment-lined baking sheet and roast for 35–40 minutes until tender when pierced with a fork.
2. Let squash cool slightly, then use a fork to scrape the flesh into strands. Transfer to a large bowl.
3. In a small skillet over low heat, melt the butter and sauté the garlic for 1 minute until fragrant (don’t let it brown). Pour over the squash.
4. Toss with 1/4 cup Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Garnish with parsley.

The roasted squash soaks up the garlic butter beautifully, while the Parmesan adds just the right salty crunch. Tip: For extra richness, stir in a splash of heavy cream with the butter.

Spaghetti Squash with Basil Pesto

This light yet satisfying dish turns spaghetti squash into a vibrant, pesto-coated masterpiece—perfect for a quick weeknight dinner or a fresh side.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs)
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1/2 cup fresh basil pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice
• 1/4 cup toasted pine nuts (optional)

Instructions:

1. Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tbsp olive oil and sprinkle with 1/4 tsp salt and black pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes until tender when pierced with a fork.
2. Let the squash cool slightly, then use a fork to scrape the flesh into strands. Transfer to a large bowl.
3. Add the pesto, Parmesan, lemon juice, remaining 1 tbsp olive oil, and remaining 1/4 tsp salt. Toss gently until evenly coated.
4. Garnish with pine nuts (if using) and serve warm.

The pesto clings beautifully to the squash strands, creating a dish that’s both hearty and bright—no pasta required!

Tip: For extra flavor, roast the squash cut-side up for the last 5 minutes to caramelize the edges.

Spicy Shrimp and Spaghetti Squash Stir-Fry

This vibrant stir-fry swaps noodles for spaghetti squash, letting the sweet, tender strands soak up a garlicky chili sauce while juicy shrimp add a kick of protein.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved and seeded
• 1 tbsp olive oil
• 1 lb large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sriracha
• 1 tsp sesame oil
• 1/4 cup chopped green onions
• 1 tbsp sesame seeds (optional)

Instructions:

1. Preheat oven to 400°F. Drizzle spaghetti squash halves with 1 tbsp olive oil, season with salt, and place cut-side down on a baking sheet. Roast for 35–40 minutes until fork-tender. Let cool slightly, then scrape flesh into strands with a fork.
2. In a large skillet over medium-high heat, sauté shrimp for 2 minutes per side until pink. Remove and set aside.
3. In the same skillet, add garlic and ginger; cook for 30 seconds until fragrant. Stir in 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp sriracha, and 1 tsp sesame oil. Add spaghetti squash strands and toss to coat.
4. Return shrimp to the skillet, tossing everything together for 1–2 minutes until heated through. Garnish with green onions and sesame seeds.

The magic here? The squash’s natural sweetness balances the spicy sauce, while its texture stays satisfyingly al dente—no mushy veggies here!

Tip: For extra crunch, toss in a handful of snap peas with the garlic and ginger.

Creamy Alfredo Spaghetti Squash

This low-carb twist on fettuccine Alfredo turns roasted spaghetti squash into a rich, velvety dish that feels indulgent but won’t weigh you down.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 tsp nutmeg
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Brush the cut sides of spaghetti squash with olive oil and sprinkle with 1/4 tsp salt and black pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes until tender.
2. Meanwhile, melt butter in a skillet over medium heat. Add garlic and cook for 1 minute until fragrant. Pour in heavy cream, bring to a simmer, and cook for 3 minutes, stirring occasionally.
3. Stir in Parmesan, nutmeg, and remaining 1/4 tsp salt until the sauce is smooth. Remove from heat.
4. Use a fork to scrape the roasted squash into strands. Toss with the Alfredo sauce and parsley until fully coated. Serve with extra Parmesan.

The nutmeg adds a subtle warmth to the creamy sauce, while the squash keeps every bite light and fresh—no one will miss the pasta!

Tip: For extra flavor, toast the squash seeds with a pinch of salt and use them as a crunchy garnish.

Spaghetti Squash Carbonara

This twist on carbonara swaps pasta for roasted spaghetti squash, giving you all the creamy, savory goodness with a lighter veggie base.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs)
• 2 tbsp olive oil, divided
• 1/2 tsp kosher salt, plus extra for seasoning
• 4 slices thick-cut bacon, chopped
• 2 cloves garlic, minced
• 2 large eggs
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Halve spaghetti squash lengthwise and scoop out seeds. Drizzle cut sides with 1 tbsp olive oil and sprinkle with 1/2 tsp salt. Place cut-side down on a baking sheet and roast for 35–40 minutes until tender. Let cool slightly, then scrape flesh into strands with a fork.
2. Meanwhile, cook bacon in a large skillet over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate, leaving 1 tbsp fat in the skillet.
3. Add remaining 1 tbsp olive oil and garlic to the skillet; cook 30 seconds until fragrant. Reduce heat to low.
4. In a small bowl, whisk eggs, Parmesan, and black pepper. Working quickly, toss spaghetti squash in the skillet to coat with garlic oil. Remove from heat and stir in egg mixture until creamy (the residual heat will cook the eggs without scrambling). Fold in bacon and parsley. Season with salt to taste.

The magic here? The squash strands hold onto the silky carbonara sauce just like pasta, but with a subtle sweetness that balances the salty bacon.

Tip: For extra richness, swap the Parmesan for Pecorino Romano.

Mediterranean Spaghetti Squash Salad

This vibrant, no-cook salad turns roasted spaghetti squash into a refreshing Mediterranean-inspired dish—perfect for meal prep or a light summer side.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved and seeded
• 3 tbsp extra-virgin olive oil, divided
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese
• 1/3 cup pitted Kalamata olives, sliced
• 1/4 cup chopped fresh parsley
• 2 tbsp lemon juice
• 1 tsp dried oregano

Instructions:

1. Preheat oven to 400°F. Brush spaghetti squash halves with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes until tender.
2. Let squash cool slightly, then use a fork to scrape strands into a large bowl. Toss with remaining 2 tbsp olive oil, 2 tbsp lemon juice, and 1 tsp oregano.
3. Gently fold in feta cheese, olives, and parsley. Serve warm or chilled.

The magic here? The squash strands stay wonderfully crisp-tender, soaking up the zesty dressing without getting soggy—even after a day in the fridge.

Tip: For extra flavor, toast the oregano in a dry skillet for 30 seconds before adding it to the salad.

Spaghetti Squash with Marinara and Meatballs

This cozy, veggie-packed twist on spaghetti and meatballs lets you enjoy all the comfort with half the carbs—plus, the squash strands hold sauce like a dream!

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 lb ground beef (85% lean)
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 large egg, lightly beaten
• 2 cups marinara sauce (store-bought or homemade)
• Fresh basil leaves, for garnish

Instructions:

1. Roast the squash: Preheat oven to 400°F. Brush cut sides of squash with 1 tbsp olive oil and sprinkle with 1/4 tsp salt and black pepper. Place cut-side down on a baking sheet and roast for 30–35 minutes until tender. Let cool slightly, then scrape flesh into strands with a fork.
2. Make the meatballs: In a bowl, combine ground beef, Parmesan, oregano, garlic powder, egg, and remaining 1/4 tsp salt. Roll into 1-inch balls. Heat remaining 1 tbsp olive oil in a skillet over medium heat. Cook meatballs for 8–10 minutes, turning occasionally, until browned and cooked through.
3. Assemble: Warm marinara sauce in a saucepan. Divide squash strands among bowls, top with meatballs and sauce. Garnish with basil and extra Parmesan.

The roasted squash adds a subtly sweet, nutty flavor that balances the rich meatballs—no one will miss the pasta! Tip: For crispier meatballs, broil them for 2 minutes after pan-frying.

Thai Peanut Spaghetti Squash Noodles

This twist on peanut noodles swaps out pasta for tender spaghetti squash, tossing it in a creamy, tangy sauce that’s packed with flavor—no spiralizer required!

Ingredients

• 1 medium spaghetti squash (about 3 lbs), halved and seeded
• 1 tbsp olive oil
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes
• 1/4 cup chopped cilantro
• 2 tbsp chopped roasted peanuts

Instructions

1. Preheat oven to 400°F. Brush the cut sides of the spaghetti squash with 1 tbsp olive oil and place cut-side down on a baking sheet. Roast for 35–40 minutes until fork-tender.
2. Meanwhile, whisk together 1/4 cup peanut butter, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp lime juice, 1 tsp ginger, 1 minced garlic clove, and 1/4 tsp red pepper flakes in a large bowl.
3. Once the squash is cool enough to handle, use a fork to scrape the flesh into strands directly into the bowl with the sauce. Toss until evenly coated.
4. Top with 1/4 cup cilantro and 2 tbsp chopped peanuts before serving.

The magic here? The squash strands soak up the sauce just like noodles but add a subtle sweetness that balances the spicy peanut dressing perfectly.

Tip: For extra crunch, add a handful of shredded carrots or bell peppers when tossing the squash.

Spaghetti Squash with Roasted Vegetables

This vibrant, veggie-packed spaghetti squash is a lighter twist on pasta night—naturally sweet, nutty, and loaded with caramelized flavor.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 1 red bell pepper, sliced into 1-inch strips
• 1 small zucchini, sliced into 1/2-inch rounds
• 1 cup cherry tomatoes, halved
• 3 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp grated Parmesan cheese (optional)

Instructions:

1. Prep squash: Preheat oven to 400°F. Brush cut sides of spaghetti squash with 1 tbsp olive oil and place cut-side down on a baking sheet. Roast for 30 minutes until tender when pierced with a fork.
2. Roast veggies: Toss bell pepper, zucchini, and cherry tomatoes with remaining 2 tbsp olive oil, garlic powder, Italian seasoning, salt, and black pepper. Spread on a separate baking sheet and roast alongside squash for 20 minutes, stirring once, until edges are lightly charred.
3. Shred squash: Flip roasted squash cut-side up. Use a fork to scrape flesh into strands, then transfer to a bowl.
4. Combine & serve: Top squash with roasted vegetables and sprinkle with Parmesan if using. Toss gently just before serving.

The magic here? The squash strands stay slightly al dente, contrasting beautifully with the melt-in-your-mouth roasted veggies.

Tip: For extra richness, drizzle with a little balsamic glaze or pesto after plating.

Cheesy Broccoli Spaghetti Squash Casserole

This cozy casserole turns spaghetti squash into a creamy, cheesy delight with crispy edges and tender broccoli in every bite.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved and seeded
• 2 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups small broccoli florets
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/3 cup heavy cream
• 1/4 cup sour cream

Instructions:

1. Preheat oven to 400°F. Brush cut sides of spaghetti squash with 1 tbsp olive oil and place cut-side down on a baking sheet. Roast for 30 minutes until fork-tender. Let cool slightly, then scrape flesh into strands with a fork.
2. In a skillet, heat remaining 1 tbsp olive oil over medium. Add broccoli, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Sauté 4 minutes until bright green.
3. In a large bowl, mix squash strands, broccoli, 1 cup cheddar, 1/2 cup Parmesan, 1/3 cup heavy cream, and 1/4 cup sour cream. Transfer to a greased 9×9″ baking dish and top with extra cheese if desired.
4. Bake at 400°F for 20 minutes until bubbly and golden. Broil 1-2 minutes for extra crispiness.

The magic here? Roasting the squash first deepens its sweetness, while the double-cheese combo creates pockets of gooey richness against the crisp broccoli.

Tip: For a lighter version, swap half the cheddar for Gruyère—its nutty flavor pairs perfectly with the squash.

Spaghetti Squash Pad Thai

This veggie-packed twist on Pad Thai swaps noodles for spaghetti squash, keeping all the tangy-sweet flavors you love but with a lighter, gluten-free crunch.

Ingredients

• 1 medium spaghetti squash (about 3 lbs)
• 2 tbsp olive oil, divided
• 2 large eggs, lightly beaten
• 1 cup shredded carrots
• 1/2 cup chopped green onions
• 1/4 cup chopped cilantro
• 1/4 cup chopped roasted peanuts
• 3 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tbsp sriracha (optional)
• 1 tsp minced garlic

Instructions

1. Prep the squash: Preheat oven to 400°F. Halve the squash lengthwise, scoop out seeds, and brush cut sides with 1 tbsp olive oil. Place cut-side down on a baking sheet and roast for 35–40 minutes until tender. Let cool slightly, then scrape flesh into strands with a fork.
2. Cook the eggs: Heat remaining 1 tbsp olive oil in a large skillet over medium. Add beaten eggs and scramble for 2 minutes until just set. Transfer to a plate.
3. Sauté veggies: In the same skillet, add carrots and garlic. Cook for 3 minutes until softened. Add spaghetti squash, soy sauce, lime juice, honey, and sriracha (if using). Toss for 2 minutes to combine.
4. Finish: Stir in scrambled eggs, green onions, and cilantro. Top with peanuts before serving.

The magic here? The squash strands soak up the sauce just like rice noodles but add a subtle sweetness that balances the spicy-tangy dressing.

Tip: For extra protein, toss in 1 cup of shredded rotisserie chicken or crispy tofu with the eggs.

Spaghetti Squash with Lemon Herb Butter

This light and bright spaghetti squash dish is tossed with a zesty lemon herb butter that makes every strand irresistible—perfect for a quick, veggie-packed meal.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs)
• 3 tbsp unsalted butter, softened
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh thyme
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds. Place cut-side down on a baking sheet and roast for 35–40 minutes until tender when pierced with a fork.
2. Meanwhile, in a small bowl, mix the softened butter, lemon juice, lemon zest, parsley, thyme, garlic powder, salt, and black pepper until well combined.
3. Once the squash is cooked, use a fork to scrape the flesh into strands. Transfer to a large bowl and toss with the lemon herb butter until evenly coated.

The lemon herb butter melts into the warm squash, creating a silky, fragrant coating that’s fresh but comforting—no heavy sauces needed!

Tip: For extra richness, sprinkle with grated Parmesan or toasted pine nuts before serving.

Buffalo Chicken Spaghetti Squash Bake

This twist on buffalo chicken swaps pasta for spaghetti squash, giving you all the bold flavor with a lighter, veggie-packed base—perfect for game day or a cozy weeknight.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved and seeded
• 1 tbsp olive oil
• 1/2 tsp salt
• 2 cups shredded cooked chicken
• 1/2 cup buffalo sauce
• 1/3 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1/4 cup crumbled blue cheese (optional)
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Brush the cut sides of the spaghetti squash with 1 tbsp olive oil and sprinkle with 1/2 tsp salt. Place cut-side down on a baking sheet and roast for 30 minutes until tender.
2. Let squash cool slightly, then use a fork to scrape the flesh into strands. Transfer to a greased 9×13-inch baking dish.
3. In a bowl, toss shredded chicken with 1/2 cup buffalo sauce and 1/3 cup ranch dressing. Spread mixture over the squash.
4. Sprinkle evenly with 1 cup cheddar cheese and 1/4 cup blue cheese (if using). Bake at 400°F for 15 minutes until bubbly.
5. Garnish with 2 tbsp parsley before serving.

The blue cheese melts into the spicy buffalo sauce for pockets of tangy creaminess—trust us, it’s worth the extra sprinkle!

Tip: For extra-crispy cheese, broil for the last 2 minutes (watch closely!).

Spaghetti Squash with Avocado Pesto

This twist on pesto pasta swaps noodles for spaghetti squash, adding a creamy avocado boost for a lighter, veggie-packed meal.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs)
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1 ripe avocado, pitted and peeled
• 1/4 cup fresh basil leaves
• 2 tbsp pine nuts
• 1 clove garlic
• 2 tbsp lemon juice
• 1/4 tsp black pepper
• 2 tbsp grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out seeds. Drizzle cut sides with olive oil and sprinkle with 1/4 tsp salt. Place cut-side down on a baking sheet and roast for 35–40 minutes until tender when pierced with a fork.
2. While squash cooks, make pesto: In a food processor, blend avocado, basil, pine nuts, garlic, lemon juice, remaining 1/4 tsp salt, and black pepper until smooth.
3. Use a fork to scrape squash strands into a bowl. Gently toss with avocado pesto until evenly coated. Top with Parmesan if using.

The avocado keeps the pesto luxuriously creamy without overwhelming the squash’s delicate texture—perfect for a light lunch that still feels indulgent.

Tip: For extra crunch, toast the pine nuts in a dry skillet over medium heat for 2–3 minutes before blending.

Spaghetti Squash Lasagna

This veggie-packed twist on lasagna swaps noodles for roasted spaghetti squash, creating a lighter but just-as-satisfying dish that’s loaded with cheesy goodness.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1 cup ricotta cheese
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 1 tsp dried Italian seasoning
• 1 1/2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• Fresh basil, for garnish (optional)

Instructions:

1. Roast the squash: Preheat oven to 400°F. Brush squash halves with olive oil and sprinkle with 1/4 tsp salt and 1/4 tsp black pepper. Place cut-side down on a baking sheet and roast for 30-35 minutes until tender. Let cool slightly, then scrape flesh into strands with a fork.
2. Prep filling: In a bowl, mix ricotta, egg, Parmesan, Italian seasoning, remaining 1/4 tsp salt, and 1/4 tsp black pepper.
3. Layer: Spread 1/2 cup marinara in an 8×8″ baking dish. Top with half the squash, all the ricotta mixture, then remaining squash. Pour remaining 1 cup marinara over top and sprinkle with mozzarella.
4. Bake: Cover with foil and bake at 375°F for 20 minutes. Uncover and bake 10 more minutes until bubbly and golden.

The magic here? The squash strands hold their texture beautifully, giving you all the comfort of lasagna without the heaviness. Garnish with fresh basil for a pop of color.

Tip: For extra flavor, mix a pinch of red pepper flakes into the ricotta filling.

Spaghetti Squash with Garlic Butter Shrimp

This light yet satisfying dish turns spaghetti squash into tender “noodles” topped with juicy shrimp bathed in a rich garlic butter sauce—perfect for a quick weeknight dinner that feels special.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 400°F. Brush the cut sides of the spaghetti squash with 1 tbsp olive oil and sprinkle with 1/4 tsp salt and 1/8 tsp black pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes until tender.
2. Once cooled slightly, scrape the squash flesh with a fork to create “noodles.” Set aside.
3. In a large skillet, melt 3 tbsp butter over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes (if using); sauté for 30 seconds until fragrant.
4. Add the shrimp, 1/4 tsp salt, and remaining 1/8 tsp black pepper. Cook for 2–3 minutes per side until pink and opaque.
5. Stir in 1 tbsp lemon juice and half the parsley. Toss the shrimp with the spaghetti squash “noodles.” Garnish with remaining parsley.

The magic here? The squash’s mild sweetness balances the garlicky, buttery shrimp—plus, it’s gluten-free without sacrificing comfort.

Tip: For extra flavor, toast the squash seeds with salt and oil for a crunchy topping!

Spaghetti Squash with Zesty Tomato Sauce

This vibrant dish turns humble spaghetti squash into a tangy, satisfying meal with a sauce that’s bursting with fresh flavors.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs)
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tbsp tomato paste
• 1 tsp honey
• 1/4 cup fresh basil, thinly sliced

Instructions:

1. Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out seeds. Drizzle with 1 tbsp olive oil and sprinkle with 1/4 tsp salt and black pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes until tender.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium heat. Add garlic and red pepper flakes; cook for 30 seconds until fragrant. Stir in diced tomatoes, tomato paste, honey, and remaining 1/4 tsp salt. Simmer for 10 minutes, stirring occasionally, until slightly thickened.
3. Use a fork to scrape the roasted squash into strands. Toss with the tomato sauce and top with fresh basil.

The natural sweetness of the squash balances the zesty kick of the sauce, while the basil adds a bright finish—perfect for a light yet hearty dinner.

Tip: For extra richness, sprinkle with grated Parmesan or crumbled feta before serving.

Spaghetti Squash with Creamy Mushroom Sauce

This cozy, veggie-packed dish turns spaghetti squash into a rich, satisfying meal with a luscious mushroom sauce that feels indulgent but stays light.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved and seeded
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh thyme leaves

Instructions:

1. Roast the squash: Preheat oven to 400°F. Brush squash halves with 1 tbsp olive oil and sprinkle with 1/4 tsp salt and black pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes until tender. Scrape into strands with a fork.
2. Cook the mushrooms: Heat remaining 1 tbsp olive oil in a skillet over medium-high. Add mushrooms and cook 5–6 minutes until browned. Stir in garlic and cook 30 seconds until fragrant.
3. Finish the sauce: Reduce heat to medium-low. Pour in heavy cream, Parmesan, thyme, and remaining 1/4 tsp salt. Simmer 2–3 minutes until slightly thickened.
4. Combine: Toss spaghetti squash strands with the mushroom sauce. Serve warm.

The magic here? The squash’s delicate strands soak up the creamy sauce without turning soggy—every bite stays perfectly balanced.

Tip: For extra depth, add a splash of white wine to the mushrooms after browning and let it reduce before adding the cream.

Spaghetti Squash with Grilled Chicken and Pesto

This light yet satisfying dish turns spaghetti squash into a low-carb base for juicy grilled chicken and vibrant pesto—perfect for a fresh weeknight dinner.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 2 tbsp olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1/3 cup prepared basil pesto
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 400°F. Brush spaghetti squash halves with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes until tender.
2. While squash cooks, heat a grill or grill pan over medium-high. Rub chicken with remaining 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Grill for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.
3. Use a fork to scrape squash into strands. Toss with pesto, Parmesan, and lemon juice. Top with grilled chicken.

The magic here? The squash’s delicate strands soak up the pesto without getting soggy, while the smoky grilled chicken adds hearty contrast.

Tip: For extra flavor, toast the squash seeds with a pinch of salt and sprinkle them over the finished dish.

Spaghetti Squash with Sun-Dried Tomato and Feta

This vibrant, low-carb dish turns spaghetti squash into a Mediterranean-inspired meal with tangy sun-dried tomatoes and creamy feta—perfect for a light yet satisfying dinner.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs)
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup chopped sun-dried tomatoes (oil-packed)
• 2 cloves garlic, minced
• 1/4 cup crumbled feta cheese
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes, until tender when pierced with a fork.
2. While the squash cools slightly, heat the remaining 1 tbsp olive oil in a small skillet over medium heat. Add the sun-dried tomatoes and garlic, sautéing for 1–2 minutes until fragrant.
3. Use a fork to scrape the squash into strands, then toss with the tomato-garlic mixture. Top with feta and parsley.

The sun-dried tomatoes add a chewy, umami-rich contrast to the squash’s delicate texture, while the feta melts just enough to coat every bite. Tip: For extra richness, drizzle with a bit of the sun-dried tomato oil from the jar!

Conclusion

With these 20 delicious low-carb spaghetti squash recipes, healthy eating has never been easier—or tastier! Whether you’re craving comfort food or something fresh and light, there’s a dish here for you. Give them a try, and don’t forget to leave a comment with your favorite or share this roundup on Pinterest to inspire fellow home cooks. Happy cooking!