20 Delicious Spaghetti Squash Pasta Recipes Perfect for Any Occasion

Craving cozy comfort food that’s both wholesome and delicious? Spaghetti squash is your secret weapon! This versatile veggie transforms into tender, noodle-like strands perfect for lighter pasta dishes—without the guilt. Whether you’re whipping up a quick weeknight dinner or a seasonal showstopper, we’ve rounded up 20 irresistible recipes that’ll make you fall in love with squash all over again. Let’s dig in!

Garlic Parmesan Spaghetti Squash Pasta

This twist on pasta night swaps noodles for tender spaghetti squash strands, tossed with garlicky butter and nutty Parmesan for a lighter but equally satisfying meal.

Ingredients:

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

Instructions:

1. Preheat oven to 400°F. Halve spaghetti squash lengthwise and scoop out seeds. Place cut-side down on a parchment-lined baking sheet. Roast for 35–40 minutes until flesh shreds easily with a fork.
2. Meanwhile, melt butter in a large skillet over medium heat. Add minced garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Cook for 1 minute until fragrant but not browned.
3. Use a fork to scrape squash strands into the skillet. Toss with garlic butter, then stir in 1/2 cup Parmesan until evenly coated. Cook for 2–3 minutes to warm through.
4. Garnish with parsley and extra Parmesan before serving.

The squash’s natural sweetness balances the savory garlic-Parmesan mix, and those crispy-edged strands soak up the sauce beautifully.

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

Spicy Arrabbiata Spaghetti Squash Pasta

This fiery twist on spaghetti squash swaps noodles for tender strands, tossed in a bold, garlicky arrabbiata sauce that’s just the right amount of spicy.

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
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes (or 1/2 tsp for extra heat)
• 1 (15-oz) can crushed tomatoes
• 1 tsp sugar
• 1/4 cup fresh basil, thinly sliced
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F. Brush cut sides of spaghetti 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 35–40 minutes until fork-tender.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium. Add garlic and red pepper flakes; cook 30 seconds until fragrant. Stir in crushed tomatoes, sugar, and remaining 1/4 tsp salt. Simmer 10 minutes, stirring occasionally.
3. Use a fork to scrape squash into strands. Toss with sauce and half the basil. Top with Parmesan and remaining basil.

The magic here? The squash’s natural sweetness balances the sauce’s heat, while those strands stay satisfyingly al dente—no mushy veggies here.

Tip: For a smoky kick, add a pinch of smoked paprika to the sauce.

Creamy Alfredo Spaghetti Squash Pasta

This low-carb twist on classic fettuccine Alfredo lets spaghetti squash shine with a velvety, garlicky sauce—no guilt, all flavor.

Ingredients

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

Instructions

1. Preheat oven to 400°F. Brush spaghetti 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. Let cool slightly, then scrape flesh into strands with a fork.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds until fragrant. Pour in heavy cream, bring to a simmer, and cook for 3 minutes, stirring occasionally.
3. Reduce heat to low. Stir in Parmesan, nutmeg, and remaining 1/4 tsp salt until sauce is smooth. Toss with spaghetti squash strands and garnish with parsley.

The nutmeg adds a subtle warmth that balances the richness of the sauce, while the squash keeps every bite light yet satisfying.

Tip: For extra protein, stir in shredded rotisserie chicken or sautéed shrimp with the sauce.

Pesto Spaghetti Squash Pasta with Cherry Tomatoes

This vibrant dish turns spaghetti squash into a low-carb pasta alternative, tossed with garlicky pesto and sweet bursts of cherry tomatoes—perfect for a light yet satisfying meal.

Ingredients:

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

Instructions:

1. Preheat oven to 400°F. Brush the cut sides of the spaghetti squash with 1 tbsp olive oil, then 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 the flesh into strands. Transfer to a large bowl.
3. In a skillet over medium heat, warm the remaining 1 tbsp olive oil. Add cherry tomatoes and cook for 2–3 minutes, just until softened.
4. Add pesto to the spaghetti squash and toss to coat. Gently fold in the tomatoes. Top with Parmesan and pine nuts.

The toasted pine nuts add a buttery crunch that plays beautifully against the creamy pesto and tender squash—no one will miss the pasta!

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

Spaghetti Squash Pasta Primavera

This vibrant, veggie-packed dish turns spaghetti squash into a light yet satisfying pasta alternative, perfect for a fresh weeknight dinner.

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 cup cherry tomatoes, halved
• 1 small zucchini, thinly sliced
• 1 small yellow bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh basil

Instructions:

1. Preheat oven to 400°F. Brush cut sides of spaghetti squash with 1 tbsp 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.
2. Meanwhile, heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add zucchini, bell pepper, and remaining 1/4 tsp salt; sauté for 5 minutes. Stir in garlic and cherry tomatoes; cook 2 minutes more until fragrant.
3. Use a fork to scrape squash into strands. Toss with veggie mixture, black pepper, and Parmesan. Garnish with basil.

The magic here? The squash strands stay perfectly al dente while soaking up the garlicky, Parmesan-kissed flavors of the primavera mix.

Tip: For extra richness, drizzle with a touch of browned butter just before serving.

Lemon Herb Spaghetti Squash Pasta

This Lemon Herb Spaghetti Squash Pasta is a bright, veggie-packed twist on classic pasta night—naturally gluten-free and bursting with fresh flavors.

• 1 medium spaghetti squash (about 3 lbs)
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh basil
• 1 tbsp lemon juice
• 1/2 tsp lemon zest
• 1/4 tsp red pepper flakes (optional)

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 1/4 tsp salt. 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 flesh into strands.
3. In a large skillet, heat remaining 1 tbsp olive oil over medium. Add garlic and cook for 30 seconds until fragrant. Add squash strands, remaining 1/4 tsp salt, black pepper, and red pepper flakes (if using). Toss for 2 minutes to warm through.
4. Remove from heat. Stir in Parmesan, parsley, basil, lemon juice, and zest until evenly coated.

The lemon and herbs make this dish taste surprisingly fresh, while the squash strands hold their texture beautifully—no one will miss the pasta! Tip: For extra richness, top with a fried egg or grilled shrimp.

Spaghetti Squash Pasta Carbonara

This lighter take on carbonara swaps pasta for roasted spaghetti squash, but keeps all the creamy, savory goodness you crave.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 2 tbsp olive oil, divided
• 1/2 tsp kosher salt, plus more to taste
• 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. Brush cut sides of 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 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 crispy, 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 for 30 seconds until fragrant. Reduce heat to low.
4. In a small bowl, whisk eggs, Parmesan, and black pepper. Working quickly, add spaghetti squash strands to the skillet and toss to coat in 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.
5. Serve immediately with extra Parmesan. The roasted squash adds a subtle sweetness that balances the salty bacon and rich sauce beautifully.

Tip: For extra creaminess, stir in a splash of reserved pasta water or a tablespoon of Greek yogurt with the eggs.

Spinach and Artichoke Spaghetti Squash Pasta

This twist on a classic comfort dish swaps pasta for spaghetti squash, keeping it light but loaded with creamy, cheesy goodness.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved and seeds removed
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup chopped fresh spinach
• 1/2 cup chopped marinated artichoke hearts, drained
• 4 oz cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F. Drizzle spaghetti squash halves 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. Let cool slightly, then scrape flesh into strands with a fork.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Stir in spinach and artichoke hearts, cooking for 2–3 minutes until spinach wilts.
3. Reduce heat to low. Add cream cheese, Parmesan, mozzarella, remaining 1/4 tsp salt, and red pepper flakes (if using). Stir until cheeses melt into a creamy sauce. Fold in spaghetti squash strands until evenly coated.
4. Serve warm, garnished with extra Parmesan if desired. The roasted squash adds a subtle sweetness that balances the rich, tangy spinach-artichoke mix beautifully.

Tip: For extra crunch, broil the filled squash halves for 2–3 minutes before scraping—just watch closely to avoid burning!

Spaghetti Squash Pasta with Meatballs

This veggie-packed twist on spaghetti and meatballs is just as hearty as the classic—with none of the guilt!

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
• 1 lb ground turkey (or beef)
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup breadcrumbs
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1 large egg
• 2 cups marinara sauce
• Fresh basil, for garnish

Instructions:

1. Roast the squash: Preheat oven to 400°F. Brush squash halves with olive oil and sprinkle with 1/4 tsp salt and black pepper. Place cut-side down on a baking sheet. Roast for 35–40 minutes until tender. Let cool slightly, then scrape flesh into “noodles” with a fork.
2. Make the meatballs: In a bowl, combine ground turkey, Parmesan, breadcrumbs, oregano, garlic powder, egg, and remaining 1/4 tsp salt. Roll into 1-inch balls.
3. Cook the meatballs: Heat a large skillet over medium. Add meatballs and cook for 8–10 minutes, turning occasionally, until browned and cooked through. Pour in marinara sauce and simmer for 5 minutes.
4. Serve: Divide spaghetti squash among bowls, top with meatballs and sauce, and garnish with fresh basil and extra Parmesan.

The roasted squash adds a subtly sweet, nutty flavor that pairs perfectly with the savory turkey meatballs—no one will miss the pasta!

Tip: For crispier meatballs, broil them on a sheet pan for 2–3 minutes after pan-frying.

Roasted Garlic and Mushroom Spaghetti Squash Pasta

This cozy, veggie-packed dish turns spaghetti squash into a rich, garlicky pasta alternative that feels indulgent but stays light.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 3 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 8 oz cremini mushrooms, sliced
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp unsalted butter

Instructions:

1. Preheat oven to 400°F. Brush cut sides of 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 35–40 minutes until tender when pierced with a fork.
2. Meanwhile, heat remaining 2 tbsp olive oil in a large skillet over medium-high. Add mushrooms and cook, undisturbed, for 3 minutes until browned. Stir and cook 3 more minutes.
3. Reduce heat to medium. Add garlic, red pepper flakes, and remaining 1/2 tsp salt. Cook 1 minute until fragrant. Remove from heat and stir in butter until melted.
4. Use a fork to scrape squash into strands. Toss with mushroom mixture, Parmesan, and parsley.

The roasted garlic infuses every bite, while the mushrooms add a meaty depth that makes this feel far from “diet” food.

Tip: For extra richness, drizzle with a bit of truffle oil just before serving.

Spaghetti Squash Pasta with Shrimp Scampi

This light yet satisfying dish swaps traditional pasta for tender spaghetti squash, tossed with garlicky shrimp scampi for a low-carb twist that doesn’t skimp on flavor.

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 large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/4 cup dry white wine (or chicken broth)
• 2 tbsp fresh lemon juice
• 2 tbsp unsalted butter
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Brush spaghetti squash 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 fork-tender. Let cool slightly, then scrape flesh into strands with a fork.
2. While squash cooks, heat remaining 1 tbsp olive oil in a large skillet over medium-high. Add shrimp and cook 2 minutes per side until pink. Transfer to a plate.
3. In the same skillet, add garlic and red pepper flakes; sauté 30 seconds until fragrant. Pour in white wine and lemon juice, scraping up browned bits. Simmer 2 minutes, then stir in butter until melted.
4. Return shrimp to skillet, add spaghetti squash strands and remaining 1/4 tsp salt, tossing gently to coat. Cook 1–2 minutes until heated through. Sprinkle with parsley.

The natural sweetness of the squash balances the bright, garlicky shrimp perfectly—plus, it’s ready in under an hour for a fuss-free weeknight win.

Tip: For extra richness, finish with a sprinkle of grated Parmesan or a drizzle of chili oil.

Sun-Dried Tomato and Basil Spaghetti Squash Pasta

This veggie-packed twist on pasta night delivers bold Mediterranean flavors with none of the guilt—spaghetti squash makes the perfect low-carb noodle substitute!

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup chopped sun-dried tomatoes (oil-packed, drained)
• 2 garlic cloves, minced
• 1/4 cup fresh basil leaves, thinly sliced
• 1/4 cup grated Parmesan cheese
• 1 tbsp balsamic vinegar
• Pinch of red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F. Brush cut sides of spaghetti squash 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. Let squash cool slightly, then use a fork to scrape flesh into strands. Transfer to a large bowl.
3. Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add sun-dried tomatoes and garlic; cook for 1 minute until fragrant. Remove from heat and stir in balsamic vinegar.
4. Pour tomato mixture over squash strands. Add basil, Parmesan, and red pepper flakes (if using); toss gently to combine.

The sun-dried tomatoes add a chewy sweetness that plays perfectly against the squash’s mild crunch—no one will miss regular pasta!

Tip: For extra richness, fold in a handful of crumbled goat cheese just before serving.

Spaghetti Squash Pasta with Bolognese Sauce

This hearty, veggie-packed twist on classic Bolognese swaps noodles for roasted spaghetti squash—giving you all the comfort with half the carbs.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/2 lb ground beef (85% lean)
• 1/2 lb ground pork
• 1 small yellow onion, finely diced
• 1 carrot, finely diced
• 2 cloves garlic, minced
• 1/4 cup dry red wine (optional)
• 1 (15-oz) can crushed tomatoes
• 1 tsp dried oregano
• 1/4 tsp black pepper
• 1/4 cup chopped fresh basil
• 1/4 cup grated Parmesan cheese

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. 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 meat: Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Add beef and pork; cook for 5 minutes, breaking into crumbles, until browned. Transfer to a plate.
3. Sauté veggies: In the same skillet, cook onion and carrot for 4 minutes until softened. Add garlic; cook 30 seconds until fragrant. Stir in wine (if using) and simmer 1 minute.
4. Simmer sauce: Return meat to skillet. Add tomatoes, oregano, remaining 1/4 tsp salt, and pepper. Reduce heat to low; simmer uncovered for 15 minutes, stirring occasionally.
5. Serve: Divide squash strands among bowls. Top with Bolognese, basil, and Parmesan.

The roasted squash adds a subtly sweet contrast to the rich, savory sauce—plus, it soaks up flavors like a dream. Leftovers? Toss everything together and reheat for an even better next-day lunch.

Tip: For extra caramelized flavor, roast the squash cut-side up for the last 10 minutes.

Spaghetti Squash Pasta with Pesto and Pine Nuts

This light yet satisfying dish turns spaghetti squash into a veggie-packed pasta alternative, tossed with vibrant pesto and crunchy pine nuts for a fuss-free weeknight meal.

Ingredients:

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

Instructions:

1. Preheat oven to 400°F. Brush the cut sides of spaghetti squash with 1 tbsp olive oil and sprinkle evenly 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. Let squash cool slightly, then use a fork to scrape the flesh into strands. Transfer to a large bowl.
3. Toss squash strands with remaining 1 tbsp olive oil, 1/3 cup pesto, and 2 tbsp pine nuts until evenly coated. Top with 1/4 cup Parmesan.

The magic here? The squash strands stay perfectly al dente, soaking up the pesto without turning mushy—ideal for a light but hearty bite.

Tip: For extra flavor, toast the pine nuts in a dry skillet over medium heat for 2–3 minutes until golden before adding.

Spaghetti Squash Pasta with Creamy Avocado Sauce

This spaghetti squash pasta swaps heavy cream for a luscious avocado sauce—rich, tangy, and ready in under 45 minutes!

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

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. Place cut-side down on a baking sheet and roast for 30 minutes until tender.
2. While the squash cooks, blend the avocado, basil, lemon juice, garlic, remaining 1 tbsp olive oil, remaining 1/4 tsp salt, and black pepper in a food processor until smooth.
3. Use a fork to scrape the roasted squash into strands. Toss with the avocado sauce until evenly coated. Top with Parmesan if using.

The sauce clings to every strand of squash, giving it a velvety texture without dairy—perfect for a light but satisfying weeknight meal.

Tip: For extra flavor, toast pine nuts or sprinkle red pepper flakes over the finished dish.

Spaghetti Squash Pasta with Roasted Vegetables

This veggie-packed spaghetti squash dish is a lighter twist on pasta night, with caramelized roasted veggies and a garlicky finish that’ll make you forget it’s gluten-free.

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 ½-inch rounds
• 1 cup cherry tomatoes, halved
• 3 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• ½ tsp black pepper, divided
• 3 garlic cloves, minced
• ¼ cup grated Parmesan cheese
• 2 tbsp chopped fresh basil

Instructions:

1. Roast the squash: Preheat oven to 400°F. Brush cut sides of spaghetti squash with 1 tbsp olive oil and sprinkle with ½ tsp salt and ¼ 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. Cook the veggies: Toss bell pepper, zucchini, and cherry tomatoes with remaining 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread on a separate baking sheet and roast at 400°F for 20 minutes, stirring halfway, until softened and slightly charred.
3. Shred the squash: Let squash cool slightly, then use a fork to scrape flesh into strands. Transfer to a large bowl and toss with minced garlic.
4. Combine & serve: Gently fold roasted veggies into squash strands. Top with Parmesan and basil.

The magic here? The squash strands stay perfectly al dente while soaking up the garlic and sweet roasted veggie juices. No soggy “pasta” here!

Tip: For extra richness, drizzle with a bit of browned butter just before serving.

Spaghetti Squash Pasta with Marinara and Mozzarella

This veggie-packed twist on pasta night delivers all the comfort of spaghetti without the carbs—plus, it’s a breeze to pull together!

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 1/2 cups marinara sauce (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp fresh basil, thinly sliced

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 black pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes until tender when pierced with a fork.
2. Flip squash over and let cool slightly. Use a fork to scrape the flesh into strands, transferring them to a bowl. Toss with remaining 1 tbsp olive oil and 1/4 tsp salt.
3. In a skillet over medium heat, warm the marinara sauce for 3–4 minutes. Stir in the spaghetti squash strands until evenly coated.
4. Sprinkle mozzarella and Parmesan over the top, then cover the skillet for 2–3 minutes until the cheese melts. Garnish with red pepper flakes (if using) and fresh basil.

The roasted squash adds a subtly sweet, nutty flavor that pairs perfectly with the tangy marinara and gooey cheese—no one will miss the noodles!

Tip: For extra crispiness, broil the cheesy top for 1–2 minutes before serving.

Spaghetti Squash Pasta with Chicken Alfredo

Spaghetti Squash Pasta with Chicken Alfredo

This lighter twist on classic fettuccine Alfredo swaps in roasted spaghetti squash for noodles, keeping all the creamy, garlicky goodness while adding a veggie boost.

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
• 1 lb boneless, skinless chicken breasts, cubed
• 2 tbsp butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp nutmeg
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 400°F. Brush spaghetti squash cut sides 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. Let cool slightly, then scrape flesh into strands with a fork.
2. Meanwhile, season chicken with remaining 1/4 tsp salt. In a large skillet over medium-high heat, cook chicken until golden and cooked through, 6–8 minutes. Transfer to a plate.
3. In the same skillet, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Pour in heavy cream, Parmesan, and nutmeg, stirring until sauce thickens slightly, 3–4 minutes.
4. Return chicken to skillet, then toss with spaghetti squash strands until evenly coated. Garnish with parsley.

The roasted squash adds a subtle sweetness that balances the rich Alfredo sauce perfectly—plus, those tender strands hold onto every drop of creamy goodness.

Tip: For extra flavor, sprinkle the squash with a pinch of garlic powder before roasting.

Spaghetti Squash Pasta with Cilantro Lime Dressing

This vibrant, veggie-packed dish turns spaghetti squash into a light yet satisfying pasta alternative, tossed with a zesty cilantro-lime dressing that’s bursting with freshness.

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
• 1/4 cup fresh cilantro, finely chopped
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1 clove garlic, minced
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Preheat oven to 400°F. Brush the cut sides of spaghetti 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.
2. Meanwhile, whisk together remaining 1 tbsp olive oil, lime juice, honey, garlic, cilantro, and remaining 1/4 tsp salt in a small bowl.
3. Once squash is cool enough to handle, use a fork to scrape the flesh into strands. Toss with the dressing until evenly coated. Sprinkle with feta (if using).

The magic here? The squash’s delicate strands soak up the bright, herby dressing while staying perfectly al dente—no mushy veggies here!

Tip: For extra crunch, top with toasted pepitas or sliced avocado just before serving.

Spaghetti Squash Pasta with Pumpkin Sage Sauce

This cozy, veggie-packed dish turns spaghetti squash into a silky, autumnal pasta with a rich pumpkin sauce that’s ready in under an hour.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeds removed
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 cup canned pumpkin puree
• 1/2 cup vegetable broth
• 1/4 cup heavy cream
• 1 tbsp chopped fresh sage
• 1/4 tsp ground nutmeg
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F. Brush the cut sides of spaghetti 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. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium heat. Add onion and cook for 5 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
3. Reduce heat to low. Add pumpkin puree, broth, heavy cream, sage, nutmeg, and remaining 1/4 tsp salt. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
4. Toss spaghetti squash strands with the sauce. Sprinkle with Parmesan before serving.

The pumpkin sauce clings perfectly to the squash “noodles,” creating a dish that’s luxuriously creamy without feeling heavy.

Tip: For extra crunch, top with toasted pepitas or crispy sage leaves.

Conclusion

With 20 mouthwatering spaghetti squash pasta recipes, there’s something here for every taste and occasion! Whether you’re craving comfort food or a light, healthy dish, these recipes are sure to delight. Give them a try, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest for fellow food lovers to enjoy. Happy cooking!