21+ Healthy and Flavorful Spaghetti Squash Dinner Recipes That Are Healthy and Delicious

If you’re looking for a versatile, healthy alternative to traditional pasta, spaghetti squash is a fantastic option that’s gaining popularity in kitchens everywhere.

With its naturally stringy texture and mild flavor, it soaks up sauces beautifully and pairs well with countless ingredients.

Whether you’re craving Italian classics, bold Asian-inspired dishes, or fresh Mediterranean flavors, spaghetti squash offers a lighter, nutrient-packed base for your dinners.

In this collection of 21+ spaghetti squash dinner recipes, you’ll find creative and delicious ways to enjoy this low-carb veggie without ever feeling like you’re missing out.

21+ Healthy and Flavorful Spaghetti Squash Dinner Recipes That Are Healthy and Delicious

Exploring these 21+ spaghetti squash dinner recipes opens up a world of nutritious and flavorful possibilities.

From creamy Alfredo and hearty Bolognese to zesty Cajun shrimp and fresh Mediterranean salads, spaghetti squash proves it can be the star of any meal.

These recipes show that healthy eating doesn’t mean sacrificing taste or satisfaction—each dish is designed to bring comfort, variety, and plenty of vibrant flavor to your dinner table.

So next time you want to mix things up or lighten your meals, reach for spaghetti squash and try one of these delicious recipes.

Spaghetti Squash with Marinara

Spaghetti squash with marinara is a healthy and delicious alternative to traditional pasta dishes.

This recipe highlights the natural sweetness and mild flavor of spaghetti squash paired with a rich, homemade marinara sauce.

It’s perfect for those looking to enjoy Italian flavors with fewer carbs and more veggies.

Ingredients:

• 1 medium spaghetti squash
• 2 cups marinara sauce (store-bought or homemade)
• 2 tbsp olive oil
• 3 cloves garlic (minced)
• 1/4 cup fresh basil (chopped)
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle olive oil inside each half, season with salt and pepper. Place cut-side down on a baking sheet and roast for 40 minutes or until tender.
3. While squash is roasting, heat olive oil in a saucepan and sauté garlic until fragrant. Add marinara sauce and simmer.
4. Use a fork to scrape the cooked squash strands into a bowl. Toss with warm marinara sauce and fresh basil.
5. Serve with a sprinkle of Parmesan cheese if desired.

This dish brings together the comforting taste of pasta with the lightness and nutrition of spaghetti squash.

It’s perfect for a wholesome weeknight dinner or a low-carb meal that doesn’t sacrifice flavor.

Spaghetti Squash Pad Thai

Spaghetti squash pad thai puts a healthy twist on the classic Thai noodle dish by swapping noodles for strands of roasted spaghetti squash.

This recipe balances tangy, sweet, and savory flavors with crunchy peanuts and fresh herbs for a vibrant, satisfying dinner.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp vegetable oil
• 2 cloves garlic (minced)
• 2 eggs (lightly beaten)
• 1 cup cooked shrimp or tofu
• 1/4 cup tamarind paste or lime juice
• 3 tbsp fish sauce or soy sauce
• 2 tbsp brown sugar
• 1 cup bean sprouts
• 1/4 cup chopped peanuts
• 2 green onions (sliced)
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Roast spaghetti squash as in the previous recipe and scrape out strands.
2. Heat oil in a large skillet or wok over medium heat. Sauté garlic, then push to one side and scramble eggs until just set.
3. Add shrimp or tofu, tamarind or lime juice, fish sauce, and brown sugar. Stir to combine.
4. Toss in spaghetti squash strands, bean sprouts, and green onions. Cook for a few minutes until heated through.
5. Serve garnished with peanuts, cilantro, and lime wedges.

This recipe reinvents pad thai in a lighter, veggie-packed way without losing any of the authentic tangy and savory flavors.

It’s a great choice for those craving Asian-inspired meals with a healthy edge.

Spaghetti Squash Alfredo

Spaghetti squash Alfredo offers a creamy, indulgent dinner that’s lower in carbs but still rich in flavor.

The silky homemade Alfredo sauce coats the delicate squash strands perfectly, creating a satisfying meal that rivals traditional pasta dishes.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp butter
• 2 cloves garlic (minced)
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Roast the spaghetti squash as directed before and scrape out strands.
2. In a saucepan, melt butter over medium heat and sauté garlic until fragrant.
3. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and sauce thickens.
4. Season with salt and pepper. Toss sauce with spaghetti squash strands.
5. Garnish with fresh parsley and serve immediately.

This creamy spaghetti squash Alfredo is a decadent yet healthier alternative to traditional pasta.

It delivers rich, comforting flavors and a luscious texture that makes it a crowd-pleaser for dinner.

Spaghetti Squash Bolognese

Spaghetti squash Bolognese is a lighter take on the classic Italian meat sauce dish, replacing traditional pasta with tender, roasted spaghetti squash.

This recipe combines rich, slow-simmered ground beef and tomatoes for a comforting, hearty dinner without the heaviness of regular noodles.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground beef
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1 can (14 oz) crushed tomatoes
• 1/4 cup tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. Roast the spaghetti squash at 400°F (200°C) for about 40 minutes, then scrape out the strands.
2. In a skillet, brown the ground beef with onion and garlic until cooked through. Drain excess fat.
3. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 20–30 minutes to develop flavors.
4. Serve the Bolognese sauce over the spaghetti squash strands and top with Parmesan cheese.

This spaghetti squash Bolognese offers all the satisfying flavors of the original dish with a nutritious, low-carb twist.

It’s perfect for anyone looking to enjoy classic comfort food in a lighter way.

Spaghetti Squash Pesto

Spaghetti squash pesto is a fresh and flavorful dinner option that replaces traditional pasta with roasted squash strands tossed in vibrant basil pesto.

It’s quick to prepare and packed with bright herbal notes and healthy fats from the pine nuts and olive oil.

Ingredients:

• 1 medium spaghetti squash
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (toasted)
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic
• 1/2 cup olive oil
• Salt and pepper to taste
• Cherry tomatoes and fresh basil for garnish

Instructions:

1. Roast spaghetti squash at 400°F (200°C) for about 40 minutes and scrape out the strands.
2. In a food processor, combine basil, pine nuts, Parmesan, and garlic. Pulse while slowly adding olive oil until smooth. Season with salt and pepper.
3. Toss the pesto with the warm spaghetti squash strands.
4. Garnish with halved cherry tomatoes and extra basil leaves.

This pesto spaghetti squash dish is light, fresh, and satisfying.

It’s a perfect meal for spring or summer evenings when you want something healthy without sacrificing flavor.

Spaghetti Squash Casserole

Spaghetti squash casserole is a comforting baked dish that layers tender squash strands with cheese, marinara, and Italian herbs.

It’s an easy dinner that feels indulgent but is packed with nutritious vegetables.

Ingredients:

• 1 medium spaghetti squash
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Roast the spaghetti squash at 400°F (200°C) for about 40 minutes and shred the flesh with a fork.
2. Preheat oven to 375°F (190°C). In a large bowl, mix spaghetti squash strands with marinara sauce, oregano, basil, salt, and pepper.
3. Transfer mixture to a greased baking dish. Top with mozzarella and Parmesan cheese.
4. Bake uncovered for 20–25 minutes, until bubbly and golden.

This casserole combines all the best flavors of Italian cooking with a healthy twist.

It’s a crowd-pleaser that’s perfect for meal prep or cozy family dinners.

Spaghetti Squash Stir Fry

Spaghetti squash stir fry is a vibrant, veggie-packed dinner that swaps noodles for roasted squash strands tossed with colorful vegetables and a savory Asian-inspired sauce.

It’s a light yet flavorful way to enjoy a quick weeknight meal full of texture and nutrition.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp vegetable oil
• 1 bell pepper (sliced)
• 1 cup snap peas
• 2 cloves garlic (minced)
• 1-inch piece ginger (grated)
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp honey or maple syrup
• Sesame seeds and sliced green onions for garnish

Instructions:

1. Roast the spaghetti squash at 400°F (200°C) for about 40 minutes. Scrape out the strands and set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Sauté garlic and ginger until fragrant.
3. Add bell pepper and snap peas; stir fry until tender-crisp.
4. Stir in spaghetti squash strands, soy sauce, sesame oil, and honey. Toss to combine and heat through.
5. Garnish with sesame seeds and green onions before serving.

This stir fry is a fresh, light, and colorful dish that’s perfect for busy nights.

It brings together the natural sweetness of spaghetti squash with savory Asian flavors for a satisfying meal without the carbs.

Spaghetti Squash Taco Bowl

Spaghetti squash taco bowl is a creative, low-carb dinner that uses roasted squash as a base topped with seasoned ground beef, fresh veggies, and creamy avocado.

It’s a fun and healthy twist on classic taco flavors packed with texture and vibrant taste.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground beef
• 1 packet taco seasoning
• 1 cup black beans (rinsed and drained)
• 1 cup corn kernels
• 1 avocado (sliced)
• 1/2 cup salsa
• 1/4 cup chopped cilantro
• Lime wedges for serving

Instructions:

1. Roast spaghetti squash at 400°F (200°C) for 40 minutes and scrape out the strands.
2. Cook ground beef in a skillet until browned, then stir in taco seasoning and a splash of water. Simmer until thickened.
3. In bowls, layer spaghetti squash, seasoned beef, black beans, corn, salsa, and avocado slices.
4. Garnish with cilantro and serve with lime wedges.

This taco bowl is a delicious and wholesome way to enjoy taco night with a nutritious twist.

The spaghetti squash adds a unique texture and helps keep the meal light and fresh.

Spaghetti Squash with Garlic Shrimp

Spaghetti squash with garlic shrimp is a quick and elegant dinner that pairs tender, roasted squash strands with succulent shrimp sautéed in garlic and herbs.

It’s a light yet satisfying meal that’s perfect for seafood lovers looking for a healthy dinner option.

Ingredients:

• 1 medium spaghetti squash
• 1 lb large shrimp (peeled and deveined)
• 3 cloves garlic (minced)
• 2 tbsp olive oil
• 1/4 cup fresh parsley (chopped)
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Roast the spaghetti squash at 400°F (200°C) for about 40 minutes, then scrape out the strands.
2. Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant.
3. Add shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side.
4. Toss shrimp with spaghetti squash strands, lemon juice, and parsley. Serve warm.

This dish combines fresh, bright flavors with wholesome ingredients, creating a simple but elegant dinner.

The garlic shrimp adds protein and a delicious punch that complements the mild squash perfectly.

Spaghetti Squash Lasagna

Spaghetti squash lasagna is a low-carb, gluten-free twist on the classic Italian casserole.

Instead of pasta noodles, tender roasted spaghetti squash strands are layered with ricotta, marinara, and mozzarella for a lighter but still rich and cheesy dinner.

Ingredients:

• 1 medium spaghetti squash
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tsp dried Italian seasoning
• Salt and pepper to taste

Instructions:

1. Roast the spaghetti squash at 400°F (200°C) for about 40 minutes and scrape out the strands.
2. In a bowl, mix ricotta, egg, Italian seasoning, salt, and pepper.
3. Preheat oven to 375°F (190°C). In a baking dish, layer marinara sauce, spaghetti squash, ricotta mixture, and mozzarella cheese. Repeat layers, finishing with mozzarella and Parmesan on top.
4. Bake for 25–30 minutes until bubbly and golden.

This lasagna version is a satisfying way to enjoy the classic flavors with fewer carbs.

It’s creamy, cheesy, and perfect for a comforting dinner.

Spaghetti Squash Stuffed Peppers

Spaghetti squash stuffed peppers are a colorful and nutritious dinner option where roasted bell peppers are filled with seasoned spaghetti squash, veggies, and cheese.

It’s a balanced meal that’s visually appealing and full of fresh flavors.

Ingredients:

• 1 medium spaghetti squash
• 4 large bell peppers (tops cut off and seeds removed)
• 1 cup diced tomatoes
• 1/2 cup chopped onion
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Roast spaghetti squash at 400°F (200°C) and scrape out the strands.
2. Sauté onion in olive oil until soft. Stir in diced tomatoes, spaghetti squash, Italian seasoning, salt, and pepper.
3. Stuff bell peppers with the mixture and top with mozzarella cheese.
4. Bake peppers at 375°F (190°C) for 25–30 minutes until peppers are tender and cheese is melted.

These stuffed peppers are a colorful, delicious way to enjoy spaghetti squash with a blend of textures and tastes that make dinner exciting and healthy.

Spaghetti Squash with Meatballs

Spaghetti squash with meatballs offers a healthier spin on a beloved classic.

Roasted spaghetti squash strands serve as the pasta substitute, paired with juicy homemade meatballs and savory tomato sauce for a filling and flavorful dinner.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground beef or turkey
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan
• 1 egg
• 2 cups marinara sauce
• 2 cloves garlic (minced)
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Roast spaghetti squash at 400°F (200°C) and scrape out the strands.
2. In a bowl, mix ground meat, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Form into meatballs.
3. Bake meatballs at 400°F (200°C) for 15–20 minutes until cooked through.
4. Warm marinara sauce and toss meatballs in it. Serve over spaghetti squash strands.

This recipe keeps all the comfort and flavor of spaghetti and meatballs while offering a lighter, vegetable-packed twist perfect for a nutritious family dinner.

Spaghetti Squash with Sausage and Peppers

Spaghetti squash with sausage and peppers is a flavorful, colorful dish that combines savory Italian sausage, sweet bell peppers, and tender squash strands.

It’s a wholesome, gluten-free dinner that bursts with bold, comforting flavors.

Ingredients:

• 1 medium spaghetti squash
• 1 lb Italian sausage (casings removed)
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 small onion (sliced)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Roast spaghetti squash at 400°F (200°C) for about 40 minutes, then scrape out the strands.
2. Heat olive oil in a large skillet over medium heat. Cook sausage, breaking it up, until browned. Remove and set aside.
3. In the same skillet, sauté onions and bell peppers until tender. Add garlic and cook another minute.
4. Return sausage to skillet, toss with veggies and spaghetti squash strands. Season with salt and pepper.
5. Garnish with fresh parsley before serving.

This dish offers a satisfying mix of spicy sausage and sweet peppers paired with light, tender spaghetti squash—perfect for a hearty yet healthy dinner.

Spaghetti Squash Primavera

Spaghetti squash primavera is a vibrant, vegetable-forward meal filled with seasonal veggies sautéed in garlic and olive oil, tossed with roasted squash strands and fresh herbs.

It’s a light, fresh dinner that’s full of color and nutrition.

Ingredients:

• 1 medium spaghetti squash
• 1 zucchini (sliced)
• 1 yellow squash (sliced)
• 1 cup cherry tomatoes (halved)
• 1/2 cup peas
• 3 cloves garlic (minced)
• 2 tbsp olive oil
• 1/4 cup fresh basil (chopped)
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions:

1. Roast spaghetti squash at 400°F (200°C) and scrape out the strands.
2. Heat olive oil in a large skillet over medium heat. Sauté garlic, zucchini, yellow squash, peas, and cherry tomatoes until tender but still crisp.
3. Toss vegetables with spaghetti squash strands and fresh basil. Season with salt and pepper.
4. Sprinkle with Parmesan cheese if desired before serving.

This primavera is a celebration of fresh, seasonal vegetables and makes a light yet satisfying dinner perfect for spring or summer evenings.

Spaghetti Squash Carbonara

Spaghetti squash carbonara is a lighter take on the classic creamy Italian pasta made with eggs, cheese, and pancetta.

Using spaghetti squash instead of pasta reduces carbs but keeps the rich, silky texture and smoky flavor.

Ingredients:

• 1 medium spaghetti squash
• 4 oz pancetta or bacon (diced)
• 2 cloves garlic (minced)
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Roast spaghetti squash at 400°F (200°C) and scrape out the strands.
2. In a skillet, cook pancetta until crispy. Add garlic and cook briefly. Remove from heat.
3. In a bowl, whisk eggs and Parmesan cheese together.
4. Quickly toss hot spaghetti squash with pancetta and garlic, then add egg mixture, stirring rapidly to create a creamy sauce without scrambling the eggs.
5. Season with salt and pepper, garnish with parsley, and serve immediately.

This carbonara version is rich and indulgent while lighter than traditional pasta dishes, perfect for those craving comfort food with a healthy twist.

Spaghetti Squash with Lemon Garlic Butter

Spaghetti squash with lemon garlic butter is a simple yet elegant dinner that highlights the delicate flavor of roasted squash strands tossed in a bright, buttery sauce.

It’s fresh, light, and perfect for a quick weeknight meal or a side dish with seafood or chicken.

Ingredients:

• 1 medium spaghetti squash
• 4 tbsp butter
• 3 cloves garlic (minced)
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Roast the spaghetti squash at 400°F (200°C) for about 40 minutes, then scrape out the strands.
2. In a skillet, melt butter over medium heat and sauté garlic until fragrant.
3. Stir in lemon juice and zest, then toss in spaghetti squash strands.
4. Season with salt and pepper, toss to combine, and heat through.
5. Garnish with fresh parsley and serve warm.

This dish is bright, buttery, and satisfying without being heavy.

The citrusy garlic butter perfectly complements the natural sweetness of the squash, making it a refreshing dinner option.

Spaghetti Squash with Chickpeas and Spinach

Spaghetti squash with chickpeas and spinach is a nutritious, plant-based dinner that combines roasted squash strands with hearty chickpeas and vibrant spinach in a flavorful garlic sauce.

It’s a wholesome meal packed with protein, fiber, and greens.

Ingredients:

• 1 medium spaghetti squash
• 1 can chickpeas (drained and rinsed)
• 4 cups fresh spinach
• 3 cloves garlic (minced)
• 2 tbsp olive oil
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Roast spaghetti squash at 400°F (200°C) and scrape out the strands.
2. Heat olive oil in a large skillet over medium heat. Sauté garlic and red pepper flakes until fragrant.
3. Add chickpeas and cook until slightly crispy, about 5 minutes.
4. Stir in spinach and cook until wilted.
5. Toss in spaghetti squash strands, season with salt and pepper, and heat through. Serve with lemon wedges.

This meal is a balanced, flavorful vegetarian option that’s easy to prepare.

The chickpeas add satisfying protein while spinach brings freshness and color.

Spaghetti Squash with Mushroom Cream Sauce

Spaghetti squash with mushroom cream sauce is a rich and comforting dinner that pairs tender squash strands with a luscious, savory mushroom sauce.

It’s a great choice for a cozy meal that feels indulgent without the heaviness of traditional cream pasta.

Ingredients:

• 1 medium spaghetti squash
• 2 cups sliced mushrooms (button or cremini)
• 2 tbsp butter
• 2 cloves garlic (minced)
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Roast spaghetti squash at 400°F (200°C) and scrape out the strands.
2. In a skillet, melt butter over medium heat. Sauté mushrooms and garlic until mushrooms release their moisture and start to brown.
3. Stir in heavy cream and simmer until sauce thickens.
4. Add Parmesan cheese, salt, and pepper. Toss sauce with spaghetti squash strands.
5. Garnish with fresh thyme or parsley and serve.

This creamy mushroom sauce elevates the mild spaghetti squash into a decadent yet nutritious dinner, perfect for mushroom lovers seeking comfort food with fewer carbs.

Spaghetti Squash with Cajun Shrimp

Spaghetti squash with Cajun shrimp offers a spicy, flavorful dinner that combines tender roasted squash strands with shrimp seasoned in bold Cajun spices.

It’s a quick, healthy dish packed with Southern-inspired heat and zest.

Ingredients:

• 1 medium spaghetti squash
• 1 lb shrimp (peeled and deveined)
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 3 cloves garlic (minced)
• 1/4 cup chopped green onions
• Juice of half a lemon
• Salt and pepper to taste

Instructions:

1. Roast the spaghetti squash at 400°F (200°C) for about 40 minutes and scrape out the strands.
2. Toss shrimp with olive oil, Cajun seasoning, salt, and pepper.
3. In a skillet over medium heat, sauté garlic until fragrant, then add shrimp. Cook until pink and opaque, about 3-4 minutes.
4. Toss shrimp with spaghetti squash strands, lemon juice, and green onions. Serve warm.

This dish packs a punch of flavor while staying light and nutritious.

The Cajun-spiced shrimp adds a lively kick that perfectly complements the mild spaghetti squash.

Spaghetti Squash Greek Style

Spaghetti squash Greek style is a fresh, Mediterranean-inspired dinner featuring roasted squash tossed with tangy feta cheese, olives, cherry tomatoes, and herbs.

It’s a vibrant, healthy dish bursting with bright flavors.

Ingredients:

• 1 medium spaghetti squash
• 1 cup cherry tomatoes (halved)
• 1/2 cup Kalamata olives (pitted and sliced)
• 1/2 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Roast spaghetti squash at 400°F (200°C) and scrape out the strands.
2. In a large bowl, combine spaghetti squash, tomatoes, olives, and feta.
3. Whisk olive oil, vinegar, oregano, salt, and pepper, then toss with the squash mixture.
4. Garnish with fresh parsley and serve.

This Greek-inspired dish offers a delightful balance of creamy, salty, and tangy flavors with a refreshing herbaceous finish—perfect for a light yet satisfying dinner.

Spaghetti Squash with Meat Sauce

Spaghetti squash with meat sauce is a classic comfort meal made healthier by swapping traditional pasta for roasted squash strands.

The hearty ground beef and tomato sauce create a rich, flavorful dish that satisfies without heaviness.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground beef
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 can (14 oz) crushed tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. Roast the spaghetti squash at 400°F (200°C) for about 40 minutes, then scrape out the strands.
2. In a skillet, cook ground beef with onion and garlic until browned. Drain excess fat.
3. Add crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 20 minutes.
4. Serve sauce over spaghetti squash strands and top with Parmesan cheese.

This meat sauce with spaghetti squash is a comforting, satisfying dinner that keeps all the flavors of a classic pasta dish while being lighter and packed with veggies.

Conclusion

Whether you’re following a low-carb lifestyle, trying to add more vegetables to your diet, or simply seeking new dinner inspiration, spaghetti squash offers a perfect canvas for countless dishes. The 21+ recipes shared here demonstrate its incredible versatility—from rich and creamy to fresh and bright flavors. Embrace spaghetti squash as a nutritious, flavorful alternative to pasta that can transform everyday dinners into something special. With these recipes in hand, you’re ready to enjoy healthy, satisfying meals that never compromise on taste.