Spaghetti Squash is absolutely my favorite squash because it is so easy to make and a good alternative to high-carb variations.
If you are looking to shake up your dinner routine? These Spaghetti Squash recipes offer four fresh and creative ways to enjoy this versatile vegetable in 2025. Whether you’re craving comforting classics or bold new flavors, there’s something here for everyone. Let’s dive into these easy-to-make, delicious options that are sure to impress!
High-Protein Turkey Stuffed Spaghetti Squash
Looking for a delicious yet easy recipe that’s packed with protein and fiber? This high-protein stuffed spaghetti squash is the perfect meal for anyone craving something nutritious and satisfying. It’s a simple recipe that’s sure to impress!
What You’ll Need
For the Squash:
- 2 small spaghetti squashes (about 3.5-4 lbs each)
- 1 tsp olive oil
For the Filling:
- 2 tsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 20 oz ground turkey (93% lean)
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 15 oz canned tomato sauce
- 1 cup shredded mozzarella cheese
How to Make It
Preparing the Squash
- Preheat your oven to 400°F (200°C). If the squash is hard to cut, microwave it for 3-5 minutes to soften. Use a sharp knife to carefully slice it lengthwise, then scoop out the seeds with a spoon.
- Place the squash halves on a rimmed baking sheet, cut side up. Drizzle the 1 tsp olive oil evenly over the four halves.
- Roast the squash for 45-50 minutes, or until the flesh easily pulls apart with a fork. Once cooked, lower the oven temperature to 350°F (175°C).
Preparing the Filling
- While the squash is roasting, heat 2 tsp of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking for about 3 minutes until fragrant.
- Add the ground turkey, breaking it into smaller pieces with a wooden spoon. Season with oregano and thyme, and cook until the turkey is browned.
- Stir in the canned tomato sauce and let the mixture cook for a few minutes before turning off the heat.
Stuffing and Baking:
- When the squash is cool enough to handle, use a fork to scrape out most of the flesh, leaving a thin layer to help the shells hold their shape. Mix the scraped squash into the meat and tomato sauce.
- Scoop the filling back into the squash shells. Sprinkle the shredded mozzarella cheese over the top.
- Bake the stuffed squash at 350°F (175°C) for about 10 minutes, or until the cheese is fully melted.
Meal Prep Option
If you prefer, scrape all the squash flesh into the meat sauce and divide the mixture into oven-safe meal prep containers. Top with cheese and bake until melted.
Notes
- Easier Cutting Tip: Microwaving the squash for a few minutes makes slicing much easier.
- Meal Prep-Friendly: If you don’t want to serve the dish in the squash shells or need to store it in smaller containers, prepare as described in the meal prep section.
Enjoy this easy and versatile spaghetti squash recipe as a healthy dinner option or a make-ahead meal for busy days!
Buffalo Chicken Stuffed Spaghetti Squash
Are you looking for an easy yet flavorful twist to add to your dinner rotation? Let me introduce you to one of my favorite comfort foods: Buffalo Chicken Stuffed Spaghetti Squash. This dish is not only simple to prepare, but it’s also packed with bold flavors that will have everyone asking for seconds!
What You’ll Need
- 1 spaghetti squash
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/3 cup buffalo sauce (plus extra for drizzling)
- 3 tbsp sour cream
- 1 tsp ranch seasoning
- 1½ cups cooked chicken, chopped or shredded
- ½ cup shredded pepper jack cheese, divided
- 2 tbsp sliced green onion or chives
- Optional: Ranch dressing for drizzling
How to Make It
1. Prepare the Spaghetti Squash
Start by preheating your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with olive oil and sprinkle with salt and pepper.
2. Roast to Perfection
Place the squash halves cut side down on a baking sheet. Roast in the oven for 30-33 minutes, or until the flesh becomes tender. The roasting time may vary slightly depending on the size of your squash.
3. Mix the Filling
While the squash is roasting, grab a medium bowl and combine the buffalo sauce, sour cream, ranch seasoning, shredded chicken, and 1/4 cup of the pepper jack cheese. Mix everything until it’s well combined.
4. Stuff the Squash
Once the spaghetti squash is out of the oven, use a fork to fluff and loosen the strands inside. Spoon the buffalo chicken mixture evenly into each squash half. Stir lightly to mix the filling with the squash strands.
5. Add More Cheese and Bake
Sprinkle the remaining 1/4 cup of pepper jack cheese over the top. Return the squash to the oven and bake for another 8 minutes until the cheese melts and gets slightly bubbly.
6. Finishing Touches
Garnish with sliced green onions or chives. For an extra kick, drizzle with a bit more buffalo sauce and ranch dressing, if you’d like.
And there you have it—an easy, wholesome dinner that feels like a treat. Whether you’re a fan of bold, spicy flavors or just looking for a creative way to enjoy spaghetti squash, this recipe is a winner every time. Enjoy!
Chicken Pesto Spaghetti Squash
Looking for a delicious, low-carb dinner that’s perfect for paleo, keto, or Whole30 lifestyles? This Pesto Spaghetti Squash with Chicken is easy to make and packed with flavor. The tender roasted spaghetti squash paired with homemade pesto and juicy chicken creates a comforting dish you’ll want to make again and again.
What You’ll Need
For the Spaghetti Squash:
- 1 large spaghetti squash (roasted)
- 2 Tbsp avocado oil
- A pinch of sea salt
For the Chicken:
- 1 Tbsp avocado oil
- 1 1/2 lbs boneless chicken thighs (chopped)
- 1 tsp paprika
- 1 tsp garlic powder
- 1/4 tsp sea salt (or to taste)
For the Pesto:
- 2 cups fresh basil leaves
- 2/3 cup pumpkin seeds (see note below)
- 2/3 cup avocado oil
- 1 large clove garlic
- 1 cup parmesan cheese (optional; skip for Whole30)
How to Make It
1. Roast the Spaghetti Squash
Start by preheating your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with olive oil and sprinkle with salt and pepper. Place the squash halves cut side down on a baking sheet. Roast in the oven for 30-33 minutes, or until the flesh becomes tender.
2. Make the Pesto Sauce
While the squash is roasting, whip up the pesto. Add basil, pumpkin seeds, and garlic to a food processor. Pulse until chopped. With the processor running, slowly drizzle in the avocado oil until the mixture reaches your desired texture.
3. Cook the Chicken
Heat a skillet over medium-high heat and add 1 to 2 tablespoons of avocado or coconut oil. Toss in the chicken pieces along with paprika, garlic powder, and sea salt. Let the chicken brown for about 3 minutes without stirring, then give it a good mix and brown for another 3 minutes. Cover and cook until fully done, about 2 to 5 more minutes.
4. Assemble the Dish
Once the squash is cool enough to handle, use a fork to scrape out the spaghetti-like strands into a large mixing bowl. Pour in the pesto sauce and toss everything together. Add the cooked chicken along with any juices from the pan. Toss again until evenly combined.
5. Taste and Serve
Taste your creation and adjust the seasoning if needed. Serve warm and enjoy this easy, healthy meal!
Pro Tip
If you’re not doing Whole30, the parmesan adds a wonderful creamy flavor to the pesto. For a nut-free version, stick with pumpkin seeds—they’re a perfect substitute!
This Pesto Spaghetti Squash with Chicken is just one way to enjoy the versatility of spaghetti squash. Try swapping the chicken for shrimp or adding roasted veggies for a vegetarian twist. Have fun experimenting with different variations!
Shrimp Scampi Spaghetti Squash
Looking for a light and flavorful dinner that’s simple to make? Spaghetti Squash Shrimp Scampi is a perfect choice! This dish combines tender shrimp cooked in a garlicky lemon butter sauce with the healthy goodness of spaghetti squash. It’s a crowd-pleaser and ideal for a quick weeknight meal.
What You’ll Need
- 1 medium spaghetti squash (about 2 lbs.)
- 1 1/2 lbs peeled shrimp
- 1 teaspoon Italian seasoning
- 1/4 teaspoon each: salt and pepper
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup white wine or chicken stock
- 1/4 cup fresh lemon juice (about 1 lemon)
- 2 ounces baby spinach
How to Make It
1. Roast the Spaghetti Squash
Preheat your oven to 400°F (200°C). Slice the spaghetti squash into 1.5-inch thick rounds and arrange them on a baking sheet. Bake for about 20 minutes, flipping halfway through, until the squash is tender and you can easily pierce it with a fork. Once it’s cool enough to handle, cut each round and use a fork to pull out the squash strands, creating spaghetti-like noodles.
2. Season the Shrimp
While the squash is baking, place the peeled shrimp in a bowl. Sprinkle them with Italian seasoning, salt, and pepper, then toss to coat evenly.
3. Cook the Shrimp
Heat the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp to the pan and cook for 2 minutes, stirring occasionally, until they start to turn pink.
4. Make the Sauce
Pour in the white wine or chicken stock and fresh lemon juice. Bring the mixture to a gentle simmer. Toss in the baby spinach and let it wilt into the sauce.
5. Assemble and Serve
Plate the spaghetti squash noodles and spoon the shrimp scampi mixture over the top. Make sure to drizzle some of the sauce for extra flavor. Enjoy your delicious and healthy meal!
FAQ
How do I cook spaghetti squash?
Cut the squash in half lengthwise, remove seeds, and bake at 400°F (200°C) for 30-40 minutes until tender. Cooking time depends on the size of the squash. Use a fork to scrape out the flesh, creating spaghetti-like strands.
What are some popular variations of spaghetti squash recipes?
Popular variations include:
Spaghetti Squash Nests with Feta, Tomatoes & Balsamic Drizzle: Tender squash nests filled with roasted tomatoes and feta, topped with balsamic glaze.
Baked Boursin Spaghetti Squash with Sun-Dried Tomatoes & Spinach: Creamy garlic-herb cheese blended with sun-dried tomatoes and spinach.
Baked Spinach & Feta Spaghetti Squash: Feta and spinach baked inside the squash, finished with balsamic glaze.
Can I substitute spaghetti squash for pasta in traditional recipes?
Yes, spaghetti squash is a low-carb alternative to pasta. Its mild flavor pairs well with various sauces and toppings, making it suitable for dishes like spaghetti, casseroles, and stir-fries.
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