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Spaghetti Squash Dinner Ideas

Spaghetti Squash Dinner Ideas

A healthy, low-carb alternative to pasta! This spaghetti squash recipe is simple, versatile, and perfect for weeknight dinners.
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Ingredients Method Notes

Ingredients
  

  • Ingredients:
  • 1 medium spaghetti squash about 2–3 lbs
  • 2 –3 tbsp olive oil
  • 2 –3 garlic cloves minced
  • Salt and pepper to taste
  • ½ cup grated Parmesan optional
  • Fresh herbs basil, parsley, or thyme
  • Optional Add-ins:
  • Protein: chicken shrimp, ground beef, or tofu
  • Veggies: spinach mushrooms, zucchini, or bell peppers
  • Sauce: marinara Alfredo, pesto, or stir-fry soy-ginger

Method
 

  1. Instructions:
  2. Preheat oven to 400°F (200°C).
  3. Cut spaghetti squash in half lengthwise and scoop out the seeds.
  4. Brush with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
  5. Roast for 35–45 minutes until tender.
  6. Scrape with a fork to create spaghetti-like strands.
  7. Toss with your favorite sauce, protein, or vegetables.
  8. Top with Parmesan and fresh herbs before serving.

Notes

Notes & Tips:
Microwave the squash for 3 minutes before cutting to make it easier.
Don’t overcook, or strands will turn mushy.
Roast two squashes and store leftovers in the fridge for up to 5 days.
Perfect base for Alfredo, marinara, pesto, or even Asian-style sauces.
Approx. Nutrition (per cup of cooked squash):
Calories: 42
Carbs: 10 g
Fiber: 2 g
Protein: 1 g
Fat: 0.5 g