Wondering what to do with that spaghetti squash? Discover spaghetti squash recipes that turn its tender strands into meals you’ll want to make again!!
These six spaghetti squash recipes give that cheerful yellow squash a delicious job to do, with thoughtful sauces, crunchy finishes, and enough variety to keep everyone wondering which version you will make next!
A Few Details Before You Start
- Each recipe uses one spaghetti squash weighing about 3½ to 4 pounds, with a target of 5 to 6 cups of cooked strands.
- Yield varies, so measure after roasting; save any extra for another meal, and use two smaller squash if needed to reach that amount.
- All oil and salt needed for roasting appear in each ingredient list, so you will not need to add an unlisted batch of either.
- Use a conventional oven at 400°F (205°C), and begin checking squash at 40 minutes; most halves in this size range need 40 to 55 minutes, although particularly thick ones can take 60 minutes or longer.
- Look for strands that release with a fork and feel tender with slight resistance when you taste one. A completely collapsed shell usually means you have gone further than these recipes need.
- For cutting, wash and dry squash, stabilize a sturdy cutting board with a damp towel underneath, and carefully halve squash lengthwise with a sharp chef’s knife, keeping fingers away from its path.
- Work around a hard stem instead of forcing your knife through it. If squash will not sit securely or cutting feels difficult, use prehalved squash.
- Roast cut sides down on a lightly oiled or parchment-lined rimmed sheet pan, without adding water. After roasting, turn halves cut sides up and let steam escape for 10 minutes before scraping gently with a fork.
- If strands leave a puddle in your bowl, drain them in a colander for 5 minutes; for a baked dish, gently blot excess moisture with a clean towel. Don’t skip this little pause, because a lovely sauce deserves better than an unexpected swimming lesson!
- For mixing, use a wide, deep skillet or a 4- to 5-quart sauté pan. Timings below include roasting raw squash, with toppings prepared while it cooks; allow extra time if your squash needs longer.
- If using previously cooked squash, start with 5 to 6 cups and omit oil and salt assigned to roasting.
Spaghetti Squash Recipes
1. Brown Butter Mushroom and Sage Spaghetti Squash with Walnut Crumbs
Browned mushrooms, toasted walnuts, and sage make this squash taste rich and earthy, while a spoonful of white miso gives brown butter a rounded, salty depth. Lemon wakes everything up at the end, so each forkful stays lively.
My vote is to keep walnut crumbs separate until serving, when their little crackle against tender squash does its best work!
Servings: 4 generous side servings or 2 main servings
Total time: About 70 to 90 minutes
Ingredients
- 1 spaghetti squash, about 3½ to 4 pounds
- 2 tablespoons plus 1 teaspoon olive oil, divided
- ¾ teaspoon fine salt, divided, plus more only if needed
- 1 pound cremini mushrooms, wiped clean and sliced ¼ inch thick
- ⅓ cup walnuts, finely chopped
- ⅓ cup panko breadcrumbs
- 3 tablespoons unsalted butter
- 8 fresh sage leaves, thinly sliced
- 3 garlic cloves, finely minced
- 1 tablespoon white miso
- ¼ cup warm water
- 1 tablespoon fresh lemon juice
- ¼ teaspoon freshly ground black pepper
How to Make It
Heat your oven to 400°F (205°C), halve squash lengthwise, and scoop out seeds and loose fibers.
Rub cut surfaces with 1 tablespoon olive oil and ½ teaspoon salt, then place cut sides down on a rimmed sheet pan and roast for 40 to 55 minutes, checking for strands that pull away easily without turning mushy. Turn halves over, rest for 10 minutes, and scrape out 5 to 6 cups of strands; drain if needed.
While squash roasts, warm 1 teaspoon olive oil in a large skillet over medium heat, add walnuts and panko, and stir for 3 to 5 minutes until crumbs turn golden and walnuts smell toasted.
Transfer everything to a small bowl immediately, because crumbs can keep browning in a hot pan even after you have turned away to answer a text!
Add remaining 1 tablespoon olive oil to your skillet over medium-high heat, dividing it between two batches of mushrooms.
Cook each batch for 6 to 8 minutes, leaving slices alone for their first 2 to 3 minutes so golden patches can develop, then stirring occasionally until released liquid evaporates.
Season cooked mushrooms with remaining ¼ teaspoon salt and transfer to a plate; if they look pale and wet, give them another minute before removing them.
Reduce heat to medium, add butter to your empty skillet, and swirl for 2 to 4 minutes until foaming subsides slightly and milk solids become golden brown. Add sage for about 20 seconds, lower heat, and stir in garlic for 20 to 30 seconds, just until fragrant.
Take your pan off heat as soon as butter smells nutty, because dark brown flecks can become burnt flecks very quickly.
Whisk miso with warm water until smooth, then carefully stir it into warm butter off heat, watching for a little sputtering.
Return mushrooms and squash to your skillet, place over medium-low heat, and fold gently for 2 to 4 minutes until everything is hot and lightly coated; use two forks or tongs without aggressively stirring, which can break delicate strands.
Stir in lemon juice and pepper, taste before adding any extra salt because miso brings plenty of seasoning, and spoon into warm bowls. Scatter walnut crumbs over individual portions just before serving so their crunch stays intact!
Serving Suggestions
Serve as a generous vegetable side with roast chicken or baked salmon, or divide into two main portions and add a crisp arugula salad with lemon dressing. Warm white beans alongside are a useful addition when you want a meatless meal with more protein.
2. Lemon Caper Chicken Spaghetti Squash with Roasted Artichokes
This bowl pairs golden chicken with a glossy lemon and caper sauce, then adds roasted artichokes whose browned edges bring a little bite.
A small spoonful of Dijon helps tie everything together without making dinner taste like mustard, while parsley keeps each mouthful fresh.
I recommend canned artichokes packed in water or brine here, since their flavor is easier to balance than a strongly seasoned marinade.
Servings: 4
Total time: About 75 to 95 minutes
Ingredients
- 1 spaghetti squash, about 3½ to 4 pounds
- 3 tablespoons olive oil, divided
- 1 teaspoon fine salt, divided
- ¼ teaspoon black pepper
- 1 can artichoke hearts, 14 ounces, drained, quartered, and patted very dry
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon all-purpose flour
- 1 small shallot, finely chopped
- 2 garlic cloves, finely minced
- ½ cup low-sodium chicken broth
- 2 tablespoons capers, drained and rinsed
- 1 teaspoon Dijon mustard
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon unsalted butter
- ¼ cup chopped fresh parsley
How to Make It
Heat your oven to 400°F (205°C), halve and seed squash, and rub cut surfaces with 1 tablespoon olive oil and ½ teaspoon salt.
Roast cut sides down on a rimmed sheet pan for 40 to 55 minutes, then turn cut sides up and rest for 10 minutes before scraping out 5 to 6 cups of strands and draining any obvious liquid.
Toss thoroughly dried artichokes with 1 tablespoon olive oil and spread on a second rimmed sheet pan with cut faces touching metal where possible. Add to your oven during squash’s final 25 to 35 minutes, turning after about 15 minutes and rotating pans if one rack browns faster.
Artichokes are ready when edges look deeply golden and a few outer leaves become crisp. Drying matters here, because wet artichokes spend their oven time steaming instead of browning.
When squash is nearly ready, pat chicken dry and toss with remaining ½ teaspoon salt, pepper, and flour until lightly coated.
Heat remaining 1 tablespoon olive oil in a wide, deep skillet over medium-high heat, add chicken in a single layer, and cook for about 7 to 10 minutes, turning pieces occasionally after their first 3 minutes.
Check that several larger pieces reach 165°F (74°C), then transfer to a clean plate; cook in two batches if pieces cannot sit comfortably in one layer.
Reduce heat to medium, add shallot to your skillet, and cook for 2 minutes, using a tablespoon from your measured broth to loosen browned bits if your pan looks dry.
Stir in garlic for 30 seconds, then add remaining broth, capers, and Dijon, scraping gently across your skillet’s base. Simmer for 3 to 5 minutes until liquid reduces to roughly ⅓ cup and looks slightly glossy.
Lower heat and stir in lemon zest, lemon juice, and butter, then add squash and chicken with any accumulated juices.
Fold for 2 to 3 minutes until hot, checking that sauce lightly coats strands instead of gathering underneath; if squash releases extra moisture, cook uncovered for another minute or two.
Fold in half your parsley, taste for lemon and salt, and divide among four bowls. Add roasted artichokes and remaining parsley at the table, which protects their browned edges from softening in sauce before anyone takes a bite!
Serving Suggestions
Pair with green beans, a cucumber and tomato salad, or a small piece of crusty bread for catching lemony juices. For lunch portions, pack artichokes separately and add after reheating.
3. Smoky Poblano and Black Bean Spaghetti Squash with Lime Crema
Sweet corn, creamy black beans, and smoky poblano pepper turn squash into a colorful dinner with plenty of texture, while melted Monterey Jack and a cool lime drizzle soften each warm, gently spicy bite.
A spoonful of tomato paste gives this filling depth without requiring a large amount of sauce. My preference is to finish with toasted pumpkin seeds, because a little crunch makes every forkful more interesting!
Servings: 4
Total time: About 70 to 90 minutes
Ingredients
- 1 spaghetti squash, about 3½ to 4 pounds
- 2 tablespoons olive oil, divided
- ¾ teaspoon fine salt, divided
- 1 small yellow onion, diced
- 1 large poblano pepper, stemmed, seeded, and cut into ½-inch pieces
- 1 medium red bell pepper, stemmed, seeded, and cut into ½-inch pieces
- 2 garlic cloves, finely minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 can black beans, 15 ounces, rinsed and drained
- ¾ cup frozen corn, thawed and patted dry
- ⅓ cup low-sodium vegetable broth
- ¾ cup shredded Monterey Jack, about 3 ounces
- ⅓ cup plain Greek yogurt
- 1 teaspoon finely grated lime zest
- 1 tablespoon fresh lime juice
- 1 to 2 teaspoons water, as needed for crema
- 3 tablespoons toasted, unsalted pumpkin seeds
- ¼ cup chopped fresh cilantro
How to Make It
Heat your oven to 400°F (205°C), halve and seed squash, and rub cut surfaces with 1 tablespoon olive oil and ½ teaspoon salt. Roast cut sides down for 40 to 55 minutes, then turn halves over, rest for 10 minutes, and scrape out 5 to 6 cups of strands.
Drain well if you see liquid collecting, since this recipe already has juicy vegetables doing their part.
Warm remaining 1 tablespoon olive oil in a wide, deep skillet over medium-high heat, add onion, poblano, and bell pepper, and cook for 8 to 10 minutes, stirring every minute or so.
Look for softened onion and a few browned patches on peppers, then add remaining ¼ teaspoon salt; if vegetables darken before softening, lower heat to medium and continue for another minute.
Stir in garlic, tomato paste, cumin, smoked paprika, and oregano, cooking for 1 minute while scraping and stirring so paste becomes a slightly darker red.
Add black beans, corn, and broth, then simmer uncovered for 4 to 6 minutes until beans are hot and most loose liquid has evaporated. Drag a spoon across your skillet’s base; a brief clear trail means filling is ready to meet squash.
Fold in squash gently and cook over medium heat for 3 to 5 minutes until hot, then taste and adjust seasoning before adding cheese.
Scatter Monterey Jack evenly over your skillet, reduce heat to low, and cover for 2 to 3 minutes until melted; lift the lid promptly afterward so condensation does not drip back into dinner.
Stir yogurt with lime zest and juice, adding water 1 teaspoon at a time until you have a thick drizzle.
Taste before adding salt, since that bright, tangy contrast should remain noticeable alongside beans and cheese; if you prefer a milder pepper flavor, replace poblano with another bell pepper next time.
Spoon squash into bowls and finish with lime crema, pumpkin seeds, and cilantro. Add those cool and crunchy ingredients after portioning, because they provide a lovely contrast to warm melted cheese, and nobody needs their pumpkin seeds taking a steam bath!
Serving Suggestions
Offer warm corn tortillas and sliced avocado alongside, or serve with a crunchy cabbage salad dressed with lime. Put hot sauce on the table so each person can choose their own heat level.
4. Harissa Shrimp Spaghetti Squash with Blistered Tomatoes and Feta
Harissa brings a warm chili kick to sweet roasted squash, blistered tomatoes soften into a thick sauce, and tender shrimp make this feel a little special without adding much cooking time. Feta adds small salty pockets, with lemon and parsley keeping each bite bright.
I recommend tasting your harissa before measuring, because one jar’s gentle warmth can be another jar’s full fire drill!
Servings: 4
Total time: About 70 to 90 minutes
Ingredients
- 1 spaghetti squash, about 3½ to 4 pounds
- 2 tablespoons olive oil, divided
- ¾ teaspoon fine salt, divided
- 1¼ pounds large raw shrimp, 21 to 25 per pound, peeled and deveined
- ¼ teaspoon black pepper
- 1 pint cherry tomatoes, about 10 ounces, halved
- 3 garlic cloves, finely minced
- 1 tablespoon tomato paste
- 1 to 2 tablespoons mild harissa paste; start with 1 teaspoon if using a hot variety
- ½ teaspoon ground cumin
- ⅓ cup water
- 1 tablespoon fresh lemon juice, or to taste
- ⅓ cup crumbled feta, about 2 ounces
- ¼ cup chopped fresh parsley
How to Make It
Heat your oven to 400°F (205°C), halve and seed squash, and coat cut surfaces with 1 tablespoon olive oil and ½ teaspoon salt. Roast cut sides down for 40 to 55 minutes, checking that strands separate easily, then turn halves cut sides up and rest for 10 minutes. Scrape out 5 to 6 cups of strands and drain if needed.
Pat shrimp dry and toss with remaining ¼ teaspoon salt and pepper, keeping them refrigerated while you prepare sauce. If using frozen shrimp, thaw completely in your refrigerator first, because partially frozen centers make it harder to cook every piece evenly.
When squash comes out of your oven, warm remaining 1 tablespoon olive oil in a wide, deep skillet over medium-high heat and add tomatoes cut sides down where practical.
Cook for 6 to 8 minutes, stirring occasionally once they begin to blister, then press a few with your spoon to release their juices while leaving others partly intact for texture.
Reduce heat to medium, stir in garlic, tomato paste, harissa, and cumin, and cook for 1 minute until fragrant. Add water and simmer for 3 to 5 minutes until sauce thickens enough to coat a spoon; taste a little cooled sauce and increase harissa gradually if you want more warmth, since adding heat is much easier than politely asking it to leave!
Nestle shrimp into simmering sauce in a single layer and cook for about 2 to 3 minutes per side, turning once, until flesh is pearly and opaque throughout.
Transfer cooked shrimp to a clean plate as they finish, leaving sauce in your skillet; smaller pieces may be ready first, so let their appearance guide you alongside timing.
Fold squash into tomato sauce over medium-low heat for 2 to 3 minutes until hot and evenly coated, then remove from heat and add lemon juice.
Return shrimp just long enough to warm through, divide among bowls, and finish with feta and parsley; keeping cooked shrimp out of prolonged heat helps preserve their tender texture.
Serving Suggestions
Serve with cucumber ribbons tossed in lemon and olive oil, plus warm pita for scooping up tomatoes. A spoonful of plain yogurt at the table gives anyone who overshot their harissa comfort zone a cooling option.
5. Roasted Garlic and White Bean Spaghetti Squash Gratin
This gratin has a creamy white bean sauce, mellow roasted garlic, and rosemary crumbs that turn golden around a bubbling cheese topping. Cannellini beans blend into a smooth sauce while a second portion stays whole, giving you creamy and tender textures in one forkful.
I recommend keeping rosemary finely chopped so its fragrance spreads through your topping without leaving anyone chewing on a tiny pine branch!
Servings: 4 generous main servings
Total time: About 90 to 120 minutes
Ingredients
- 1 spaghetti squash, about 3½ to 4 pounds
- 2 tablespoons plus 1 teaspoon olive oil, divided, plus a little for your baking dish
- ¾ teaspoon fine salt, divided, plus more only if needed
- 1 medium head garlic, about 8 to 10 cloves
- 2 cans cannellini beans, 15 ounces each, rinsed and drained, about 3 cups total
- ¾ cup whole milk
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh lemon juice
- ½ cup finely grated Parmesan, about 1½ ounces, divided
- ¼ teaspoon black pepper
- 3 ounces baby spinach, roughly chopped
- ½ cup shredded low-moisture mozzarella, about 2 ounces
- ½ cup panko breadcrumbs
- 1 teaspoon finely chopped fresh rosemary
How to Make It
Heat your oven to 400°F (205°C), halve and seed squash, and rub cut surfaces with 1 tablespoon olive oil and ½ teaspoon salt.
Set cut sides down on a rimmed sheet pan, then slice about ¼ inch from the top of your garlic head to expose cloves, drizzle with 1 teaspoon olive oil, and wrap loosely but securely in foil.
Roast both for 40 to 55 minutes, removing garlic once cloves are soft enough to squeeze; squash may need a little longer.
Turn squash halves cut sides up and let both squash and garlic cool for about 10 minutes. Scrape out 5 to 6 cups of squash strands, drain in a colander for 5 minutes if wet, and blot gently with a clean towel.
This is a step I would keep even on a busy evening, because excess water can loosen your bean sauce during baking. Keep your oven at 400°F (205°C).
Squeeze roasted garlic from its skins into a food processor or blender and add half your beans, milk, Dijon, lemon juice, ¼ cup Parmesan, remaining ¼ teaspoon salt, and pepper.
Blend for 45 to 60 seconds, scrape down sides, and blend again until smooth; you want a thick sauce that falls slowly from a spoon, not a completely stiff paste.
Put warm squash in a large mixing bowl, add spinach, and fold for a minute or two so leaves begin to wilt in residual heat.
Stir in bean sauce and remaining whole beans, then taste and adjust salt before spreading into a lightly oiled 9-by-13-inch, 3-quart baking dish. If squash has cooled too much to wilt spinach, that is fine; leaves will soften during baking.
Scatter mozzarella over squash, then combine panko, rosemary, remaining ¼ cup Parmesan, and remaining 1 tablespoon olive oil in a small bowl until crumbs are evenly moistened. Sprinkle across your baking dish, reaching corners as well as the center, because those crisp little edges tend to disappear first!
Bake uncovered for 20 to 25 minutes, until crumbs are golden, edges bubble, and the center reaches 165°F (74°C); allow longer if your mixture started cool. If topping browns before the center is hot, cover loosely with foil and continue baking.
Rest for 5 to 10 minutes before serving so sauce can settle around squash instead of running across your plate.
Serving Suggestions
Pair with a sharp green salad dressed with red wine vinegar, or serve alongside roasted broccoli with lemon. This is a generous meatless main, and small plates of sliced tomatoes or olives make an easy addition.
6. Sesame Ginger Tofu Spaghetti Squash with Crunchy Cucumber
Golden tofu, a glossy peanut and ginger sauce, and cool cucumber make a bowl with a delicious mix of warm, crisp, and fresh textures. A little rice vinegar keeps peanut butter from feeling too heavy, while scallions and chopped peanuts add a lively finish.
My recommendation is to spoon sauce-coated squash into bowls first and add tofu afterward, giving those carefully browned edges a chance to stay crisp!
Servings: 4
Total time: About 80 to 100 minutes
Ingredients
- 1 spaghetti squash, about 3½ to 4 pounds
- 3 tablespoons neutral oil, such as avocado or canola, divided
- ½ teaspoon fine salt
- 2 packages extra-firm tofu, 14 ounces each, drained
- ¼ cup reduced-sodium soy sauce, divided
- 2 tablespoons cornstarch
- 2 tablespoons smooth peanut butter, well stirred
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon finely grated fresh ginger
- 1 small garlic clove, finely grated
- 2 teaspoons toasted sesame oil
- 2 to 4 tablespoons warm water, as needed for sauce
- 3 Persian cucumbers, thinly sliced
- 3 scallions, thinly sliced
- ¼ cup unsalted roasted peanuts, chopped
- ¼ teaspoon crushed red pepper flakes, optional
How to Make It
Wrap drained tofu in clean towels and place beneath a cutting board weighted with a skillet for 15 to 20 minutes while you prepare squash. Heat your oven to 400°F (205°C), halve and seed squash, and rub cut surfaces with 1 tablespoon neutral oil and salt.
Roast cut sides down on a rimmed sheet pan for 40 to 55 minutes, then rest cut sides up for 10 minutes before scraping out 5 to 6 cups of strands.
Pat pressed tofu dry and cut into ¾-inch cubes, then gently toss with 1 tablespoon soy sauce and remaining 2 tablespoons neutral oil.
Sprinkle cornstarch over tofu in two additions, turning carefully between each until no large dry patches remain, and spread on a second parchment-lined rimmed sheet pan with space between pieces. A crowded tofu party produces soft edges, so use a large pan!
Roast tofu at 400°F (205°C) for 30 to 40 minutes, turning after about 20 minutes, until several faces are golden and edges feel firm.
Bake alongside squash, rotating pans or switching racks if needed for even browning; if tofu finishes first, leave it uncovered on its sheet pan while you finish sauce, since a lid would trap steam and soften its crust.
Whisk peanut butter with remaining 3 tablespoons soy sauce, rice vinegar, maple syrup, ginger, garlic, and sesame oil.
Add warm water 1 tablespoon at a time, starting with 2 tablespoons, until sauce flows in a thick ribbon; different peanut butters need different amounts, so stop before it becomes thin and watery. Stir in optional pepper flakes if you want a little warmth.
Drain squash well, then warm sauce in a wide, deep skillet over low heat for about 1 minute, stirring constantly so it does not catch.
Fold in squash and increase heat to medium-low for 3 to 5 minutes, tossing gently until strands are hot and coated; add another tablespoon of water only if sauce looks pasty, and give watery strands another minute uncovered instead of adding liquid automatically.
Divide warm squash among four bowls and add tofu, cucumber, scallions, and peanuts just before serving.
Keep cucumber off your hot skillet so it stays cool and crunchy, and resist tossing every topping into sauce, because those separate textures are what make this bowl so good!
Serving Suggestions
Serve with lime wedges and a side of steamed edamame, or add a small scoop of brown rice for a larger meal. For packed lunches, store cucumber, peanuts, and tofu separately from sauced squash; reheat tofu in an oven or air fryer to help restore its edges.
Make Ahead and Leftovers
- Roast squash a day ahead to shorten dinner preparation, then drain any liquid that collects before using it.
- Refrigerate cooked squash and finished dishes in shallow, covered containers within 2 hours, or within 1 hour when temperatures are above 90°F (32°C), and keep your refrigerator at 40°F (4°C) or below.
- Use leftovers within 3 to 4 days, counting from when the oldest cooked ingredient was prepared, and reheat to 165°F (74°C).
- Keep crumbs, nuts, cucumber, and fresh finishing ingredients separate so they retain their texture.
Whether you reach for buttery mushrooms, lemony chicken, smoky beans, or a bubbling garlic gratin, these spaghetti squash recipes give you six delicious reasons to make room for that golden vegetable on your dinner table.
Choose whichever flavor makes your mouth water, take a moment to let extra steam escape, and finish with something bright or crunchy.
A forkful of tender squash, a sauce you want to swipe from your plate, and a dinner worth making again are waiting!
