However you put it, spaghetti is a staple food anywhere you go and people are still inventing new ways to be creative with it. Speaking of creativity, did you know there’s such a thing as Spaghetti Squash? No kidding. It’s not really spaghetti, though. In fact, it’s a healthier version of spaghetti specially if you’re trying to avoid the unnecessary carb intake. Spaghetti Squash recipes are all over the internet but we’ve narrowed it down to 7 of the best we can find. A little bit of a caveat: they are nothing like spaghetti but some would argue they taste even better.
Twice-Baked Spaghetti Squash
• 2 spaghetti squash, medium
• 2 cups pasta sauce
• ¾ pound turkey sausage, mild
• 8 ounce fresh mozzarella cheese, grated
• Cracked pepper
• Kosher salt
• Ground nutmeg
• Preheat oven to 425°. Lay down a rimmed baking sheet then layer it with parchment paper.
• Cut your squashes in half, remove the insides, place them bottom down on the baking sheet; drizzle the squash with olive oil and grainy kosher salt. Flip them up and drizzle them with more olive oil and salt. Set aside the insides of the squash to roast the seeds!
• Bake until the skin effortlessly gives when you poke it. This baking time will vary drastically by the size of your squash; 30-60 minutes.
• Prepare the filling while the squash bakes. Brown the turkey sausage and combine it with the pasta sauce. Heat them up over a low-flame in a medium saucepan.
• Take the squash with tongs and scrape the insides into a medium size bowl.
• Repeat the steps with all other squash halves.
• Season them with a good amount of kosher salt, olive oil, ground pepper, and ground nutmeg.
• Now fill up the empty squash skins with the spaghetti squash.
• Top it off with about ¼ of the turkey sausage pasta sauce; sprinkle the mozzarella on top.
• Broil it until the cheese melts and browns. Serve immediately.
Spaghetti Squash with Tomatoes and Basil
• 1 pc. spaghetti squash
• 1 tbsp. olive oil
• 4 minced garlic cloves
• 2 chopped tomatoes
• A bit of chopped basil leaves
• Your favorite salt and pepper
• 1 tsp. balsamic vinegar
• 1/4 cup grated parmesan cheese
• Carefully pierce the spaghetti squash in a few places using a good paring knife.
• Microwave the squash for 10-12 minutes on high setting. Make sure you rotate the squash midway.
• After the time lapses, the squash should be soft enough to be pierced easily by a fork.
• Cool the squash down for a few minutes. Afterwards, cut it in half, lengthwise.
• All you need are the strands so scrape them off carefully. Discard the skin and the seeds.
• Get a large saute pan and heat up over medium with the olive oil. Drop the garlic and cook them for about a minute. Add the tomatoes and basil and cook for 2 minutes.
• Increase heat to medium-high setting and add the spaghetti squash.
• Toss them together.
• Season it with salt and pepper; drizzle with balsamic vinegar.
• Top it all off with the grated cheese and serve.
Baked Spaghetti Squash and Cheese
• 5 1/2 cups spaghetti squash, cooked
• 1 tablespoon butter
• 1/4 cup onion, minced
• 8 oz Sargento 2% reduced fat cheddar, mild
• Desired amount of salt and pepper
• 1 tablespoon olive oil
• 1/4 cup flour
• 2 cups milk, skim
• 1 cup chicken broth, fat free
• 4 cups baby spinach
• 1/8 cup parmesan, grated
• Preheat oven to 375ºF. Lengthwise, cut squash and discard seeds.
• Place squash on a baking sheet. Bake until tender.
• Place the strands of squash in a medium bowl; maintain oven temperature. Discard or compost the skin.
• Over medium heat, warm-up the butter and oil in a saucepan. Toss in thwe onions and cook them together for about 2 minutes. Drop in flour. Decrease heat to low and allow it to cook while stirring simultaneously for about 4 minutes.
• You can then add milk and the chicken broth.
• Continue whisking them while increasing the heat to medium-high until it boils. The texture must be smooth and thick. Stir more for 2 minutes then season with salt and pepper.
• If thick enough, remove from the heat.
• Toss in the cheddar cheese and mix well until melted.
• Fine-tune salt and pepper to taste.
• Add the cooked spaghetti squash and baby spinach.
• Dispense into a baking dish and dust parmesan cheese on top.
• Bake for 25 to 30 minutes or until bubbly and golden. Serve immediately.
Baked Spaghetti Squash with Garlic and Butter
• 1 spaghetti squash, small
• 2 tbsp. butter
• 2 garlic cloves, minced
• 1/4 cup parsley, minced
• 1/2 tsp. salt
• 1/4 cup parmesan cheese, shredded
• Preheat oven to 375F. Using a paring knife, pierce squash a few times.
• Bake spaghetti squash for about an hour or until the skin is soft enough. Cool for 10 minutes.
• Cut the squash in half, lengthwise. Scrape and remove seeds. Continue scraping to get strands.
• Over medium-low heat, warm up a large saute pan with the butter and garlic.
• Once garlic is fragrant, drop the parsley, spaghetti squash strands, and salt together.
• Toss them well, dust parmesan cheese. Taste to check if more salt is needed. Serve immediately.
Spaghetti Squash Lasagna
• 3 cups cooked spaghetti squash
• 2 cups marinara sauce
• 1 cup ricotta, part skim
• 6 oz mozzarella, part skim and shredded
• 8 tsp parmesan cheese
• Preheat oven to 375°F
• In an oven safe baking dish, ladle about 1/4 cup marinara sauce on the bottom.
• Top with 3/4 cup of cooked spaghetti squash and spread them evenly.
• Drop in 1/4 cup ricotta.
• Dust with 1 teaspoon of parmesan cheese and about .75 ounce mozzarella. Top it all off with the remaining sauce, mozzarella, and parmesan cheese.
• Foil it up and bake for 20 minutes, or ’til cheese is smelted and the edges start to bubble up; expose and bake more for about 5 minutes.
Southwestern Spaghetti Squash with Chipotle Peppers, Cilantro & Queso Fresco Cheese
• 1 spaghetti squash, about 3 lb.
• 2 seeded and finely chopped chipotle peppers in adobo sauce
• 2 tbsp. olive oil, extra virgin
• 1/2 cup queso fresco cheese, crumbled; add more for garnish
• 1/4 cup cilantro, finely chopped; add sprigs for garnish
• 1/2 tsp kosher salt
• 1/4 tsp black pepper, ground
• Pierce the spaghetti squash in several places.
• Place it in a glass baking dish and microwave on high for 15 minutes; turn squash halfway.
• Cool down for 10 minutes after cooking.
• Cut in half lengthwise, scrape seeds and fibers.
• Scrape the strands and place on a bowl.
• Put chopped chipotle peppers and olive oil together and whisk them.
• Dispense the mixture onto the spaghetti squash and toss until evenly mixed.
• Add in the fresco cheese, the salt, the cilantro, and pepper.
• Toss again.
• Serve and garnish with remaining fresco cheese and cilantro.
Spaghetti Squash Fritters
• 6 oz. cooked spaghetti squash
• 1 large egg
• 1 tsp. olive oil
• ½ tsp. kosher salt
• ¼ tsp. garlic powder
• ⅛ tsp. black pepper
• ⅛ tsp. dried thyme
• In a bowl, beat the egg, salt, garlic powder, thyme, and the black pepper together. Drop the squash and mix until combined.
• Heat a nonstick skillet over medium heat for about 5 minutes.
• Brush the olive oil to coat. Spoon in batter onto the skillet; two tbsp. per fritter.
• Flatten with a spatula.
• Cook each side for 3 minutes until they are crisp and browned.
Try these recipes out. They were specially picked for their ease of preparation and cooking methods. They are also all guaranteed healthy and will definitely satisfy your spaghetti cravings. These meals better served with friends and family so make sure you impress them with your healthy spaghetti squash dish!