Spaghetti squash is such a cozy fall and winter ingredient. Once cooked, it shreds into perfect “spaghetti” noodles and can replace store-bought noodles in just about any dish.
From stuffed spaghetti squash to casseroles to roasted spaghetti squash noodles, you’ll love trying new recipes with this versatile and healthy ingredient!
Why We Love Spaghetti Squash
If you’re looking for a gluten-free and plant based noodle option, it’s hard to beat spaghetti squash. Here’s what we love:
- We love that it’s a “real food” option. No boxes or processing here 🙂
- It’s easy to roast in the oven or even make in the Instant Pot.
- The squash is pretty neutral tasting so it goes with just about anything.
- Isn’t it fun to make your own “noodles” at home?
Looking for more cozy recipes? Check out all of our Healthy Comfort Food Recipes!
How to Cook Spaghetti Squash
Our go-to way to cook a spaghetti squash is to roast it in the oven. Here’s how:
- Preheat your oven to 400° Fahrenheit and line a sheet pan with parchment for easy clean up.
- Cut the squash in half and scoop out the seeds.
- Place the squash cut side down on the sheet pan.
- Bake in the oven for 30-45 minutes, depending on the size of your squash.
Be careful not to overcook the squash, or it can get mushy. You can test the squash by poking the squash “meat” with a fork. If it is still hard and not easily pierced with a fork it needs to cook and soften up a little more.
Our Favorite Healthy Spaghetti Squash Recipes
We’ve heard from some folks that they can find spaghetti squash in the store year-round, but for us it’s mostly a fall and winter ingredient.
So bundle up with the cozy flavors of fall and make some of these healthy dinner recipes for your family! We know you’ll love these unique and comforting recipes featuring this healthy noodle option.
Stuffed Spaghetti Squash
One of the best ways to serve a spaghetti squash is to load everything right back into the shell for serving! It’s a beautiful way to present a meal and this one is fun for the whole family.
Easy Spaghetti Squash Recipes
The easiest way to enjoy some spaghetti squash is to cook it and mix it up with a bunch of other goodies. Top it with some marinara sauce for a classic spaghetti or use it in place of regular noodles for some alfredo or chow mein. Enjoy!
Spaghetti Squash Casserole Recipes
These baked spaghetti squash casserole recipes are some of our most popular recipes! They have all of the comfort food vibes without all the guilt. Warm and filling, these casseroles are tasty and the perfect family friendly healthy meal.
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10 Cozy Spaghetti Squash Recipes & Chicken Carbonara
- 1 medium spaghetti squash, sliced in half lengthwise and seeds removed
- 8 pieces bacon, chopped into small pieces
- 1.5 lbs boneless skinless chicken thighs
- 1 tbsp Italian seasoning
- Sea salt and pepper (about 1/2 tsp each)
- 1 cup almond milk (or full fat coconut milk)
- 1/2 cup chicken broth
- 2 tbsp arrowroot starch
- 1/2 tsp garlic powder (or sub 1 tbsp garlic oil)
- 1/2 tsp sea salt
- 4 cups spinach, chopped
- 1/2 cup pecorino romano or parmesan cheese (optional – omit for Whole30 and strict Paleo)
- Fresh parsley, chopped
- Preheat oven to 400° Fahrenheit and line a baking sheet with parchment paper.
- Slice spaghetti squash in half lengthwise, scoop out the seeds and place open side down on the lined baking sheet. Place in the oven to bake for about 30 minutes. Once done, remove from the oven and set aside to cool enough to handle.
- While the spaghetti squash cooks, chop and place bacon in a large skillet over medium heat. Cook until it just starts to get crispy. Remove and set aside on a paper towel lined plate and reserve bacon grease in the pan.
- In the same pan, add chicken thighs to the pan and season with half the Italian seasoning, salt and pepper. Cook for about 6 minutes, until the bottom gets golden brown and then flip. Season with the rest of the Italian seasoning, salt and pepper and cook for another 6 or so minutes, or until chicken is fully cooked. Remove and set on a cutting board. Turn heat off and leave skillet as is. Cut the chicken into thin strips.
- Combine almond milk, chicken broth, sea salt garlic powder and arrowroot starch in a bowl and whisk to combine. Set aside.
- Once spaghetti squash is done and has cooled just enough to handle, scoop the flesh out with a fork onto the sheet pan you cooked it on. Discard the shells.
- Turn the heat on the pan you cooked the chicken in to low. Stir the almond milk mixture again to dissolve the arrowroot starch. Add the sauce mixture to the pan. Increase heat if needed to bring the sauce to a low simmer. Stirring frequently, simmer sauce for 3-4 minutes, or until it thickens.
- Add the spaghetti squash noodles to the pan and mix to coat with the sauce. Add spinach to the skillet and mix in. Simmer for 2-3 minutes, until spinach wilts. Add bacon and chicken back to pan. Mix ingredients.
- Serve and top with cheese (optional) and chopped parsley. Enjoy!