2 Delicious Spaghetti Squash Recipes

Looking for some new Spaghetti Squash Recipes to take advantage of this in-season vegetable? Here are two easy recipes that your whole family will enjoy.

Looking for some new Spaghetti Squash Recipes to take advantage of this in-season vegetable? Here are two easy recipes that your whole family will enjoy. #spaghettisquash #easydinner #glutenfree #wintersquash

Cooking Spaghetti Squash

Not all of my winter squash were successful in my garden this summer, as many of the varieties I planted got choked out by the pumpkin plants. Well, there’s always next year right? But one thing that did grow, and that grew in abundance, was my spaghetti squash.

I wasn’t even sure if I wanted to plant spaghetti squash this year after trying it for the first time last year and not being overly thrilled with the taste. But since our little Farmer Boy is totally into “noodles” right now I thought this might be a fun veggie for him.

We picked our squash in September and let it “cure” for a few weeks before trying it out in some new recipes. Today I wanted to share with you some of the easy spaghetti squash recipes we’ve been making that have actually changed our mind about this veggie!

–Find more ideas on Cooking Winter Squash here!

One note: the spaghetti squash we grew were very large. One is enough to feed the 3 of us solid food eaters for 2 meals. If you have smaller squash or a larger family you may have to make several to have leftovers.

Cheesy Spaghetti Squash

Cheesy Spaghetti Squash

We started by making some baked spaghetti squash for this meal and it was very simple! All you need is:

  • Spaghetti Squash
  • 1/4 cup Mozzarella Cheese per half squash
  • 1/4 cup diced Tomato per half squash
  • Minced Garlic
  • Olive Oil

Start by cutting your spaghetti squash in half and scoop out the seeds. Place the squash, with the cut side up on a baking sheet or bar pan. Drizzle with olive oil and sprinkle with a bit of garlic. Bake at 400 degrees for 45 minutes or until the insides of the squash can be “fluffed”.

Remove the squash from the oven and fluff up the spaghetti part. Carefully mix the cheese and diced tomatoes into each half of the squash (except one if you are using it for the second meal). Place back in the oven and bake a little while longer until the cheese is melted. Serve warm.

Need to print this to add to your Recipe Binder? Get the recipe below:

Cheesy Baked Spaghetti Squash

Ingredients

  • Spaghetti Squash
  • 1/4 cup Mozzarella Cheese per half squash
  • 1/4 cup diced Tomato per half squash
  • Minced Garlic
  • Olive Oil

Instructions

  1. Start by cutting your spaghetti squash in half and scoop out the seeds.
  2. Place the squash, with the cut side up on a baking sheet or bar pan. Drizzle with olive oil and sprinkle with a bit of garlic.
  3. Bake at 400 degrees for 45 minutes or until the insides of the squash can be "fluffed".
  4. Remove the squash from the oven and fluff up the spaghetti part. Carefully mix the cheese and diced tomatoes into each half of the squash.
  5. Place back in the oven and bake a little while longer until the cheese is melted. Serve warm.

squash

Spaghetti Squash and Meatball Soup

So as long as you saved the spaghetti from one half of the squash that you cooked previously you can make this meal without having to bake another squash! Here’s what you need:

  • 2 cups cooked Spaghetti Squash
  • 3 cups diced Tomatoes or Tomato Sauce
  • 1 pound cooked Meatballs (about 10 to 15 meatballs, we use our Make Ahead Meatballs)
  • 1 teaspoon minced Garlic
  • 1 medium Onion, chopped
  • 6 cups Beef Stock

Place all of the above ingredients together in your slow cooker in the morning. Cook on high for 6 hours and then switch to low for 2 hours.

As I mentioned above, we used one huge spaghetti squash, cooked the entire thing in the oven for the first meal but didn’t add the cheese to the second half of the squash. Then we used the “leftovers” from that second cooked squash and made the soup the following day. I’m loving the versatility of this squash!

Need to print this to add to your Recipe Binder? Get the recipe below:

Spaghetti Squash and Meatball Soup

Ingredients

  • 2 cups cooked Spaghetti Squash
  • 3 cups diced Tomatoes or Tomato Sauce
  • 1 pound cooked Meatballs about 10 to 15 meatballs, we use our Make Ahead Meatballs
  • 1 teaspoon minced Garlic
  • 1 medium Onion chopped
  • 6 cups Beef Stock

Instructions

  1. Place all of the above ingredients together in your slow cooker in the morning.
  2. Cook on high for 6 hours and then switch to low for 2 hours.

Here are some more posts that you might enjoy:

How to Cut Butternut Squash (Easily!)
11 Ways to Use Squash Seeds and Pumpkin Seeds
Yellow Squash Cheddar Biscuit Recipe
Simple Summer Squash Bake
Roasted Vegetable Soup Recipe
DIY Cold Storage and Frugal Root Cellar Ideas

Trying to plan better, more frugal meals for your family so that you always have a warm meal on the table and aren’t wasting money at the grocery store? You’ve got to check out my ebook Meal Planning Made Simple. Even if you thought meal planning didn’t work for your family, this ebook will help you find the perfect fit for your family’s style.

Do you love cooking spaghetti squash? What are some of your favorite dishes to make with it?

merissabio

This post on Spaghetti Squash Recipes was originally published on Little House Living in November. It has been updated as of November 2019.

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22 Comments

  1. I never had much luck with spaghetti squash growing. I like it,but haven’t bought any in a long time. Your meatball soup sounds good,so maybe when I’m out again I’ll get one and try it. I like to try new things in the kitchen!

  2. We just had spaghetti squash at my house, too. It’s amazing how you can toss it with different kinds of seasoning. We like tossing it with a little cumin and chili powder and it becomes the base to be topped by chili, Mexican beans, guacamole, etc.

    And one of the most fun things to do is to let the skin “bowl” dry and use it to hold a little dirt for starting seeds of different kinds, or could be used to hold vegetable peelings to be used in your compost.

  3. Those both sound amazing. I love Spaghetti squash, and when it’s in season, I try to replace pasta with it in several dishes. I’ve even used it in pad thai before. So good!

  4. There was a time when I didn’t like spaghetti squash either, but have found ways that I like it. I like it as an alternative to spaghetti noodles in spaghetti with ground beef marinara. I especially like it when said spaghetti sauce is and Arrabbiata sauce (which tend to be spicy). My husband will eat it that way too. I am going to try your cheesy squash next time I happen to pick up a squash. Thanks!

  5. Thanks for sharing these recipes! I’ve never had spaghetti squash, but I’ve been wanting to try one. Maybe I’ll try to grow some next year. I’m pinning this for future reference! Have a great day.

    Blessings,
    Missy

  6. We love spaghetti squash!!! It is our lunch at least twice a week. I just cook on 400 until soft with just a bit of water in the pan. Then Ijust add butter and a bit of salt. My 2 year old can eat a half by herself at times! It is one of her most favorite foods!!!

  7. I just havea question about storing them. A few weeksago I got 15 for $12 at a farmers market which I thought was a great deal. I put them in my mil’s extra refrigerator thinking they would last longer. Now today I was told that is too cold. I can’t get there until later today to get them and check on them. If they are still good can I take them out and will they still keep? So upset, Hope I did not just waste 15 squash!!!!

    1. I think they should be fine. In general you want to store winter squash around 50 degrees. I keep mine in our mudroom because it’s not heated and stays around that temp.

  8. Merissa, I love spaghetti squash, too. Here is my favorite recipe.
    Cook the squash as you suggested.
    Brown 1 lb. Italian sausage
    Take any vegie you have on hand…I love carrots, celery, small jalapenos, tomatoes undrained, even other squashes. I stir fry these to desired consistency. Throw it altogether and serve on top of spaghetti squash with parmesan if you like.
    Enjoy!!!

  9. Merissa I can’t wait to try your soup. I love both soup and spaghetti squash. In fact I have a Pinterest board just for Spaghetti Squash. I have pinned your recipes there for safe keeping. I enjoy pasta sauce, chili, and even BBQ chicken over spaghetti squash. My last experiment was Asian Spaghetti Squash, delicious. The strands work well as “ramen noodles” too. Such a great veggie!

  10. I think I am going to have to try a spaghetti squash now! We are selling boatloads of locally grown ones at the health food store I work at, so now would be a good time! I wonder if I could adjust this for the slow cooker?? Hmm…

    Thanks for linking up at the WWDP this week!

    Nicole =)

    1. I think you could do the initial cooking in the slow cooker for sure, might need to pop it in the oven for that last bake to help the cheese melt though. 🙂

  11. We had an absolute bumper crop of spaghetti squash, so I need ideas! This soup will definitely be going on our menu one night 🙂
    Found you at Clever Chicks Blog Hop

  12. Autumn squash make so many great meals. I like that you are using the spaghetti squash for double duty in these recipes. Thanks for sharing these with us at the Let’s Get Real link party.

  13. I have two great recipes that are easy, one is a Pad Thai using spaghetti squash instead of noodles, you can prepared sauce at the store or make homemade, basically a stir fry. The other you cook the squash as normal, then separately on a cookie sheet put tomatoes halved, sliced onion,fresh basil, minced garlic, any other fresh spice you like, drizzle with olive oil & back in the oven on 400 until the the tomatoes pop & juices run. Pour the whole thing over hot spaghetti squash noodles, add some parmesian.

  14. We love it with caramelized onions, mushrooms, a handful of fresh spinach (or a small amount of chopped greens of any kind, wilted) and a drizzle of cream. Occasionally we add minced garlic and/or cooked, crumbled bacon.

    Sometimes we serve spaghetti squash with just a little butter, garlic, and Parmesan cheese.