10 Delicious Spaghetti Squash Recipes for Low-Carb Comfort Food

Low-carb living doesn't mean sacrificing flavor or comfort. With spaghetti squash as a staple, you can whip up delicious meals that fit perfectly into your keto lifestyle. This collection features mouthwatering recipes that highlight the versatility of spaghetti squash, making healthy eating a breeze and a delight.

Savoring Spaghetti Squash: A Classic Italian Twist

Spaghetti squash is a fantastic alternative for those on a low-carb diet. It mimics the texture of traditional pasta while being light and nutritious. In this section, we’ll explore a delightful spaghetti squash recipe that gives a classic Italian twist, perfect for keto dieters.

Imagine a plate filled with strands of spaghetti squash, topped with crispy bacon, a perfectly poached egg, and a sprinkle of parmesan cheese. This dish not only looks appealing but also packs a punch in flavor. The creamy yolk of the egg adds richness, while the bacon brings a savory crunch. Fresh herbs like parsley elevate the dish, making it a feast for both the eyes and the palate.

Let’s get cooking! Here’s a simple recipe to create this comforting meal at home.

Ingredients

• 1 medium spaghetti squash
• 4 slices of bacon, chopped
• 2 large eggs
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Place the squash halves cut-side down on a baking sheet. Roast for about 30-40 minutes until tender.
3. While the squash is roasting, cook the chopped bacon in a skillet over medium heat until crispy. Remove and drain on paper towels.
4. In the same skillet, poach the eggs to your liking.
5. Once the squash is done, use a fork to scrape the flesh into strands. Season with salt and pepper.
6. To serve, place the spaghetti squash on a plate, top with crispy bacon, a poached egg, and sprinkle with parmesan and parsley.

Comfort In A Bowl: Cheesy Spaghetti Squash Bake

Cheesy Spaghetti Squash Bake is a delightful twist on traditional comfort food. This dish combines the lightness of spaghetti squash with rich, creamy cheese, creating a satisfying meal that fits perfectly into a low-carb lifestyle. The golden strands of squash mimic pasta, while the melted cheese adds that comforting touch we all crave.

The image shows a beautifully baked casserole, bubbling with melted cheese and garnished with fresh basil. The warm, inviting colors make it hard to resist. This dish is not just about looks; it’s packed with flavor and nutrition, making it a go-to for anyone on a keto diet.

To make this dish, you’ll need a few simple ingredients. The combination of spaghetti squash, spinach, and cheese creates a hearty meal that feels indulgent without the carbs. It’s perfect for a cozy dinner or a meal prep option for the week.

Ingredients

• 1 medium spaghetti squash
• 2 cups fresh spinach
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender.
3. While the squash is roasting, sauté the minced garlic in a pan until fragrant. Add the fresh spinach and cook until wilted. Remove from heat.
4. Once the squash is done, let it cool slightly. Use a fork to scrape the flesh into strands and place them in a large bowl.
5. Add the sautéed spinach, ricotta cheese, half of the mozzarella, Italian seasoning, salt, and pepper to the bowl. Mix well.
6. Transfer the mixture to a greased baking dish. Top with the remaining mozzarella and Parmesan cheese.
7. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
8. Garnish with fresh basil before serving.

A Hearty Dish: Spaghetti Squash With Meatballs

Spaghetti squash with meatballs is a fantastic low-carb alternative to traditional pasta dishes. This dish combines the light, fluffy texture of spaghetti squash with savory meatballs and rich marinara sauce. The vibrant colors in the image show off the golden strands of squash topped with juicy meatballs, fresh herbs, and a sprinkle of cheese. It’s a comforting meal that feels indulgent without the carbs.

To make this dish, start by roasting the spaghetti squash until it's tender. While it cools, prepare the meatballs using ground meat, herbs, and spices. Once the meatballs are cooked, mix them with your favorite marinara sauce. Finally, serve the meatballs over a bed of spaghetti squash, garnished with fresh parsley and grated cheese for an extra touch.

Ingredients

• 1 medium spaghetti squash
• 1 pound ground beef or turkey
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs (or almond flour for a lower carb option)
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups marinara sauce
• Fresh parsley for garnish
• Grated cheese for serving

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut-side down on a baking sheet and roast for about 40 minutes, or until tender.
2. While the squash is roasting, mix the ground meat, Parmesan cheese, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper in a bowl. Form the mixture into meatballs.
3. In a skillet over medium heat, cook the meatballs until browned on all sides and cooked through, about 10-12 minutes. Add the marinara sauce to the skillet and let it simmer for a few minutes.
4. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Serve the meatballs and sauce over the spaghetti squash.
5. Garnish with fresh parsley and additional cheese if desired. Enjoy your hearty, low-carb meal!

Rich And Creamy: Alfredo Spaghetti Squash Delight

When you think of comfort food, creamy Alfredo sauce often comes to mind. This recipe takes that classic dish and gives it a low-carb twist using spaghetti squash. The squash mimics the texture of traditional pasta, making it a perfect base for the rich sauce.

The image showcases a plate of spaghetti squash topped with a luscious Alfredo sauce, garnished with fresh parsley. The creamy texture of the sauce clings to the strands of squash beautifully, making it a feast for the eyes as well as the palate. On the side, you can see some garlic bread, which pairs perfectly with this dish.

This Alfredo Spaghetti Squash Delight is not just delicious; it's also simple to make. With just a few ingredients, you can whip up a meal that feels indulgent while keeping your carb count low. Let's get into the ingredients and steps to create this delightful dish!

Ingredients

• 1 medium spaghetti squash
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Prepare the Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
2. Make the Alfredo Sauce: In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper.
3. Combine: Once the squash is done, use a fork to scrape the flesh into strands. Toss the spaghetti squash with the Alfredo sauce until well coated.
4. Serve: Plate the spaghetti squash and top with additional Parmesan and fresh parsley. Enjoy your creamy, low-carb delight!

A Vegetarian'S Dream: Spaghetti Squash Primavera

Spaghetti squash primavera is a colorful and healthy dish that brings together the best of fresh vegetables. Imagine a bowl filled with tender strands of spaghetti squash, vibrant yellow bell peppers, juicy cherry tomatoes, and crisp zucchini. This dish is not just a feast for the eyes; it’s also packed with nutrients and flavor.

The image captures the essence of this dish perfectly. The bright colors of the vegetables pop against the backdrop of a sunny garden, making it an inviting meal for any occasion. The olive oil in the background hints at the rich, savory flavors that will come together in this delightful recipe.

This vegetarian dish is perfect for those following a low-carb or keto diet. It’s light yet satisfying, making it a great choice for lunch or dinner. Plus, it’s simple to prepare, allowing you to enjoy a healthy meal without spending hours in the kitchen.

Ingredients

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1 teaspoon garlic powder

Instructions

1. Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, and season with salt, pepper, and garlic powder.
2. Bake the Squash: Place the squash halves cut side down on a baking sheet. Bake for about 30-40 minutes, or until the flesh is tender and easily shredded with a fork.
3. Sauté the Vegetables: While the squash is baking, heat a skillet over medium heat. Add a bit of olive oil and sauté the bell pepper and zucchini until they are tender, about 5-7 minutes. Add the cherry tomatoes and cook for another 2-3 minutes.
4. Combine: Once the spaghetti squash is done, use a fork to scrape the flesh into strands. Mix the squash with the sautéed vegetables and add fresh parsley. Adjust seasoning if needed.
5. Serve: Enjoy your spaghetti squash primavera warm, garnished with extra parsley if desired.

A Taste Of The South: Bbq Spaghetti Squash

Imagine a warm, inviting dish that brings the flavors of the South right to your table. BBQ spaghetti squash is a delightful twist on traditional barbecue. Instead of heavy pasta, you get the light and nutritious spaghetti squash, topped with tender pulled pork and a rich barbecue sauce.

This dish is not just tasty; it’s also keto-friendly. The spaghetti squash serves as a perfect low-carb alternative, making it a great fit for those following a keto diet. The combination of smoky flavors from the BBQ and the subtle sweetness of the squash creates a comforting meal that everyone will enjoy.

To make this dish, you'll need a few simple ingredients. The pulled pork can be made ahead of time, making this a quick meal option for busy weeknights. Serve it with a side of coleslaw for a refreshing crunch that balances the richness of the BBQ.

Ingredients

• 1 medium spaghetti squash
• 2 cups cooked pulled pork
• 1 cup barbecue sauce
• 1 cup shredded cheddar cheese (optional)
• 1 cup coleslaw mix
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Place the squash halves cut side down on a baking sheet. Roast for about 30-40 minutes until tender.
3. While the squash is baking, mix the coleslaw ingredients in a bowl. Combine the coleslaw mix, mayonnaise, apple cider vinegar, salt, and pepper. Set aside.
4. Once the squash is done, use a fork to scrape the insides into spaghetti-like strands.
5. In a bowl, mix the pulled pork with barbecue sauce. Spoon the mixture into the squash halves.
6. If using, sprinkle shredded cheddar cheese on top and return to the oven for an additional 5-10 minutes until the cheese is melted.
7. Serve with coleslaw on the side for a complete meal.

A Taste Of Comfort: Spaghetti Squash Mac And Cheese

Spaghetti squash mac and cheese is a delightful twist on the classic comfort food. This dish combines the creamy, cheesy goodness of traditional mac and cheese with the lightness of spaghetti squash. The golden, bubbly top adds a satisfying crunch, making it a perfect meal for any occasion.

In the image, you can see a beautifully baked dish of spaghetti squash mac and cheese. The golden crust on top is sprinkled with breadcrumbs, giving it that irresistible texture. The creamy cheese sauce is perfectly blended with the strands of spaghetti squash, creating a comforting and hearty meal.

This recipe is not only low in carbs but also packed with flavor. It's a great way to enjoy a classic dish without the guilt. Whether you're following a keto diet or just looking for a healthier option, this spaghetti squash mac and cheese will hit the spot!

Ingredients

• 1 medium spaghetti squash
• 2 cups shredded cheddar cheese
• 1 cup cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/2 cup unsweetened almond milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet. Bake for 30-40 minutes until tender.
3. Once cooked, scrape the flesh with a fork to create spaghetti-like strands. Set aside.
4. In a large bowl, mix together the cheddar cheese, cream cheese, Parmesan cheese, almond milk, garlic powder, onion powder, salt, and pepper until smooth.
5. Add the spaghetti squash strands to the cheese mixture and stir until well combined.
6. Transfer the mixture to a greased baking dish. If desired, sprinkle breadcrumbs on top for added crunch.
7. Bake for 20-25 minutes until the top is golden and bubbly.
8. Let it cool for a few minutes before serving. Enjoy your delicious spaghetti squash mac and cheese!

A Delightful Surprise: Stuffed Spaghetti Squash

Stuffed spaghetti squash is a fantastic way to enjoy a low-carb meal that feels hearty and satisfying. This dish features a beautifully roasted spaghetti squash, cut in half and filled with a savory mixture of ground meat, tomatoes, and cheese. The vibrant colors and textures make it visually appealing, while the flavors meld together perfectly.

To make this dish, start by roasting the spaghetti squash until it's tender. Then, scoop out the insides and mix them with your choice of cooked ground meat, diced tomatoes, and spices. Once combined, fill the squash halves with this mixture and top with cheese. Bake until the cheese is bubbly and golden.

This recipe is not just tasty; it’s also versatile. You can customize the filling to suit your preferences, whether you prefer beef, turkey, or even a vegetarian option. Serve it alongside a fresh salad for a complete meal.

Ingredients

• 1 medium spaghetti squash
• 1 pound ground beef or turkey
• 1 can (14.5 oz) diced tomatoes
• 1 cup shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Place the squash halves cut-side down on a baking sheet. Roast for about 30-40 minutes, or until tender.
3. While the squash is roasting, cook the ground meat in a skillet over medium heat until browned. Drain any excess fat.
4. Add the diced tomatoes and Italian seasoning to the skillet. Season with salt and pepper. Let it simmer for about 5 minutes.
5. Once the squash is done, carefully flip the halves over and scoop out some of the flesh to mix with the meat mixture.
6. Fill the squash halves with the meat mixture and top with shredded mozzarella cheese.
7. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh basil before serving. Enjoy your delicious stuffed spaghetti squash!

Vibrant And Zesty: Mediterranean Spaghetti Squash

Spaghetti squash is a fantastic low-carb alternative to traditional pasta. This Mediterranean version is bursting with flavor and color. Picture a plate filled with strands of golden squash, topped with juicy black olives, tangy sun-dried tomatoes, and creamy feta cheese. The addition of fresh herbs and a drizzle of olive oil makes it even more inviting.

This dish not only looks good but is also packed with nutrients. The combination of ingredients brings a delightful mix of textures and tastes. The olives add a briny kick, while the sun-dried tomatoes provide a sweet and tangy contrast. Each bite is a celebration of Mediterranean flavors.

Making this dish is simple and quick. You can enjoy it as a main course or a side. It’s perfect for anyone following a keto diet or simply looking for a healthy meal option. Let’s get cooking!

Ingredients

• 1 medium spaghetti squash
• 1 cup black olives, pitted and halved
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup feta cheese, crumbled
• 1/4 cup fresh basil, chopped
• 1/4 cup olive oil
• Salt and pepper to taste
• Juice of 1 lemon

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle a bit of olive oil on the cut sides and season with salt and pepper. Place the squash cut-side down on a baking sheet.
3. Bake for about 30-40 minutes, or until the flesh is tender and easily shreds with a fork.
4. While the squash is baking, prepare the toppings. In a bowl, mix the olives, sun-dried tomatoes, feta cheese, basil, lemon juice, and remaining olive oil.
5. Once the squash is done, use a fork to scrape the flesh into strands. Transfer to a serving plate and top with the olive mixture.
6. Serve warm and enjoy your Mediterranean spaghetti squash!

A Hearty Meal: Spaghetti Squash With Sausage And Peppers

Spaghetti squash is a fantastic low-carb alternative to traditional pasta. It has a mild flavor and a unique texture that makes it perfect for hearty meals. In this dish, we combine roasted spaghetti squash with savory sausage and colorful peppers. The result is a comforting meal that fits perfectly into a keto diet.

The vibrant colors of the peppers and the rich brown of the sausage create a visually appealing dish. Fresh herbs add a pop of green, making it not just tasty but also beautiful. This meal is filling and satisfying, perfect for any night of the week.

To make this dish, you’ll need a few simple ingredients. Start with a medium spaghetti squash, some Italian sausage, bell peppers, and a handful of fresh herbs. The preparation is straightforward, and the cooking time is quick, making it an ideal choice for busy evenings.

Ingredients

• 1 medium spaghetti squash
• 1 pound Italian sausage (sweet or spicy)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, and season with salt and pepper. Place cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender.
3. While the squash is roasting, heat a skillet over medium heat. Add the Italian sausage and cook until browned and cooked through, breaking it up with a spoon as it cooks.
4. Add the sliced bell peppers and cherry tomatoes to the skillet. Cook for an additional 5-7 minutes, until the peppers are tender.
5. Once the spaghetti squash is done, use a fork to scrape the flesh into strands. Combine the squash with the sausage and pepper mixture in the skillet. Toss everything together and adjust seasoning if needed.
6. Serve hot, garnished with fresh parsley.