10 Quick and Easy Spaghetti Squash Recipes for Busy Weeknights

Spaghetti squash is a fantastic go-to for busy weeknights, offering a tasty twist on pasta without the carbs. These easy recipes are quick to whip up and packed with flavor, making them perfect for anyone juggling work, family, and everything in between. Dive into these simple dishes that will keep your evenings stress-free and your taste buds happy!

Simple Spaghetti Squash Primavera For Quick Dinners

Spaghetti squash is a fantastic base for a quick and healthy meal. This simple spaghetti squash primavera is colorful and packed with fresh vegetables. The vibrant yellow and red peppers, along with cherry tomatoes and zucchini, make this dish as pleasing to the eye as it is to the palate. Tossed with fresh basil, it brings a burst of flavor that’s perfect for busy weeknights.

Cooking spaghetti squash is easy. You can roast it or microwave it, and it pairs wonderfully with a variety of veggies. This recipe is not only quick to prepare but also allows for flexibility. Feel free to swap in your favorite seasonal vegetables!

Ingredients

• 1 medium spaghetti squash
• 1 cup cherry tomatoes, halved
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil leaves for garnish

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 sprinkle with salt and pepper. Place cut side down on a baking sheet and roast for 30-40 minutes until tender.
2. Cook the Vegetables: In a large skillet, heat olive oil over medium heat. Add garlic and sauté for about 1 minute. Then add the bell pepper and zucchini. Cook for 5-7 minutes until they start to soften. Stir in the cherry tomatoes and cook for another 2-3 minutes.
3. Combine: Once the spaghetti squash is done, use a fork to scrape out the strands into the skillet with the vegetables. Toss everything together, adding more salt and pepper to taste.
4. Serve: Garnish with fresh basil leaves before serving. Enjoy your quick and delicious spaghetti squash primavera!

Creamy Garlic Alfredo Spaghetti Squash

Picture a cozy weeknight dinner where comfort food meets healthy eating. This creamy garlic Alfredo spaghetti squash is just that! The image shows a bowl filled with tender spaghetti squash, topped with a generous sprinkle of parmesan cheese and fresh parsley. The warm tones of the dish, paired with a glass of white wine and a hint of greenery, create a welcoming vibe.

This recipe is perfect for those busy evenings when you want something quick yet satisfying. Spaghetti squash is a fantastic alternative to traditional pasta, offering a lighter option without sacrificing flavor. The creamy Alfredo sauce, made from simple ingredients, coats the strands of squash beautifully.

Ready to whip up this delightful dish? Let’s get into the ingredients and steps!

Ingredients

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (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. Drizzle olive oil over the cut sides and sprinkle with salt and pepper.
2. Bake: Place the squash cut-side down on a baking sheet and bake for about 30-40 minutes, or until tender. Let it cool slightly before using a fork to scrape the insides into strands.
3. Make the Sauce: In a pan over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the parmesan cheese until melted and creamy. Season with salt and pepper.
4. Combine: Toss the spaghetti squash strands with the Alfredo sauce until well coated. Adjust seasoning if needed.
5. Serve: Plate the creamy spaghetti squash and garnish with fresh parsley. Enjoy your delicious, guilt-free meal!

Spaghetti Squash With Marinara Sauce: A Classic Comfort

Spaghetti squash is a fantastic alternative to traditional pasta. It's light, healthy, and perfect for busy weeknights. When paired with marinara sauce, it transforms into a comforting dish that feels indulgent without the guilt.

The image shows a beautiful serving of spaghetti squash topped with rich marinara sauce. The bright red sauce contrasts nicely with the golden strands of squash. Fresh basil leaves add a pop of color and a hint of freshness, while dollops of creamy cheese enhance the dish's appeal. A side of crusty bread completes the meal, making it perfect for soaking up any leftover sauce.

This recipe is not just easy to make; it’s also packed with flavor. You can whip it up in no time, making it ideal for those hectic evenings when you want something satisfying without spending hours in the kitchen.

Ingredients

• 1 medium spaghetti squash
• 2 cups marinara sauce
• 1 cup mozzarella cheese, shredded
• Fresh basil leaves, for garnish
• Salt and pepper, to taste
• Olive oil, for drizzling

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 sprinkle with salt and pepper.
3. Place the squash halves cut side down on a baking sheet. Roast for about 30-40 minutes, or until the flesh is tender and easily shredded with a fork.
4. While the squash is roasting, heat the marinara sauce in a saucepan over medium heat.
5. Once the squash is done, use a fork to scrape the flesh into strands. Place the strands in a serving dish.
6. Pour the warm marinara sauce over the spaghetti squash and top with shredded mozzarella cheese.
7. Return to the oven for an additional 5-10 minutes, until the cheese is melted and bubbly.
8. Garnish with fresh basil leaves before serving. Enjoy!

One-Pan Spaghetti Squash Chicken Bake

Busy weeknights call for quick and easy meals, and this One-Pan Spaghetti Squash Chicken Bake fits the bill perfectly. Imagine a warm, cheesy dish that combines tender chicken, colorful veggies, and spaghetti squash all in one pan. It’s not just simple to make; it’s also a great way to sneak in some healthy ingredients.

The image shows a deliciously baked dish, with golden chicken pieces resting atop a bed of spaghetti squash. The vibrant colors of the red tomatoes and green herbs add a fresh touch, making it as pleasing to the eye as it is to the palate. This meal is not only satisfying but also packed with nutrients, making it a perfect choice for a family dinner.

Let’s get cooking! Here’s how to whip up this delightful dish.

Ingredients

• 1 medium spaghetti squash
• 2 cups cooked chicken, shredded or diced
• 1 cup cherry tomatoes, halved
• 1 bell pepper, diced
• 1 cup spinach, chopped
• 1 cup shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley 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. Roast for about 30-40 minutes until tender.
3. While the squash is roasting, prepare the chicken and veggies. In a large bowl, mix the cooked chicken, cherry tomatoes, bell pepper, spinach, Italian seasoning, salt, and pepper.
4. Once the squash is done, let it cool slightly. Use a fork to scrape the flesh into strands and add it to the chicken mixture.
5. Transfer everything into a greased baking dish. Top with shredded mozzarella cheese.
6. Bake for an additional 15-20 minutes until the cheese is melted and bubbly.
7. Garnish with fresh parsley before serving.

This One-Pan Spaghetti Squash Chicken Bake is not just a meal; it’s a quick solution for those busy nights. Enjoy!

Mediterranean Spaghetti Squash Salad

This Mediterranean Spaghetti Squash Salad is a colorful and refreshing dish, perfect for busy weeknights. The image shows a vibrant bowl filled with spaghetti squash, cherry tomatoes, olives, and feta cheese. The bright colors of the ingredients make it visually appealing, while the flavors combine to create a satisfying meal.

The salad is not only easy to prepare but also packed with nutrients. Spaghetti squash serves as a low-carb alternative to traditional pasta, making it a great choice for those looking to eat healthier. The addition of olives and feta brings a salty, tangy flavor that complements the sweetness of the tomatoes.

To make this salad, start by roasting the spaghetti squash until tender. Once cooled, scrape the flesh into strands. Combine it with halved cherry tomatoes, pitted olives, and crumbled feta cheese in a large bowl. Drizzle with olive oil and a squeeze of lemon juice for added zest. Toss everything together and garnish with fresh herbs like basil or parsley for a burst of freshness.

This dish is not only quick to make but also versatile. You can add other ingredients like cucumbers or bell peppers to suit your taste. Enjoy it as a light dinner or a side dish at your next gathering!

Ingredients

• 1 medium spaghetti squash
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, pitted
• 1/2 cup feta cheese, crumbled
• 2 tablespoons olive oil
• Juice of 1 lemon
• Fresh basil or parsley, for garnish

Instructions

1. Preheat the 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. Let the squash cool for a few minutes, then use a fork to scrape the flesh into strands.
4. In a large bowl, combine the spaghetti squash, cherry tomatoes, olives, and feta cheese.
5. Drizzle with olive oil and lemon juice. Toss gently to combine.
6. Garnish with fresh herbs before serving. Enjoy your Mediterranean Spaghetti Squash Salad!

Lemon Herb Spaghetti Squash With Shrimp

This Lemon Herb Spaghetti Squash with Shrimp is a delightful dish that’s perfect for busy weeknights. The image showcases a vibrant plate of spaghetti squash topped with juicy shrimp, fresh herbs, and a hint of lemon. The bright colors and fresh ingredients make it not only appetizing but also a healthy choice.

Spaghetti squash is a fantastic alternative to traditional pasta. It’s low in carbs and packed with nutrients. When paired with shrimp, it creates a light yet satisfying meal. The lemon adds a refreshing zing, while the herbs bring everything together beautifully.

To make this dish, you’ll need a few simple ingredients. It’s quick to prepare, making it ideal for those hectic evenings when you want something delicious without spending hours in the kitchen.

Ingredients

• 1 medium spaghetti squash
• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/4 cup fresh parsley, chopped
• 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. Drizzle with olive oil, salt, and pepper. Place cut side down on a baking sheet and roast for about 30-40 minutes until tender.
2. While the squash is roasting, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add the shrimp to the skillet, cooking until pink and opaque, about 3-4 minutes. Squeeze in lemon juice and add lemon zest, stirring to combine.
4. Once the squash is done, use a fork to scrape out the strands into a bowl. Toss with the shrimp mixture and chopped parsley.
5. Serve warm, garnished with extra parsley and lemon slices if desired.

Cheesy Spaghetti Squash Casserole

Cheesy Spaghetti Squash Casserole is a delightful dish that combines the comforting flavors of cheese with the unique texture of spaghetti squash. This recipe is perfect for busy weeknights when you want something hearty yet healthy. The image shows a golden, bubbling casserole fresh from the oven, surrounded by fresh salads, making it a complete meal.

To make this casserole, you’ll need a few simple ingredients. Start with a medium-sized spaghetti squash, which serves as the base. You’ll also need some shredded cheese, like mozzarella or cheddar, along with your choice of protein, such as cooked chicken or ground turkey. Don’t forget the spices and herbs to add flavor!

This dish is not only easy to prepare but also versatile. You can customize it by adding your favorite vegetables or adjusting the cheese to suit your taste. It’s a great way to sneak in some extra veggies while still enjoying a cheesy, comforting meal.

Ingredients

• 1 medium spaghetti squash
• 2 cups cooked chicken or ground turkey
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°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 bake for about 30-40 minutes, or until tender.
3. Once the squash is cool enough to handle, use a fork to scrape out the strands into a large bowl.
4. In the bowl, combine the spaghetti squash strands with cooked chicken or turkey, mozzarella cheese, ricotta cheese, garlic powder, Italian seasoning, salt, and pepper. Mix well.
5. Transfer the mixture to a greased baking dish and top with grated Parmesan cheese.
6. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh parsley if desired, and serve warm.

Buffalo Chicken Spaghetti Squash Boats

Buffalo Chicken Spaghetti Squash Boats are a fun and healthy twist on a classic dish. The image shows two halves of roasted spaghetti squash filled with shredded buffalo chicken, drizzled with ranch dressing, and topped with fresh green onions. This dish is perfect for busy weeknights when you want something quick yet satisfying.

The spaghetti squash acts as a great base, providing a light and nutritious alternative to pasta. The spicy buffalo chicken brings a kick, while the creamy ranch dressing balances the flavors perfectly. It's a meal that’s easy to prepare and even easier to enjoy!

Ingredients

• 1 medium spaghetti squash
• 2 cups cooked shredded chicken
• 1/2 cup buffalo sauce
• 1/4 cup ranch dressing
• 1/4 cup green onions, chopped
• 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 roasting, mix the shredded chicken with buffalo sauce in a bowl. Season with salt and pepper.
4. Once the squash is done, use a fork to scrape the insides into spaghetti-like strands.
5. Mix the spaghetti squash strands with the buffalo chicken mixture.
6. Fill the squash halves with the chicken mixture, then drizzle ranch dressing on top.
7. Garnish with chopped green onions before serving.

Spaghetti Squash And Black Bean Chili

Spaghetti squash is a fantastic substitute for pasta, and it pairs perfectly with a hearty black bean chili. This dish is not only filling but also packed with nutrients. The vibrant colors of the chili, with its rich red tomatoes and dark black beans, make it visually appealing. Topped with creamy avocado slices and fresh cilantro, it’s a feast for the eyes and the palate!

This recipe is great for busy weeknights. It comes together quickly and can be made in one pot. You can even prepare the chili ahead of time and simply reheat it when you’re ready to eat. Serve it with some tortilla chips for a crunchy side!

Ingredients

• 1 medium spaghetti squash
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup corn (frozen or canned)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 avocado, sliced
• Fresh cilantro for garnish
• Tortilla chips 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 the halves cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
2. While the squash is roasting, heat a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for another minute.
3. Add the black beans, diced tomatoes, corn, chili powder, cumin, salt, and pepper to the pot. Let it simmer for about 15 minutes, stirring occasionally.
4. Once the spaghetti squash is done, use a fork to scrape the flesh into strands. Mix the squash into the chili or serve it on the side.
5. Top the chili with avocado slices and fresh cilantro. Serve with tortilla chips for a delightful crunch!

Spaghetti Squash With Shrimp And Avocado Salsa

This dish is a perfect blend of flavors and textures. The spaghetti squash serves as a light and healthy base, while the shrimp adds a protein punch. Topping it all off is a fresh avocado salsa that brings a creamy richness and a burst of color to the plate.

The vibrant colors in the image highlight the freshness of the ingredients. You can see the bright yellow of the squash, the pink shrimp, and the green avocado, making it not just tasty but also visually appealing. It’s a dish that’s sure to impress, even on the busiest weeknights.

Making this meal is quick and easy, perfect for those nights when you want something delicious without spending hours in the kitchen. Let’s get into the ingredients and steps to whip this up!

Ingredients

• 1 medium spaghetti squash
• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 avocado, diced
• 1 cup cherry tomatoes, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

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, salt, and pepper. Place cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
2. Cook the Shrimp: While the squash is roasting, heat a skillet over medium heat. Add olive oil and shrimp. Season with garlic powder, salt, and pepper. Cook for about 3-4 minutes on each side until pink and cooked through.
3. Make the Avocado Salsa: In a bowl, combine diced avocado, cherry tomatoes, red onion, cilantro, and lime juice. Mix gently to combine.
4. Assemble the Dish: Once the spaghetti squash is done, use a fork to scrape the flesh into strands. Divide the squash into bowls, top with shrimp, and spoon the avocado salsa over everything.
5. Serve and Enjoy: This dish is best enjoyed fresh. Dig in and savor the flavors!