Spaghetti squash doesn’t get the most love this time of year. Pumpkin is all-pervasive and butternut is a little prettier.
But spaghetti squash has one feature that differentiates it from the rest of the squashes and makes it a valuable tool in your fall recipe arsenal.
Spaghetti squash is a wonderful pasta replacement.
After roasting, spaghetti squash can be easily broken into strands that are the perfect vehicle for your favorite sauces.
It’s a great gluten-free, low-carb alternative to spaghetti. Plus, you don’t have to miss all of your favorite sauces, even if you are cutting out pasta from your diet.
A warning: spaghetti squash is not a perfect replacement. You will KNOW that you’re not eating regular pasta. But that doesn’t mean it’s any less delicious!
Note that spaghetti squash is more fragile than pasta. If you plan to re-heat it, be gentle with it, so it doesn’t squish together instead of keeping it’s separate strands. However, squash still is a great vehicle for a delicious sauce?
Today, I’m sharing 3 of my favorite spaghetti squash recipes from around the web, plus a recipe that I have been cooking my kitchen this fall season!
Leave your comments below: have you tried spaghetti squash? Did it live up to the spaghetti-replacement hype?
Thanks for reading, and have a wonderful day,
Healthy Spaghetti Squash Recipes I Love
Spaghetti Squash with Broccoli Pesto from Green Kitchen Stories
Get the Pesto Recipe HERE
Stuffed Spaghetti Squash from Love & Lemons
Get the Recipe HERE
Spaghetti Squash with Mushrooms and Parmasean from Pickled Plum
Get the Recipe HERE
Spaghetti Squash with Lentil Ragu from Happy Healthy Human!
- One Large Spaghetti Squash
- 2 tbsp olive oil
- 2 cups cooked lentils
- ½ yellow or white onion, sliced
- 1 can chopped or diced tomatoes (make sure there is no added salt or sugar)
- 1 large portobello cap, sliced into ¼ inch strips
- 2 medium zucchini, chopped
- Salt and pepper to taste
- Roast the squash: cut the spaghetti squash in half, salt generously, and lay cut side down on a baking sheet.
- Bake the squash at 425F for 40-50 minutes or until soft.
- While the squash bakes, drizzle olive oil in a large saucepan over low-medium heat.
- Once the oil is heated, add the chopped onion, salt, and sauté until onions turn soft (~10 minutes)
- Add mushrooms and zucchini and stir to coat.
- After 2 minutes, add canned tomatoes and stir.
- Adjust heat to keep the sauce simmering for ~20-30 minutes.
- Add cooked lentils, add salt and pepper to taste, and heat through for 3-4 minutes.
- When complete, use a fork to break the spaghetti squash into strands. Lay spaghetti squash on the plate and spoon ragu on top.
- Serve warm for best results!