As fall approaches, it’s the perfect time to pick up a spaghetti squash and transform it into a hearty, warm and delicious meal. Whether you shred it, slice it or bake it into a casserole, spaghetti squash is a versatile and unique vegetable that compliments anything you pair it with. For a shareable dish that your whole table will love, try our Marry Me Chicken & Spaghetti Squash Casserole. For an easy weeknight dinner, try our Baked Feta & Tomato Spaghetti Squash with only 15 minutes of active time. Either way, using up your spaghetti squash has never been so delicious!
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Marry Me Chicken & Spaghetti Squash Casserole
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
This Marry Me chicken and spaghetti squash casserole is a satisfying protein-packed dinner. The tender chicken and nutrient-dense spaghetti squash deliver a hearty meal that will keep you full and energized. Sun-dried tomatoes add a burst of tangy sweetness, complementing the creamy sauce.
Spaghetti Squash Nests with Kale, White Beans & Mushrooms
Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell
Cutting spaghetti squash into horizontal rings or “nests” not only cuts down on cooking time, it also makes for a fun presentation. Here, we stuff the nests with roasted mushrooms, white beans and kale for a hearty plant-based dinner.
Marry Me Chicken–Stuffed Spaghetti Squash
Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Abby Armstrong
This chicken and sun-dried tomato–stuffed spaghetti squash is like Marry Me Chicken with a twist, offering the same rich, creamy flavors that make the original dish so delicious, but with a veggie-packed spin. We combine a creamy sun-dried tomato sauce and shredded rotisserie chicken with sweet and tender strands of spaghetti squash. We add goat cheese for extra tanginess, but you can swap it out for feta cheese or fresh mozzarella if you prefer.
Spaghetti Squash Nests with Vodka Sauce, Broccoli & Chicken Meatballs
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
These spaghetti squash nests with vodka sauce, broccoli and chicken meatballs are every bit as delicious as they sound. By cutting the spaghetti squash into rings, you reduce the cooking time and also create “nests” that make the perfect low-carb base. To make cutting the squash easier, prick the squash all over with a fork and microwave in 1-minute bursts until it’s soft enough to cut.
Spinach & Artichoke Spaghetti Squash Nests
Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser
These spinach-and-artichoke spaghetti squash nests bring together the familiar flavors of spinach-and-artichoke dip with sweet and tender-crisp spaghetti squash strands. A very sharp chef’s knife is the best way to cut the spaghetti squash into even rounds. If the squash has a particularly tough skin, pierce it with a fork in 4 or 5 different places and microwave it for about 3 to 4 minutes to soften it for slicing.
Baked Boursin Spaghetti Squash with Sun-Dried Tomatoes & Spinach
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley
Garlicky, rich and satisfying, this is a baked spaghetti squash that doesn’t disappoint. We love how the flavor of creamy garlic-and-fine herbs Gournay cheese blends with the sun-dried tomatoes and spinach, but feel free to experiment by using another savory-flavored Gournay cheese.
Baked Feta & Tomato Spaghetti Squash
Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Inspired by the baked tomato and feta pasta trend, this easy baked spaghetti squash recipe is a showstopper on any table.
Spaghetti Squash Casserole
Strands of tender squash replace pasta for a more flavorful version of spaghetti pie casserole. Not to mention, spaghetti squash is a lower-carb alternative to pasta and saves more than 150 calories per serving compared to a traditional recipe. A sprinkling of nutty fontina cheese melts into a gooey topping.
Baked Spaghetti Squash Fritters
These crispy loaded fritters are perfect for parties. Baking them instead of frying cuts down on labor (and oil splatters). Be sure to squeeze as much of the liquid out of the spaghetti squash and onion mixture as possible–moisture is the enemy of crispiness.
Spaghetti Squash with Tomato Basil Sauce
Swapping spaghetti squash for pasta is a great way to cut back on carbs and calories in this saucy vegan dinner. Here, we have tossed the squash with a simple fresh tomato sauce. Jazz up the sauce with crushed red pepper flakes, Kalamata olives and/or capers, if you like.
Broccoli-Cheddar Spaghetti Squash Casserole
Tender strings of spaghetti squash replace pasta in this cheesy gluten-free casserole that’s studded with broccoli. Cheddar cheese melts into a bubbling topping. Serve with roasted chicken or pork or as part of a vegetarian dinner.
