spaghetti squash recipe

Spaghetti squash alone can be a bit dull, but it’s amazing what butter seared chicken, parmesan cheese, fresh parsley, and plenty of lemon can do. What used to be boring turns into to something that’s almost impossible to stop eating. We use chicken thighs, but there’s no reason you couldn’t swap them for chicken breast.

Parmesan Lemon Baked Spaghetti Squash with Chicken

spaghetti squash (about 2 1/2 pounds)

olive oil,

butter

chicken thighs

lemon, halved

pecorino

parsley

Salt and fresh ground black pepper,

I found this last night and decided to make it today. I figured it would be worth the time spent cooking, but I had no idea how worth it it'd be! Lemon and butter are my two favorite flavors. Put tender thighs and cheese with it and you'd think it would be a gut bomb. It isn't! The spaghetti squash balanced the meal perfectly and I can't wait to play with add-ons! Thank you so much for posting.

I've got to say this was the nicest, freshest tasting Meal, both my husband and I loved it! We've eaten spaghetti squash many times but the Parmesan with the Lemon was the best topping so far! I had about 1 1/2 lb. chicken tenders instead of the thighs so cooking time for them was reduced a bit. This will be an easy go-to dinner any time I've picked up a spaghetti squash for sure! Thanks, Joan

I made this for dinner this evening and it was so delicious!!! The only thing I changed was I swapped parsley out for chopped green onion. I ran out of parsley, though still had green onion. Loved it. Will do this again. Thank you

This showed up in my Google news feed. My first time with a spaghetti squash. Definitely a workout splitting it, but so worth it. I made the recipe as written, with 2 small changes. First was adding 2 cloves of minced garlic as the butter melted. Second was reducing the cheese added before serving. We really enjoyed it and will make it again. Thank you.

Very good!  My husband and I both loved this.  So easy/simple to make yet very good.   The difference I made was to chop up some baby spinach and add it to this towards the end. I used ground chicken too.

Easy baked spaghetti squash recipe with chicken, parmesan, and fresh lemon. Plus, tips for cutting, baking, and microwaving spaghetti squash.

Parmesan Lemon Baked Spaghetti Squash with Chicken Recipe

A healthier way to serve a favorite dip, this Spinach Artichoke Spaghetti Squash Recipe has squash combined with spinach, artichokes, and a creamy cheese sauce.

Spinach Artichoke Spaghetti Squash Recipe

spaghetti squash, seeded

extra virgin olive oil

onion

garlic,

sour cream

less fat cream cheese

parmesan, divided

baby spinach

artichoke hearts, chopped

salt and pepper

mozzarella cheese

Place the spaghetti squash in a microwave safe dish, cut side down.  Pour about half an inch of water in the dish, then cover with plastic wrap and microwave until soft, about 10 minutes.  Remove and let cool slightly, then with a fork, scrape up the strings from the squash.

Meanwhile, in a pan, heat the olive oil over medium heat.  Add the onion and cook until tender, 5-8 minutes.  Add the garlic and cook until fragrant, about 60 seconds. Add in the sour cream, cream cheese and half of the parmesan cheese and stir until the cream cheese has melted and the mixture is smooth.  Stir in the spinach and artichoke hearts and cook until the spinach has wilted.  Season to taste with salt and pepper. Pour half of the mixture into each spaghetti squash half and gently pull up on the spaghetti squash strings to combine with the sauce as much as possible.  Top with the shredded mozzarella and the remaining parmesan.  Place under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. 

Sprinkle with fresh parsley, if desired, and serve hot.

I’m new to Spagetti Squash, so I tried 3 different recipes with one spagetti squash, and your’s won.
I did substitute plain whole yogurt for the cream cheese/sour cream/parmacian which was what I had  on hand. I forgot the salt, pepper and parsley, but it had plenty of flavor as is. And since no Motzerrella, I taste tested 3 sections with White Cheddar, Monterey Jack, and Parmesan. All good and I preferred the Monterey Jack. Next time I will make the full recipe, and may try  adding mushrooms. Thanks for the recipe!

I usually don't rate recipes until I've tried them, but after I found your recipe, I knew it was a winner. I bought a rather small spaghetti squash and planned to cook it up as a side dish, with some sort of fish. I love the ingredients, and will be making it tomorrow. I've gotten recipes from Kalyn's Kitchen, and her endorsement is enough. Thank you for creating this!

Delicious!! I added some chopped bell pepper because my garden has gone crazy, and some chopped rotisserie chicken which made this a complete meal. Adjusted the liquids accordingly using a little bit of milk since I’d added some extra ingredients. Cooked it in a casserole dish to make it easier to store and serve leftovers. This was a big hit with my family and I’ll be making it again for sure. Thank you!

One of the best recipes I’ve ever found! I used low fat yogurt instead of sour cream and omitted cream cheese. More tasty vegetarian dishes please!

https://www.youtube.com/watch?v=U0rewOgDo_c

A healthier way to serve a favorite dip, this Spinach Artichoke Spaghetti Squash Recipe has squash combined with spinach, artichokes, and a creamy cheese sauce.

Get a printable version on the blog: https://www.tasteandtellblog.com/spinach-artichoke-spaghetti-squash-recipe/

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Spinach Artichoke Spaghetti Squash

Spaghetti squash, Brussels sprouts, and crispy shallots are tossed together for an easy and flavorful side dish!

Spaghetti Squash, Brussels Sprouts and Crispy Shallots

spaghetti squash

olive oil (divided)

shallots (thinly sliced)

Brussels sprouts (shaved

garlic

salt and pepper (to taste)

Roast

Preheat your oven to 400F/200C. Slice the spaghetti squash in half and scoop out the seeds. Coat the inside with a little olive oil and salt and pepper, then bake for 40-50 minutes.

Sauté

When the spaghetti squash has cooked for about 30 minutes, heat 2 tablespoons of olive oil on medium heat in a large pan.  Add the shallots and cook, stirring frequently, for about 8 minutes or until lightly golden and crispy.

Remove

Use a slotted spoon to remove the crispy shallots to a paper towel to drain.

Add the brussels sprouts and minced garlic to the same pan and saute for 4-5 minutes. You may need to add another splash of oil as well.

When the spaghetti squash is done, remove it from the oven and use a fork to scrape out the flesh into a bowl. Add the sauteed Brussels sprouts and crispy shallots to the bowl, and season with additional salt and pepper.

Stir all of the ingredients together and serve!

Served in its shell, this simple preparation of spaghetti squash makes a dramatic presentation as part of an everyday winter meal.

Cranberry Spaghetti Squash

spaghetti squash (about 2 lbs)

tsp good-quality curry powder

–3 scallions (thinly sliced)

parsley (finely chopped)

cranberries

salt and freshly ground pepper (to taste)

slivered almonds or chopped walnuts (lightly toasted in a dry skillet)

Preheat the oven to 400°F.

Cut the squash in half lengthwise. Place, cut side up, in a casserole dish with 1/2 inch of water. Cover tightly with foil and bake until easily pierced with a fork, about 40 to 45 minutes. Or, if you don’t have a knife that’s sharp enough, just wrap the whole squash up in foil, place in a casserole dish, and bake until you can easily pierce with a fork. This will take 45 minutes or more depending on the size and density of the squash.

When the squash is just cool enough to handle, scrape it lengthwise with a fork into a bowl, to remove the spaghetti-like strands of flesh. Discard the seeds as you do so.

Combine the spaghetti squash strands with the remaining ingredients except for the nuts in a mixing bowl. Toss well and stuff back into the squash shells.

Return the filled squash shells to the baking dish and bake until well heated through, about 8 to 10 minutes.

Cut each squash half in half yet again to make 4 portions, and serve.

Here is a tasty simple recipe for Roasted Spaghetti Squash with Chard, Toasted Walnuts and Chèvre.  Serve with your favorite protein for a low-carb healthy meal.

Spaghetti Squash with Chard, Walnuts and Chèvre 

olive oil

garlic cloves, minced

red pepper flakes

sea salt

chevre

walnuts (see notes)

Roast spaghetti squash following this recipe.

Dice the stems of the chard and set aside.  Cut the leaves of chard into thin ribbons.

Sauté garlic, chard stems, and red pepper flakes with olive oil over medium heat for 5 minutes.

Add chard ribbons and salt stir for 2 minutes until wilted and fully coated with the oil.  Add 1 tablespoon of water and cover and steam for 2 minutes.

Add cooked roasted spaghetti squash, stir in and heat until warm.

Sprinkle goat cheese and toasted walnuts over the top.

Add salt and pepper, if needed and serve!

I had a neglected spaghetti squash and your post inspired me to use it. Thanks for that! I hadn't planned to comment because I didn't have chard and used curly red kale instead. But since it's a new recipe, I'm chiming in. The kale worked perfectly as a substitute. To make a main course, I put whole wheat spaghetti with olive oil and melted butter on the bottom of a cast iron skillet, and topped it with the Spaghetti Squash with Chard, Walnuts and Chèvre (plus capers, as you suggested). A couple of minutes under the broiler before serving made the cheese extra hot and melty. I served it with a simple side salad. Delicious!! Even my husband who dislikes spaghetti squash had seconds. This recipe is definitely a keeper. Thanks again from a long-time fan of you and your blog.

Thank you, thank you, thank you.  This recipe came across my Facebook feed.  I made it tonight exactly as written and it was absolutely PHENOMENAL!!   My wife, who doesn’t cook, loved it.  Among the many superlatives she offered was, “can we have this tomorrow. I could eat this every day of my life.”  We are having it tomorrow.  Thank you, again.

Man!  Two for two with your recipes!  Haven't done spaghetti squash in over twenty years and this with the chard was great.  Gonna be doing this again.

I have lost count of the number of times I've made one of your recipes and my husband has requested it become a regular dish. I made this tonight and he said it's one of his favourite things I've ever cooked! I made the tofu bacon to go with it and found a vegan goat cheese to substitute for the chevre since we're vegan. Thanks for yet another winner!

Another vegetable surprise for my carnivorous Sweetie -  Delicious last night when I made it to accompany Lebanese lamb sausages.  I enjoyed the leftovers even more for breakfast this morning when the tastes had a chance to meld.

This was unbelievably delicious. With so few ingredients. The best!

What an interesting comination. I happened to have a spaghetti squash and rainbow swiss chard so got to work. I didn't have any Chevre so used some reduced fat feta, did add chickpeas walnuts capers and a squeeze of lemon too. Very good side or vegetarian main. I didn't add the walnuts cheese or chick peas all at once-just to each plate so could portion control for me. Enoyed it very much. Thank you

Spaghetti Squash with Vegan Vodka Sauce, mushrooms, and spinach is a hearty and healthy dinner. One of the best homemade pasta sauces, you won't believe how easy and tasty it is.

Spaghetti Squash with Vegan Vodka Sauce

small-medium spaghetti squashes (about 1 1/2 lbs each)

Tbsp. extra-virgin olive oil (divided)

salt (divided)

raw cashews

oil-packed sun-dred tomatoes (drained)

yeast

lemon juice

black pepper

cremini mushrooms (thinly sliced)

shallots

spinach

basil leaves (plus more for garnish)

Preheat oven to 400°F. Slice squashes in half lengthwise. Scoop out seeds and brush flesh with 1 Tbsp. of the oil. Season with 1/2 tsp. salt and place flesh-down on a rimmed baking sheet lined with foil. Bake squash until fork-tender, about 35 to 45 minutes, depending on size.

Meanwhile, bring 1 1/4 cups water to a boil. Add cashews to water and remove from heat. Let stand 20 minutes.

Transfer cashews and soaking water to a blender. Add sun-dried tomatoes, nutritional yeast, lemon juice, 2 Tbsp. of the olive oil, and 1/2 tsp. salt; blend until smooth. Stir in black pepper and side aside.

Heat 1 Tbsp. oil in a large skillet over medium heat. Add mushrooms and shallots; cook 6 to 7 minutes, stirring occasionally, until mushrooms are golden. Stir in spinach and garlic; cook 2 minutes, stirring frequently, until spinach is wilted. Season with remaining 1/4 tsp. salt and stir in basil. Add vodka sauce to pan and stir to coat veggies; cook 1 minute to warm through.

To assemble, divide vodka sauce and veggie mixture evenly between squash boats. Garnish with additional fresh basil, if desired.

Basil Chicken Spaghetti Squash with broccoli, sun-dried tomatoes and spinach is a healthy clean satisfying meal. This easy recipe comes together quickly and is ideal for healthy weeknight meals.

Basil Chicken Spaghetti Squash

spaghetti squash (roasted)

Tbsp avocado oil (or olive oil)

red onion (finely chopped*)

garlic (minced*)

broccoli

chicken breasts (chopped)

tomatoes

basil

tsp sea salt (to taste)

feta cheese crumbles

Preheat the oven to 400 degrees Fahrenheit.

Cut the tip and tail off of the spaghetti squash, then slice it down the middle lengthwise. Use a fork to scoop out the insides and seeds and discard.

Drizzle the flesh with a little avocado oil or olive oil and use your hands to spread it around. Sprinkle liberally with sea salt.

Place cut-side down on a baking sheet and roast for 35 to 50 minutes (depending on your desired level of doneness). I like soft noodles so I bake my spaghetti squash for 45 to 50 minutes.

Remove the spaghetti squash from the oven and set it aside to let it cool. Once cool enough to handle, use a fork to scrape out the spaghetti squash strands.

Cook The Spaghetti Squash:

Heat the avocado oil in a large skillet (I recommend a 12-inch skillet or larger) or thick-bottomed pot over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until softened, about 5 to 8 minutes.

Transfer the chopped chicken and garlic to the skillet in a single layer and sprinkle with sea salt and pepper. Allow it to sit for 3 minutes before giving it a stir. Continue cooking, stirring every few minutes, until the chicken is nearly cooked through.

Stir in the chopped broccoli florets, sun-dried tomatoes, spinach, and dried basil. Cover the skillet and cook until the spinach has wilted and the broccoli has reached your desired level of doneness, about 3 to 5 minutes.

Transfer the cooked spaghetti squash strands and feta cheese to the skillet and stir well until everything is combined. Season with salt and black pepper to taste.

Serve and enjoy!

Make the Chicken Mixture:

Wow! Excellent! This will be in the regular rotation. Went in more of a Greek direction with a.  Left out mustard and added lemon juice and zest, and fresh oregano. Pretty easy for weeknight.

Top 7 spaghetti squash recipe recipes from across the web

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Top 7 spaghetti squash recipe recipes from across the web

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Top Tags

Parmesan Lemon Baked Spaghetti Squa...

Spinach Artichoke Spaghetti Squash ...

Spaghetti Squash, Brussels Sprouts ...

Cranberry Spaghetti Squash

Spaghetti Squash with Chard, Walnut...

Spaghetti Squash with Vegan Vodka S...

Basil Chicken Spaghetti Squash

The most viewed spaghetti squash recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine