By Carrie Havranek
Spaghetti squash is kind of magical. It offers a delicate flavor, a ton of versatility, and greater nutrient density than any bowl of pasta which is why it’s become a darling of the low carb world. While it’s still sweet in the way that winter squashes can be, it has enough of a neutral flavor to lend itself to a world of savory applications. If you’re looking for a low carb staple, make sure spaghetti squash is on your list. From hashbrowns to skillet “pasta” here are 10 ways to love this winter squash favorite.
Many recipes are going to start with roasting the squash, cut side facing up, for a little bit with olive oil, salt, and pepper. This one is no different but the trick is in how it’s served. Rather than saucing the squash strands (which can get a little mushy if overcooked or over-sauced) during cooking, you’ll add the remaining ingredients — kale, chickpeas, lemons, and rosemary just before serving.
Anytime you can create a fritter with a vegetable, it’s a win. Add some quinoa for protein and parm for salty-sweet kick, and this looks like breakfast, lunch, and dinner for days. Don’t forget the Greek yogurt!
This stuffed spaghetti squash is loaded with Mediterranean flavors, with spinach, tomatoes, feta cheese, basil, and kalamata olives. Make this when you’re craving something filling and full of bright flavors but don’t want a heavy pasta dish weighing you down.
Imagine the best of peanut-sesame noodles, with broccoli and, of course, the squashy noodles. Each half of a small spaghetti squash is a serving so consider this a hearty and filling meal. Leftovers are half the reason to make this recipe!
Photo Credit: Eating Bird Food
It’s the savory, nutty almond pesto that makes this hearty, weeknight-friendly meal a winner in our book. Packed with nutritional yeast, there’s no skimping on flavor in this dish. Make enough of the pesto so you can not only make this creamy spaghetti squash dish but to have leftovers for a delicious vegetable dip.
Move over, cauliflower. Spaghetti squash is making its presence known as a pizza crust alternative. There’s a bit of cheese in the crust already to hold this all together making it super flavorful and sturdy. Since it’s got some heft don’t be shy about the veggies. Pile them on top then pop the pizza into a hot oven for 15 minutes or so, and call it dinner.
This is as close to a straightforward comfort food dish you can get (minus, maybe, vegan meatballs). The sauce comes together with raw cashews that get soaked and blended with fire-roasted canned tomatoes, basil, and a little red pepper flakes.
Want to work more veggies into breakfast? You’ll need just two ingredients — cooked spaghetti squash and oil. That makes them low carb, gluten-free, and super quick to prepare. For the best results press out the extra water, form them into little patties, and cook them in oil in a frying pan. Put this one on your meal prep list since it’s such a smart way to use up any leftover spaghetti squash since this recipe only calls for half a squash.
It makes great sense to put the delicate noodles to good use in this soup with lentils, roasted carrots, and a turmeric-ginger broth. Be sure to cook the squash al dente to preserve some of the firm texture before adding it to a hot broth.
Love lasagna but don’t want the heaviness of all the dairy and pasta? Spaghetti squash to the rescue! Nestle all your favorite lasagna ingredients into the clean squash — including kale, mushrooms, and spectacularly creamy cashew ricotta — to create the ultimate, hearty, vegetarian take on spaghetti squash lasagna.