10 Delicious Spaghetti Squash Recipes To Burn Fat

Spaghetti squash is a versatile and low-calorie alternative to traditional pasta, making it a favorite among those looking to shed some pounds. This collection of delicious recipes showcases how you can enjoy this tasty vegetable while staying on track with your health goals. Let’s get cooking!

Deliciously Simple Garlic And Herb Spaghetti Squash

Garlic and herb spaghetti squash is a delightful dish that’s both healthy and satisfying. This recipe highlights the natural flavors of spaghetti squash, making it a perfect low-carb alternative to traditional pasta. The image shows a beautifully plated bowl of spaghetti squash, tossed with fresh herbs and garlic, creating a vibrant and inviting meal.

The golden strands of the squash are complemented by the green herbs, while the garlic adds a savory touch. This dish is not only easy to prepare but also packed with nutrients, making it a great choice for anyone looking to burn fat while enjoying their meals.

Ingredients

• 1 medium spaghetti squash
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Parmesan cheese for serving (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle 1 tablespoon of olive oil over each half and sprinkle with salt and pepper.
4. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
5. While the squash is roasting, heat the remaining olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
6. Once the squash is cooked, use a fork to scrape the insides into strands.
7. In a large bowl, combine the spaghetti squash, sautéed garlic, parsley, and basil. Toss well to combine.
8. Serve warm, topped with Parmesan cheese if desired.

Spaghetti Squash With Spicy Tomato Sauce

Spaghetti squash is a fantastic alternative to traditional pasta. It’s low in calories and packed with nutrients, making it a great choice for anyone looking to shed some pounds. This dish combines the unique texture of spaghetti squash with a zesty tomato sauce that brings a kick of flavor.

The image showcases a vibrant bowl of spaghetti squash topped with a rich, spicy tomato sauce. Fresh basil leaves add a pop of color and freshness, while the red chili peppers hint at the heat in the sauce. The setting is cozy, with fresh tomatoes and olive oil nearby, emphasizing the dish's wholesome ingredients.

To make this delicious meal, you’ll need a few simple ingredients. The spicy tomato sauce is easy to whip up and pairs perfectly with the squash. Let’s get cooking!

Ingredients

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups diced fresh tomatoes (or 1 can of crushed tomatoes)
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Fresh basil leaves for garnish (optional)
• Grated Parmesan cheese for serving (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper.
3. Roast the Squash: Place the squash halves cut-side down on a baking sheet. Roast in the preheated oven for about 30-40 minutes, or until the flesh is tender and easily pierced with a fork.
4. Make the Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Stir in the diced tomatoes, red pepper flakes, oregano, and basil. Simmer for 15-20 minutes until the sauce thickens.
5. Shred the Squash: Once the squash is done roasting, remove it from the oven and let it cool slightly. Use a fork to scrape the flesh into spaghetti-like strands.
6. Combine and Serve: Toss the spaghetti squash strands with the spicy tomato sauce. Serve hot, garnished with fresh basil and grated Parmesan cheese if desired.

Creamy Alfredo Spaghetti Squash Bake

Spaghetti squash is a fantastic alternative to traditional pasta, especially when you're looking to cut down on carbs. This creamy Alfredo spaghetti squash bake is not only delicious but also a great way to enjoy a comforting dish without the guilt. The golden strands of spaghetti squash blend perfectly with a rich, creamy sauce, topped with melted cheese for that satisfying finish.

In the image, you can see a beautifully baked dish, bubbling with cheese and garnished with fresh parsley. The vibrant yellow squash adds a pop of color, making it an inviting meal. The wooden background and rustic elements, like the cheese and herbs, create a cozy kitchen vibe, perfect for a family dinner.

This recipe is simple and perfect for meal prep. You can enjoy it as a main dish or serve it alongside a fresh salad. Let’s get cooking!

Ingredients

• 1 medium spaghetti squash
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

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 cut-side down on a baking sheet and roast for about 30-40 minutes, until tender.
3. While the squash is baking, prepare the Alfredo sauce. In a saucepan, heat the heavy cream over medium heat. Add minced garlic and Italian seasoning, stirring until fragrant.
4. Gradually whisk in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
5. Once the squash is done, let it cool slightly. Use a fork to scrape the flesh into strands and place them in a large mixing bowl.
6. Pour the Alfredo sauce over the spaghetti squash and mix well. Transfer the mixture into a greased baking dish and top with shredded mozzarella cheese.
7. Bake for an additional 15-20 minutes, until the cheese is bubbly and golden.
8. Garnish with fresh parsley before serving. Enjoy your creamy Alfredo spaghetti squash bake!

Spaghetti Squash With Lemon And Parmesan

Spaghetti squash is a fantastic alternative to traditional pasta, especially when you're looking to shed some pounds. This dish combines the lightness of spaghetti squash with the bright flavors of lemon and the richness of Parmesan cheese. It's a simple yet satisfying meal that can fit into any healthy eating plan.

The image shows a beautifully plated bowl of spaghetti squash, tossed with lemon zest and freshly grated Parmesan. The vibrant yellow of the squash is complemented by the green of fresh basil leaves, making it not just tasty but visually appealing too. This dish is perfect for a quick weeknight dinner or a light lunch.

To make this recipe, you'll need just a few ingredients. The combination of lemon and Parmesan adds a delightful zing, making every bite enjoyable. Plus, it's low in calories and high in nutrients, making it a great choice for those aiming to burn fat.

Ingredients

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 lemon (zested and juiced)
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle olive oil over the cut sides and sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet.
3. Bake for about 30-40 minutes, or until the flesh is tender and easily shreds with a fork.
4. Once cooked, let it cool slightly, then use a fork to scrape the flesh into strands.
5. In a large bowl, combine the spaghetti squash strands, lemon zest, lemon juice, and Parmesan cheese. Toss well to combine.
6. Serve warm, garnished with fresh basil leaves and additional Parmesan if desired.

Spaghetti Squash Tacos: A Flavorful Twist

Spaghetti squash tacos bring a fun and healthy twist to your taco night. Imagine the satisfying crunch of taco shells filled with tender spaghetti squash, seasoned to perfection. This dish is not just about flavor; it's also a great way to incorporate more veggies into your meals.

The image shows a vibrant plate of tacos, each one loaded with spaghetti squash, fresh tomatoes, creamy avocado, and a sprinkle of cheese. The colorful toppings make these tacos visually appealing and delicious. Plus, they are easy to customize based on your favorite ingredients!

To make these tacos, you’ll need to cook the spaghetti squash first. Once it's tender, scrape out the strands and mix them with your favorite taco seasoning. Then, fill your taco shells with the squash mixture and top with fresh veggies and sauces. It's a simple and satisfying meal that everyone will love.

Ingredients

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 teaspoon taco seasoning
• 8 taco shells
• 1 cup diced tomatoes
• 1 avocado, sliced
• 1 cup shredded cheese
• Fresh cilantro for garnish
• Salsa for serving

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle olive oil on the cut sides and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
3. Once cooked, let it cool slightly, then scrape out the strands with a fork and place them in a bowl. Mix in taco seasoning.
4. Warm the taco shells according to package instructions. Fill each shell with the seasoned spaghetti squash.
5. Top with diced tomatoes, avocado slices, shredded cheese, and fresh cilantro. Serve with salsa on the side.

Baked Spaghetti Squash With Cheesy Spinach

Baked spaghetti squash with cheesy spinach is a delightful dish that combines the unique texture of spaghetti squash with the creamy goodness of cheese and the freshness of spinach. This recipe is not only tasty but also a great way to enjoy a low-carb meal that can help you burn fat.

The image shows a beautifully baked spaghetti squash, golden and bubbling with melted cheese on top. The vibrant green spinach peeking through adds a pop of color, making it as appealing to the eyes as it is to the palate. This dish is perfect for a cozy dinner or a healthy lunch option.

To make this dish, you’ll need a few simple ingredients. The combination of spaghetti squash, cheese, and spinach creates a satisfying meal that feels indulgent without the guilt. Let’s jump into the ingredients and instructions!

Ingredients

• 1 medium spaghetti squash
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• Salt and pepper to taste
• 1/2 teaspoon Italian seasoning

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil, and sprinkle with salt and pepper.
3. Place the squash halves cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender.
4. While the squash is baking, heat a skillet over medium heat. Add minced garlic and chopped spinach, cooking until the spinach wilts.
5. In a bowl, mix the ricotta cheese, half of the mozzarella, Parmesan, sautéed spinach, and Italian seasoning. Season with salt and pepper.
6. Once the squash is cooked, use a fork to scrape out the strands and place them in a mixing bowl. Combine with the cheese and spinach mixture.
7. Fill the squash halves with the mixture, topping with the remaining mozzarella cheese.
8. Return to the oven and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
9. Let it cool slightly before serving. Enjoy your delicious and healthy baked spaghetti squash with cheesy spinach!

Sweet And Spicy Bbq Spaghetti Squash

Sweet and Spicy BBQ Spaghetti Squash is a delightful dish that combines the natural sweetness of spaghetti squash with a tangy BBQ sauce. The image shows a beautifully plated serving, where strands of spaghetti squash are topped with tender pieces of BBQ meat, drizzled with a rich sauce, and garnished with fresh green onions. This dish not only looks appetizing but also offers a healthy alternative to traditional pasta.

Spaghetti squash is a fantastic choice for those looking to cut down on carbs while still enjoying a satisfying meal. The texture mimics that of pasta, making it a versatile base for various toppings. In this recipe, the sweet and spicy BBQ sauce adds a burst of flavor, making it perfect for a cozy dinner or a fun gathering.

Ingredients

• 1 medium spaghetti squash
• 2 cups cooked BBQ meat (chicken, pork, or tofu)
• 1 cup BBQ sauce (store-bought or homemade)
• 2 green onions, sliced
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash halves cut-side down on a baking sheet. Roast for about 30-40 minutes until tender.
4. While the squash is baking, heat the BBQ meat in a saucepan and mix in the BBQ sauce. Let it simmer for a few minutes.
5. Once the squash is done, use a fork to scrape the insides into strands.
6. Season the spaghetti squash with salt and pepper. Top with the BBQ meat mixture and garnish with sliced green onions.
7. Serve warm and enjoy your Sweet and Spicy BBQ Spaghetti Squash!

Stuffed Spaghetti Squash With Quinoa And Black Beans

This stuffed spaghetti squash recipe is a fantastic way to enjoy a healthy meal while keeping things simple and delicious. The vibrant colors of the dish make it visually appealing, and the combination of quinoa and black beans offers a hearty, protein-packed filling. The squash itself serves as a natural bowl, making it perfect for serving.

To make this dish, start by roasting the spaghetti squash until it's tender. While it cooks, prepare the quinoa according to package instructions. In a skillet, sauté some onions, garlic, and bell peppers for added flavor. Then, mix in the cooked quinoa, black beans, and your favorite spices. Once the squash is ready, scoop out some of the flesh to make room for the filling and combine it with the quinoa mixture.

Top it off with fresh cilantro for a burst of freshness. This dish is not only filling but also great for meal prep. You can enjoy it warm or even cold as a salad!

Ingredients

• 1 medium spaghetti squash
• 1 cup quinoa
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

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 cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender.
3. While the squash is roasting, rinse the quinoa and cook it according to package instructions.
4. In a skillet, heat a little oil over medium heat. Sauté the onion and garlic until soft. Add the diced bell pepper and cook for another 3-4 minutes.
5. Stir in the cooked quinoa, black beans, cumin, chili powder, salt, and pepper. Mix well and heat through.
6. Once the squash is done, flip it over and scoop out some flesh to mix with the quinoa filling.
7. Fill each half of the spaghetti squash with the quinoa and black bean mixture. Garnish with fresh cilantro before serving.

Spaghetti Squash With Shrimp And Garlic

Spaghetti squash is a fantastic alternative to traditional pasta. It’s low in calories and high in nutrients, making it a great choice for those looking to shed some pounds. Pairing it with shrimp and garlic adds a delicious flavor boost while keeping the dish light and healthy.

In the image, you can see a bowl of spaghetti squash topped with perfectly cooked shrimp. The shrimp are golden brown, hinting at a savory garlic seasoning. Fresh parsley adds a pop of color and freshness, making the dish visually appealing. In the background, you can spot a netted bag of spaghetti squash, emphasizing the main ingredient.

This recipe is not only tasty but also quick to prepare. It’s perfect for a weeknight dinner or a meal prep option. Let’s get cooking!

Ingredients

• 1 medium spaghetti squash
• 1 pound shrimp, peeled and deveined
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle the inside of the squash with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender.
3. While the squash is roasting, heat the remaining olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
4. Add the shrimp to the skillet and cook for 3-4 minutes, or until they turn pink and opaque. Season with salt and pepper.
5. Once the squash is done, use a fork to scrape the flesh into strands. Combine the spaghetti squash with the shrimp and garlic mixture in the skillet. Toss to combine.
6. Serve hot, garnished with fresh parsley.

Spaghetti Squash With Creamy Avocado Dressing

Spaghetti squash is a fantastic low-carb alternative to traditional pasta. When paired with a creamy avocado dressing, it becomes a delicious and healthy meal option. The vibrant yellow strands of the squash are topped with a smooth, green dressing that adds a rich flavor. Fresh cherry tomatoes add a pop of color and sweetness, making this dish not just tasty but visually appealing too.

The creamy avocado dressing is simple to make and complements the spaghetti squash perfectly. It’s packed with healthy fats and nutrients, making this dish a great choice for anyone looking to burn fat while enjoying a satisfying meal.

Ingredients

• 1 medium spaghetti squash
• 2 ripe avocados
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro
• 1 clove garlic
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle olive oil over the cut sides and sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes until tender.
3. While the squash is roasting, prepare the avocado dressing. In a blender, combine avocados, lime juice, cilantro, garlic, salt, and pepper. Blend until smooth and creamy.
4. Once the squash is done, use a fork to scrape the insides into spaghetti-like strands. Place the strands in a bowl.
5. Toss the spaghetti squash with the creamy avocado dressing and top with halved cherry tomatoes. Serve immediately and enjoy!