13 Budget-Friendly Spaghetti Squash Recipes That Won't Break The Bank

Spaghetti squash is a fantastic, budget-friendly alternative to traditional pasta that delivers tasty meals without straining your wallet. Packed with nutrients and versatility, this unique vegetable can be transformed into a variety of delightful dishes, making it perfect for easy weeknight dinners or meal prep. Say goodbye to expensive ingredients and hello to simple, satisfying recipes that keep dinner exciting and your budget intact!

Savor The Flavor: Classic Spaghetti Squash With Marinara

Spaghetti squash is a fantastic alternative to traditional pasta. It's low in carbs and packed with nutrients. This dish showcases the squash's natural sweetness, perfectly complemented by a rich marinara sauce. The vibrant colors in the image highlight the freshness of the ingredients. You can see the golden strands of squash topped with a hearty red sauce, sprinkled with cheese and garnished with fresh basil. It's a simple yet satisfying meal that fits any budget.

Making this dish is easy and quick. Start by roasting the spaghetti squash until tender. While it cools, prepare the marinara sauce. You can use store-bought or make your own with tomatoes, garlic, and herbs. Once the squash is ready, scrape out the strands and mix them with the sauce. Serve it warm, topped with cheese and basil for a delightful finish.

Ingredients

• 1 medium spaghetti squash
• 2 cups marinara sauce
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves for garnish
• Salt and pepper to taste

Instructions

1. Preheat the 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 30-40 minutes until tender.
4. While the squash is roasting, heat the marinara sauce in a saucepan over medium heat.
5. Once the squash is cool enough to handle, use a fork to scrape out the strands into a bowl.
6. Mix the spaghetti squash with the marinara sauce. Season with salt and pepper.
7. Serve warm, topped with grated Parmesan cheese and fresh basil.

A Twist On Tradition: Spaghetti Squash Alfredo

Spaghetti squash is a fantastic alternative to traditional pasta. It’s light, healthy, and budget-friendly. In this twist on the classic Alfredo, we swap out heavy pasta for spaghetti squash, creating a dish that's both creamy and satisfying.

The image shows a delicious plate of spaghetti squash topped with a rich Alfredo sauce. Fresh parsley adds a pop of color, while a glass of white wine sits nearby, perfect for pairing. This meal is not just visually appealing; it’s also a great way to enjoy a comforting dish without the guilt.

To make this dish, you’ll need a few simple ingredients. The creamy Alfredo sauce is easy to whip up and pairs perfectly with the tender strands of spaghetti squash. Let’s get cooking!

Ingredients

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 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. Drizzle olive oil on the cut sides and sprinkle with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 30-40 minutes, until tender.
3. While the squash is roasting, heat a pan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
4. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth. 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 Alfredo sauce.
6. Serve warm, garnished with fresh parsley. Enjoy your delicious, budget-friendly meal!

Spicy And Savory: Spaghetti Squash With Chipotle Chicken

Spaghetti squash is a fantastic base for a hearty meal. In this dish, it pairs perfectly with chipotle chicken, bringing a spicy kick to your dinner table. The bright yellow strands of the squash look inviting, especially when topped with tender chicken, creamy avocado, and fresh cilantro. This combination not only tastes amazing but also looks vibrant and colorful.

The ingredients are simple and budget-friendly. You’ll need a spaghetti squash, chicken breast, chipotle sauce, avocado, lime, and cilantro. This recipe is easy to follow and perfect for a weeknight dinner.

Start by roasting the spaghetti squash until it's tender. While that’s baking, cook the chicken in a skillet with chipotle sauce for that smoky flavor. Once everything is ready, mix the squash with the chicken, and top with diced avocado and cilantro. A squeeze of lime adds a refreshing touch.

This dish is not just filling but also nutritious. It’s a great way to enjoy a low-carb meal without sacrificing flavor. Plus, it’s a fun way to introduce more vegetables into your diet.

Ingredients

• 1 medium spaghetti squash
• 2 chicken breasts, diced
• 1/2 cup chipotle sauce
• 1 avocado, diced
• 1 lime, cut into wedges
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place it cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
2. While the squash is baking, heat a skillet over medium heat. Add the diced chicken and cook until browned. Stir in the chipotle sauce and let it simmer for about 5-7 minutes until the chicken is cooked through.
3. Once the squash is done, use a fork to scrape out the strands into a bowl. Season with salt and pepper.
4. Combine the spaghetti squash with the chipotle chicken. Top with diced avocado and chopped cilantro.
5. Serve with lime wedges on the side for an extra zing!

Comfort Food Reinvented: Spaghetti Squash Mac And Cheese

Spaghetti squash mac and cheese is a fun twist on a classic comfort food. This dish takes the creamy, cheesy goodness of traditional mac and cheese and swaps out pasta for spaghetti squash. The result is a lighter, yet satisfying meal that won’t break the bank.

The image shows a warm bowl of spaghetti squash mac and cheese, topped with a crunchy breadcrumb layer. It's served alongside a fresh green salad, making it a balanced meal. The golden color of the squash combined with the melted cheese creates an inviting look that’s hard to resist.

This recipe is perfect for weeknight dinners or cozy gatherings. It’s easy to make and uses simple ingredients that you probably already have at home. Plus, it’s a great way to sneak in some veggies!

Ingredients

• 1 medium spaghetti squash
• 2 cups shredded cheese (cheddar or your favorite blend)
• 1 cup milk
• 1/4 cup cream cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
3. Once cooked, use a fork to scrape the flesh into spaghetti-like strands and place in a large bowl.
4. In a saucepan, heat milk, cream cheese, garlic powder, onion powder, and half of the cheese over medium heat until melted and smooth.
5. Pour the cheese sauce over the spaghetti squash and mix well. Transfer to a baking dish.
6. Top with remaining cheese and breadcrumbs. Drizzle with olive oil.
7. Bake for an additional 15-20 minutes until bubbly and golden on top.
8. Serve hot with a side salad for a complete meal.

Savory And Satisfying: Spaghetti Squash With Pesto And Shrimp

This dish combines the unique texture of spaghetti squash with the vibrant flavors of pesto and succulent shrimp. It’s a delightful meal that’s both filling and healthy. The bright green pesto adds a fresh taste, while the shrimp brings a satisfying protein punch. Topped with pine nuts and fresh basil, this recipe is not just easy on the wallet, but also a feast for the eyes.

To make this dish, you’ll first roast the spaghetti squash until it’s tender. While that’s happening, sauté some shrimp in a pan until they’re perfectly cooked. Then, mix the spaghetti squash with pesto and toss in the shrimp. A sprinkle of pine nuts and a few basil leaves on top will make it look as good as it tastes!

Ingredients

• 1 medium spaghetti squash
• 1 pound shrimp, peeled and deveined
• 1 cup basil pesto
• 2 tablespoons olive oil
• 1/4 cup pine nuts
• 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. Drizzle with olive oil, salt, and pepper. Place cut side down on a baking sheet and roast for about 30-40 minutes until tender.
2. While the squash is roasting, heat a skillet over medium heat. Add olive oil and sauté the shrimp until they turn pink and opaque, about 3-4 minutes. Season with salt and pepper.
3. Once the squash is done, use a fork to scrape out the strands into a large bowl. Mix in the pesto until well combined.
4. Gently fold in the cooked shrimp and top with pine nuts and fresh basil leaves before serving.

Hearty And Healthy: Baked Spaghetti Squash With Sausage

This baked spaghetti squash dish is a fantastic way to enjoy a hearty meal without overspending. The squash serves as a perfect base, mimicking the texture of pasta while being low in carbs. Topped with savory sausage and rich tomato sauce, it’s a crowd-pleaser that fits any budget.

The vibrant colors in the dish make it visually appealing. The golden squash contrasts beautifully with the red sauce and melted cheese on top. Fresh herbs sprinkled over the dish add a pop of green, making it look even more inviting.

To make this recipe, you’ll need a few simple ingredients. Start with a medium spaghetti squash, some ground sausage, marinara sauce, and cheese. This combination creates a filling meal that’s both nutritious and delicious.

Ingredients

• 1 medium spaghetti squash
• 1 pound ground sausage
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

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 season with salt and pepper.
3. Place the squash halves cut-side down on a baking sheet. Bake for about 30-40 minutes until tender.
4. While the squash is baking, cook the ground sausage in a skillet over medium heat until browned. Drain any excess fat and stir in the marinara sauce.
5. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Mix the strands with the sausage and sauce mixture.
6. Fill the squash halves with the sausage mixture and top with shredded mozzarella cheese.
7. Return to the oven and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
8. Garnish with fresh parsley before serving.

A Taste Of The South: Spaghetti Squash Casserole

Spaghetti squash casserole is a delightful dish that brings a Southern twist to your table. This recipe combines the unique texture of spaghetti squash with hearty ingredients, making it a filling and budget-friendly option. The image shows a golden, cheesy casserole, bubbling with flavor. You can see the strands of spaghetti squash intertwined with a savory meat sauce, topped with melted cheese and crunchy bits. It’s comfort food at its best!

This casserole is perfect for family dinners or meal prep for the week. It’s easy to make and can be customized with your favorite ingredients. Plus, it’s a great way to sneak in some veggies!

Ingredients

• 1 medium spaghetti squash
• 1 pound ground beef or turkey
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 cup shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place it cut-side down in a baking dish with a little water. Bake for 30-40 minutes until tender.
3. While the squash is baking, heat a skillet over medium heat. Add the ground meat, onion, and garlic. Cook until the meat is browned and the onions are soft.
4. Stir in the diced tomatoes, Italian seasoning, salt, and pepper. Let it simmer for about 10 minutes.
5. Once the squash is done, use a fork to scrape out the strands into a large bowl. Mix in the meat sauce and half of the mozzarella cheese.
6. Transfer the mixture into a greased baking dish. Top with the remaining mozzarella and Parmesan cheese.
7. Bake for an additional 20-25 minutes until the cheese is bubbly and golden.
8. Let it cool for a few minutes before serving. Enjoy your tasty spaghetti squash casserole!

Quick And Easy: 15-Minute Spaghetti Squash Stir-Fry

Spaghetti squash is a fantastic ingredient for quick meals. This 15-minute stir-fry is colorful and packed with flavor. In the image, you can see a vibrant bowl of spaghetti squash mixed with fresh vegetables like red and yellow bell peppers, sugar snap peas, and a sprinkle of sesame seeds. The bright colors make it not only appetizing but also a healthy choice.

This dish is perfect for busy weeknights when you want something nutritious without spending hours in the kitchen. The spaghetti squash serves as a low-carb alternative to traditional noodles, making it a great option for those watching their carbs.

To make this stir-fry, you'll need a few simple ingredients. The best part is that you can customize it with whatever veggies you have on hand. Let’s get cooking!

Ingredients

• 1 medium spaghetti squash
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup sugar snap peas
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• Sesame seeds for garnish

Instructions

1. Prepare the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and remove the seeds. Place it cut-side down in a microwave-safe dish with a little water. Microwave on high for about 10 minutes, or until tender.
2. Cook the Veggies: While the squash is cooking, heat sesame oil in a large skillet over medium heat. Add minced garlic and ginger, cooking for about 30 seconds until fragrant.
3. Add the Bell Peppers and Peas: Toss in the sliced bell peppers and sugar snap peas. Stir-fry for 3-4 minutes until the veggies are tender-crisp.
4. Combine: Once the spaghetti squash is done, use a fork to scrape out the strands. Add the squash to the skillet with the veggies. Pour in the soy sauce and mix everything well.
5. Serve: Garnish with sesame seeds and enjoy your quick and easy spaghetti squash stir-fry!

Decadent Delight: Spaghetti Squash With Creamy Garlic Sauce

Spaghetti squash is a fantastic choice for a budget-friendly meal. It’s versatile, healthy, and can be dressed up in so many ways. In this dish, we’re pairing it with a creamy garlic sauce that adds a rich flavor without breaking the bank.

Imagine a plate filled with tender strands of spaghetti squash, drizzled with a luscious garlic sauce. The sauce is creamy and smooth, perfectly complementing the squash's light texture. Fresh parsley adds a pop of color and a hint of freshness, making this dish not just tasty but visually appealing too.

To make this delightful meal, you’ll need a few simple ingredients. The creamy garlic sauce is easy to whip up and takes just a few minutes. This dish is perfect for a cozy dinner at home or a casual gathering with friends.

Ingredients

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 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 olive oil over the cut sides and season with salt and pepper. Place the squash cut side down on a baking sheet. Roast for about 30-40 minutes until tender.
3. While the squash is roasting, prepare the garlic sauce. In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
4. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
5. Once the squash is done, use a fork to scrape the flesh into strands. Serve topped with the creamy garlic sauce and garnish with fresh parsley.

Ultimate Comfort: Spaghetti Squash Lasagna

Spaghetti squash lasagna is a delightful twist on a classic dish. This recipe swaps traditional pasta for spaghetti squash, making it a healthier option without sacrificing flavor. The image showcases a bubbling, cheesy lasagna, with layers of rich tomato sauce and melted cheese. It’s the perfect comfort food that’s easy on the wallet.

To make this dish, start by roasting the spaghetti squash until tender. While it cools, prepare a hearty tomato sauce with ground meat or veggies, and mix in some ricotta cheese for creaminess. Layer the spaghetti squash strands with the sauce and mozzarella cheese in a baking dish. Bake until golden and bubbly for a satisfying meal.

Ingredients

• 1 medium spaghetti squash
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 pound ground beef or turkey (optional)
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut side down on a baking sheet and roast for 30-40 minutes until tender.
3. If using meat, brown it in a skillet over medium heat. Add marinara sauce and Italian seasoning, then simmer for 5 minutes.
4. Once the squash is cool, use a fork to scrape out the strands into a bowl.
5. In a baking dish, layer half of the spaghetti squash, half of the meat sauce, and half of the ricotta. Repeat the layers and top with mozzarella cheese.
6. Bake for 25-30 minutes until the cheese is melted and bubbly. Garnish with fresh basil before serving.

Budget-Friendly And Flavorful: Spaghetti Squash With Meatballs

Spaghetti squash is a fantastic alternative to traditional pasta. It’s not only budget-friendly but also packed with nutrients. Pairing it with meatballs creates a hearty meal that satisfies without breaking the bank. The image showcases a delicious plate of spaghetti squash topped with savory meatballs and rich marinara sauce, garnished with fresh basil. This dish is perfect for a cozy dinner at home.

To make this meal, you’ll need a few simple ingredients. The meatballs can be made from ground beef or turkey, mixed with breadcrumbs, egg, and spices. The spaghetti squash is roasted until tender, and then you can scrape out the strands to mimic pasta. Top it all off with your favorite marinara sauce for a comforting dish.

Ingredients

• 1 medium spaghetti squash
• 1 pound ground beef or turkey
• 1/2 cup breadcrumbs
• 1 large egg
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1 jar (24 oz) marinara sauce
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
2. While the squash is roasting, mix the ground meat, breadcrumbs, egg, Italian seasoning, garlic powder, salt, and pepper in a bowl. Form into meatballs, about 1 inch in diameter.
3. In a skillet, heat a little oil over medium heat. Brown the meatballs on all sides, then add the marinara sauce. Let it simmer for about 10 minutes.
4. Once the squash is done, scrape the insides with a fork to create spaghetti-like strands. Serve the meatballs and sauce over the squash, garnished with fresh basil.

Bursting With Flavor: Spaghetti Squash With Roasted Vegetables

Spaghetti squash is a fantastic, budget-friendly option that brings a delightful twist to your meals. When paired with roasted vegetables, it creates a colorful and nutritious dish that is both satisfying and easy to make. The image shows a plate of spaghetti squash topped with vibrant roasted veggies like bell peppers, zucchini, and eggplant, all drizzled with a savory sauce. This dish not only looks appealing but also packs a punch of flavor.

To make this dish, start by roasting your favorite vegetables. You can use bell peppers, zucchini, and eggplant, but feel free to mix in others like carrots or onions. The roasting process enhances their natural sweetness and adds a lovely char. While the veggies are roasting, prepare the spaghetti squash by baking it until tender. Once everything is ready, combine the squash and veggies, and finish with a drizzle of balsamic glaze for that extra zing.

Ingredients

• 1 medium spaghetti squash
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 eggplant, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Balsamic glaze for drizzling
• Fresh herbs (like basil or parsley) for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper, then place cut side down on a baking sheet.
3. On another baking sheet, toss the zucchini, bell pepper, and eggplant with olive oil, salt, and pepper. Spread them out in a single layer.
4. Roast both the squash and vegetables in the oven for about 25-30 minutes, or until the squash is tender and the veggies are golden.
5. Once done, use a fork to scrape the inside of the spaghetti squash to create strands. Combine with the roasted vegetables in a large bowl.
6. Drizzle with balsamic glaze and toss gently. Garnish with fresh herbs before serving.

Mouthwatering And Easy: One-Pan Spaghetti Squash Primavera

Spaghetti squash primavera is a fantastic dish that brings together the goodness of vegetables and the unique texture of spaghetti squash. This one-pan recipe is not only easy to prepare but also budget-friendly, making it perfect for any weeknight dinner.

The image shows a vibrant mix of colorful vegetables, including bell peppers, broccoli, and zucchini, all tossed with strands of cooked spaghetti squash. The dish is cooked in a single pan, which means less cleanup and more time to enjoy your meal. The golden strands of squash mimic pasta, making it a delightful and healthy alternative.

To make this dish, you’ll need some fresh vegetables, olive oil, and seasonings. It’s a great way to use up any leftover veggies you have in the fridge. Plus, it’s packed with nutrients and flavor!

Ingredients

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1 cup green beans, trimmed
• 2 cloves garlic, minced
• 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. Drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
2. While the squash is roasting, heat olive oil in a large pan over medium heat. Add garlic and sauté for about 1 minute until fragrant.
3. Add the sliced bell peppers, zucchini, broccoli, and green beans to the pan. Cook for about 5-7 minutes until the vegetables are tender-crisp.
4. Once the spaghetti squash is done, use a fork to scrape the flesh into strands. Add the squash to the pan with the vegetables and toss everything together. Season with more salt and pepper if needed.
5. Garnish with fresh parsley before serving. Enjoy your delicious one-pan spaghetti squash primavera!