Roasted spaghetti squash is a favorite in our house! I love using it as a replacement for pasta or stuffing it with a protein and veggies for a super healthy meal. Spaghetti squash are in season and typically easy to find this time of year. I just love the added flavor it gives a meal and I honestly don’t miss the pasta at all.
Here are a couple of different ways to use your roasted spaghetti squash:
- For a SUPER quick and easy meal, I use a jar of San Marzano tomato sauce (it tastes like you’ve been simmering your sauce all day) and cook in some ground turkey. After you’ve cooked your spaghetti squash, place the cooked squash on a plate like you would pasta and top with the sauce and grated Parmesan cheese. My kids even love it this way and don’t miss the pasta!
-
Cook ground beef or ground turkey with taco seasoning. Once browned, add black beans, corn, chopped red and green peppers, onions, or anything you typically like on a taco or burrito. Take your roasted spaghetti squash and leave it IN the squash. Add the meat and veggie mixture directly into the squash and top with shredded cheese. You can put it back in the oven for a couple of minutes to melt the cheese if desired.
-
Saute a bag of spinach with a couple of cloves of garlic. Once wilted, add 1/2 cup of heavy cream and 1/2 cup of grated Parmesan cheese. Season with salt and pepper. Pour the spinach mixture into the roasted spaghetti squash and top with a little shredded mozzarella cheese. Place it back in the oven for the cheese to melt.
Roasted Spaghetti Squash
Ingredients
- 2 spaghetti squash
- olive oil
- salt and pepper
Instructions
- Preheat oven to 400.
- Slice the spaghetti squash in half.
- Scoop out and discard seeds.
- Brush the inside of the spaghetti squash with olive oil and sprinkle with a good pinch of salt and pepper.
- Place the squash on a baking sheet inside down and roast for 45 minutes.
- When done, use a fork to scrape out strings from the inside of the squash.
