Are you tired of the same old pasta dishes? Look no further! Spaghetti squash is a game-changer when it comes to adding variety and creaminess to your favorite pasta recipes. And today, we’re excited to share 18 creamy spaghetti squash pasta delights that will take your taste buds on a wild ride!
From classic comfort foods like mac and cheese to international-inspired dishes like carbonara, there’s something for everyone in this list of creative and delicious spaghetti squash pasta recipes. Whether you’re looking for a quick weeknight dinner or a special occasion meal, we’ve got you covered.
So grab your apron, preheat that oven, and get ready to fall in love with the world of spaghetti squash pasta!
Garlic Parmesan Spaghetti Squash Pasta
Transform ordinary pasta night into a flavorful fiesta with this easy recipe! Roasted spaghetti squash adds natural sweetness, while garlic and parmesan cheese bring out the savory goodness.
Ingredients:
• 1 medium spaghetti squash
• 2 cloves of garlic, minced
• 1/4 cup olive oil
• 1/2 cup grated parmesan cheese
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Place the squash on a baking sheet lined with parchment paper, cut side up.
4. Drizzle olive oil over the squash, then sprinkle minced garlic evenly.
5. Roast the squash for 30-40 minutes, or until tender and easily pierced with a fork.
6. Remove from oven and let cool slightly.
7. Scrape out the flesh with a fork to create spaghetti-like strands.
8. In a large skillet, melt butter over medium heat. Add cooked squash and toss with parmesan cheese, salt, and pepper.
Cooking Time: 40 minutes
Creamy Alfredo Spaghetti Squash Pasta
Elevate your pasta game with this creamy and comforting recipe that combines the best of both worlds: spaghetti squash and classic Alfredo sauce. This dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 8 oz fettuccine noodles
– 2 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Roast the squash for 30-40 minutes or until tender. Let it cool slightly.
3. Bring a large pot of salted water to boil. Cook fettuccine noodles according to package instructions. Reserve 1 cup of pasta water before draining.
4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add heavy cream and Parmesan cheese. Simmer until smooth, about 5 minutes.
5. Slice the cooled spaghetti squash into strands resembling noodles. Combine with fettuccine noodles, creamy Alfredo sauce, and reserved pasta water.
Cooking Time: approximately 45-50 minutes
Spaghetti Squash Carbonara
This recipe combines the creamy richness of carbonara with the nutty flavor and tender texture of spaghetti squash. Perfect for a low-carb or gluten-free twist on the original, this dish is sure to become a new favorite.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 4 large eggs
– 4 oz pancetta or bacon, diced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and bake for 45 minutes, or until tender.
2. While the squash is baking, cook the pancetta in a skillet over medium heat until crispy. Remove from heat and set aside.
3. In a large bowl, whisk together eggs, Parmesan cheese, salt, and pepper.
4. Once the squash is cooked, use a fork to scrape out the flesh and add it to the egg mixture. Toss to combine.
5. Add the cooked pancetta and chopped parsley (if using) to the bowl and toss again to distribute evenly.
Cooking Time: 45 minutes
Cheesy Spaghetti Squash Mac and Cheese
This recipe combines the best of both worlds – the comforting warmth of macaroni and cheese with the nutritious goodness of spaghetti squash. The result is a creamy, cheesy dish that’s perfect for a cozy night in.
Ingredients:
– 2 medium spaghetti squash
– 8 oz macaroni
– 2 cups grated cheddar cheese
– 1 cup grated mozzarella cheese
– 1/4 cup all-purpose flour
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons unsalted butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. Bake squash for 45 minutes, or until tender. Let cool.
3. Cook macaroni according to package instructions. Drain and set aside.
4. In a large saucepan, melt butter over medium heat. Add flour, paprika, salt, and pepper; whisk to combine.
5. Gradually add milk, whisking constantly to avoid lumps. Bring to a simmer.
6. Remove from heat; stir in cheddar and mozzarella cheese until melted.
7. Combine cooked macaroni and squash with the cheesy sauce. Mix well.
8. Transfer to a baking dish; top with additional grated cheese if desired.
9. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 1 hour 15 minutes
Spaghetti Squash Pasta with Pesto and Cherry Tomatoes
This recipe combines the best of both worlds – the comforting taste of pasta with the nutritious benefits of spaghetti squash. This unique dish is perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1/4 cup pesto
– 1 pint cherry tomatoes, halved
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast for 45-50 minutes or until the squash is tender when pierced with a fork.
5. While the squash is cooking, combine pesto and cherry tomatoes in a bowl.
6. Once the squash is cooked, use a fork to shred it into strands resembling pasta.
7. Add the shredded squash to the pesto mixture and toss to combine.
8. Season with salt and pepper to taste.
9. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Creamy Mushroom Spaghetti Squash Pasta
This comforting recipe combines the earthy flavors of mushrooms with the creamy richness of pasta sauce and the nutritious goodness of spaghetti squash. A perfect twist on traditional pasta dishes!
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Roast the squash in a baking dish with olive oil, salt, and pepper for 45 minutes, or until tender.
4. In a large skillet, sauté the onion and mushrooms in garlic until softened.
5. Add vegetable broth, heavy cream, and thyme. Simmer for 10-15 minutes or until sauce thickens.
6. Serve the mushroom sauce over roasted spaghetti squash noodles. Top with Parmesan cheese, if desired.
Cooking Time: 55 minutes
Spaghetti Squash Pasta Primavera
Enjoy a light and flavorful pasta dish that celebrates the flavors of spring, featuring roasted spaghetti squash and a colorful medley of vegetables.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed spring vegetables (such as bell peppers, zucchini, carrots, and snap peas)
– 1 cup cherry tomatoes, halved
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Toss the squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large skillet, sauté the onion and garlic over medium heat until softened. Add the mixed vegetables and cook until tender-crisp.
4. Stir in cherry tomatoes and cook for an additional 2-3 minutes.
5. Once the squash is cooked, use a fork to scrape out the flesh and add it to the skillet with the vegetable mixture.
6. Season with salt and pepper to taste. Sprinkle Parmesan cheese on top and garnish with fresh herbs.
Cooking Time: 45-50 minutes
Spaghetti Squash Pasta with Spinach and Artichokes
Experience a healthier take on traditional pasta with this creamy, flavorful dish that combines the sweetness of spaghetti squash with the tanginess of artichoke hearts and spinach.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 can artichoke hearts, drained and chopped
– 1 cup fresh spinach leaves
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Place squash on a baking sheet, cut side up, drizzle with olive oil, and season with salt and pepper.
4. Roast squash for 45 minutes or until tender.
5. In a large skillet, sauté chopped onion and minced garlic until softened.
6. Add artichoke hearts, spinach leaves, Parmesan cheese, and chicken broth to the skillet. Stir until combined.
7. Once squash is cooked, use a fork to scrape out strands.
8. Combine squash with the artichoke mixture and season with salt and pepper to taste.
Cooking Time: 1 hour 15 minutes
Spicy Cajun Spaghetti Squash Pasta
Get ready to spice up your pasta game with this unique twist on traditional spaghetti squash! This recipe combines the comforting warmth of cajun seasoning with the nutty flavor of roasted squash, all wrapped up in a spicy and satisfying dish.
Ingredients:
– 2 medium spaghetti squash
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– 8 oz pasta of your choice (e.g., spaghetti, linguine)
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Roast the squash for 30-40 minutes, or until tender.
4. In a large skillet, heat the olive oil over medium-high. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for an additional minute.
5. Add cumin, smoked paprika, and cayenne pepper to the skillet and cook for 1-2 minutes, stirring constantly.
6. Cook pasta according to package instructions. Combine cooked squash and pasta with the spicy sauce and season with salt and pepper to taste.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Spaghetti Squash Pasta with Sun-Dried Tomatoes and Feta
Transforming spaghetti squash into a pasta substitute has never been easier! This recipe combines the flavors of sun-dried tomatoes, feta cheese, and fresh herbs to create a delicious and nutritious meal.
Ingredients:
– 2 medium spaghetti squash
– 1 cup sun-dried tomatoes, chopped
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/4 cup crumbled feta cheese
– 1 tablespoon fresh parsley, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Place squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast for 45-50 minutes or until tender.
5. Meanwhile, mix sun-dried tomatoes, garlic, feta cheese, and parsley in a bowl.
6. Once the squash is cooked, use a fork to scrape out the flesh into strands.
7. Combine squash “pasta” with the tomato-feta mixture and season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Lemon Garlic Butter Spaghetti Squash Pasta
Transform ordinary spaghetti squash into a flavorful pasta dish with the brightness of lemon and pungency of garlic butter. This recipe is perfect for a quick and satisfying weeknight dinner.
Ingredients:
– 1 medium spaghetti squash
– 2 cloves of garlic, minced
– 4 tablespoons unsalted butter, softened
– 2 lemons, juiced (about 2 tablespoons)
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash halves on a baking sheet, cut side up.
4. Drizzle with olive oil and season with salt and pepper.
5. Roast for 45 minutes or until the squash is tender.
6. Melt butter in a skillet over medium heat. Add garlic and cook for 1 minute.
7. Stir in lemon juice and cook for an additional 2 minutes.
8. Combine cooked squash with garlic-lemon butter sauce, tossing to coat.
9. Serve warm, topped with Parmesan cheese if desired.
Cooking Time: 45 minutes
Spaghetti Squash Pasta with Roasted Red Pepper Sauce
Transform your pasta game with this vibrant and flavorful vegetarian dish! Spaghetti squash replaces traditional noodles, while a roasted red pepper sauce adds a sweet and smoky twist.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, peeled and chopped
– 3 cloves garlic, minced
– 2 cups roasted red peppers (see note), chopped
– 1/4 cup vegetable broth
– 1 tablespoon tomato paste
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise, scoop out seeds, and place cut side up on a baking sheet.
3. Roast the squash for 45-50 minutes, or until tender when pierced with a fork.
4. Meanwhile, heat olive oil in a large skillet over medium-low. Add onion and cook, stirring occasionally, until caramelized (about 20-25 minutes).
5. Add garlic, roasted red peppers, vegetable broth, and tomato paste to the skillet. Simmer for 10-15 minutes or until sauce thickens.
6. Once squash is done, use a fork to shred into spaghetti-like strands.
7. Combine cooked squash with the roasted red pepper sauce. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley or basil leaves.
Cooking Time: 1 hour 15 minutes
Creamy Avocado Spaghetti Squash Pasta
Transform traditional pasta into a creamy and nutritious dish by substituting spaghetti squash for noodles. This recipe combines the natural sweetness of roasted squash with the richness of avocado and parmesan cheese.
Ingredients:
– 1 medium spaghetti squash
– 2 ripe avocados, mashed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup grated parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast for 45-50 minutes or until the flesh is tender and can be shredded with a fork.
5. In a large skillet, sauté garlic and mashed avocado in a little water until smooth and creamy.
6. Shred the roasted squash into strands and add to the skillet with parmesan cheese.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley, if desired.
Cooking Time: 50-60 minutes
Spaghetti Squash Pasta with Pumpkin Sage Sauce
This fall-inspired pasta dish combines the comforting flavors of spaghetti squash with the warmth of pumpkin and the earthiness of sage, all wrapped up in a light and creamy sauce.
Ingredients:
– 2 medium spaghetti squash
– 1/4 cup olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 can (15 oz) pumpkin puree
– 1/2 cup heavy cream
– 2 tbsp unsalted butter
– 1 tsp dried sage
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and roast for 45 minutes, or until tender.
3. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent.
4. Add garlic, pumpkin puree, heavy cream, butter, and dried sage to the skillet. Stir until smooth.
5. Use a fork to scrape out the cooked spaghetti squash, adding it to the sauce. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 1 hour
Spaghetti Squash Pasta with Creamy Tomato Basil Sauce
This vegan-friendly pasta dish is a game-changer for those looking for a low-carb, gluten-free alternative to traditional spaghetti. By using roasted spaghetti squash as the “noodles,” you’ll be surprised by how similar it tastes and feels.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups fresh tomatoes, diced (or 1 can of crushed tomatoes)
– 1 cup vegan cream or heavy cream alternative (such as soy or almond milk)
– 1 tablespoon tomato paste
– 2 teaspoons dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
2. Roast the squash for 45-50 minutes or until tender.
3. In a large skillet, sauté onion and garlic over medium heat until softened.
4. Add diced tomatoes, tomato paste, basil, salt, and pepper. Stir well and cook for 5-7 minutes.
5. Remove the squash from the oven and let it cool slightly. Use a fork to scrape out the flesh, creating “spaghetti” strands.
6. Add the cooked squash strands to the sauce and stir well. Add vegan cream or heavy cream alternative and stir until combined.
7. Serve hot with grated Parmesan cheese (if using).
Cooking Time: 1 hour 15 minutes
Spaghetti Squash Pasta with Garlic Herb Cream Sauce
This recipe combines the comforting flavors of pasta with the nutritional benefits of spaghetti squash, all wrapped up in a rich and creamy garlic herb sauce. Perfect for a cozy weeknight dinner or a special occasion.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 8 oz pasta of your choice
– 4 cloves garlic, minced
– 1/4 cup unsalted butter
– 1/2 cup heavy cream
– 1 tsp dried parsley
– 1 tsp dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
3. Roast squash for 45 minutes or until tender.
4. Cook pasta according to package instructions. Drain and set aside.
5. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
6. Stir in heavy cream, parsley, and basil. Bring mixture to a simmer and cook for 2-3 minutes or until slightly thickened.
7. Combine cooked pasta and squash with the garlic herb sauce. Season with salt and pepper to taste. Top with Parmesan cheese (if using).
Cooking Time: 1 hour 15 minutes
Spaghetti Squash Pasta with Creamy Pesto Chicken
Transform a humble spaghetti squash into a vibrant and flavorful pasta dish with the addition of creamy pesto chicken. This recipe is a game-changer for a quick weeknight dinner.
Ingredients:
– 1 medium spaghetti squash
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 1/4 cup pesto sauce
– 2 tbsp unsalted butter
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out seeds.
2. Toss chicken with pesto sauce, salt, and pepper on a baking sheet. Drizzle with butter. Bake for 15-20 minutes or until cooked through.
3. Place the squash halves on a separate baking sheet, cut side up. Roast for 30-40 minutes or until tender, flipping halfway.
4. Combine cooked chicken and squash with Parmesan cheese. Toss to combine.
Cooking Time: 45-50 minutes
Spaghetti Squash Pasta with Creamy Butternut Squash Sauce
Transform traditional pasta night into a nutritious and flavorful experience with this seasonal twist. This recipe combines the natural sweetness of spaghetti squash with the richness of butternut squash, all tied together in a creamy sauce.
Ingredients:
– 2 medium spaghetti squashes
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out seeds.
3. Roast squash for 45-50 minutes or until tender, flipping halfway through.
4. In a large skillet, sauté onion and garlic over medium heat until softened.
5. Scoop cooked squash flesh into the skillet and add heavy cream, Parmesan cheese, salt, and pepper. Simmer for 10-15 minutes or until sauce thickens.
6. Combine cooked spaghetti squash with creamy butternut squash sauce. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 1 hour 15 minutes
Summary
Get ready to indulge in a world of creamy and delicious pasta dishes, all featuring spaghetti squash as the star ingredient! This collection of 18 recipes offers a variety of flavors and textures, from classic combinations like garlic parmesan and carbonara to unique twists such as spicy Cajun and pumpkin sage. Whether you’re a fan of rich and creamy sauces or lighter and brighter options, there’s something for everyone in this impressive lineup of spaghetti squash pasta delights.