7 Vegetarian Spaghetti Squash Recipes That’ll Put Your Pasta To Shame

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Make your life easier and get on board with spaghetti squash, AKA vegetable spaghetti. You can make the stringy squash into all kinds of mouthwatering, low-carb comfort food. It doesn’t have to be fall to geek out on squash. Buy a spaghetti squash, slice it in half lengthwise, scoop out the seeds, drizzle each half with olive oil, season with salt and pepper, pop it on a baking sheet and slide it into a 400-degree oven for about 45 minutes until it’s tender. Once it’s cooked and ready to go, you can scrape it out with a fork or pile on ingredients to make squash boats. Here are seven vegetarian recipes that prove spaghetti squash is better than pasta.

1. Spaghetti Squash Hash Browns

Spaghetti squash hashbrowns are a fun alternative to regular potato-style hash browns and they’re a great way to use up any leftover spaghetti squash. Here’s a recipe for spaghetti squash hash browns that’ll go perfectly with your breakfast under poached eggs or inside of a sandwich to add an extra crunch. Opt for a healthier oil like coconut oil and your hash browns will come out a little bit sweeter.

2. Spaghetti Squash Breakfast Boats

The next time you’re looking for a vehicle for your favorite breakfast ingredients, look no further than spaghetti squash. Try these egg and avocado spaghetti squash boats with salsa, avocado and eggs. You could also go the Israeli route and try spaghetti squash shakshuka with jalapeño, cumin, chili powder, feta cheese and cilantro.

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3. Spaghetti Squash Pad Thai

Any pad Thai lover should give spaghetti squash a shot instead of rice noodles. Just like your favorite pad Thai, the spaghetti squash version has a sauce made of tamarind paste, fish sauce and brown sugar. The body of the dish has the usual suspects: tofu, onion, egg, scallion, bean sprouts, peanuts, lime, cilantro and red pepper flakes. You’ll still get to have your favorite Thai dish, but with a crunchier and healthier twist.

4. Spaghetti Squash Lasagna

A craving for Italian food can be hard to satisfy when pasta is out of the question. Here’s where spaghetti squash steps in. You can have your lasagna and eat it too. Here’s a simple lasagna recipe with marinara sauce, roasted spaghetti squash, ricotta, parmesan and shredded mozzarella.

You might also want to try this lasagna that calls for a fresh tomato sauce, Parmigiano-Reggiano and baby spinach. One of the best parts about spaghetti squash is the crunchiness holds up way better than pasta, even after it’s been smothered with tomato sauce.

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5. Pesto Spaghetti Squash

Find your favorite pesto, or make your own, and go to town. This pesto spaghetti squash has kale, onions, mushrooms, red pepper flakes, Italian seasoning and extra virgin olive oil. Spaghetti squash is one of the best gluten-free substitutes when it comes to pesto pasta or any kind of pasta dish.

6. Garlic Shrimp Spaghetti Squash

Shrimp fans, you’ll want to make this garlic shrimp spaghetti squash part of your routine. With a combo of Greek yogurt, almond milk and parmesan cheese, you’ll have a creamy sauce without as much of the dairy. The squash and shrimp are seasoned with garlic, garlic powder, sea salt, black pepper, lemon and parsley. You’ll definitely want to have leftovers of this dish. It’ll taste just as good, or even better, the next day and you can eat it either hot or cold.

7. Spaghetti Squash Mac And Cheese

When you’ve exhausted all of those gluten-free pasta options and you want something that can hold up to your favorite mac and cheese sauce, try spaghetti squash. Here’s a recipe for baked spaghetti squash and cheese that’s just as indulgent as your elbow or penne mac and cheese, with a mixture of parmesan and cheddar. You could also try baking the mac and cheese right into each spaghetti squash boat with gruyere, butter, milk, nutmeg, black pepper and paprika.

Try these vegetarian variations and you’ll become addicted to the spaghetti squash life. We promise.

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