Spaghetti Squash Recipes No Cheese

Spaghetti squash is a mild and delicious squash to roast up to tender perfection, easily shredded with a fork to create delicate spaghetti-like strands. Super flavorful when combined with caramelized onions, mushrooms, spinach, garlicky tomatoes and white beans, this spaghetti squash recipe is a vibrant and healthy fall meal that's both cozy and nourishing!

One of my favorite things about shopping in the markets during the fall season is seeing the plethora of gorgeous pumpkins and squash available to not only decorate the house, but to cook with!

I use different varietals of squash for many different recipe preparations, and love how the color of this amazing produce matches the colors often found in the autumn sky at sunset, wonderfully vibrant orange and yellow hue.

Spaghetti Squash Recipe

While there's so much to appreciate about squash, from their delicate flavor to the quick and easy preparation yielding tender, sweet-savory flesh, I really love how each has a slightly different texture that lends itself to a specific and unique presentation, perfect for all sorts of scrumptious add-ins that create a healthy meal.

Spaghetti squash is a terrific squash to cook with, and if you've never tried your hand at preparing it, you're in for a real treat with this vibrant spaghetti squash recipe with sauteed veggies.

Roasted up to tender perfection, the spaghetti squash flesh is then fluffed or shredded with a fork to create strands that are spaghetti-like (hence its name), excellent to be combined with other flavorful ingredients for a complete meal both comforting

Stuffed Spaghetti Squash Lasagna Boats

This baked spaghetti squash recipe, brimming with lots of flavorful veggies such as caramelized onions, mushrooms, spinach, garlicky tomatoes, white beans plus a crispy sprinkle of toasted breadcrumbs, is rich in flavor and color. It is hands down my new, favorite healthy fall recipe, and I have a hunch you'll love it too!

Roasting spaghetti squash in the oven until mildly sweet and delectably tender is the optimal way to prepare it, in my opinion.

The best way to do this is to slice the spaghetti squash in half lengthwise and scoop out the seeds, then brush each cut-side and cavity with a bit of oil and sprinkle with salt and pepper, plus a few other seasonings for additional flavor. Then, the squash is placed cut-side down onto a baking sheet to roast.

Cheesy Garlic Parmesan Spinach Spaghetti Squash

After about one hour, the spaghetti squash will be soft and tender with a bit of golden caramelization around the edges, which equals lots of flavor.

Once the spaghetti squash is tender, using a fork to gently scrape and sort of “fluff” the flesh into its spaghetti-like texture is easy, making it ready for any other add-ins or preparations you'd like.

For my spaghetti squash recipe here, I like to combine the “spaghetti” strands in a pan with a variety of fragrant sauteed veggies adding loads of texture and light, garlicky flavor. I also add some creamy white beans for a little more depth and extra protein.

Spaghetti Squash Casserole Recipe

I then divide this mixture evenly between my reserved squash shells (which I leave a bit of a border in to keep the shape better), and top with a sprinkle of toasted breadcrumbs for added flavor. For a completely vegan presentation, I leave off the parmesan cheese, or even sub a

Cheese here. But if I'm craving a touch of real, savory cheese, then I'll add a small sprinkle of some real-deal, grated parmesan.

Hungry for more yummy fall recipes? Check out this Stuffed Acorn Squash, this Roasted Acorn Squash, this Pumpkin Soup, this Butternut Squash Lasagna, or this Butternut Squash Soup!

Low Carb Stuffed Spaghetti Squash

Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.

She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.Very-Veggie Spaghetti Squash is a healthy meal packed with vegetables accented with pops of salty cheese and kalamata olives. Fresh and filling!

That is to say, life is all about balance, is it not? A few afternoons ago I was delicately eating this vegetable-packed dish featuring tender strands of roasted spaghetti squash tossed with baby spinach, tomatoes, basil, kalamata olives, and a restrained amount of crumbled feta cheese for lunch, then later that night I ate an entire bag of pizza-flavored chips.

Simple Spaghetti Squash With Chicken And Salsa

Oh who am I kidding, there’s no excuse except for the fact that HOLY COW these chips are totally addicting. Eat with a friend, or at least after whipping up this ridiculously healthy and delicious Very-Veggie Spaghetti Squash!

I’ve mentioned here on IGE before that spaghetti squash doesn’t have the flavor nor texture of regular pasta – and if anyone tells you otherwise I’m calling shenanigans – but it’s so inherently fabulous that you won’t even care. Light, delicate strands of squash with a slightly crisp texture and sweet flavor resemble cooked spaghetti, but they’re low calorie, low carb, and full of vitamin A, potassium, and fiber. I just love when Fall rolls around and these babies are in abundance at the market and grocery store.

Over the past two weeks alone I’ve made and enjoyed this Very-Veggie Spaghetti Squash a couple times, used spaghetti squash for pizza night (which Buzzfeed called shenanigans on and I’m throwing right back!) and swapped it for gluten-free pasta on spaghetti night. Spaghetti squash is versatile and inexpensive, plus extremely filling too. Spaghetti Squash for President (is it not the only logical choice given our current lineup of candidates?!)

Spaghetti Squash Boats Recipe: How To Make It

Political drama aside, with the temperatures starting to drop, I’ve found myself craving lots of heavier comfort food, so it’s great to lighten dinner up with this delicious, healthy meal that’s full of flavor, color, and texture. After the spaghetti squash is roasted, this dish comes together in about 10 minutes, making it perfect for busy weeknights.

Start the dish by roasting 1 medium-sized spaghetti squash. Look for a spaghetti squash that’s relatively smooth and lump free (though, really, a couple scrapes are just fine!)

Pierce the spaghetti squash with a sharp knife four or five times around the center then microwave for 2 minutes. This will make it easier to slice in half.

Vegan Spaghetti Squash With No Cheese Sauce Recipe

Using that same sharp knife, slice the slightly softened spaghetti squash in half then scrape out the seeds in the center. OR, you can slice the spaghetti squash into rings, instead!

Place the halves cut side up on a baking sheet lined with foil then brush or mist with extra virgin olive oil and season the heck out of ’em with garlic salt, pepper, and Italian seasoning. Another reason why I love spaghetti squash is because I’m a volume eater (hello entire bag of chips, ) and the spaghetti squash creates an enormous pile of strands that need to be well seasoned.

Roast at 400 degrees for 30-40 minutes or until a knife inserted into the thickest part of the squash goes in with little resistance, then let cool for 10 minutes or so. Finally, take a fork to the flesh and shred like you’re Jillian Michaels. Doesn’t this look like an enormous plate of angel hair pasta? I love it!

Loaded Spaghetti Squash Bowls

Set the squash aside while you saute the vegetables. Heat 1 Tablespoon extra virgin olive oil in a large skillet over medium heat then saute 1 large shallot or 1/2 small onion until tender, 5-7 minutes. Add 3 cloves minced garlic then saute for 1 more minute.

Then add 2 cups baby spinach that have been roughly chopped, season with salt and pepper, and then saute until the spinach just barely begins to wilt, about 1 minute.

Last steps are to add the spaghetti squash strands into the skillet along with 1/4 cup kalamata olives that have been sliced and 1/2 cup crumbled feta cheese.

Roasted Spaghetti Squash

I’m a Midwestern wife and Mama, and after being diagnosed with Celiac Disease in 2013 I began sharing delicious and approachable gluten-free recipes made with everyday, in-season ingredients. Welcome!With this Spicy Vegan Chickpea Lentil Stuffed Spaghetti Squash recipe, you can have a tasty, filling, low carb, plant-based dinner on your table in 40 minutes.

To me, each forkful of this Spicy Vegan Chickpea Lentil Stuffed Spaghetti Squash is like the perfect bite. In this dish, spaghetti squash is baked until tender and then loaded with a sauté of chickpeas and lentils that are flavored with garlic, onion, ginger, coriander, turmeric, smoked paprika, and zaatar.

It is quite a delightful fusion meal with Middle Eastern spices like zaatar mingling beautifully with South Asian spices such as turmeric and coriander, resulting in one incredibly flavorful and filling, plant-based meal.

Cheesy Spaghetti Squash With Spinach

This is one easy and tasty vegan dinner you can fix in around 40 minutes, give or take a few minutes for preparations.

Low in calories and high in fiber, Spaghetti squash is one of those versatile vegetables that can be baked to perfection in multiple ways.

When it comes to spaghetti squash, cutting through it can be tricky. It has a tendency to roll around on the cutting board. And, trying to cut it into half through the stem can be quite precarious.

Spaghetti Squash Lasagna

As I am trying to hold onto all my appendages, I have found that cutting the edge with the stem off makes it a whole lot easier to cut the