Best Spaghetti Squash Recipes

Everyone’s favorite vegetable can be made into everything from an easy side to mac and cheese to pad Thai. Recipes with spaghetti squash don’t have to be boring!

Spaghetti squash recipes

What’s more fun than squash masquerading as pasta? Cooking spaghetti squash and scraping it into long, luxurious noodles seems like a trick invented by a clever marketer. But of course it’s all due to good old Mother Nature! Everyone’s favorite squash can be made into so many different things: mac and cheese, pad Thai, and spaghetti with marinara. And at its best: it’s a simple side dish. Here are our favorite spaghetti squash recipes: plus a little background info on this popular fall vegetable.

How to cut spaghetti squash

While most people think they know the right way to cut spaghetti squash: there’s actually a trick to it! Cutting it width-wise actually makes for the longest, most luxurious noodles. Here’s a video Alex made that shows you exactly how to cut it!

Spaghetti squash nutrition

As you might guess from its bright yellow color, spaghetti squash is full of nutrients. According to the Harvard TH Chan School of Public Health, squash is full of beta carotene, protein, Vitamin C & B6, potassium, and fiber. While there are no studies to cite on specific health benefits of spaghetti squash, here’s what we can say! A diet rich in vegetables and fruits can reduce the risk of heart disease and stroke, prevent some types of cancer, and have a positive effect on blood sugar to keep your appetite in check.

Sounds pretty good to us. Ready to get cooking?

And now… our top spaghetti squash recipes!

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Spaghetti squash recipes

Pesto Roasted Spaghetti Squash Recipe

1 Star2 Stars3 Stars4 Stars5 Stars (10 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x


This easy roasted spaghetti squash recipe dresses up the squash “noodles” with pesto and Parmesan cheese! 



  • 1 medium squash (about 3 pounds)
  • 1/3 cup basil pesto (homemadevegan, or purchased)
  • 1/4 cup grated Parmesan cheese, plus more to serve (or vegan Parmesan)


  1. Preheat the oven to 400 degrees Farenheit.
  2. Using a small sharp paring knife, cut the spaghetti squash around the middle width-wise (not lengthwise!). To cut, pierce the knife into the squash and swing down, making small slices around the squash until it breaks in half. Use the knife to cut around the seeds, and then scoop them out with a spoon.
  3. Rub inside with with about 1 teaspoon of olive oil. Place halves on baking sheet and roast 40 to 55 minutes (depending on the size and freshness of the squash), until tender all the way through when pierced with a fork.
  4. Allow the squash to cool slightly, then use a fork to scrape out the squash into “spaghetti” strands. Place the noodles in a colander or strainer and rest for 10 minutes to remove any extra moisture.
  5. In a bowl, combine the pesto, Parmesan, and squash noodles. Toss until well combined. Taste, and add additional salt or pesto as necessary. (Leftovers store in the refrigerator for a few days; you may have to refresh the flavor with additional pesto.)
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: Squash

Keywords: Spaghetti Squash Recipes, Roasted Spaghetti Squash Recipe

More with squash

Love butternut squash? Found an acorn squash but no spaghetti squash at your market? Here are some resources for other types of squash:

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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