32 Delicious Spaghetti Squash Pasta Recipes for a Healthier Dinner

Name: 32 Delicious Spaghetti Squash Pasta Recipes for a Healthier Dinner
Ingredients: – 1 medium spaghetti squash (about 3 pounds) – 2 tbsp olive oil – 1/2 tsp salt – 1/4 tsp black pepper – 4 cloves garlic, minced – 1 cup heavy cream – 1/2 cup grated Parmesan cheese – 1/4 cup unsalted butter – 1/4 tsp nutmeg; – 1 medium spaghetti squash (about 3 lbs) – 2 tbsp olive oil, divided – 1/2 tsp kosher salt, divided – 1/4 tsp black pepper, divided – 1 lb Roma tomatoes – 3 cloves garlic, minced – 1/2 cup yellow onion, diced – 1 tsp dried oregano – 1/4 tsp red pepper flakes – 1/4 cup fresh basil, chopped; – 1 large spaghetti squash (about 3 pounds) – 6 slices thick-cut bacon – 1 cup frozen peas – 2 large eggs – 1/2 cup grated Parmesan cheese – 1/4 cup heavy cream – 2 cloves garlic, minced – 1/2 teaspoon black pepper – 1/4 teaspoon salt – 1 tablespoon olive oil; – 1 large spaghetti squash (about 3 pounds) – 2 tablespoons olive oil, divided – 1 teaspoon salt, divided – 1/2 teaspoon black pepper, divided – 1 pound boneless, skinless chicken breasts – 1/2 cup basil pesto – 1/4 cup grated Parmesan cheese – 1 tablespoon lemon juice; – 1 medium spaghetti squash (about 3 lbs) – 2 tbsp olive oil – 1/2 tsp kosher salt – 1/4 tsp black pepper – 2 tbsp unsalted butter – 2 cloves garlic, minced – 1 lemon, zested and juiced (about 2 tbsp juice) – 1/2 cup grated parmesan cheese – 2 tbsp chopped fresh parsley; – 1 large spaghetti squash (about 3 lbs) – 2 tbsp olive oil, divided – 1/2 tsp kosher salt – 1/2 tsp black pepper – 1 small yellow onion, diced – 3 cloves garlic, minced – 1/4 tsp red pepper flakes – 1 (28 oz) can crushed tomatoes – 1/4 cup fresh basil, chopped; – 1 medium spaghetti squash (about 3 lbs) – 1 tbsp olive oil – 1 lb large shrimp, peeled and deveined – 2 tbsp vegetable oil – 2 cloves garlic, minced – 2 eggs, lightly beaten – 1 cup bean sprouts – 4 green onions, sliced – 1/4 cup chopped peanuts – 1/4 cup fresh cilantro leaves; For the sauce: – 3 tbsp fish sauce – 3 tbsp brown sugar – 2 tbsp rice vinegar – 1 tbsp tamarind paste – 1 tsp chili garlic sauce; 1 medium spaghetti squash (about 3 pounds); 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 red bell pepper, sliced; 1 zucchini, sliced into half-moons; 1 cup cherry tomatoes, halved; 1/4 cup grated Parmesan cheese; 2 tablespoons chopped fresh basil; – 1 large spaghetti squash (about 3 pounds) – 1 tablespoon olive oil – 1/2 teaspoon salt – 1/4 teaspoon black pepper – 1 pound Italian sausage, casings removed – 1 small yellow onion, diced – 2 cloves garlic, minced – 4 cups kale, stems removed and chopped – 1/2 cup chicken broth – 1/4 cup grated Parmesan cheese; – 1 large spaghetti squash (about 3 lbs) – 1 tbsp olive oil – 1 lb ground turkey (93% lean) – 1 medium yellow onion, diced – 2 cloves garlic, minced – 1 (28 oz) can crushed tomatoes – 1 tsp dried oregano – 1/2 tsp salt – 1/4 tsp black pepper – 1/4 cup grated Parmesan cheese – Fresh basil leaves for garnish (optional); – 1 large spaghetti squash (about 3 pounds) – 2 tablespoons olive oil, divided – 1/2 teaspoon salt – 1/4 teaspoon black pepper – 1 yellow onion, diced – 3 cloves garlic, minced – 16 ounces cremini mushrooms, sliced – 1 cup vegetable broth – 1/2 cup raw cashews, soaked in hot water for 15 minutes and drained – 1 tablespoon nutritional yeast – 1 teaspoon Dijon mustard – 1/4 cup chopped fresh parsley; – 1 medium spaghetti squash (about 3 pounds) – 2 tablespoons olive oil – 1/2 teaspoon salt – 1/4 teaspoon black pepper – 1/2 cup chopped sundried tomatoes (packed in oil, drained) – 4 cups fresh spinach – 2 cloves garlic, minced – 1/4 cup grated Parmesan cheese; – 1 large spaghetti squash (about 3 pounds) – 2 tbsp olive oil – 1 tsp salt – 1/2 tsp black pepper – 1 lb boneless, skinless chicken breasts, diced – 1/2 cup buffalo sauce – 1/2 cup ranch dressing – 1 cup shredded cheddar cheese – 1/2 cup crumbled blue cheese – 2 green onions, thinly sliced; – 1 large spaghetti squash (about 3 pounds) – 1/4 cup olive oil – 6 cloves garlic, minced – 1 tsp red chili flakes – 1/2 tsp salt – 1/4 tsp black pepper – 2 tbsp fresh parsley, chopped – 1/4 cup grated Parmesan cheese

fromcvillepicnic.com cvillepicnic.com/spaghetti-squash-pasta-recipes

Have you ever wished for a pasta night that leaves you feeling nourished instead of sluggish? Welcome to your solution: spaghetti squash! This magical

Ingredients

Instructions

1 medium spaghetti squash (about 3 pounds)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 small yellow onion, diced
2 cloves garlic, minced
1 red bell pepper, sliced
1 zucchini, sliced into half-moons
1 cup cherry tomatoes, halved
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
Preheat your oven to 400°F.
Cut the spaghetti squash in half lengthwise using a sharp knife, and scoop out the seeds with a spoon.
Brush the cut sides of the squash with 1 tablespoon of olive oil, then sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper.
Roast the squash in the preheated oven for 35–40 minutes, or until the flesh is tender when pierced with a fork.
While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and cook for 5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for 1 minute, until fragrant.
Add the sliced red bell pepper and zucchini to the skillet, and cook for 7–8 minutes, stirring occasionally, until the vegetables are tender-crisp.
Add the halved cherry tomatoes to the skillet and cook for 2–3 minutes, until they start to soften.
Season the vegetable mixture with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, stirring to combine.
Remove the roasted squash from the oven and let it cool for 5 minutes until safe to handle.
Use a fork to scrape the squash flesh into strands, transferring them to the skillet with the vegetables.
Toss everything together gently to combine and heat through for 2–3 minutes.
Remove the skillet from the heat and stir in the grated Parmesan cheese and chopped fresh basil.