22 Vegan Spaghetti Squash Recipes to Try

You know that spaghetti squash sitting on your counter? The one you bought because it looked interesting, and now you’re not quite sure what to do with it besides the basic marinara situation?

I’ve been there more times than I can count. Spaghetti squash is one of those vegetables that seems like a good idea at the store—it’s fun, it’s different, and it makes vegetable noodles—but then it sits there while you wonder if there’s more to life than just dumping tomato sauce on it. The good news? There absolutely is.

This humble winter squash is actually one of the most versatile ingredients in the produce section. It roasts beautifully, it’s naturally gluten-free, and it picks up whatever flavors you throw at it. Whether you’re looking for low-carb alternatives to pasta or just want to eat more vegetables without feeling like you’re suffering, spaghetti squash has your back.

Here are 22 vegan spaghetti squash recipes that go way beyond basic marinara. From creamy sauces to spicy stir-fries and even breakfast, there’s something here for every craving.

1. Classic Marinara with Roasted Spaghetti Squash

Let’s start with the basics. This is the recipe that introduces most people to spaghetti squash, and for good reason. It’s simple, satisfying, and lets the squash shine.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 4

Ingredients:

1. 1 medium spaghetti squash
2. 1 tablespoon olive oil
3. Salt and pepper to taste
4. 2 cups marinara sauce (jarred or homemade)
5. Fresh basil for garnish
6. Vegan parmesan for serving (optional)

Recipe Steps:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Cut squash in half lengthwise. Scoop out seeds.
3. Brush cut sides with olive oil and sprinkle with salt and pepper.
4. Place cut-side down on baking sheet. Roast for 35-40 minutes until tender and easily pierced with fork.
5. Let cool slightly, then scrape flesh with a fork to create spaghetti-like strands.
6. While squash roasts, warm marinara sauce in a small pot.
7. Serve squash topped with marinara, fresh basil, and vegan parmesan if desired.

2. Creamy Vegan Alfredo Spaghetti Squash

This creamy, dreamy sauce proves you don’t need dairy to make something rich and satisfying. Cashews create the silkiest texture.

Recipe Metadata:

Time to Make: 45 minutes (plus soaking time)

Servings: 4

Ingredients:

1. 1 medium spaghetti squash
2. 1 tablespoon olive oil
3. Salt and pepper to taste

Alfredo Sauce:

1. 1 cup raw cashews, soaked in hot water for 30 minutes
2. ¾ cup water
3. 2 cloves garlic
4. 2 tablespoons nutritional yeast
5. 1 tablespoon lemon juice
6. 1 teaspoon salt
7. Pinch of nutmeg
8. Fresh parsley for garnish

Recipe Steps:

1. Preheat oven to 400°F. Cut squash in half lengthwise, scoop seeds, brush with oil, and season.
2. Place cut-side down on baking sheet. Roast for 35-40 minutes until tender.
3. While squash roasts, drain soaked cashews and add to blender with water, garlic, nutritional yeast, lemon juice, salt, and nutmeg. Blend until completely smooth.
4. When squash is done, scrape flesh with a fork into strands.
5. Pour sauce over warm squash and toss to coat. Garnish with parsley and serve.

3. Spicy Peanut Spaghetti Squash with Edamame

This one hits all the right notes—spicy, salty, creamy, and a little sweet. The edamame adds protein and color.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 4

Ingredients:

1. 1 medium spaghetti squash
2. 1 tablespoon coconut oil
3. Salt to taste

Peanut Sauce:

1. ⅓ cup creamy peanut butter
2. 3 tablespoons soy sauce or tamari
3. 2 tablespoons lime juice
4. 1 tablespoon maple syrup
5. 1 teaspoon sriracha
6. 2 cloves garlic, minced
7. ¼ cup water

For Serving:

1. 1 cup shelled edamame, cooked
2. 1 red bell pepper, thinly sliced
3. 2 green onions, sliced
4. ¼ cup chopped peanuts
5. Fresh cilantro

Recipe Steps:

1. Preheat oven to 400°F. Cut squash in half, scoop seeds, brush with oil, and season.
2. Place cut-side down on baking sheet. Roast for 35-40 minutes.
3. In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, sriracha, garlic, and water until smooth.
4. When squash is done, scrape strands into a large bowl. Add edamame and bell pepper.
5. Pour sauce over and toss to coat. Top with green onions, peanuts, and cilantro.

4. Mediterranean Spaghetti Squash with Chickpeas

This is like a trip to the Greek islands in a bowl. Briny olives, fresh tomatoes, and hearty chickpeas make it a complete meal.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 4

Ingredients:

1. 1 medium spaghetti squash
2. 1 tablespoon olive oil
3. Salt and pepper

Mediterranean Mix:

1. 1 can chickpeas, drained and rinsed
2. 1 pint cherry tomatoes, halved
3. 1 cucumber, diced
4. ½ cup kalamata olives, pitted and halved
5. ¼ cup red onion, thinly sliced
6. ¼ cup fresh parsley, chopped
7. 2 tablespoons fresh mint, chopped

Lemon Vinaigrette:

1. 3 tablespoons olive oil
2. 2 tablespoons lemon juice
3. 1 clove garlic, minced
4. 1 teaspoon dried oregano
5. Salt and pepper to taste

Recipe Steps:

1. Preheat oven to 400°F. Cut squash in half, scoop seeds, brush with oil, season.
2. Roast cut-side down for 35-40 minutes until tender.
3. While squash roasts, combine chickpeas, tomatoes, cucumber, olives, red onion, parsley, and mint in a large bowl.
4. Whisk vinaigrette ingredients in a small bowl.
5. When squash is done, scrape strands into the bowl with vegetables. Add vinaigrette and toss well.
6. Serve warm or at room temperature.

5. Vegan Spaghetti Squash Pad Thai

All the flavors of takeout pad thai, but with roasted squash standing in for noodles. It’s lighter but just as satisfying.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 4

Ingredients:

1. 1 medium spaghetti squash
2. 1 tablespoon oil
3. Salt to taste

Pad Thai Sauce:

1. 3 tablespoons soy sauce or tamari
2. 2 tablespoons lime juice
3. 2 tablespoons maple syrup
4. 1 tablespoon rice vinegar
5. 1 tablespoon creamy peanut butter
6. 1 teaspoon sriracha

Stir-Fry:

1. 1 tablespoon oil
2. 1 block firm tofu, pressed and cubed
3. 3 cloves garlic, minced
4. 2 green onions, sliced
5. 1 cup bean sprouts
6. ¼ cup chopped peanuts
7. Fresh cilantro and lime wedges for serving

Recipe Steps:

1. Preheat oven to 400°F. Cut squash in half, scoop seeds, brush with oil, season. Roast cut-side down for 35-40 minutes.
2. While squash roasts, whisk together all sauce ingredients in a small bowl.
3. Heat oil in a large skillet over medium-high heat. Add tofu and cook until golden on all sides, about 8 minutes.
4. Add garlic and cook for 1 minute. Add sauce and stir to coat tofu.
5. When squash is done, scrape strands into the skillet. Add green onions and bean sprouts. Toss everything together and cook for 2 minutes until heated through.
6. Serve topped with peanuts, cilantro, and lime wedges.

6. Garlic Lemon Spaghetti Squash with Spinach

Sometimes simple is best. This light, bright dish comes together quickly and lets the squash flavor come through.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 4

Ingredients:

1. 1 medium spaghetti squash
2. 2 tablespoons olive oil, divided
3. Salt and pepper
4. 4 cloves garlic, thinly sliced
5. 5 ounces fresh spinach
6. Zest of 1 lemon
7. 2 tablespoons lemon juice
8. ¼ teaspoon red pepper flakes
9. Vegan parmesan for serving (optional)

Recipe Steps:

1. Preheat oven to 400°F. Cut squash in half, scoop seeds. Brush with 1 tablespoon oil and season. Roast cut-side down for 35-40 minutes.
2. When squash is almost done, heat remaining oil in a large skillet over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
3. Add spinach in handfuls, stirring until wilted, about 2-3 minutes.
4. Scrape squash strands into the skillet. Add lemon zest, lemon juice, red pepper flakes, salt, and pepper. Toss to combine and cook for 2 minutes until heated through.
5. Serve with vegan parmesan if desired.

7. Spaghetti Squash Burrito Bowls

Everything you love about a burrito bowl, with roasted squash standing in for rice. It’s a complete meal that’s perfect for meal prep.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 4 bowls

Ingredients:

1. 1 medium spaghetti squash
2. 1 tablespoon oil
3. Salt and pepper

Bowls:

1. 1 can black beans, drained and rinsed
2. 1 cup corn kernels (fresh or frozen)
3. 1 avocado, diced
4. 1 cup cherry tomatoes, halved
5. ¼ cup red onion, diced
6. ¼ cup fresh cilantro, chopped
7. Lime wedges for serving

Cilantro Lime Dressing:

1. ¼ cup vegan sour cream or plain vegan yogurt
2. 2 tablespoons lime juice
3. 2 tablespoons chopped cilantro
4. 1 clove garlic, minced
5. Salt to taste

Recipe Steps:

1. Preheat oven to 400°F. Cut squash in half, scoop seeds, brush with oil, season. Roast cut-side down for 35-40 minutes.
2. While squash roasts, whisk together dressing ingredients in a small bowl.
3. When squash is done, scrape strands into bowls.
4. Top each bowl with black beans, corn, avocado, tomatoes, red onion, and cilantro.
5. Drizzle with dressing and serve with lime wedges.

8. Vegan Spaghetti Squash Carbonara

This dairy-free carbonara uses silken tofu to create a creamy, rich sauce that mimics the real thing. Smoky tempeh bacon takes it over the top.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 4

Ingredients:

1. 1 medium spaghetti squash
2. 1 tablespoon oil
3. Salt and pepper

Carbonara Sauce:

1. 1 block silken tofu (12-14 ounces)
2. 2 tablespoons nutritional yeast
3. 1 tablespoon lemon juice
4. 1 tablespoon miso paste
5. ½ teaspoon kala namak (black salt) for eggy flavor, or regular salt
6. ¼ teaspoon turmeric
7. ¼ cup water

Tempeh Bacon:

1. 4 ounces tempeh, thinly sliced
2. 1 tablespoon soy sauce
3. 1 teaspoon maple syrup
4. 1 teaspoon liquid smoke
5. 1 teaspoon oil

For Serving:

1. Fresh parsley, chopped
2. Black pepper

Recipe Steps:

1. Preheat oven to 400°F. Cut squash in half, scoop seeds, brush with oil, season. Roast cut-side down for 35-40 minutes.
2. While squash roasts, make tempeh bacon. Toss tempeh with soy sauce, maple syrup, liquid smoke, and oil. Spread on a baking sheet and bake for 10-15 minutes until crispy, flipping halfway.
3. Make sauce by blending silken tofu, nutritional yeast, lemon juice, miso, salt, turmeric, and water until smooth.
4. When squash is done, scrape strands into a large bowl. Pour sauce over warm squash and toss to coat (the warmth will heat the sauce).
5. Top with tempeh bacon, parsley, and black pepper.

9. Spicy Arrabiata Spaghetti Squash

For those who like heat, this spicy tomato sauce will wake up your taste buds. It’s simple but packs a punch.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 4

Ingredients:

1. 1 medium spaghetti squash
2. 1 tablespoon olive oil
3. Salt and pepper

Arrabiata Sauce:

1. 1 tablespoon olive oil
2. 4 cloves garlic, thinly sliced
3. ½ teaspoon red pepper flakes (or more to taste)
4. 1 (28-ounce) can crushed tomatoes
5. 1 teaspoon dried oregano
6. Salt to taste
7. Fresh basil for garnish

Recipe Steps:

1. Preheat oven to 400°F. Cut squash in half, scoop seeds, brush with oil, season. Roast cut-side down for 35-40 minutes.
2. While squash roasts, make sauce. Heat oil in a medium pot over medium heat. Add garlic and red pepper flakes, cook for 1-2 minutes until fragrant.
3. Add crushed tomatoes, oregano, and salt. Bring to a simmer and cook for 15-20 minutes until slightly thickened.
4. When squash is done, scrape strands into bowls. Top with arrabiata sauce and fresh basil.

10. Moroccan Spiced Spaghetti Squash with Raisins and Almonds

Sweet, savory, and warmly spiced, this dish is like something from a Moroccan market. It’s great as a main or a side.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 4

Ingredients:

1. 1 medium spaghetti squash
2. 1 tablespoon olive oil
3. Salt

Moroccan Spice Blend:

1. 1 teaspoon cumin
2. 1 teaspoon coriander
3. ½ teaspoon cinnamon
4. ½ teaspoon ginger
5. ¼ teaspoon turmeric
6. Pinch of cayenne

For Serving:

1. ¼ cup golden raisins
2. ¼ cup sliced almonds, toasted
3. 2 tablespoons fresh parsley, chopped
4. 1 tablespoon olive oil
5. Salt to taste

Recipe Steps:

1. Preheat oven to 400°F. Cut squash in half, scoop seeds, brush with oil, season. Roast cut-side down for 35-40 minutes.
2. In a small bowl, mix all spice blend ingredients.
3. When squash is done, scrape strands into a bowl. Add spice blend, olive oil, and salt. Toss to coat.
4. Fold in raisins and half the almonds.
5. Top with remaining almonds and parsley. Serve warm.

11. Spaghetti Squash with Kale Pesto

Kale pesto is heartier than basil pesto and stands up well to the squash. It’s a great way to use up kale that’s been sitting in your fridge.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 4

Ingredients:

1. 1 medium spaghetti squash
2. 1 tablespoon olive oil
3. Salt and pepper

Kale Pesto:

1. 3 cups chopped kale, stems removed
2. ½ cup walnuts or pine nuts
3. 2 cloves garlic
4. ⅓ cup olive oil
5. 2 tablespoons lemon juice
6. ¼ cup nutritional yeast
7. Salt and pepper to taste

Recipe Steps:

1. Preheat oven to 400°F. Cut squash in half, scoop seeds, brush with oil, season. Roast cut-side down for 35-40 minutes.
2. While squash roasts, make pesto. Add kale, nuts, garlic, olive oil, lemon juice, nutritional yeast, salt, and pepper to a food processor. Pulse until combined but still has some texture. Add water a tablespoon at a time if needed.
3. When squash is done, scrape strands into a bowl. Add pesto and toss to coat.
4. Serve warm or at room temperature.

12. Thai Green Curry Spaghetti Squash

Canned green curry paste is a shortcut to big flavor. Combined with coconut milk and vegetables, it transforms squash into something special.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 4

Ingredients:

1. 1 medium spaghetti squash
2. 1 tablespoon coconut oil
3. Salt

Curry:

1. 1 tablespoon coconut oil
2. 2-3 tablespoons Thai green curry paste
3. 1 can coconut milk
4. 1 red bell pepper, thinly sliced
5. 1 cup snap peas, trimmed
6. 1 tablespoon lime juice
7. 1 tablespoon maple syrup
8. Salt to taste

For Serving:

1. Fresh cilantro
2. Lime wedges
3. Sliced chili (optional)

Recipe Steps:

1. Preheat oven to 400°F. Cut squash in half, scoop seeds, brush with oil, season. Roast cut-side down for 35-40 minutes.
2. While squash roasts, make curry. Heat coconut oil in a large skillet over medium heat. Add curry paste and cook for 1 minute until fragrant.
3. Add coconut milk, bell pepper, and snap peas. Simmer for 8-10 minutes until vegetables are tender.
4. Stir in lime juice and maple syrup.
5. When squash is done, scrape strands into the skillet. Toss to coat in curry sauce and cook for 2 minutes.
6. Serve with cilantro, lime wedges, and chili if desired.

13. Spaghetti Squash with Mushroom Marinara

Earth mushrooms and rich marinara make this a hearty, satisfying meal. It’s like a more grown-up version of spaghetti and sauce.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 4

Ingredients:

1. 1 medium spaghetti squash
2. 2 tablespoons olive oil, divided
3. Salt and pepper

Mushroom Marinara:

1. 8 ounces cremini mushrooms, sliced
2. ½ onion, diced
3. 3 cloves garlic, minced
4. 1 (24-ounce) jar marinara sauce
5. 1 teaspoon dried oregano
6. ¼ cup fresh basil, chopped

Recipe Steps:

1. Preheat oven to 400°F. Cut squash in half, scoop seeds. Brush with 1 tablespoon oil, season. Roast cut-side down for 35-40 minutes.
2. While squash roasts, heat remaining oil in a large skillet over medium heat. Add mushrooms and onion, cook for 8-10 minutes until mushrooms are browned and onions are soft.
3. Add garlic and cook for 1 minute.
4. Add marinara sauce and oregano. Simmer for 10 minutes.
5. When squash is done, scrape strands into bowls. Top with mushroom marinara and fresh basil.

14. Buffalo Chickpea Spaghetti Squash

This is pure comfort food with a spicy kick. The buffalo chickpeas are creamy and flavorful, and they pair perfectly with the mild squash.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 4

Ingredients:

1. 1 medium spaghetti squash
2. 1 tablespoon oil
3. Salt

Buffalo Chickpeas:

1. 1 can chickpeas, drained and rinsed
2. ½ cup buffalo sauce
3. 2 tablespoons melted vegan butter or olive oil
4. 1 teaspoon garlic powder

For Serving:

1. Vegan ranch dressing
2. Sliced celery
3. Green onions

Recipe Steps:

1. Preheat oven to 400°F. Cut squash in half, scoop seeds, brush with oil, season. Roast cut-side down for 35-40 minutes.
2. While squash roasts, combine chickpeas, buffalo sauce, melted butter, and garlic powder in a small saucepan. Heat over medium until warmed through.
3. When squash is done, scrape strands into bowls.
4. Top with buffalo chickpeas, a drizzle of vegan ranch, celery, and green onions.

15. Spaghetti Squash Primavera

This is the perfect spring dish when you want something light and fresh. Use whatever vegetables look good at the market.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 4

Ingredients:

1. 1 medium spaghetti squash
2. 2 tablespoons olive oil, divided
3. Salt and pepper

Vegetables:

1. 1 zucchini, diced
2. 1 yellow squash, diced
3. 1 red bell pepper, diced
4. 1 cup cherry tomatoes, halved
5. 3 cloves garlic, minced

Sauce:

1. ¼ cup olive oil
2. 2 tablespoons lemon juice
3. 1 tablespoon fresh basil, chopped
4. 1 teaspoon dried oregano
5. Salt and pepper to taste

Recipe Steps:

1. Preheat oven to 400°F. Cut squash in half, scoop seeds. Brush with 1 tablespoon oil, season. Roast cut-side down for 35-40 minutes.
2. While squash roasts, heat remaining oil in a large skillet over medium-high heat. Add zucchini, yellow squash, and bell pepper. Cook for 5-7 minutes until tender-crisp.
3. Add garlic and tomatoes, cook for 2 more minutes.
4. In a small bowl, whisk together sauce ingredients.
5. When squash is done, scrape strands into a large bowl. Add cooked vegetables and sauce. Toss to combine.
6. Serve warm.

16. Spaghetti Squash with Lentil Bolognese

This hearty lentil sauce is so flavorful you won’t miss the meat. It’s perfect for cold nights when you want something substantial.

Recipe Metadata:

Time to Make: 55 minutes

Servings: 4

Ingredients:

1. 1 medium spaghetti squash
2. 1 tablespoon oil
3. Salt and pepper

Lentil Bolognese:

1. 1 tablespoon olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 3 cloves garlic, minced
6. 1 cup brown or green lentils, rinsed
7. 1 (28-ounce) can crushed tomatoes
8. 2 cups vegetable broth
9. 1 teaspoon dried oregano
10. 1 teaspoon dried basil
11. 1 bay leaf
12. Salt and pepper to taste

Recipe Steps:

1. Preheat oven to 400°F. Cut squash in half, scoop seeds, brush with oil, season. Roast cut-side down for 35-40 minutes.
2. While squash roasts, make bolognese. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes.
3. Add garlic and cook for 1 minute.
4. Add lentils, crushed tomatoes, broth, oregano, basil, bay leaf, salt, and pepper. Bring to a boil.
5. Reduce heat and simmer for 25-30 minutes until lentils are tender. Remove bay leaf.
6. When squash is done, scrape strands into bowls and top with lentil bolognese.

17. Coconut Curry Spaghetti Squash Soup

This is what happens when spaghetti squash meets coconut curry soup. It’s creamy, comforting, and completely unexpected.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 6

Ingredients:

1. 1 medium spaghetti squash
2. 1 tablespoon coconut oil
3. 1 onion, diced
4. 3 cloves garlic, minced
5. 1 tablespoon fresh ginger, grated
6. 2 tablespoons red curry paste
7. 4 cups vegetable broth
8. 1 can coconut milk
9. 1 red bell pepper, thinly sliced
10. 1 cup snow peas
11. 2 tablespoons lime juice
12. 1 tablespoon maple syrup
13. Salt to taste
14. Fresh cilantro for garnish

Recipe Steps:

1. Preheat oven to 400°F. Cut squash in half, scoop seeds. Brush cut sides with oil. Roast cut-side down for 35-40 minutes. Let cool slightly, then scrape strands.
2. While squash roasts, heat coconut oil in a large pot over medium heat. Add onion and cook for 5 minutes.
3. Add garlic, ginger, and curry paste. Cook for 1 minute.
4. Add broth and coconut milk. Bring to a simmer.
5. Add bell pepper and snow peas. Simmer for 5-7 minutes until vegetables are tender.
6. Stir in spaghetti squash strands, lime juice, and maple syrup. Heat through for 2-3 minutes.
7. Season with salt and serve with cilantro.

18. Spaghetti Squash Taco Boats

This is a fun, hands-on way to eat tacos. The squash halves become edible bowls filled with all your favorite taco fixings.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 4 (2 halves)

Ingredients:

1. 1 medium spaghetti squash
2. 1 tablespoon oil
3. Salt

Filling:

1. 1 can black beans, drained and rinsed
2. 1 cup corn kernels
3. 1 teaspoon chili powder
4. ½ teaspoon cumin
5. Salt to taste

Toppings:

1. Salsa
2. Guacamole or sliced avocado
3. Shredded lettuce
4. Chopped tomatoes
5. Cilantro
6. Lime wedges

Recipe Steps:

1. Preheat oven to 400°F. Cut squash in half, scoop seeds, brush with oil, season. Roast cut-side down for 35-40 minutes.
2. In a small bowl, combine black beans, corn, chili powder, cumin, and salt.
3. When squash is done, scrape the inside gently with a fork to loosen strands, leaving them in the shell.
4. Top each squash half with bean and corn mixture.
5. Return to oven for 5-10 minutes until heated through.
6. Serve with all your favorite taco toppings.

19. Lemon Tahini Spaghetti Squash with Roasted Chickpeas

This is one of those bowls that makes you feel incredibly healthy and incredibly satisfied at the same time. The tahini sauce is pure magic.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 4

Ingredients:

1. 1 medium spaghetti squash
2. 2 tablespoons olive oil, divided
3. Salt and pepper

Roasted Chickpeas:

1. 1 can chickpeas, drained and rinsed
2. 1 tablespoon olive oil
3. ½ teaspoon cumin
4. ½ teaspoon paprika
5. Salt to taste

Lemon Tahini Sauce:

1. ¼ cup tahini
2. 2 tablespoons lemon juice
3. 1 clove garlic, minced
4. ¼ teaspoon salt
5. ¼ cup water (more as needed)

For Serving:

1. Fresh parsley
2. Toasted sesame seeds

Recipe Steps:

1. Preheat oven to 400°F. Cut squash in half, scoop seeds. Toss with 1 tablespoon oil, salt, and pepper. Place cut-side down on baking sheet.
2. On the same sheet, toss chickpeas with remaining oil, cumin, paprika, and salt. Roast everything for 35-40 minutes, removing chickpeas earlier if they get too dark.
3. While squash roasts, whisk together tahini, lemon juice, garlic, salt, and water until smooth. Add more water to reach desired consistency.
4. When squash is done, scrape strands into bowls. Top with roasted chickpeas, drizzle with tahini sauce, and garnish with parsley and sesame seeds.

20. Spaghetti Squash with Sun-Dried Tomato Pesto

Sun-dried tomato pesto is richer and more intense than regular pesto. A little goes a long way, and it pairs beautifully with the mild squash.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 4

Ingredients:

1. 1 medium spaghetti squash
2. 1 tablespoon olive oil
3. Salt and pepper

Sun-Dried Tomato Pesto:

1. 1 cup sun-dried tomatoes (not in oil, rehydrated in hot water for 10 minutes)
2. ½ cup walnuts
3. 2 cloves garlic
4. ¼ cup olive oil
5. 2 tablespoons nutritional yeast
6. 1 tablespoon lemon juice
7. Salt to taste
8. Water as needed

For Serving:

1. Fresh basil
2. Pine nuts or additional walnuts

Recipe Steps:

1. Preheat oven to 400°F. Cut squash in half, scoop seeds, brush with oil, season. Roast cut-side down for 35-40 minutes.
2. While squash roasts, make pesto. Drain sun-dried tomatoes and add to food processor with walnuts, garlic, olive oil, nutritional yeast, lemon juice, and salt. Pulse until combined, adding water a tablespoon at a time to reach desired consistency.
3. When squash is done, scrape strands into a bowl. Add pesto and toss to coat.
4. Garnish with fresh basil and nuts before serving.

21. Spaghetti Squash Breakfast Bowl with Tofu Scramble

Who says spaghetti squash is just for dinner? This breakfast bowl is hearty, satisfying, and will keep you full all morning.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 4

Ingredients:

1. 1 medium spaghetti squash
2. 1 tablespoon oil
3. Salt and pepper

Tofu Scramble:

1. 1 block firm tofu, crumbled
2. 1 tablespoon oil
3. ½ onion, diced
4. 1 bell pepper, diced
5. 2 cloves garlic, minced
6. 1 teaspoon turmeric
7. 1 teaspoon cumin
8. ½ teaspoon kala namak or regular salt
9. ¼ teaspoon black pepper
10. 2 tablespoons nutritional yeast

For Serving:

1. Avocado slices
2. Salsa or hot sauce
3. Fresh cilantro

Recipe Steps:

1. Preheat oven to 400°F. Cut squash in half, scoop seeds, brush with oil, season. Roast cut-side down for 35-40 minutes.
2. While squash roasts, make tofu scramble. Heat oil in a large skillet over medium heat. Add onion and bell pepper, cook for 5 minutes.
3. Add garlic and cook for 1 minute.
4. Add crumbled tofu, turmeric, cumin, salt, pepper, and nutritional yeast. Cook for 5-7 minutes, stirring occasionally, until heated through.
5. When squash is done, scrape strands into bowls. Top with tofu scramble, avocado, and salsa.

22. Spaghetti Squash with Creamy Red Pepper Sauce

Roasted red peppers create a sauce that’s sweet, smoky, and incredibly creamy without any dairy. It’s beautiful to look at and even better to eat.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 4

Ingredients:

1. 1 medium spaghetti squash
2. 1 tablespoon olive oil
3. Salt and pepper

Red Pepper Sauce:

1. 2 large red bell peppers
2. ½ cup raw cashews, soaked in hot water for 30 minutes
3. 2 cloves garlic
4. 2 tablespoons nutritional yeast
5. 1 tablespoon lemon juice
6. ½ teaspoon smoked paprika
7. ½ teaspoon salt
8. ¼ cup water (or more as needed)

For Serving:

1. Fresh basil
2. Toasted pine nuts

Recipe Steps:

1. Preheat oven to 400°F. Cut squash in half, scoop seeds, brush with oil, season. Place cut-side down on a baking sheet.
2. Add whole bell peppers to the same baking sheet. Roast everything for 35-40 minutes, turning peppers once, until skins are blistered.
3. Place roasted peppers in a bowl, cover with plastic wrap or a plate, and let steam for 10 minutes. Then peel off skins, remove seeds and stems.
4. Drain soaked cashews and add to blender with peeled peppers, garlic, nutritional yeast, lemon juice, smoked paprika, salt, and water. Blend until completely smooth.
5. When squash is done, scrape strands into a bowl. Pour sauce over and toss to coat.
6. Garnish with basil and pine nuts before serving.

Spaghetti squash really is one of those vegetables that rewards a little creativity. It’s mild enough to take on any flavor you throw at it, but substantial enough to feel like a real meal. Hopefully these recipes give you plenty of ideas for that squash sitting on your counter—and maybe even inspire you to pick up another one next time you’re at the store. Happy cooking!