12 Baked Spaghetti Squash Recipes for a Cozy Weeknight Dinner

Baked spaghetti squash recipes turn a plain vegetable into a sturdy, low-carb base that real sauces can cling to. Roasting the squash first gives the strands a slight chew and enough structure to hold up under cheese, beans, or spiced meat. The versions below take that same foundation in different directions, from buttery and simple to spicy and saucy.

Start with Classic Garlic Butter Parmesan if you want the simplest win. Go Buffalo Ranch Chicken when you need heat and tang. Taco Black Bean is the one for a bright, filling weeknight, and Vegan Marinara covers the plant-based table without tasting like a compromise.

Which Baked Spaghetti Squash Should You Make?

Classic Garlic Butter Parmesan Spaghetti Squash

This is the one you make when you want the squash itself to shine, with nothing hiding it. Butter, garlic, and a sharp cheese turn the roasted strands into a side or a light main that goes with almost anything.

Ingredients (makes 4 servings)

• Spaghetti squash: 1 medium, about 1.4 kg (3 lb)
• Olive oil: 15 ml (1 tbsp)
• Unsalted butter: 80 g (5 tbsp)
• Garlic cloves, minced: 4
• Grated Parmesan: 60 g (2/3 cup)
• Chopped flat leaf parsley: 3 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 400F (200C) and line a sheet pan with parchment. Halve the 1.4 kg (3 lb) squash lengthwise, scoop out the seeds, and rub the cut sides with the 15 ml (1 tbsp) olive oil. Season both halves with salt and pepper, lay them cut side down, and roast 45 minutes, until the shell gives when you press it and a fork pulls the strands away.

Step 2: Let the squash rest until you can handle it, about 10 minutes.

Step 3: Drag a fork through the flesh to separate the strands, working the length of the shell. Keep the strands in the shells so they hold the garlic butter you are about to add.

Step 4: Melt the 80 g (5 tbsp) butter in a small skillet over medium heat, then stir in the 4 minced garlic cloves. Cook about 1 minute, just until you smell it, and pull the skillet off before the garlic browns.

Step 5: Pour the garlic butter over the shreds and toss with a fork so everything coats evenly, then fold in the 60 g (2/3 cup) Parmesan and the 3 tbsp parsley. Season lightly, and you can serve it straight from the shells while it is hot.

Turkey Meat Sauce Baked Spaghetti Squash

A full meat sauce baked into the squash turns this into a one-dish dinner. Lean turkey keeps it light, and the tomato sauce soaks into the strands so every forkful really tastes like a baked pasta night.

Ingredients (makes 6 servings)

• Spaghetti squash: 1 large, about 1.8 kg (4 lb)
• Olive oil: 15 ml (1 tbsp)
• Ground turkey: 450 g (1 lb)
• Yellow onion, diced: 1 small
• Garlic cloves, minced: 3
• Canned crushed tomatoes: 800 g (28 oz)
• Dried oregano: 1 tsp
• Shredded low moisture mozzarella: 120 g (1 1/2 cups)
• Salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 400F (200C) and line a sheet pan. Halve the 1.8 kg (4 lb) squash lengthwise, scoop out the seeds, and rub the cut sides with the 15 ml (1 tbsp) olive oil. Season, lay them cut side down, and roast 45 to 50 minutes, until you can pull the strands away from the shell with a fork.

Step 2: While the squash roasts, warm 15 ml (1 tbsp) olive oil in a large skillet over medium high heat. Add the 450 g (1 lb) ground turkey, the diced onion, and the 3 minced garlic cloves, season with salt and pepper, and cook 8 minutes, breaking the meat into crumbles until no pink remains.

Step 3: Pour in the 800 g (28 oz) crushed tomatoes and stir in the 1 tsp oregano. Bring the sauce to a gentle simmer and cook 10 minutes, until it thickens enough to hold a spoon trail you draw through the pan.

Step 4: Drag a fork through the roasted squash strands and pull them partway up the shells. Spoon the turkey sauce over each half, folding some of it through the strands, then top with the 120 g (1 1/2 cups) mozzarella. Bake 8 minutes, until the cheese melts and your kitchen smells like tomato and garlic.

Step 5: Slide the squash halves onto plates while they are hot, and you can serve them from the shell with a big spoon.

Creamy Chicken Pesto Spaghetti Squash

This one leans creamy without turning heavy, thanks to a quick stovetop sauce that clings to the squash. Grilled or roasted chicken and good basil pesto make it feel like a full meal in under an hour.

Ingredients (makes 5 servings)

• Spaghetti squash: 1 medium, about 1.4 kg (3 lb)
• Cooked chicken breast, shredded: 450 g (1 lb)
• Olive oil: 15 ml (1 tbsp)
• Cream cheese, softened: 120 g (4 oz)
• Whole milk: 120 ml (1/2 cup)
• Basil pesto: 120 g (1/2 cup)
• Grated Parmesan: 40 g (1/3 cup)
• Cherry tomatoes, halved: 150 g (1 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Heat the oven to 400F (200C). Halve the 1.4 kg (3 lb) squash, remove the seeds, and rub the cut sides with the 15 ml (1 tbsp) olive oil. Set the halves cut side down on a lined pan and roast 45 minutes, until the shell softens and the strands separate when you test them with a fork.

Step 2: While that roasts, warm a skillet over medium heat and add the 120 g (4 oz) cream cheese. Pour in the 120 ml (1/2 cup) milk and stir constantly for 3 minutes, until the two melt together into a smooth sauce you can pour.

Step 3: Stir the 120 g (1/2 cup) pesto into the sauce, then fold in the 450 g (1 lb) shredded chicken and the 150 g (1 cup) cherry tomatoes. Season with salt and pepper and cook 4 minutes, just until the chicken heats through and the tomatoes begin to slump.

Step 4: Pull the squash strands away from the shells with a fork, then pour the pesto chicken sauce over each half. Toss everything together inside the shells so the sauce coats each strand, and you can leave a few tomatoes visible on top.

Step 5: Scatter the 40 g (1/3 cup) Parmesan over the top and serve the halves hot, with a spoonful of the creamy sauce on your plate.

Buffalo Ranch Chicken Spaghetti Squash

Spicy, tangy, and rich, this is the version for the night you want heat without a deep fryer. The buffalo sauce cuts through the mild squash, and a cool ranch drizzle keeps every bite from going too far.

Ingredients (makes 4 servings)

• Spaghetti squash: 1 medium, about 1.4 kg (3 lb)
• Olive oil: 15 ml (1 tbsp)
• Cooked chicken breast, shredded: 450 g (1 lb)
• Hot sauce, such as cayenne based: 60 ml (1/4 cup)
• Unsalted butter, melted: 60 g (4 tbsp)
• Cream cheese, softened: 80 g (3 oz)
• Ranch dressing: 60 ml (1/4 cup)
• Crumbled blue cheese: 60 g (1/2 cup)
• Celery stalks, thinly sliced: 2

Instructions

Step 1: Heat your oven to 400F (200C). Halve the 1.4 kg (3 lb) squash, scoop out the seeds, and rub the cut sides with the 15 ml (1 tbsp) olive oil. Roast the halves cut side down for 45 minutes, until a fork slides through the flesh without resistance and your kitchen smells sweet and toasty.

Step 2: In a large bowl, whisk together the 60 ml (1/4 cup) hot sauce, the 60 g (4 tbsp) melted butter, and the 80 g (3 oz) cream cheese. A quick whisk and you’ll have a smooth, glossy mixture, then fold in the 450 g (1 lb) shredded chicken and the 2 sliced celery stalks.

Step 3: Pull the roasted squash strands away from the shells and stir them into the bowl with the buffalo chicken. You want every strand coated, so toss well, then spoon the mixture back into the shells, piling it high.

Step 4: Bake the stuffed halves at 350F (180C) for 10 minutes, until the filling is hot through and you can see the top turning slightly darker at the edges.

Step 5: Drizzle the 60 ml (1/4 cup) ranch dressing over each half, scatter the 60 g (1/2 cup) blue cheese on top, and serve while the blue cheese is still crumbly and cool against the hot filling on your plate.

Caprese Spaghetti Squash Boats

If you have good tomatoes and fresh mozzarella, this one turns a roasted squash into a bright, cold-and-hot mix. The basil goes in at the very end so it stays fresh, and the balsamic drizzle pulls the whole thing together.

Ingredients (makes 2 boats, 2 generous servings)

• Spaghetti squash: 1 small, about 900 g (2 lb)
• Olive oil: 15 ml (1 tbsp)
• Fresh mozzarella, torn: 150 g (5 oz)
• Cherry tomatoes, halved: 200 g (1 1/2 cups)
• Fresh basil leaves, torn: 20 g (1 cup)
• Balsamic vinegar: 30 ml (2 tbsp)
• Extra virgin olive oil, for finishing: 15 ml (1 tbsp)
• Salt and black pepper: to taste

Instructions

Step 1: Heat the oven to 400F (200C). Halve the 900 g (2 lb) squash lengthwise, scoop out the seeds, and rub the cut sides with the 15 ml (1 tbsp) olive oil. Roast the halves cut side down for 40 minutes, until you can easily pierce the shell with a paring knife.

Step 2: Let the squash rest just until you can handle it, then use a fork to pull the strands into the center of each shell, fluffing them up.

Step 3: Toss the 200 g (1 1/2 cups) cherry tomatoes with a pinch of salt and let them sit for 10 minutes while the squash cools slightly. You’ll see a little juice gather in the bowl, and that moisture helps dress the squash.

Step 4: Tuck the 150 g (5 oz) mozzarella pieces into the warm strands, scattering them around each boat, then add the tomatoes and their juices. Hit each half with black pepper, and you’ll notice the cheese starts to soften against the heat.

Step 5: Drizzle the 30 ml (2 tbsp) balsamic over each half, scatter the 20 g (1 cup) basil on top, and finish with the 15 ml (1 tbsp) extra virgin olive oil. Serve the boats while the cheese is just beginning to soften on your plate.

Mediterranean Feta Olive Spaghetti Squash

Briny olives, salty feta, and a hit of lemon give this version a sharper edge than the tomato-based ones. It is the one you reach for when squash needs to feel like a proper warm salad, with feta that softens just enough against the heat.

Ingredients (makes 3 servings)

• Spaghetti squash: 1 medium, about 1.4 kg (3 lb)
• Olive oil: 30 ml (2 tbsp)
• Kalamata olives, pitted and halved: 100 g (3/4 cup)
• Crumbled feta: 150 g (1 cup)
• Cherry tomatoes, halved: 150 g (1 cup)
• Red onion, thinly sliced: 1/2 small
• Fresh lemon juice: 30 ml (2 tbsp)
• Dried oregano: 1 tsp
• Fresh dill, chopped: 2 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 400F (200C). Halve the 1.4 kg (3 lb) squash, scoop out the seeds, and coat the cut sides with 15 ml (1 tbsp) of the olive oil. Season, lay the halves cut side down on a pan, and roast 45 minutes, until the strands separate from the shell when you drag a fork across.

Step 2: While the squash roasts, whisk the 30 ml (2 tbsp) lemon juice, the remaining 15 ml (1 tbsp) olive oil, and the 1 tsp oregano in a large bowl. Add the 100 g (3/4 cup) olives, the 150 g (1 cup) feta, the 150 g (1 cup) tomatoes, and the sliced red onion, then toss gently. You want the feta to keep some shape, so go easy.

Step 3: Let the squash rest until you can handle it, about 10 minutes.

Step 4: Pull the roasted squash into strands and add them warm to the bowl, then add the 2 tbsp dill. Toss so the dressing clings, and you’ll see the color streak through each strand.

Step 5: Wait 5 minutes, season with black pepper, and serve in a big bowl with feta and olives on top, making sure your spoon gets a bit of everything.

Taco Black Bean Spaghetti Squash Skillet

Everything you want from taco night, folded into one pan. The squash strands take the place of tortillas, and the black beans, corn, and melted cheese keep it filling enough that you will not miss them.

Ingredients (makes 5 servings)

• Spaghetti squash: 1 large, about 1.8 kg (4 lb)
• Olive oil: 15 ml (1 tbsp)
• Black beans, drained and rinsed: 1 can, 400 g (14 oz)
• Frozen corn kernels: 150 g (1 cup)
• Salsa: 180 ml (3/4 cup)
• Taco seasoning: 2 tbsp
• Shredded cheddar: 150 g (1 1/2 cups)
• Lime: 1, cut into wedges
• Fresh cilantro, chopped: 3 tbsp
• Salt: to taste

Instructions

Step 1: Heat your oven to 400F (200C). Halve the 1.8 kg (4 lb) squash, scoop out the seeds, and rub the cut sides with the 15 ml (1 tbsp) olive oil. Roast cut side down on a lined pan for 50 minutes, until the shell yields when you squeeze it and the strands pull away.

Step 2: Pull the squash strands out of the shells and add them to a wide skillet set over medium heat. You’ll hear a soft sizzle as the strands hit the warm pan, and that is when you stir in the 400 g (14 oz) black beans, the 150 g (1 cup) corn, and the 2 tbsp taco seasoning.

Step 3: Pour in the 180 ml (3/4 cup) salsa and cook 5 minutes, stirring often. You’ll know it is ready when the whole thing smells smoky and warm.

Step 4: Scatter the 150 g (1 1/2 cups) cheddar over the top, cover the skillet, and cook 3 more minutes with the heat low, until the cheese melts into loose strings when you lift the lid.

Step 5: Finish with the 3 tbsp cilantro and serve straight from the skillet with the lime wedges on the side, so you can squeeze them over your bowl as you go.

Low Carb Chicken Sausage Spinach Spaghetti Squash

If you are counting carbs, this one keeps things creamy and rich without a grain in sight. Chicken sausage brings the seasoning, spinach wilts right into the strands, and the whole thing holds up in the fridge for lunches.

Ingredients (makes 4 servings)

• Spaghetti squash: 1 medium, about 1.4 kg (3 lb)
• Olive oil: 15 ml (1 tbsp)
• Chicken sausage links, sliced: 4 links, about 340 g (12 oz)
• Baby spinach: 150 g (5 oz)
• Cream cheese, softened: 120 g (4 oz)
• Heavy cream: 120 ml (1/2 cup)
• Garlic powder: 1/2 tsp
• Grated Parmesan: 40 g (1/3 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Heat the oven to 400F (200C). Halve the 1.4 kg (3 lb) squash, remove the seeds, and coat the cut sides with the 15 ml (1 tbsp) olive oil. Roast the halves cut side down for 45 minutes, until the strands separate when you rake them with a fork.

Step 2: While that bakes, brown the 4 sliced chicken sausage links in a dry skillet over medium heat for 6 minutes, turning once, until you see deep color on both sides. Scoop them out and set aside, and leave those browned bits in the pan for the sauce.

Step 3: Drop the 150 g (5 oz) spinach into the same skillet and stir 2 minutes, until it wilts to about a quarter of its size. Add the 120 g (4 oz) cream cheese and the 120 ml (1/2 cup) heavy cream, then stir until the sauce is smooth and your spoon leaves a trail.

Step 4: Pull the squash into strands and fold them into the creamy spinach mixture, then add the browned sausage and the 1/2 tsp garlic powder. Season with salt and pepper, cook 3 minutes, and you’ll see the mixture start to hold together as you stir.

Step 5: Top with the 40 g (1/3 cup) Parmesan and serve hot, with a little more cheese over your plate if you like it extra rich.

Vegan Marinara Baked Spaghetti Squash

This one skips the dairy and eggs entirely, and the herb-forward marinara does the heavy lifting. A garlicky breadcrumb topping gives you the crisp edge that cheese usually provides, without a drop of butter.

Ingredients (makes 5 servings)

• Spaghetti squash: 1 medium, about 1.4 kg (3 lb)
• Olive oil: 60 ml (4 tbsp)
• Canned crushed tomatoes: 800 g (28 oz)
• Garlic cloves, minced: 4
• Dried basil: 1 tsp
• Panko breadcrumbs: 60 g (1 cup)
• Nutritional yeast: 2 tbsp
• Fresh parsley, chopped: 2 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 400F (200C). Halve the 1.4 kg (3 lb) squash, scoop out the seeds, and rub the cut sides with 15 ml (1 tbsp) of the olive oil. Roast cut side down for 45 minutes, until the shell gives when you press it and the strands lift easily.

Step 2: Meanwhile, warm the remaining 30 ml (2 tbsp) olive oil in a saucepan over medium heat. Add the 4 minced garlic cloves and cook 1 minute, until you smell it strongly, then stir in the 800 g (28 oz) crushed tomatoes, the 1 tsp dried basil, salt, and pepper. Simmer 15 minutes, until the sauce darkens and thickens slightly.

Step 3: In a small bowl, mix the 60 g (1 cup) panko with the 2 tbsp nutritional yeast and the 2 tbsp parsley. Add the last 15 ml (1 tbsp) olive oil and rub it in with your fingers so the crumbs turn pale gold and clump a little.

Step 4: Pull the squash strands away from the shells and pour the marinara over them, tossing so the sauce reaches each strand. Scatter the panko topping over the top, bake 10 minutes, and you’ll hear the topping crackle as it cools.

Step 5: Serve the halves straight from the oven while the topping crackles, and spoon the extra marinara from the pan over your plate.

Coconut Curry Chickpea Spaghetti Squash

A coconut curry turns the squash into something warm and fragrant, with chickpeas adding just enough bite. The sauce is mild enough for a weeknight but you can add extra curry paste if you want more heat.

Ingredients (makes 4 servings)

• Spaghetti squash: 1 medium, about 1.4 kg (3 lb)
• Olive oil: 30 ml (2 tbsp)
• Chickpeas, drained and rinsed: 1 can, 400 g (14 oz)
• Full fat coconut milk: 400 ml (1 2/3 cups)
• Red curry paste: 2 tbsp
• Yellow onion, diced: 1 small
• Garlic cloves, minced: 2
• Fresh spinach: 100 g (3 cups)
• Lime juice: 15 ml (1 tbsp)
• Salt: to taste

Instructions

Step 1: Heat the oven to 400F (200C). Halve the 1.4 kg (3 lb) squash, scoop out the seeds, and rub the cut sides with 15 ml (1 tbsp) of the olive oil. Roast cut side down for 45 minutes, until the strands pull away from the shell when you drag a fork across them.

Step 2: In a deep skillet, warm the remaining 15 ml (1 tbsp) olive oil over medium heat and add the diced onion. Cook 5 minutes, until the onion turns soft and translucent, then stir in the 2 minced garlic cloves and the 2 tbsp red curry paste. Cook another minute, and you’ll smell the paste toasting and turning fragrant.

Step 3: Pour in the 400 ml (1 2/3 cups) coconut milk and bring it to a simmer. Add the 400 g (14 oz) chickpeas and cook 8 minutes, stirring now and then, until the sauce thickens enough to coat the back of a spoon you dip in.

Step 4: Pull the squash into strands and add them to the skillet along with the 100 g (3 cups) spinach. Fold everything together over medium heat for 3 minutes, just until the spinach wilts and the squash takes on the pale gold color of the sauce. You’ll see it happen fast.

Step 5: Squeeze in the 15 ml (1 tbsp) lime juice, taste for salt, and serve in wide bowls with extra sauce spooned over your helping.

Sesame Ginger Chicken Spaghetti Squash

This one borrows the sweet-salt balance of a good takeout stir fry. The squash strands soak up the sesame ginger sauce quickly, so you get a glossy, savory dinner in one pan without the rice.

Ingredients (makes 3 servings)

• Spaghetti squash: 1 medium, about 1.4 kg (3 lb)
• Olive oil: 30 ml (2 tbsp)
• Cooked chicken breast, shredded: 450 g (1 lb)
• Soy sauce: 45 ml (3 tbsp)
• Rice vinegar: 30 ml (2 tbsp)
• Honey: 20 ml (1 tbsp + 1 tsp)
• Fresh ginger, grated: 1 tbsp
• Garlic cloves, minced: 2
• Toasted sesame oil: 15 ml (1 tbsp)
• Scallions, sliced: 4

Instructions

Step 1: Heat your oven to 400F (200C). Halve the 1.4 kg (3 lb) squash, scoop out the seeds, and rub the cut sides with 15 ml (1 tbsp) of the olive oil. Roast cut side down for 45 minutes, until you can feel the shell soften when you squeeze it with a towel.

Step 2: Whisk together the 45 ml (3 tbsp) soy sauce, the 30 ml (2 tbsp) rice vinegar, the 20 ml (1 tbsp + 1 tsp) honey, the 1 tbsp grated ginger, and the 2 minced garlic cloves in a small bowl. You’ll taste it later, so keep it close.

Step 3: Heat the remaining 15 ml (1 tbsp) olive oil in a wide skillet over medium heat. Add the sauce mixture and cook 2 minutes, until it bubbles and thickens just enough to coat a spoon. If you drag a spoon through, you’ll see it holds a track. Stir in the 450 g (1 lb) shredded chicken and cook 3 minutes, until every piece looks glossy.

Step 4: Pull the squash strands from the shells, add them to the skillet, and toss for 2 minutes over medium heat. You want the strands to soak up the sauce, so keep them moving until they turn a pale brown and smell nutty.

Step 5: Take the skillet off the heat, stir in the 15 ml (1 tbsp) sesame oil and most of the sliced scallions, and serve the rest scattered over your plate with the squash.

Breakfast Turkey Bacon Egg Spaghetti Squash

Squash for breakfast sounds like a stretch, but roasted strands tossed with eggs, cheese, and turkey bacon make a savory skillet that is somewhere between hash and scrambled eggs. It is the one you cook on a slow weekend morning.

Ingredients (makes 2 servings)

• Spaghetti squash: 1 small, about 900 g (2 lb)
• Olive oil: 15 ml (1 tbsp)
• Turkey bacon, chopped: 6 slices
• Eggs: 4 large
• Shredded cheddar: 80 g (3/4 cup)
• Scallions, sliced: 3
• Unsalted butter: 15 g (1 tbsp)
• Salt and black pepper: to taste

Instructions

Step 1: Heat the oven to 400F (200C). Halve the 900 g (2 lb) squash, scoop out the seeds, and rub the cut sides with the 15 ml (1 tbsp) olive oil. Roast cut side down for 40 minutes, until the strands separate when you scrape them with a fork.

Step 2: Let the squash rest until you can handle it, then drag a fork through the flesh and pull out the strands.

Step 3: In a large skillet over medium heat, cook the 6 chopped turkey bacon slices for 5 minutes, stirring occasionally, until the edges crisp and your pan smells smoky. Add the 15 g (1 tbsp) butter and the squash strands, then cook 3 minutes so the strands pick up some of the browning.

Step 4: Crack the 4 eggs into the skillet and stir constantly for 3 minutes, until the eggs scramble soft and coat the squash. Turn off the heat while they are still a little glossy, and you’ll see them finish cooking from the pan’s heat as you stir.

Step 5: Fold in the 80 g (3/4 cup) cheddar and most of the sliced scallions, then serve straight from the skillet or pack the mixture back into the squash shells for a breakfast you eat with a fork.

The one technique that matters across all these is roasting the squash cut side down. Steaming happens under the shell while the top edges brown, so the strands stay distinct instead of waterlogged. Trust the fork test more than the clock, and check around 40 minutes.

Pick one that matches your night, pull the squash apart while it is still warm, and do not let the sauce wait. Hot squash drinks up whatever you pour over it.