HomeRecipesLean and Green Spaghetti Squash Recipes

Lean and Green Spaghetti Squash Recipes

Spaghetti squash is low in calories and high in fiber, making it a healthy option for your diet. It’s also a good source of vitamin C, potassium, manganese, vitamin B6, and niacin.

You can bake spaghetti squash, microwave it, or even steam it to make it a versatile ingredient in your recipes. These lean and green spaghetti squash recipes will help you cook up a quick, nutritious meal without breaking your healthy-eating goals.

Spaghetti Squash Lasagna

Lasagna is a classic comfort food that’s made even more indulgent with the addition of a few lean and green ingredients. Whether you’re making it for your family or for your friends, lasagna is a delicious way to get your fill of cheese and protein while keeping it low in fat, carbs and calories.

This healthy and nutrient-rich recipe swaps traditional noodles for spaghetti squash, a winter squash that resembles spaghetti strands when cooked. It’s a hearty, satisfying meal that you can prepare ahead and freeze for busy weeks.

To start, preheat your oven to 400 degrees F and line a baking sheet with foil. Brush the inside of each squash half with olive oil and season with salt and pepper. Place on the baking sheet and bake until soft, about 45 minutes. Remove from the oven and let cool for 10 minutes.

Meanwhile, prep your sauce by adding 2 tablespoons of olive oil to a saucepan over medium heat; add onions and garlic and cook until tender, about 5 minutes. Stir in crushed tomatoes, Italian seasoning, red pepper flakes, and salt and pepper.

Once the squash is fully cooked, remove it from the oven and drain all of the excess water. Spread the roasted squash evenly over your prepared baking dish, then top with your sauce and a generous sprinkle of cheese.

You can make this dish up to a day in advance and store it in the refrigerator until you’re ready to assemble it for dinner. It’s also a great freezer meal, so you can prep it on the weekend and pop it in the oven when you’re hungry.

If you’re a vegetarian, you can substitute ground turkey in this recipe instead of chicken. You can also use fresh, cooked kale in this healthy version of spaghetti squash lasagna to add more texture and nutrition to your meal.

This easy and tasty casserole is high in protein, low in carbs and a healthy source of fiber, which makes it the perfect dish for a gluten-free or plant-based diet. It also comes together quickly and easily, making it a fantastic dinner option for busy families.

Spaghetti Squash Casserole with Ground Turkey

Spaghetti squash is a great alternative to pasta, it’s low in carbs and has high fiber. It’s also a source of vitamins C and A, calcium, iron, potassium and protein.

This recipe is a cheesy, healthy and comforting family meal that is easy to make. It’s also gluten free, paleo and Whole30 approved! It’s a favorite of the whole family!

First, preheat the oven to 400 degrees. Cut the spaghetti squash in half and scoop out the seeds, then rub the flesh with a little oil. Place on a baking sheet and bake for 35-40 minutes until tender, but not mushy. If the skin gives a little when you touch it, it’s ready!

While the squash is roasting, saute the ground turkey with garlic, onion and seasonings until almost cooked through. Add the spinach, gruyere and remaining cheese and stir to combine. Scrape the mixture into a baking dish and top with the cheese!

You can also substitute ground beef if you’re looking to up the protein content. If you do, I recommend adding a few cans of black beans or corn to the mixture as well.

It’s an easy and delicious way to use spaghetti squash! It’s a great alternative to pasta and is a good source of vitamin B-6, folate, calcium, iron, zinc and protein.

To serve, you can garnish with avocado, cilantro and sour cream or Greek yogurt if desired. You can also sprinkle with red pepper flakes for an extra kick!

This is a quick and easy weeknight dinner that the whole family will love. It’s gluten free, dairy free and has a lot of protein to help keep you feeling full! It’s also an easy meal to prep ahead and freeze!

You can make this casserole up to a day in advance, and it’s even a great meal for lunch the next day. If you’re serving it for dinner, reheat it in the microwave for a few minutes or bake it in the oven until heated through.

Spaghetti Squash Casserole with Bacon

Spaghetti squash is a great low-carb alternative to pasta, with just 6 grams of carbs and 42 calories per cup. It’s also a high-fiber food that’s packed with vitamins C and A.

This Spaghetti Squash Casserole with Bacon recipe makes a delicious, hearty meal the whole family will love. It’s also a great option for Paleo or Whole30 diets.

A creamy, cheesy sauce combines with tender spaghetti squash noodles and a variety of cheeses to create a casserole that’s rich and creamy and incredibly satisfying! This easy meal is perfect for a weeknight dinner or for a weekend brunch.

To make this easy recipe, start by cutting a spaghetti squash in half crosswise and scraping out the seeds. Place the halves cut side down on a baking sheet and bake at 400 degrees F for 40 minutes.

Meanwhile, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels and drain. Set aside a few tablespoons of the drippings for another use.

In the same skillet, add butter, garlic and onions. Saute until lightly caramelized. Sprinkle with salt and pepper to taste.

When the bacon and spinach are done, add them to the spaghetti squash mixture in Step 2. Mix well to combine all of the ingredients.

Pour the mixture into a greased baking dish and top with remaining cheese. If you’d like to add additional scallions and/or bacon, do so before baking.

Then, place the casserole under the broiler for a few minutes to get a golden brown, bubbly top. You can serve this stuffed spaghetti squash right away or freeze it for later.

If you’d rather not thaw it in the refrigerator, you can bake it for 5 or so minutes longer to get a slightly firmer texture. If you plan on freezing it, be sure to tightly cover and place in the freezer overnight before serving to prevent the “spaghetti” strands from absorbing extra water during the thawing process.

This casserole is one of my favorite dishes for a healthy, comforting meal. It’s a great side dish to go with any meat or fish main dish, but it’s especially satisfying as a meal on its own.

Spaghetti Squash Parmesan

Spaghetti squash is an excellent source of fiber and low in calories. It’s a great alternative to pasta and is naturally sweet and buttery tasting without any added sugar or fat.

This recipe is easy to make and is a perfect light meal for those on a low-carb diet. It’s also a good way to get your fill of protein and vegetables.

First, roast your spaghetti squash until tender and mushy. You can do this in a traditional oven or on a baking sheet.

Once the squash is ready, remove it from the oven and let it cool for a few minutes. While it’s cooling, peel the skin off of the inside of the squash with a fork to expose the strands that are “spaghetti-like.”

Next, saute your mushrooms in some olive oil until they are golden and soft, then add garlic and spinach and stir until the spinach is wilted. Then, mix in shredded squash and Parmesan cheese. This is a quick and delicious meal that’s packed with vitamins, minerals and fiber.

Now, if you’re looking for something with a little extra kick, you can also add some red pepper flakes. If you’re not a fan of this spice, you can use other herbs such as basil or oregano.

After the veggies and squash have cooled, you can easily scoop out the spaghetti-like strands with a fork or potato masher. To reheat, place the mixture in a microwavable serving dish and microwave uncovered on High just until heated through.

If you like, you can garnish this with a few sprigs of parsley and a little more Parmesan. Then, you can serve it up with a bowl of marinara sauce or even a slice of chicken for a light dinner.

This recipe is great for the whole family! It’s a healthy, light dinner that can be made in less than 30 minutes. You can also prepare this ahead of time and store in a freezer bag until you’re ready to serve it.

The easiest way to make this dish is to simply roast the spaghetti squash until it’s fork-tender and then scrape out the long strands with a fork. You can even microwave it for a few minutes before you cut it in half to soften the flesh and make it easier to work with.

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