10 Delicious Spaghetti Squash Meal Prep Recipes That Reheat Perfectly

Meal prepping can be a fun and efficient way to eat healthily without consuming all your time in the kitchen, and spaghetti squash is the perfect base for your dishes! Its unique texture makes it versatile in a variety of meals that reheat beautifully. Here are 10 delicious recipes featuring spaghetti squash that will make your meal prep a breeze and leave you looking forward to your next bite.

Transformative Italian-Style Spaghetti Squash Bake

This Italian-style spaghetti squash bake is a delightful twist on a classic dish. The image shows a beautifully baked casserole, with layers of spaghetti squash topped with rich marinara sauce and melted cheese. Fresh basil leaves add a pop of color and a hint of freshness, making it not only tasty but visually appealing.

To make this dish, start by roasting the spaghetti squash until tender. Then, scrape out the strands and mix them with your favorite marinara sauce. Layer the squash with cheese and more sauce in a baking dish. Bake until bubbly and golden on top. This meal is perfect for meal prep, as it reheats wonderfully!

Ingredients

• 1 medium spaghetti squash
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
3. Once cooked, scrape the squash into strands using a fork and place them in a large bowl.
4. Add marinara sauce, Italian seasoning, and half of the mozzarella cheese to the bowl. Mix well.
5. Transfer the mixture into a greased baking dish. Top with remaining mozzarella and Parmesan cheese.
6. Bake for 20-25 minutes until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

Savory Spaghetti Squash Pad Thai

Spaghetti squash is a fantastic base for a lighter twist on classic Pad Thai. This dish brings together the delightful flavors of traditional Pad Thai while keeping it healthy and gluten-free. The image showcases a vibrant plate filled with colorful bell peppers, fresh herbs, and crunchy peanuts, all tossed together with spaghetti squash strands. It's a feast for the eyes and the taste buds!

The beauty of this recipe lies in its simplicity. You can whip it up in no time, making it perfect for meal prep. Just roast your spaghetti squash, toss it with some sautéed veggies, and add your favorite Pad Thai sauce. Top it off with crushed peanuts and fresh lime for that extra zing!

Ingredients

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup bean sprouts
• 3 green onions, chopped
• 2 cloves garlic, minced
• 1/4 cup soy sauce or tamari
• 2 tablespoons peanut butter
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 1/4 cup crushed peanuts
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
2. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add garlic and sauté for about 30 seconds until fragrant.
3. Add the sliced bell peppers and cook for 3-4 minutes until they begin to soften. Stir in the bean sprouts and green onions, cooking for another 2 minutes.
4. In a small bowl, whisk together soy sauce, peanut butter, lime juice, and brown sugar until smooth. Pour this sauce over the sautéed veggies and mix well.
5. Once the spaghetti squash is done, use a fork to scrape out the strands and add them to the skillet. Toss everything together until well combined.
6. Serve warm, topped with crushed peanuts and fresh cilantro, with lime wedges on the side.

Spaghetti Squash With Creamy Alfredo Sauce

Spaghetti squash is a fantastic alternative to traditional pasta, especially when paired with a rich and creamy Alfredo sauce. This dish is not only comforting but also healthy, making it perfect for meal prep. The image shows a bowl of spaghetti squash tossed in a luscious Alfredo sauce, topped with a sprinkle of Parmesan cheese and fresh parsley. The strands of squash resemble spaghetti, making it a fun and satisfying dish.

To make this dish, you’ll need a few simple ingredients. The creamy Alfredo sauce is made from butter, heavy cream, garlic, and Parmesan cheese, creating a velvety texture that coats the spaghetti squash beautifully. This meal is not only easy to prepare but also reheats perfectly, making it ideal for busy weekdays.

Ingredients

• 1 medium spaghetti squash
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Place the squash halves cut-side down on a baking sheet. Roast for about 30-40 minutes until tender.
3. While the squash is roasting, melt the butter in a saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
4. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper.
5. Once the squash is done, use a fork to scrape out the strands into a bowl. Pour the Alfredo sauce over the spaghetti squash and toss to combine.
6. Serve warm, garnished with fresh parsley and extra Parmesan if desired.

Spicy Mexican-Inspired Spaghetti Squash Casserole

This Spicy Mexican-Inspired Spaghetti Squash Casserole is a delightful twist on traditional comfort food. The image shows a vibrant casserole dish filled with a colorful mix of ingredients. You can see the golden corn, black beans, and fresh cilantro on top, making it look as tasty as it is healthy. The spaghetti squash serves as a fantastic base, adding a unique texture and flavor to the dish.

Perfect for meal prep, this casserole is not only easy to make but also reheats beautifully. You can whip it up at the beginning of the week and enjoy it for days. The combination of spices and fresh ingredients brings a burst of flavor that will keep your taste buds happy.

Ingredients

• 1 medium spaghetti squash
• 1 cup cooked ground turkey or beef
• 1 can black beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 1 cup salsa
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender.
3. While the squash is roasting, cook the ground turkey or beef in a skillet over medium heat until browned. Add the black beans, corn, salsa, chili powder, and cumin. Stir to combine and let it simmer for about 5 minutes.
4. Once the squash is done, let it cool slightly. Use a fork to scrape the flesh into spaghetti-like strands and place them in a large mixing bowl.
5. Add the meat mixture to the bowl with the spaghetti squash and mix well. Transfer the mixture to a greased casserole dish.
6. Top with shredded cheese and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh cilantro before serving.

Classic Spaghetti Squash With Garlic Butter

Spaghetti squash is a fantastic alternative to traditional pasta. It’s light, healthy, and pairs beautifully with garlic butter. In the image, you can see a bowl of perfectly cooked spaghetti squash, glistening with garlic butter and garnished with fresh herbs. The warm tones of the wood and the rustic bread in the background create a cozy vibe, making it a perfect meal for any day of the week.

This dish is not only delicious but also simple to prepare. You can enjoy it as a main dish or a side. The garlic butter adds a rich flavor that complements the natural sweetness of the squash. Plus, it reheats well, making it a great option for meal prep!

Ingredients

• 1 medium spaghetti squash
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash cut-side down on a baking sheet and roast for about 40 minutes, or until tender.
4. While the squash is roasting, melt the butter in a pan over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
5. Once the squash is cooked, use a fork to scrape the flesh into strands.
6. Combine the spaghetti squash with the garlic butter, adding salt and pepper to taste.
7. Serve warm, garnished with fresh parsley and Parmesan cheese if desired.

Spaghetti Squash And Meatballs: A Comforting Favorite

Spaghetti squash and meatballs make for a cozy meal that warms the heart. The image shows a bowl filled with tender spaghetti squash topped with juicy meatballs and rich marinara sauce. A sprinkle of parmesan cheese and a fresh basil leaf add a nice touch. This dish is not only delicious but also a great option for meal prep.

To make this dish, start by roasting your spaghetti squash until it's tender. While that’s cooking, prepare your meatballs using ground meat, breadcrumbs, and spices. Once everything is ready, combine the squash and meatballs with your favorite marinara sauce. This meal reheats beautifully, making it perfect for busy weekdays.

Ingredients

• 1 medium spaghetti squash
• 1 pound ground beef or turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups marinara sauce
• Fresh basil for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place it cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
2. While the squash is roasting, mix the ground meat, breadcrumbs, parmesan, egg, garlic, Italian seasoning, salt, and pepper in a bowl. Form the mixture into meatballs.
3. In a skillet, brown the meatballs over medium heat until cooked through, about 10-15 minutes. Add the marinara sauce to the skillet and let it simmer for a few minutes.
4. Once the squash is done, use a fork to scrape out the strands. Serve the spaghetti squash topped with meatballs and sauce. Garnish with fresh basil and extra parmesan if desired.

Lemon Garlic Spaghetti Squash With Shrimp

This Lemon Garlic Spaghetti Squash with Shrimp is a delightful dish that combines fresh flavors and healthy ingredients. The image showcases a beautifully plated meal, featuring strands of spaghetti squash topped with perfectly cooked shrimp. The bright yellow of the squash contrasts nicely with the pink shrimp and vibrant green parsley. Lemon wedges add a pop of color and hint at the zesty flavor that awaits.

Spaghetti squash is a fantastic alternative to traditional pasta. It's low in calories and carbs, making it a great choice for meal prep. Pairing it with shrimp and a lemon garlic sauce creates a light yet satisfying dish that reheats wonderfully. This meal is perfect for busy weekdays when you want something quick and nutritious.

Let’s get into the ingredients and steps to whip up this tasty recipe!

Ingredients

• 1 medium spaghetti squash
• 1 pound shrimp, peeled and deveined
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Instructions

1. Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
2. Cook the Shrimp: In a large skillet, heat the remaining olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the shrimp, lemon juice, and zest. Cook for 3-4 minutes until shrimp are pink and opaque. Season with salt and pepper.
3. Combine: Once the spaghetti squash is done, use a fork to scrape the flesh into strands. Add the squash to the skillet with the shrimp and toss to combine.
4. Serve: Plate the spaghetti squash and shrimp mixture, garnishing with chopped parsley and lemon wedges. Enjoy your meal!

Spaghetti Squash With Roasted Vegetables

Spaghetti squash is a fantastic base for a healthy meal, and pairing it with roasted vegetables takes it to the next level. The image shows a vibrant bowl filled with strands of spaghetti squash topped with colorful roasted veggies like zucchini, bell peppers, and carrots. The mix of textures and flavors makes this dish not only appealing but also nutritious.

Roasting vegetables brings out their natural sweetness and enhances their flavors. You can use any combination of your favorite veggies. This dish is perfect for meal prep, as it reheats wonderfully and can be enjoyed throughout the week.

To make this dish, start by roasting your vegetables until they are tender and slightly caramelized. Then, mix them with cooked spaghetti squash for a delightful meal. You can even add a drizzle of your favorite sauce for extra flavor.

Ingredients

• 1 medium spaghetti squash
• 1 zucchini, sliced
• 1 bell pepper, diced
• 1 carrot, diced
• 1 cup mushrooms, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon Italian seasoning
• Your favorite sauce (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with olive oil, and season with salt and pepper.
3. Place the squash cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
4. While the squash is roasting, toss the zucchini, bell pepper, carrot, and mushrooms with olive oil, salt, pepper, and Italian seasoning. Spread them out on another baking sheet.
5. Roast the vegetables in the oven for about 20-25 minutes until they are golden and tender.
6. Once the squash is done, use a fork to scrape out the strands into a bowl.
7. Mix in the roasted vegetables and toss with your favorite sauce if desired.
8. Serve warm and enjoy!

Mushroom And Spinach Spaghetti Squash Risotto

Spaghetti squash is a fantastic base for a creamy risotto. In this recipe, we combine the earthy flavors of mushrooms with the freshness of spinach. The dish is not only comforting but also healthy and filling.

The image shows a beautiful bowl of mushroom and spinach spaghetti squash risotto. It’s topped with sautéed mushrooms and fresh spinach, giving it a vibrant look. The creamy texture and the sprinkle of cheese make it irresistible. This meal is perfect for meal prep, as it reheats wonderfully without losing its flavor or texture.

Let’s get cooking!

Ingredients

• 1 medium spaghetti squash
• 1 cup arborio rice
• 4 cups vegetable broth
• 1 cup mushrooms, sliced
• 2 cups fresh spinach
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half and remove the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for about 40 minutes, or until tender.
2. Cook the Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent. Stir in the garlic and mushrooms, cooking until the mushrooms are browned.
3. Add the Rice: Stir in the arborio rice and cook for 1-2 minutes until lightly toasted. Gradually add the vegetable broth, one cup at a time, stirring frequently until the rice absorbs the liquid.
4. Mix in Spinach: Once the rice is creamy and al dente, fold in the fresh spinach until wilted. Scrape the flesh of the roasted spaghetti squash and mix it into the risotto.
5. Finish with Cheese: Stir in the grated Parmesan cheese, adjusting seasoning with salt and pepper. Serve warm, garnished with extra mushrooms and cheese if desired.

Sweet And Spicy Spaghetti Squash Stir-Fry

Sweet and spicy spaghetti squash stir-fry is a delightful dish that combines the unique texture of spaghetti squash with colorful veggies and a kick of heat. Imagine a bowl filled with strands of roasted spaghetti squash, tossed with vibrant bell peppers, green onions, and a sprinkle of sesame seeds. The dish is not only visually appealing but also packed with flavor.

This recipe is perfect for meal prep as it reheats beautifully. You can enjoy it for lunch or dinner throughout the week. The sweetness of the squash balances perfectly with the spicy elements, making each bite exciting. Plus, it’s a great way to sneak in some extra veggies!

To make this dish, you’ll need a few simple ingredients. Start by roasting your spaghetti squash until tender. While it cools, sauté your chosen vegetables in a hot pan with a bit of oil. Add soy sauce, garlic, and a touch of chili paste for that sweet and spicy flavor. Toss everything together with the spaghetti squash, and you’re ready to dig in!

Ingredients

• 1 medium spaghetti squash
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 3 green onions, chopped
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon chili paste (adjust to taste)
• 2 cloves garlic, minced
• 1 tablespoon sesame seeds
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper. Place cut side down on a baking sheet and roast for about 30-40 minutes until tender.
2. While the squash is roasting, heat olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and sauté for about 5 minutes until they start to soften.
3. Add minced garlic and chili paste to the skillet. Stir for another minute until fragrant.
4. Once the spaghetti squash is done, use a fork to scrape the flesh into strands. Add the squash to the skillet with the sautéed vegetables.
5. Pour in the soy sauce and toss everything together until well combined. Cook for an additional 2-3 minutes to heat through.
6. Serve hot, garnished with sesame seeds and fresh cilantro if desired.