7 Delicious Spaghetti Squash Recipes for Keto Diet and Weight Loss

Spaghetti squash is a fantastic low-carb alternative that fits perfectly into keto and weight loss goals. With its mild flavor and noodle-like texture, it serves as a canvas for a variety of sauces and toppings, making it super versatile in the kitchen. Here are some scrumptious spaghetti squash recipes that will keep your meals exciting while supporting your health journey.

Deliciously Cheesy Spaghetti Squash Casserole

This cheesy spaghetti squash casserole is a fantastic dish for anyone looking to enjoy a low-carb meal. The golden strands of spaghetti squash blend perfectly with creamy cheese and fresh herbs, creating a comforting dish that feels indulgent without the guilt. The vibrant colors and textures make it visually appealing, too!

To make this casserole, start by roasting the spaghetti squash until it's tender. Once it's cooked, scrape out the strands and mix them with your favorite cheeses, herbs, and spices. This dish is not only tasty but also packed with nutrients, making it ideal for those on a keto diet or anyone aiming for weight loss.

Top it off with a sprinkle of fresh parsley or rosemary for that extra touch. Serve it warm, and watch as it disappears from the table!

Ingredients

• 1 medium spaghetti squash
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup ricotta cheese
• 2 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley or rosemary 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, until tender.
3. Once cooked, let the squash cool slightly. Use a fork to scrape out the strands into a large bowl.
4. Add the mozzarella, Parmesan, ricotta, eggs, garlic powder, onion powder, salt, and pepper to the bowl. Mix well until combined.
5. Transfer the mixture to a greased baking dish and spread it evenly. Top with additional cheese if desired.
6. Bake for 25-30 minutes, or until the top is golden and bubbly.
7. Garnish with fresh herbs before serving. Enjoy your deliciously cheesy spaghetti squash casserole!

Savory Spaghetti Squash With Garlic Butter

Spaghetti squash is a fantastic alternative to traditional pasta, especially for those following a keto diet or looking to shed some pounds. This dish is simple yet satisfying, featuring the delightful flavors of garlic butter that elevate the squash to a whole new level.

The image showcases a beautiful plate of spaghetti squash, perfectly twirled and garnished with fresh parsley. The golden strands of squash glisten with garlic butter, making it look irresistible. Surrounding the plate are hints of garlic cloves, olive oil, and pepper, all of which hint at the deliciousness to come.

Making this dish is straightforward. Start by roasting the spaghetti squash until tender, then scrape out the strands. Toss them in a rich garlic butter sauce, and finish with a sprinkle of parsley for freshness. It’s a comforting meal that fits perfectly into your keto lifestyle.

Ingredients

• 1 medium spaghetti squash
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 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, or until the flesh is tender.
3. While the squash is roasting, melt the butter in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
4. Once the squash is done, let it cool slightly, then use a fork to scrape the flesh into strands.
5. Toss the spaghetti squash strands in the garlic butter, seasoning with salt and pepper to taste.
6. Serve warm, garnished with fresh parsley.

Creamy Alfredo Spaghetti Squash Bake

This Creamy Alfredo Spaghetti Squash Bake is a delightful twist on a classic dish. The image showcases a golden, bubbling casserole, topped with fresh herbs and a crispy layer of cheese. It’s perfect for anyone looking to enjoy a comforting meal while sticking to keto or weight loss goals.

The spaghetti squash serves as a fantastic low-carb alternative to pasta, soaking up the rich Alfredo sauce beautifully. This dish is not just satisfying but also packed with flavor, making it a great option for family dinners or meal prep.

Let’s get into the ingredients and steps to create this scrumptious bake!

Ingredients

• 1 medium spaghetti squash
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil 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 it cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
3. While the squash is roasting, prepare the Alfredo sauce. In a saucepan, combine heavy cream, garlic, Italian seasoning, salt, and pepper. Heat over medium until it simmers, then stir in Parmesan cheese until melted and smooth.
4. Once the squash is done, let it cool slightly. Use a fork to scrape the flesh into strands and place them in a large mixing bowl.
5. Pour the Alfredo sauce over the spaghetti squash strands and mix well. Transfer the mixture to a greased baking dish and top with shredded mozzarella cheese.
6. Bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
7. Garnish with fresh basil before serving. Enjoy your creamy, cheesy delight!

Hearty Spaghetti Squash And Meatball Bake

This Hearty Spaghetti Squash and Meatball Bake is a delightful twist on a classic dish. Imagine a warm, bubbling casserole filled with tender spaghetti squash, savory meatballs, and rich marinara sauce. The golden strands of squash mimic traditional pasta, making it a perfect low-carb option for those on a keto diet.

The dish is topped with melted cheese, adding a creamy texture that pairs beautifully with the meatballs. Fresh basil leaves provide a pop of color and flavor, making this bake not only delicious but also visually appealing. Serve it with a side of garlic bread for a complete meal that everyone will love.

Ingredients

• 1 medium spaghetti squash
• 1 pound ground beef or turkey
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 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 baking, mix the ground meat, egg, Italian seasoning, salt, and pepper in a bowl. Form into meatballs, about 1 inch in diameter.
3. In a skillet over medium heat, brown the meatballs on all sides. Once cooked, add the marinara sauce and let it simmer for a few minutes.
4. Once the spaghetti squash is done, use a fork to scrape out the strands into a large baking dish. Mix in the meatballs and sauce.
5. Top with mozzarella and Parmesan cheese. Bake in the oven for an additional 15-20 minutes until the cheese is bubbly and golden.
6. Garnish with fresh basil before serving. Enjoy your hearty meal!

Mediterranean Spaghetti Squash Salad

This Mediterranean Spaghetti Squash Salad is a delightful mix of flavors and textures. The golden strands of spaghetti squash serve as a perfect base for fresh veggies. Picture vibrant tomatoes, crunchy cucumbers, and tangy olives all coming together in one bowl.

Drizzling olive oil over the salad adds a rich flavor, enhancing the freshness of the ingredients. The feta cheese crumbles on top bring a creamy touch that complements the crisp vegetables beautifully.

This dish is not only visually appealing but also packed with nutrients, making it a great choice for anyone on a keto diet or looking to lose weight. It’s light yet filling, perfect for lunch or a side dish at dinner.

Let’s get cooking!

Ingredients

• 1 medium spaghetti squash
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Instructions

1. Cook the Spaghetti Squash: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender. Let it cool, then scrape out the strands with a fork.
2. Prepare the Salad: In a large bowl, combine the spaghetti squash strands, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
3. Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper. Pour over the salad and toss gently to combine.
4. Serve: Enjoy immediately or chill in the fridge for 30 minutes to let the flavors meld.

Rich And Creamy Spaghetti Squash Carbonara

Spaghetti squash carbonara is a delightful twist on the classic dish. This version is creamy, rich, and perfect for anyone following a keto or low-carb diet. The spaghetti squash serves as a fantastic substitute for traditional pasta, giving you that satisfying texture without the carbs.

The image showcases a beautifully plated bowl of spaghetti squash carbonara, topped with crispy bits of pancetta and a perfectly poached egg. The creamy sauce clings to the strands of squash, making each bite a comforting experience. A sprinkle of black pepper and fresh parsley adds a pop of color and flavor, while a glass of white wine in the background hints at a lovely pairing.

This dish is not only delicious but also easy to prepare. It’s a great option for weeknight dinners or impressing guests. Let’s get into how to make this scrumptious spaghetti squash carbonara!

Ingredients

• 1 medium spaghetti squash
• 4 ounces pancetta, diced
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley 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 the halves cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
2. While the squash is roasting, cook the pancetta in a skillet over medium heat until crispy. Remove from heat and set aside.
3. In a bowl, whisk together the eggs, Parmesan cheese, heavy cream, garlic, salt, and pepper.
4. Once the squash is done, use a fork to scrape the flesh into strands. Add the squash to the skillet with pancetta and mix well.
5. Remove the skillet from heat and quickly pour the egg mixture over the squash, stirring to combine. The heat from the squash will cook the eggs and create a creamy sauce.
6. Serve immediately, garnished with fresh parsley and additional Parmesan if desired.

Spaghetti Squash And Sausage Skillet

This Spaghetti Squash and Sausage Skillet is a delightful dish that combines the unique texture of spaghetti squash with savory sausage and colorful bell peppers. It's a perfect meal for anyone looking to enjoy a low-carb option while still feeling satisfied. The vibrant colors of the veggies make this dish visually appealing, and the flavors blend beautifully.

To start, you'll want to roast your spaghetti squash until it's tender. This will create those lovely strands that resemble pasta. While that’s cooking, you can sauté your sausage and veggies in a skillet. The combination of sweet bell peppers and hearty sausage adds depth to the dish. Once everything is cooked, toss the spaghetti squash in with the sausage and veggies for a hearty meal.

This dish is not only easy to make but also packed with nutrients. It’s great for meal prep, too! You can store leftovers in the fridge and enjoy them throughout the week. Pair it with a slice of crusty bread for a complete meal, or keep it keto-friendly by enjoying it on its own.

Ingredients

• 1 medium spaghetti squash
• 1 pound Italian sausage (or your choice of sausage)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley 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, and season with 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 a skillet over medium heat. Add the sausage and cook until browned. Remove from the skillet and set aside.
3. In the same skillet, add the sliced bell peppers. Sauté for about 5-7 minutes until they are tender.
4. Once the spaghetti squash is done, use a fork to scrape the insides into strands. Add the squash to the skillet with the peppers and sausage. Toss everything together and season with additional salt and pepper if needed.
5. Serve warm, garnished with fresh parsley if desired.