Spaghetti Squash Recipes (2024)

Looking for some new Spaghetti Squash Recipes to take advantage of this in-season vegetable? Here are two easy recipes that your whole family will enjoy.

Cooking Spaghetti Squash

Not all of my winter squash were successful in my garden this summer, as many of the varieties I planted got choked out by the pumpkin plants. Well, there’s always next year right? But one thing that did grow, and that grew in abundance, was my spaghetti squash.

I wasn’t even sure if I wanted to plant spaghetti squash this year after trying it for the first time last year and not being overly thrilled with the taste. But since our little Farmer Boy is totally into “noodles” right now I thought this might be a fun veggie for him.

We picked our squash in September and let it “cure” for a few weeks before trying it out in some new recipes. Today I wanted to share with you some of the easy spaghetti squash recipes we’ve been making that have actually changed our mind about this veggie!

–Find more ideas on Cooking Winter Squash here!

One note: the spaghetti squash we grew were very large. One is enough to feed the 3 of us solid food eaters for 2 meals. If you have smaller squash or a larger family you may have to make several to have leftovers.

Cheesy Spaghetti Squash

We started by making some baked spaghetti squash for this meal and it was very simple! All you need is:

• Spaghetti Squash
• 1/4 cup Mozzarella Cheese per half squash
• 1/4 cup diced Tomato per half squash
• Minced Garlic
• Olive Oil

Start by cutting your spaghetti squash in half and scoop out the seeds. Place the squash, with the cut side up on a baking sheet or bar pan. Drizzle with olive oil and sprinkle with a bit of garlic. Bake at 400 degrees for 45 minutes or until the insides of the squash can be “fluffed”.

Remove the squash from the oven and fluff up the spaghetti part. Carefully mix the cheese and diced tomatoes into each half of the squash (except one if you are using it for the second meal). Place back in the oven and bake a little while longer until the cheese is melted. Serve warm.

Need to print this to add to yourRecipe Binder? Get the recipe below:

Spaghetti Squash and Meatball Soup

So as long as you saved the spaghetti from one half of the squash that you cooked previously you can make this meal without having to bake another squash! Here’s what you need:

• 2 cups cooked Spaghetti Squash
• 3 cups diced Tomatoes or Tomato Sauce
• 1 pound cooked Meatballs (about 10 to 15 meatballs, we use our Make Ahead Meatballs)
• 1 teaspoon minced Garlic
• 1 medium Onion, chopped
• 6 cups Beef Stock

Place all of the above ingredients together in your slow cooker in the morning. Cook on high for 6 hours and then switch to low for 2 hours.

As I mentioned above, we used one huge spaghetti squash, cooked the entire thing in the oven for the first meal but didn’t add the cheese to the second half of the squash. Then we used the “leftovers” from that second cooked squash and made the soup the following day. I’m loving the versatility of this squash!

Need to print this to add to yourRecipe Binder? Get the recipe below:

Here are some more posts that you might enjoy:

How to Cut Butternut Squash (Easily!)
11 Ways to Use Squash Seeds and Pumpkin Seeds
Yellow Squash Cheddar Biscuit Recipe
Simple Summer Squash Bake
Roasted Vegetable Soup Recipe
DIY Cold Storage and Frugal Root Cellar Ideas

Trying to plan better, more frugal meals for your family so that you always have a warm meal on the table and aren’t wasting money at the grocery store? You’ve got to check out my ebook Meal Planning Made Simple. Even if you thought meal planning didn’t work for your family, this ebook will help you find the perfect fit for your family’s style.

Do you love cooking spaghetti squash? What are some of your favorite dishes to make with it?

This post on Spaghetti Squash Recipes was originally published on Little House Living in November. It has been updated as of November 2019.