Delicious Vegetarian Spaghetti Squash Recipes

Spaghetti squash is a versatile and nutritious vegetable that can be transformed into a variety of delicious dishes. Its unique texture resembles spaghetti, making it an excellent low-carb alternative to traditional pasta. Here are some flavorful vegetarian spaghetti squash recipes that are easy to prepare and sure to please everyone at the table.

1. Vegetarian Spaghetti Squash Skillet

This one-pot meal is packed with mushrooms, chickpeas, and marinara sauce, making it a quick and satisfying option for busy nights.

Ingredients:

• 1 medium spaghetti squash (about 3 pounds)
• 2 teaspoons olive oil
• 1 medium onion, chopped
• 8 ounces mushrooms, thinly sliced
• 3 garlic cloves, minced
• ¾ teaspoon ground oregano
• ½ teaspoon ground pepper
• ⅛ teaspoon salt
• 1½ cups marinara sauce
• 1¾ cups no-salt-added chickpeas, rinsed and drained
• ¼ cup minced flat-leaf parsley
• ⅓ cup grated Parmesan cheese (optional)

Instructions:

1. Pierce the spaghetti squash several times with a knife and microwave on high for about 15 minutes.
2. Let it cool, then cut in half lengthwise and scrape out the seeds.
3. In a skillet, heat olive oil over medium-high heat. Sauté onions and mushrooms until tender.
4. Add garlic, oregano, pepper, and salt; cook for another minute.
5. Stir in the spaghetti squash strands, marinara sauce, chickpeas, and parsley.
6. Top with Parmesan cheese if desired and broil until melted (1–2 minutes). Serve warm.

2. Very-Veggie Spaghetti Squash

This colorful dish features a medley of fresh vegetables and kalamata olives for a Mediterranean twist.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon extra virgin olive oil
• 1 large shallot or half small onion, chopped
• 3 cloves garlic, minced
• 2 vine-ripened tomatoes, seeded and chopped
• 2 cups baby spinach, roughly chopped
• ½ cup crumbled feta cheese (optional)
• ¼ cup pitted kalamata olives, sliced
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out seeds.
2. Brush the cut sides with olive oil and season with salt and pepper. Place cut side down on a baking sheet.
3. Roast for about 30–40 minutes until tender.
4. In a skillet, heat olive oil over medium heat. Sauté shallots until tender; add garlic and cook for another minute.
5. Stir in tomatoes and spinach; cook until spinach wilts.
6. Add the spaghetti squash strands to the skillet along with feta cheese and olives. Toss to combine and serve warm.

3. Roasted Spaghetti Squash with Pesto

This simple yet flavorful dish combines roasted spaghetti squash with chickpeas and red peppers tossed in pesto.

Ingredients:

• 2 small spaghetti squashes or one large (about 3 lbs)
• 2 cans (14 oz each) chickpeas, rinsed and drained
• 2 red peppers, sliced
• 1 cup vegan pesto (store-bought or homemade)
• Olive oil for drizzling
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squashes in half lengthwise; scoop out seeds.
2. Brush the cut sides with olive oil; season with salt and pepper. Place cut side down on a baking sheet.
3. Toss chickpeas and red peppers with olive oil, salt, and pepper; spread around the squash on the baking sheet.
4. Bake for about 40–60 minutes until the squash is tender.
5. Once cooked, shred the spaghetti squash strands with a fork and toss with chickpeas, peppers, and pesto before serving.

These vegetarian spaghetti squash recipes are not only delicious but also easy to prepare! Whether you prefer a hearty skillet meal or a light Mediterranean-inspired dish, there’s something here for everyone. Enjoy experimenting with flavors and ingredients as you make these healthy alternatives to traditional pasta dishes!