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How to Cook Spaghetti Squash 4 Ways
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5 from 3 votes

How to Cook Spaghetti Squash {4 Flavours}

Learn How to Cook Spaghetti Squash with this foolproof method. Try 4 flavours including pizza, Pad Thai, chicken alfredo and taco.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: International
Servings: 4 servings
Calories: 361kcal

Ingredients

Pizza spaghetti squash

  • 1 tbsp olive oil
  • 2 spaghetti squash
  • 1 cup pizza sauce
  • 1 cup mozzarella cheese
  • 1/2 cup diced green pepper
  • 1/2 cup red onion, diced
  • 1/2 cup pepperoni

Pad Thai spaghetti squash

  • 1 tbsp olive oil
  • 2 spaghetti squash
  • 1/2 cup pad thai sauce
  • 1/2 cup grated carrots
  • 1/2 cup thinly sliced red cabbage
  • 1/2 cup bean sprouts
  • 2 green onions, sliced
  • 2 tbsp chopped peanuts
  • 2 tbsp chopped cilantro

Chicken Alfredo spaghetti squash

  • 1 tbsp olive oil
  • 2 spaghetti squash
  • 2 chicken breasts, diced
  • 1 cup jarred alfredo sauce
  • 1/4 cup parmesan cheese
  • 2 tbsp chopped parsley

Taco spaghetti squash

  • 1 tbsp olive oil
  • 2 spaghetti squash
  • 1/2 lb extra-lean ground beef
  • 1/2 cup red onion, diced
  • 1/2 cup black olives
  • 1 cup pico de gallo or fresh salsa
  • 1 cup grated cheddar cheese
  • 2 tbsp chopped cilantro

Instructions

  • Preheat oven to 425 F. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil and season with salt & pepper, then roast for 35 minutes until softened.
  • Meanwhile, if using chicken or ground beef, cook the meats in a skillet over med-high heat for 7-8 minutes until browned and fully cooked.
  • Remove squash from oven and scrape into spaghetti-like strands. Top with toppings of choice (with the exception of fresh herbs, bean sprouts and green onions if using), then bake in the oven for another 10 minutes until toppings are cooked through.
  • Serve and enjoy! Spaghetti squash boats will last in fridge up to 5 days. Cooked spaghetti squash (without toppings) will last in the freezer up to 3 months.

Video

Notes

Microwave the spaghetti squash first to make it easier to cut into.
You can also make it in the Instant Pot by cooking it on high pressure for 3 minutes then doing a quick pressure release.
Store your baked spaghetti squash boats in the fridge for up to 5 days. Reheat in the microwave for 2-3 minutes.
Freeze the spaghetti squash strands or filling for up to 3 months. Defrost in the fridge overnight or reheat from frozen.

Nutrition

Calories: 361kcal | Carbohydrates: 40g | Protein: 14g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 829mg | Potassium: 847mg | Fiber: 9g | Sugar: 18g | Vitamin A: 1103IU | Vitamin C: 31mg | Calcium: 268mg | Iron: 3mg