We all love gorging ourselves at Olive Garden, but whether you’re gluten-free, vegan, or just aren’t in the mood for a 1500 bowl of chicken Alfredo linguini, you’ll want to give these spaghetti squash recipes a try.
1. Mexi Squash
Put on your sombreros, because this is one festive dish. Queso fresco, cilantro, and lime brighten up this meal while red pepper flakes add some heat to transport you and your tastebuds to a sunny Mexico beach. You can even omit the cheese if you want to make it vegan.
This warm, wintery dish is great for a rainy night and goes hand in hand with a robust glass of red wine. Capers and red wine add bold, rich flavors — and if you’re feeling extra Italian, you can grate some parmesan on top.
Don’t limit yourself to lunch and dinner; the beauty of spaghetti squash is that you can eat it for any meal you please. Wrap the whole thing in bacon if you’re feeling crazy, or cook the egg for a little longer if you want a convenient breakfast to take with you to class.
Tastes just like mom used to make, except this recipe adds prosciutto, carrots, and broccolini into the sauce. Make it in a huge pot and you and your roommates will be set for the whole week.
The subtle sweetness of the roasted squash compliments the saltier flavors of the sage and mushrooms beautifully to make this picturesque dish. Make it to impress your parents when they come to town, or treat yourself after a long day of classes. You’re only eating vegetables, after all.
The best part about this recipe is that you won’t have to do dishes afterwards because you can serve it inside the squash — which is just another reason why squash is superior to boxed spaghetti. Also, you can customize this recipe in whatever way you want. Turkey meatballs? Go for it. Falafel? Don’t let us stop you.
With only nine ingredients, this recipe can come together in under an hour. The distinctly nutty and cheesy taste of the nutritional yeast in the pesto packs in the flavor while keeping it dairy-free. To top it all off, an entire serving is less than 300 calories, so go have seconds.
The tangy cherry tomatoes and sweet squash pair perfectly in this simple recipe. Basically, just sauté everything in a bit of olive oil and watch your meal come together before your eyes. But don’t forget to add salt before you roast the squash; it will change the flavor of the entire dish.
Two words: vegan cheese. While it sounds like a contradiction, its main ingredient is actually pressed firm tofu and it’s pretty simple to make. Additionally, baking the whole dish after roasting the squash really packs in the flavor.
Maybe you’re a picky eater, or maybe you’re just feeling too lazy to make a sauce, but we’ll let you in on a cooking secret with this one: butter and parmesan make literally anything better. You won’t even notice you’re basically eating a plain vegetable because it tastes so damn good.
This recipe is vaguely reminiscent of a twice baked potato in all the best ways. Broccoli, garlic, and a ton of cheddar cheese make the squash extra soft and creamy to the point where you will forget you’re not actually eating comfort food.
The white beans add a protein punch to this recipe, plus the unusual ingredient of maple syrup adds subtle complexity of flavors. Not to mention that you can impress everyone with how fancy it is that you cooked something with an accent in it.
While we are in favor of you making a big, fancy pot of sauce for your squash, it is definitely not a necessity. In this recipe, the sweet flavor of caramelized onions and chives fits all your dinner needs.
Heavy on the garlic and parsley, this recipe doesn’t leave any room for questioning the identity of our favorite pasta impersonator. The chunky sauce also adds a welcome change in texture.
While this recipe does contain kale, it is almost as far as you can get from a salad. In this warm, cheesy, and gooey meal, the crispy kale will compliment the soft, sweet squash in a way that might make you forget about gluten forever.