Learn how to make healthy, gluten-free, and low-carb spaghetti using spaghetti squash.
It’s easier and tastier than you might think!
Pasta alternatives that are lighter and healthier have been all the rage on Pinterest for some time now.
I don’t know about you, but I was SUPER skeptical. Pasta is pasta is pasta and nothing can replace it.
I know that spaghetti squash is a low-carb, gluten-free, possibly vegetarian, healthy alternative to pasta. But I love carbs …
After suggestions from my aunt, who served spaghetti squash to my notoriously-picky grandpa and he loved it, I decided to create this dish. It honestly does a pretty fantastic job of satisfying pasta carb cravings!
While I’ll always enjoy a hearty pasta meal, this deliciously lighter alternative is a lot of fun. I hope you enjoy it too!
How to Make Spaghetti Squash Spaghetti
How to Prepare Spaghetti Squash
- Place the spaghetti squash on a cutting board.
- Using the largest knife you have, carefully cut the squash lengthways. Take your time and go slow.
- Using a spoon, scoop out the seeds and membrane.
- Sprinkle the squash with olive oil, dried herbs, salt and pepper.
- Place cut side down on a baking sheet and roast in a 400°F oven for 30 to 40 minutes, or until fork tender. This may take longer if your squash is large.
Can I Make This Vegetarian?
Sure! Skip the meat and add mushrooms instead – or any vegetables you like!
What to Serve with Spaghetti Squash Spaghetti
This recipe is a full meal on its own, but if you like, try serving it with my Copycat Olive Garden Breadsticks or Red Lobster Homemade Cheesy Garlic Biscuits!
How to Store Leftovers
- This spaghetti squash is best enjoyed the day it’s made.
- Store separately in airtight containers for best results.
- The spaghetti squash “noodles” can be stored in an airtight container in the fridge for up to a week.
- The meat sauce will also keep for at least a couple of days refrigerated in an airtight container.
How to Reheat Spaghetti Squash Spaghetti
- Reheat the sauce by microwaving until heated through, or place in a saucepan over a medium-low heat until heated through.
- Reheat the squash in a 300°F oven until warmed through. Reheating in the oven will prevent mushy squash.
More Recipes You’ll Love:
For the squash:
whole spaghetti squash
1 to 2
dried Italian herbs
Salt and freshly ground black pepper
For the sauce:
marinara or other pasta sauce,
jarred or homemade
hot Italian turkey sausage,
Grated parmesan cheese,
for serving, if desired
Preheat the oven to 400°F. With a large sharp knife, cut the spaghetti squash in half lengthwise and scoop out the seeds and membrane. Sprinkle the squash with olive oil, dried herbs, and salt and pepper to taste. Line a rimmed baking sheet or 9x13-inch dish with foil. Place the squash cut-side down in the baking dish. Cook for 30 to 40 minutes, or until fork tender.
Meanwhile, heat the oil in a large sauté pan. Add the turkey sausage and cook, breaking up into small pieces, until no more pink is showing. Add the sauce and stir until combined. Bring to a simmer then reduce to low heat and cook for at least 5 minutes, or up to 30 minutes.
Let the squash cool slightly then use the tines of the fork to scrape out the spaghetti strands of squash. Divide the squash among four plates and top with sauce. Sprinkle with Parmesan cheese.
You can also use chicken sausage, regular ground turkey or sausage, or ground beef for the sauce. Or, skip the meat and use mushrooms instead to make this vegetarian.
Make ahead: The spaghetti squash strands can be stored in an airtight container in the fridge for up to a week.
This post was originally published in 2014 and updated with additional recipe tips in 2022.