Type what you have

Ingredients

• ✓ spaghetti squash
• chicken sausage
• broccoli
• green bell pepper
• basil
• rosemary
• italian seasoning
• olive oil
• pesto
• sun-dried tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Sprinkle squash with Italian seasoning and place upside-down on a rimmed baking tray. Add about 1 inch of water.
3. 3 Bake in the preheated oven until tender, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes; strands of squash should easily pull away when scraped with a fork.
4. 4 Heat a large skillet or wok over medium heat. Cook and stir sausage, uncovered, in the hot skillet until mostly browned and crumbly, about 10 minutes. Stir in broccoli and bell pepper. Reduce heat to low and add squash strands. Sprinkle basil, rosemary, and Italian seasoning, on top and drizzle with olive oil. Stir in 2 big spoonfuls of pesto, adding more to taste, followed by sun-dried tomatoes. Let simmer over low heat for 2 to 5 minutes. Serve.

By tclark23

Ingredients

• ✓ spaghetti squash
• olive oil
• onion
• garlic
• zucchini
• green bell pepper
• herb seasoning
• black pepper
• tomato
• feta cheese

Instructions

1. 1 Pierce the shell of spaghetti squash with a fork and place in a microwave-safe dish; cook in the microwave on high for 12 minutes. Set aside until cool enough to handle.
2. 2 Slice squash in half lengthwise; remove seeds. Use a fork to pull the flesh away from the shell and place into a large bowl; fluff with the fork to separate strands as much as possible.
3. 3 Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until just tender, about 3 minutes. Add garlic; cook and stir for another 3 minutes. Stir zucchini and green bell pepper into mixture; season with Italian herb seasoning and black pepper.
4. 4 Pour tomatoes into the skillet. Continue cooking just until tomatoes are warmed, 3 to 5 minutes. Add squash strands to the skillet and toss until evenly mixed. Sprinkle with feta cheese and toss again to serve.

By Joanna Childs Mondragon

Ingredients

• ✓ spaghetti squash
• cherry tomato
• kalamata olive
• cucumber
• red onion
• garlic
• lemon juice
• lemon zest
• olive oil
• garlic salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place squash halves into a large baking dish with cut-sides facing down.
2. 2 Bake in the preheated oven until you can easily cut into skin side with a knife, about 30 minutes; remove from oven and set aside to cool.
3. 3 Toss cooled spaghetti squash, tomatoes, olives, cucumbers, red onion, and garlic together in a large bowl until evenly mixed.
4. 4 Stir lemon juice and lemon zest together in a small bowl; slowly pour olive oil into lemon juice mixture while whisking vigorously. Season with garlic salt and pepper; drizzle over spaghetti squash mixture and toss to coat. Refrigerate at least 2 hours before serving.

By Wei Zheng

Ingredients

• ✓ spaghetti squash
• onion
• garlic
• tomato
• basil
• vegetable bouillon
• black pepper
• black olive
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut-side down on the baking sheet.
3. 3 Bake squash in the preheated oven until a knife can be easily inserted, about 35 minutes. Remove from the oven and let cool.
4. 4 Grease a nonstick saucepan with cooking spray and place over medium heat. Sauté onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook until thickened, about 15 minutes.
5. 5 Remove squash strands with a fork, reserving shells. Layer each half with a spoonful of sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full or until all ingredients are used. Top with Parmesan cheese.
6. 6 Bake in the preheated oven until Parmesan cheese melts, about 20 minutes.

By Allrecipes Member

Ingredients

• ✓ spaghetti squash
• olive oil cooking spray
• egg white
• almond flour
• parmesan cheese
• sea salt
• black pepper
• chicken breast
• olive oil
• fire-roasted diced tomato
• garlic
• parsley
• italian seasoning

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Spray spaghetti squash flesh with cooking spray, then place cut-sides down on the prepared baking sheet. Cover with foil.
3. 3 Roast in the preheated oven until tender when pierced with a fork, 40 to 45 minutes.
4. 4 After the squash has been cooking for about 20 minutes, place egg whites in a shallow bowl. Combine almond flour, Parmesan cheese, salt, and pepper in a second bowl.
5. 5 Dip each chicken breast in egg whites, then move to flour mixture and coat completely.
6. 6 Heat olive oil in a large saute pan over medium heat. Add chicken breasts and cook until they begin to brown slightly, about 7 minutes. Flip and cook until golden brown on the other sides, 7 to 8 more minutes.
7. 7 As the chicken is cooking, combine tomatoes, garlic, parsley, and Italian seasoning in a large saucepan over medium-low heat; cook until hot, 7 to 10 minutes.
8. 8 Remove squash from the oven and use a fork to shred the flesh directly into the sauce. Mix until well coated and heated through, about 5 minutes.
9. 9 Spoon squash-sauce mixture onto 5 plates and top each with a chicken breast.

By Megan Olson

Ingredients

• ✓ spaghetti squash
• salt
• black pepper
• ricotta cheese
• parmesan cheese
• parsley
• olive oil
• onion
• garlic
• turkey sausage
• tomato
• basil
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut squash in half lengthwise with a large kitchen knife. Scoop out seeds and membrane. Season lightly with salt and pepper. Place in a baking dish, cut-side down.
3. 3 Bake in the preheated oven until soft, about 45 minutes. Remove from the oven and let cool for about 10 minutes. Keep the oven on.
4. 4 Meanwhile, begin preparing sauce. Combine ricotta cheese, Parmesan cheese, and parsley in a medium bowl. Mix well.
5. 5 Heat oil in a large, deep skillet over medium heat. Saute onion and garlic in the hot oil until onion is soft, 3 to 4 minutes. Add sausage and cook and stir until browned, 5 to 7 minutes, breaking up meat into small pieces as it cooks. Add tomatoes, salt, and pepper. Simmer over low heat for 25 minutes; stir in basil and simmer for 5 minutes more.
6. 6 Remove flesh from the cooled squash by scraping with a fork, creating spaghetti strands. Reserve the shells. Drain the squash strands in a paper towel-lined colander to soak up excess liquid.
7. 7 Toss squash strands with the tomato sauce mixture. Spoon into the 6 squash shells. Top with 1 to 2 tablespoons of the ricotta cheese mixture and 2 tablespoons mozzarella cheese. Place in the baking dish.
8. 8 Roast in the preheated oven until heated through and cheese is melted, about 30 minutes.

By Angela Naumann

Ingredients

• ✓ spaghetti squash
• water
• butter
• olive oil
• onion
• garlic
• tomato
• onion
• celery
• green pepper
• basil
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Pour water in baking dish and place halved squash cut-sides down in the dish.
3. 3 Bake squash in preheated oven until a fork pierces the skin very easily, about 45 minutes. Let squash cook while preparing remainder of recipe.
4. 4 Melt butter with olive oil in a large skillet over medium-high heat. Saute onion in hot butter until softened, about 5 minutes. Add garlic and continue to saute until fragrant, about 1 minute more. Pour diced tomatoes over the onion mixture; season with basil. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until the tomatoes are soft, about 30 minutes; season with salt and pepper.
5. 5 Once squash is cool enough to handle, use a fork to strip flesh from the skin in strands. Stir squash and Parmesan cheese into tomato mixture. Replace cover on skillet and cook until squash is heated through, 5 to 10 minutes more. Sprinkle additional Parmesan cheese over the dish to serve.

By Judy in Delaware

Ingredients

• ✓ spaghetti squash
• water
• ground beef
• onion
• olive oil
• mushroom
• zucchini
• green bell pepper
• red bell pepper
• tomato
• tomato
• basil
• oregano
• thyme
• red pepper flake

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Pour water into a baking dish. Place squash halves, cut-sides down, into the baking dish.
3. 3 Roast in the preheated oven until squash is tender, 30 to 40 minutes.
4. 4 While squash is roasting, cook and stir ground beef and onion in a large skillet over medium-high heat until beef is crumbly, evenly browned, and no longer pink. Use a slotted spoon to remove beef mixture to a plate. Drain and discard grease from the skillet.
5. 5 Heat 1 tablespoon extra-virgin olive oil in the same skillet over medium heat; cook and stir mushrooms, zucchini, bell peppers, both amounts of crushed tomatoes, basil, oregano, thyme, and red pepper flakes in hot oil until vegetables are tender, about 10 minutes. Stir in beef mixture and simmer over low heat, stirring occasionally.
6. 6 While beef is simmering, scrape the insides of hot spaghetti squash halves with a fork to shred into strands; divide onto 8 plates. Drizzle each serving with 1 tablespoon extra-virgin olive oil and top with a generous amount of meat sauce.

By rubymemphis

Ingredients

• ✓ spaghetti squash
• water
• olive oil
• sweet onion
• red bell pepper
• carrot
• italian seasoning
• salt
• black pepper
• zucchini
• yellow cherry tomato
• garlic
• lemon juice
• lemon
• basil
• parsley

Instructions

1. 1 Place spaghetti squash, cut-sides down, on a steaming rack inside a multi-functional pressure cooker (such as Instant Pot). Add water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer squash to a plate and scrape flesh into spaghetti strands with a fork. Empty, rinse, and dry pressure cooker pot.
3. 3 Select Saute function. Add 2 tablespoons oil to the hot pot. Add onion, bell pepper, carrot, Italian seasoning, salt, and black pepper. Cook, stirring frequently, until onion is just tender, about 4 minutes. Add zucchini, tomatoes, garlic, lemon juice, and lemon zest; saute until zucchini is tender-crisp, about 5 minutes.
4. 4 Add cooked spaghetti squash strands, basil, and parsley to the pot. Stir in remaining 1 tablespoon olive oil and saute until combined, about 2 minutes more.

By Bibi

Ingredients

• ✓ spaghetti squash
• water

Instructions

1. 1 Carefully cut stem end off spaghetti squash. Poke a few small slits in squash in a dotted line where you plan to slice squash.
2. 2 Carefully cut between the slits until squash is cut in half. Scoop out seeds and pulp.
3. 3 Place squash in a 9x13-inch microwave-safe dish, cut-side down. Pour water into the dish so it is at least 1/2 inch deep.
4. 4 Microwave on High until skin is soft and can be pierced with a fork, 12 to 15 minutes. If the dish is too big to rotate, turn off the turntable and rotate the dish halfway through.

By France Cevallos

Ingredients

• ✓ spaghetti squash
• water

Instructions

1. 1 Prick outside of squash 10 to 15 times with a fork. Place into a slow cooker; pour in water.
2. 2 Cook on Low 4 to 6 hours. Transfer squash to a cutting board until cool to the touch, 15 to 30 minutes.
3. 3 Halve squash lengthwise; scoop and discard seeds from cavity. Shred flesh with a fork to make strands.

By andreakrieger

Ingredients

• ✓ spaghetti squash
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with olive oil. Place spaghetti squash, cut-side down, onto the baking sheet.
2. 2 Bake in the preheated oven until tender and skin can easily be pierced with a fork, 40 to 60 minutes, depending on the size.
3. 3 Remove from the oven and allow to rest until cool enough to handle. Scrape out the flesh with a fork and discard the skins.

By barbara

Ingredients

• ✓ spaghetti squash
• butter
• brown sugar
• cinnamon

Instructions

1. 1 Preheat toaster oven to 350 degrees F (175 degrees C).
2. 2 Place spaghetti squash halves on a compact baking sheet. Place 5 pieces of butter into each half. Sprinkle 2 tablespoons brown sugar and 1 tablespoon cinnamon over each half.
3. 3 Bake in the preheated oven until soft, about 1 hour.
4. 4 Remove squash from oven and scrape insides with a fork into a loose pile of strands.
5. 5 Return to the oven and bake until flavors combine, about 10 minutes more. Let cool before serving, about 10 minutes.

By Brandy Bartel

Ingredients

• ✓ spaghetti squash
• ground beef vegetarian substitute
• cajun seasoning
• pasta sauce
• cheddar cheese

Instructions

1. 1 Place each squash half in a microwave-safe bowl. Fill bowls with water and cover with plastic wrap.
2. 2 Heat each bowl separately in the microwave on high for 10-12 minutes.
3. 3 Meanwhile, heat a large skillet over medium heat; add ground beef substitute and sprinkle with Cajun seasoning. Cook until crumbly and beginning to brown, 5 to 7 minutes. Add pasta sauce and reduce heat to low.
4. 4 Remove flesh from the spaghetti squash with a fork and add strands to the pasta sauce mixture. Place cheese slices on top to melt. Serve immediately.

By mjmcgrat

Ingredients

• ✓ spaghetti squash
• vegetable broth
• rosemary
• salt

Instructions

1. 1 Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Fioa

Ingredients

• ✓ spaghetti squash
• butter
• butter
• brown sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
2. 2 Generously spread 2 tablespoons softened butter over squash flesh; place on the prepared baking dish, cut-sides down.
3. 3 Bake in the preheated oven for 30 minutes; flip. Add 1 tablespoon cold butter and 2 tablespoons brown sugar to each squash cavity. Continue baking until outer squash shells are soft, about 10 minutes more. Spoon squash flesh into a bowl; serve.

By JENN_77

Ingredients

• ✓ spaghetti squash
• olive oil
• salt
• parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Brush both sides of squash with oil; sprinkle with salt and place cut-side up in a baking pan. Cover pan tightly with aluminum foil.
3. 3 Roast in the preheated oven for 20 minutes. Uncover pan; continue roasting until squash is tender, about 35 minutes more. Cool slightly, about 5 minutes. Scrape squash flesh into a large bowl using a fork; toss with Parmesan cheese.

By clare

Ingredients

• ✓ spaghetti squash
• vegetable oil
• taco seasoning mix
• onion
• jalapeno pepper
• salt
• taco shell

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Place the two halves of the squash with the cut sides facing down into a baking dish.
2. 2 Bake the squash in the preheated oven until tender, 30 to 40 minutes.
3. 3 Strip the squash from the rind with a fork into short strands and set aside.
4. 4 Heat the vegetable oil in a skillet over medium heat; cook the onion and jalapeno pepper in the hot oil until the onion is browned and soft, 7 to 10 minutes. Add the squash and taco seasoning; cook and stir the mixture for 5 minutes more. Season with salt. Stuff into taco shells to serve.

By jfresh

Ingredients

• ✓ spaghetti squash
• olive oil
• salt
• garlic
• butter
• heavy cream
• parmesan cheese
• nutmeg
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Pierce the spaghetti squash shells several times with a fork. Brush 1 teaspoon olive oil evenly over the cut sides of the squash and season with salt. Place spaghetti squash, cut sides down, on the prepared baking sheet.
3. 3 Use a sharp knife to cut 1/4 inch from the top of the garlic. Drizzle with 1 teaspoon olive oil and season with a pinch of salt. Wrap in a double layer of foil and place on the baking sheet with the squash.
4. 4 Roast in the preheated oven until squash shreds easily with a fork, about 30 minutes.
5. 5 Start the sauce after the squash and garlic have been roasting for 20 minutes. Melt 2 tablespoons butter in a medium saucepan over medium heat. Pour in cream and simmer for 2 minutes. Stir in Parmesan cheese and nutmeg, whisking quickly until smooth. Add remaining 2 tablespoons of butter.
6. 6 Remove the squash and garlic from the oven. Pull squash into spaghetti strands with a fork.
7. 7 Allow the garlic to cool slightly, then squeeze the cloves into a small dish. Use a fork to mash the pulp into a smooth consistency. Add to the cheese sauce; stir well.
8. 8 Divide Alfredo sauce evenly between the squash, sprinkle with parsley, and serve.

By Bren

Ingredients

• ✓ spaghetti squash
• butter
• chervil
• basil
• parsley
• sage
• chive
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place spaghetti squash halves cut-sides down in a baking dish and add enough water to come 1/2-inch up the sides of the baking dish. Cover with aluminum foil.
3. 3 Bake in the preheated oven until the squash can easily be pierced with a sharp knife, about 45 minutes. Turn squash over, cover with foil again, and continue to cook until the squash is very tender, about 15 more minutes. Remove from the oven, uncover, and allow to cool slightly. Using a fork, gently pull the strands of squash away from the peel and place into a bowl.
4. 4 Melt butter in a skillet over medium heat. Add spaghetti squash strands, chervil, basil, parsley, sage, chives, salt, and pepper and cook until flavors are combined and heated through, 2 to 3 minutes.

By SuperMom

Ingredients

• ✓ spaghetti squash
• olive oil
• salt
• black pepper
• paprika

Instructions

1. 1 Using a sharp knife, make a dotted line lengthwise around the entire squash. Place whole squash in the microwave and cook on full power to help it cut more easily, about 3 to 5 minutes. Transfer to a cutting board and cut the squash in half lengthwise, using the dotted line as a guide. Wrap one half in plastic wrap and refrigerate for another use.
2. 2 Spoon pulp and seeds out of remaining half and discard. Brush olive oil over all of the flesh and sprinkle with salt, pepper, and paprika.
3. 3 Preheat an air fryer to 360 degrees F (180 degrees C). Place spaghetti squash half skin side-down in the basket. Cook until squash is tender, about 18 to 20 minutes.
4. 4 Transfer to a dish and fluff with a fork to create "noodles".

By Soup Loving Nicole

Ingredients

• ✓ spaghetti squash
• olive oil
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place squash halves cut-side down in a large baking dish.
3. 3 Bake in the preheated oven until flesh is easily pierced with a knife, about 40 minutes. Cool squash for 10 minutes.
4. 4 Shred inside of squash with a fork and transfer to a bowl.
5. 5 Add olive oil, salt, and pepper to shredded squash and toss to coat. Serve with Parmesan cheese.

By Tracy E

Ingredients

• ✓ spaghetti squash
• water
• canola oil
• onion
• red bell pepper
• garlic
• italian seasoning
• all-purpose flour
• parmesan cheese
• butter

Instructions

1. 1 Place spaghetti squash in a microwave-safe baking dish, cut-side down, pour in water, and cover dish with plastic wrap. Poke a few holes in the plastic wrap for ventilation. Cook on microwave until tender, 6 to 9 minutes. Remove plastic wrap and allow to cool until easily handled.
2. 2 Heat canola oil in a skillet over medium heat; cook and stir onion, red bell pepper, garlic, and Italian seasoning in the hot oil until onion is tender, 5 to 10 minutes. Set skillet aside, keeping vegetables warm.
3. 3 Run a fork along the flesh of the squash, pulling it into strands. Fluff strands to separate as much as possible and transfer to a bowl. Mix flour and Parmesan cheese into the strands. Add onion mixture and mix well.
4. 4 Melt butter in a skillet over medium heat. Spoon about 1/4 cup squash mixture into the hot butter and press to form a 1-inch-thick patty. Cook until golden brown, about 5 minutes per side. Repeat with remaining squash mixture.

By Shahana

Ingredients

• ✓ spaghetti squash
• avocado oil
• ground beef
• onion
• italian seasoning
• salt
• black pepper
• garlic powder
• red pepper
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Brush spaghetti squash halves with a thin layer of avocado oil and place cut-side down on a baking sheet.
2. 2 Bake in the preheated oven until soft, about 45 minutes.
3. 3 While squash bakes, combine ground beef, onion, Italian seasoning, salt, pepper, garlic powder, and red pepper in a bowl. Mix with your hands until everything is well incorporated. Shape mixture into 1 1/2-inch sized balls and place in a single layer in a glass baking dish. Add to squash in the hot oven and cook until meatballs are no longer pink in the center, about 30 minutes.
4. 4 Pour spaghetti sauce into a saucepan over medium heat. Carefully transfer cooked meatballs into sauce, shaking off any excess grease from baking. Cover saucepan and simmer on low heat until warmed through, 10 to 15 minutes.
5. 5 Remove spaghetti squash from oven and scrape out flesh using tongs and a fork. Place 1/2 of the squash in a bowl and cover with 1/2 the meatballs and 1/2 of the sauce. Repeat with remaining squash, meatballs, and sauce.

By Biondini

Ingredients

• ✓ spaghetti squash
• vegetable broth
• rosemary
• salt
• basil
• olive oil
• pine nut
• nutritional yeast
• garlic
• salt
• black pepper

Instructions

1. 1 Combine spaghetti squash, vegetable broth, rosemary, and 1/2 teaspoon salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove spaghetti squash and cool until easily handled, 5 to 10 minutes. Scrape insides of squash into spaghetti strands with a fork.
3. 3 Combine basil leaves, olive oil, pine nuts, nutritional yeast, garlic, 1/2 teaspoon salt, and pepper in the bowl of a food processor; pulse until smooth. Serve on top of spaghetti squash.

By Fioa

Ingredients

• ✓ spaghetti squash
• olive oil
• parsley
• red pepper flake
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Coat inside of squash with 1 tablespoon olive oil. Place squash cut-side down on a baking sheet.
3. 3 Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
4. 4 Shred inside of squash with a fork and transfer to a bowl. Add remaining olive oil, parsley, red pepper flakes, salt, and pepper to shredded squash and toss to coat.

By Scott Davis

Ingredients

• ✓ spaghetti squash
• olive oil
• parsley
• oregano
• chicken thigh
• broccoli
• spinach
• mushroom
• basil
• bell pepper
• onion
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place spaghetti squash, cut-sides up, in a 9x13-inch baking dish. Drizzle with 1 tablespoon olive oil and use a basting brush to coat. Sprinkle with dried parsley and oregano.
3. 3 Bake in the preheated oven until tender and the flesh easily separates from the skin, 60 to 75 minutes.
4. 4 When the squash has 15 minutes remaining, heat 1 tablespoon oil in a large skillet over medium heat. Add chicken to the hot skillet and cook until juices run clear, 8 to 10 minutes. Add broccoli, spinach, mushrooms, basil, bell pepper, onion, and garlic. Cover and cook until veggies are softened to desired consistency, 3 to 8 minutes.
5. 5 Remove squash from the oven and use a fork to pull flesh into a bowl. Top with chicken and vegetable mixture and serve.

By Cindi Garrett

Ingredients

• ✓ spaghetti squash
• water
• olive oil
• smoked sausage
• onion
• orange bell pepper
• vodka sauce
• creamy rosa pasta sauce
• broccoli floret
• parmesan cheese
• basil

Instructions

1. 1 Put squash halves, cut sides down, in a microwave-safe dish. Add water and cover. Microwave on High until tender, about 12 minutes.
2. 2 Meanwhile, heat oil in a large skillet over medium-high heat. Add sausage and cook until lightly browned, about 5 minutes. Transfer to a plate. Cook onion and bell pepper in the same skillet until just tender, 6 to 8 minutes.
3. 3 Stir vodka sauce and broccoli into skillet. Bring to a simmer and cook, covered, until broccoli is crisp-tender, 3 to 4 minutes. Return sausage to skillet; stir to combine.
4. 4 Carefully remove squash halves from dish. Using a fork, scrape squash strands into a serving dish. Top with sausage mixture. Garnish with Parmesan and basil.

By thehungryscientist

Ingredients

• ✓ spaghetti squash
• water
• olive oil
• chicken tender
• onion
• garlic
• hot sauce
• artichoke heart
• red bell pepper
• oregano
• basil
• thyme
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place spaghetti squash cut-side down in a baking pan. Pour water around squash.
3. 3 Bake in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool until easily handled, 5 to 10 minutes. Scrape out and discard seeds. Scrape flesh into strands with a fork.
4. 4 Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 3 minutes per side.
5. 5 Heat remaining 1 tablespoon olive oil in a saucepan over medium heat. Add onion, garlic, and hot sauce; cook and stir until softened, about 5 minutes. Stir in squash strands, artichoke hearts, and red bell pepper. Season with oregano, basil, and thyme.
6. 6 Stir chicken and Parmesan cheese into the saucepan. Cover and cook over low heat, stirring occasionally, until flavors combine, about 5 minutes.

By Sarah Hartman

Ingredients

• ✓ spaghetti squash
• vegetable broth
• rosemary
• salt
• olive oil
• onion
• garlic
• mushroom
• tomato
• salt
• black pepper
• sage
• bay leaf
• basil

Instructions

1. 1 Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove spaghetti squash and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.
3. 3 Heat olive oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add mushrooms; cook until tender, about 3 minutes. Pour in peeled tomatoes and season with salt, black pepper, sage, and bay leaves. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and stir in basil. Serve over spaghetti squash.

By Fioa