5 Unexpected Ways to Cook with Spaghetti Squash

By now, you've probably tried spaghetti squash. But we're here to tell you that this versatile gourd is much more than a low-carb pasta substitute. Here's the deal: Just slice the squash in half, roast it and then make one of these 5 creative recipes.

Halve 2 spaghetti squash; remove the seeds. Oil the inside of the squash with 1 tablespoon olive oil. Roast cut side down in a 400°F oven for 20 minutes. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add 1 onion; sauté until tender, 4 to 5 minutes. Add 3 cloves minced garlic; cook 1 minute more. Add 1 pound Italian sausage, one (14-ounce) can diced tomatoes; sauté until the sausage is fully cooked, 5 to 7 minutes. Season with 1 teaspoon oregano, and salt and pepper to taste. Spoon the sausage filling into the center of the squash; top each half with 1/3 cup grated mozzarella cheese. Bake until the cheese is melty, the filling is bubbly, and the squash is very tender, 15 to 20 minutes more. 

Measure out 3 cups cooked, shredded spaghetti squash. Place it in the center of several layers of paper towels. Squeeze the squash well to drain excess moisture. Transfer the squash to a medium bowl; add 1 whisked egg. In a medium skillet, heat 2 tablespoons of butter over medium heat. Add ½ thinly sliced sweet onion; sauté until tender, 4 to 5 minutes. Reduce heat to low and add the spaghetti squash, stirring constantly. Continue cooking until the squash and onions are lightly golden (you can add another 1 tablespoon of butter if you like); season with salt and pepper.

Grease a muffin pan with nonstick spray. Preheat the oven to 350°F. In a large bowl, whisk ½ cup neutral oil (such as vegetable, coconut or olive), ¾ cup sugar and ¼ cup brown sugar to combine. Beat in two eggs and 1 teaspoon pure vanilla extract. Add 1 ¾ cup all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon and ¼ teaspoon ground ginger; mix to combine. Fold in 1 ½ cups cooked, shredded spaghetti squash. Divide the batter evenly between 10 muffin cups. Bake until a toothpick inserted into the center comes out clean, 18 to t20 minutes.

In a large skillet, heat 2 tablespoons olive oil over medium heat. Add 1 thinly sliced onion; sauté until tender, 4 to 5 minutes. Measure out 4 cups cooked, shredded spaghetti squash; place in the center of several layers of paper towels. Squeeze the squash well to drain excess moisture. Transfer to a large bowl with the cooked onions. Stir in 1 cup ricotta cheese, 1½ cups shredded mozzarella, 3 whisked eggs, and season with salt and pepper. Pour the mixture into a greased 9-by-9 inch casserole dish (or four 6-ounce individual ramekins). Top with 2½ cups marinara sauce and ½ cup grated Parmesan cheese. Bake at 375°F until the cheese is golden and the sauce is bubbly, 20 to 25 minutes.

Preheat the oven to 375°F. Measure out 3 cups cooked, shredded spaghetti squash. Place it in the center of several layers of paper towels. Squeeze the squash well to drain excess moisture. Transfer to a large bowl; stir in 1/3 cup flour. Add 1 egg white and 1/3 cup shredded Jack cheese. Press the mixture into a 9-inch pie plate. Bake until it just begins to turn golden at the edges, 12 to 15 minutes. Add 2 cups chopped bell peppers (any color or combo) and ½ cup sliced scallions on top of the crust. In a medium bowl, whisk 5 eggs and 1/3 cup milk to combine. Season with salt and pepper, and pour over the vegetables. Top with ¼ cup grated Parmesan cheese. Bake until the egg is just set, 25 to 30 minutes more.