spaghetti squash recipe


130 Calorie Three Way Taco Chili with Spaghetti Squash

1 Red Bell
1 Green Bell
1/3 c. Diced Onion
¼ c. Jalapenos
1/3 c. Black Olives
2 (16oz) cans low sodium diced tomatoes
1 (16oz) can low sodium black or kidney beans, rinsed and drained
1 (11oz) can fiesta corn, drained
1 Spaghetti Squash, cooked
½ packet of low sodium taco seasoning
Mexican Style Blend Finely Shredded Cheese, 1 tablespoon per serving!

*First cook your spaghetti squash. I already cooked mine previously and
Was using leftovers, but I like to halve my squash and seed it, then turn
Them upside down on a baking sheet and bake for about 45-65 minutes.*

•First I diced up my two bell peppers with my onion and put them in a medium pan and sautéed. I used 4 squirts of I Can’t Believe it’s Not Butter 0 calorie spray to coat the pan but butter or olive oil would work fine. I let them cook for about 20 minutes, stirring occasionally while I prepared my other Ingredients.

•Next I diced up my jalapenos and olives, and added them into the pot.
I like my food hot, and the soup was quite spicy. If you don’t like as much heat try adding the jalapenos last or seed them!

•Next I added the taco seasoning to give my vegetables more flavor. I recommend only adding about ¼ of the packet at this stage, and then if you want more once you add all of your ingredients you can. Season to your taste preferences,
I used a little over ½ a packet in mine.

•Then I drained and rinsed my beans and corn, and added them in.

•Then I added in my tomatoes. I recommend using diced tomatoes but I didn’t have any on hand, so I used a large can of whole tomatoes and diced the tomatoes myself.

•After that I added a few ounces of water because my soup was a little too thick, but remember you want it pretty thick since its going over spaghetti squash!

•I also added some salt and pepper for taste, about ½ tsp each.

•Cook for at least 1 hour, but the longer you cook it the better it will be!

•Once the chili and spaghetti was done, I put them into a small dish and added a tablespoon of Mexican Shredded cheese on top and popped it into the broiler for about a minute.

Makes about 12 servings, 100g of spaghetti squash (about 3/4c.) with ½ cup chili on top.

Without Cheese:
Calories: 110, Fat: 1.3g , Sugars: 6.4g, Protein: 3.6g, Carbs: 19.9g
With Cheese:
Calories: 130, Fat: 2.6g, Sugars: 6.4g, Protein: 5.3g, Carbs: 20.2g

• This was so good! And guilt free :) At only 110/130 calories per serving you can go back for more! One of my favorite dishes I’ve had in a while!

Squash Spaghetti | Lowkey Requested | Dairy Free | Vegan | Gluten Free

In all 849 calories | For a serving (makes 4) 212.1 calories


  • 1 whole spaghetti squash-240 cals
  • 1/8 cup olive oil-239 cals
  • Gray salt and freshly ground black pepper-0 cals
  • 2 cups prepared (jarred) marinara sauce-370 cals

How To

  1. Preheat the oven to 450ºF/232ºC.
  2. Split the squashes in half and scrape out seeds. 
  3. Line an oven tray with aluminum foil. 
  4. Season the spaghetti squash with olive oil, salt, and pepper. 
  5. Place flesh side down and roast for 30 to 40 minutes until fully cooked. 
  6. Remove from the oven and let rest until cool enough to handle.
  7. Meanwhile heat the marinara sauce in a large saute pan.
  8. When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin. 
  9. Toss the spaghetti squash in the pan with the hot marinara for just long enough to get hot.
  10. Serve and enjoy.

Crustless spaghetti squash and Tomato pie:

-1 large tomato (2 small)
- 1 half of a spaghetti squash
- handful of spinach
- miso paste (for taste)
- thyme, rosemary and oregano
- (vegan cheese or nutritional yeast)

You start of by cutting your spaghetti squash in half, and if you like you can drizzle it with olive oil for crispness, but you can also just add a sprinkle of salt and season with rosemary. Bake it in the oven for 50 - 60 min face down, on 200c.

While the squash is in the oven, start preparing the other ingredients. Slice the tomato in thin slices, and wash the spinach thoroughly. Take the squash out when you easily can scrape the “insides” out. Add the squash to a pan, and add the spinach and miso. When the spinach is cooked and everything is incorporated put the mixture in a form. Place the thinly sliced tomato on top and sprinkle with a little thyme.
If you like you can top it with a sprinkle of vegan cheese, but it goes well without it too.
Bake it in the oven for about 15 min 200c, or until the tomatoes look done. Take it out and sprinkle with a little oregano to finish it of, or nutritional yeast for a cheesy flavor. 🌿
Enjoy 😋
For a little twist, you can put the squash mixture back in the skin and bake it there instead of in the form.

Baby spinach and spaghetti squash topped with tomato sauce, nooch, and roasted cauliflower + chickpeas 👅👅👅

I combined the cauliflower and chickpeas with lemon juice, salt, pepper, chili powder, and a tiny bit of olive oil, then baked for 15 minutes at 400 degrees Fahrenheit 👌

#eatyourdamnplants 🌱🌱🌱

All vegetable spaghetti alfredo 😋 


- 1 squash 

- 1 large sweet potato 

- 1 large onion

 - 3 gloves garlic 

- ½ teaspoon finely chopped ginger 

 - 1 buffalo tomato 

- 1 handful spinach 

- salt


Chop the onion , ginger and the garlic roughly and sautè in a pot with a little water or olive oil (if you want). When the onion is transparent add more water or vegetable broth for flavor. Chop the sweet potato finely and add it to the pot with the onions and let it simmer until the sweet potatoes are soft. Use a handmixer and blend everything together, add more water if you like, to make the mixture more smooth. When you get the creamy consistency you like add spiralized squash (for this you need a spiralizer, but you can just slice the squash in a straight spaghetti like form) chop the tomatoes in small squares and add them to the other ingredients. Cook everything on medium heat until the squash is nicely cooked.  

 Serve the dish with some roughly chopped spinach and a sprinkle of oregano! Enjoy 😋