My husband and I discovered the exciting world of cooking with spaghetti squash last spring and we still can’t get enough. You can do so much with spaghetti squash, it’s truly a miracle squash! The best part is you can fill the squash with so many different dishes. Here are the three I’ve tried, but there are so much more!
The key to start any of these dishes is cooking the spaghetti squash first. Preheat the oven to 400 degrees. Stick the squash in the microwave for 5 minutes to soften it up for cutting. Cut small slits in it so it won’t explode. Cut it in half. Scoop out the seeds and strings. Drizzle with a small amount of olive oil and turn each half upside down in a pyrex dish. Bake for 30-40 minutes. 
While your spaghetti squash is baking, try one of these three variations:
The classic spaghetti: tomato meat sauce and mozzarella or tomato sauce and meat balls with mozzarella! I don’t have any pictures at the moment, but I’ll attach some links. Make your sauce in a saucepan. When the squash is ready pull it apart inside with a fork. Pour in the sauce so it fills the squash half, sprinkle with mozzarella, make a tinfoil cover with space so it doesn’t touch the cheese, then pop back in the oven until the cheese is melted. Pull out and eat right out of the squash!
The Tex-mex: while the squash is cooking toss black beans, chopped red bell pepper, chopped onion, and ground meat in a pan. Cook until meat is brown and everything soft. Pull out squash and pull apart with fork. Pour in everything from the pan. Cover with shredded Mexican cheese. Cover with tinfoil and pop back in the oven for 15-20 minutes. Pull out cover with avocado, sour cream, and salsa! Consume with a side of tortilla chips.
Pesto chicken mozzarella: this one I just made for the first time. So I have pictures of the process. Same steps just cook cut up carrots, chopped red bell pepper and spinach in a pan. Cut up bite sized chicken pieces and toss with pesto in a freezer bag. Add the chicken to the pan. Cook well then add some mozzarella and melt. Pull out spaghetti squash, pull apart with a fork, add mixture and more mozzarella on top. Pop back in the oven for 15-20 minutes or until cheese is melted. Pull out and add salt and pepper then eat!! Yum! Definitely doing this one again. 
https://peasandcrayons.com/2015/10/cheesy-pesto-chicken-and-veggie-stuffed-spaghetti-squash.html
There are endless possibilities for what you can cook in a spaghetti squash. You can also pull the spaghetti like meat out of the skin and add it to a dish. It is great for people avoiding gluten or just wanting to avoid carbs. It’s super healthy and delicious.
Other fun options found on Pinterest:
https://littlebitsof.com/2014/10/spaghetti-squash-chow-mein/
http://www.alaskafromscratch.com/2012/11/30/tomato-basil-spaghetti-squash-bake/
https://www.buzzfeed.com/christinebyrne/spaghetti-squash-not-carbs?utm_term=.choGvzW7n
https://www.simplyquinoa.com/quinoa-lentil-bolognese-with-spaghetti-squash/
https://www.purewow.com/food/spaghetti-squash-bowl-recipes
I just got diagnosed with SIBO and have to avoid certain foods including gluten, so eating spaghetti squash is a great alternative to pasta. I probably should have avoided the mozzarella, but I’ll live for now.
melissathewanderer 