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Spaghetti Squash Skillet Dinner

spaghetti squash skillet

Spaghetti squash is a fun healthy, lower carb ingredient that can be turned into a full meal, just like spaghetti. The trick is to make the squash ahead of time so you can pull this dinner together in no time. 

We used ground chicken but you can use finely chopped mushroom or veggie meat if you want to keep it vegetarian. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 (2½- to 3-pound) spaghetti squash
  • 2 tablespoons extra-virgin olive oil
  • 1 pound ground chicken or finely chopped mushrooms
  • 2 cloves garlic, minced
  • ¼ teaspoon crushed red pepper (optional)
  • ½ teaspoon salt, plus more to taste
  • Freshly cracked black pepper to taste
  • 2 teaspoons lemon juice or more to taste
  • ½ cup minced fresh parsley, basil, and/or cilantro
  • ¼ cup pine nuts, toasted or slivered almonds


  1. Preheat oven to 400°F. Place whole squash on a sheet pan or casserole in oven and roast for 40-50 minutes. Remove from oven, allow to cool slightly, slice in half vertically, scrape the flesh with a fork into a large bowl.
  2. Meanwhile, in a large saute pan, heat 2 tablespoons evoo over medium heat. Add ground meat and saute breaking up with a spoon or spatula until starting to brown. Add garlic, crushed red pepper, salt and pepper and stir well. When meat is fully cooked, add spaghetti squash, herbs and lemon juice. Toss well and remove from heat. If there is extra liquid in the pan continue cooking until the mixture is fairly dry.
  3. Toss in pine nuts and serve. Adjust salt and pepper to taste.
  4. Serve with crusty whole grain bread.

Nutrition Information

  • Serving Size: 1 serving
  • Calories: 326
  • Carbohydrate Content: 12.4 g
  • Cholesterol Content: 97 mg
  • Fat Content: 22.4 g
  • Protein Content: 22.2 g
  • Sodium Content: 391 mg
  • Sugar Content: 4.4 g