Learn how to make pasta better for you with a veggie-packed spaghetti dinner! The whole family will love this combo pasta and spaghetti squash, and you’ll love knowing that it’s good for them.
Enjoy the deliciousness of this classic Italian comfort food by dialing down the carbs and punching up the nutrition. The result is a familiar and nostalgic dinner that will become a go-to in your recipe rotation!
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🩵 About This Recipe
Spaghetti is a classic comfort meal, but eating a big bowl of pasta means lots of carbs! Luckily, with this recipe, you can take simple spaghetti and make it veggie-packed by adding spaghetti squash.
Combining the two ingredients will make your spaghetti dinner go even further and help you feel fuller with even more fiber! Add some mushrooms for a hint of earthy flavor and serve with your favorite sides.
For another simple and light pasta dish, try my Lemon Artichoke Pasta, or this elegant and flavorful White Wine Shrimp Pasta!
🧂 Gather Your Ingredients
- spaghetti squash - a great substitute for classic spaghetti, mixing squash into your pasta makes it more filling and nutritional.
- marinara sauce - feel free to use your favorite jarred sauce or even make your own!
- mushrooms - takes the nutrition up a notch and adds a hearty, meaty texture.
- spaghetti - when mixed with the spaghetti squash, you won't even miss the extra carbs!
🔪 Let's Learn How to Make Pasta Better for You!
(Or click here to jump right to the recipe card with measurements!)
Cook Squash
Wash and score the squash, then slow cook on high for 3 to 4 hours or on low for 5 to 6 hours.
Make Sauce
Heat the marinara sauce in a saucepan over medium low heat. Microwave the mushrooms until soft, then strain and mix into the sauce.
Slice Squash
Remove the cooked squash from the slow cooker and slice in half.
Scoop Squash
Remove the seeds, then use a fork or other utensil to scrape out the squash "noodles."
Make Pasta
Cook your pasta according to the package directions, then drain and toss in the squash. Plate and top with sauce.
💡 Expert Tips and Tricks
- Use a pasta that's high-fiber or low-carb for an even healthier meal.
- You can also omit the spaghetti altogether and just use the squash for a lighter result.
- To make the squash easier to remove from the slow cooker, place down a large piece of parchment paper first.
- Be sure to toss the pasta and squash together well so you have a good mix in every bite.
❔ FAQs
A whole wheat pasta is a healthier version of classic noodles that's typically easy to find at any grocery store. Some other options include quinoa pasta, chickpea pasta, or brown rice pasta, though these may not be as readily available.
It is! Spaghetti squash is high in folic acid, potassium, and healthy fiber.
The taste of spaghetti squash isn't actually all that similar to pasta, but covered in the same sauce it will all come together into one delicious flavor.
📝 Substitutions and Variations
- Add more protein with cooked chicken, lentils, or ground turkey.
- Give this dish a cheesy flavor by mixing in some Parmesan or ricotta before serving.
- For some extra flavor, add red pepper flakes, Italian seasoning, or some balsamic glaze.
- Mix in additional veggies like zucchini, spinach, or roasted bell peppers.
Kristin’s Kitchen Tip
The spaghetti squash can also be cooked in the oven, in a pressure cooker, or even in the microwave!
🥡 Storage and Reheating
Allow leftovers to cool and transfer to an airtight container. Store in the fridge for 3 to 4 days, then microwave or heat over the stove.
To freeze your healthier pasta, I recommend cooking the pasta and tossing with some oil and the squash, then freezing separately from the sauce. Allow it to thaw overnight and then microwave and serve.
Keep It Handy
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🍴 What To Serve With This Dish
Pair this healthier pasta with a side salad like my classic Kale Caesar Salad, or with a nice crusty homemade bread like this Crock Pot Garlic Parmesan Bread or a loaf of Slow Cooker Olive Bread.
😋 More Easy Pasta Recipes You'll Love
- Creamy Pesto Pasta - Ready in 20 minutes and coated in a creamy pesto sauce for a quick and satisfying dinner.
- One Pot Lemon Pasta - This dish comes together all in the same pot for easy prep and cleanup!
- Ground Turkey Pasta with Broccoli - With carbs, protein, and veggies all in one dish, this is an all-in-one recipe that's great for a hassle free meal.
- Spicy Shrimp Ramen Bowls - You'll love this mouthwatering seafood dish from Butter Your Biscuit!
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Better-For-You Pasta Recipe
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📋 Recipe Card
How To Make Pasta Better For You
Ingredients
- 1 spaghetti squash
- 48 ounces marinara sauce (2 jars)
- 16 ounces button mushrooms, sliced
- 16 ounces spaghetti (1 box)
Instructions
- Wash the spaghetti squash. Use a knife to cut slits all around the squash. Place in a slow cooker and cook on high for 3-4 hours (or low for 5-6 hours).1 spaghetti squash
- When the spaghetti squash is almost done, pour the marinara sauce into a medium saucepan over medium low heat. Place the mushrooms in a microwave-safe bowl, and microwave on high for 3 minutes to soften them. Then strain the liquid from the mushrooms and add them to the saucepan with the marinara.16 ounces button mushrooms, sliced, 48 ounces marinara sauce
- Remove the spaghetti squash from the slow cooker, cut in half length-wise, scrape out the seeds and discard. Then scrape out the squash 'noodles' into a bowl. Set aside.
- Prepare the spaghetti according to the package instructions. When done, drain the noodles and add to the spaghetti squash. Toss to thoroughly combine the squash noodles with the pasta noodles.16 ounces spaghetti
- Serve the noodles and spaghetti squash mixture topped with the mushroom and marinara sauce on top.
Notes
- If you are looking to minimize carbs or calories, make sure you use a high-fiber and/or low-carb pasta.
- Place parchment paper or a liner in your slow cooker for easy removal of the spaghetti squash. Bonus - it makes cleanup easier, too!
- There are three other ways you can cook the spaghetti squash if you get started too late to use the slow cooker. Here are 3 other methods:
- Microwave: Cut slits in the squash all around, and then cook on high for 10-15 minutes (rotate the squash every 4-5 minutes).
- Oven: Cut the squash in half length-wise, remove the seeds, place cut sides down on a baking sheet, and bake at 400 degrees F for about 50-60 minutes.
- Pressure cooker (Instant Pot): Cut the squash in half width-wise, remove the seeds, place on a rack in the pressure cooker cut sides up, add about a cup of water, cook on high pressure for 8 minutes and then quick-release the pressure.
- You may have leftovers, as this recipe makes a lot of spaghetti. Here's a method to freeze it:
- Cook your pasta al dente, and after draining it, toss it with a little olive oil to keep it from sticking together.
- Don't combine the leftover noodles with the sauce, and cool completely before packaging them to freeze. (Freeze leftover sauce in a separate container.)
- Use a good quality plastic freezer zipper bag, and place the cooled leftover noodles in the bag.
- Squeeze out all the air and zip securely before placing in the freezer.
- When you are ready to thaw, take the bag out of the freezer in the morning and place on the counter. Once thawed, reheat in the microwave about 2 minutes, gently toss, and then continue to heat 30-60 seconds at a time until hot enough to serve. Avoid over-cooking!
Serving Suggestions:
- Top with fresh basil or parsley for a flavor boost.
- Serve with a slice of whole-grain garlic bread and a green salad for a complete meal.
- Sprinkle extra cheese for extra richness.
Variation Suggestions:
- Add cooked chicken, ground turkey, or lentils for more protein.
- Stir in ricotta, cottage cheese, or shredded mozzarella before serving.
- Add red pepper flakes, Italian seasoning, or a splash of balsamic vinegar for extra flavor.
- For a low carb meal, omit the spaghetti and use only spaghetti squash.
- Mix in spinach, zucchini, or roasted bell peppers for added nutrients.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in December 2018, and was republished with tips, step by step photos, and a recipe change in February 2025.
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Happy cooking!
Sherry says
Happy New Year! Thanks for sharing at Home Sweet Home!
Miz Helen says
I would love to have this delicious Spaghetti Dinner right now! Wishing you a very Merry Christmas and thanks so much for sharing your awesome post with us at Full Plate Thursday!
Miz Helen
mother of 3 says
I really like the idea of combining spaghetti squash with the spaghetti. I try a straight substitute for myself and it really just isn't the same. I bet I'd like this though. Pinned.
Helen at the Lazy Gastronome says
This sounds awesome! Thanks for sharing at the What's for Dinner party. Have a wonderful week!