Delightful Frozen Spaghetti Squash Recipes That Will Rock Your Day

Frozen food! Some people raise an eyebrow when frozen food is mentioned, as they like it fresh from the garden or the sea!

In my last article, I talked about spaghetti squash and the benefits of freezing it. This showed you that freezing or storing fruits and vegetables is not bad as long as you do it properly.

Now that we have covered freezing, let’s move on to frozen spaghetti squash and find out the numerous recipes we can make with it, as well as the many benefits this vegetable give us. Even though it’s frozen, it has many advantages that may surprise you.


Frozen Spaghetti Squash

The Benefits Of Using Frozen Vegetables

  • Your favorite vegetables may not be available in your local market because they do not grow in your country or are out of season.
    In that case, frozen vegetables can come to the rescue! They are easy and convenient as you can buy them from the local grocery shop.
  • • You might be surprised to know that frozen vegetables have a lot of vitamins in them and there is only a small difference in nutrient content compared to fresh ones.
    As frozen vegetables are not exposed to light, the beta-carotene in them is largely preserved. Carotene is destroyed by exposure to light.
  • The vegetables are frozen right after the harvest so they are high in nutrients, while fresh vegetables travel a distance from the farm to where they are sold. Some of them travel far. As a result, their exposure to certain temperatures can affect the level of vitamins and minerals in them.


  • The best frozen food has a high content of vitamins E, A, carotenoids and fast-soluble nutrient. It is also extra firm while being stored. So make sure that you do your research and look out for it when you hit the frozen aisle!

Delightful Recipes That Use Frozen Spaghetti Squash

These recipes will motivate you to wake up early and start the day! They’ll make you so hungry you’ll be rushing to catch up with what’s cooking.

But first of all, you must learn how to thaw frozen spaghetti squash to get better results. This will enable you to enjoy faster and easier cooking and baking!

How To Defrost Frozen Spaghetti Squash

  1. Take it straight from the freezer and partially thaw the spaghetti squash.
  2. Steam it, stirring occasionally for 10 minutes, or until it is soft but still firm.

1. Low Carb & Gluten Free: Chorizo And Spaghetti Squash Casserole

Prep and cooking time: 30 minutes.


  • 1/4 of a cup of Italian sausage (or any chorizo, like Mexican).
  • 2 cups of spaghetti squash that’s cooked and thawed.
  • ½ cup of grated or shredded cheese (cheddar or other cheese you prefer).
  • 1/2 cup of tomatillo salsa (salsa verde).
  • 4 large eggs (organic).
  • ¼ cup of spices, like cilantro, or your choice of garnish.

How to do it?

  1. Prepare your thawed spaghetti squash.
  2. Fry your chorizo until it is brown.
  3. Add the tomatillo salsa and the squash in the pan for a few minutes until the liquid has been reduced.
  4. Turn off the heat, scoop your mixture and add the cheese.
  5. Slowly put it into the greased baking pan and distribute it evenly.
  6. Press four areas on top of the tomato/salsa mixture with a spoon (a circle with hollow dents) and crack the egg on top of each of them.
  7. Bake for 20 minutes (375 degrees F).
  8. Time to take it out of the oven and garnish with your favorite spice. It’s now ready for breakfast!

2. Baked Spaghetti Squash With Tomato Meat Sauce

Prep Time: 15 minutes.

Cooking Time: 15 minutes.


  • 1 lb of thawed spaghetti squash.
  • Olive oil.
  • Salt and pepper.
  • Strips of chopped and cooked bacon.
  • 4 eggs.
  • Cheddar cheese.
  • Green onion.

How to make it?

  1. Prepare your thawed spaghetti squash in a baking pan.
  2. Sprinkle the bacon and cheese on top.
  3. Press a spoon on top (2 circle with hollow dents) and break an egg on each.
  4. Bake it for 15 minutes (400 degrees F).
  5. When it’s done, take it out, and garnish with green onion. It’s breakfast time!

3. Spaghetti Squash Hash Browns

Total time: 15 minutes!


  • 1 lb of thawed spaghetti squash (take out as much water as possible).
  • ¼ teaspoon of garlic powder.
  • ¼ cup of chopped chives.
  • 1 egg.
  • 1 teaspoon of coconut oil.
  • ½ cup of grated cheddar cheese.
  • Salt and pepper for seasoning.

How to do it?

  1. Prepare your thawed spaghetti squash in a bowl.
  2. Mix in the garlic powder, chives, salt and pepper, and then mix well.
  3. Cook the mixture in your greased skillet over a medium heat for 10 minutes. Keep on stirring!
  4. When it reaches a golden brown color, it is ready.
  5. Garnish on top with the grated cheddar cheese. Enjoy!

4. Spaghetti Squash Fritters

Time needed: 20-25 minutes!


  • 2 pounds of thawed spaghetti squash.
  • 1 teaspoon of salt.
  • 1/8 teaspoon of grated nutmeg.
  • 1 teaspoon of dried sage.
  • 1 green onion, thinly sliced.
  • Minced garlic, 2 cloves.
  • ½ teaspoon of ground pepper.
  • 2 ½ ounces of crumbled goat cheese.
  • 1 teaspoon of dried orange peel.
  • 1 egg.
  • 2 ½ tablespoon of arrowroot powder.
  • ¼ cup of canola oil.

How to do it?

  1. Prepare your thawed spaghetti squash.
  2. Mix the squash, sage, nutmeg, scallion, garlic, pepper, cheese and the orange peel in a bowl.
  3. Put the egg and arrowroot powder in the bowl and mix them well.
  4. Form the fritters by hand.
  5. Fry it in hot oil in batches. You may like it brown and crunchy or just cooked enough (5 minutes).
  6. Remove from the frying pan and drain it with paper towels.
  7. Season with salt and eat the fritters while they’re hot!

5. Cheesy Spaghetti Squash Melt

Time needed: 20 minutes!


  • 2 pounds of thawed spaghetti squash.
  • 1 teaspoon of olive oil.
  • ¾ teaspoon of salt.
  • 1 clove of garlic, minced.
  • ½ teaspoon of dried oregano.
  • ½ teaspoon of thyme.
  • 1 tablespoon of chopped fresh parsley.
  • 1 pinch of red pepper flakes.
  • 1 cup of tomato sauce.
  • 1 garlic clove, peeled.
  • ½ a cup of shredded cheese.

How to do it?

  1. Prepare your thawed spaghetti squash.
  2. Heat the olive oil in a large frying pan over a medium heat.
  3. Stir in the minced garlic for a few seconds, until it turns a little brown and smells good.
  4. Add in the spaghetti squash and the rest of the herbs and spices.
  5. Cook for 12 minutes until it is soft.
  6. Add the tomato sauce and gently stir for 3 minutes.
  7. When it is done, scoop it into your baking tray or cups (whatever you prefer), and sprinkle with grated cheese.
  8. Put it in the broiler for a minute or until the cheese is melted. This is good on toasted bread too!

6. Chicken Paprika With Spaghetti Squash

Prep: 30 minutes.

Cooking time: 30 minutes.


  • 2 lbs of spaghetti squash.
  • 2 tablespoons of olive oil.
  • Onion, cut into thin wedges.
  • Garlic, cut into pieces (2 cloves).
  • 1 green pepper, diced.
  • Small portion of paprika (about 2 tbsp).
  • A dash of salt, or according to taste.
  • 1 tsp. of caraway seeds.
  • Spice, ground black pepper, to add.
  • Boneless chicken breasts, preferably skinless, cut into halves.
  • Peeled tomatoes, which you can buy in cans (14.5 oz).
  • ½ cup of Daisy sour cream (any brand will do).

How to do it?

  1. Prepare your thawed spaghetti squash.
  2. Heat the oil in a big frying pan for over for a minute (on med-high).
  3. Fry all the ingredients (except for the squash and chicken) for about 5 minutes. Cook and stir until the onion is tender.
  4. Remove from the heat and set aside.
  5. Lower the heat to medium and fry the chicken for 10 minutes until it is brown on all sides.
  6. Remove the chicken and slice it diagonally.
  7. Put the onion mixture and the cut chicken back into the pan, add in the tomatoes and simmer!
  8. Combine the spaghetti squash with the chicken breasts and veggies until they boil. Turn down the heat to low for 10 minutes.
  9. Add in the sour cream as you please. Enjoy!

These are just a few of the many recipes that you can make out of frozen spaghetti squash. You can make them by using fresh spaghetti squash instead, of course, but it will take long time as you’ll need to cook the squash first.

I hope you’ve now realized that frozen veggies are just as nutritious as fresh ones, if not better. Learning how to take advantage of them will make your kitchen routines quicker, easier and more comfortable and convenient. It will never be the same!

Share this new cooking adventure with your friends and pass on these helpful tips. It makes everyone’s life better! I’m waiting for your comments here. Till next time!