spaghetti squash recipes

Spaghetti Squash Sunny Side Up

The days are becoming noticeably longer and the weather seems to be warming up. All signs point to the changing of seasons! Before you completely kiss winter goodbye (it's not over yet!), be sure that you've made the most of you winter recipes. Today we're taking an original spin on one of our favorite winter foods... spaghetti squash. For breakfast. 

You've probably never thought of spaghetti squash as a breakfast food... but why shouldn't it be? For instance, it's customary to serve a side of (sweet potato) fries with your morning omelet, right? Squash isn't all that different. This delicious breakfast special combines spaghetti squash, parmesan cheese, and a fried egg, making it the ultimate breakfast of champions. 

Spaghetti squash is a good source of fiber as well as vitamins A and C. Parmesan cheese, little known, is a good source of protein and calcium. One quarter cup serving of shredded parmesan has about 10 grams of protein! Eggs are also a good source of protein, vitamin D, and other minerals. Now it's time to get cracking! 

Ingredients (serves 1):

  1. 1 spaghetti squash
  2. 1/4 cup parmesan cheese
  3. 1 egg 


Part I

  1. Slice squash longitudinally and remove seedy center. Place both halves face down (rind up) on baking sheet and bake at 400 degrees Fahrenheit for 30 minutes.
  2. Once baked, use a fork to scrape insides of squash from top to bottom, into a large bowl.
  3. Set aside 1/2 cup of squash for recipe (refrigerate remainder to use for dinner!).
  4. Add 1/4 cup parmesan to 1/2 cup of squash and allow to melt.

Part II

  1. Use stovetop to fry egg.
  2. When egg is cooked, place it atop the spaghetti squash and parmesan combo.
  3. ENJOY! 

Vegan Spaghetti Squash Carbonara with Shiitake Bacon

Can you remember the last time you ate a bowl of spaghetti carbonara with bacon and felt great about it?

(recipe adapted from By Chloe's very own vegan chef Chloe Coscarelli)

(recipe adapted from By Chloe's very own vegan chef Chloe Coscarelli)

Didn't think so. Well, we're about to change that. We have put our touch on one of the least diet-friendly dishes to make it completely Tovita approved. We hope you are as excited as we were when we discovered this recipe. We love using spaghetti squash as a substitute for pasta but feel free to use zucchini noodles, whole wheat or quinoa pasta, or shirataki noodles as you prefer! 

Spaghetti Squash: 2 spaghetti squash serves 4-6 people

  1. Preheat oven to 450 degrees and line baking dish with aluminum foil or parchment paper
  2.  Cut spaghetti squash in half using chef's knife and scrape out the seeds with a fork
  3. Place squash face down and bake for 30-40 minutes until fully cooked
  4. Scrape out the spaghetti squash with a fork and place in a bowl
shiitaki bacon

Shiitaki Bacon


  • 1 pound shiitaki mushrooms
  • 1/4th cup olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  1. Preheat oven to 375 degrees
  2. Toss mushrooms with oil, salt, and pepper on baking sheet
  3. Bake for 30 minutes turning frequently with a spatula until crisp

Vegan Carbonara Sauce


  • 14 ounces soft organic tofu
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 garlic gloves, minced
  • 1/2 cup water
  • 2 tablespoons water
  • 1 and 1/2 teaspoons sea salt
  • Pepper
  • Chopped parsley to garnish


  1. Heat olive oil on skillet over medium heat and cook onion and garlic until soft and browned. Remove from heat 
  2. In blender, combine the onion, garlic, tofu, water, lemon juice and salt. Blend on high until creamy consistency. Should be around 2 minutes. Let the sauce sit for about 5 minutes to allow to thicken
  3. Add the sauce to the spaghetti squash and top with the shiitaki bacon and parsley garnish.