7 Ways to Make Spaghetti Squash That Doesn't Suck

I like to pair spaghetti squash with bolognese because the protein in the sauce is guaranteed to fill me up. When the squash is covered in a flavorful Italian meat sauce, you almost forget you're eating vegetables instead of real spaghetti. Sometimes I use ground turkey instead of ground beef for an even healthier meal.

Get the recipe: slow-cooker bolognese

If beef bolognese isn't your thing, try a vegetarian sauce with roasted mushrooms and an easy tomato sauce.

Get the recipe: fast and easy spaghetti squash with tomato sauce and roasted mushrooms

What makes spaghetti squash perfect for meal prepping is that one medium-to-large squash makes four servings. Taking the time to roast one squash on a Sunday evening pays off and guarantees you'll have a healthy, filling lunch for every day of the workweek but Friday (which is the perfect day to treat yourself). I like to divide my cooked squash into four equal portions and add them straight to Tupperware containers, top each one with sauce, and have my lunch packed and ready to go in my fridge.

Even Guy Fieri eats spaghetti squash . . . when it's covered in a mountain of parmesan cheese. The saltiness of parmesan cheese goes well with the ever-so-slightly sweet vegetable, and roasted kale "chips" add crispy texture to mix things up.

Get the recipe: Guy Fieri's spaghetti squash with kale and parmesan

When in doubt, add cheese. And more cheese. If nothing else turns you into a spaghetti squash convert, this cheddar broccoli "mac" and cheese will.

Get the recipe: spaghetti squash mac and cheese