Whip up an Instagram-worthy dish by following this easy recipe. Bonus: This stuffed squash tastes just as great as it looks.

Ingredients:
1 spaghetti squash
2 cups spinach
1 red onion
2 cloves garlic
Goat cheese
2 tablespoons olive oil

Directions:
Prepare the squash, and place in oven for about 40 minutes. Heat olive oil in a frying pan and add the onion and garlic. Saute for five minutes until golden before adding the spinach. Remove from the heat, and add the goat cheese.

Once the squash is cooked, remove from the oven and make spaghetti strands. Spoon the spaghetti squash into the spinach mixture and combine. Place the filling into the spaghetti squash skins. Return the squash to the oven and bake for ten minutes.

Image and recipe via divaliciousrecipes.com

If you're a cheese-lover, look no further than this updated Italian dish that will wow. With the simple addition of garlic and parmesan, you'll be able to transform a standard squash into a savory, flavor-packed meal. How do you say "yes, please!" in Italian?

Ingredients:
1 spaghetti squash
2 tablespoons olive oil
8 tablespoons unsalted butter
3 cloves garlic
1/4 cup vegetable broth
1/2 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves

Directions:
Prepare the squash and bake for about 35 minutes. Use a fork to scrape the flesh to create long strands. Melt 4 tablespoons of butter in a large skillet over medium high heat. Add the garlic, and cook, stirring frequently. Stir in the vegetable broth and bring to a boil. Reduce heat and simmer for about two minutes. Stir in the remaining butter until melted and smooth. Stir in the spaghetti squash and gently toss to combine until heated through.

Image and recipe via damndelicious.net

Satisfy your salty-food cravings with this classic flavor combo. Prosciutto and spinach pair perfectly with pasta -- and go just as well with spaghetti squash.

Ingredients:
1 spaghetti squash
6 cups spinach leaves
3 tsp olive oil
1/2 yellow onion
3 ounces prosciutto
3 garlic cloves
1/4 cup grated Parmesan cheese
4 basil leaves

Directions:
Cook the spaghetti squash, and fork the tender inside to create spaghetti strands.Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Add the onion and prosciutto, and cook until the onion is tender and the prosciutto is starting to become crispy. Add the garlic and sauté.Add the spinach leaves, and stir until the spinach is wilted. Combine the spaghetti squash, cheese, basil and olive oil with the prosciutto mixture.

Image and recipe via cookincanuck.com

Pesto has a way of brightening up any pasta dish -- and this one's no exception.

Ingredients:
Spaghetti squash
2 garlic cloves
3 cups basil leaves
1 tablespoon lemon juice
2 tablespoons pine nuts
1/4 cup olive oil
1 ounce parmesan cheese (for serving)

Directions:
Bake or microwave the squash until it reaches the perfect consistency. Put garlic cloves and pine nuts in a small food processor. Pulse a few times to roughly combine. Add basil leaves, lemon juice and olive oil, pulsing until well combined. Season with salt and pepper. Use a spoon or fork to remove the squash from the rind to make spaghetti strands and toss together with pesto.

Image and recipe via wholefork.com

Keep those summer vibes going strong all year long by adding zesty lemon to your spaghetti squash. The best part about this approach? The familiar flavor eliminates the need for lots of other ingredients, which may just save you a grocery run.

Ingredients:
1 spaghetti squash
1 head of cauliflower
7 tablespoons all-natural chicken stock
1/2 cup minced white onion
1-1/2 tablespoonss minced garlic
2 teaspoons olive oil
1 cup canned coconut cream
1/4 teaspoon nutmeg
3 tablespoons lemon juice

Directions:
Boil water in a large pot, and put the cauliflower florets into it. Let the cauliflower cook for 10 minutes, strain, and set aside. While the cauliflower is cooking, prepare the squash and place in the oven. While the spaghetti squash is cooking, put the cooked cauliflower into a food processor with chicken stock.

Heat the onion, garlic, olive oil, coconut cream, pureed cauliflower, lemon and chicken stock over medium heat. Add salt, pepper and nutmeg, and stir for ten minutes. Rake the squash to create spaghetti strands and mix with alfredo sauce.

Image and recipe via perchancetocook.com