With chillier fall temps approaching, we're ready to get back to those warm comfort foods that pair so perfectly with the season. While pasta will always be a go-to, there are clever ways to put fun twists on classic dishes that deliver all the flavor without all the carbs. One easy update that'll satisfy even the pickiest of eaters (not to mention, the laziest of cooks)? Spaghetti squash.

Spaghetti squash has fewer calories and more nutrients and protein than plain old pasta, and it plays nice with essentially any flavor combination you can dream up. Plus, the preparation is a breeze, and you can score major style points by serving your tasty creation right in the hollowed-out squash. But where to start? That's where these delicious spaghetti squash dishes come in.

From revamped pasta classics to mouthwatering casseroles, these spaghetti squash recipes deserve a place in your fall and winter repertoire.

Images via pickledplum.com, acouplecooks.com and thenewpotato.com

If you're new to spaghetti squash, let's start with the basics. All you need for this no-fuss dish are butter and the herbs of your choice.

Ingredients:
Spaghetti squash, sliced in half lengthwise
2 tablespoons chopped herbs (thyme, rosemary, sage)
Butter

Directions:
Preheat oven to 375 degrees F, and bake the squash until it's tender (about 45 minutes to an hour). After removing it from the oven, run a fork through the meat of the squash (lengthwise), which will turn the insides into "spaghetti". Add butter and herbs and mix before serving.

Image and recipe via eatboutique.com

If a good ol' fashioned bowl of macaroni and cheese is the way to your heart, but you're trying to eat a bit healthier, this alternative is your win-win solution. And don't worry -- it doesn't skimp on the cheese.

Ingredients:
3 cups broccoli florets
1 tablespoon sunflower oil
1 whole spaghetti squash √ 6 ounces plain Greek yogurt
3/4 cup sharp cheddar cheese
1/2 cup Gruyere cheese
1 egg
1 teaspoon garlic powder

Directions:
After the spaghetti squash has been roasted, scrape out the strands, and transfer it to a large bowl. Add the yogurt, cheese, egg and seasonings. Stir together until and set aside.Toss the broccoli in the oil. Add salt and pepper, then place it into the casserole dish. Cook the broccoli in the preheated oven for about 10 minutes, so that it is lightly roasted.

Add the broccoli to the bowl, mix together and pour the mixture into the greased casserole dish. Sprinkle with the remaining cheese and bake for an additional 40 minutes.

Image and recipe via makingthymeforhealth.com

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