10+ Whole 30 Squash Recipes for Deliciously Healthy Meals

If you’re looking to explore healthy eating while enjoying delicious meals, Whole30 squash recipes might be just what you need. These recipes allow you to enjoy flavorful dishes using nutritious squash as a main ingredient. Whether you’re a seasoned cook or just starting out, you’ll find a variety of options to suit your taste.

Squash is versatile and pairs well with many flavors, making it an excellent choice for different meals. From comforting soups to satisfying casseroles, these recipes can help you stay on track with your Whole30 journey while allowing you to enjoy tasty food. Let’s dive into some creative and healthy squash recipes that you can easily make at home.

Creamy Butternut Squash Soup

This creamy butternut squash soup is perfect for a cozy meal. It is made with simple ingredients, which makes it easy to prepare. The soup is naturally creamy thanks to the roasted squash and coconut milk.

You can add fresh ginger for a little kick or keep it plain for a mild taste. This dish is healthy, gluten-free, and vegan, making it a great option for everyone.

You will love how comforting and satisfying this soup is. Serve it warm with your favorite protein for a complete meal.

Ingredients

• 2 cups roasted butternut squash
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tablespoon fresh ginger (optional)
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C) and roast butternut squash for 25-30 minutes.
2. In a pot, combine the roasted squash, coconut milk, and vegetable broth.
3. Add ginger, salt, and pepper.
4. Blend until smooth using an immersion blender.
5. Heat gently and serve warm.

2) Spaghetti Squash with Bolognese Sauce

Spaghetti squash makes a great base for a tasty Bolognese sauce. It is a healthy and flavorful alternative to pasta.

Start by roasting the spaghetti squash. Preheat your oven to 425°F (220°C). Cut the squash in half, remove the seeds, and season with olive oil, salt, and pepper. Bake for about 40 minutes until it’s tender.

While the squash is roasting, you can prepare the Bolognese sauce. Sauté onions and garlic in a pan with olive oil until softened. Then add ground meat of your choice, cooking until browned. Mix in your favorite tomatoes and let it simmer.

Once the squash is done, use a fork to scrape out the strands. Serve the squash topped with the delicious Bolognese sauce. Enjoy a comforting and nutritious meal!

Ingredients:

• 1 spaghetti squash
• 1 tablespoon olive oil
• Salt and pepper
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound ground meat (beef, turkey, etc.)
• 1 can diced tomatoes

Cooking Instructions:

1. Preheat the oven to 425°F (220°C).
2. Cut the squash in half and remove seeds.
3. Drizzle with olive oil, and sprinkle with salt and pepper.
4. Place cut side down on a baking sheet and roast for 40 minutes.
5. In a pan, sauté onions and garlic in olive oil.
6. Add ground meat and cook until browned.
7. Stir in tomatoes and let simmer.
8. Scrape out spaghetti squash strands and top with Bolognese sauce.

3) Zucchini and Yellow Squash Gratin

Zucchini and yellow squash gratin is a delicious, creamy dish that’s perfect for any meal. It’s easy to make and a great way to enjoy these vegetables.

To start, slice your zucchini and yellow squash thinly. You can sauté them for a few minutes to soften them up. This makes them tender and flavorful.

Next, mix the cooked squash with cream and cheese. You can use Parmesan or any cheese you love. Stir in breadcrumbs for a nice crunchy topping.

Transfer the mixture to a baking dish and pop it into a preheated oven at 375°F (190°C). Bake for about 25 to 30 minutes until the top is golden and bubbly.

Enjoy your gratin as a side or a main dish. It’s wholesome, satisfying, and perfect for a Whole 30 meal.

Ingredients

• 2 medium zucchini
• 2 medium yellow squash
• 1 cup heavy cream
• 1/2 cup shredded cheese (Parmesan or your choice)
• 1/2 cup breadcrumbs

Cooking Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the zucchini and yellow squash.
3. Sauté the squash in a skillet for 4-5 minutes.
4. Mix the sautéed squash with cream, cheese, and breadcrumbs.
5. Transfer to a baking dish.
6. Bake for 25-30 minutes until golden brown.

4) Acorn Squash Stuffed with Sausage and Apples

Acorn squash stuffed with sausage and apples is a delicious and nutritious recipe. This dish is not only filling but also packed with flavor. The sweetness of the apples pairs perfectly with savory sausage.

To prepare, start by roasting the acorn squash until it is tender. While it cooks, brown some sausage in a pan. You can use Italian sausage for a bit of spice or sweet sausage for a milder taste.

Add chopped apples and any veggies you like, such as onions and celery, to the pan. Mix in herbs like thyme or sage for extra flavor. Once the squash is done, fill it with the sausage and apple mixture.

This meal is perfect for fall and a great choice for your Whole30 diet. Enjoy a warm serving straight from the oven!

Ingredients:

• 1 acorn squash
• 1 pound sausage
• 1-2 apples
• 1 onion
• 1 celery stalk
• Fresh herbs (thyme or sage)

Cooking Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the acorn squash in half and remove seeds.
3. Roast the squash halves cut side down for about 25-30 minutes.
4. In a pan, brown the sausage over medium heat.
5. Add chopped onions, celery, and apples to the pan.
6. Stir in herbs and cook until tender.
7. Fill the roasted squash with the sausage mixture. Enjoy!

5) Whole30 Roasted Delicata Squash

Roasted delicata squash is a delicious addition to your Whole30 meals. It has a sweet flavor and creamy texture that many people enjoy. Plus, it’s simple to prepare.

Start by preheating your oven to 400°F (200°C). Then, slice the delicata squash in half and scoop out the seeds. You can cut it into half-moon shapes for cooking.

Next, place the squash on a baking sheet and drizzle with olive oil. Season it with salt and pepper. Bake for 20 minutes, then flip the pieces and cook for another 10 minutes.

You want the squash to be tender and slightly caramelized. This dish pairs well with many proteins, making it a versatile side for your Whole30 meals.

Ingredients

• 1 delicata squash
• 2 tablespoons olive oil
• Salt
• Pepper

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the delicata squash in half and scoop out the seeds.
3. Cut the squash into half-moon shapes.
4. Place on a baking sheet and drizzle with olive oil.
5. Season with salt and pepper.
6. Bake for 20 minutes, then flip and cook for another 10 minutes.
7. Serve warm.

6) Butternut Squash Mash with Ghee

Butternut squash mash with ghee is a simple and delicious side dish. The natural sweetness of the squash pairs perfectly with the rich flavor of ghee. This dish is also Whole30 compliant, making it a great choice for your meal plan.

To start, you will need to peel and chop the butternut squash into small pieces. Boil or steam the squash until it is soft, usually about 15–20 minutes. Once cooked, drain and place the squash in a large bowl.

Add a few tablespoons of ghee for creaminess and flavor. You can also season it with salt and pepper to taste. Use a fork or masher to blend everything until smooth and creamy.

Serve your butternut squash mash warm. It makes a great pairing with meats or can be enjoyed by itself.

Ingredients

• 1 medium butternut squash
• 2-3 tablespoons ghee
• Salt to taste
• Pepper to taste

Cooking Instructions

1. Peel and chop the butternut squash.
2. Boil or steam the squash for 15–20 minutes until soft.
3. Drain the squash and place it in a bowl.
4. Add ghee, salt, and pepper.
5. Mash until smooth and creamy.
6. Serve warm.

7) Spaghetti Squash Carbonara

Spaghetti Squash Carbonara is a tasty take on the classic dish. Using spaghetti squash instead of pasta makes it a perfect fit for your Whole30 plan.

To start, roast the spaghetti squash until it’s tender. This usually takes about 30 minutes at 400°F (200°C).

Next, cook up some bacon until it’s crispy. You can then mix the squash strands with the bacon and add peas for a pop of color and nutrition.

For the creamy sauce, combine coconut milk and seasonings. This gives you that rich flavor without the dairy.

Mix everything together in the pan until well blended. Enjoy your delicious, hearty meal that feels indulgent but stays Whole30 compliant!

Ingredients

• 1 medium spaghetti squash
• 4 slices of bacon
• 1 cup peas
• 1 cup coconut milk
• Salt and pepper to taste

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half, remove seeds, and roast for 30 minutes.
3. Cook bacon in a pan until crispy.
4. Add peas to the bacon and cook for a few minutes.
5. Mix cooked spaghetti squash with bacon and peas.
6. Stir in coconut milk and season with salt and pepper. Enjoy!

8) Kabocha Squash Chili

Kabocha squash chili is a warm and comforting dish that’s perfect for your Whole30 journey. The creamy texture of kabocha squash pairs wonderfully with the bold flavors of traditional chili spices.

To make this chili, you’ll start by roasting the kabocha squash until it’s soft. Then, combine it with beans, diced tomatoes, and vegetable stock. The blend of cumin, smoked paprika, and a hint of cinnamon adds a unique twist.

This recipe is simple and satisfying. You can enjoy it on chilly evenings or share it with friends at casual gatherings. Plus, it’s vegetarian, making it a great choice for everyone.

Ingredients

• 1 medium kabocha squash
• 1 can of beans (black or kidney)
• 1 can diced tomatoes
• 2 cups vegetable stock
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 1 teaspoon cinnamon
• Salt and pepper to taste

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the kabocha squash in half and remove the seeds.
3. Roast the squash for 25-30 minutes until tender.
4. In a pot, combine the beans, diced tomatoes, vegetable stock, and spices.
5. Add the roasted squash and simmer for 15 minutes. Enjoy!

Squash Noodles with Almond Pesto

Squash noodles are a fantastic alternative to traditional pasta, especially while following the Whole30 diet. They are light, nutritious, and easy to prepare. You can make them using yellow squash or zucchini.

For the almond pesto, blend fresh basil, roasted almonds, nutritional yeast, garlic, salt, and pepper in a food processor. This simple sauce adds flavor without any dairy or gluten.

Next, spiralize your squash to create long, noodle-like strands. Sauté them briefly in a pan to soften. Then, toss the warm noodles with your almond pesto until well coated.

Enjoy your delicious meal that is both tasty and healthy!

Ingredients

• 2 medium yellow squash or zucchini
• 1 cup fresh basil leaves
• 1/4 cup roasted almonds
• 1 tablespoon nutritional yeast
• 1 clove garlic
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Cooking Instructions

1. Spiralize the squash into noodle shapes.
2. In a food processor, combine basil, almonds, nutritional yeast, garlic, salt, and pepper.
3. Blend until smooth.
4. Sauté squash noodles in a pan for about 3-5 minutes.
5. Toss with almond pesto before serving.

10) Summer Squash Ratatouille

Summer squash ratatouille is a colorful dish full of fresh vegetables. It’s a great way to use seasonal produce and enjoy a healthy meal.

You’ll need ingredients like zucchini, yellow squash, tomatoes, and bell peppers. The dish is rich in flavor and perfect for your Whole30 meal plan.

Start by chopping your vegetables into bite-sized pieces. Then, sauté them in olive oil until soft. Season with herbs like basil and oregano for extra flavor.

Let it simmer gently for about 25 to 30 minutes until everything is tender. Serve it warm as a side or over cauliflower rice.

Ingredients

• 2 medium zucchinis
• 2 medium yellow squashes
• 2 tomatoes
• 1 bell pepper
• 1 onion
• 2 cloves garlic
• 3 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil and oregano

Cooking Instructions

1. Chop the zucchinis, yellow squashes, tomatoes, bell pepper, onion, and garlic.
2. Heat olive oil in a pan over medium heat (about 350°F / 180°C).
3. Add onions and garlic; sauté until they are soft.
4. Then, add all the vegetables to the pan. Cook them until they are tender. This should take about 25-30 minutes.
5. Finally, season with salt, pepper, basil, and oregano. Serve warm.