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

Want to give a dish an instant boost in taste and texture? Just add mushrooms. This healthy spaghetti squash recipe only consists of a few ingredients, but it packs punch, thanks to -- you guessed it -- those flavorful fungi.

Ingredients:
2 pounds spaghetti squash
2 tablespoons extra virgin olive oil
2 cups button mushrooms chopped bite size
2 cloves garlic finely chopped
1 tablespoons fresh thyme
1/4 cup Parmesan cheese grated

Directions:
Place prepared squash in the oven to bake. In a skillet, add olive oil, garlic and thyme. Cook for two minutes over high heat and add mushrooms. Cook until mushrooms are golden brown.

Remove the cooked squash from the oven, and scrape the squash into strings. Add squash to the skillet , turn the heat to high and quickly heat with mushrooms. Sprinkle parmesan while sauteing for a minute.

Image and recipe via pickledplum.com

Adding color to your plate not only makes it instantly more 'grammable, it also often beefs up the healthiness factor. Tomatoes are a no-fail way to take any spaghetti squash dish to the next level, and this recipe is the proof (so go ahead, and ditch the jarred pasta sauce).

Ingredients:
1 spaghetti squash
2 tablespoons olive oil
3 cloves garlic
2 pints grape tomatoes
4 cups of spinach
Toasted pine nuts
Parmesan cheese

Directions:
Roast the squash for 35 minutes. On another parchment-lined baking sheet, spread the tomatoes and drizzle with olive oil. Roast for 20 minutes. Once the squash has finished cooking, allow it to cool, and scrape the squash to get long spaghetti-like strands.

In a large sauté pan, heat the olive oil over medium heat, add the garlic and stir until fragrant. Turn down the heat to low, and add tomatoes, spinach and squash. Continue to sauté. Season with sea salt to taste. Top with pine nuts and cheese.

Image and recipe via thenewpotato.com