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

It's easy going green when your leafy vegetable of choice is tangy, nutrient-dense rainbow chard. Simply wilt down these oversized leaves and add them to your spaghetti squash to give your dish a healthy kick -- and a flavorful punch.

Ingredients:
1 large spaghetti squash
1/3 cup + 1 tablespoon olive oil
8 cloves garlic
1/2 to 1 teaspoon crushed red pepper flakes
1 bunch rainbow chard
1/2 cup fresh parsley
1 cup grated parmesan cheese

Directions:
Roast squash until it's tender enough to fork intro strands. Meanwhile, place a large skillet over medium heat, and add the remaining olive oil, garlic, and crushed red peppers flakes. Cook until the garlic is caramelized and fragrant. Stir in the chard and season with salt and pepper. Toss all ingredients together and serve with fresh parmesan.

Image and recipe via halfbakedharvest.com

Fetuccine alfredo has to be one of the ultimate indulgences -- but one that you pay for big time in fat and calories. Fortunately, you can capture some of that creamy, hearty goodness guilt-free with this spaghetti squash recipe. Even better, it's totally vegan-friendly.

Ingredients:
1 medium spaghetti squash
1 head cauliflower
2 tablespoons olive oil
1 teaspoon chili powder

For the Sauce:
1 cup canned full-fat coconut milk
3/4 cup salted roasted cashews
2 tablespoons lemon juice
1/4 cup nutritional yeast or parmesan cheese
2 cloves garlic smashed
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh basil and parsley chopped
Pinch ofcrushed red pepper flakes to your taste
Vegan or regular parmesan for serving
2 to 4 poached or fried eggs (optional)

Directions:
Place squash in oven and let roast until it's ready to be turned into spaghetti strands. Add cauliflower to a separate baking sheet and let roast until slightly charred.

While these are roasting, make the coconut alfredo sauce. Add the coconut milk, cashews. lemon juice, nutritional yeast, garlic, salt and pepper to a blender or food processor. Process until the sauce is completely smooth and creamy. Stir in the crushed red pepper, basil and parsley. Taste and adjust the seasonings to your liking.

When the squash is ready, lightly fork it to remove the strands and toss together with the coconut sauce and roasted cauliflower.

Image and recipe via halfbakedharvest.com