The aim of this study was to evaluate the effect of different levels of dehydrated squash pulp (DSP) (0, 5, 10, 15, and 25 g·100 g-1 of flour) and drying temperatures (50 and 60 °C) on the quality characteristics of spaghetti, i.e., dietary fiber, total carotenoid content, color, cooking quality, texture parameters, and sensory acceptance. The results showed that DSP has a total carotenoid content of 44.42 to 277.90 µg·g-1 and fiber content of 2.45 to 12.40 g·100 g-1. Additionally, the DSP level decreased the cooking time, increased the loss of solids, and generated a decrease in the fracture, hardness, and elasticity of the spaghetti. Furthermore, the increase from 50 to 60 °C in the drying temperature increased the content of carotenoids up to 6.4%, improving the texture properties while not significantly affecting the cooking quality. The spaghetti formulations containing 5 and 10 g·100 g-1 of DSP resulted in improved sensory acceptance. It was possible to develop a new spaghetti type by adding dehydrated squash pulp with better nutritional characteristics such as high dietary fiber content and antioxidants.