If you’ve never tried Spaghetti Squash, I highly recommend you add this to your veggie eating repertoire.
For the record, I don’t think I can pull off correctly pronouncing the word repertoire. I just thought that sentence sounded better than me simply stating, “Yo. You should totally eat Spaghetti Squash.”
We were blessed with several fantastic spaghetti squash in our garden this summer and fall. I’m not sure there’s a better meal than home grown spaghetti squash, served with sauce made from home grown tomatoes. It’s delicious! Plus, practically free. Plus, super healthy. It’s merveilleux! ( I can’t pronounce that either, but it means “wonderful” in French. In other words: YUM.)
How to Cook Spaghetti Squash
1. Rinse outside of the squash.
2. Poke squash with a knife or fork 3-4 times.
3. Place squash in a baking dish, uncovered.
4. Bake in a 350° for 45-60 minutes or until squash is tender.
5. Cut squash in half to open.
6. Pull out seeds and discard.
7. Use a fork to pull “spaghetti” away from the inside of the rind. (This is the fun part!)
8. Serve cooked spaghetti squash as is, or serve with your favorite red or white sauce.
Beyond Spaghetti Sauce, we love this squash with Alfredo Sauce and Italian Cream Cheese Chicken.
Janine says
I would love to add this to our veggie eating repertoire and I’ve tried but alas, I have a husband that says he can’t handle it (it’s a texture thing). The only way I can sneak it in is in very small pieces in veggie soup. I however, love fixing it for myself by roasting it with butter, salt, and a little parmesan sprinkled on top. Yum! With Alfredo chicken sounds marvelous!
Mary Ann says
We love spaghetti squash! One way we like it is with cheese and bacon. Yummy!
Lisa says
I grew it in my garden this summer for the first time and I’m super excited to try it! I’m a vegetarian, so I will smother it with a veggie filled marinara sauce and have a garden tossed salad with it. So yummy! Can’t wait!
Anna @ Feminine Adventures says
I don’t think I’ve ever eaten it before, but my sis-in-law dropped off a box full of fresh squash…and the spaghetti squash is still sitting on my counter since I had no clue what to do with it (and was, you know, to lazy to do a google search!) I think we’ll have it for lunch tomorrow. Thanks!
Oh, and I can say repertoire, but have said Worcestershire sauce something like 43,425 times wrong…and still can’t seem to get it right.
Michelle says
We love spaghetti squash! I like to cook it in the crock pot. Just add a cup or so of water to the crockpot, throw the squash in whole, and cook it for a few hours on low or high of your pot doesn’t run very hot. We love it with whole wheat lo mein noodles, lots of veggies and an easy peanut sauce. Makes a delicious, easy, and super healthy noodle bowl!
Kellie says
I made it for the first time last night! I don’t know why I never tried it before. It was so easy and was great with my homemade sauce! I will make it again!
Kristin says
Love spaghetti squash! I cut it open and clean it out before roasting and serve it really simply: with butter and salt and pepper. Sometimes I do get fancier and put red sauce on it, but I like it fine with just the butter. I served it last week with chicken and sweet potatoes.
Fletcher R. says
My Mom was in Weight Watchers back in the 70’s and one of the recipes was a coconut cream pie made with spaghetti squash. Both items have been life long favs of mine!
Carolyn Stutz says
I cook my squash in the crock pot – 2 – 2-1/2 hrs on high w/ 1/2 cup of water. I stumbled on those directions through another blog and found it to be so much easier than trying to cut through or stab the squash.
I don’t care for it with regular spaghetti/pasta sauce, but prefer it with garlic infused butter and parmesan cheese.
Oh, for those who can’t eat all the ‘spaghetti’ in one sitting, it does last at least a week in the fridge.
Mona says
Oooh, I like the crockpot idea!
It’s also good with butter & brown sugar…maybe not as healthy though ;)
Deborah says
I have never tried that kind of squash. I’ve tried others but not this one. I will have to try it.
Krisha says
It also makes one darn good carbonara!
Traci says
I love to use spaghetti squash as the base for pancit. (a Filipino dish) It is really yummy and quite healthy with the delicious squash noodles. If you have not tried it I would highly recommend it. All 5 of my kiddos and my husband love it.
Mona says
My SIL cooked one in the microwave for us and it was delish! So, I thought, hmmm…that was easy enough and I tried cooking one at my parents. Apparently I forgot a step because it blew up in the microwave. Talk about a MESS!!! My dad thought it was hilarious (took a pic & sent it to my brother)! *sigh* I cleaned it up but have been reluctant to cook them in the microwave. When it cools off a bit here in SWFL, I’ll have to try it in the oven.
Avon Shields says
I cut it in half, remove the seeds and place it upside down on a plate. Microwave using the “baked potato” setting. Rake with a fork and add butter or flavored oil. We love it. <3
Kristie says
I pinned this! I already cook spaghetti squash but this is so easy!
Vickie Houser says
Love it! But alas, I am the only one. You can buy (or pick) it small and then you have about 2 good servings in one squash. My fav is with salt and butter! I like the noodle bowl idea though. :)
Elizabeth says
Oooh, so good! My fave spaghetti squash recipe is a paleo Pad Thai with a sunflower seed sauce. Sooooo delicious you don’t even miss the noodles! Although Pad Thai with noodles is excellent…now I want some…
Pam says
Spaghetti Squash is a staple in our home:) WE JUST LOVE IT!!! My 2 year old eats a half by herself sometimes!!!!!! I cut it open clean out the inside and set the seeds on the side because we toast them and eat them like pumpkin seeds. They are so tasty. We are eating them as I type this actually! I the squah and then eat it with butter and salt. It is just so delicious.
Anna Knapp says
We love them! I was looking for someone else who found out this very fun and tasty step! Discarding the seeds is a shame! Roast those little guys up after having the children pick them out (fun tactile activity unless they really don’t like that kind of stuff!), put olive oil and choice of spices on them (plenty of sites to tell specifics). Talk about YUM! And very healthy if you know where they came from, especially if they are homegrown or organic. Just like pumpkin seeds. Can also do butternut squash. So delicious-rarely do they last til the next day at our house, and it’s just us and 2 little ones!
Pam says
Spaghetti Squash is a staple in our home:) WE JUST LOVE IT!!! My 2 year old eats a half by herself sometimes!!!!!! I cut it open clean out the inside and set the seeds on the side because we toast them and eat them like pumpkin seeds. They are so tasty. We are eating them as I type this actually! I bake the squash and then eat it with butter and salt. It is just so delicious.
Tina says
We grew it for the first time this year and were thrilled that we got several even though the squash vine borers attacked the vine. I wish I could post a picture of it because we put it on an arched trellis and the squashes hung down under the arch so beautifully. It made me happy every time I looked out the back window. :) We all love it as a side dish with butter and maple syrup on it. Add a sprinkle of cinnamon and who can tell it’s not dessert!
Anitra says
Nope. I like other kinds of squash, but I just can’t handle spaghetti squash. I think it’s because my mom made it a few times when I was a kid and tried to tell me “It’s just like pasta!” Ugh, it was horrible. Parents, don’t lie to your kids about food.
To be fair, I didn’t like ANY squash yet at that time of my life, but just the thought of that texture… ew. I can’t do it.
Pamela says
Don’t know if anyone will see this, as comments are from a couple years ago! Appreciate the encouragement to try this and the recipe ideas. I did try making it once or twice; my husband is not a fan of squash. My “noodles” didn’t look as nicely formed as Laura’s:) — perhaps I need to cook it longer. I need to look for ways to sneak squash into our diet more! I’ll give this a try again; a colleague-teacher mentioned making it recently and she really liked it (her husband was reticent!). Thanks, Laura, and HH community (oh, I use “repertoire” all the time due to being a professional musician and in a family of musicians, lol….also love French, so your use of French words was “merveilleux!!”)!