Spaghetti Squash – Recipe

Isn’t squash just one of those things that is synonymous with Fall??  Spaghetti squash makes a really good side dish and also a pretty good stand-in for noodles due to its spaghetti-like nature (under chili, spaghetti sauce, etc.).  If you’ve never made it before, it is super easy.


Poke holes all over the spaghetti squash so it won’t burst while baking.  I use a shish kebob skewer.


I usually poke 4-5 holes and rotate it.  The ‘poked’ squash should be in a baking dish.


Bake the squash at 375° for 1 hour.  Let it cool down until you can handle it without burning yourself!  Once it’s cool enough, I cut the top off first so I don’t have to cut through the stem.


Next, cut it down the middle lengthwise…


… and open it up.


Next you need to scoop the seeds and pulp out.  I find it’s easiest to start with a knife and cut out the bulk of the seeds.


After the seeds are out, just use a fork to shred the spaghetti squash.



Just scoop it into a bowl!


My favorite way to enjoy it is with a little olive oil or fresh butter and some sea salt and pepper.  :)



Spaghetti Squash
  • Spaghetti Squash
  1. Preheat oven to 375.
  2. Poke holes all over squash. Place in a baking dish.
  3. Bake for 1 hour.
  4. Let cool until squash can be handled. Cut off the top, cut lengthwise down the middle, and remove seeds.
  5. Shred squash with a fork and scoop into a bowl.
  6. Serve with your toppings of choice! Try olive oil/butter and sea salt and pepper, meaty chili, spaghetti sauce, Parmesan cheese... the possibilities are endless.
  7. Enjoy!!


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2 Responses to Spaghetti Squash – Recipe

  1. Shannon says:

    I just tried spaghetti squash for the first time this summer and I’m so glad I did! The first two times I made it the kids didn’t eat much of it but now they love it!!! We just call it spaghetti or noodles – I don’t think they realize it’s not really pasta! I put butter on it and they love “slurping up” the noodles just like regular spaghetti. So awesome!

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