Spaghetti Squash

There’s a special place in my heart for spaghetti squash. I love all squashes, and my locally available winter squashes like butternut and acorn are great for stuffing or for soups. But spaghetti squash can be used like noodles! After cooking the squash, you use a fork to scrape out the strands of spaghetti, except they’re actually squash strands.

Now I have nothing against pasta, but of course a vegetable, even a starchy squash, will always be healthier, especially over traditional white pasta. Plus the texture is fun and different. It’s just an option. And you don’t need a spiralizer!

There are many ways to cook a spaghetti squash, but I’ll show you the one I now stick with because it’s foolproof.

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And I mostly love it served spaghetti and meatball style!

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Baked Spaghetti Squash

1 large spaghetti squash
Olive Oil
Salt
Pepper

Preheat the oven to 350 degrees.

Using a cleaver, cut the squash lengthwise in half. (My halves aren’t perfectly matched, but I am always concerned for my fingers when I’m wielding a cleaver!)

Remove all of the seeds from inside the squashes. Then place cut-side up in a baking pan. Drizzle with a little olive oil, and season with salt and pepper.

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Cover with foil, and bake for about 1 1/2 hours. If you want the squash to brown a little, remove the foil from the pan and continue baking for about 15 minutes.

Let the squash cool, then scrape at the squash halves with a fork to free up the lovely spaghetti strands. That’s it!

Try spaghetti squash as you would spaghetti, or with a Puttanesca, or underneath grilled chicken and peppers.

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Or you can stuff the squash halves!

I prefer spaghetti squash used as noodles. You can stuff other squashes!

By Published On: November 20th, 201554 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

54 Comments

  1. apuginthekitchen November 20, 2015 at 7:46 AM - Reply

    I need to get some spaghetti squash, it looks so good and is such a great alternative to regular pasta.

    • chef mimi November 20, 2015 at 7:48 AM - Reply

      It is! Although I know neither of us would ever give up on pasta!

  2. sallybr November 20, 2015 at 7:57 AM - Reply

    No doubt that great minds blog alike! ;-) So cool that we both blogged on spaghetti squash on the very same day! And we did not even “plan” it ;-)

    • chef mimi November 20, 2015 at 7:58 AM - Reply

      Nope, we sure didn’t! Isn’t it fabulous?

  3. thesinglegourmetandtraveller November 20, 2015 at 8:56 AM - Reply

    I haven’t had a spaghetti squash for years. This looks really delicious, Mimi. And yes great alternative to less healthy pasta. I’ll have to look out for some :)

    • chef mimi November 20, 2015 at 9:29 AM - Reply

      I think it’s fun! I obviously have nothing against real pasta!!!

  4. cookingwithauntjuju.com November 20, 2015 at 9:34 AM - Reply

    I love spaghetti squash and this is my favorite way to serve it. Too bad I already went to the store as it sounds very good for dinner this weekend :)

  5. lulu November 20, 2015 at 9:45 AM - Reply

    I never had spaghetti squash before last year. What a new food discovery it has turned out to be. In fact, we had it last night for dinner with a rage type sauce.

    • chef mimi November 20, 2015 at 11:36 AM - Reply

      Great! It’s really fun, isn’t it?!!

  6. Amanda | What's Cooking November 20, 2015 at 10:31 AM - Reply

    Beautifully done. I do like using this as spaghetti as well. It’s natures obvious solution for those watching carbs. I love it. This spaghetti has a sweet and nutty addition that regular spaghetti just doesn’t :)

    • chef mimi November 20, 2015 at 11:35 AM - Reply

      Definitely! I love the texture especially!

  7. DanielaApostol November 20, 2015 at 11:17 AM - Reply

    Lovely photos! A great alternative to pasta. Yum! 😊

    • chef mimi November 21, 2015 at 8:32 AM - Reply

      It definitely is! And it tastes good!

  8. Laura @ Feast Wisely November 20, 2015 at 1:39 PM - Reply

    Love those stuffed squash halves!

    • chef mimi November 21, 2015 at 8:33 AM - Reply

      Thanks. That was a fun dinner, but you can stuff any squash. I really prefer to use spaghetti squash as spaghetti!

  9. Loretta November 20, 2015 at 3:12 PM - Reply

    Love spaghetti squash, and with your meatballs, it makes a perfect meal for the colder months. I too have a post on spaghetti squash – it is completely versatile isn’t it? For those of us watching our waistlines, this is perfect, beautiful!

    • chef mimi November 21, 2015 at 8:34 AM - Reply

      Yes, I would definitely call it versative. You could probably use it in noodle soups as well. Although I’m never give up on real noodles!

  10. Kiki November 20, 2015 at 3:29 PM - Reply

    My first thought actually was that you just used a spiralizer on the squash (glad you mentioned that name, too, because in my mind I had labelled it “that gadget that spaghetti-tizes vegetables” :-)
    I’ve never heard of spaghetti squash, so I guess it’s not a variety available over here. Have to keep my eyes open just in case I do come across it.

    • chef mimi November 21, 2015 at 8:31 AM - Reply

      Well I’m glad I included a photo of it. There’s always oblong and yellow, and usually on the larger size, larger than butternuts. I do hope you can find one some day, because it is fun to use, and really tasty.

  11. Gerlinde de Broekert November 20, 2015 at 4:58 PM - Reply

    I love baked spaghetti squash but I haven’t done it for a while. Thanks for reminding me. It is a healthy alternative to pasta.

    • chef mimi November 21, 2015 at 8:30 AM - Reply

      Yes! I’ll never give up on real pasta (I have quite a few pasta posts on my blog!) but it’s healthier and really good!

  12. aranislandgirl November 20, 2015 at 5:45 PM - Reply

    I never was a big fan of squash… memories of my mum’s orange mush that I was forced to eat (don’t agree with forcing children to eat foods they don’t like– try and retry yes, but eat if it isn’t liked, NO) That said, this looks very appealing and I would like to give it a try. That stuffed squash looks pretty and very tempting, considering this was a post not about making that, but I think I would like to keep it simple first and go for the spaghetti.

    The spatchcock chicken was a success. I cleaned the meat from the bird and made burritos of it. It was fun to try this method and will do again.

    • chef mimi November 21, 2015 at 8:29 AM - Reply

      Good, I’m glad you tried the spatchcocking. I just like that whole chickens are less expensive, here at least, and that the spatchcocked chicken cook more evenly. so it’s a win win! I was forced to eat food as well. ugh. I really prefer to use spaghetti squash for the spaghetti. Like I said, any other squashes can be stuffed!

  13. Vinny Grette November 20, 2015 at 10:17 PM - Reply

    I gave up on spaghetti squash a while back, thinking it was kind of watery and too bland. But I baked it upside down in a pan of water. I’m going to try your way, because I LIKE squash and I was probably just not doing it right :). Thanks for the post! PS – A tasty alternative to pasta is a good thing – thanks again for the encouragement!

    • chef mimi November 21, 2015 at 8:26 AM - Reply

      Yes, I’ve tried it that way. And I’ve put a little water in the baking dish as well, but that isn’t necessary either. The more it steams, it mushes up. So that’s why i just leave it alone, and remove the foil to “dry” it up a bit. If you want it pretty, don’t let it brown, but for my husband and I, we don’t care!

  14. Scott November 20, 2015 at 11:33 PM - Reply

    I can honestly say I have only had spaghetti squash once…sad I know. I will have to buy one now.

    • chef mimi November 21, 2015 at 8:23 AM - Reply

      Well it’s not sad, but some people have never even heard of it, or they’re not sold where they live. I just think they’re really fun!

  15. Rose @ Nish Kitchen November 20, 2015 at 11:44 PM - Reply

    Sphagetti looks so healthy and delicious! I really need to try this!

    • chef mimi November 21, 2015 at 8:23 AM - Reply

      It’s not only healthier, but a fun substitute for pasta. thank you!

  16. Peter - The Roaming GastroGnome November 21, 2015 at 12:11 PM - Reply

    Such a different texture from other winter squash. Have a couple of these left from our last CSA box.

    • chef mimi November 21, 2015 at 4:34 PM - Reply

      Exactly! And I love the strands. It’s just fun!

  17. emmabarrett1508 November 21, 2015 at 12:14 PM - Reply

    Love this Mimi. I will be trying this at home very soon. Emma xx

  18. The Gourmet Gourmand November 21, 2015 at 12:20 PM - Reply

    Honestly I’ve never been super into spaghetti squash but this recipe looks so divine I might need to give it another shot…

    • chef mimi November 21, 2015 at 4:33 PM - Reply

      I’m using it in another way in a future post. But I really love the stuff!

  19. camparigirl November 21, 2015 at 2:28 PM - Reply

    That looks so amazingly good! Whenever I am at the market, I will often ponder the spaghetti squash and then I always opt for another variety. You made me reconsider. And I am using your mushroom bread pudding in lieu of stuffing for Thanksgiving.

    • chef mimi November 21, 2015 at 4:32 PM - Reply

      Really? How fun! I am honored! Do try spaghetti squash for its spaghettiness. It’s so different from other squashes.

  20. Jeff the Chef November 21, 2015 at 5:59 PM - Reply

    Mmm! I love spaghetti squash. I think it’s more filling than pasta. Is that just me?

  21. anotherfoodieblogger November 21, 2015 at 8:36 PM - Reply

    YUM YUM~! I love baking a spaghetti squash and serving it with my hubby’s spicy spaghetti sauce! I don’t feel so loaded down after it like a pasta version.

    • chef mimi November 22, 2015 at 7:15 AM - Reply

      exactly. another reason why I enjoy it so much!

  22. Gingerbread Jenn November 22, 2015 at 11:22 AM - Reply

    I don’t like pasta but this is a brilliant alternative! Thank you for posting :)

    • chef mimi November 22, 2015 at 1:30 PM - Reply

      It works so well! I hope you try it!

  23. David Scott Allen November 22, 2015 at 6:33 PM - Reply

    So funny – I was always taught to cut the squash on its equator to get the longest strands of “spaghetti!” I will have to try your way! I love it, too, and have a dish with cream, cheese, and jalapeños that knocks my socks off each time I have it. (And adds a few pounds…)

    • chef mimi November 23, 2015 at 7:18 AM - Reply

      Oh, that’s definitely true – they run around the inner circumference. And honestly, that would be an easier cut with my machete. um cleaver. I just like the shallower halves, I think. But you’re definitely right – for the longer stranger cut them crosswise!

  24. Lynz Real Cooking November 23, 2015 at 9:12 AM - Reply

    Yumm, I have never made squash like this and it sounds great! I am trying to keep away from carbs like bread, pasta and rice so this is something I have to try! Lovely Chef Mimi

    • chef mimi November 24, 2015 at 7:35 AM - Reply

      Yes, I completely understand. I gain weight just looking at bread!

  25. dianeskitchentable November 23, 2015 at 12:32 PM - Reply

    I just discovered spaghetti squash last year & love it! If my daughter hadn’t explained it to me I never would have known what was hidden inside. It’s really pretty versatile too although I’ve never tried it with a tomato based sauce…next time.

    • chef mimi November 23, 2015 at 2:51 PM - Reply

      yeah, it’s fun. and tomorrow i use it in a different way. stay tuned!!!

  26. ChgoJohn November 23, 2015 at 10:38 PM - Reply

    Spaghetti squash is not only the best … it’s magical! :)

  27. A Cookbook Collection November 24, 2015 at 4:59 AM - Reply

    I’ve never seen spaghetti squash – I’m going to have to keep an eye out for it!

    • chef mimi November 24, 2015 at 7:36 AM - Reply

      I have heard that from others. Grab one if you see them!!! Happy Thanksgiving!

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