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.

And I mostly love it served spaghetti and meatball style!


Baked Spaghetti Squash

1 large spaghetti squash
Olive Oil

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.


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.

Or you can stuff the squash halves!

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

54 thoughts on “Spaghetti Squash

  1. 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 ;-)

  2. 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.

  3. 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 :)

  4. 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!

  5. 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.

    • 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.

  6. 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.

    • 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!

  7. 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!

    • 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!

  8. 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.

  9. 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…)

    • 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!

  10. 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.

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