Thursday, October 2, 2014

spaghetti squash

spaghetti squash
This is a quick and easy recipe for preparing a spaghetti squash. I planted seeds in mid-June, and since they take 100 days, I am just harvesting my crop now. I was a little skeptical at first, but it turns out the strands of squash taste JUST like spaghetti noodles! Just add some red sauce and you have a healthy vegetable-centered meal :)

By the way, I’m still planning a post on all that I’ve harvested from our first garden—but we’re still getting quite a few veggies, so I’ll wait until everything is done for the grand total.

I heated my oven to 450 (though 400 may be hot enough).

This squash was quite large—I weighed it at over six pounds.

Cut it in half.

Scoop out all of the seeds and pulp. Sprinkle with a little salt and pepper.

Place the halves face down on a foil-lined baking sheet. Bake for thirty minutes.

Use a fork to scrape out the squash—it will come off like strands of spaghetti.

Serve with your favorite, warm marinara or meat sauce!

Eating winter squash is great way to get extra fiber, vitamins, antioxidants, and potassium!
Try it, and let me know what you think!


  1. Thank you...thank you for this!!! I have really been wanting to try spagetti squash, but has no idea how to cook it. This looks so yummy!!:)

  2. We just made spaghetti squash primavera last night for dinner! I'm always shocked at just how good spaghetti squash is!

  3. I love spaghetti squash! That's so cool that you have grown it in your garden. I also rub a tiny amount of olive oil on each half before salt/peppering and baking. So yummy!


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