I am FINALLY sharing with you all my recipe for spaghetti squash! I’ve only showed you pictures of me making it one two three times, I guess it’s time I post my recipe.
The thing is, this isn’t a recipe as much as it is a method. Spaghetti squash is super versatile. Once you roast it and get it out of the shell, you can do anything with it that you’d do with regular ol’ spaghetti. Sometimes, I just toss it with olive oil and fresh herbs. Usually, though, I whip up a batch of tomato sauce (I use canned tomatoes during these colder months) to serve on top. And to ensure that my carb and meat lovin’ boyfriend is satiated, we’ll usually toss some meatballs, garlic bread, and/or salad into the mix as well.
This weekend, turkey meatballs and Alexia frozen garlic bread were invited to the party!
So, it doesn’t taste like spaghetti. Let’s get that out of the way right now. The texture is a little different and it definitely tastes more like a vegetable than a grain. But it is still an affordable and healthy alternative to its pasta counterpart, and it is super easy to make! Plus, it pretty much adopts the taste of whatever sauce you serve it with, so you’ll hardly notice you’re eating veggies 😉
Here’s how you do it:
Spaghetti Squash
serves 2-4, depending on size of squash and what you serve with it
1 medium/large spaghetti squash
olive oil
pasta sauce of choice
- Preheat oven to 400 degrees F.
- Using a very sharp knife, carefully cut the stem off of the squash. If you’re having a really hard time with it, poke a few holes throughout the squash and microwave it for 30-45 seconds before trying again.
- Place the squash on the end you just cut off so that it’s stable. Again being extremely careful, cut it in half length wise.
- Scoop the insides from the squash.
- Spray the cut side with a little bit of olive oil, and place skin side down on a baking sheet into the oven. Let it roast for at least 30 minutes, 40 minutes maximum. You want strands to pull away with very little effort when the squash is scraped with a fork.
- Remove and let cool before going at it with two forks. No right or wrong way to do this- just go at it until you get every last bit of squash out of the shell.
- That’s it! Serve hot with olive oil and fresh herbs, or topped with your favorite pasta sauce. I’m even looking forward to trying this in a mac n’ cheese type dish…the possibilities are endless!
I will hopefully soon be sharing a recipe for the meatballs we enjoyed it with this weekend- I’ve made ’em 3 times now and I can’t get enough! But you all will have to wait until a non-Meatless Monday post for that 😉
Bon appetit!
P.S. Are you coming?
I registered for Blend last night and am super excited! Can’t wait to meet lots of “blends”, get my hike on Utah-style, and uh if we’re being honest here, I’m stoked to get some swag! Click the link for more info!
Run Now, Wine Later 
Thank you, thank, thank you! I have been wanting to make this!
Yum, spaghetti squash. I tried it for the first time this winter, and couldn’t believe what a good sub for pasta it is. It really does take on the flavor of whatever sauce you use!
I love spaghetti squash, but I’ve never tried it with red sauce and meatballs! I usually just eat it as a side so I just do a drizzle of olive oil. I like your method of roasting it rather than microwaving. I best it tastes 10000x better that way. But, I’m lazy, so I typically just zap it in the ‘wave.
Spaghetti squash pasta is super delicious! It has been awhile since I have made it, though. I need to get with it before it goes out of season!
Spaghetti squash! Yum! The last time I made it I definitely overcooked it….it wasn’t good. Yours looks perfectly…spaghetti-like! I am going to bake mine to you directions next time! Can’t wait to hear all about your blend experience!
Ah yes spaghetti squash is such an awesome staple to have all cooked up and ready to go in your fridge. And eating it with some buttery garlic bread + meatballs? Totally cook because you have already got your veggies in!
Yummo! I am a lazy squash-maker and usually cook it in the microwave. I will have to try your roasting method! And I’m pumped for Blend!! Can’t wait 🙂
I found your post linked on Can’t Stay Out of the Kitchen’s post about spaghetti squash. It’s so exciting to see so many other people loving this incredible dish!!! My kids and I are big fans of it covered in a meat sauce or with olive oil, garlic, veggies and shrimp. I get giddy seeing new ways of eating it! Thanks for sharing!!
Spaghetti squash is one of our favorites, and I love mixing it with vinaigrettes, dried fruits and toasted nuts. Your dinner looks like the perfect thing for Meatless Monday.
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