Simple Spaghetti Squash Recipe

Spaghetti squashes are another winter squash that are prevalent this time of the year no matter what part of the country you are in.

This recipe is simple and the squash can be used in a variety of ways afterwards. It can be used as a standalone dish or it can be mixed in with regular pasta to lighten up the dish a bit.

1 spaghetti squash
Olive oil
Sea salt

Cut off top and bottom of the squash
Rest squash on cutting board one of the cut sides down and cut down the middle
Scoop out the seeds and place in a bowl to roast later on
Drizzle olive oil in the squash, rub it in and sprinkle with sea salt. Flip the squash over and repeat on the other side.
Do for both halves
Place on a baking sheet cut side down, skin side up
Place in oven at about 375-400 degrees for about 30-45 minutes
It is ready when your fork can easily pierce through the skin and squash
Remove from the oven and place on cutting board skin side down
Use your fork to gently scrape out the squash. It should be stringy like spaghetti
Place in a bowl on the side
Top as you’d like or mix it up with regular pasta to lighten up the dish

What kind of sauce would you make for this dish?

httpv://www.youtube.com/watch?v=PUkMIQs-OhE

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Krys February 24, 2011 at 3:00 pm -

Thanks for sharing. Spaghetti squash is delicious and we love to roast the squash seeds for garnish or a snack later.

Krys
http://www.twoveganboys.wordpress.com
Mike Lieberman February 24, 2011 at 3:18 pm -

Yes. Love the seeds.
Anonymous February 24, 2011 at 7:51 pm -

Oh hey I love this recipe! And so do the kids I babysit, they eat it up over the winter!
Mike Lieberman February 24, 2011 at 9:08 pm -

The kids know what’s up.
Alissa February 24, 2011 at 9:25 pm -

we managed to grow just one spaghetti squash last year, but it was really delicious!
Orrie February 24, 2011 at 11:01 pm -

One of my favorite squash! However, I’ve never heard of anyone picking them early. I learned this years ago when I first grew it and didn’t pay attention that it is a winter variety. Wait till they have stopped growing and they’re still green. Then pick one. Slice, core, peel and saute in butter and wisp of salt. Super tender and naturally sweet.
Orrie February 24, 2011 at 11:01 pm -

One of my favorite squash! However, I’ve never heard of anyone picking them early. I learned this years ago when I first grew it and didn’t pay attention that it is a winter variety. Wait till they have stopped growing and they’re still green. Then pick one. Slice, core, peel and saute in butter and wisp of salt. Super tender and naturally sweet.
Mike Lieberman February 25, 2011 at 12:05 am -

Delicious is a flavor that I really enjoy.
Mike Lieberman February 25, 2011 at 12:06 am -

Nice. Good tip.
Jes_divine February 25, 2011 at 3:58 pm -

YUM!
How long does the season for spag. squash usually last? Very much longer?

Jes
Christina Pearson February 25, 2011 at 5:53 pm -

We eat a lot of spaghetti squash with chunky tomato/mushroom sauces. I like fresh grated Parmesan on mine. Plus it stores great for left overs. Just scrape it out out of the shell and pop in the fridge.
Mike Lieberman February 25, 2011 at 6:24 pm -

Nice. You’ll have to have me over for dinner one time 😉
Mike Lieberman February 25, 2011 at 6:24 pm -

I think there might be a few more weeks of the season.
Lauren March 2, 2011 at 11:43 am -

Love spaghetti squash, my vote is pesto (with anything). Good tutorial for squash newbies.
Mike Lieberman March 2, 2011 at 2:49 pm -

Pesto with anything. That could work.
Sabrina Saxon June 12, 2011 at 2:27 am -

yummmmmmy!
Mike Lieberman June 13, 2011 at 1:15 am -

Word. Glad you likes. Simple and good.
Paul February 7, 2012 at 11:24 am -

this is a go-to for me in the winter months. gourds rock!
Mike Lieberman February 7, 2012 at 1:45 pm -

Yes they do!