Spaghetti Squash


A big plate of spaghetti squash is so satisfying. You can eat a big plate of food and feel good about it. There are a whole bunch of essential vitamins in spaghetti squash and in particular, it’s a good source of folate, which is very important for pregnant women. (Don’t read into that statement, family). It’s a cheap, easy, healthy meal.


Spaghetti squash kind of looks like a melon, but it’s not hard to crack open and prepare. All you have to do it cut it in half, scrape out the seeds and you are ready to cook.



  • 1 Spaghetti Squash
  • EVOO
  • S&P (salt and pepper)

Here’s what I did: 

Pre-heat the oven to 400 degrees.  Cut the spaghetti squash in half and scrape out the seeds with a spoon – it’s just like scraping out pumpkin seeds at Halloween.

Rub the cut sides of the spaghetti squash with about 1 tbsp olive oil.  Season with salt and pepper.  We used kosher salt and fresh cracked pepper, but use what you have.

Place the squash cut side down in a baking dish.  Fill baking dish with about 1/2 cup water. This will partially steam the squash and help keep it from drying out.

Cook the squash in the oven for about 40-45 minutes until tender.  Use a fork to scrape out the squash.  At this point, it starts to look like spaghetti!


Season with salt and pepper, maybe a little more olive oil to taste.  You are ready to enjoy your spaghetti squash.  How easy was that?

You can eat the spaghetti squash by itself or incorporate it into a larger meal.  I went classic Italian below, topping the squash with a pat of butter, sautéed chicken breast and the homemade tomato sauce that I had in the freezer from when my garden was producing too many tomatoes to keep up with late last summer. More on that another time.

On top of spaghetti (squash), all covered in cheese (optional)…

My sister, Rebecca, sent me this great photo of her latest spaghetti squash concoction with roasted garlic, broccoli, tomatoes and parmesan.  She also used coconut oil all around – upping the health-factor by not using any butter or olive oil.


Spaghetti squash is so healthy and you can trick your mind into thinking you are eating something more indulgent like pasta.  Joe and I set out to eat half of a spaghetti squash each and were full about 2/3 of the way through the dish.  It looked amazing piled high on our plates though.  Amazing – and guilt free!

PS> Check out my pretty Valentine’s Day flowers! They are so colorful and happy that I had to share.



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