Have you ever tried spaghetti squash?
It’s tasty, affordable, and nutritious!
Keep reading for some delicious, healthy, spaghetti squash recipes. These yummy recipes will help you get another veggie on your plate.
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Benefits of Spaghetti Squash
- A good source of Vitamins C, A, B-6, K, riboflavin, niacin and folate.
- Also a good source of the mineral manganese.
- And a good source of fiber.
- Plus it’s low in calories and low in carbs.
- And it’s fun to eat!
- It’s also a good pasta substitute!
Picking the perfect Spaghetti Squash
- It should feel heavy.
- Look for one with a firm skin.
- The skin should be dry.
- There should be no soft spots or cracks.
- It should have a firm, dry, rounded stem.
How to store a spaghetti squash
- You can store the squash for up to 3 months in a cool, dry spot.
- It’s best not to store it in the refrigerator, it will only keep for a week or two if you do.
- If the squash is cut open, cover it with plastic wrap and store it in the refrigerator for about 3 days.
How to cut a spaghetti squash:
- Cut your spaghetti squash in half lengthwise.
- Scrape out the seeds with a fork.
This, however, is easier said than done. The skin on a spaghetti squash is very, very tough and I, myself, often have visions of being rushed to the ER because the knife has slipped while I’ve been trying to cut my squash.
Helpful Tip: In the interest of avoiding such an unfortunate event, I stick the whole squash (after I have poked it with a fork several times) in a preheated 400 degree oven for 15 minutes. This will soften the skin enough so you can easily cut through it. Then finish cooking it following the steps below.
The best way to cook spaghetti squash
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The proper method to cook spaghetti squash depends on if you roast it whole or halved. Choose your preferred option from below.
Cutting Spaghetti Squash Before Cooking
- Cut the squash in half and remove the seeds following the steps mentioned above.
- Brush the squash with a healthy oil of your choice. I like to use coconut oil. In the winter, when coconut oil tends to be solid, I just rub it over the squash with my hands.
- Sprinkle salt and pepper to taste.
- Place the squash, cut side down, on a baking sheet. I like to line mine with Parchment paper. It keeps it from sticking and makes clean up a breeze.
- Bake the squash in a preheated 400 degree oven.
- Bake for about 40 minutes, until fork tender. Of course, the larger the squash the more time you will need.
- It’s your choice if you want it super soft or more al dente.
Cutting Spaghetti Squash Part Way Through Cooking
If you decide to put your whole squash in the oven before you cut it, then you will want to adjust the cooking time a bit.
- Poke the squash with a fork a few times.
- Put the squash on a baking sheet in a 400 degree oven for about 15 minutes.
- Take the squash out and cut in half.
- Brush the squash with a healthy oil of your choice and sprinkle with salt and pepper.
- Put the squash back in the oven for another 25 minutes.
- Check the doneness and let it go for more time it you want a softer squash.
Baking a Spaghetti Squash Whole
You can also bake a spaghetti squash whole, just like you would a potato.
- Poke a fork through the skin several times.
- Bake in a preheated 400 degree oven. Please make sure you put your squash in a baking dish as it will leak everywhere!
- Start checking it after about 40 minutes. Bake until fork tender.
- After baking, let it cool before cutting in half and removing the seeds with a fork.
This method works really well, except that it’s hard to remove the seeds and the squash comes out a bit watery.
I find that the second method of roasting spaghetti squash (cutting it part way through the cooking time) gives the best results.
Now here is where the fun begins. Turning your squash from a vegetable into “pasta”.
Do this by taking a fork and running it back and forth across the squash to “spaghetti” the strands.
After that is when you get creative and “dress” your “spaghetti.
It can be as simple or fancy as you like.
Two Healthy Spaghetti Squash Recipes
Pure Ghee Parmesan Cheese Spaghetti Squash
This first one is very simple and very tasty. It’s similar to a garlic buttered pasta and it makes a delicious side dish.
- I medium spaghetti squash
- Ghee, 1-2 tablespoons*
- Garlic, 1-2 cloves, finely chopped
- Parmesan cheese, ½ cup grated
- Red pepper flakes, if desired
- Prepare your spaghetti squash using one of the methods as described above.
- Using a fork, “spaghetti” the squash.
- To a medium skillet add the finely chopped garlic and the ghee, cook over a medium heat until the garlic starts to sizzle. Be sure that you don’t overcook the garlic.
- Add the “spaghettied” squash and cook until heated through.
- Top with the cheese.
* You can use butter in this recipe, but ghees gives it such a good flavor. If you do use butter in place of ghee, increase it to 2-4 tablespoons. And if you don’t have ghee it’s really simple to make.
- Small slow cooker
- 1 stick of butter, organic and grass fed, if possible
- Put the butter in the slow cooker and set the temperature for low.
- Let go for 4-6 hours, until the butter fats have separated from the solids.
- Strain the fat into the dish.
The ghee is the fat. You can also do this at a high temperature. It will be ready in 3-4 hours.
Feel free to pin this recipe for later!
This second recipe is one I just tried from the blog “Peas and Carrots”.
It’s a cheesy, garlic, spinach and squash masterpiece that can be served as a main dish for a meatless meal or in smaller portions as a side dish.
Here are the ingredients I used.
And since we are real here in this kitchen, I will not hesitate to tell you that I forgot the garlic, smoked paprika, and the butter in the picture I took.
Here is a link to the recipe.
Here is my picture of Cheesy Garlic Spinach Spaghetti Squash, which I recently made.
This was delicious! I served it as a main dish with a good sized salad and some of my home made sourdough bread with butter.
These are the things I did differently…
- I used a 16 oz bag of frozen, chopped spinach.
- The spinach was cooked in about 1 tablespoon of ghee in place of the oil.
- Instead of mozzarella cheese, I used an Asiago cheese, both in the sauce and on the top.
- I sprinkled some smoked paprika on top. Because smoked paprika is one of my favorite spices!
Don’t forget to pin this recipe to remember for later!
I hope you try one of these recipes. I think you will like them! They are a great way to get another vegetable into your diet.
Let us know in the comments what you think. And please share your favorite way to bake a spaghetti squash.
Vegetables are so healthy and it’s important to try and include at least one in every meal. This requires planning!
Do you struggle with meal planning? Go here to learn our super simple system for stress free meal planning.
And if you haven’t already, don’t forget to grab our free Guide To Picking Produce. When you start eating more produce you need to know what foods should be organic, which don’t have to be, which are the most common GMO foods, and what produce is best for each season.
We hope you have been inspired to eat more veggies!
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