Posted on by Mike Lieberman

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.

    Here’s what you’ll need:

  • 1 spaghetti squash
  • Olive oil
  • Sea salt
    How to make:

  • 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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19 Replies to “Simple Spaghetti Squash Recipe”

  6. 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.

  7. 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.

  11. 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.

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