Spaghetti Squash Recipe
It All Starts With a Squash: My Spaghetti Squash Tale
Alright, friend, pull up a chair because I’ve got a story and a spaghetti squash recipe that’ll change the way you think about weeknight dinners. The first time I made this, I’d just moved into my own flat, and the only thing in my fridge was a slightly battered squash and (oddly) half a jar of marinara. It looked like a gourd with aspirations. But let me tell you, after I baked it and twirled those strands, I was kinda proud. That first attempt was a bit of a mess (note to self: don’t try to cut an uncooked squash with a blunt knife… my thumb still remembers), but now I genuinely love making this. Sometimes my cat even tries to get in on the action—no shame.
Why You’ll Love This Spaghetti Squash Gig
I make this when it’s cold out or when I seriously want pasta but not the effort. Plus, my little cousins think it’s hilarious to eat a squash “that pretends it’s spaghetti.” It’s become our inside joke (they once asked if the squash knew it was lying). Also, it’s my go-to when I can’t be bothered boiling water for real pasta. Oh, and (pet peeve) it’s great for clearing out random sauces from the fridge—pesto, tomato, even alfredo if that’s your style. It’s a chill kinda dish for the days when you just want a forkful of simple joy.
What You’ll Need (And a Few Substitutes I’ve Used in a Pinch)
- 1 medium spaghetti squash (I’ll admit, I once used two smaller ones when the store was out of the big lads—works fine!)
- 2-ish tablespoons olive oil (or melted butter, if your heart says yes—my Nan swears by it)
- A good pinch of salt and pepper
- (Sea salt, table salt, whatever’s handy. Don’t fuss.)
- Your favorite sauce (jarred marinara is my usual, but last time I chucked in leftover chili and, wow, not mad at all)
- Freshly grated parmesan, or shredded cheddar if that’s what you’ve got at the bottom of the fridge
- Optional: a handful of chopped herbs (parsley, basil, or honestly, skip it, I don’t always bother)
If you’re feeling fancy, toss in some roasted veggies or bits of cooked chicken. Totally up to you.
How I Actually Make It (No Pretending It’s Fancy)
- Preheat your oven to about 400°F (200-ish Celsius). Stick on your favorite playlist—I usually end up dancing in the kitchen. Not required, but recommended.
- Slice the spaghetti squash in half lengthwise. Please, for the love of all things, use a sharp knife (learned this the hard way). Scoop out the seeds. Or don’t—you’ll just have weird crunchy bits later.
- Drizzle olive oil inside both halves, sprinkle on salt and pepper. Rub it in with your hands—it feels like a mini DIY hand-treatment. Place cut side down on a baking sheet lined with parchment (I rarely remember this step, sometimes just use foil—either’s fine).
- Roast for 35-45 minutes. It’s ready when you can poke a fork in easily and the skin gives a little. If you try to rush, it’ll come out stringy but still too crunchy, and nobody wants that.
- Let it cool a few. Then grab a fork and shred out those lovely, noodle-y strands. (This is where I sneak a taste.) Don’t worry if it looks a bit gluey at first—you’ll break it up when you mix in the sauce.
- Top with your fave sauce and cheese, toss it all together, and bang it back in the oven briefly (5 minutes) if you want it super melty. Or just eat from the shell—you do you.
Notes from the Trenches
- I used to roast the squash whole ‘cause I was too lazy to cut it. It kind of works, but it’s a lot messier scooping it afterward.
- If you underbake, the strands are more “al dente” (which is my polite way of saying half-raw), so when in doubt, add another 5 minutes.
- Actually, don’t stress about perfect sizes—it’ll taste good even if your strands come out chunky. Promise.
Stuff I’ve Tried: Variations (And a Fail or Two)
Sometimes I throw in sautéed mushrooms and spinach—turns out pretty hearty. The other week I stuffed the squash with bolognese, which was a home run (my brother said he’d eat it every week, probably just for the cheese). I once experimented with a Thai peanut sauce… let’s just say, the squash wasn’t keen. Tastes better with Italian-ish flavors, in my opinion.
Do You Actually Need Fancy Equipment?
I use a basic chef’s knife and a cheap roasting tray from IKEA (hey, it’s been faithful for years). If you don’t have an oven, I’ve heard you can even microwave the squash—stab it a couple times, microwave about 10-12 minutes, but I’ve never managed not to make a mess with that method. You could try it, though.
How to Store (If There’s Any Left… There Never Is)
Alright, if you somehow have leftovers, shove them in an airtight container. I think it tastes better the next day, but don’t leave it more than about three days. Reheat in the oven or, in all honesty, just zap it in the microwave. Though in my place, it’s usually gone by lunch.
How I Like to Serve It (and the Family Tradition Bit)
Sometimes I fancy it straight out of the shell—looks rustic and saves washing up. But if I’m feeling nice I’ll serve with a leafy green salad and some crusty bread. Uncle Dave insists on hot sauce, which… isn’t my thing, but maybe you’ll love it. Here’s a little thing—I always stick a bowl of olives on the table for nibbling because, why not?
What I Wish I’d Known: Pro Tips
- I once tried to scrape the strands while the squash was still steaming hot… regretted that for a solid hour. Let it cool a bit, trust me.
- Oh, and if you’re trying to impress, make sure your sauce isn’t watery. Watered-down sauce just sinks into the squash and you get a puddle at the bottom. Not glam.
- This isn’t a tip, but if you’re ever looking for a crazy good tomato sauce, I swear by this one from Serious Eats (it’s simple, honest).
Littly Tangent—Squash Oddities
By the way, have you ever wondered who first thought, ‘let’s eat this weird yellow football and call it spaghetti’? People are creative, aren’t they?
Random Questions Folks Ask (& My Two Cents)
- Is spaghetti squash actually healthy?
Sure is, but I’m not a nutritionist. All I know: it’s lighter than pasta and doesn’t put me in a food coma. - Can I freeze it?
Eh, I mean, you can, but it gets kind of watery when thawed. I’ve done it in a pinch, but it’s better fresh. If you want ideas for using up leftovers, Budget Bytes has a bunch of clever recipes. - What if my squash is extra stringy? Or not stringy at all?
Honestly, I think it’s sometimes just luck of the draw (or maybe the squash gods are bored? Joking). If you overcook, it can go mushy; undercook and it’s tough. But it’s still tasty. - Do I salt before or after roasting?
I do both. Maybe that’s overkill, but I like flavor in every bite. On second thought, maybe it’s just habit.
Ingredients
- 1 medium spaghetti squash (about 2.5 lbs)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried Italian herbs
Instructions
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1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
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3Brush the cut sides of the squash with 1 tablespoon olive oil and sprinkle with salt and pepper. Place cut side down on the prepared baking sheet.
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4Roast for 40-45 minutes, or until the flesh is tender and easily pierced with a fork.
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5Allow the squash to cool slightly, then use a fork to scrape out the flesh into spaghetti-like strands.
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6Heat the remaining olive oil in a skillet over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Add the squash strands, Parmesan, parsley, and Italian herbs. Toss until well combined and heated through. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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