Spaghetti squash – it’s what’s for dinner – are y’all ready to learn how to make this simple dish?
Up until this year, I had eaten spaghetti squash, but had never made it. Not once.
Me, the gal who loves veggies and fruits – never made it.
Hell, I hadn’t even bothered to pick one up, poke it, smell it, or contemplate buying one while grocery shopping.
Not once in all my years.
Now, it’s a staple in the supper rotation around here.
The best part is that it was Garry’s idea (he’s the reason I never considered making it – he HATES squash).
My carnivore of carnivores asked for spaghetti squash for a meal?
Yep – weird, but true.
The backstory to this shift in perspective is this:
We were at a friend’s house and they served a buttered and peppered spaghetti squash with dinner.
Garry, ever the polite guest, had a bite and was sold.
After we got home, he asked if I would be opposed to trying it for dinner.
I tend to buy a squash on the bigger size, which will work for a family meal – so about a 6 pound squash is what the following pics depict.
There is no thumping, no smelling, no squeezing of the squash; simply buy one that is uniform in color and has no outward damage.
Wash it and cut it in half.
PRO TIP: You can poke a few holes in it and microwave for a minute or so to soften before cutting.
After cutting in half, you scoop the seeds out, much like a pumpkin at Halloween.
Use a bit of olive oil to coat and season.
I usually line a cookie sheet with parchment paper before laying the squash cut side down.
Once fully cooked, it’s time for the fun!
Use a potholder (Garry’s showing ya how!) and take a big fork to scoop out the cooked squash, which at this point will come out resembling spaghetti.
Keep scooping until all the squash is out.
A 6-pounder will yield enough for 6-8 hearty meals (supplemented with a salad and bread).
Once fully scooped, you can either drain or retain the liquid yumminess.
I typically don’t drain, but experiment to your tastes.
We like the juicy goodness the squash offers, coupled with the meat sauce.
I made a simple and delicious meat sauce while the squash was baking, then dinner was served.
If you’d prefer a vegetarian version, simply omit the meat and add a few sweet pepper to your sauce for bulk.
BAMMO! A beyond healthy choice.
Q: Does it taste like squash when cooked?
A: Not really. The caveat is this: If you are expecting a pasta-like taste, you’re not gonna get that. This is a baked veggie, that when cooked properly has strings resembling spaghetti.
The great part is it stands up like spaghetti and has a very mild taste, so once the sauce is on, you hardly notice.
If a squash-hater like Garry is sold, well…
Q: Does it hold up for leftovers?
A: Garry will happily eat it as leftovers, so I’m considering that a huge win.
Q: Do you have to buy a big squash?
A: Nope. This recipe works for all sizes. Just adjust cooking time.
Q: Will you feel smuggy smug eating all those veggies for dinner.
A: Um, yeah. GET IN MY BODY AND WERK YER NUTRITIONAL MAGIC!
If you haven’t yet taken the plunge and baked a spaghetti squash yet, I hope this demystifies things for you.
Print or save the simple recipe below.
And if ya make it and like it – come back and rate the recipe – that would be swell!
Happy Eating, Y’all!
- 1 6-pound Spaghetti squash (or smaller)
- 1 tbsp olive oil
- Salt and pepper
- Preheat oven to 400°
- Line a cookie sheet with parchment paper.
- Wash, then cut squash from top to bottom, using a very sharp knife.
- Scoop out seeds and discard.
- Drizzle olive oil on each half, then rub the insides to cover.
- Salt and pepper to taste.
- Lay cut side down and bake for 50 minutes (adjust time for a smaller squash).
- When you can easily pierce through with a knife, they are done.
- Using a fork, scoop out spaghetti-like strands.
- Cover with meat sauce.
~ To make cutting squash easier, poke a few holes in it and microwave for about a minute.
~ Larger squash may take longer than 50 minutes to cook through and smaller squash, less than 50 minutes.
~ Top with favorite cheese.
~ Serve with side salad and a crusty French bread.
~ Store leftovers in an airtight container.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 63 (for squash only)Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 78mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 1g
Except to click on the image.
You still have enough strength for that.
YOU CAN DO IT!