Spaghetti Squash

Spaghetti Squash

There is always a feeling of excitement when a foodie discovers a new ingredient. I experience this a lot, though not as often as I’d want to. My latest discovery was spaghetti squash. I had seen them before in markets and food blogs, but I had never prepared one. I bought one that sat on my kitchen for a couple of weeks. Every time I walked in there it seemed to beg me ot eat it. I finally did last week when I baked it for lunch.

This was a new experience because, even though I have roasted squash and pumpkin before, spaghetti squash is different. To start with, the instructions say to baked it whole and then cut it and scoop out the seeds. So I poked it (so it didn’t explode in my oven) and baked it for an hour at 350°F. Afterwards I cut it with a serrated knife and scooped out the seeds. Finally I shredded the pulp of the squash into strands that look like spaghetti (hence the name) with a fork.

Spaghetti Squash

But it wasn’t ready to be eaten just yet. I read that the strands were kinda bland so I decided to give them some flavor. I minced 5 garlic cloves and sauteed them in 2 TBSP of butter. When the garlic started to turn brown I added half of the spaghetti squash, added salt and pepper and mixed it all very well. I served this with  some vodka sauce I bought at the store (I know I cheated, but sometimes one has to cut corners, hehe) and some Parmesan cheese.

I really liked it. Jon’s verdict was that it was garlicky enough, not overpowering. My only complain is that it’s not very filling. A couple of hours later we were hungry again. This is the perfect ingredient to cut back on carbs, but probably not my first option in the winter when carbs is what I crave the most. Have you prepared spaghetti squash before? How did you prepare it?

¡Buen provecho!

This post is my entry for Weekend Herb Blogging #213. This week’s hostess is Laurie from Mediterranean Cooking in Alaska.


  • […] This post was mentioned on Twitter by Dan Campos and Ben, Rick Mitchell. Rick Mitchell said: RT @BenTheCook: New post on What's cooking? Spaghetti squash for lunch. Buen provecho! […]

  • Believe or not my mom introduced me to spaghetti squash years had been my favourite. I have one sitting on my counter…and do I have plans….

  • Mmm this looks great! Like a good alternative to pasta… But I would probably end up putting it OVER pasta!

  • I've seen this many times but never attempted it myself either…maybe I just love real spaghetti too much!!!…LOL…Just kidding…loks great…

  • Ben, that is such an attractive plate.

  • Never really tried spaghetti squash. It's looks yummy!

  • I keep seeing posts with spaghetti squash but I have never tried it. It does look very interesting so maybe I should give it a go. Although I haven't even ever had a squash at all so maybe I should start there.. 🙂

  • I typically make it like you did or just with some butter as a side. Foodycat made it into a carbonara in her post today & I think that sounds good.

  • Oh, drat. Now I feel really guilty for letting that locally grown spaghetti squash (2 big 'uns, even) go to waste.

    Just a couple months too late!

  • My Mom served us spaghetti squash in the 70's we actually grew it. She thought it was another sneaky way to get us to eat veggies. Little did she know we would all turn out to be foodies lol! Anyway outside of garlic oil and parmesan cheese, I have had it sauted with other roasted veggies in a ragout form, and I have also had it sauted in a skillet with some poached eggs on the side (think alternative to hash browns) I just love finding new foods to try! Your pictures really invite viewers to want to go out and try it.

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