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.


  • Nice! Huge fan of squashes but never really played around with spaghetti. Bad memories of growing up and mom just serving it plain but thankfully gave us a ton of butter to make it edible.

  • this looks amazing, love the colours. Now I have to look out for this squash!

  • I use it fairly often. For a more belly-satisfying result, try mixing it with real spaghetti — or beans, perhaps refried, with a little Mexican salsa.

  • I like to bake my (already cooked) spaghetti squash with ricotta and parm. Tastes a bit like a lasagna, and keeps you full much longer too.

  • All that butter and garlic sounds just perfect! I know what you mean about it not being that filling though. It leaves room for dessert!

  • I've been growing this in my garden for a long time, and I love to pick the homegrown ones when they're very small (still green) and eat it like a summer squash (skin, seeds, and all.) But the idea doesn't seem to have caught on, because I never see them sold like that.

    You're right that the mature squash can be rather bland, but it sounds like yours would be delicious with the garlic and tomato sauce!

  • I've seen spaghetti squash but never tried cooking with it before.

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