Super Delicious Spaghetti Squash Recipe

I visited my sister over the weekend and she made spaghetti squash for me. Let’s just say, I FELL IN LOVE! Not only have I been wanting to try it for YEARS NOW (not sure why I never got myself to do it), but the nutrition facts are amazing and it is delicious. A cup of spaghetti squash has only 42 calories, 0g fat, 10g carbs, 2g fiber, and 1g protein.

I was surprised at how easy it was to make, here’s what you’ll need.

INGREDIENTS:

  • whole spaghetti squash, about $2.99 at Trader Joes (serves 4 people or more)
  • marinara sauce
  • veggies or meat of your choice

DIRECTIONS:

1. Wash the skin of the squash, cut it in half, length-wise if possible (unlike me). The squash is very hard like a pumpkin so be careful!

2. Place 1/2 of the squash in the microwave on HIGH POWER for 15 min. Yes. 15 min. And you do not need an oven.

3. In the mean time, sautee some veggies. I had some red pepper laying around.

4. Once the squash is done “roasting” in your microwave, take it out (be careful, it’s hot!) and cut length wise. Then scoop the seeds out.

5. Then, using a fork, simply scrape out the squash. It gets all stringy!

6. Place the hot “spaghetti” on a plate, smother with marinara sauce, and top with your sauteed veggies. I’d definitely add basil if I had some.

7. Optional: also smother with sriracha :P THEN DEVOUR!

Eat! Enjoy! I ate a ton and felt super light but full afterwards! Next time, I will add some sort of a protein in there but OH MAN this recipe surpassed my expectations. I am in love with spaghetti squash. It has a semi-sweet taste and is BETTER than noodles. Seriously. I need to try making pad thai with this! And chow mein. And pho. And all sorts of noodle/pasta dishes!!! It wins my food of the month award! Totally Blogilates-approved!

Have you ever tried spaghetti squash? What are your techniques and what have you made before?

 

Comments

  1. Not able to find any, its currently out of season in Australia. Cassey what is a preferred substitute??

  2. Put it in the fridge and when it’s cold, mix it with a cup of spinach and a clementine! Sounds weird but it’s literally one of my favourites :)

  3. ,How can I do without microwave ?? :((

  4. aussie popsters out there especially those living around the Sydney area. Does Woolies or Coles carry this, i want to try

  5. Danielle says:

    I love spaghetti squash! I mad pad thai with it last night. It was soooo good! Used: steamed spaghetti squash, tofu, fresh cilantro and lime, peanut sauce including – 2tbs adams peanut butter, 2tbs liquid aminos, agave, chili garlic paste, apple juice, vinegar!

  6. I love spaghetti squash !

    What I do is

    Cut it in half length wise
    Scoop out the seeds
    Put chili where the seeds were
    Cover the top with cheese
    Wrap the squash in tin foil
    Stab a few holes in the tin foil
    Put it in the oven (also can be on a BBQ)
    And leave it in the oven until the squash is soft

    SO GOOD ! but probably not the healthiest !

  7. MiinaMarie says:

    I’ve made spaghetti squash before. I scoop the seeds out first, then microwave or use oven. I can’t remember how it worked at first. Fluff up the noodles with a fork. Use marinara sauce and chicken breast slices and cheese (melted on it in oven) and eat out of squash shells like they are bowls or boats. So filling.
    Just make sure the “noodles” are cooked enough so that they aren’t still crunchy.
    :)

  8. Thanks for this! Your ice cream recipe is juuuuuust incredible. Easy, fast, and tasty always wins my heart. Looking forward to more!

    Here’s my super simple Spaghetti Squash recipe:
    (which I also use for Butternut)–

    Ingredients:
    -Squash
    -EVOO
    -Any/ all spices in your kitchen.

    -preheat oven at 350.
    1) Stick squash in micro to soften. Mom says 5 min should do.
    2) Cut in half, lengthwise. Remove and discard innards.
    3) Grease up your squash with the EVOO.
    4) Spice it up! I like using cumin, garlic powder, garlic pieces, parsley flakes, basil flakes, cayenne, crushed red pepper, salt, pep, whatever I have.
    5) Stick it in the oven, and remove when the squash has browned a little bit.
    6) Put your half in a bowl/ on a plate, and eat it out of the skin!
    ^^This serving method works best with Butternut or Acorn squash, with Spaghetti squash, you’ll probably want to fork it out and mix it up to get all the spices goin.

    Thanks again! Hope you enjoy my recipe as much as I’ve enjoyed yours :)

  9. I love this recipe! I am adding all of your meal ideas to my myfitnesspal account because they are great for me when I get done with a long day of work! Thanks :)

  10. Hey Diane! I live in Sweden and I was totally lost too. But it is the butternut squash that you are looking for. So if you find it in the stores, then buy it!

  11. Hi this sounds fab I live in Scotland and I have never heard of spaghetti squash are they only sold in America? Where can I get me one? Is it called something else over here? We have butternut squash here.

    Thanks

  12. When I make spaghetti squash….. I don’t cut it AT ALL first. I just take the whole squash.. stab it with a knife or fork on all sides…. and then put it in the microwave whole for 20 minutes… then check- if it’s not slightly squishy and doesn’t seem done- microwave for 3-4 more minutes at a time until done. Meanwhile, throw veggies of your choice in a large skillet, season with soy sauce and whatever seasoning you desire. When squash is done, slice lengthwise, and scrape the innards of the squash out into a bowl or onto a plate, after scooping out all the actual seeds. I typically put the squash in a strainer and squish it down slightly to eliminate extra moisture, because otherwise it makes my stir-fry watery. Then fluff the squash, and put it in the skillet with the veggies and simmering veggie juices/soy sauce. Add more seasoning and soy sauce to taste. It takes a bit more than it would take to season rice, because the spaghetti squash starts out a bit naturally sweet.

    It’s soooo good. :)

  13. I was just like you and always wanted to try it and finally did last year and it is my new winter staple! I mix it with chicken or shrimp, zucchini, mushrooms, broccoli, peppers, onion, sprinkle feta and a chunky spicy marinara sauce. It freezes really well too.

  14. Another awesome thing to do with spaghetti squash is use it as the base for stir-fry! :) Throw it in with lots of other veggies and some soy and spices, and you have stir-fry. :) It does take a fair amount of soy to season it though, to counteract the slightly-sweet taste.

  15. Jasmine K says:

    my mom and i just picked some up tonight and i tried some at my apt. WOW! it is so filling and delicious! Like ridiculously tasty. And no joke about how hard it is to cut.

    I def wanna try this with other types of noodle based dishes too–soooo good!

  16. OH MY GOD! I just made this. Goodbye noodle days. There’s a new spaghetti in town.

    <3 <3 <3

  17. I just tried your method and it’s sooo good! It really has the “I’m eating spaghetti” feeling.

  18. Susie Ludwig says:

    I love spaghetti squash, but I usually eat it with some alta dena cheese on top which is very tasty. I will be trying your recipe though……

  19. I haven’t had spaghetti squash in ages, should buy one tomorrow :) I think it goes nicely with spicy (vegetarian) bolognese sauce.

  20. I love spaghetti squash too! I tried making it for the first time about a month ago. It was so much fun to make the “noodles.”

  21. Jaylynn Welch says:

    Wow, I’ve never even heard of that squash. but sounds great and tasty. I’m always looking for low cal, but good eats. I’ll try to find that at Tjoe’s soon

  22. I’m eating as I type this. I tried your recipe, it’s really good!

  23. My mom and I just purchased spaghetti squash from the grocery store! We’ll be making it sometime this week :)

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