recipe | spaghetti squash

Ok, so this is not really a recipe as much as it is a “how-to”.  I have always loved spaghetti squash when ordered at a restaurant, but for some reason I felt overwhelmed by the notion of preparing it at home. Why? I have no idea. It might be one of the easiest types of squash to make!  About a year ago while perusing the farmers market, I decided to buy one on a whim.  It was not intimidating at all, in fact it could not have been easier… and now we eat it all the time.



  • 1 large spaghetti squash, find one with a nice deep yellow skin
  • 1 cup of water
  • sharp knife
  • rimmed baking pan
  • fork


Pre-heat your oven to 375. Pierce the skin of the squash with your knife several times in different areas. Pour about 1 cup of water into the bottom of the rimmed baking sheet. Place the whole squash into the pan with water. Carefully place in the oven.  Cook for about 45 minutes to 1 hour. When cool enough to handle, cut in half lengthwise.  Scoop the seeds and fibrous strings from the center (feel free to save the seeds if you want to roast them later). Lastly, scrape the edges with a fork, to shred the pulp into strands and place into large bowl. Just work your way around the squash until you have an empty shell. I LOVE the flavor spaghetti squash, which is pretty mild and slightly sweet. My favorite way to eat it is by simply adding a little salt, pepper and fresh herbs. But we also eat it with a little homemade marinara or basil pesto on top accompanied by my lentil clusters….a recipe I will be sharing with you soon. Enjoy!

images in this post are personal photographs | kindly credit this site if used


2 thoughts on “recipe | spaghetti squash

  1. Pingback: recipe | lentil clusters | lovely+light

  2. Pingback: Fall at the Farmer’s Market | lovely+light

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