Cooking Spaghetti Squash

One of the best things about moving to the States is that I never run out of things to be fascinated by. It’s so completely different from where I come from, that I get excited about the smallest things. Spaghetti squash being one of them. I had never even heard of it before. It’s a vegetable totally alien to me. I have seen it in recipe books before, but it always baffled me how they turned it into strands of spaghetti.

I googled it to find out more about this mysterious vegetable, only to find out it’s natural tendency to break up into stands when cooked. Wow! How cool is that? So I had to try it out for myself. I went out and bought me some spaghetti squash…and learned how to cook it.

I kept it simple- Roasted spaghetti squash, drizzled with a little olive oil, a sprinkling of salt, pepper, garlic poweder, parsley and then tossed with freshly grated parmesan cheese. Yummm. It was lovely! It’s flavorful, healthy and gluten-free! So now I’m going to let you guys in on my introduction of this fascinating vegetable in case you haven’t tried it already.

Cooking Spaghetti Squash

Spaghetti Squash
2 tbsp Olive oil
2 tsp Garlic powder
salt & pepper to taste
Finely chopped parsley
Parmesan Cheese

– Pre-heat your oven to 375F. Use a sharp knife to cut down the middle of the squash, length-wise. Don’t be surprised at how hard raw squash is.
– Then scoop out the seeds using a spoon.
– Place the squash, cut-side down on a foil lined baking sheet and pop it into the oven for an hour to roast.
– After 1 hour, take the squash out of the oven and let it cool for about 30 mins.
– Once it cools comes the fun part. As you can see already the spaghetti squash has a natural tendency to form stands.  With the help of a fork, pull the strands away from the sides of the squash. Once you’ve loosened up all the sides you can just scoop up all the strands by pulling from under it.
– Drizzle some olive oil, salt, pepper and garlic powder.
– Then toss in some freshly grated Parmesan cheese and finely chopped parsley.
– It’s as simple as that…ta da!


  1. says

    Oh this is awesome! I just received a couple spaghetti squashes in my CSA box this week and hadn’t quite figured out the best way to go about cooking them. This step-by-step is definitely going to help me out with my dilemma. Thanks so much for breaking it down in such an easy way. Now I can’t wait to make them. How would you describe the flavor of the squash in relation to other kinds of winter squash? Just curious

    • Noreen says

      To be honest I’m not big on squashes or pumpkin, but seeing how this squash resembled spaghetti (which I love!) I had to give it a go. So I can’t really compare it’s taste. It was milder and didn’t have a distint flavor of it’s own, than I thought it would have, so it took on a lot of flavor from the seasonings I added. I really liked it though. =)

  2. says

    Thank you for the wonderful Tutorial! I had never made Spaghetti Squash before, and it turned out perfectly. I had always heard horror stories of making it in the microwave and it not always being done or overcooked. I served it with a meaty pasta sauce and the husband really liked it was well.

    • Noreen says

      You’re Welcom Jessica! This truly is a never fail method of cooking spaghetti squash…it always comes out perfectly. :-)

  3. Brandi Scardina says

    Thank you so much for this post! I just found this on Pinterest yesterday and I have never had spaghetti squash so I made this today for lunch and I am so excited, healthy noodles! my family loved it even my picky 3yr old we were left wondering why we never had it before!

  4. says

    Hey! Would you mind if I share your blog with my zynga group?
    There’s a lot of people that I think would really appreciate
    your content. Please let me know. Thank you

    • Noreen says

      Clemmie, I have no idea what a zynga group is :s, But as long as my site is properly credited…then by all means share away! I really appreciate you asking…thank you!

  5. rose says

    Love how you put the recipe with step by step picture of how it’s done,helps a lot never had spaghetti squash looking forward of making it for my family,
    They love your potato and tuna meatballs recipe.
    Keep on sharing your great ideas step by step

  6. Anna says

    I just made this, and it is delicious! I did choose to leave out the cheese, though (I have issues with dairy!). So I tossed it with just the olive oil, pepper, and garlic salt. I am looking forward to using the squash in a couple of different ways, but it is great by itself. Thank you for your easy to follow directions and great pictures!


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