Good Eats: How to Make Spaghetti Squash

How to Make Spaghetti Squash by

I must admit that when the weather is cold and the holidays are in the horizon, I find myself wanting comfort food plentiful. For me, that’s a delicious pasta dish (any pasta dish … Whatever!). But since I would fit into my costume year-end party, try to resist the carbohydrate load every night. That’s what I’ve discovered a magical and delicious creation called spaghetti squash few years ago. spaghetti squash is an elongated light yellow squash that, when baked, becomes stringy inside. This allows you to make a dish like pasta. And it lends itself to almost any taste! It’s a pretty amazing and healthy for all my fellow pasta lovers there is an alternative.

The only spaghetti squash recipe you'll ever need is on today!

Today, I show you how to make a basic recipe tasty spaghetti squash. For this, simply cook your pumpkin then add the marinara sauce and basil. Yum. But keep reading until the end of the entrance to see some of my other favorite twists on this dish …

Easy tomato basil spaghetti squash


  • 1 spaghetti squash
  • olive oil
  • marinara sauce
  • fresh basil
  • salt and pepper to taste

Easy Tomato Basil Spaghetti Squash by


1. Take your spaghetti squash, and cut lengthwise. This can be a bit difficult, so use a serrated knife (be careful!). Once cut in half, remove all seeds. You can also keep all of spaghetti squash and prick it all over with a sharp knife, if you are having trouble cutting it lengthwise.

An easy and delicious spaghetti squash recipe.

2. Preheat oven to 350 degrees. Place aluminum foil on a baking sheet. Place your pumpkin (halved or whole) on the baking sheet, and bake for 30-40 minutes if halved, and about 50-60 minutes if a whole.

Spaghetti squash has never been more delicious today on

3. Your pumpkin is ready when it can be easily pierced with a sharp knife. If yours the whole oven, take it out of the oven, let cool, then cut in half lengthwise and remove all seeds.

4. Once your pumpkin halves are cool enough to handle, use a fork to scrape the inside. You begin to see strands of noodles this aspect is where the name squash “spaghetti” gets! If it seems difficult to scrape, return to oven to bake for another 10 minutes. Scrape all the interiors in a container until it leaves only the pumpkin shell.

5. Meanwhile, heat olive oil in a large skillet. Add the spaghetti squash to the pan with a little salt and pepper and mix for about 2 minutes.

6. Serve warm in a covered with marinara sauce and fresh basil leaves bowl. Enjoy!

This spaghetti squash recipe is just as yummy as it looks!

This recipe is as delicious as it looks. Furthermore, it is a light and healthy pasta on those cold winter nights alternative. I guarantee you will be satisfied by the warm and seasonal flavors.

If you loved this recipe and want to try more dishes of spaghetti squash, here are some of my favorites:

What is your favorite recipe healthy winter?

I hope it gives spaghetti squash try. Let me know if you like in the comments!

LC Equipment

Photos Yoni Goldberg and Stephanie Todaro to

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