Spaghetti Squash

Since the coronavirus appeared in our area in mid-March, my family has mostly stayed in “quarantine”. Before then, I usually went to the grocery store with my 3-year-old a few times per week. Now I am the only one going into the store, and I am only going every 12-14 days. In the beginning, I was mostly buying pasta and rice and canned and frozen fruits and veggies since they were the easiest to pick out and would last the longest. I am now buying fresh produce every time I shop, so we are able to have more healthy meals in the first week after a shopping trip. After having so much pasta, we were very happy to trade it out for a fresh spaghetti squash. One medium squash is enough for two people to each have a generous serving but it is good to cook two at a time so you can have leftovers for lunch or a second dinner. This dish is very versatile. It is great with marinara sauce and tastes very much like spaghetti. You can use olive oil and garlic with some other veggies, and possibly vegan Parmesan. It’s great as a southwestern dish also.


Here is the recipe:

Spaghetti Squash


  • Spaghetti squash
  • Olive oil or water
  • Marinara sauce or toppings of choice


  1. Preheat oven to 400 degrees.
  2. Use a large knife to remove the stem and the bottom of the squash. This will allow the squash to stand while you cut it in half.
  3. Cut the squash in half.
  4. Use a spoon to scoop the seeds out.
  5. Coat the flesh with olive oil and place the squash with the cut side down in a baking dish. You can also cover the bottom of the dish with water and place the squash with the cut side in the water if you want to avoid oil.
  6. Bake for 30-40 minutes, until tender. A fork can easily pierce the skin when it is done.
  7. Remove from oven. When the squash cools, use a fork to remove the squash from the skin. You can also fluff the squash and use the skin as a bowl.

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