Roasted Spaghetti Squash with Herbs

Recipe adapted from

1 spaghetti squash (about 4 pounds), halved lengthwise, seeds removed


1 tablespoon extra-virgin olive oil, plus more for brushing
1 tablespoon packed light-brown sugar
Coarse salt and freshly ground pepper
1/2 cup grated Parmesan cheese (about 2 1/2 ounces)
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh cilantro

1. Preheat oven to 400 degrees. Brush cut sides of squash with oil,

and sprinkle with sugar

and salt and pepper to taste.

Place squash, cut sides down,

on a rimmed baking sheet. Roast until tender, about 45 minutes. Let cool slightly on sheet on a wire rack, about 10 minutes.

2. Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste. Toss, and serve immediately.




Spaghetti Squash with Onion, Garlic, and Parmesan


Alternatively, microwave the whole squash for 2-4 minutes (to soften enough to cut lengthwise). Place squash cut-side down on baking sheet and roast for 30 minutes until tender.

1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
1/2 a yellow onion, chopped
2 cloves garlic, finely minced
1/4 cup finely minced parsley
1/2 teaspoon salt (or to taste)
1/4 cup shredded parmesan cheese

Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.

Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.

Heat a large saute pan to med low heat add butter and onion saute for 5-7 minutes
then add garlic. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese
and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) – but if you like it softer, cover the pan and cook 2 more minutes.


Spaghetti Squash, Tomato, Pepper and Onion Salad


Baking Your Squash

Just like baking a potato, you want to make a few small holes in the skin of the squash so it doesn’t burst, then roast it in an oven preheated to 350 (or even 375 depending on if you’re using your oven for other things as well). It should take about an hour. Once done, remove the squash and cut it in half right away so it doesn’t continue to bake on the inside. You can let it cool for a moment, then scrape out the seeds. Using a fork, scrape out the strands of spaghetti squash into a colander. Toss the strands with 3/4 teaspoon salt and let the squash drain while it cools completely.

1 spaghetti squash, roasted as above
1 1/4 teaspoons kosher salt, divided
Pepper to taste
3 tablespoons red wine vinegar
1 clove garlic, minced
1/3 cup olive oil
1 medium red onion, sliced
1/2 pint cherry tomatoes

Mix the salt, pepper, vinegar and garlic together, then whisk in the oil. Toss with the squash, onion, pepper. Chill, covered. Just before serving, add the tomatoes.


Spaghetti Squash

Normy and I tried Spaghetti Squash for the 1st time a few weekends ago thanks to dinner at Amy’s! That dinner was kinda special! It’s not to often people cook for me, and cook good! (there I said it) So we went to Amy’s and not only was it a fabulous dinner, but it was also gluten-free and it was the first time we tried Spaghetti Squash and let me tell you! There will be many more Recipes in the future on this blog of Spaghetti Squash. Amy and ger family opened a whole new door of food for us!

So when Amy’s Hubby Jeff made us Spaghetti squash he put it in a baking dish filled half way with water. So that is how Normy and I did it. Yes I know MICROWAVE! So against the ways of JAMIE cooking!

Soooooo get you a spaghetti Squash. We got a pretty good-sized one…


Cut it in half…Or at least try to then get your hubby to help you so you don’t hurt yourself (like me)


clean the seeds out (good work Normy)


Then get a glass baking dish that the squash will fit in and will fit in the microwave and put one half of the squash flat side down and fill half way with water and put in microwave for about 15-20 minutes.

once its done, flip it over (don’t burn yourself) and get a fork and scrape the sides and it will look like hash browns. That’s what it reminded me of the first time I saw Jeff do this…Then after scrapping the sides and getting all the squash that will come off the sides and bottom
add in about 2 tablespoons of butter

and salt and pepper


Mix butter and salt and pepper in and I put all the squash over the butter to help it melt and kinda stir it up best you can, then pour it in a bowl and add a little more salt and pepper and you could even add more butter if you wanted too

or more pepper (Like me)

Serve hot and you won’t be disappointed! To me they taste like hashbrowns and look like them too!