Spaghetti Squash

How in the world did I go 29 years without knowing or tasting a spaghetti squash? I absolutely love and adore the girls I work with, lunch time is my favorite time of the day, yes we get to finally eat but my favorite part is getting to actually dive in deeper and get to know each other, walk through some tough times and some great times, and share recipes!! These girls can cook!! I love it, we are constantly sharing ideas. So my friend Allison brought spaghetti squash the other day, what really?! A vegetable that looks and mimics spagetti noddles! Heaven for this girl who has gluten sensitivity and have always watched my carbohydrate intake. So my other sweet friend Caroline had purchased an extra spaghetti squash and brought it to me so I thought I would give it a try. If you are like me, the thought of how in the world do you cook this thing and how does it work may cross your mind. Please pardon my attempt (as it is my first) but I thought I would try a step by step approach on how to cook it!

So here goes:

Step 1: cut squash lengthwise in half, remove seeds. Squash on left is with seeds, squash half on right is without seeds.

Step 2: Rub lightly with olive oil and place face down on cooking sheet.

Step 3: Cook for 30 min on 350 degrees.

What they will look like after being cooked.

Step 4: Using a fork begin to scrape out the insides. It will begin to resemble spaggheti noodles.

(After all "noodles" have been removed)

Step 5: Take insides and place in big mixing bowl

What it will look like in mixing bowl.

Step 6: Now make any sauce you would like to mix with it. I made our favorite mushroom sauce to go with ours, but be creative anything you would serve with spagghetti noodles is perfect-marina, alfredo, Vodka sauce. You name it you can use it.


Mushroom sauce adapted from Sweet Paul

1/2 lb mushrooms (finely chopped)
1 onion (chopped)
2 garlic cloves
1/2 cup chicken stock
1 1/2 cups cream
2 tablespoons fresh dill (chopped)

Saute mushrooms, onion, and garlic clove in 2 tablespoons olive oil until mushrooms golden brown and onions soft.

Add 1/2 cup chicken stock, 1 1/2 cup cream, and 2 tablespoons chopped fresh dill.

Let simmer for about 5 minutes, season to taste with salt and pepper.

See very simple, easy, and delicious!


  1. Spaghetti squash is all the rage... Love ya sweet friend!

  2. I can't believe you have never had spaghetti squash!!! My mom makes it a YUM!