This lesson is 413 words, a 1 min 39 sec reading time. It is part of the Fall Collection.
📍 Introduction
Sometimes referred to as nature’s gluten-free pasta, spaghetti squash serves as a practical & tasty base for many meals. It has a texture reminiscent of noodles yet carries the nutritional value of a hearty root vegetable (42 calories & 10% of your daily fiber requirement per cup). Beloved by kids, vegetarians, and health nuts alike, this fall favorite may be one of the ultimate healthy crowd-pleasers.
Roasted spaghetti squash costs about $1.50/lb, requires only ~10 minutes of active work, and stores for almost a week, making it exceptionally high leverage. With that said, the squash is relatively bland, so you’ll want to make sure to spruce it up with a delicious topping or sauce. There are some ideas listed below. Best of luck!
🧂 Ingredients
Spaghetti squash
Olive oil
Salt & pepper
⏲ Instructions
Preheat oven to 400°F
Slice squash lengthwise & scoop out seeds
Brush or wipe with olive oil & salt/pepper to taste
Roast face-down for ~30-40 min, or until tender.
Let cool a bit. Scrape & fluff insides with a fork.
Top or mix & enjoy!
📓 Toppings Reference Guide:
Vegetables: sautéed greens, tomato sauce, roasted vegetables
Protein: bolognese, sautéed ground beef/pork, poached egg, nuts, chickpeas
Creamy: cheese (e.g., parmesan, feta, gruyère), pesto, toasted pine nuts, cream/béchamel sauce
Herbs: oregano, lemon zest, basil, parsley
Spices: paprika, onion powder, curry, garlic powder, turmeric, garam masala
🗂 Recipe Box:
86 Spaghetti Squash Recipes [Country Living]
Garlic, Parsley & Breadcrumbs [NY Times]
Baked with Cheese [NY Times]
Lemon & Pesto [Love & Lemons)
Chickpeas, Kale & Pinenuts [Love & Lemons)
📝 Notes, Tips & Tricks
The squash is ready when the interior is tender or the exterior skin has slightly collapsed.
While often available year-round, peak season is early fall through winter.
When purchasing, look for squashes that are firm, smooth & yellow.
For creamier squash roast ~1 hour. For al denté strands, roast 30-40 min.
The seeds are delicious when roasted. To make, clean them, toss in olive oil & salt, and roast for about 15 minutes (alongside the squash). Add spices (e.g., turmeric, paprika, cinnamon) to dress them up.
Uncooked, uncut spaghetti squash lasts for up to 3 months. Store in a cool, dry place. Once cut & cooked, it lasts ~ 5 days.
To freeze cooked squash, portion the noodles and save in small, airtight zip bags or Tupperware.
🎓 Further Study
Fall Collection [Life School]
7 Methods for Cooking Spaghetti Squash [The Kitchn]
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Roasted Spaghetti Squash 🍂🍝🎬