Spaghetti Squash

Fall is my favorite season; sweatshirts, crunchy leaves, the bugs are gone and the squash is harvested!  Spaghetti squash is a weird and wonderful veggie, so let’s explore that one in particular today.

This variety of squash has a very mild, slightly sweet taste. When it’s cooked, it separates into strands that resemble spaghetti. It can be prepared in a zillion ways, and it’s a reasonable substitute for pasta.

In fact, if you are looking to cut carbs and/or calories – check this out:

1 Cup Spaghetti Noodles
Calories: 220
Carbs: 43

1 Cup Spaghetti Squash
Calories: 32
Carbs: 7

Cook your spaghetti squash first, then use it for recipes.  There are many ways to do the initial cooking – microwave, bake, Instant Pot and more.

First, cut the squash in half and scoop out the seeds.  If you want longer strands, cut it in half crosswise vs. lengthwise.


If you are having trouble cutting the squash, microwave it for a few minutes first to soften it.

Here is a video with one of my favorite cooking methods:

I also like making it in my instant pot, although I usually have to do one half at a time in my 6 quart pot.  Cut the squash in half crosswise, scoop the seeds, add 1 cup of water to the Instant Pot, cook it on high pressure for 7 minutes and do a quick release.

Once your squash is cooked, you are ready to make a recipe.

For a basic side, try this peppery dish:

For light and tasty spaghetti and meatballs, try this one:

Here’s a low-carb riff on Philly Cheesesteak:

These Shrimp Pesto Bowls are company-worthy:

So hit the market, grab some spaghetti squash and give it a try!  It’s tasty and it’s fun to make.



PS: You can serve this Thai Chicken over spaghetti squash instead of noodles!