Sunday, November 15, 2020

Baked Spaghetti Squash - 2 ways

 You may or may not be a fan of these very versatile Spaghetti squash, but I am.

Actually, I have to admit to overdoing them back in the early '80's', I had them for every meal of the day it seemed, and I got tired of them. 

But they're back on my list of faves again.  

Why am I talking about Spaghetti Squash? 

Well, I was invited to a new blogging group who are going to be posting fun recipes on Sunday's, called  Sunday Funday. I want to say thank you to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for inviting me and also, of course, starting up something fun.  I don't know if I will make it every week, but I can try. 

This week the theme is "Squash It To Me!"  Our hostess is Rebekah of  Making Miracles.

My first foray into posting with them, is also kind of fortuitous.  They're featuring squash recipes this week, and a friend gave me a couple of spaghetti squash last week.   

So I had fun.  If I can't have fun in the kitchen, I don't want to play. 

So there. 

I did say I was going to make this two ways.  (there is also a third option, cause, why not?)

First off, you need to bake the squash, that's the only way you'll get the stringy insides out.  And here's where the magic begins.  Cut the squash in half, lengthwise, remove the seeds, and bake in a 400 degree oven until they're soft and cooked all the way.  I did one half upright and the other half cut side down.  I wanted to see which way I preferred.  After cutting them, I pierced them a few time with a fork, kinda like when you bake potatoes.

I sprayed each cut side with some olive oil cooking spray, placed one half cut side down and the other cut side up on a baking sheet.  

They then baked for 40 minutes. 

After I removed them from the oven, I let them cool for a good half hour or so, just til they were cool enough to handle.  However the one with the cut side up, ended up back in the oven for another 20 minutes, cut side down.  It wasn't done enough, and I liked the caramelized effect and taste much better of the squash which had been baked, cut side down.

After baking, loosen the insides with a fork, and use a fork to scoop out the strings. 

Baked Spaghetti Squash

 Cause those 'strings' inside is why it got called Spaghetti Squash and it's a great substitute for Pasta.

I like them topped with a scoop of my homemade Spaghetti Sauce, but you can top them with Marinara Sauce to make them not only keto friendly, but also gluten free. 

Baked Spaghetti Squash with Meat Sauce

And it's also a great low carb choice.

So that's usually my go to, first choice.   I even freeze the leftover Spaghetti squash for future meals.  

I've been buying a frozen veggie mix called Japanese Style stir fry. It's got a good mixture of the veggies I like and it's a quick and easy short cut to stir fry for dinner.  

You know where I'm going with this, don't you?  

Baked Spaghetti Squash in Stir Fry

I used some of the spaghetti squash in place of the noodles in the stir fry.   What can I say, I like my veggies.  

Spaghetti Squash Stir Fry

Baked Spaghetti Squash in Stir Fry

And... I know I said I'd share how to make it two ways, but here's the third choice.  

After cooking it, add some butter, a little maple syrup (which I have lots of, courtesy of good friend), and serve it as a side to chicken or even turkey, or just eat it all like I did.  

Baked Spaghetti Squash with Maple Syrup

I did get a little bit much of the Maple Syrup on there, but it still tasted amazing.  I would suggest maybe 1- 2 tablespoons of Syrup and 1-2 tablespoons of butter per half Spaghetti Squash.

And ummm, the seeds I took out of the middle, I washed them off, sprinkled them with a little salt and roasted them in the toaster oven for a snack. Treated them just like sunflower seeds, and they were delicious. 

Toasted Squash Seeds


There are some awesome Squash Recipes here, check them out.



Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. Three ways to eat that delicious squash. Yum! I have never tried the second and third preparations. I'll have to fix that soon. Thanks for the inspiration.

    1. You're welcome. I know you'll come up with some incredible variations.

  2. Yum! I love spaghetti squash and your ways to make it look yummy!

    1. I love it as well, and love trying new ways of fixing it.

  3. I love spaghetti squash too and serve it in many different ways, just as I would spaghetti noodles. Great tips today Sid.

    1. Thanks. I think it's one of the most versatile of squash. I also just like it plain with a touch of butter.

  4. Great recipes with squash, love them!

  5. I have become slightly obsessed with spaghetti squash in the past month - it's so easy to work with and makes such a fantastic alternative to a carb base for so many sauces and dishes!

    1. It is amazingly versatile. Now that I'm reminded of just how much I like it, I'll be using it a lot more.

  6. Thanks so much for sharing with us at Full Plate Thursday, 511. We will be live for our special Thanksgiving Edition on Tuesday this week, be sure and stop by! Hope you have a very special Thanksgiving!
    Miz Helen


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