Broccoli Cheddar Stuffed Spaghetti Squash.

Dinner tonight is broccoli cheddar spaghetti squash! Oh my. I mean, I could get my veggies in like this every day. I crave anything broccoli cheddar and this melty, cheesy broccoli sauce stuffed into tender spaghetti squash noodles does not disappoint. It’s satisfying and comforting and tasted like heaven! It seriously blows my mind that […]

The post Broccoli Cheddar Stuffed Spaghetti Squash. appeared first on How Sweet Eats.

Dinner tonight is broccoli cheddar spaghetti squash! Oh my.

broccoli cheddar stuffed spaghetti squash

I mean, I could get my veggies in like this every day.

cheesy broccoli cheddar spaghetti squash

I crave anything broccoli cheddar and this melty, cheesy broccoli sauce stuffed into tender spaghetti squash noodles does not disappoint. It’s satisfying and comforting and tasted like heaven!

It seriously blows my mind that I didn’t enjoy anything broccoli cheddar when I was kid. Actually, I’m pretty sure that I would order broccoli cheddar stuffed potatoes and just eat the cheddar and the potato. Riddle me that.

fresh roasted spaghetti squash

These days, broccoli competes for my number one favorite vegetable. It absolutely blows my mind. If you would have told me when I started this blog that I’d actually learn to love almost every vegetable, I would have laughed in your face. Hysterically.

Super glad things have changed around here! If I can become a veggie lover, anyone can. Trust me.

So!

Much like my spaghetti squash parmesan, this is a staple for us when it comes to cozy fall weeknight dinners. The kids love that they can have a “bowl” made of squash and it helps that the mixture is fully of golden brown bubbly cheese. 

cheesy melty broccoli cheddar

It also comes together so easily! The worst part is probably having to actually CUT the squash. But you gotta cut it in half! (P.S. here’s a little trick to make it easier.)

First, you roast the squash so you can scrape the noodles a bit. The edges get golden and caramely and smell incredible. While the squash is in the oven, you sauté some broccoli and shallot and garlic and stir in milk and cheese, making a quick cheesy sauce. 

stuffed the spaghetti squash with broccoli cheddar

Then you stuff the broccoli cheddar mixture into the squash boats, sprinkle with a little more cheese and breadcrumbs and bake until bubbly.

Yessss.

Bake until bubbly.

broccoli cheddar stuffed spaghetti squash

Oh my word.

This is so, so delicious. So hearty, but kind of light at the same time if that makes sense? It’s weeknight perfection.

It will become a new favorite dinner!

broccoli cheddar stuffed spaghetti squash

Broccoli Cheddar Spaghetti Squash

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Broccoli Cheddar Spaghetti Squash

This broccoli cheddar spaghetti squash is so comforting and satisfying. Tender squash noodles stuffed with melty, cheesy broccoli. Delish!
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Author How Sweet Eats

Ingredients

  • 2 spaghetti squash, cut in half with seeds scraped out
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • 3 cups broccoli florets
  • 1 cup milk
  • 2 cups grated white cheddar cheese
  • ¼ cup seasoned panko breadcrumbs

Instructions

  • Preheat the oven to 400 degrees F. Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray with nonstick spray.
  • Slice the spaghetti squash in half lengthwise and scrape out the sides. Brush the cut sides with olive oil. Place the squash cut-side down on a baking sheet. Roast for 25 minutes.
  • While the squash is roasting, heat the olive oil in a skillet over medium-low heat. Add the shallots and garlic and cook for 2 minutes. Stir in the broccoli florets and cook, stirring often, for 6 to 8 minutes, until they are slightly softened. Stir in the milk and cook for 1 to 2 minutes, until it is warmed through. Stir in 1 cup of the cheddar and turn off the heat. Stir until the cheddar melts.
  • Remove squash from the oven and flip them over. Use a fork to scrape some of the squash. Season the squash with salt and pepper. Evenly distribute the broccoli cheddar mix in each squash bowl. Sprinkle the remaining cheddar on top. Sprinkle on the breadcrumbs.
  • Return the sheet to the oven and bake 10 to 15 minutes, until the cheese is golden and bubbly.

broccoli cheddar stuffed spaghetti squash

Those golden cheese bits. OMG.

The post Broccoli Cheddar Stuffed Spaghetti Squash. appeared first on How Sweet Eats.

Lemon Butter Spaghetti Squash with Feta.

Definitely trying to brighten winter with this lemon spaghetti squash! Okay after this, I SWEAR that I’m done with the lemon. For now. I know that things have been very lemon-heavy over here lately but it’s.just.so.good. I mean, it’s always good but right now during the peak of citrus season, it’s incredible. It’s like the […]

The post Lemon Butter Spaghetti Squash with Feta. appeared first on How Sweet Eats.

Definitely trying to brighten winter with this lemon spaghetti squash!

This lemon spaghetti squash is tossed in a lemon garlic butter and topped with feta, sliced toasted almonds and fresh herbs. It's delicious!

Okay after this, I SWEAR that I’m done with the lemon. For now. I know that things have been very lemon-heavy over here lately but it’s.just.so.good. I mean, it’s always good but right now during the peak of citrus season, it’s incredible.

It’s like the past month has tasted like one ginormous lemon bar!

spaghetti squash

I’m wrapping up work for my latest cookbook (out next year!) and one of the recipes that I’ve made approximately 10 million times over the last two years is a what I call a lemon butter chicken. The recipe will be in the book and it’s incredible – so basic but so good that we go through phases of making it once a week. I live for it. 

That’s a very rambly  (and unfair!) way of saying that I took some inspiration from that recipe and threw this together. Spaghetti squash, for the win! We actually shot this recipe waaaay back in November, when meyer lemons first came on the scene here. I’ve been dying to share it and today, I’ll be making it over on instagram if you want to see it in action. 

spaghetti squash

Never did I ever think I’d want to attack a plate of squash. Until now.

Look at that!

I reeealllly suggest making the recipe with the butter listed because it cuts the tartness of the lemon, while providing a richness to the squash. It’s the fat we need with the acid we need and the flavor is DELISH. 

On top? Of course you know that I need toppings. I crave the CRUNCH! I went with feta here for the creaminess and then sliced almonds for the crunch. A sprinkling of fresh herbs add a refreshing brightness that we need in this season too. 

This lemon spaghetti squash is tossed in a lemon garlic butter and topped with feta, sliced toasted almonds and fresh herbs. It's delicious!

Also! You can totally make and eat this inside the spaghetti squash skin, much like my spaghetti squash parmesan! It’s easier that way if you’re making it for yourself. If you’re making it for your family or even for two people, scrap it out and toss it in the sauce.

I was also inspired to make this recipe because my uncle brought a simple yet delicious spaghetti squash dish to Thanksgiving dinner and I couldn’t stop thinking about it. Even though the squash is a pain to cut, most of the prep time here is completely hands off! It’s a great side or light meal if you need some fresh ideas. 

That’s exxxxactly the kind of recipe that I love.

This lemon spaghetti squash is tossed in a lemon garlic butter and topped with feta, sliced toasted almonds and fresh herbs. It's delicious!

Lemon Butter Spaghetti Squash

Lemon Butter Spaghetti Squash

This lemon spaghetti squash is tossed in a lemon garlic butter and topped with feta, sliced toasted almonds and fresh herbs. It’s delicious!

  • 1 spaghetti squash
  • 2 tablespoons unsalted butter
  • 1 meyer lemon, (juiced and zest freshly grated)
  • 1 garlic clove, (finely minced)
  • ¼ teaspoon freshly cracked black pepper
  • Pinch of salt
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons sliced almonds, (toasted if you wish!)
  • 2 tablespoons chopped fresh herbs, (like parsley or basil)
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment or foil.
  2. Slice the spaghetti squash in half lengthwise, right down the center. Scrape out the seeds (I like to use a grapefruit spoon for this) and place it on a baking sheet. Spritz or brush it with olive oil and sprinkle with salt and pepper.
  3. Roast the squash for 30 to 35 minutes, or until the strands easily scrape away from the sides.
  4. Right before the squash is finished roasting, heat a skillet over medium-low heat and add the butter. Once melted, stir in the garlic and cook for 30 seconds. Stir in the lemon juice, zest and a sprinkle of salt and pepper. Bring the mixture to a simmer then turn off the heat.
  5. Once the squash is all scraped from the skins, place it in a bowl or on a plate and gently toss with the lemon butter. I kind of swirl it with my fork so most of the pieces get coated. Sprinkle on the feta, almonds and herbs. Serve immediately!

My day is actually happier now thanks to this.

The post Lemon Butter Spaghetti Squash with Feta. appeared first on How Sweet Eats.

Spaghetti Squash Casserole

This cheesy baked spaghetti squash casserole is a winner! It stars Italian style flavors: pesto, artichoke, mozzarella, and Parmesan cheese. Are you a spaghetti squash fan? But really: who wouldn’t be a fan of those long, nature-made noodles? Spaghetti squash is making it into all sorts of dishes that squash wouldn’t be caught dead in decades earlier. Spaghetti squash mac and cheese. Spaghetti squash pad Thai. And here in Alex and my latest creation: spaghetti squash casserole! This casserole is an Italian style spin on the traditional, featuring basil pesto, sundried tomatoes, mozzarella cheese, and Parmesan cheese. It’s seriously hearty and satisfying. (Our 2 year old was all over it!) Ready to get started? Spaghetti squash casserole: Italian style! There are all sorts of spins on spaghetti squash casserole: this version uses Italian flavors to make a tangy, savory and cheesy version. Here are the major features: Basil pesto is swirled into the squash noodles, which brings an overall garlicky savoriness. Fresh mozzarella cheese creates gooey pockets and grated Parmesan cheese brings texture and even more savory flavor. Artichoke hearts and sundried tomatoes bring in a tangy Italian-style element. Is it a main or a side dish? One important question […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This cheesy baked spaghetti squash casserole is a winner! It stars Italian style flavors: pesto, artichoke, mozzarella, and Parmesan cheese.

Spaghetti squash casserole

Are you a spaghetti squash fan? But really: who wouldn’t be a fan of those long, nature-made noodles? Spaghetti squash is making it into all sorts of dishes that squash wouldn’t be caught dead in decades earlier. Spaghetti squash mac and cheese. Spaghetti squash pad Thai. And here in Alex and my latest creation: spaghetti squash casserole! This casserole is an Italian style spin on the traditional, featuring basil pesto, sundried tomatoes, mozzarella cheese, and Parmesan cheese. It’s seriously hearty and satisfying. (Our 2 year old was all over it!) Ready to get started?

Spaghetti squash casserole

Spaghetti squash casserole: Italian style!

There are all sorts of spins on spaghetti squash casserole: this version uses Italian flavors to make a tangy, savory and cheesy version. Here are the major features:

  • Basil pesto is swirled into the squash noodles, which brings an overall garlicky savoriness.
  • Fresh mozzarella cheese creates gooey pockets and grated Parmesan cheese brings texture and even more savory flavor.
  • Artichoke hearts and sundried tomatoes bring in a tangy Italian-style element.
Spaghetti squash casserole

Is it a main or a side dish?

One important question before we start: is this spaghetti squash casserole a main or a side? It’s the same question as mac and cheese, really. This casserole would make a stand-out side dish for entertaining. We could imagine it on the table at a pitch in or potluck with other hearty sides. It would be perfect for holiday meals like Thanksgiving or Christmas dinner, but it really works anytime that spaghetti squash is in season. It’s a great vegetarian and gluten free casserole option that works for various diets.

However: this casserole does take quite a while to prepare. The full prep time is almost an hour and a half. We’ll be honest: Alex and I don’t spend this much time on a side dish if we’re not entertaining. So, if we were making it just for us, we’d serve it as a main dish! Add a green salad and green beans and suddenly it’s a vegetarian main dish.

This casserole could also be a hearty savory brunch option! It would be perfect for brunch for holiday entertaining, or a baby shower or bridal shower brunch.

Spaghetti squash casserole

Can you speed up prep time on spaghetti squash casserole?

You can! There are some make ahead tips and short cuts we have in mind. Here’s what we’d suggest if you’re running low on time:

  • Make the spaghetti squash in advance. One idea to speed up prep time is to make the spaghetti squash in advance! If you meal prep, roast or pressure cook the spaghetti squash up to 2 days in advance. Refrigerate, then assemble the casserole. Just bake it a little longer until the squash is warmed through.
  • Pressure cook the spaghetti squash. Got an Instant Pot? If so, our Instant Pot spaghetti squash takes just 30 minutes from start to finish. It’s a big time saver versus roasting it!
Roasted spaghetti squash

How to cut spaghetti squash

What involves the most technique in this spaghetti squash casserole? Cutting the squash! Our trick for getting the longest noddles is to cut the squash in half width-wise instead of lengthwise. The strands of the squash actually run around the width of the squash, not the length. It’s also easier to cut this way so the knife doesn’t slip. Here are the basic steps of how to cut a spaghetti squash (and see the video below!):

  1. Find a small sharp paring knife. This sounds counter-intuitive! But it’s the safest method because it helps to prevent the slippage that can happen with a large knife.
  2. Cut the squash around the middle, width-wise. To cut, pierce the knife into the squash and swing down, making small slices around the squash until it breaks in half. This makes the longest strands or “noodles”.
  3. Remove the seeds. Use the knife to cut around the seeds, then scoop out the seeds with a spoon.

Ways to make it a meal!

This spaghetti squash casserole can be served as a main dish or a side dish. As we mentioned above, with the prep time (1 hour 30 minutes) we’d use it as a side for entertaining. To make it into a vegetarian dinner recipe, here are a few side dishes you could pair with it!

Spaghetti squash casserole

This spaghetti squash casserole recipe is…

Vegetarian and gluten-free.

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Spaghetti squash casserole

Spaghetti Squash Casserole


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  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 as a side, 4 as a main

Description

This cheesy baked spaghetti squash casserole is a winner! It stars Italian style flavors: pesto, artichoke, mozzarella, and Parmesan cheese.


Ingredients

  • 1 medium spaghetti squash
  • 1 teaspoon olive oil
  • 2 cups baby spinach
  • 1 14-ounce can quartered artichoke hearts, chopped
  • 1/4 cup sun dried tomatoes, chopped
  • 1/4 cup basil pesto
  • 1 teaspoon kosher salt
  • 4 ounces fresh mozzarella, torn into pieces
  • 1/2 cup grated Parmesan cheese,  plus additional for sprinkling

Instructions

  1. Cook the spaghetti squash: Roasted Spaghetti Squash (takes about 1 hour total) or Instant Pot Spaghetti Squash (takes 30 minutes total). You can cook the spaghetti squash in advance and refrigerate until preparing: just bake it longer in the final step until fully warmed through.
  2. Let the spaghetti squash drain for 10 minutes, as instructed in the cooking method above. (This makes sure that the casserole does not have extra liquid.)
  3. Preheat the oven to 400 degrees Fahrenheit (if not already roasting the squash).
  4. While the spaghetti squash cooks, roughly chop the spinach, artichoke hearts, and sun dried tomatoes.
  5. In a large bowl, combine the warm squash strands, spinach, artichokes, sun dried tomatoes, pesto, salt, mozzarella, and the Parmesan cheese. Stir until thoroughly combined and transfer to a medium casserole dish. Sprinkle the top with additional Parmesan cheese. Bake at 10 to 12 minutes until the mozzarella cheese is melted. Serve immediately.

  • Category: Side Dish
  • Method: Baked
  • Cuisine: Italian Inspired

Keywords: Spaghetti Squash Casserole

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Three Cheese Spaghetti Squash.

Three cheese spaghetti squash that is straight out of your dreams? It’s here! Right here. For you to make for dinner tonight.  And it is cheesy, comfort food perfection.  Some of you might remember way back in the day when I shared my squash and cheese recipe. It’s a lighter take on mac and cheese, […]

The post Three Cheese Spaghetti Squash. appeared first on How Sweet Eats.

Three cheese spaghetti squash that is straight out of your dreams?

Three cheese spaghetti squash in a squash bowl! Squash tossed with fontina, gruyere and parmesan to make a creamy comforting meal.

It’s here! Right here. For you to make for dinner tonight. 

And it is cheesy, comfort food perfection. 

roasted spaghetti squash

Some of you might remember way back in the day when I shared my squash and cheese recipe. It’s a lighter take on mac and cheese, captured terribly as many things were in 2009 but still super delicious. And I’m always blown away every fall by how many of you still make and enjoy that recipe. And embarrassed, to be honest, because who wants to go back and read what is basically a diary entry from ten years ago?!

But still. It’s delish and probably my favorite way to enjoy spaghetti squash!

Three cheese spaghetti squash in a squash bowl! Squash tossed with fontina, gruyere and parmesan to make a creamy comforting meal.

How adorable are these squash bowls?!

Three cheese spaghetti squash in a squash bowl! Squash tossed with fontina, gruyere and parmesan to make a creamy comforting meal.

I LOVE cutting spaghetti squash this way because it feels even more like a cozy bowl. Like all of your squash is in that bowl and you can twirl your fork around and enjoy it on the couch while crying your eyes out to This Is Us. Or something like that.

Three cheese spaghetti squash in a squash bowl! Squash tossed with fontina, gruyere and parmesan to make a creamy comforting meal.

So here’s the deal. 

You cut the squash, scrape the seeds and roast it until tender. Scrape the spaghetti squash strands, toss them with some milk or cream, three cheeses and sprinkle with a few crunchy garlic bread crumbs. Bake them again for 15 minutes or so, until the cheesy is extra melty and you essentially have a bowl of squash mac and cheese.

I mean, OMG.

Three cheese spaghetti squash in a squash bowl! Squash tossed with fontina, gruyere and parmesan to make a creamy comforting meal.

This is comfort food HEAVEN.

While I don’t tend to use spaghetti squash as a meal replacement (the chickpea pastas are so much better for that!), this makes a fantastic side dish or meal in itself. Words cannot even explain how much I love this recipe! It makes your kitchen smells amazing and everyone (seriously EVERYONE) who has taken a taste of it? Is completely sold.

Even those who don’t go crazy for spaghetti squash have loved this. 

Three cheese spaghetti squash in a squash bowl! Squash tossed with fontina, gruyere and parmesan to make a creamy comforting meal.

And!!

The best part about this recipe is that you can do this ahead of time!! I have roasted the squash up to three days ahead of time. Don’t pull the squash, just let it cool completely then wrap it up and stick it in the fridge. When you’re ready to make it, stick it in the oven to warm it up, pull the strands, then do the whole milk+cheese addition until melty. It’s embarrassingly easy. And maybe embarrassingly easiER if you use the microwave for all that. You know?

It’s so comforting. So satisfying. Really really delicious. At the same time, it’s rather light because spaghetti squash is, well… light. And you can keep twirling the strands from the sides and “adding” to your squash and cheese bowl as you go. Very much the perfect fall meal.

Three cheese spaghetti squash in a squash bowl! Squash tossed with fontina, gruyere and parmesan to make a creamy comforting meal.

Three Cheese Spaghetti Squash and Cheese

Three Cheese Spaghetti Squash Bowls

Three cheese spaghetti squash in a squash bowl! Squash tossed with fontina, gruyere and parmesan to make a creamy comforting meal.

  • 2 spaghetti squash
  • 1 to 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • ⅓ cup freshly grated fontina cheese
  • ⅓ cup freshly grated gruyere cheese
  • ⅓ cup freshly grated parmesan cheese
  • ¼ cup panko bread crumbs
  • ¼ cup fine seasoned bread crumbs
  • ⅓ to ¾ cup milk, half and half or cream ((milk works, cream will make it richer!))
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment or foil.
  2. Slice the spaghetti squash in half width-wise, right down the center. Scrape out the seeds (I like to use a grapefruit spoon for this) and place it on a baking sheet. Spritz or brush it with olive oil and sprinkle with salt and pepper.
  3. Roast the squash for 30 to 35 minutes, or until the strands easily scrape away from the sides.
  4. While the squash is roasting, toss together the cheeses in a bowl. In another bowl, stir together the breadcrumbs.
  5. Use a fork to scrape the strands of the squash. Pour 2 to 3 tablespoons of milk or cream into each squash, then 2 to 3 tablespoons of cheese. Stir with your fork to toss and mix everything together, making sure the cheese is dispersed. Sprinkle the top with the remaining cheese and the breadcrumbs.
  6. Return the squash to the oven and bake for another 10 to 15 minutes or so, until the cheese is melty and bubbly.
  7. Remove from the oven and serve immediately.

Three cheese spaghetti squash in a squash bowl! Squash tossed with fontina, gruyere and parmesan to make a creamy comforting meal.

p.s if you’re looking for something more tomato saucy, this spaghetti squash parmesan is where it’s at!

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Spaghetti Squash Spaghetti

The best way to eat everyone’s favorite squash? These spaghetti squash spaghetti noodles are sauteed with herbs, then topped with marinara and Parmesan. What’s better than scooping the inside of a squash out into long noodles? Pretty much nothing. We’re smitten with the spaghetti squash over here! There are so many ways to eat everyone’s favorite squash, from swirled with pesto to pad Thai. But the very best way to eat it? As spaghetti! Of course Italian flavors go well with a squash like this, so we’ve doused it in our very favorite marinara sauce and called it meal. Here’s how to cut spaghetti squash, how to cook it, and how to make it into a healthy dinner idea. Quick video: How to roast spaghetti squash (1 minute!) Now, there are two ways to cook the squash for this recipe: in the oven or in the Instant Pot! To demonstrate, we made you a quick video showing how to cut it and roast it. Because the easiest way to learn is to actually watch it, right? Here’s Alex showing how to cut and cook spaghetti squash! Two ways to cook spaghetti squash The hardest part of spaghetti squash: figuring out […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

The best way to eat everyone’s favorite squash? These spaghetti squash spaghetti noodles are sauteed with herbs, then topped with marinara and Parmesan.

Spaghetti squash spaghetti

What’s better than scooping the inside of a squash out into long noodles? Pretty much nothing. We’re smitten with the spaghetti squash over here! There are so many ways to eat everyone’s favorite squash, from swirled with pesto to pad Thai. But the very best way to eat it? As spaghetti! Of course Italian flavors go well with a squash like this, so we’ve doused it in our very favorite marinara sauce and called it meal. Here’s how to cut spaghetti squash, how to cook it, and how to make it into a healthy dinner idea.

Quick video: How to roast spaghetti squash (1 minute!) Now, there are two ways to cook the squash for this recipe: in the oven or in the Instant Pot! To demonstrate, we made you a quick video showing how to cut it and roast it. Because the easiest way to learn is to actually watch it, right? Here’s Alex showing how to cut and cook spaghetti squash!

Two ways to cook spaghetti squash

The hardest part of spaghetti squash: figuring out how to cook it! There are pros and cons to each method. But if you have an Instant Pot, we’d recommend you use it for this one! The flavor difference between the two methods is not perceptible, and the pressure cooker method takes only 30 minutes. (Score!)

Method 1: Roast it in the oven.

This method takes a little over 1 hour total. To get the longest noodles, you’ll cut the spaghetti squash width-wise instead of lengthwise. Because the strands of squash run width-wise, this method gives you long, luxurious noodles. Then you’ll roast it for 40 to 55 minutes, depending on the size and freshness of the squash. Go to: Roasted Spaghetti Squash (the Right Way!).

Method 2: Cook it in the Instant Pot.

Instant Pot spaghetti squash takes only 30 minutes total! You’ll cut the spaghetti squash in the same way. Then it’s just a pressure cooker on High for 8 minutes and a quick release! After draining for 10 minutes, it ends up being just under 30 minutes. It’s the fastest way we know to get to spaghetti squash spaghetti! Go to: Instant Pot Spaghetti Squash.

Spaghetti squash in pan

Important notes on this spaghetti squash spaghetti!

Once you’ve cooked the spaghetti squash, you’ve gotten most of the effort out of the way! For this spaghetti squash spaghetti recipe, you’ll also saute the “noodles” with butter, garlic and herbs to infused those Italian flavors! Then top with your favorite marinara. Here are a few notes on this recipe to keep in mind:

  • The noodles are heightened with garlic and herbs. To get the best flavor out of spaghetti squash noodles, don’t just eat them plain! Follow our method for sauteing them with garlic and herbs in the recipe below.
  • Note the serving size: 2 to 3 servings. This recipe is for 1 spaghetti squash, and because they’re not as filling as normal noodles, we’d say it’s enough for about 2 to 3 servings. You can double the recipe, but if so you’ll have to use the roasting method. Instant Pot spaghetti squash only works for one squash at a time.
  • IMPORTANT: Add protein to turn into a healthy dinner! Because squash noodles are not as filling as standard noodles, you’re definitely going to need some protein here. Depending on the protein, you could maybe stretch the servings to 3 to 4. See below for ideas! Or you can serve this as a side dish for 4 or more.
Spaghetti squash spaghetti

How to make spaghetti squash spaghetti a meal (protein ideas)

If you want to serve this as the main dish for a healthy dinner, you’ll need to add some filling protein! For the marinara, use your favorite jarred sauce or our Easy Marinara Sauce. Then decide how to add more protein to the meal. Here are some ideas for how to serve it:

  • Goat cheese. Add dollops of goat cheese, or use our Creamy Goat Cheese Pasta Sauce.
  • Meat. (Obvi.) Serve with your favorite bolognese sauce or meatballs.
  • Lentils. To keep it vegetarian, vegan, and plant-based, try our Seasoned Brown Lentils: they’d be a perfect plant based protein adder.
  • Lentil bolognese sauce. This one looks good.
  • Veggie meatballs. This would add a bit of prep, but our Vegan Meatballs would go great here. Use a jarred red sauce to keep it simple.
  • Add a filling side dish. Sides with lots of protein work too. Try a hearty salad with nuts and cheese, like our Tossed Salad or Beet Salad.
Spaghetti squash spaghetti

What people are saying

We had a few recipe testers give this spaghetti squash spaghetti a test run! Here’s what they had to say:

  • “I loved sauteing the spaghetti squash with spices and butter and oil before adding sauce! Made it more flavorful! I’ll make spaghetti squash spaghetti like this always!” -Kristi
  • “We all thought it was yummy, flavorful and we would love to have it again. I will put it in the Instant Pot rotation!” -Claire
Spaghetti squash on fork

This spaghetti squash spaghetti recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, follow the vegan option in the recipe below.

Print
Spaghetti squash spaghetti

Spaghetti Squash Spaghetti


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  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 2 to 3 as a main, 4 as a side

Description

The best way to eat everyone’s favorite squash? Spaghetti squash spaghetti! The noodles are sauteed with herbs, then topped with marinara and Parmesan.


Ingredients

  • 1 medium squash (3 pounds)
  • 1 garlic clove
  • 2 tablespoons salted butter (or sub olive oil for vegan)
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 cup grated Parmesan cheese, plus more to serve (or Vegan Parmesan Cheese)
  • Marinara sauce, to serve (use your favorite jarred sauce, or our Easy Marinara Sauce)
  • Protein, if serving as a main dish (Since squash isn’t as filling as normal noodles, you may want to serve with meat, lentils or another plant based protein. We served with goat cheese, bread, and a salad)

Instructions

  1. Cook the spaghetti squash: Make Roasted Spaghetti Squash or Instant Pot Spaghetti Squash.
  2. Mince the garlic.
  3. When the squash is cooked, heat a large skillet to medium low. Add the butter and olive oil and warm until melted. Add the garlic, oregano, basil, onion powder, and garlic powder. Warm, stirring occasionally, for 3 to 4 minutes until garlic just starts to brown. Remove from heat and add squash noodles, kosher salt and grated Parmesan cheese. Toss until well combined. Taste, and add salt as necessary.
  4. Serve with your favorite marinara sauce and a bit more grated Parmesan cheese.

  • Category: Main Dish
  • Method: Roasted / Pressure Cooker
  • Cuisine: Squash

Keywords: Spaghetti squash spaghetti

Spaghetti squash spaghetti

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes

How to Cook Spaghetti Squash (The Best Way!)

Let’s talk about spaghetti squash for a minute. I’m working on a fun stuffed spaghetti squash recipe for fall. I noticed that there are quite a few…

The post How to Cook Spaghetti Squash (The Best Way!) appeared first on Cookie and Kate.

best way to cook spaghetti squash - halved, seeds scooped out, baked cut side down, with olive oil and salt!

Let’s talk about spaghetti squash for a minute. I’m working on a fun stuffed spaghetti squash recipe for fall. I noticed that there are quite a few different ways that people suggest cooking spaghetti squash.

Here are the suggested methods:

  • Baked or microwaved whole
  • Steamed in a pan of water in the oven
  • Sliced into rings and baked
  • Halved lengthwise or crosswise, baked cut-side up or down

ways to cook spaghetti squash

Sure, all of those options will work, but I have a strong preference for one method. My preferred method reduces the amount of moisture in the squash and yields golden, caramelized edges that add extra flavor.

Here’s my trick: Cut the spaghetti squash in half from the stem end to the base, rub the inside lightly with olive oil, and roast it cut-side down. There’s a little more to it (see the recipe below), but that’s the gist.

Easy, right? No fuss, no mush, just tender and delicious spaghetti squash! This way, the moisture pools on the pan instead of collecting inside the spaghetti squash, and you end up with a perfect built-in bowl that you can load up with toppings.

Continue to the recipe...

The post How to Cook Spaghetti Squash (The Best Way!) appeared first on Cookie and Kate.