Spaghetti squash isn’t sweet like acorn or butternut squash it is delicious with simple ingredients like butter, pepper and grated parmesan cheese. This squash has a delicate and crunchy texture with the look of spaghetti just without the carbs 😉 


  • 1 Spaghetti Squash (halved and seeds removed)
  • 4 TBSP of Extra Virgin Olive Oil
  • 1 tsp of Italian Seasoning
  • 1/4 Cup of Freshly Grated Parmesan-Romano Cheese
  • 4 TBSP of Butter (melted)
  • Salt & Pepper



Preheat your oven to 425*

  1. Place your spaghetti squash flesh side up into a baking dish
  2. Cover the tops of the squash evenly with the olive oil
  3. Sprinkle with the italian seasoning
  4. Lightly salt the tops of the squash
  5. Generously pepper the tops of the squash
  6. Place into your preheated 425* oven
  7. Cook for 30 minutes and check to see if it is fork tender, if not continue cooking and checking every 10 minutes.  The squash shouldn’t take more than 50 minutes total for a large squash
  8. Remove the squash when it is fork tender and let it cool for about 10 minutes
  9. With a fork, pull it through your squash gently and it should look like thin angel hair spaghetti
  10. Place it into your serving dish as you shred it aways from the skin
  11. Pour your melted butter over the squash and toss to coat
  12. Add your freshly grated parmesan- ramano cheeses and mix to coat evenly
  13. Finish the top with a bit of black pepper


***The cooking times can vary depending on the size of your squash that is why you will need to check it after 30 minutes.  I use a medium to large size squash which takes just under an hour 🙂






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