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Thursday, September 10, 2009

.:Squash Spaghetti:.

Our friends gave us a squash from their garden, and we really are not the biggest squash eaters. Luckily my friend gave me a tip on how to make spaghetti from squash, so we decided to give it a try last nite.

What you need:
- squash
- olive oil
- salt/pepper
- foil

The first thing you need to do is cut the top off of your squash, and then cut it down the middle. Our squash was really really hard - I had to have my husband cut it! Even he struggled with it!

Then you want to scoop out all of the seeds and guts.

Brush a layer of olive oil over each half.

Sprinkle with salt and pepper.

I cut my foil to be long so that I would be able to wrap it around my squash halves.

Wrap your foil loosely around your squash halves.

Bake at 375 for 20 minutes.

After 20 minutes, un-cover your squash and bake it again for 10-15 more minutes. Our squash was really hard, so we popped it in for an extra 8 minutes.

Use a fork to shred your squash into 'noodles'.

Top with sauce and serve!

My husband and I both agreed that there was really no taste to the squash, so it is a much healthier alternative to traditional noodles. The problem I had was that the squash was still pretty crunchy, which I struggled with. (Blame it on those pregnancy hormones I guess!) But if you like your pasta al dente, then this might be perfect for you!


  1. To make your squash more tender, put about .5 cm of water in the bottom of a baking dish, turn the squash upside down (after cutting and gutting), and bake at 400 for 25 minutes, or until the top of the squash is tender when poked with a fork. I like this method because I don't like crunchy squash either.

  2. Thanks for the tip! I wish I'd have known that last nite!

  3. I may have to try this out...thanks for sharing!

    And pregnancy hormones!

    Congratulations, chica!!! I had no idea!!

  4. We tried spaghetti squash and ate like..3 bites. We could not handle it. I really wanted to like it!!


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