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How to Prepare Spaghetti Squash

Patty collects recipes and gadgets from the past and is particularly interested in early American history and all Indigenous Peoples.

Serving suggestion: with spaghetti sauce, spinach, onions, bacon, and garlic.

Serving suggestion: with spaghetti sauce, spinach, onions, bacon, and garlic.

Spaghetti Squash Is Like A Cucumber And A Watermelon

Our spaghetti squash is from the cucurbit family of plants (like cucumbers, cantaloupes, watermelons, pumpkins, and other squash).

When you cut this squash open, the result looks like other squash in color, but is shaped like spaghetti strands. The strands become more visible after cooking in the oven, as you rake over the flesh with a simple table fork.

When you cook the strands, the flesh scooped out looking like yellow spaghetti is delicious and incredibly fun for the kids - especially when you let them help rake the strands from the vegetable.

Purchase your spaghetti squash when it has a hard rind and no bruises. It also should not be soft or mushy. If it has a "funny" smell, do not purchase it, because it is likely decaying on the inside.

These squash should be heavy in proportion to their size and look evenly ivory-yellow all around the fruit. Growing on a vine like many other squash, they will likely weigh 2 to 3 pounds each or even more. For cooking for a large meal, one large squash can serve up to 8-10 people.

Cooked Spaghetti Squash.

Cooked Spaghetti Squash.

Spaghetti Squash & Vegetables

Yield - 8 to 10 main dish sized servings


  • Sharp kitchen knives
  • Clean and sanitized cutting board
  • Two cooking pans
  • One heavy skittle - cast iron is great.
  • One baking dish
  • Measuring cups, spoons and stirring utensils
  • Large serving platter


  • 1 large spaghetti squash
  • 1 medium onion, chopped medium
  • 1/2 pound fresh mushrooms, washed and sliced
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 Tablespoon extra virgin olive oil or peanut oil or your favorite oil on hand
  • 4 large tomatoes, diced
  • 1/4 cup chopped flat leaf parsley, plus additional for garnish
  • 1/2 teaspoon salt, or to taste
  • 2 tablespoons butter or margarine
  • 2 tablespoons flour
  • 1 cup 2% milk or soymilk
  • Fresh ground black pepper to taste

Cooking The Squash


  • Preheat oven to 350°F.
  • Slice the squash in half, lengthwise, and scoop all the out seeds and save them to make a snack (see next recipe).
  • Place squash on a vegetable steamer in a large cooking pot. Cover the pot and steam the squash until is fork-tender, usually about 45 - 50 minutes.
  • Sauté the onion, mushrooms, garlic, basil, oregano, and thyme in olive oil in a heavy skillet. When the mushrooms are golden brown, add the diced tomatoes and 1/4 cup of chopped parsley.
  • Simmer for about 10 minutes, or until the liquid is nearly evaporated, then add ½ teaspoon salt and continue to simmer on low heat.
  • In another pan, melt butter or margarine and stir in the flour t begin a roué. Cook this in the pan for only 30 seconds, then using a whisk, stir in the milk evenly a bit at a time until it is all added and the mixture smooth. Cook this mixture over medium heat, stirring constantly until it is thick. Then keep it warm.
  • When squash is tender, let cool to the touch and place both halves into a baking dish. Season with salt and black pepper. Divide your white sauce over the two squash halves and spread it out evenly. Next, top each with squash half the vegetable mixture. Now bake in the over for 20 minutes until medium golden brown. Remove from oven.
  • Place the squash on a large platter and garnish with parsley. Use a large serving spoon to scoop squash out of the shell onto individual plates at the table.

Please Rate Our Recipe


Toasted or Roasted Spaghetti Squash Seeds


  • Squash seeds left over form the above recipe
  • 2 Tablespoons EVOO
  • Salt and any other seasonings you would like. Red pepper is a nice addition when you want a little zing.
Scroll to Continue


  • Wash the seeds and pat dry in a clean kitchen towel.
  • Using a sauce pan, just cover the bottom with a little EVOO and heat it up over a medium heat. When it just begins to waft up a mist of heated oil, add the seeds.
  • Add salt to taste and slowly toast, stirring, and tossing constantly until brown. If seeds pop, turn down the heat.
  • Serve warm with additional salt to taste and other seasonings, if desired.


  • The seeds may be roasted in the oven instead, at 275 degrees F.
  • Add EVOO and salt to the seeds in a small bowl, stir, and place on a sheet pan in the oven for 15 minutes or until golden brown.

© 2007 Patty Inglish MS


vade from Milford,mi on August 29, 2009:

I love spaghetti squash. After reading this blog I think I need to go by some now!!! Thanks for reminding me about it.

Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on August 11, 2009:

They should be a light yellow in my state. However, call your nearest Unviersity Extension Service and ask them what is best for your area of the country, just to be sure.

christine on August 11, 2009:

How do you know when it is ready to pick from the garden?I have a lot coming on the vine they are white in color but I want to know the color and the best time that I can picked from the garden.

Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on December 13, 2007:

Yes! - What spices do you like best for this squash?

Stacie Naczelnik from Seattle on December 13, 2007:

Great hub. I published one similar a while back.

We should compare techniques and ideas!

Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on December 12, 2007:

I like it once in a while. Good change. I can;t find my favoirite sauce anymore - it was "Five Brothers" 4-pepper sauce. Moved out of this state or out of business or something.

gabriella05 from Oldham on December 11, 2007:

I will definitely try, it sounds good and will give me a change from the Italian spaghetti

Thanks Patty

Bob Ewing from New Brunswick on December 11, 2007:

That's ok, I'll keep my streak alive for now. :-)

Zsuzsy Bee from Ontario/Canada on December 11, 2007:

Honestly Bob, (sorry to all the spaghetti squash lovers) it's not a bad thing not to have tried it yet. Maybe I'll send you my share from my sisters...what a great idea

regards Zsuzsy

Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on December 11, 2007:

I hope you like it. :)

Bob Ewing from New Brunswick on December 11, 2007:

Spaghetti squash is one vegetable that I have not yet eaten.

Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on December 11, 2007:

Thank you livelonger. I hope you like the recipe if you make it.

Zsuzsy - Sorry you don't like it -- Yuk-o! I found that if I add ground GINGER to sweet potatoes or squash, it tastes better. I hope you don't croak at the squash party. lol

Zsuzsy Bee from Ontario/Canada on December 11, 2007:

Patty! Even though I've tried the squash quite a few times (my sister just loves it and serves it regularly) and it might kind of look like spaghetti but that's where the resemblance stops. It tastes like a squash and sure smells like a squash there is no fooling anyone. I will give your recipe to my sister and I will have to try it (I have no doubt) I promise I wont like it. No I know I wont like it.BUT I also promise to smile and be nice about it.(Hope she will invite 10+ people for the next spaghetti squash binge)

Maybe your recipe tastes different here is hoping

regards Zsuzsy

Jason Menayan from San Francisco on December 11, 2007:

Thank you, Patty! Great cooking tips and recipe.

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