squash1This is by far the easiest recipe I have posted to this point, and could possibly be the easiest one I ever do post. Last week was the first time I ever cooked spaghetti squash. I guess I always figured it would be too hard, so I just never tried. Well, I’m glad I did. I love this stuff! The first time I made it, I served it with my homemade marinara sauce and turkey meatballsdelicious. But, it’s also pretty good on it’s own with a little salt and pepper.


1 Spaghetti squash cut in half vertically and seeded
Salt and pepper to taste
~1/4 C water
Other seasonings depending on what your meal is: Italian seasoning, parsley, oregano, etc.


Preheat oven to 375 degrees. Place ~1/4 C of water in the bottom of a baking dish (enough to cover the bottom). Place the squash cut side down in the pan and bake for 30-40 min until a sharp knife can be easily inserted to the outside with little resistance.

squash2Remove the squash from the baking dish and turn over. Use a fork to scrape the squash out in strands. Salt and pepper to taste. You can also add other seasonings such as oregano, parsley, etc. to taste according to what type of meal you’re cooking.

Nutritional Info:

Information below is for the squash only – does not include seasonings.

Spaghetti Squash Nutrition