Healthy Spaghetti Squash Recipe Scrumptious Clean Eating Recipe


Healthy Spaghetti Squash Recipe

Video taken from the channel: April Mckinney Recipes


HOW TO COOK SPAGHETTI SQUASH | a healthy, easy, low carb, keto recipe

Video taken from the channel: Downshiftology


HOW TO COOK SPAGHETTI SQUASH | 3 healthy spaghetti squash recipes

Video taken from the channel: Clean & Delicious


Healthy Sausage, Peppers & Onions Recipe Clean & Delicious®

Video taken from the channel: Clean & Delicious


The Best Way to Cook Spaghetti Squash

Video taken from the channel: Brittany Mullins


Spaghetti Squash Boats Easy Meal Prep Healthy Dinner Recipes! Mind Over Munch

Video taken from the channel: Mind Over Munch


Best Spaghetti Squash Recipe -simple low fat low carb dish

Video taken from the channel: Chef Buck

Once your squash is cooked, use a fork to remove the “spaghetti” strings; pile each half of the squash onto a plate. Add 1.5 cups cooked beans to each pile of squash, then add the sauteed tomatoes and garlic; top off with sliced avocado. You’re ready to eat. Serves two.

Nutrition Information. Calories: 689 Total Fat: 23 g Saturated Fat: 2.8 g. Place squash, cut-side down, in baking pan filled with about 1/2 cup water. Bake until squash is soft (skin will give when you press on it), about 30 to 40 minutes, depending on the size of the squash. Once cool enough to handle, scoop out flesh.

The cost for a large spaghetti squash is about $1. Don’t let the size fool you. You get a lot of “spaghetti” out of one squash. Try some of these unique and delicious clean eating Spaghetti Squash recipes.

1. Southwestern Stuffed Spaghetti Squash: So good and flavorful and completely clean eating and gluten-free. 2. Spaghetti Squash with Rainbow Chard by Half Baked Harvest – It’s SO simple, SO easy, super healthy, and yet SO freaking good. Just spaghetti squash, olive oil, garlic, crushed red pepper flakes, swiss chard, parmesan, salt and pepper.

Remove seeds and stringy membranes from each squash half and season with a drizzle of olive oil, salt, pepper, and garlic powder. Place halves, skin side up, on a rimmed baking sheet lined with parchment paper. Roast for 35-40 minutes or until tender. Allow squash to cool down and then use a fork to scrape the spaghetti strands from the skin.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return to pot.

Pour butternut-mascarpone sauce over spaghetti, stirring until combined. Sprinkle Parmigiano-Reggiano cheese over spaghetti. This simple, nutritious salad is low in carbs but high in flavor! It’s a perfect as a side dish for grilled chicken or fish. SUBSCRIBE:

This recipe uses spaghetti squash in place of pasta, which also boosts the nutrition of the recipe. The pesto and Parmesan create a delicious flavor combination. Chicken pesto over spaghetti squash is delicious cold or re-heated for a meal on the go, and it can be thrown in to an omelet for an Italian flavor. Find delicious clean-eating recipes, including recipes for chicken, quinoa, salmon, and breakfasts.

Campfire Veggies, Shrimp Scampi with Spaghetti Squash, Oat-Free and Gluten-Free Granola Bars (Clean Eating), Clean-Eating Hearty Pasta Sauce, Clean-Eating. Eating clean may sound like an “out there” buzz term, but the basic principles behind this movement are founded on sound nutrition. Once you get used to it, cooking and eating clean recipes is a snap, even during busy weeknights.

To make life easier, plan your menu ahead of time and keep your pantry stocked with healthy “clean” foods.

List of related literature:

Dried squash has become one of the major bases for my winter soups and stews.

“The Resilient Gardener: Food Production and Self-Reliance in Uncertain Times” by Carol Deppe
from The Resilient Gardener: Food Production and Self-Reliance in Uncertain Times
by Carol Deppe
Chelsea Green Publishing, 2010

Or whip up my delicious Ribbon Pasta Salad: Use a vegetable peeler to create long pasta-like zucchini strands, and toss with a squeeze of lemon juice, a touch of grated Parmesan (if you’re not sensitive to dairy), and preferred seasonings to taste.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

Another option is to use spaghetti squash with homemade tomato sauce or an organic tomato sauce with good ingredients (read the label using the chart in Chapter 5).

“Loving Yourself to Great Health” by Louise Hay, Ahlea Khadro, Heather Dane
from Loving Yourself to Great Health
by Louise Hay, Ahlea Khadro, Heather Dane
Hay House, 2014

Add squash mixture, tomatoes, basil, pine nuts, vinegar, and remaining 2 tablespoons oil to pasta and toss to combine.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

The flesh of most varieties is firm enough to sauté or stew in chunks (fibrous spaghetti squash is an exception), but once cooked it also can be pureed to a very fine consistency; and its moderate sweetness makes it suitable for both savory and sweet preparations, from soups or side dishes to pies and custards.

“On Food and Cooking: The Science and Lore of the Kitchen” by Harold McGee
from On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
Scribner, 2007

Make the “pasta”: Cut the spaghetti squash in half lengthwise and scrape out the seeds.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

Add spaghetti squash, cherry tomatoes, basil, salt, and 4g total fat (Og saturated),

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Use a fork to scrape the spaghetti squash flesh into strands; put in a large bowl and add 2 tablespoons grated parmesan.

“Food Network Magazine The Big, Fun Kids Cookbook: 150+ Recipes for Young Chefs” by Food Network Magazine, Maile Carpenter
from Food Network Magazine The Big, Fun Kids Cookbook: 150+ Recipes for Young Chefs
by Food Network Magazine, Maile Carpenter
Hearst Home Books, 2020

And finally, spaghetti squash is delicious and relatively low-carb at 10 grams of carbs per cup.

“Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out” by Cristina Curp
from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out
by Cristina Curp
Victory Belt Publishing, 2018

Add the spaghetti squash and cook, stirring often, until heated through, about 4 minutes.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Nice and easy!! I can’t wait to try for my dinner tonight! I tried Spaghetti Squash for lunch with tomato sauce just like regular was way better than I thought. I’m gonna be in love!!

  • I’m surprised you didn’t talk about roasting the seeds! They’re awesome! I also roast pumpkin seeds & butternut squash seeds. We’ll mix them together and I honestly can’t taste any difference between them!

  • Can I put tin foil down first? I don’t like the idea of my squash touching my metal pan, but wasn’t sure if foil would mess anything up

  • This worked GREAT! I hate cleaning out the seeds but this was so easy. Wonderful idea and now my go-to way to cook spaghetti squash. Thank you!!

  • My boyfriend loved this! He ate ate all of the Squash insides and just left the bare minimum skin lol Thank you for making these recipes!

    I’m trying to incorporate more veggies because I feel like grains and protein are usually half of our meals. Your recipes help so much!

  • In this recipe you baked the squash for 40 minutes. In the recipe for the twice baked squash, you baked for 30 minutes. What’s best? Is it because the other was “twice baked”? My mouth is watering and my tummy gurgling!!

  • Low fat? Butter, coconut oil, olive oil? OK Healthy great recipe I love do microwave for 15 minutes after poking a few holes in the squash. Thanks for the video

  • Why do most women talk like idiots these days. That ignorant valley girl inflection is so fucking annoying. Make America smart again.

  • Never had spaghetti squash before. That looks sooo delicious, but why am I watching this at midnight and being so hungry. I must try this recipe soon.

  • Autumn is my favourite time of the year, most of my food is suddenly available! In England, we don’t really have much of a choice when it comes to squash, but occasionally we do come across a few variety. We were lucky enough to get the spaghetti ones two years ago, and I turned them into noodles to accompany the chestnuts and mushrooms stir fry. I see you have some recipes on your webpage and I look forward to trying that come Fall.

  • I’ve never cooked nor eaten spaghetti squash ever in my life, because I’m not a fan of most squashes. However, because I’m doing low carb now I’m willing to give it a try. I’m using this video as my first attempt; it’s s in the oven even as I type. I hope all the hype is true… ������

  • If you cut in half and clean, cover end with plastic wrap turn upside down in microwave
    nuke 5 min. or until soft. You don’t need all that water and stuff. I like the Acorn Squash and cook it like this. I scrape out the cooked insides, add butter, cinnamon, brown sugar, salt and pepper. Really good. I am planting some this year 2020. I might do some Spaghetti ones.

  • +1 for traditional spaghetti, except I use chicken. Also, I find that the microwave for 6 minutes is about right for a half a squash face down on the plate. I also roll up a paper towel to form a type of gasket, which holds the steam in while it cooks, then let’s it keep cooking for 10 or 15 minutes after you take it out of the microwave.
    I’m into “easy” but still great ��
    And I have to say, I don’t think there is anything you could do to a spaghetti squash (seasonings, or cooking methods) that would make any difference to the meal, after I bury it in my awesome homemade sauce! ��
    In fact, I’m making it tonight ��

  • Trying this for the first time! Do you set your oven to bake, or roast? Mine is also a convection oven. Any tips on that front? Thank-you!

  • My 6 year old daughter is excited to try these…especially the pizza one. She would also like to know how you did the yin and yang with the salt and pepper. Thank you for sharing.

  • It is slippery, but I didn’t have a problem slicing it. This is my first time ever and I can’t wait to use it more instead of noodles

  • YOU are KILLING ALL OF THE NUTRIENTS in the vegetable putting it into the microwave as it releases CANCER into it…Smh You LOST me with that terrible advice.

  • I’m a 33 year old man finally venturing into the kitchen on my own. Someone gave me a huge spaghetti squash and after watching several videos this is the best one. Thank you for getting right to the point and speaking clearly.

  • I received a few of these squash, was going to throw them away. Search YouTube, and saw your video. Now I won’t be throwing them out. Thank you! Thank you!��

  • I watch your videos and always appreciate the time and effort you take to create them. You are one of most underrated food channels out on YouTube but you are so versatile and so caring. I know you are going to get the chance to reach out to more of us that need to be educated on the food we consume. I loved your cereal video and how you went through so many boxes, dissecting and explains them. Thank you for all that you do!

  • You are brilliant! This channel will have over a million subscribers if people tell their discerning friends about how truly clever you are with every day ingredients.

  • I am on low carb, low sugar diet. Can’t eat dairy so have to substitute other good flavors. I used this instead of pasta for my favorite pasta salad. I included artichoke hearts, smoked oysters, sliced black olives, capers, green onions, canned chicken breast, cherry tomatoes, zesty Italian dressing. Yummy. Ingredients can be changed up according to personal taste.

  • I have made this recipe today, just like you made it, but sprinkled freshly grated goat Romano cheese on it. (Gluten intolerance) Turned out delicious, great recipe, thank you.

  • MICROWAVE????????? YOU JUST KILLED ALLLLLLL OF THE NUTRIENTS, ENZYMES, MINERALS and invited CANCER into your meal……Smh Smh Smh Smh Your whole point of eating healthy was just DESTROYED!


  • Loved all your ideas for spaghetti squash! I also eat it like spaghetti, once cooked I put it in a bowl and top it with skinned, chopped, seeded fresh tomatoes, mixed with Olive oil, salt, a little pepper, 1 finely chopped garlic if you like it, chopped basil and freshly grated parmesan cheese on top. Very low in calories..��. Not so low in calories is a spaghetti squash jam I make, with walnuts in it, delicious by itself with a little whipped cream on top, over bread, pancakes and cakes..

  • hi there,i just saw ur video..n the pizza squash looks very actually looking for a non carbs diabetic n no carbs n sugarmy doctor recomended me..i need to watch what i eat so my baby can come out gonna try these squash recepies..thanks

  • But there are nasty lectins in zucchini that will destroy your gut bugs. It’s way better with sweet potato noodles and/or shirataki noodles.

  • I’m pretty sure that amount of garlic keeps Dracula away but it also kills the low carb aspect, even if the taste is worth it, lol.

    You’re missing out on toasting the seeds, brother. Just try it once & you’ll find the ambition from there on out. Just put them in another pan alongside the one the squash is in after you get the strings off, sprinkle with powder pink sea salt, cayenne, & pumpkin spice. YUMMO!

  • DaniI can’t get enough of your recipes! =) They are wonderful and you present yourself in such an endearing way. Thank you for what you do, Im just getting out in the cooking world. And have learned soo much from you!

    Can you include maybe a video based on clean snacks that you buy, and or make a head of time? I struggle in that department. If it isn’t just a piece of fruit, nuts, or something… I can’t really think of anything fun to make.

  • LOL!! I broke my cutting board! Have it in the oven now and now I know to put it in the microwave first. I was cracking up when you said you broke your knife!

  • how do you serve it do you cut the whole squash into pieces and then serve? Obsessed with your videos currently watching to help me calm down from a panic attack and its working amazingly! thank you Alyssia!!

  • You are the best! I’ve done a lot of your recipes and they all come out delicious!!! I’m doing the salad one today for dinner, changing and adding some other ingredients, but thank you so much for the ideas:)

  • I just watched your video. I’ve got a spaghetti squash (which I’ve only made once a long time ago). I’m trying to lose weight and I saw your video. I’m going to try your pizza one since I also have mushrooms, peppers, and onions. I also have the rest of the ingredients. It looks good.

  • I had this at a friends home in BC some years ago, I like it a lot but here in the UK I can’t find this particular squash in the food stores. I’ll substitute spiralised butternut squash, see how that goes.

  • I brought some Halloween pumpkin seeds but just looked up and it’s a spaghetti squash it’s taken over the back corner of my garden don’t mind as I always wanted to try spaghetti squash told my husband it’s ment to have a sweet nutty tastes his response “I’m sure squirrel shit has the same taste”. �� Think I need a good recipe to win him round thanks for this video great help x

  • I love you. Also, is cauliflower “pizza dough” a thing? Or do you have any tips and tricks on a pure meat/veggie pizza? You are my healthy food guru. ♥

  • I just put the whole thing in the oven at 400….it cooks perfectly and is easy to cut and clean when cooked. No muss, no fuss, tastes great and SO easy.


  • Your channel is a blessing! thanks so much for these Clean and Delicious meal ideas. I love that these substitutions do not compromise the tastes and textures that I love! God bless you Mrs. Dani Spies!:)

  • Ooh, you should try with cheddar cheese, bell peppers, onions, mushrooms and Italian sausage. Though I must confess I do add a little bit of thin noodles to help trick myself into thinking I’m eating a hefty portion of pasta but just a little.��

  • This is great. I’m glad you showed how to do it in a microwave because I’m a senior and don’t have the strength to cut the squash. This way I can start it in the microwave to soften it up and finish it in the oven.

  • This man proves one thing with his cooking. Thats you dont have to have a high end kitchen setup like some of these tubers just to show how to cook good food. Im still amazed at his cauliflower pizza.

  • I bake it whole first at 400° for 40-45 minutes depending on the size. Baking it first makes it keep its full flavor, makes it easier to cut into, and easier to scoop out the seeds.

  • I tried this idea tonight for dinner, and we LOVED it! One spaghetti squash is perfect for two people! It’s like a mini-casserole!! I used shredded chicken breast, broccoli, and shredded cheese, olive oil, s&p! These ideas are great! Thank you for the video! I gave it a thumbs up! ������

  • I made the pizza version last night and it was delicious. My daughter loved it too and it kept us satisfied all evening. Thank you, great stuff!

  • This recipe turned out great! I bought a spaghetti squash on a whim and then decided I’d figure out how to cook it. I had eaten it as a child. This recipe was very clear and easy to follow! The intuition of the chef was great, too-for example saying “it’s not like watermelon so you can scrape closer to the rind.” All of the pointers were very useful. My squash was four pounds and took 45 minutes at 350, as you state. I served with pasta sauce and grated cheese on top. A delicious side dish.

  • Having arthritis in my wrists, spaghetti squash is too hard for me to cut in half, uncooked, but now I know it can go into the microwave uncut solves this problem. Thanks!

  • Great recipe! Tried it (as well as the other one for Spaghetti Squash, you posted a few weeks ago), it was very easy to prepare and very yummy! Thank you and CG!

  • Your technique works the best of any I’VE tried. Thank you so much. Another bonus I have to share, is since I don’t try to eat an entire squash, I was able to reheat in the microwave and each ring made a perfect portion for a great meal. Thank you again.������

  • Off topic but your hair color is perfect! I always set out to get these colors but it’s over $100 so I just stay with solid DIY colors. So pretty though!

  • This really is the best way to make spaghetti squash! And if you make the rings equal small sizes, it’s portion sized! Thank you so much for this trick, it was absolutely delicious!

  • Love the ring tip. A damp tea cloth or kitchen towel placed directly under the squash itself prevents it moving around while you try to cut it. A lot safer this way.

  • Great video, Lisa, and I love spaghetti squash, too! After a couple of close calls, I realized that it’s easier for me to cut spaghetti squash if I microwave it for a couple of minutes first to soften it just a little bit.

  • Brittani, I LIKE this method! You cut it up ahead of time, so that you don’t have to do a big scoop of seeds, it’s broken into groups. �� I never thought of roasting the seeds, I am going to do that. I like the way you thoroughly explain the “how” and the “why.” I am now a (new) subscriber! ����

  • I need a woman like her I used to come home from work an cook dinner. My ex didn’t know how to cook plus I had a son so I wanted him to eat good. I went to school for cooking so I didn’t mind.

  • Speghetti Squash has 10g of carbs per (1cup) serving. That is in no way low carb. It does have a good amount of fiber, so there is a built in buffer to those carbs, but anyone who’s cutting carbs in an effort to lose weight should not consider this dish. For someone who’s not trying to lose weight, this is likely a very healthy side dish to have with other things.

  • I really liked cutting and cooking it in rings instead of lengthwise. It was hard to cut but it made it easy to scoop out and even portion out for meals. Thanks for sharing!

  • I made spaghetti squash as pasta substitute for the 1st time recently, and I used your video as my guide to cutting/cooking it. All I can say is THANK YOU! Loved the long the strands, truly felt I was having pasta. I shared this video with a coworker and she loved your method as well. ��

  • Thank you for uploading this! It was very informative. My boyfriend and I have been living with his mother who’s trying to avoid carbs like pasta and I really wanted to try making pasta squash for the family but I wasn’t sure where to even start!

  • We had this yesterday,I always make this on Thanksgiving, With fresh tomatoes little ragu and a can of chili, quick easy yummy,I just nuke mine for 20 min tastes the same with a sauce anyways LOl

  • Ма ти луда ли си ма? Ма как може да не искаш да ядеш спагети? Ма те се пипат. Те се чувстват. Те се обичат и обгрижват. Стига с тези веган тикви. И спагетите са веган ма. Ти какво се опитваш да докажеш с това видео? Ма те ги правят в Италия. Те са страхотни. Аз не разбирам, кой би гласувал за Бойко. Може би някой като теб.. СПАГЕТИ СПАГЕТИ СПАГЕТИ.

  • When I cooked mine in the oven, it tasted bitter. My gf and I threw it out because it was that bad. What happen, was it old or did I cook it wrong or is that the taste?

  • I LOVE this!  Minus the mushrooms.  They don’t play well with me, so I’ll of course leave them out when I make this.  And I’ll use my own home grown organic tomatoes and peppers.  Thanks, Dani.  Wonderful as always. 

  • I have to say, I have never made spaghetti squash before and i reviewed a few videos to find the one that I thought would best suit my needs. Your video was AWESOME, accurate and to the point. I followed your steps to the letter and my squash came out absolutely fantastic. Long noodle like strands.

  • We don’t eat meat but we love to make sausage, peppers and onions with Field Roast veggie sausages. I bet this would be delicious if we subbed in those and veggie broth. I love the addition of the spaghetti squash. Thanks for the recipe Dani!

  • I like baking it whole or cutting it the long way. Longer spaghetti!!! Just add ANYTHING Italian you want-voila!! Meatballs and sauce. Alfredo. Simple like this. Olive oil, capers, anchovies and stir fried peppers and onions. Just add basil and stuff.He’s RIGHT. Don’t need much. Butter salt and pepper will even do! Oh and either the twirl or just fork the long stroke if it’s cut the long way.


  • After baking it… I might just use it as a side vegetable by sauteing it in some butter to caramelize it a bit more, maybe even a sprinkle of brown sugar?

  • I came on here because I didn’t know what spaghetti squash was as I don’t think they sell it here in Cyprus, we grow butternut squash here and that’s all I’ve ever seen and weird shaped pumpkin squash in winter. I’m going to search for this in the city though as its looks so versatile

  • We love spaghetti squash but I have been cooking it wrong. I always put it in the oven with water and it comes out water logged. lol! I am trying it roasted in the oven today. I have swiss chard too. Thanks

  • I use a nightstick to just baton the knife through the squash. If your knife won’t stand up to being batonned through the squash, you need another knife. And your method is far too involved. It’s a squash.

  • I recently read of someone who cooked spaghetti squash in a slow cooker with a cup of water on low for 6-8 hrs. Not a bad idea for those who work & want to come home to already cooked food. To extend the cooking time for a longer work shift & have it not be overcooked, start with the squash & cooker liner pot cold from the refrigerator & it will be about a 9 hour cook time. I haven’t tried this but plan to give it a go one of these days. Also, because of what high heat can do to the quality of EVOO, I would use either avocado or coconut oil for roasting. Just my personal choice.

  • This is my 3rd time making it, the other times I cut it lengthwise per recipes.

    Your way was much better and safer. It cooked thoroughly, peeled easily, with almost no waste.

    My husband enjoyed it and said he’s now a fan of Spaghetti Squash!

    I brushed it with olive oil, black pepper, and instead of salt used garlic powder and Montreal Steak Seasoning. ��‍��

  • I’ve followed your recipe ( cutting the squash in rings and bake it 30 min on 200 ℃) and it was so easy and yummy! Thanks for the instructions and lots of love from Germany

  • Wtf i thought this was a Vegan channel!!!?!?!!??????? that was the flesh of INNOCENT ANIMALS WHO WERE MURDERED!!! how dare u!!!!!!!! ��������

  • Great video. I’m new to spaghetti squash but not new to the kitchen. I find that the sweetness of the spaghetti squash squash runs a tad contrary to Italian dishes. In other words trying to make a sweet food savory. Therefore I tried it as more of a sweet alternative like oatmeal as an example typically you would put sugar or brown sugar or something along those lines on your oatmeal along with a little bit of salt and let me tell you this spaghetti squash with a little bit of sugar or Xylitol and some butter oh my goodness it is fantastic. I haven’t given up on the Italian dishes utilizing the spaghetti squash but it is good as a sweet treat


  • just recently started making Spghetti squash. I usually just add some cooked chicken or shimp into it and since I eat it at work I reheat it with a bit of butter and it’s amazing. I even got my cousin to start eating it after she tried mine. then my mom tried it and now she’s addicted. my cousins girlfriend has 2 twin 4 year old boys and even they liked it!

  • I’ve tried “The Rings method”, it’s actually the worst. Instead of scraping out 2 halves of skins, now you have six small flimsy ones to deal with that inevitably break up into even more pieces.

  • I want to try all of them, they look delicious. You are amazing. Thank you for posting. I’ll keep this in my history so when I go to make it, I can look back. The thing I might forget is to poke and nuke for 5 minutes.

  • I’ve been wanting to try the spicy chicken and apple sausage I see in the stores. I may use it for this. Not sure if Dad would eat it since he’s picky lol

  • Hi Dani!!

    Which brand do you recommend for sausage? I feel like uncooked and precooked sausages are all loaded with large amounts of sodium. Can you negate adding salt at all to the veggies to balance the salt intake or do you think that it will sacrifice the flavor? I know this is a loaded question lol, please let me know what are your thoughts.

  • Wow. Great video Dani. I gotta make this. But what brand of sausage u use? So many organic healthy ones out there. Thanks….big fan.

  • Thanks Chef Buck for sharing this tutorial on how to prepare this yummy squash, never heard of this type squash before ’til last year and this year, as its imported from Cali, will try your method of cooking and the garlic, butter and other ingredients makes it seem a tasty meal that will be repeated time after time! Uprated and greatings from Mexico!:)

  • How much shit is in that jar pmsl… started off ok then turned into a lazy dish, in the can in the jar… Im not saying its bad just saying…

  • Hi Dani thanks to you I even tried baby bok choy and spaghetti squash. My favorite is spaghetti squash topped with shrimp scampi or garlic butter sea scallops

  • Chef Buck, A Million Thanks. I’ve been trying for years to prepare spaghetti squash, it definitely isnt pasta, not even close but I love the taste & texture, always did it w/sauce, epic fail to me. Your recipe sounded so good I made it the next day. AMAZING! Made it more of a dinner, added spinach( a little nutmeg for the spinach) & toasted walnuts, & stauted onions, topped it w/a hitof red pepper flakes & a shaving of pecarino. Only me here so there’s lots left. Tomorrow ladding shrimp for protein. I see someone added feta, sounds great! BTW, heres a tip, I always keep a lemon, orange & lime in the freezer…so much easier to grate. YUM! Subscribing for sure!

  • Try this……Cut squash long ways. Season with Avocado Oil, Sea Salt, Crushed Pepper & bake for 40 mins, then fork out Spaghetti. In a sauce pan add avocado oil, butter, crushed garlic, oregano, chile pepper flakes, Shrimp, lemon juice, parsley, spinach. Serve spaghetti and top it off with the Garlic Shrimp. Very succulent!

  • I had spaghetti squash for the first time last night. Those things are TOUGH to cut, lol. But it was really worth it once it was done. I was surprised at how absolutely delicious it was, and it’s versatile. I had it with red pasta sauce but it would go well with a creamy white sauce or just plain with some seasoning and olive oil.

  • Is it common to put water in the bottom of pan? The only technique I’ve heard & used is puncture the outside a few times w/ a fork to allow steam to escape, no water used. I will have to try it this way.

  • I use the spaghetti squash as a base and put a curry sauce with oven toasted Cauliflower cheese bites on top… my “non-veggie loving” eat it up!!
    Thanks for the ideas y’all!!

  • I love your 101 videos! Could you do one on (unrefined) coconut sugar? I see it in lots of healthy recipes but don’t understand why it’s better than white/ brown sugar

  • Omg! I am so glad that I have found you. I was looking for recipes for spaghetti squash, and I got a whole lot more. I just subscribed to your channel. I am going to enjoy it.

  • I am going to try the spaghetti squash and marinara with meatballs (I am going to use ground turkey) that was a great video in every essence. Thank you ��

  • My all time favorite way to prepare Spaghetti Squash now! Thanks for sharing this KICK a$$ way of cooking it! Keep on shining & sharing!

  • I loved how straight forward and easy you explained everything. All of this looks absolutely yummy and I can’t wait to give it a go myself. Thank you!

  • I hope you don’t mind but I recommended your channel to some patients of mine who have really bad diets and needed some help learning how to cook. I love how you use real food not biochemistry. I just wanted to say thank you for being a great resource for people. Also my husband loves your videos. Who know? Maybe he might get brave and try to cook something!

  • Thanks for the info. My neighbor gave me squash out of his garden. I boiled w/onion,fried it, and then was told it was winter spaghetti squash.�� “Now what?”, I asked myself. Although it was pretty good my way, I’m very anxious to try it the real way. �� Plus, I think you answered all my questions.Good job!

  • Yes you did not vilify CARBS. Carbs are great if you like being over weight and having high blood sugar and inflammation of you body tissues and the accompanying aches and pains that causes. There’s more wrong with a carb filled diet but that’s enough for now. Good day!