Featured Recipe Spaghetti Squash

 

How To Cook Spaghetti Squash In An Instant Pot + Cheesy Taco Squash Recipe (Vegan, Oil-Free)

Video taken from the channel: Krocks In The Kitchen


 

Spaghetti Bolognese | Buddy Oliver | 5 of 5 #kitchenbuddies

Video taken from the channel: Jamie Oliver


 

Healthy Recipes | Spaghetti Squash with Tomatoes and Peas

Video taken from the channel: Datev Gallagher


 

3 Easy Spaghetti Squash Recipes For The Low Carb Keto Diet

Video taken from the channel: FlavCity with Bobby Parrish


 

Spaghetti Squash Puttanesca | JOY of KOSHER

Video taken from the channel: Jamie Geller


 

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

Video taken from the channel: Mind Over Munch


 

HOW TO COOK SPAGHETTI SQUASH | 3 healthy spaghetti squash recipes

Video taken from the channel: Clean & Delicious


Spaghetti squash is easily prepared in the oven-just cut it in half and bake it until the skin is easily pierced with a fork. You can then use it as a low-carb pasta substitute or turn it into salads. Learn how to bake, roast and microwave spaghetti squash in these healthy recipes. Try these spaghetti squash recipes as a lower-calorie alternative to pasta.

Spaghetti Squash Recipes Looking for a simple side or an easy weeknight main packed with vegetables? Try one of our top spaghetti squash recipes from the chefs at Food Network. This stuffed spaghetti squash recipe is total #SQUASHGOALS. Get the recipe from Delish. Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.

Healthy Spaghetti Squash Recipes. I don’t have too many spaghetti squash recipes up on Randa Nutrition yet, but they’re coming. Truth be told, I often forget about squash during my weekly meal planning and that’s going to have to change because my toddler loves it. Spaghetti Squash Nests; Spaghetti Squash Lasagna. spaghetti squash, sliced black olives, vegetable oil, crumbled feta cheese and 3 more Spaghetti Squash Eat Beautiful fat, chorizo sausage, heavy cream, coconut flour, aged cheddar cheese and 2 more.

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Oil the inside of the spaghetti squash with 2 tablespoons oil and sprinkle with a good pinch of salt and pepper. Preheat the oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.

Place the spaghetti squash. Pour chicken broth over ham and garlic; bring to a simmer. Stir in butternut squash, red pepper flakes, and salt. Cook until squash is tender, about 15 minutes. Stir in black pepper and reduce heat to low.

In these paleo and gluten-free times, spaghetti squash is kind of having a perfect moment. It stands in heroically as a delicious, satisfying substitution for wheat pasta. It’s a sensational substitute because, after cooking spaghetti squash, the fruit softens and easily pulls apart with a fork into thin, spaghetti.

List of related literature:

Cut the spaghetti squash in half lengthwise; remove the seeds; place both halves facedown on the baking sheet.

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body
by Susan Gregory
Tyndale House Publishers, Incorporated, 2017

This recipe calls for cooked spaghetti squash, so the day before you make these, just pop a spaghetti squash in the oven, and roast it (see note below).

“The Essential Alkaline Diet Cookbook: 150 Alkaline Recipes to Bring Your Body Back to Balance” by Rockridge Press
from The Essential Alkaline Diet Cookbook: 150 Alkaline Recipes to Bring Your Body Back to Balance
by Rockridge Press
Callisto Media Incorporated, 2015

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

WHY THIS RECIPE WORKS: The delicate flavor and creamy flesh of spaghetti squash make it a great addition to any meal, but many recipes bury the squash’s flavor underneath too many competing flavors.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

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

WHY THIS RECIPE WORKS: The delicate flavor and creamy flesh of spaghetti squash make it a great addition to any meal, but many recipes bury the squash underneath too many competing flavors.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Squash, Winter: Acorn, Cook in halves or Boil: Peeled and cut up; Whole Squash except Buttercup, Butternut, pieces with seeds covered 10 to 15 minutes spaghetti: Pierce with Pumpkin, Spaghetti (2 lb) removed.

“Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today” by Betty Crocker
from Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today
by Betty Crocker
HMH Books, 2011

Preheat the oven to 400°F. Carefully slice the spaghetti squash in half and discard the seeds.

“Medical Medium Thyroid Healing: The Truth behind Hashimoto's, Graves', Insomnia, Hypothyroidism, Thyroid Nodules & Epstein-Barr” by Anthony William
from Medical Medium Thyroid Healing: The Truth behind Hashimoto’s, Graves’, Insomnia, Hypothyroidism, Thyroid Nodules & Epstein-Barr
by Anthony William
Hay House, 2017

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

Spaghetti squash, if you can find it, is a great substitute for pasta, otherwise use another squash.

“The 17 Day Diet Breakthrough Edition” by Dr Mike Moreno
from The 17 Day Diet Breakthrough Edition
by Dr Mike Moreno
Simon & Schuster UK, 2014

Alexia Lewis RD

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

[email protected]

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129 comments

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  • 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

  • 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.

  • 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!

  • 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 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.

  • I hate to tell you this but spaghetti squash is a very starchy vegetable that has 58% of its calories as pure STARCH so it’s just as starchy as regular pasta. And it would be nice if you really had any true nutrition knowledge about what is a good level of various nutrients that you quote as being high in spaghetti squash when the only significant one is from STARCH. If one is doing keto, this is NOT a keto food at all because keto says NO starchy carbs and this is no9t what spaghetti squash is VERY STARCHY.

  • 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!��

  • Your roasted squash looks soooo good! And I have had an….um….incident with microwaving a spaghetti squash. It kind of sounded like a bomb. I guess I didn’t stab it deeply enough.

  • Every time I search for something about foods and cooking tips, your videos alway save me and my time on searching. Thanks so much

  • 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 ��

  • 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. ♥

  • My family has loved to simply put salt and pepper on it or we even put a little bit of maple syrup. My husband likes Italian dressing on his

  • 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.

  • 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 bought a spaghetti squash last week and when I cut it in half, I was shocked to see the seeds had sprouted. Kinda gross actually.

    My question is, how do I avoid this again? The squash looked perfectly well on the outside. Please advise.

  • 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.

  • 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

  • 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

  • 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!

  • 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!

  • Spaghetti squash is one of my favorites! I turn it into a no-dairy creamy bacon broccoli squash casserole that my bf and I really love. I get the recipe here, if you’re interested.:) https://paleoglutenfree.com/recipes/creamy-whole30-bacon-garlic-spaghetti-squash/

  • 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!

  • +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 ��

  • We make spaghetti squash meatloaf. I cut the spaghetti squash lengthwise and then put my turkey meatloaf in the bowl part of the squash and let it cook in the oven. The juice from the meatloaf soaks into the spaghetti squash and flavors it. You don’t want to use a meat that has a high fat content as the squash would get too soggy. For serving, we cut a slice of it and serve it. At the table, the individuals pull the squash skin off and flake it out into the spaghetti like parts. It is always a hit with my father in law, who lives with us, and my kids (8 and 11).

  • You can also cut the spaghetti squash horizontally instead. I learned this recently. It is easier to cut and also keeps the “spaghetti” strands in tact so they are longer and more spaghetti like ��

  • 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

  • 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!

  • fun trick… if you cut the squash width wise instead of length, you get longer strands. harder for microwave use though. also, i read this can be cooked then frozen for winter meals… but i havnt tried that yet.

  • Thanks for this!!! I’m going back to counting WW points plus…and loosing that sugar weight I’ve put on recently. I wonder if cooking the spaghetti squash in microwave then re-roasting the strands on a backing sheet, with some oil and spices will make the squash strands caramelize a bit?

  • 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 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

  • 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.

  • 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..

  • Oh wow these are fantastic ideas! Easiest way to get my friend to have more veggies for lunch, especially since I make a salad once a week! I’ll have to get him to make these for his kids as well. Now I gotta go see if walmart has these (never had it before lol)

  • 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!

    PEOPLE DO NOT USE MICROWAVES…… YOU ARE ASKING FOR CANCER!!

  • 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.

  • If your knife broke while cutting a squash, either the knife was defective, or was being used incorrectly. I BATON my squash with a nightstick, using a big 9” Furi chef’s knife.

  • If I may pitch in about the spaghetti squash… There’s a lot of spaghetti squash in there. Use olive oil liberally (you didn’t really drizzle, more of a pour, but I’d suggest even more). Same with the salt and pepper. When done, throw in plenty of parmesan.

  • All squash seeds toasted are delicious. One of them actually taste like buttered popcorn but I can’t remember which one it was. I’m definitely going to try out the Insta pot spaghetti squash.

  • I have a question about cheesy sauces. I don’t like the taste of nutritional yeast (I’m just strange that way). So which recipe would you recommend that I try? I’m okay with a small amount (a tablespoon or so), but much more than that and I find the sauce inedible. Thanks.

  • 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!

  • 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!

  • 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.

  • 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.

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

  • 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!

  • 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!

  • SOMEBODY TOUCHED MY SPAGHETTI. YOU GO HOME AND TO YOUR HOUSE. IT HAS FACE, BUT NO BODY. AAAAARGHAAAGAGGA.
    SPAGHETTI SPAGHETTI SPAGHETTI

  • Thank you Bobbie I have had the RNY surgery last December I have lost about 100 pounds but still can not get blood sugar under control I asked my Dr if I could do it and she said stay away from the bad fats and she had no problem with. I need help and I have found you but I have to learn what bad fats are. Oh by the I am on welfare and don’t have much money for food. Hopefully I can get all I need on the on line company you recommended. Pray for me thank you! I want to feel good even if I am 74.

  • 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.��

  • 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 don’t know how one boat is one serving?? When I took out all flesh from a medium spaghetti squash, I had enough for 6 or more servings.

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

  • How are you gonna put healthy in the title but yet use oil a TON of dairy(in the first recipe) and meat.. that’s not healthy at all.

  • 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.

  • 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! ������

  • 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

  • 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!

  • I pressure cook my SS. 7-10 minutes depends on the size. No poking holes in it and the seeds seperate from the stringy stuff amazingly easy. So, I end up roasting the seeds as well. Also, the squash completely separates from the shell so you end up using all the squash leaving only the skin behind.

  • 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!!

  • RECIPE & STORAGE INFO: https://www.flavcity.com/3-easy-spagh...
    Macros for the greek chicken & squash:
    600 calories per meal with the chicken skin
    28.4 grams of fat per meal with the chicken skin
    50 grams of protein per meal
    10.2 grams of total carbs per meal
    3.4 grams of fiber per meal

    Macros for the shrimp & pesto squash:
    403 calories per meal
    22.6 grams of fat per meal
    17.8 grams of total carbs per meal
    30.4 grams of protein per meal
    4 grams of fiber per meal

    Macros for the yogurt chicken & squash:
    385 calories per meal
    13.8 grams of fat per meal
    11 grams of total carbs per meal
    54.2 grams of protein
    2 grams of fiber per meal

    GET THE KITCHEN GEAR I USE:
    glass meal prep containers: http://amzn.to/2kzsy7l

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    rolling pin: https://amzn.to/2OooHrg

    microplane zester: http://amzn.to/2guLd1S

    metal sheet trays: https://amzn.to/2MQ1byN

    cast iron pan: http://amzn.to/2h3bQu7

    large non-stick pan: http://amzn.to/2juY2qR

    platter for chicken: http://amzn.to/2i13z8t

    pyrex glass mixing bowls: http://amzn.to/2fLGQKe

    my pepper mill: https://amzn.to/2q7VEuJ

    non-stick tongs: https://amzn.to/2JbrtKj

    wood cutting board: http://amzn.to/2tMkv9Z

    the rest of my gear: https://www.amazon.com/shop/flavcity

  • 3 things. First, that tip of using the rolling pin to help cut the spaghetti squash is off the chain! What a perfect way to make the cutting easier!
    Second, until now I have only cooked the squash open side down on a sheet pan with water. Roasting it with olive oil makes it so much better! It brings out the flavor so much better!
    Third, I did a chicken thigh, mushroom, Alfredo with crushed red pepper on mine. So good!!

  • I know I’m late; however, I just saw this episode on the Cook This Free-Fun-Recipes app through my roku. Glad I found you for more variations of recipes my family and I already like! I’m a new subscriber now! Thank you!

  • I just learned that if you cut some slits across the top and microwave the squash for 5 minutes it is very easy to cut in half. Just need to let it cool slightly first.. I will be making everyone of these recipes. Thanks Bobby.

  • Honestly, FlavCity, I have to say, without this channel, keto would be SO much harder and so much more bland. Thank you thank you THANK YOU for all of your amazing ideas!!

  • Oh my i love your recipes i love your shopping education channel too you guys are the best keep them coming please. Keep up the good work! Prevention is the cure all the way. Do you have fish recipes? Thanks!

  • You don’t know what you’re talking about when you think spaghetti squash is helpful or nutritious because 58% of its calories of any size squash is pure STARCH. This makes them a fattening food, blood sugar raising food and not nutritious at all.

  • Hi. I love your videos! I cooked spaghetti squash for the first time and followed directions online. I cooked it until i could stick a knife through it. The noodles scraped out fine but they were a little crunch when eating. Does that mean it was not quite cooked or is is supposed to be like that. How soft should they be

  • Love your videos!

    If you cut spaghetti squash across the width/down the middle, or the short way, the strands will be longer resembling spaghetti.

  • I nuke my squash about 5 mins and let it cool off about 10-15 mins and then cut it..From there you can cook however you like..Too dangerous to try cutting it lengthwise! Be careful ya’ll

  • These recipes are insane! Im super excited to go shopping & cook cuz of u, I wanna make all of these tonight! Ha, ok maybe just one for tonight… ��

  • 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!

  • Over an hour to cook spaghetti squash in the oven is too much. That is going to be near mush. I like to do more in the 40-50 minute range and have much more texture left in it. If you place the cut side down it will steam itself and cook quicker, but will not release as much water which will make the flavor more intense.

  • I just literally tried spaghetti squash a few days ago I did the first recipe roast in the oven, but I was told to put it upside down…the taste isn’t bad but I don’t like mushy texture…and I have another one in my refrigerator ��

  • I like my spaghetti squash crunchy gives it a great texture to me I use this as spaghetti I have never tried Alfredo on it yet but I’m going to I got me one sitting in the kitchen now

  • I always bake mine with red pepper flakes to get rid of the sweet taste of squash. We fill a glass dish with cooked spaghetti squash then cover it with sauce, cheese, pepperoni, green peppers, onions. Bake for 20 mins on 400. Pizza squash. Or cover with fried chicken strips from cheap store and cover with sauce and mozzarella, chicken parm.

  • I feel like every time I make spaghetti squash in the oven like this and pour my sauces on top my noodles become extremely watery where it ends up being a puddle at the bottom of the squash. Is this normal? What can I do to make it less watery?

  • Great tips on prepping the squash. That creamy pesto looks fantastic. I always make my pesto in my little food processor too, but, I do not have a slot where I can pore the Olive oil directly in. Where did you buy your processor? Wow, the chicken thigh recipe and squash combo looks and sounds fantastic. I think I will try that one first. Although I do love pesto. I will have to toss a coin on this one. There’s always the weekend. Thank you, for more options.

  • To get long strands…..
    It’s Simple: Slice Your Squash Across the Waist

    Getting the longest strands possible is all about how you cut the spaghetti squash, and the best way to do that is by slicing it across the waist. Crosswise, right across the middle of the squash — instead of from end to end.

    If you take a minute to look at the inside of a spaghetti squash, it totally makes sense! The strands of the squash don’t run from one end of the squash to the other; they’re actually arranged in a circular formation around the interior, like lines of latitude around a globe. Cutting the squash across the waist keeps the whole strand intact, while slicing from end to end halves the strands.

  • Yummm!! Thankyou for this video of delicious recipes and the step by step instruction how to make these great recipes!! I am going to make the one recipe tomorrow for supper. We have to greatly reduce our salt intake though.

  • If you cut the spaghetti squash the other direction, you get way nicer noodles. Someone told me that. I tried it and will pass it on.

  • 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!

  • Thank you so much, but for healthy eating not aluminum foil. High levels of aluminum leading to health risks including Alzheimer’s and kidney disease.

  • Big question for you since you seem to know a lot about nutrition. I am not only diabetic & need low carbs but I now have Diabetic Gastroparesis (A serious condition) which limits my intake of a lot of my favorite veggies, fruits & meats.  
    Also need non-spicy foods for ulcer issues. Lactose intolerance adds  more to think about for my meals.
    Also, very importantly, as little fiber as possible so no whole grains. Having believed for years that high fiber was good for you, not the case for Gastroparesis. It can & has caused hardening of the intestines causing blockages & twists.
    “Can have” white rice, white bread, well cooked fruits (canned) & some veggies. I can have most squash as long as they are well cooked.
    Meats are chicken, fish & lean ground beef.
    I know you are not a doctor but hope you can come up with some great ideas my body can handle without pain & worsening of my stomach issues.
    My new strict diet is to prevent surgery to remove the hardened areas & twists. So I hope you can contribute to some answers for good taste without problems. Are you a magician? Thanks for listening & hopefully, thinking about this.

  • Y’all crack me up! I haven’t tried spaghetti squash with cheesy sauce yet, but I just received my copy of the Healthspan Solution and need try their cheese sauce.

  • You can put in micro whole and cook it for 15-18 min the only thing you have to deal with the deeds it an’t pretty but it’s good!

  • I love spaghetti squash, however, the last few times I made it there was a horrible taste. I made it like I usually do, so not sure what the issue is…it’s like the issue is with the squash itself. Bummer

  • 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?

  • You inspired me to cook up a spaghetti squash I had sitting on the counter for a while (in the instant pot). It turned out exactly like you said, so perfect! It was too big to go in sideways, so I cut in half the other way and cooked one end. With just a tiny bit of encouragement, the whole thing slid right out of the skin! Thanks for your tips, and I always appreciate your authentic sincerity.

  • Omg! the recipes you make are so low calorie, and I really like how you use nothing but awesome veggies in the place of carbs. In the healthy recipes that I make on my channel, I have never used this method, but I will definitely try them out…: )

  • I do a “half n half” method to cook it if I’m pressed for time. Some time in the micro, some time in the oven. About 7min in the micro and a half hour in the oven. I can’t do all micro the texture is lousy. When I do all oven I actually do it cut side down so it steams a little and it cooks faster. Then for the last 20 minutes cut side up to dry it out a bit. I do this for butternut squash too. Great video as always, can’t wait to try the recipes, especially the shrimp one. I never met a shrimp I didn’t like��

  • These look so yummy! Unfortunately I struggle to find spaghetti squash in Australia so ill just admire these recipes and imagine the taste haha

  • If I can give this 1000 “thumbs up” I would. These recipes are amazing! Thank you for sharing great recipes that my whole family loves.

  • Hey Bobby, awesome recipes with one of my favorite squashes! Glad I saw this because every time I prepare spaghetti I struggle with cutting it. But now I don’t have to struggle anymore. Thanks!

  • This was a great meal prep! Having a broad spectrum food channel can be challenging, this felt like a perfect blend for keto and non-keto!

  • Ahhhh this looks so good! Thanks for the recipe Dottie! I’m going to the store tomorrow so I’ll def have to try this out. This would be great with some chicken! Yummm.

  • Comments are disabled on the cabbage recipe but I can not wait to try that dish stuffed with veggies. Loving all your cooking videos. I’m out of ideas for cooking for my family and these have helped Inspire me.

  • Right now she’s standing in a half eaten veg patch thanks to the hungry goats ��
    That looks lush love watching cooking vids give me new ideas to change things up a little.
    Dot & Kev any chance of making some videos on the best way your finding growing your veg. My uncle has just started growing & he’s passing the bug on to me but here in the UK the weather in unpredictable plus summer is almost over so needing some good videos for the coming summer…

    Keep the videos coming ����

  • I’m going to have to try this! I’ve just found out recently that I have Celiacs Disease which means I’m allergic/intolerant to gluten so Spaghetti Squash is perfect for me!

  • This looks delicious! Well done, Datev! I’d love to see some good vegetarian breakfast options. 

    Also, due to the vast amount of Food with Dottie content you currently have, you could very easily compile them all in to a book!:D

  • I have one of these for my non dominant hand when cutting. Maybe you should get one Jessica! https://www.leevalley.com/en-us/shop/tools/apparel-and-safety-gear/gloves/56153-carvers-chain-mail-glove

  • Please don’t cover your vent with a towel. It’s bad for your instapot. Also that steam isn’t as hot as people make it out to be. Just keep your hand below the venting nozzle when turning it and don’t put your face down into the steam.

  • Hi F, Delicious recipe.

    I simply use spaghetti sauce on top of my spaghetti squash. I boil my spaghetti squash halves to loosen up the strands. And I mix the spaghetti sauce into the squash with a pinch of salt/pepper/garlic powder then topped with shredded cheese, then, tomatoes; then bake 350 in oven 45 minutes.

    Mmm good.

  • If you cut it around the middle it’s easier to fit in the pot and supposedly you get longer spaghetti strands (like you said). It’s also easier to cut…Jessica!

  • Jessica, you can buy cute little silicone chimneys for the instapot online. They direct the steam in one direction so that you can release the pressure without worrying about burning yourself.

  • janet macdonald
    So much faster in the microwave. I poke mine 2-3 times on the sides and set my microwave for “potato”
    Some microwaves have a button for “hard veg”potato”. THEN I cut, clean out the seeds and shred.

  • The Healthspan Solution’s cheese sauce is delicious! I have made several others and did not like them. Had to throw them out. The Healthspan cheese sauce is a game changer for me.

  • Got to say always fancied spaghetti squash, but being a Brit I had no idea what to do with it…hook up to my pals @ Flavcity and BOOM..mystery solved and so simply!!.but not only what to do with the squash..but how to make it NICE too..thank you thank you THANK YOU <3

  • Just wash the outside and put the squash in whole rather than risking cutting yourself. The pressure inside the pot prevents the squash from exploding. Once cooked, cut in half and scoop away the interior seeds and fibrous material. Easy peasy!

  • 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!:)

  • Wow, as spaghetti squash is loaded with fiber and you added beans,Yikes, I would be on the toilet forever.Your videos are nice.I put my spaghetti squash in the I-Pot WHOLE with knife slits and put on manual for 23 minutes with about 2 inches of water on the silver trivet thing.Super easy to get seeds out too.

  • I forget whether you eat peanuts or not? If you do these squash noodles make yummy thai peanut sauce noodles. I always add broccoli slaw and extra shredded carrot. Trying to adjust my recipe to use peanut powder instead of peanut butter now

  • The edited clip of Jessica with the knife and the music was perfect… and then the callback to it later on in the episode had me rolling!!! ��

  • 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.

  • From Instant Pot manual: “Do not cover or obstruct the steam release valve/handle and/or float valve with cloth or other objects. Obstructing the steam release valve/handle and/or float valve can create a safety issue and may cause injury.” Just an FYI so nobody gets hurt.

  • Hi lovely Krocks! I have a question about your Dutch oven (shown on the stove; I’m in the process of choosing one to buy)….is that a Lodge 6 quart? or..? is the 6 quart large enough; are you happy with it? thanks so much!

  • Jessica is now busted! You are a Dog Trainer! Must see training videos with Oliver, lol. I am dog dependent normally, even more so right now with everything going on. And they help me test my cooking experiments. In fact, my girl Basset, Star, stole all the lentil wraps I made yesterday. That’s ok, tho, they were pretty bad. ��

  • 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.

  • Thanks for the tip about microwaving for a few minutes before cutting. And here’s a safety tip for cutting winter squashes: put them on a kitchen towel or rubber glove while cutting. This will help stop them from rolling out of your control.

  • I have an IP and a spaghetti squash right now. Can’t wait to make this!! I never thought of the IP for this. Yay! Thanks. Super useful and funny video today. ��

  • I’ve never cut my spaghetti squash before putting it in the instant pot. It cooks perfectly if you leave it whole! So much easier, too. ��

  • Jessica you are so funny. I laughed out loud several times during this video. Brian I loved the shot with her and the knife and how you kept using it. Very funny.

  • I never thought of cooking sketti squash in the pressure cooker! Definitely going to do this. I’m also going to try doing the acorn squash I’ve had for a couple of months. I buy these hard shelled squashes and then put off cooking them because of the whole process of cutting, cooking and scooping. I think I’ll add some vegan sausage to this dish. M-m-m….��

  • Excellent movie! Up here at Y&S FOOD! we really like to run across these sort of content. We create Travel & Food videos too, around the world, and also we are often searching for inspirations and creative concepts. Thank You.

  • I wonder if you could hand peel the squash before putting it into the insta pot? We have done this with butternut squash before.
    🙂

  • I’m so so glad for this. I just bought a spaghetti squash for the very first time and I have no clue what to do with it. I have been wanting to find a really good recipe. Thank you!

  • Thank you for another video. I think with or without the “pretty” it looks good. I agree for the taco theme black beans would of been a better choice. Though, I wonder if baking it at the end to get a slight crust on top might per-say enhance it.

  • I cook my spaghetti squash in the instant pot whole. It is a lot easier to deal with and safer. https://www.thekitchn.com/how-to-cook-spaghetti-squash-in-an-electric-pressure-cooker-249805