10 Simple Recipes for Spaghetti Squash


Spaghetti Squash with Easy Avocado Pesto

Video taken from the channel: Northwell Health


How To Cook Spaghetti Squash: Fast, Easy, & Delicious

Video taken from the channel: Restless Palate


How to Cook Spaghetti Squash in the Oven or Microwave

Video taken from the channel: Inspired Taste


How to Cook Spaghetti Squash 2 Ways – Easy Dinner Ideas!

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


3 Easy Spaghetti Squash Recipes For The Low Carb Keto Diet

Video taken from the channel: FlavCity with Bobby Parrish


How to Cook Spaghetti Squash

Video taken from the channel: Chef Buck

Spaghetti squash is one of the best magic tricks in the entire kitchen. Cook and crack open a lumpy squash, get al dente strings of golden veggie pasta (here is a little hack to get really long, spaghetti-esque strings!).So virtuous! So delightful! Such a little practical joke on our pasta-loving hearts. This is ‘spaghetti squash 101’ for an Instant Pot®.

It doesn’t get much easier that this for a quick and easy meal. My favorite topping for spaghetti squash is chili, but feel free to use any topping that suits your taste. This is a perfect way to get veggies into the kids’ meals.

Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the Step 2 Bake in the preheated oven until easily pierced with a knife, about 40 minutes. Cool squash for 10 minutes.

Step 3 Shred the inside of the squash. 22 Spaghetti Squash Recipes That Will Make You Forget You’re Eating Veggies On a no-pasta diet? Spaghetti squash is the perfect stand-in for carb-dense noodles.

Katie’s 5-star recipe proves spaghetti squash is made for the twice-baked treatment (it’s not just for potatoes!). The squash gets roasted, blanketed in a creamy sauce with chicken and broccoli. 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.

Spaghetti squash is a great low-carb pasta substitute and is easily prepared in the oven-just cut it in half and bake it until easily pierced with a fork. 2 10 Easy 20-Minute Chicken Recipes Call These Your Weeknight Warriors. 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.

In Season: Like other hard-shelled winter squash, spaghetti squash is harvested in the early fall. The squash keeps for months in cool storage, so it is available in markets throughout the winter and spring. What to Look For: Mature spaghetti squash is oblong in shape with a creamy-yellow shell.

Choose firm squash that’s free of soft spots and feels heavy for its size. Get creative this winter with healthy spaghetti squash recipes. Spaghetti squash is a delicious, low-carb seasonal vegetable that can be used a variety of ways — even for breakfast or dessert!

Spaghetti squash is one of my all time favorite things to.

List of related literature:

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

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

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

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

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

Preheat the oven to 400°F. Toss together the squash, tomatoes, zucchini, bell pepper, onion, black pepper, ¼ cup of the olive oil, and 2 teaspoons of the salt in a large bowl until combined.

“What Can I Bring?: Southern Food for Any Occasion Life Serves Up” by Elizabeth Heiskell
from What Can I Bring?: Southern Food for Any Occasion Life Serves Up
by Elizabeth Heiskell
Oxmoor House, Incorporated, 2017

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

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

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

Make the spaghetti squash noodles: Slice the spaghetti squash in half crosswise.

“Keto Quick Start: A Beginner's Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes” by Diane Sanfilippo
from Keto Quick Start: A Beginner’s Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes
by Diane Sanfilippo
Victory Belt Publishing, 2019

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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  • I remembered when I’m young, my aunt makes a dish using a plant she called “Noodle fruit” and when I got older I can’t find that fruit in any market in my country, I just assume my aunt just using any fruit and scrape it to make it look like a noodle. Its been almost 20 years and damn, now I can rest in peace knowing that my aunt “noodle fruit” is actually legit and real.

  • That sure seems undercooked. I have never encountered a spaghetti squash (over 1.5 pounds) that was done in less than 45 minutes, especially at just 350df! I cook mine at 425df and check it at 40-45 minutes. And when it’s done you get all the squash out because it easily comes away from the skin with no scraping required.
    Also pro tip: if you have one, a grapefruit spoon is an excellent guts remover tool!

  • Thank you for showing us how easy it is to cook spaghetti squash. I have one but didn’t know how to cook it. I will be serving it this way as a side dish.

  • 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.

  • I had to watch your video three times because you add ingredients and don’t tell us what they are. Check out the spaghetti squash and the long peppers

  • I used this video last night to cook some spaghetti squash… I couldn’t bear the smell that mess had my stomach hurting so bad… I did follow your directions and it cooked very well. My kids loved the taste. I made a spaghetti lasagna. I just couldn’t take the smell. I couldn’t fathom eating spaghetti squash…. How to make it smell better?

  • I tried this and wouldn’t recommend it. 350 was too low, my dinner was done at 45 min and my squash was raw. I usually do lengthwise cut at 375 with bitter and Carlie in the center. It gets toasted and caramelized on top and works just fine. This water method means you have to add garlic later….raw garlic? No thanks. I’ll go back to open faced @ 375…..and I’ll put my sauce on my pasta

  • 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.

  • 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.

  • A while back I did battle with my first spaghetti squash, the squash won. Thank you for the tip of microwaving it, love the recipes!

  • Cooked spaghetti squash for first time tonight. Mixed with cooked onions, sour cream, and sharp cheddar. I don’t think I’ll ever go back to spaghetti noodles. Thank you for your video, I wasn’t sure how to cut into the squash and get noodles out of it.

  • Vid would be better if the guy didn’t keep interrupting and adding useless comments. She knows what she’s doing!!! Just hold the camera and stay quiet

  • 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!

  • Thank you two so much for this here vidja. Yeah mine cooked a bit past that point but that’s
    alright. Haven’t tasted the speghetti as whole yet but the squash itself is pretty darn good
    to me, goodbye bad noodles hello speghetti squash!!
    Have a good’nnn

  • The first time I had spaghetti squash, I had it longways and while it was inside the squash and it was good. However, this method of cooking it and carving out the noodles that way made this so much easier to eat and I love just being able to eat as much as I want from a bowl instead of a squash slice. 10/10 for this video!!!!

  • Love your guys humor “you mean high” made my morning I’m about to cook some squash we got from the local food bank… Yes we’re broke and this food gos a long way

  • Thank you, I just made my first spaghetti squash. I am basically making it for my birds although I will eat a little bit. Also you do look like Carol from the walking dead ��

  • Cut it into 1 1/2 ” wheels coat with oil, salt. pepper and dry roast it flat on a sheet pan. The strands will just twist out easily with a fork.. long strands. Slightly brown, Roasted flavour beats boiled or steamed any day.

  • 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!

  • 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.

  • 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.

  • 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.

  • 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

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  • 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!!

  • As a youtuber I don’t normally say things but it would have been really nice to have the sauce recipe that she made! That would have been helpful!

  • 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.

  • in Australia……………..thats butternut pumpkin…………looking forward to trying this…….thankyou…….love your channel!!

  • I don’t get it. I have already bought squash in spagetty way, how to cook it? I saw you only showing how to scrape it out from start. I have a plastic bin of it. J don’t need to scrape! Do I boil it? Do I pan fry it? Steam it? Absolutely useless. I need straight to the point. This is a video of how to derive it rather than cook it!!!

  • 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

  • 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.

  • 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… ��

  • 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.

  • 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!!

  • 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

  • Great way to cook it. I tried it and liked it. I’m was confused what the person filming kept talking about. Was it supposed to be funny? It seemed like he was trying to be funny.

  • 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!

  • 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.

  • Yeah CB I just found some for.69 Each they usually are a pound at 1.69 wich add up so this is a very helpful video thanks!!! Since this is my 1st time I’ll keep it simple and go with a cheesy spaghetti chunky meat sauce? Then graduate to a roux type meaty white wine sauce wish me luck!!!?!!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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 spaghetti..it was way better than I thought. I’m gonna be in love!!

  • 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

  • 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.

  • I’ve found that if you put the halves on parchment paper, put Olive oil on both halves and generously season with s&p, garlic powder, and paprika… it turns out amazing. Even though the seasoning is concentrated in the center of the halves once you start to separate/ scrape the strands it will all mix together.

  • 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

  • What a beautiful spaghetti squash, Alyssia. When I get bored, I listen to some Tchaikovsky and Mozart to relax me. What do you love about using pumpkin?

  • 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

  • Sounds and looks great. Im a diabetic and this looks like a great substitue for pasta. Oh how i miss pasta lol. I could eat angle hair for days lol.

  • 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!

  • 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?

  • 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!

  • Thank you I am preheating my oven right now I really appreciate it I’ve never made this and my Perpetual fiance grew a bunch of them in our garden. Thanks I did subscribe.

  • 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.

  • 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!!

  • 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!

  • 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

  • Thank you so much for your amazing content! I can’t wait for your next Ignite course!!! Is there a way I can purchase the printables, without taking the course? I’m trying to figure out this whole meal prepping thing now lol Sorry I’m impatient!:)

  • 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!

  • 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.

  • 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.

  • 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.

  • Man that looks delicious! And I don’t eat meat with all my meals, I try to just eat vegetables sometimes as a main course thank you for the good and simple recipe.

  • I like the idea of baking them the other way however they didn’t turn out as well dang. The temperature needed to be longer and I had smaller ones. I think the next time I’ll do them this way but with oil not water.

  • 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 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.


  • 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!

  • 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.

  • 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!

  • Hi, I have made this recipe, as well as the acorn squash recipes, several times and love them. More important, my husband loves them. Since eggplants are almost in season, I am wondering if you have any 3-2-1 recipes that involve eggplant. Thanks

  • For the full article for How to Cut and Cook Spaghetti Squash with ingredient amounts and instructions, please visit our recipe page on Inspired Taste: https://www.inspiredtaste.net/34185/how-to-cook-spaghetti-squash/

  • Love the video guys. I’ve been a chef for 25 years in England and now in Australia but I’ve never come across spaghetti squash, I’ve heard of it though. The first time I heard of it was thru an American chef I was working with in London about 20 yrs ago and I was like what?? It’s similar to a butternut pumpkin but comes out like spaghetti??? That’s crazy!! Anyways, fast forward to today.. I’m just passing by my local fruit and veg shop in Sydney Australia, and they have it there! They don’t normally have it because I go there a few times a week, so they’ve obviously taken a chance in it at the markets and decided to buy a box to sell. As soon as I saw it I thought wow I have to buy one as I’ve known about this for so long but never seen it!! So I don’t want to mess up cooking it, so I YouTube a video and yours was the top one so I watched that and really enjoyed it. Thanks chef buck and also thanks to the nice lady who cooked it in the video. Love and peace coming at ya from Australia!!

  • Thank you Alyssia.Take care. Jesus loves everyone please seek His Face in these last days. Salvation is for today,tomorrow is uncertain without Jesus Times short.God bless

  • 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…: )

  • 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!:)

  • I have my spaghetti squash in the kitchen ��… Thanks for the two methods… Microwave here I come. New subbie from Eugene, Oregon.

  • I love spaghetti squash. I switched to it years ago instead of unhealthy pasta. It is so tasty and it’s awesome with pesto, homemade fresh spaghetti sauce, and alfredo sauce. It’s also delicious just how it’s garnished in this video. I never use salt though.

  • I really enjoy your videos. Question: I poke a few holes in the squash before cutting and then microwave for a few minutes. Makes it much easier to cut. Is that wrong? Seems so much easier and safer. Also, when microwaving I often just cook the squash whole, with holes for steam escape, until it is done. Doesn’t have the oil and salt and butter while cooking but it doesn’t seem to be a problem. I just add it later. What do you think?

  • Hello! Very good your channel and your video! Congratulations! I wish every success!
    Your culture and language enchant me! When you have time, visit my channel! In the last video, I made Carrot Cake!
    Thank you! Success! Hugs. #dgtudo

  • 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.

  • Yo Peeler!
    That does look good. I’m going to try it tonight. I might add a little grated Parmesean cheese just before serving. Also while I’m preparing mine there will be Mandolin music in the background instead of banjo. It’s all good. Cheers!