The Pasta Alternative: Spaghetti Squash

While I adore pasta, lately I’ve been loving a yummy pasta alternative — spaghetti squash! It’s like I’ve found a carb loophole, and I couldn’t be more excited. It might seem strange, but this vegetable is so good it might even fool your dinner guests into thinking they’re having the real thing.

You can seriously do anything with the spaghetti squash that you would do with the real thing, but I like to keep it simple.

Here’s the secret to my healthy “spaghetti” marinara:


• 1 whole spaghetti squash
• 1/8 cup of extra virgin olive oil
• Salt and Pepper
• Your favorite marinara sauce


Preheat your oven to 450 degrees. Split the squash in half the long way — be careful, the squash is really tough — and scrape out the seeds. Season the squash with the olive oil, salt, and pepper. Bake the two halves meaty side down on an oven tray lined with foil and lightly greased with olive oil.

Bake for about 30 minutes (or until the insides are soft). Be sure to wait for the squash to cool down enough so you don’t burn your hands when you handle it!

To get the “spaghetti” going, you just scrape out the stands of squash from the squash with a large spoon or fork. Toss it with warm marinara sauce and enjoy!

Let me know if you try this. It’s seriously so good!

Julianne Hough
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Julianne Hough

Julianne Hough is just trying to be a nice person who dances as often as possible, usually in public. She recently wifed up to NHL star Brooks Laich and is the proud dog-mom of two pups, Lexi & Harley (they’re the real brains behind everything).
Julianne Hough
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  • MK

    I’ve been wanting to give this a try, and now I think I will!

  • Janice McAnany

    Love the spaghetti squash, but also a huge fan of Shirataki Noodles. Being a Type 2 Diabetic, you have to know all the carb alternatives! Shrimp Scampi, Scalops Fra Diavolo, the possibilities are endless. I find that the squash texture doesn’t lend itself well to the heavier recipes.

  • Cheryl

    To kick it up a notch with some healthy protein, brown some Italian style ground turkey, mix it with your fave sauce and scoop it into the “squash boat”. Sprinkle some Parmesan or mozerella on top. Place on a baking sheet and cook for another 10-15 min….delish!! 🙂

  • Nancy Ellis

    I fix this all time time. The easiest way to cook the squash is to cut it in half lengthwise, scoop out seeds with a spoon. Put it cut side down on a microwave safe plate and microwave it on high for 13 minutes. Let cool a few minutes and pull a fork through each half to create the beautiful strands of spagetti squash spagetti. No need to heat up your oven!

  • It sounds delicious. I’ve actually never tried spaghetti squash before. Maybe I should.


  • Tricia

    Delicious! I just discovered dairy free potato soup (made with coconut milk). A healthier alternative and it was yummy!

  • Kayla Nelson

    I make this recipe all the time. I also made voodles and add them to my turkey taco soup. Seriously, my family thought it was pasta! You can buy The Veggetti at Target or Walmart. It allows you to cut thin spaghetti size or thick fettuccini size zucchini noodles. I use yellow squash too. Soooo… GOOD!

  • Marti Cervi

    A good Italian is always ready to eat pasta , I’ll definitely try , I’m very curious. 🙂

  • I’m a big fan of spaghetti squash with some olive oil, pesto, pepper and parmesan cheese. That way you can really taste the sweetness of the squash

  • Veronica S

    Need to try this.

  • Halley

    Made this tonight. It was delicious! My husband even liked it and he typically doesn’t care for squash. It is very mild.

  • Andrea

    Sounds yummy. I makeit with zucchini and we all love it.

  • Mish Marino

    I need to try this asap!

    – Mish

  • Priscilla Reno

    You might want to try a ragu with it. Because I have been diagnosed with diabetes we cut out pasta (my favorite food) and replaced it with spaghetti squash, the ragu: yellow, red and green bell pepper, sliced, mushrooms, sliced; diced onion, some chicken stock (just a little) and a can of diced tomatoes. Let it all cook together with some olive oil and minced garlic, thyme, oregano, basil, parsley and salt and pepper. YUMMY!