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!

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Comments 14

  1. 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!! 🙂

  2. 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!

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

  4. 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!

  5. 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

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

  7. 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!

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