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misfit garden baked spaghetti squash recipe pasta alternative

Baked Spaghetti Squash

Baked Spaghetti Squash is just fantastic; pop it in the oven for 30 minutes and you’ve got yourself a great healthy pasta alternative! Fab topped with your favourite pasta sauce, or sprinkled with parmesan and served alongside a main of choice.

Some recipes suggest adding a bit of water to the dish while roasting, which steams the squash and therefore reduces the cooking time. Personally, we prefer brushing the squash with a bit of oil before roasting, and just waiting that little bit longer. It gives better caramelisation and the ‘pasta’ strands hold their shape better.

* The cook times can vary based on the size of your squash. You can tell if your squash is done if you can pierce through the skin with a fork. 

  1. Preheat oven to 200°C.
  2. Cut spaghetti squash in half lengthwise. Scoop out seeds and stringy bits and discard (or save the seeds for roasting!)
  3. Drizzle the cut side with oil. Season with salt and pepper.
  4. Place cut side down on a roasting tray lined with baking paper and bake for 30 minutes or just until tender.
  5. Let the squash cool for 5 minutes. Flip spaghetti squash over and gently run a fork down the squash to separate into strands.
  6. Top with your favourite pasta sauce and ENJOY!

1 comment

  • This is my third time using spaghetti squash. The first 2 times it was real gross and I was hesitant to try again. Using this recipe and putting my own topping with it was great. I think one of the 3 kids still isn’t that fussed with it but serving it with plenty of sauce and flavour is a goer. I did mince with a tomatoey sauce and green olives and capers. I really like it as a healthy spaghetti and will definitely use this recipe again!

    Naomi on

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