Spaghetti Squash

I am half Irish, half Italian, and grew up knowing the Italian side of my family. Pasta was a main staple at our dinner table and it is still a food that brings me much comfort. It doesn’t however bring my waistline much comfort. Imagine how excited I was when I learned how to make some of my favorite Italian dishes using squash as a substitute for pasta. I am not sure I can forgo the pasta all together, but this tasty spaghetti squash is a healthy alternative.

With this simple recipe, I’ve combined spaghetti squash, parmesan and fresh parsley. This light and slightly sweet squash is similar to angel hair pasta. Great thing about this dish is you can add whatever kind of sauce you want to this, like marinara, creamy alfredo or pesto. 

Spaghetti Squash

Prep Time: 10 mins
Cook Time: 1 hour
Servings: 4


  • 1 Spaghetti Squash, halved and seeded
  • 2 Tablespoons - Olive Oil
  • 1 Teaspoon - Italian Seasoning
  • 1/2 Cup - Parmesan, grated
  • 1/4 Cup - Parmesan, shaved
  • 1 Tablespoon - Fresh Parsley, chopped
  • Salt and Pepper to taste


  1. Preheat oven to 425°.
  2. Evenly coat the interior part of the squash with olive oil. Salt and pepper to taste. Place cut side down on a parchment-lined rimmed baking sheet. Cook until tender, about 1 hour.
  3. Allow squash to cool enough to handle it and then gently scrape out the flesh with a fork. Place in a medium bowl and season with italian seasoning and grated parmesan. Salt and pepper to taste and stir to combine ingredients. Garnish with shaved parmesan and freshly chopped parsley.

Additional Info

To get long strands of squash, slice it into 1-inch rings, and scrape out seeds. Place on a parchment-lined rimmed baking sheet. Coat with olive oil, salt and pepper. Cook for 40-60 minutes, flip once to reduce browning. Allow squash to cool enough to handle it then peel away skin and separate strands.

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