Spaghetti Squash

1 spaghetti squash

Simple Spaghetti Sauce

1 box of mushrooms, steamed or dry sautéed (opt)

1 large onion, steamed or dry sautéed (opt)

1 carrot, diced, steamed or dry sauteed (opt)

1 stalk of celery, diced, steamed or dry sauteed (opt)


Cut the squash in half, remove seeds, place in a pan with sides and a little water and bake at 375 degrees for one hour until a fork can be inserted easily. Pull the squash apart with a  fork and fluff. Warm some spaghetti sauce and pour it over the squash with other vegetables as desired.

(Alternately, you put the squash into a large pot, cover it with water, bring the water to a boil and let it simmer, covered, for about 30 minutes until the skin is softened. You can let it simmer until it is cooked thoroughly, if you like, or you can remove it from the water, let it cool so you can handle it, cut it in half and bake it at 375 until it is done for you. Just pull the squash out with a fork, fluff it and enjoy.)

This is an easy recipe that is very good and very filling. It’s amazing how this squash resembles spaghetti.


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