Baked Spaghetti Squash (3 ways to cook it)

This was something that I’ve been wanting to try but haven’t gotten around to until last weekend. I am so glad that my sister decided to go with this for dinner as I have been very curious and now I know that this dish will be making it to our table again in the future… it’s so easy to do as well!

You can use the cooked squash in almost any pasta dish and I can’t wait to give it a try with Mama’s Secret Spaghetti Sauce or with some Easy Alfredo Sauce, the possibilities are endless. We ate it with some Easy Baked Chicken, Sauteed Squash (we used a combination of other vegetables instead of the squash), and some Quick & Easy Garlic Bread (which I later made croutons with). 

I’m thinking this might also work well in place of the squash in our favorite Cheesy Squash Casserole or maybe even good as Vegetable Casserole. I’ve also read that Spaghetti Squash is good with a little butter and brown sugar… just the way I like my sweet potatoes!

Did I mention that spaghetti squash is a low carb pasta alternative? It also has many great health benefits that you can read about HERE. This fits in well with our Trim Healthy Mama lifestyle changes that we’ve been trying to implement!

Don’t throw out the seeds! Try them in this recipe: Roasted Pumpkin Seeds


Baked Spaghetti Squash (3 ways to cook it)

Baked Spaghetti Squash (3 ways to cook it)

Ingredients:

  • Spaghetti Squash
  • olive oil
  • garlic salt and pepper, to taste

Directions:

First, you want to wash off your squash and then cut in half. You can cut it in whichever direction you like as it will cook about the same… just make sure it will fit into your cooking dish.

Next, take a large spoon and scrape out the seeds and insides… kids like to help with this part. You can also roast these just like you can pumpkin seeds.

Turn the squash over and use a fork to poke a few holes in the skin.

Now you can lightly rub the olive oil on the inside and sprinkle with seasonings.

Choose a method of cooking below:

I have only tried the baking method so far so I can’t really testify to the other two methods… yet.

Oven:

Preheat the oven to 375.

Place your prepared squash in a baking dish or on a cookie sheet.

Bake for 30-45 minutes or until slightly tender. The cooked squash should dent easily when you push your finger into the skin. The skin will also start to darken a bit.

You may find that you need to let it cook slightly longer or a little less. The desired tenderness is completely up to you! 

Let cool slightly and then use a fork to scrape out the ‘noodles’.

Enjoy with your favorite sauce or dish!

Microwave:

Don’t oil or season your squash.

Place the prepared squash, fleshy-side down, in a microwave-safe dish. You may only be able to cook 1/2 of the squash at a time depending on the size of your microwave.

Add about 1/2 inch of water to the dish.

Microwave on high for 10-20 minutes, checking every 3-5 minutes for tenderness. The cooked squash should dent easily when you push your finger into the skin. The skin will also start to darken a bit.

Let cool slightly and then use a fork to scrape out the ‘noodles’.

Season to taste and enjoy with your favorite sauce or dish!

Crockpot:

Hang on to your britches because this is probably the most simple way to cook Spaghetti Squash…

You just need to clean your squash and poke some holes in the skin… don’t cut it in half or anything!

Just put the whole squash your crockpot and cover with a lid. NO WATER NEEDED although I think a little broth may add a bit of flavor.

Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, just until tender. The cooked squash should dent easily when you push your finger into the skin. The skin will also start to darken a bit.

Let cool slightly and slice in half. Scoop out the seeds and then use a fork to scrape out the ‘noodles’.

Season to taste and enjoy with your favorite sauce or dish!


kids learn to cook


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Sauteed Squash

This is one of those recipes that you can use with fresh or frozen squash. Continue reading “Sauteed Squash”

Meal Prepping: Freezing Squash

I was recently blessed with some yellow squash and zucchini. It was more than we could eat at the time as I had some in the refrigerator as well. I decided to put the best looking ones in the freezer to use later on. The ones that were bruised or slightly damaged were fried up later on to go with dinner. Yummy!

I will give the instructions for two different methods of freezing squash. The first will be for short term storage (1-3 months) and the second is for longer term (4-6 months). When you freeze the squash it will be best to use it in casseroles, breads, cakes, cookies, pies, or sauteed as it will lose some of its original firmness. I will be posting recipes for using the fresh and frozen squash in future posts so keep checking under the Recipes tab or do a search for squash.

Method #1. (This is the method I normally use as we will eat it rather quickly.)

  1. Wash the squash, cut off the ends, and cut away any damaged areas. You should use fresh squash for freezing.
  2. Slice, dice, or grate the squash.
  3. Arrange the squash, in a single layer, on a large cookie sheet(s) that has been sprayed with nonstick spray.
  4. Place the cookie sheet in the freezer for at least 2-3 hours, or overnight.
  5. Remove the cookie sheet and place the frozen squash into freezer bags. Squeeze out as much air as possible and place in the freezer.
  6. Use within 1-3 months for best flavor.

Method #2.

  1. Wash the squash, cut off the ends, and cut away any damaged areas. You should use fresh squash for freezing.
  2. Slice, dice, or grate the squash.
  3. Boil a large pot of water.
  4. Fill a large bowl with water and ice.
  5. Boil the squash for 3-4 minutes and promptly remove from the hot water.
  6. Use a slotted spoon to remove the squash and place into the cold water.
  7. Cool completely and then drain thoroughly.
  8. Arrange the squash, in a single layer, on a large cookie sheet(s) that has been sprayed with nonstick spray.
  9. Place the cookie sheet in the freezer for at least 2-3 hours, or overnight.
  10. Remove the cookie sheet and place the frozen squash into freezer bags. Squeeze out as much air as possible and place in the freezer.
  11. Use within 4-6 months for best flavor.

For winter squash/pumpkins:

  1. Wash the squash, cut off the ends, remove the seeds, and cut away any damaged areas. You should use fresh squash for freezing.
  2. Boil a large pot of water.
  3. Fill a large bowl with water and ice.
  4. Boil the squash until tender, promptly remove from the hot water.
  5. Use a slotted spoon to remove the squash and place into the cold water.
  6. Cool completely and then drain thoroughly.
  7. Scrape the squash from the rind and discard the rind.
  8. Slightly mash the squash with a potato masher or a fork.
  9. Place the squash into freezer bags. Squeeze out as much air as possible and place in the freezer.
  10. Use within 4-6 months for best flavor.

Cheesy Squash Casserole

I had to laugh because it was brought to my attention recently that I use a lot of cheese. This is true because we love cheese. You could probably make this recipe without cheese if you chose to though.

This is a good way to use up fresh squash or any squash that you may have in the freezer. Continue reading “Cheesy Squash Casserole”

Zucchini Carrot Bread

This is one of those recipes that I’ve had since high school. I make this at least once a year, usually around the time that the squash is overflowing from the gardens. When I freeze the zucchini I will shred it and add a couple of shredded carrots to it as well to make this recipe a little easier to prepare.

I normally double the recipe and make 2 loaves at a time because it is so good! I love it right out of the oven with a little bit of butter on it. Continue reading “Zucchini Carrot Bread”