Spaghetti Squash I Recipe -
Spaghetti Squash I Recipe
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Spaghetti Squash I
See how to make scrumptious spaghetti squash “spaghetti." See more
  • READY IN 45 mins

Spaghetti Squash I

Recipe by  

"The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
  3. Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
  4. Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Nov 17, 2006

This is agreat dish! Too inprove the spaghetti squash's tenderness, just put it in a baking dish close to it's size and add 1 1/2 cups of water for the same baking time and it will be wonderfully soft and perfect.

Most Helpful Critical Review
Sep 27, 2010

I really liked the taste of this and will definitely make it again. HOWEVER - the squash did NOT cook in 30 min and I even had the oven higher than 350, it took almost double time. Next time I will save the trouble and cook the squash in the microwave.

Oct 23, 2006

My boyfriend and I had never had spaghetti squash, but as he said, I would give it a 10 star if I could. I am not a fan of squash at all.... but this was so good... All the right blends of veggies. I didnt have fresh basil, used less of the dry basil, also sauted veggies in olive oil , and depending on the size of squash might take longer then 30 mins, i just did the knife test, and knew it needed more time, so added 15 more minutes on.Had a medium size one and well there wasnt any left overs. I had a bowl and bf had the rest, he loved it.. So hats off to the chef who made this a keeper in our house. I also added grated parmesan cheese on top after it was served, yummy we love cheese :) and a loaf of fresh bread to go with it is a meal in it self. This would go great as a side dish for the parmesan tilapia fish , that I also found on here. That too was good. I love to cook and have found so many good recipes on here, this is at the top.... go figure and I thought I hated squash.

Oct 20, 2003

I wanted to add a P.S. to my rating. The next day I added some beaten egg and bread crumbs to the leftovers to add substance. I formed the squash into round patties and breaded them with bread crumbs. I then browned them in Canola oil and they were sooooo delicious. My boyfriend loves this recipe and he loved what I did with the leftovers too.

Oct 12, 2003

We love this in our house. But I've modified it a little to better suit our tastes. Firstly I just put some puncture holes in the squash and throw it in the oven whole to bake -- it's much easier to cut when it's cooked and it's just as delicious. I also skip the olives and onion to give it a fresher less complicated taste. Lastly I use grape or cherry tomatoes, they're just nice and managable.

Feb 09, 2006

We really liked this new way to enjoy spaghetti squash. I did do some things differently. I microwaved the squash, both halves on a paper plate, skin side for 5 min. and open side covered with paper towel for 6 min. and it was done perfectly. Using suggestions from others, I sauted red pepper and onion together, added one can of Italian style tomatoes, undrained, and ripe olives. Tossed it all together and tried to save enough leftovers for next day lunch :o). It was really super, thanks James.

Mar 17, 2008

I enjoyed this dish, but was surprised by the taste/texture of the squash. I read the reviews but for some reason was shocked that the squash 'noodles' were actually crunchy. The taste is pretty neutral, so not offensive. I gave it four stars because I feel that I just need a few more tries to get mentally adjusted to using these instead of real noodles, but once I get adjusted, they are just so much better for you than all those heavy blood sugar spiking real noodles, and makes the homemade garlic bread easy to justify! You don't feel as heavy and bogged down and your meal is 500% healthier.

Jul 27, 2006

I had a half of spaghetti squash left over from last night and i can only do the spaghetti squash once in awhile for my DH as he is not a real lover of it. SO to allrecipes I went to look for something to do with the rest. I took all the ideas on the reviews and recreated a cold salad with using similar ingredients. Scraped out the SS and added EVOO, just a couple of dashes, and then diced half a red pepper and 1 tomato and a half cucumber (seeded) Tossed in some scallions cut on the bias and 2 cloves of garlic and about a small can of black olives, salt and pepper, Then about 1/2 cup of feta and some snips of fresh basil from my garden along with some fresh tarragon. Cant wait for dinner! Samples were divine! ps I always punch holes in my spagetti squash and then do in the microwave. Let cool, slice and seed. Will try the cooked version in a cooler season. Thanks James!


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  • Calories
  • 147 kcal
  • 7%
  • Carbohydrates
  • 12.8 g
  • 4%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 269 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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