Spaghetti Squash Spaghetti


  • 4 oz cooked spaghetti squash (instructions on how to cook a spaghetti squash are included below)
  • 3 oz soy crumbles (thawed if purchased frozen)
  • ¼ c tomato sauce
  • 4 tsp. grated Parmesan cheese


To cook spaghetti squash:

  • Preheat the oven to 350 degrees (F).
  • Cut a raw spaghetti squash in half.  (Use a big, sharp knife – then please be careful.)
  • Scoop the seeds out of the squash (I use a metal ice-cream scoop for this task – it works great), then place each cleaned half face-down in a glass (or Pyrex) baking dish.
  • Add an inch (or so) of water to the dish (so that the squash is now face-down in a small bath), and put the dish in the oven.  Bake for 1 hour.
  • Once the squash is done (it will be easy to pierce the skin of the squash with a fork), remove it from the water bath, and let it stand for 5 minutes to cool slightly.
  • Then (this is the fun part!) take a fork, and scrape down the inside of the squash from top to bottom.  As you scrape, little strands (“noodles”) will appear.  It’s like magic!
  • Remove 4 ounces (about ¾ cup) of squash for this recipe; the rest of the squash can be eaten with butter & salt, or butter & Parmesan cheese, or with other cheeses melted into it (think a nice soft Brie, or a mild mozzarella…), or any other way you might enjoy.
  • Now on with the rest of this recipe…

To make the rest of the dish:

  • In a microwave-safe container, combine the 4 oz of plain squash with the soy crumbles and tomato sauce.  Stir to combine, then microwave 30-60 seconds or until heated through.
  • Put the mixture into a bowl, then top with the Parmesan cheese.  Serve immediately.

Makes 1 serving.

Nutritional information per serving (approximates): 195 calories, 4.5 g fat, 22 g carbohydrate, 5.5 g fiber, 6.5 g sugar, 24.5 g protein.

Here's the squash in the wee bit of water, about to start baking.

And here they are post-baking (in their "cooling" phase).

The beginnings of changing squash into noodles...

...and the completed transformation.

The final meal.

The ratings:
Mental Cost (ingredient availability): Low
Financial Cost (ingredient cost): Low
Emotional Cost (cooking skill level): Pretty Low
Time Cost (recipe preparation): Medium to make the squash; but if the squash is already baked, super-low
Life Cost (clean up time/effort): Delightfully Low
Worth It? (rate from 1-5): 4.907

The Bottom Line: Will I make this recipe again?

I made spaghetti squash for the very first time a year ago.  I read a magazine article about how (once it was baked) this type of squash fell into strands that looked just like noodles… At the time, I didn’t really believe the article – so I decided to get a squash and see for myself.  And I’ll be darned, those writers were telling the truth!  :)

A year ago, I ate the spaghetti squash just like I eat all other types of squash: cooked, with a dab of butter and a dash of salt.  And it was tasty, don’t get me wrong…. But this year, I thought, “Hey – I wonder if I could actually make spaghetti out of spaghetti squash?”  So that’s how I arrived at this week’s recipe.

I was honestly surprised at how much this version of ‘spaghetti’ tastes like the real deal.  The ’noodles’ (squash) are a little toothier than pasta – but I like that texture. And of course the soy crumbles taste different from hamburger or sausage – but I like that, too.  I have to admit I’m rather happy to post this recipe; finally, a gamble of mine paid off!  :)


About Stef

A "serious" gal who is trying to remember to lighten up and smile.
This entry was posted in "hamburger", cheese, italian, noodles, picture step-by-step, postaweek2011, soy crumbles, summer squash, tomatoes, vegetables, vegetarian and tagged , , , , , , , , , , . Bookmark the permalink.

5 Responses to Spaghetti Squash Spaghetti

  1. This looks lovely Stef. :)
    We don’t get this kind of squash over here. I’ll have to look for it the next time I’m in the UK.


  2. Casey says:

    Spaghetti squash is a gem of a veggie. Experiment with it and you will find that there are many dishes to be made with it.


    • Stef says:

      Casey, thank you for your comment! I agree, spaghetti squash is quite a lovely (and fun!) veggie. Do you have any spaghetti squash recipes you think I should try?


  3. Pingback: Summer-to-Fall Veggie Casserole | Savory Sundays

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