Have you ever tried spaghetti squash? There was a time that I completely avoided this section of the grocery store specifically because I didn’t know what in the world to do with a squash, no matter the variety. What would it look like when I cut into it? It seemed too laborious to cut and clean out the inside, which I was sure was full of weird texture and seeds that I didn’t have time to mess with. And I do mean “mess”. If you’ve carved a pumpkin, you know this is not a clean activity. Boy was I wrong!! Spaghetti squash is very easy to prepare and, I’ve learned through experience, is a perfect blank canvas for a wide variety of flavors that even my kids love. WIN!
It’s Good for You!
Spaghetti squash is packed full of nutrients, which makes me feel a little less guilty about the cheese I add to it in this recipe. It’s packed full of folic acid, potassium, vitamin A and beta-carotene and is only 42 calories per cup! Very few things in life that taste delicious are only 42 calories per cup. Another WIN!
It’s Super Easy!
This dish takes just a few minutes of preparation and 6 ingredients. Most of the magic happens in the oven, so I beg you to NOT be like me and skip the squash section of your grocery store any longer! It takes no time to slice the squash and mix a few ingredients together to pour inside of it and you’ll be so glad you did!
Since spaghetti squash is healthy, budget-friendly and super versatile I’m planning to put it on my menu regularly this fall! I’ve been working with it a lot to get familiar and today’s recipe is just one of the many ways to prepare it! Up next I’m working on a recipe to utilize this yummy spaghetti squash for Taco Tuesday and will have the recipe to you once I’ve perfected it! I can’t wait!
Please let me know in the comments below if you’ve ever cooked spaghetti squash and if so, what’s your favorite way to prepare it?
I love it when you cook my recipes! If you try this one, tag me on Instagram @_mybusykitchen or #mybusykitchen and I’ll share your posts! Thank you so much for stopping by My Busy Kitchen! – Tiffany
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- 1 spaghetti squash
- 1/2 cup vegetable or chicken stock
- 1/2 cup half and half
- 1 cup Italian cheeses, use a pre-blended bag or any mix of shredded mozz, parmesan, provolone, etc
- 5 springs thyme, minced
- pepper to taste
Preheat oven to 400 degrees.
Slice the spaghetti squash in half lengthwise, scoop out the center and seeds and slice off the stem. If you have trouble slicing, pierce the spaghetti squash a few times with a knife and place whole in the microwave for 2 minutes. This will soften it just slightly so you can slice it in half and easily get the stem off.
Combine the stock, half and half, and thyme a mixing bowl.
Place the squash on a rimmed baking sheet covered in parchment paper for easy cleanup. Use a little foil to steady the squash if it wants to roll. Sprinkle the squash with a little fresh cracked pepper to taste and then sprinkle with half of the cheese.
Add half of the liquid mixture to each half of the squash and sprinkle the top with remaining cheese.
Bake 40-50 minutes until it’s easy to pierce a fork into the side of the squash.
At this point, the squash is fully cooked and ready to eat. I find it easiest to pour the contents of the squash into a mixing bowl and then scrape the spaghetti squash with a fork until you’ve removed all of the “noodles”. Then gently stir to combine the cheesy liquid with the squash and serve.
You could also leave the liquid and cheese in the squash and carefully scrape the sides of the squash until it’s all combined. This method is a bit messier in my opinion, but if you want to serve inside the squash, it makes sense to combine it there and not dirty another dish!
1. Scrape everything out of the squash, stir to combine and serve topped with freshly grated parmesan cheese.
2. Serve inside the squash for a fun presentation. I like to mix everything up really well and then add another thin layer of cheese to the top and pop them under the broiler for 1-2 minutes for some golden cheesy bubbles. 🙂
3. Mix in some cooked diced chicken or serve as a bed of “noodles” for a chicken breast or pork tenderloin.