Spaghetti Squash

I have been wanting to make spaghetti squash for a while now and I finally did for dinner last night. I topped mine with sautéed spinach, marinara sauce, and eggplant meatballs. It was so yummy!


1. Preheat oven to 350 degrees F.

2. Cut the squash in half lengthwise.

3. Using a spoon, scoop out the seeds in each half.  

4. Bake the halves, face down, on a lightly oiled tray for about 30-35 minutes, or until the skin side of the squash can be pierced with a fork .

5. Allow to cool for 20-25 minutes, then use a fork to scrape out (length-wise) the “spaghetti” strands from the skin.

6.  Eat immediately, or spaghetti squash keeps well in the refrigerator to be re-heated in the microwave later! ENJOY!


4 Responses

  1. I think we might have this tonight! yum.

  2. oh wow! your spaghetti squash meal looks professional. those eggplant meatballs look mouthwatering!

  3. The eggplant meatballs are AWESOME! They are by a company called Dominex; The Eggplant People. Here is the link to their company:

    I try not to eat a lot of soy products but every so often I have to give in and these are one of the products I go to!

  4. […] recently made spaghetti squash and topped it with eggplant meatballs and it just looked like something I would love!  For mine I drizzled a little olive oil on top of […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: