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Learn to Cook, Learn to Save: Spaghetti Squash

By Value Guru, November 2, 2010  |  Meet the Blogger  |  More Posts by Value Guru
Spaghetti squash makes an excellent side dish or a fun substitute in thin noodle recipes, from Asian to Italian. It is loaded with nutrients, such as beta carotene and fiber, and is tender, with just a slight crunch. This super-simple Spaghetti Squash recipe is a great one to master because it can be the basis for such a wide variety of dishes. This basic recipe serves four for about $1.53 per serving. Keep in mind, we do our best to estimate the cost of ingredients, but slight market variations are entirely possible. What do I need? 1 (about 3 1/2 lbs) spaghetti squash Okay, Let’s Do This Thing 1. Preheat oven to 375°F and halve squash lengthwise. Use a spoon to scoop out and discard seeds from the middle of each half.  2. Arrange squash in a 9˝ x 13˝ casserole dish, cut sides down. Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes. 3. Rake a fork back and forth across the squash to remove its flesh in strands…like spaghetti! Apply Your New Skills We love the combo of spaghetti squash with our fresh sausage, ground in-house using the same meat that’s in our case, following the same strict standards, including no antibiotics, ever! You will too when you make Spaghetti Squash Marinara with Italian Sausage and Garlic Bread. Hungry for More? Once you know how to roast a spaghetti squash, you can give these dishes a try: Tips and Tricks
  • Place a damp kitchen towel under your cutting board to help stabilize when cutting the squash in half.
  • Keep a close eye on the squash towards the end of cooking time; overcooking yields watery results.
  • To microwave, place seeded halves in a dish cut-sides down with ¼ cup water; cover loosely and cook until just tender, about 10–15 minutes.
  • Serve as a side dish with olive oil and lemon juice, or use instead of rice under curries, stews and soupy beans.
Selecting Choose spaghetti squash that are firm, heavy for their size, and that have hard, tough skin with no cuts, punctures, sunken spots or mold. A tender rind indicates immaturity, which is undesirable in spaghetti squash and other types of winter squash. Storing Spaghetti squash and other winter squash can be stored at room temperature in a cool, dry place for a month or more. After cutting, wrap it tightly in plastic and refrigerate. Enjoy! You’ll find even more health-saving, money-saving recipes, tips, deals and coupons in The Whole Deal value guide! Tell us, have you ever tried spaghetti squash? How do you serve it?




Joe @ Eden Kitchen says ...
I made this roasted chickpea stew with butternut squash but i'm sure it would be delicious with spaghetti squash too: http://edenkitchen.com/roasted-chickpea-stew/
11/02/2010 5:19:09 PM CDT
Chef Todd Mohr says ...
Very good advice! You gain power over your food choices when you learn to cook. I have seen the change made in thousands of people’s lives when they learn to cook. I’m not talking about following recipes and spending a lot of money on cookbooks. I mean there is great freedom in understanding the basic methods that go into cooking. When you learn HOW to saute’, you can then use chicken, shrimp, tofu, beef, vegetables, it’s all the same. Being able to cook by method means you never have the stress of trying to figure out “what’s for dinner” every night. You can cook with the ingredients on-hand. You’ll never have the frustration of written recipes not working, you’ll save money on take-out food, improve your nutrition, gain a new hobby, reunite your family, entertain for friends, gain confidence, eat a greater variety of foods, and have a skill for a lifetime. Learn how to cook and a whole new lifestyle opens for you.
11/03/2010 8:43:43 AM CDT
Stacey says ...
The spaghetti squash with black beans looks super tasty and easy! We grew an abundance of spaghetti squash this year, and have been using it in place of pasta and rice, for everything from Italian-inspired dishes to lentil or chickpea curries.
11/03/2010 8:53:21 AM CDT
Cindy Robinson says ...
I love Spaghetti Squash. I cut slits in the whole squash, roast in the oven until it is soft. Dice up several roma tomatoes and set aside. Once the squash is tender, remove from the oven, let it cool to handle. Cut open scoop out the flesh, removing seeds, and toss with the diced tomatoes and freshly grated Parmigiano-Reggiano or Romano cheese, a little salt and freshly grated pepper. You may want to even add a bit of olive oil. This is so delicious.
11/04/2010 2:01:07 PM CDT
Partyofseven says ...
I made Spaghetti Squash for the first time on Monday for my family's "Meatless Monday" meal. I served the squash in the place of pasta with a pasta sauce with mushrooms and soy "meat" crumbles. Clean plates all around.
11/06/2010 5:09:15 PM CDT
Veruca says ...
I love Spaghetti squash - and use it as spaghetti often. While my family eat the pasta dish, I use the same Bolognese sauce on top of my squash noodles. Delish. However, I am not sure what to do with so MUCH squash. Its a lot for one person, and I would love to see some more recipes or storage ideas for cooked spaghetti squash.
09/26/2012 4:14:33 PM CDT
Sports Turf Perth says ...
I noticed your recipe doesn't include condensed milk or cream. I tried adding up fresh milk on my spaghetti sauce but I can barely taste it. As for the cheese, I only diced them and mixed on the spaghetti noodles. Is that okay? How does a spaghetti squash differ from a plain spaghetti? - Charles, Green Planet Grass (http://www.greenplanetgrass.com.au/)
01/01/2013 7:57:36 PM CST
A says ...
I love spaghetti squash but I can't eat a whole one and after 3 portions, I don't want to eat more for a while. What is good long term storage for the and other squashes after they have been cut open??? Thanks
01/06/2014 2:28:28 AM CST
Nikki - Community Moderator says ...
@A - You can prepare the squash as you would and then freeze any unused portion for later use.
01/06/2014 12:22:04 PM CST
Cheryl says ...
I cooked the whole squash....used only half...should I string the whole thing or refrigerate it and string it later?
10/13/2014 6:53:51 PM CDT
Nikki - Community Moderator says ...
@CHERYL - I would suggest stringing the entire squash and just putting the remaining amount in the fridge!
10/14/2014 11:59:06 AM CDT
Raelyn says ...
We eat spaghetti squash once a week in my house. I'm a vegetarian and my husband and son are not so this is kind of a happy medium for us. I either do a tomato based sauce with vegan or broccoli "meatballs" or with broccoli and homemade Alfredo sauce. This squash is so delish!!!
02/04/2015 11:05:34 AM CST
Tammy says ...
I have been cooking spagetti squash for a few years now and one of the ways I have made it is with cinnamon and agava nectar it is awesome, and I have also made stir fries with all different types of vegetable. When I stir fry I generally use chicken or shrimp.
03/09/2015 2:40:06 PM CDT
Kathy Plamondon says ...
I love spaghetti squash. All I do is rinse and dry it and put it whole on a pie pan in the oven at 375 for an hour or until it gives slightly to the touch. I usually cut it open and do the scoop routine. They rind is easy to work with after baking. Now I wonder it's safe to leave the baked squash intact (the rind uncut) and put that frige.
11/09/2015 7:46:56 PM CST