YOU Magazine - February 2018 - Spectacular Spaghetti Squash
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Paul Scheper     Paul Scheper
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February 2018



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Spectacular Spaghetti Squash

Spectacular Spaghetti Squash

Spaghetti squash is a versatile vegetable that makes a great foundation for a variety of scrumptious toppings. Once cooked, the flesh of spaghetti squash comes out in long strands that resemble noodles.

Say "so long" to pasta and give these delightful dishes a spin!

How to Cook Spaghetti Squash
Preheat oven to 400 degrees. Cut squash in half lengthwise. Using a large spoon, remove and discard seeds and pulp from the center. Rub the inside and outside with olive oil and season with salt and pepper to taste. Place flesh-side down on a baking sheet lined with parchment paper. Bake 35-45 minutes or until tender. Let cool for 5 minutes and then use a fork to pull the flesh into fine noodle-like strings.


Greek Spaghetti Squash
(Serves 4)
  • 1 large spaghetti squash, prepared as noted above
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly-ground black pepper
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 1/2 cups chopped tomatoes
  • 3/4 cup crumbled feta cheese
  • 3 tablespoons sliced Kalamata olives
  • 2 tablespoons chopped fresh basil
Heat vegetable oil in a skillet over medium heat, then cook and stir the onion until tender. Add garlic, cook until fragrant, stirring often (2-3 minutes). Stir in tomatoes and cook until warmed through. In a medium bowl, toss spaghetti squash with the cooked mixture, feta cheese, olives and basil. Serve warm.


Tuscan Spaghetti Squash
(Serves 4)
  • 1 large spaghetti squash, prepared as noted above
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly-ground black pepper
  • 4 slices bacon
  • 2 cloves garlic, minced
  • 1 1/2 cups cherry tomatoes, halved
  • 2 cups baby spinach
  • 1/2 cup heavy cream
  • 1/3 cup grated Parmesan
  • Basil, for garnish
In a skillet over medium heat, cook bacon until crispy. Transfer and drain on a paper-towel-lined plate. Pour off half the bacon fat and then add garlic, tomatoes and spinach to the skillet. Season with salt and pepper to taste. Add heavy cream and Parmesan, and simmer until slightly thickened. Add spaghetti squash and toss until fully coated. Crumble bacon over the squash and stir to combine. Garnish with basil. Serve warm.

Sources: Allrecipes, Delish


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