Baked Spaghetti Squash Round Up
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As fall brings change to our family’s schedule, there are good feelings and bad. Good, because I do love a change in season. Bad, because I’m missing my boys, who are in college! I’m telling you, I have the greatest kids, who are so thankful for almost anything I cook. I’ve never really had picky eaters in the house.
We have an abundance of winter squash right now, as you can see. One of our family favorites is Baked Spaghetti Squash, which is so easy to make! (And check out the round up at the bottom of this post – excellent recipes!)
I posted a picture of me baking it on Instagram and someone commented that they didn’t know to cut the squash in half. They baked it whole.
Much easier to cut in half, scoop out the seeds, spray lightly with Coconut Oil, and then a dash of salt and pepper.
But the question many have is what to do when it comes out of the oven!
Easy! Scoop it out with a fork, which gives you the “spaghetti” look of the squash.
While hot, I like to add pesto, or something new we just tried was adding Costco’s Artichoke Lemon Pesto.
It was so tasty. I mixed in a small amount, tasted for salt and pepper, and then we added fresh heirloom tomatoes on top.
A perfect, healthy side dish!
One that our family loves!
As responsibilities loom over us, and this time of year my husband and I both have a lot of travel involved in our schedules, and separation from our boys leaves us lonely (for them), we still have to move forward, and move into the next season with love and grace.
Gathering up the squash from the garden.
Cleaning out the garden and preparing for winter.
Cooking and canning and preserving.
We have to get ready for what’s ahead, preparing for the beautiful season ahead (eventually winter), and accepting that there is great beauty in this change.
What’s your favorite way to cook spaghetti squash?
I’m over at The Art of Simple today, talking about food, family, empty-nesting … would you join me over there?
Coming together as a family over a meal is more of a highlight now than ever. Even when there are extra stragglers (our kids’ friends, who are always welcome), the conversation is so different and interesting. I’m listening more attentively to their stories, what they are learning, how they are growing, my eyes open to how the world is changing, and I’m realizing how precious “today” really is. Read on … here.
Baked Spaghetti Squash
- 2 spaghetti squash
- 1 cup pesto
- 2-3 to matoes, chopped
- 1/2 cup feta cheese
- salt and white pepper
- Cut the squash in 1/2, scoop out the seeds, spray with cooking spray, and lightly salt and pepper. Bake at 350 for 30 minutes.
- Remove from the oven; allow to cool for 5 minutes. Take a fork and scrape the squash away from the sides to create strands of squash.
- Add 1 cup pesto, feta cheese, and and 2-3 small chopped tomatoes.
- Add sea salt and white pepper; mix and serve.
Spaghetti Squash Round Up:
Skinny Spinach Bacon Alfredo Spaghetti Squash Boats from The Skinny Fork
Spaghetti Squash & Parmesan Cheese from my archives
Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce from Two Peas and Their Pod
Low-Carb Spaghetti Squash & Meatballs from Iowa Girl Eats
Spaghetti Squash with Spicy Meat Sauce from Recipe Girl
Baked Spaghetti Squash and Cheese from SkinnyTaste
Spaghetti Squash Recipe with Spinach, Feta & Basil White Beans from Cookin’ Canuck
Southwestern Chicken and Spaghetti Squash Salad from Eat, Live, Run
Spaghetti Squash Lasagna from Three Many Cooks
Spaghetti Squash Chicken Pasta from Eclectic Recipes
Spaghetti Squash with Maple Syrup and Shallots from The Pioneer Woman
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