Today is: 10/14/2025

Recipes

• Home
• Return to Recipe Index

---

• Appetizers
• Beverages
• Breads
• Breakfast
• Crockpot
• Desserts
  • Bars
  • Cakes
  • Candy
  • Cobblers
  • Cookies
  • Ice Cream
  • Parfaits
  • Pies
  • Puddings
  • Truffles
  • Other Desserts
• Eat_to_Live
• Fondue
• Gluten_Free
• Jelly
• Main Dishes
  • Beef
  • Chicken
  • Pork
  • Seafood
  • Turkey
  • Vegetarian
• Pasta
• Pickles
• Salads
• Sandwiches
• Side Dishes
• Snacks
• Soups
• Thanksgiving
• Healthy / Weight Loss
• Wedding

Other Helpful Ideas

Notice: Undefined variable: message in /hermes/walnacweb03/walnacweb03af/b1896/as.asaferco/JustForFun/recipes/Weight Loss/Whole 30/Spaghetti Squash.html on line 238

Spaghetti Squash

Ingredients:

• 1 medium spaghetti squash (2 to 3 pounds)

Directions:

1. Place on a microwave-safe plate and cook in the microwave for 8 to 10 minutes.
2. Or
3. Preheat the oven to 400°F.
4. Cut the spaghetti squash in half lengthwise and spool the seeds in a colander for roasting.
5. Place the squash halves cut-side down in a roasting pan with enough water to cover the bottom.
6. Cover the pan with aluminum foil.
7. Cook for 30 to 60 minutes. The squash is ready when you can easily pierce a fork through the flesh.
8. Use 2 forks to pull the squash flesh from the peel.
9. Serve with a little butter or olive oil.
10. Spaghetti squash will also keep refrigerated for up to a week, or frozen for up to 3 months.