thekittchen

menu icon
go to homepage
  • About
    • First Time Here?
    • Privacy Statement
  • Recipes
    • breakfast
    • Lunch
    • Dinner
    • Appetizer
    • Side Dish
    • Dessert
    • Cocktails
  • Travel
  • Home
  • Life
  • Videos
  • Shop
  • Press
    • Press Page
    • Services
    • Speaking Engagements
search icon
Homepage link
  • About
    • First Time Here?
    • Privacy Statement
  • Recipes
    • breakfast
    • Lunch
    • Dinner
    • Appetizer
    • Side Dish
    • Dessert
    • Cocktails
  • Travel
  • Home
  • Life
  • Videos
  • Shop
  • Press
    • Press Page
    • Services
    • Speaking Engagements
×
Home » squash

Spaghetti Squash

Published: Nov 10, 2011 · Modified: Jun 20, 2018 by Kit · This post may contain affiliate links · Leave a Comment

Sharing is caring!

  • Facebook
  • Twitter
  • Email

One last post about my favorite fall food. Spaghetti squash is not as sweet as butternut or acorn, and as the name suggests the meat of the squash looks like spaghetti.

This is a very simple recipe and only uses a few ingredients which I usually have on hand. Squash can last a long time in a refrigerator, a lady at the farmers market told me that the squash they sell in stores in the spring were actually harvested in the fall. Once a month I go to the farmers market and stock up on squash. They come in handy when I want to make a low maintenance meal. Also this meal is really inexpensive to make, under $20, and can serve 4.

You will need:
1 Spaghetti Squash, cut in half with seeds removed
Pesto (I use reduced fat)
2 cups chopped Tomatoes
½ cup sliced Mozzarella

Step 1:
Brush the inside of the squash with pesto. Place inside facing down on a baking sheet at 350 degrees.

Step 2:
After 30 minutes take the squash out of the oven and flip over. Put 1 cup of tomatoes (or whatever fits) in the middle of the squash. Top the tomatoes with a tablespoon of pesto. Return to the oven.

Step 3:
After the squash have cooked for another 15 minutes top the tomatoes with the mozzarella. Return to oven for 15 minutes.

Step 4:
Take the squash out of the oven. Scoop the tomato/pesto/mozzarella from the center and into a large bowl. Then take a fork and scrape the inside of the squash from top to bottom. This is when the squash looks like spaghetti. Scoop the squash spaghetti into the bowl. Once all of the meat of the squash has been removed mix the squash spaghetti, tomatoes, pesto, and mozzarella together and serve.

More squash

  • Caramelized Butternut Squash and Fried Sage
    Caramelized Butternut Squash with Fried Sage
  • Spaghetti Squash with Vegan Spinach Pine Nut Pesto
    Spaghetti Squash with Vegan Spinach Pine Nut Pesto
  • Butternut Squash Ravioli with Shallots and Fresh Ricotta
  • Butternut Squash Risotto

Welcome!

Welcome! I'm Kit and The Kittchen is all about my two biggest loves: Food and Travel! Here you can discover delicious and practical everyday recipes, plus travel destinations to feed your wanderlust. Thanks for stopping by!

More about me

Recipes

  • The Best Chicken Chili
  • Brisket Enchiladas 13
    32 Favorite Freezer Meals
  • Easy Recipes for Beginners
  • Buffalo Chicken Dip | Classic buffalo chicken dip served in an edible bread bowl.
    Best Game Day Recipes

Travel

  • Casa Beatnik - A Charming Boutique Hotel in Galicia
  • Kennebunkport Travel Guide | Things to Do in Kennebunkport
  • Nantucket Itinerary for Kids
  • Milwaukee Itinerary for Kids

Home

  • The Rooftop Patio Design
  • Upgrading Doors on a Budget
  • Cottage-Core Inspired Entryway Design
  • Chicago Balcony Design Reveal

Footer

↑ back to top
thekittchen
About
First Time Here?
Contact
Press

Copyright © 2025 The Kittchen. Disclosure and Privacy Policy