Spaghetti squash is a unique gourd that has gained popularity over the years. Some of the hype has come from fad diets.  And I admit, I am guilty of trying spaghetti squash as a replacement to the real deal, pasta. I can also attest that, not to my surprise, I prefer the gluten. 

My test of this spaghetti masquerading vegetable came from the desire to reduce gluten. So I went on a food swap hunt. Recruiting the internet for ideas, I discovered spaghetti squash can be served in many ways. One of which is an alternative to actual pasta. Serving a roasted spaghetti squash with tomato sauce. 

I have grown different squash varieties in our (former) garden and enjoy creating meals out of them. We have had: acorn, butternut, delicata, hubbard, spaghetti, and I’ll include pumpkins in this list too. Each having their own unique taste, provides an opportunity for a plethora of meal options.

Topping Options...

The recipe below is the easiest, most basic, foolproof way to cook any hard squash. Yet, eating the squash with no seasonings can be a little blah.

Tonight I am enjoying the spaghetti squash smothered in a meat sauce and topped with cheese. Our Meat Sauce recipe was created out of our purposely reserved Meatloaf leftovers. Despite this not being my preferred way of eating spaghetti squash, I do enjoy it from time to time. With a meat sauce, show me the real pasta!

My favorite way to prepare a spaghetti squash is with a tablespoon or two of butter and a gentle sprinkle of spices. To do this, simply replace the water in the recipe below with butter. Then sprinkle the inside of the squash with less than ¼ teaspoon of: ground rosemary, sage, and thyme. For an added warmth, a dash of dried ground ginger is perfect. Cook the squash as you would, below.

Spaghetti Squash Recipe

By Adventures In RV Life, Melissa McElfresh

Prep: 5 minutes

Cooking: 45 – 60 minutes


Servings: 2

  • 1 Spaghetti squash
  • ¼ Cup water, divided
  1. Preheat oven to 400*F
  2. Line baking dish with foil (if using)
  3. Microwave squash for 1-minute (see TIPS)
  4. Cut the spaghetti squash in half, lengthwise
  5. Scoop out the seeds (see TIPS) 
  6. Place squash cut side up in the baking dish
  7. Pour 1 – 2 tablespoons of water into the squash ‘whole’
  8. Loosely cover the squash with a piece of foil
  9. Bake for 45 – 60 minutes (see TIPS)
  • To make the squash (any type) easier to cut through, microwave the squash for 60-seconds on high. No need to poke holes in it.
  • Save the seeds, to roast them later. They make a great snack!  (pumpkin seed recipe coming soon)
  • The squash (any type) is fully cooked when the outer skin edge starts to curl inward towards the flesh.
  • Some squash will split when cooking. Linning a baking dish will make clean up much easier.
  • If you do not want to use foil, you do not have to cover the squash. Please note, the top edge of the squash can burn. 

We hope you give the Spaghetti Squash recipe a try as well as the Meat Sauce. Be sure to check out the rest of our recipe collections that we add to on a monthly basis HERE as well.

Thanks for reading our blog and we will see you on our next Adventure!

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