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Spaghetti Squash

Fill Your Pasta Craving With Squash Instead


I’m always looking for new ingredients to cook with that make an impact on flavor and calories. Spaghetti Squash is a great substitute for pasta. It has more flavor, fewer calories, more nutrients – and is just as easy to cook as pasta.

Making this is pretty easy. The hardest part is cutting the squash. There are two ways to do it: brute force, or heat. If you’re feeling really strong, you can use a serrated knife- cut off both ends and cut from the inside out. Or with a very sharp knife, pierce the skin with the tip- and pull toward you. All of which require being careful or you will need my surgical services to sew you up.


Not liking brute force when it comes to knives (we surgeons like a delicate touch) – I prefer this method: With a fork, pierce the skin of the squash. Pretend the squash is a rectangle and pierce it twice per side with the fork. Place in a microwave on high for two minutes. This will allow the squash skin to soften then you can cut it with minimal force. To cut it, use a seratted knife. 

Once it is cut in half- scoop out the seeds with a spoon. You can roast the seeds if you like. I like to drizzle olive oil over the squash as well as some Sea salt and pepper. Bake at 350 degrees for 30-45 minutes (its done when you can easily pierce the skin with a fork). Take it out of the oven- let it sit for ten minutes- then pull the pulp away from the skin and it will naturally form into noodles.

I like to use tongs to separate the squash from the skin. You can season the squash after you separate it from the skin. This can be used as the basis for its own dish- a much healthier and less fattening dish than any pasta.

My Favorite, And the Easiest Method

I like microwave for this dish- it is fast and easy. But when you scoop it out if you think it is a bit "wet" for you, and you like pasta more al dente - heat up a nonstick fry pan over medium heat. Once it is hot toss the "pasta-like" squash into it and it will sizzle a bit and take some of the water out of it. Then you have a more al-dente. 


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