Baked Spaghetti Squash

Can you believe it’s already been a week since the last Technique Tuesday? Have you hard-boiled any eggs since then? :)

This week, +Abigail Dougherty at The Soul of Health and I are bringing you this beautifully illustrated and simply presented recipe for Baked Spaghetti Squash from Jaden at The Steamy Kitchen. (Thank you for letting us share your post!)

Abigail wrote today’s guest post, so I’m just going to get right to it, and let you see the recipe. Enjoy!

Happy happy Tuesday!!!

Here we are again at Technique Tuesday!! I am seriously loving this weekly learning session!

This week, we are featuring Spaghetti Squash! This is the perfect time of year for it! I love the simplicity of this beautiful and bright yellow squash.  You can serve it simply with butter and garlic or serve it under (you guessed it) spaghetti. The possibilities are endless!

We are sharing Jaden from Steamy Kitchen’s how-to on ‘Baked Spaghetti Squash!  Not only does Jaden have the most beautiful and simple illustration and photos but she is also one of the nicest, most coolest women out there!! No joke – I feel super happy to know her! The technique is great and she illustrates it so perfectly, we had to share.  Without furthur adieu here is the lovely Jaden’s ‘Technique Tuesday’ Baked Spaghetti Squash!

Baked Spaghetti Squash with Garlic and Butter


Say hello to the spaghetti squash.


I gotta say, big squash is intimidating. It’s heavy, hard to peel, hard to cut (hack saw anyone?) and hurts when you drop the bastard on your foot *!@#!*%Y&!!!


But how can you resist that sunshiney-happy-yellow? It will be one of the easiest vegetable dishes you can make. I cook the long strands like I do spaghetti (well, why not!?) and toss it with garlicky butter and shower with parmesan cheese.


In reality, as intimidating as a squash looks, it’s strangely simple to cook. Just plop it on a baking sheet and pierce a few times all around with a sharp paring knife or bamboo skewer. No cutting, no peeling, no marinating, no massaging. Just plop. And carry it to your oven. WITHOUT tilting the pan and dropping it on your foot. According to commenters below…you could also microwave the sucker for a few minutes, slice in half and roast cut-side-down for 30 minutes.


OR — you could just microwave the ENTIRE thing.


But I like baking the best.
Bake 375F for about an hour. Just until you can pierce it easily without resistance with a knife.
Let it cool, then slice open and rake out the seeds.
Then use your fork and scrape away….oooh lookie lookie at those pretty strands. If it seems really hard to scrape out the squash, return to the oven for another 10 minutes. The squash shouldn’t be mushy — taste it — it should still have a nice, slight crunch.
One squash will feed lots of people.
Read the rest of Steamy Kitchen’s Spaghetti Squash Recipe here!!

Please see some of her other amazing recipes at www.steamykitchen.comor on her Facebook Page – You’ll be amazed by the abundance of delicious recipes!

Stay tuned for next Tuesday — Who knows what Caroline and I will come up with next!! :)

If you’d like to be featured on Technique Tuesday, let us know!! Email OR leave a comment with your contact info below!


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