It’s a weekday. You want something quick, nutritious, and delicious to round out your dinner. Spaghetti Squash is it! Most winter squash takes a solid 30 minutes to roast. Sometimes you just don’t have that kinda time for a veggie. This post will show you how to cook a spaghetti squash in 15 minutes, and how to flavor it.

Spaghetti Squash

Spaghetti squash has a mild flavor compared to other squash. I can actually get our kids to eat it… most nights. After all, it does look like spaghetti noodles.

Like most vegetables, spaghetti squash is loaded with vitamins, minerals, and many other healthy benefits, like antioxidants.

According to a Healthline.com article, Is Spaghetti Squash Good for You? by Rachael Link, MS RD:

Spaghetti squash contains beta carotene and vitamin C — two antioxidants that can curb free radical damage and reduce your risk of chronic diseases.

Rachael Link, MS RD

Spaghetti squash is also high in fiber, which aids in digestion and weight loss. Swap out pasta for spaghetti squash for a healthier, low carb option.

How to Cook a Spaghetti Squash in 15 Minutes

This is one of the easiest cooked veggies to cook. Don’t be afraid. Here is a step by step on how to cook it.

Cut in Half

Carefully cut the squash in half, lengthwise. If it has a stem, try to avoid cutting through it, as you will really be flexing your muscles.

Scoop out the seeds with a spoon. Discard seeds or roast, like pumpkin seeds.

Poke Holes

With a fork or small knife, poke holes all over the back (or skin) of the squash. This allows the steam to escape while cooking.

Microwave

Place squash cut side down on a dinner plate. Microwave on high for 5 minutes. Check to see if the flesh softening. Microwave in 3 minute increments after that, checking to see if it’s done. It’s done when a fork should slide easily into the flesh with a little bit of give.

Don’t Over Cook It

There is nothing worst than mushy squash. The spaghetti squash should be tender, yet slightly crunchy, almost al dente. This is the perfect texture on this squash.

If you let it go past the point of no return, your kids won’t eat it and you probably won’t be impressed. I speak from experience.

Shred it

Now, for the fun part. There is something satisfying about making the strands… to me, anyway.

Use an oven mitt or towel to hold the squash, so you don’t burn your hand. With a fork, shred the flesh of the squash. It will shred easily if it’s cook to perfection. If it’s a little tough to shred, microwave for another minute or two.

Shred both halves, and put in a bowl.

Flavor Time

The possibilities are endless when it comes to topping spaghetti squash. My go to is pesto. It’s easy and our kids like it. Here are some other options for Spaghetti Squash as a side dish :

• Butter & Garlic Salt
• Spaghetti Sauce
• Olive Oil, Parmesan Cheese, & Pepper
• Fresh Thyme, Salt & Pepper
• Greek Seasoning and Feta
• Middle Eastern Spices
• Pesto

Want more recipes that have pesto, try Spinach Salad with Easy Pesto Dressing.

Main Dish

Make spaghetti squash the main dish. Swap out pasta in any recipe for this delicious veggies. The slightly sweet strands mimic the look of spaghetti noodles… hence the name.

Here are a few ideas for making this veggie the star of the show:

• Chicken, Pesto, Goat Cheese
• Garbonzo Beans, Cherry Tomatoes, Feta
• Meatballs and Spaghetti Sauce
• Pork Loin, Mushrooms, Cream Cheese

What Does Spaghetti Squash Go With?

Just about anything! If making this for a side, Spaghetti Squash goes great with chicken, pork, beef, or vegetarian dishes. Here are a few ideas to pair this easy spaghetti squash with.

Chicken Spiedini with Lemon Basil Sauce

Pretzel Encrusted Schnitzel

Glazed & Grilled Salmon

Pesto Shrimp Pasta

Leftovers

Cooked Spaghetti Squash only lasts a day or two in the fridge. It’s good reheated or cold.

I’ll mix leftover spaghetti squash into my salad the next day, with spinach, zucchini, feta, and a vinaigrette.

Thanks for reading along. I hope you enjoy this recipe as much as we do. If you would like more healthy recipes like this one sent right to your inbox, sign up for my Recipe Drops. They’re always FREE.

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