Jo Zimny Recipe

Best Spaghetti Squash Ever!

By Jo Zimny EmilyJo

Recipe Rating:
 5 Ratings
Prep Time:
Cook Time:

Jo's Story

More times then not I substitute Spaghetti Squash for pasta in recipes. This one is laced with garlic and olive oil and tastes divine. Serve with your favourite pasta sauce and I think you'll be totally delighted with the results.


spaghetti squash
2 large
cloves garlic, pressed
2 Tbsp
olive oil
salt and pepper

Directions Step-By-Step

Preheat your oven to 365'F
Line a large metal baking tray with heavy aluminum foil.
Cut your spaghetti squash in half and scoop out the seeds.
Put a tablespoon of olive oil in each half of the spaghetti squash and with a pastry brush, brush the squash pieces with the oil until covered.
Press one clove of garlic into each cavity of the squash and add salt and pepper to each half. Place each piece on the foil lined tray.
Bake for 35-40 minutes. Test with a fork to make sure the threads of the squash come out easily.
Let it sit for about 20 minutes in a cool place and then remove the squash strands with a fork from the shell.
Store in the fridge if you're not going to eat it right away, otherwise serve it with your favourite pasta sauce.

About this Recipe

Course/Dish: Vegetables

  • Comments

  • 1-5 of 15
  • user
    Karen Smith smilin - Jul 16, 2010
    Do you happen to know if the carbohydrate count is the same for the spaghetti squash as it is for pasta. I was wondering if that was why you use it in place of pasta, or is it just for taste? I think I had spaghetti squash years ago but am not sure I remember the taste, is it more like summer squash for taste?
  • user
    Jo Zimny EmilyJo - Jul 16, 2010
    Sorry I have no idea what the carb count is for pasta in comparison to spaghetti squash, but for this recipe the carb count is 1%. Yes, I like this because it is low in carbs..I would think any veggie's carb count would be much lower then most pastas. There is a low carb pasta named Dreamfields. I buy it sometimes when I want some pasta. The Spaghetti squash has a very mild flavour.
  • user
    Karen Smith smilin - Jul 16, 2010
    I think I will try this, I am trying very hard to cut down on carbs, or at least eat better ones, I have been using whole wheat pasta, but am not a huge fan yet. I am going to look into the carb count on the spaghetti squash I'm sure you are probably right, it would be better for you anyway, it's not processed. Thanks for posting.
  • user
    Jo Zimny EmilyJo - Jul 16, 2010
    You're welcome Karen, I'm happy to help anyone trying to watch their diet...heaven knows I've been doing it for years.
  • user
    Sharon Freeze dutchovencamper - Jul 22, 2010
    Came across this recipe while looking for ideas for preparing spaghetti squash. I baked my squash following your directions and it was wonderful ... very tasty and easy to make. I then quickly sauted the cooked squash in a combination of olive oil and butter and added some parmesan cheese to create a bit of a creamy sauce ... delicious!! This made a quick and tasty lunch, especially when you have the squash already cooked and in the fridge. Thanks, Jo! I'm sure I'll use your recipe often!