Best Spaghetti Squash Ever!

Jo Zimny


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.

★★★★★ 5 votes
15 Min
35 Min


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


1Preheat your oven to 365'F
2Line a large metal baking tray with heavy aluminum foil.
3Cut your spaghetti squash in half and scoop out the seeds.
4Put 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.
5Press 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.
6Bake for 35-40 minutes. Test with a fork to make sure the threads of the squash come out easily.
7Let it sit for about 20 minutes in a cool place and then remove the squash strands with a fork from the shell.
8Store 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