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Fall brings so many wondiferous things. Colorful foliage, the death of humidity, holiday drinks from Starbucks and tasty produce selections. But let’s think beyond the great pumpkin shall we and spend a little time with the squash — the spaghetti squash to be more specific.

I fell in love with spaghetti squash two years ago(things foodies say), but the window for spaghetti squash season is so small that it’s a treat I rarely enjoy. That all changed yesterday when I spotted them at my local grocer!

“Why do you LOVE spaghetti squash?” It’s a healthy yet delicious alternative to pasta. And here at The High Life we’re all about eating well while eating right. “But how do you cook a spaghetti squash?” Another question you may be asking. And that’s exactly the question I’m about to answer.


What you need:

1 spaghetti squash

a large knife

2 cups of water

a pan with sides at least 2″ high




How to:

Pre-heat your oven to 375 degrees. Take your large knife and cut the spaghetti squash in half the long way. This will take a little muscle; muscle that I don’t have so it took me about 20 minutes :-/




Once your squash is cut in half, place “face-down” on your foil wrapped pan. Pour the water around the halves, so that it’s about an inch deep.




Cover with foil; this creates a steam effect that will leave your squash nice and tender. Pop that squash in the oven for an hour to an hour and a half.



When the squash is done, you’ll be able to easily poke it with a fork.




Remove your finished squash from the oven and let it cool. Once cooled, use a large spoon to scoop out the seeds and then use a fork to scrape the spaghetti like threads from the inside of the squash.


And just like that you’ve got your un-pasta “pasta/noodles”!



So now what, you may ask? Due to the fact that on it’s on, spaghetti squash really has very little flavor, the possibilities are endless. I opted for a saute using butter, garlic, shallots, basil, parmesan and a hint of lemon.



I promise you won’t even miss the pasta with this dish!

*served along side a quick turkey saltimbocca*


Any other spaghetti squash lovers out there? What are some of your other fall food favorites??


~ Dyanna