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Carol’s Spaghetti Squash

I love that we are making all these dishes together. My favorite part is watching Tyler jump in the kitchen more with her girls. She called me this week and asked what she should do with spaghetti squash. I laughed because I bought a few last week to play around with for this week’s recipe. I love that Tyler is being adventurous and buying something in the store to try…that wouldn’t have happened 6 months ago. I hope your family is having just as much fun in the kitchen together.

So this spaghetti squash is so healthy for you and so versatile. It’s something I always wanted to cook with and just never took the time to do it. It can make be your main dish for dinner or used as a side dish. Tyler made hers into spaghetti for dinner. I made mine into a side dish because when we go to Longhorn, they serve this white cheddar, maple butter spaghetti squash…my mouth is watering already! No matter what you make with it, it all begins the same, with roasting your spaghetti squash.

Let’s get cookin’…:)

For Roasting –

  • 3-4 Spaghetti Squash
  • Olive Oil
  • Salt and Pepper

To Make Maple Butter White Cheddar Spaghetti Squash-

  • 6- 8 Roasted Spaghetti Squash Halves
  • 1/2 Stick of Butter
  • 2-3 Tbsp Maple Syrup
  • Fresh Shredded White Cheddar

To Make Spaghetti Squash Marinara (Pictured Below)-

  • 6- 8 Roasted Spaghetti Squash
  • Your Favorite Marinara Sauce and Ricotta Cheese
  • Shredded Mozzarella and Breadcrumbs

How to Make:

Download a printable version of this recipe by Clicking Here!

  • Preheat oven to 400 Degrees Fahrenheit.
  • Cut each spaghetti squash in half.

  • Scoop out all the seeds in the middle, leaving just the meat of the squash.

  • Drizzle on olive oil and brush around to make sure all the meat of the squash is coated and add salt and pepper.

  • Place spaghetti squash meat (or flesh) side down on your baking sheet.

  • Roast in oven for 45 minutes to an hour. I needed the full hour for mine to roast. They are finished when you can pierce the outer shell with a fork.

  • Pull out of oven and use two forks to shred your “spaghetti noodles”. If shredding isn’t easy, it may not be done roasting. Place back in oven watching every 5-10 minutes until fork tender.

  • That’s spaghetti squash!

Helpful Tip: If you would like to make your life easier, toast the night before when you aren’t starving and then place in fridge overnight. Pull out and make whatever dish you want the next night, so you don’t have to wait a full hour to roast. At this point you are just warming it up. 🙂

  • Now to make something out of it, scrape all your noodles into a bowl and add whatever you want to it. In my case I’m adding the melted butter with 2 tbsp maple syrup.

  • Preheat oven to 450 Degrees Fahrenheit.
  • Once mixed, add your spaghetti squash back into each shell to bake again.

  • Top with freshly shredded cheese.

  • Drizzle with a little more maple syrup.

  • Bake until cheese is bubbly and starting to brown. It won’t take long because everything is cooked at this point.

  • Replace butter and maple syrup with Marinara sauce and ricotta and top with shredded mozzarella and bread crumbs to make this into a spaghetti dish. 🙂 Bake until cheese is bubbly and starting to turn golden brown.
  • Serve and Enjoy! 🙂

Ellis and Tyler would love to see your family enjoying making spaghetti squash together! Head on over and share your pics on the Z88.3 Mornings Facebook Page!

Carol Ellingson
Z88.3’s Resident Foodie
Originally posted on Carolbake.com

Download a printable version of this recipe by Clicking Here!