1. Can I make spaghetti squash ahead of time?

Yes, you can cook spaghetti squash up to 3 days in advance. Store the strands in an airtight container in the fridge and reheat when ready to use.

2. Is spaghetti squash good for a low-carb or keto diet?

Absolutely. With only about 7 grams of carbs per cup, spaghetti squash is a popular pasta alternative for keto and other low-carb diets.

3. What’s the best way to cut spaghetti squash safely?

Use a sharp chef’s knife and cut lengthwise. If it feels too tough, microwave the squash for 2–3 minutes to soften the skin before slicing.

4. Can I cook spaghetti squash in the microwave instead of the oven?

Yes. Place squash halves cut-side down in a dish with ½ inch of water, cover, and microwave for 10–12 minutes until tender.

5. How do I keep my spaghetti squash from being watery?

Bake it cut-side down to allow moisture to escape, and avoid overcooking, which makes the strands mushy.

6. What sauces go well with spaghetti squash?

It pairs beautifully with marinara, Alfredo, pesto, or olive oil with garlic and herbs. For a hearty twist, use it in place of pasta in recipes like pappardelle Bolognese or summer tagliolini pasta .

7. Is spaghetti squash kid-friendly?

Yes! Its noodle-like strands make it fun to eat, and when topped with tomato sauce and cheese, most kids enjoy it just like pasta.

Easy Spaghetti Squash Recipe for a Healthy Pasta Alternative

Name: Easy Spaghetti Squash Recipe for a Healthy Pasta Alternative
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 medium spaghetti squash; 2 tbsp olive oil, divided; 1 small onion, chopped; 2 garlic cloves, minced; 2 medium tomatoes, diced; 1/4 cup black olives, sliced; 2 tbsp fresh basil, chopped; 1/4 cup feta cheese, crumbled; Salt and black pepper, to taste

Easy Spaghetti Squash Recipe for a Healthy Pasta Alternative

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This easy spaghetti squash recipe is a healthy, low-carb pasta alternative.

Ready in about 50 minutes, it’s tossed with tomatoes, olives, basil, and feta for a fresh,

Mediterranean finish.

Author: Emily Parker
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Yield: 4 servings 1x
Category: Dinner
Method: Baked
Cuisine: American

Ingredients

Scale

1 medium spaghetti squash

2 tbsp olive oil, divided

1 small onion, chopped

2 garlic cloves, minced

2 medium tomatoes, diced

1/4 cup black olives, sliced

2 tbsp fresh basil, chopped

1/4 cup feta cheese, crumbled

Salt and black pepper, to taste

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Instructions

1. Preheat oven to 375°F (190°C). Halve squash lengthwise and scoop out seeds.

2. Brush cut sides with 1 tbsp olive oil; season with salt and pepper. Place cut-side down on a sheet pan and roast 35–40 minutes until fork-tender.

3. Cool 5 minutes, then use a fork to shred squash into long strands. Transfer to a large bowl.

4. Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion 4–5 minutes; add garlic for 30 seconds.

5. Stir in tomatoes and olives; cook 5–7 minutes until tomatoes soften. Season to taste.

6. Toss squash strands with the tomato mixture. Fold in basil and feta. Adjust seasoning and serve warm.

Notes

Swap feta with mozzarella or Parmesan.

Add sautéed spinach, zucchini, or mushrooms for extra veggies.

For meal prep, store components separately to keep the squash from getting watery.

Nutrition

Serving Size: 1/4 recipe
Calories: 145
Sugar: 6g
Sodium: 240mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 4g
Protein: 4g
Cholesterol: 10mg

Find it online: https://www.flavourrecipe.com/spaghetti-squash-recipe/