Spaghetti Squash Medley

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 102.6
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 348.7 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 5.2 g
  • Protein: 2.8 g

View full nutritional breakdown of Spaghetti Squash Medley calories by ingredient
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An innovative squash and spaghetti alternative An innovative squash and spaghetti alternative
Number of Servings: 4


    1 large spaghetti squash
    3 cloves of garlic, finely chopped
    1 large onion, chopped
    1 teaspoon of extra virgin olive oil
    1 cup, butternut squash, shredded
    2 teaspoon parsley flakes
    ½ teaspoon oregano
    1 14 ounce can of tomato sauce


This recipe serves 4

1. Preheat oven to 350ºF.
Cut spaghetti squash in half lengthwise and remove the seeds. (you can save the seeds if like eating/snacking on seeds…..they are good roasted the same way you might roast pumpkin seeds or peanuts). If not, throw them out.

2. Place squash open side down in a large baking dish and fill dish halfway with water.
Bake for about a half hour.

3. While squash is cooking, heat oil in a medium skillet over medium-high heat.
Add onion, garlic, the shredded butternut squash, and the herbs/spices and then sauté for about 5 minutes. Salt and pepper to taste. Bring to a boil and reduce heat and simmer. If you want it thicker, use corn starch, or add water if you want it thinner.

4. Remove squash from oven and carefully rake the squash pulp from the shell with a fork. It will resemble spaghetti. Place on your serving plates (a large squash will serve about 4 people.

5. Spoon sauce over squash. This is a great vegan dish that’s different. If you have a non-dairy parmesan cheese, that will add a nice touch.

Number of Servings: 4

Recipe submitted by SparkPeople user WILLBOYWONDER.

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