There’s more than one way to cook with spaghetti squash Roasted spaghetti squash

Roasting is the preferred way to cook the oblong spaghetti squash. Wash the squash and cut in half lengthwise or widthwise to get nice long squash noodles. Scoop out the seeds or cook with the seeds and scoop out after cooking

Place squash, cut side up, on a parchment-lined cookie sheet and roast in a 460 F (238 C) oven for 40 to 50 minutes. A smaller squash may only take 20 to 30 minutes. The high heat caramelizes the natural sugars in the squash and evaporates some of the extra moisture, leaving nice firm noodle flesh. If desired, the squash can be brushed with olive oil and sprinkled with salt before roasting. When cooked, scoop out the flesh and gently toss to separate into strands.

One of my favourite ways to enjoy spaghetti squash is to simply dress it with a little butter, salt, pepper and parmesan cheese. Serve this as a side dish with any meal.

Chicken spaghetti squash noodle soup

I used our favourite chicken soup recipe but substituted the pasta noodles with spaghetti squash for a lower carb soup.

  • 1 medium spaghetti squash
  • 6 boneless skinless chicken thighs or 2 chicken breasts
  • 2 tbsp. canola oil 30 mL
  • 1/2 tsp. salt 2 mL
  • 1 c. celery, diced 250 mL
  • 1 c. carrots, diced 250 mL
  • 8 c. chicken stock 2 L
  • 1/2 tsp. dried basil 2 mL
  • 1/2 tsp. dried thyme 2 mL
  • 1/2 tsp. fresh cracked black pepper 2 mL
  • 1/2 tsp. dried sage 2 mL
  • 2 – 3 tbsp. soy sauce 30-45 mL
  • 6 green onions, green parts only, sliced or a bunch of chives
  • 1/4 c. fresh parsley 60 mL
  • 1/2 c. spinach, chopped (optional) 125 mL

Roast spaghetti squash, as directed above.

Place chicken thighs on another parchment-lined cookie sheet and place in the oven to cook, turn after 10 minutes and cook another 10 minutes.

While the squash and chicken are cooking, add oil to a large heavy bottom pot over medium heat. Add celery and carrots and sauté until soft, about 10 minutes.

Add the broth, basil, thyme, pepper, sage and soy sauce. Remove chicken from oven and add to the pot, simmer for 20 minutes or until the chicken is cooked through.

Remove the chicken from the pot, remove the meat from the bone, cut into small chunks and, add back to the pot. Add parsley and spinach. Shred spaghetti squash into “noodles” and add to the pot. Serve with sliced green onions or chives.

Spaghetti squash veggies and feta cheese

  • 1 spaghetti squash, halved lengthwise, baked and seeded
  • 2 tbsp. vegetable oil 30 mL
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 1/2 c. chopped tomatoes 375 mL
  • 3/4 c. crumbled feta cheese 175 mL
  • 3 tbsp. black olives, sliced 45 mL
  • 2 tbsp. fresh basil, chopped 30 mL

Substitute or add different vegetables with contrasting colours.

While the squash is roasting, as described above, heat oil in a skillet over medium, add onions, stir and cook until tender. Add garlic; cook and stir until fragrant, two to three minutes. Stir in tomatoes and cook until tomatoes are warmed through.

Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives and basil. Serve warm. Adapted from

Spaghetti squash carrot cake

I adapted our carrot cake recipe to include spaghetti squash. This is a great harvest cake because it uses carrots, spaghetti squash and apple sauce — all fall produce — and it travels well for lunches or for pot lucks.

  • 1 1/2 c. flour 375 mL
  • 1 tsp. cinnamon 5 mL
  • 1/2 tsp. baking soda 2 mL
  • 1 tsp. baking powder 5 mL
  • 1/2 tsp. salt 2 mL
  • 1/2 c. canola oil 125 mL
  • 1 c. brown sugar 250 mL
  • 2 eggs
  • 1 tsp. vanilla 5 mL
  • 3/4 c. baked spaghetti squash 175 mL
  • 1 c. carrots, grated 250 mL
  • 1/2 c. apple sauce 125 mL
  • 1/2 c. unsweetened shredded coconut 125 mL
  • 1/2 c. walnuts, chopped (optional) 125 mL

Preheat oven to 350 F (180 C).

Oil and flour two eight inch (20 cm) round cake pans or a nine by 13 inch (22 x 33 cm) pan.

In a small bowl, measure flour, cinnamon, baking soda, baking powder and salt, stir to mix well and set aside.

In a large bowl combine oil and sugar and beat well. Add eggs one at a time and beat well after each addition. Add the vanilla with the last egg.

Fold in spaghetti squash, carrots, apple sauce, coconut and walnuts if using.

Fold in flour ingredients, until combined.

Divide batter between the two cake pans.

Bake round cakes for 35 to 40 minutes and a nine by 13 inch cake for about 45 minutes or until toothpick comes out clean. Cool and ice with cream cheese icing, if desired, or sprinkle lightly with sifted icing sugar.

Cream cheese icing

Makes two cups (500mL).

This is super easy and just the right topping for cakes, cupcakes and cinnamon buns.

  • 1 pkg. 250 g brick cream cheese, softened
  • 1 tsp. vanilla 5 mL
  • 3-4 c. sifted icing sugar, sifted 750-1,000 mL

Combine cream cheese and vanilla, mixing until cream cheese is soft and well blended.

Gradually add sugar, beating until light and fluffy and the desired consistency.

If too thick, thin with milk one teaspoon at a time.

Spread over cooled cake.

Refrigerate cake and any leftover icing. Adapted from

Recipe contest

We all have family favourite recipes that for reasons of diet, food restrictions or personal preferences we have adapted to meet these needs.

We’re asking our readers to share their adapted family favourite recipes. The contest draw will be made Dec. 2 for a basket of baking ingredients.

Please submit your adapted family favourite recipes, along with your name, address and phone number, to or mail:

The Western Producer, Adapted Favourites

1000 – 3530 Millar Avenue

Saskatoon, Sask.

S7P 0B6

Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact:

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