Spaghetti Squash

The recipe is easy. It comes from Love and Lemons. Not For Love & Lemons the retailer. Different. At first, I think the retailer jumped on the cooking wagon. Nope, not the same. You may not have needed the clarification. I did.

Start your squash before you think you may be hungry. My quarter cuts take 59 minutes in the oven at 400 degree F. I am meal prepping. I have four sides or two mains depending. I will be enjoying kale and chickpeas tossed with or shredded squash noodles only. No wrong way. On occasion I like to add some bread crumbs and parmasean cheese too.

Line the baking pan with parchment paper

all of this needs to be discarded
olive oil with salt
don’t forget to poke holes

The Recipe


  • 1 spaghetti squash
  • extra-virgin olive oil
  • sea salt and freshly ground black pepper


  1. Preheat the oven to 400°F.
  2. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
  3. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a litte bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
  4. Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

Until Next Time…