Best Spag Squash

I’m supposed to be on a low-carb diet, which means little to no pasta. Which is, you know, like, sad.

But there’s always spaghetti squash, the miracle, magical food.

And I found this video on Eating Bird Food about what really, truly, IS the best way to cook it. So, thank you, BRITTANY MULLINS!

TL;DR: Slice the squash into rounds and pop those seeds right out. Easy-peasy! Especially if you get the squash fresh-picked that morning from the farmers market, so the skin is still tender.

I told #4 Daughter, the amazing Sara Marian, that I had spaghetti squash, and we agreed that it’s pretty nasty with spaghetti sauce on it. I said I always just dressed it with salt, pepper, butter, and cheese. She said, “I wonder if it would be good with pesto?” I said, “Oooooo, pesto!”

So I made some pesto. I went out back and got a handful of basil and a little bit of parsley, snagged some of Charlie’s snacking walnuts (because he doesn’t like pine nuts), and popped them all into my mortar. Yes, I have a mortar and pestle, because, well, because. Not because I’m all about Baba Yaga.

I mished all that stuff up, adding olive oil and grated 5-cheese Italian blend. When it was mishy enough, I dolloped some into the center of the baked squash.

Then you get to play with your food. Snip through the skin and carefully (because that squersh is hot, babies!) peel it away, scraping the inside of the peel with a fork to save all that squershy goodness.

And … BOOM! Solid squash turns into stringy goodness! Mix it with your pesto and enjoy a treat!

Even Charlie, who has about had it with squash, loved it.

I’m posting today at Fatal Foodies about a soup we both loved.

A WRITING PROMPT FROM ME TO YOU: Something changes into something else.



I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Best Spag Squash

  1. Dan antion

    July 16, 2019 at 10:28am

    My wife and daughter would enjoy this. I would eat it, and maybe like Charlie, I was be surprised and like it.

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      Marian Allen

      July 16, 2019 at 11:46am

      Make sure 1) You have plenty of something you know you like and 2) they have enough of this to share with you if you like it. 😀

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  2. Deborah

    July 16, 2019 at 3:33pm

    I had Spaghetti squash with a meat sauce that a friend made decades ago and loved it. I was dumb and didn’t ask for the recipe, and now I can’t as she’s moved and I lost contact with her.
    Anyway, I tried to copy it twice and both times I detested the texture of the squash. Perhaps, it wasn’t cooked enough?

    I like the idea of slicing the squash into rounds to deseed it and perhaps it bakes up better? Pesto with walnuts…can’t imagine the taste, but I’m trying!

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    • Author

      Marian Allen

      July 16, 2019 at 4:29pm

      I don’t know about it baking up better, but it’s certainly easier to handle, especially if you only need to feed two people. I put the leftover rounds into the freezer, and we’ll have them another day. Maybe I’d like it with meat sauce; we just used meatless spag sauce, and we weren’t fans.

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  3. joey

    July 16, 2019 at 6:32pm

    I practically fill those suckers with olive oil and throw in a pat of butter and salt and pepper, but I will totally try pesto! Yummy!
    Funny story: Apparently for the last ohhh, 12 years or so, my husband thought I “MADE” the spaghetti squash. Imagine his surprise when he saw me scoopin. LOL “You mean it just does that? Like it grows that way?” YEP! 🙂

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  4. Joanne Sisco

    July 17, 2019 at 1:17pm

    I usually make pesto with walnuts too. For me, the flavour of pine nuts is too overwhelming. A few in a salad is one thing – or on top of a squash soup – but not so much in a pesto.

    I’m not crazy about spaghetti squash. It’s a texture thing. If I did though, I’d probably want to make a maple syrup vinaigrette.

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    • Author
      • Joanne Sisco

        July 17, 2019 at 3:06pm

        The vinaigrette I use on baked squash is:

        3-4 cloves of crushed garlic
        2 tbsp apple cider vinegar
        2 tbsp (real) maple syrup
        2 tsp grainy mustard
        3 tbsp of extra virgin olive oil
        salt & pepper
        Whisk them all together and adjust for taste as required.

        I usually bake chunks of squash with chunks of apple and onion and then toss them all together with the vinaigrette. This is one of my favourite go-to recipes. I usually make a big batch at one time since we both like leftovers.

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