Type what you have

Ingredients

• ✓ spaghetti squash
• olive oil
• onion
• garlic
• tomato
• basil
• black olive

Instructions

1. 1 Bring a very large pan of water to a boil. Add spaghetti squash and cook until it pierces easily with a fork, 20 to 30 minutes.
2. 2 While squash is cooking, heat olive oil in a skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add garlic and saute for 3 minutes. Stir in tomatoes and cook until heated through, about 3 minutes.
3. 3 Remove squash from the boiling water. Let cool slightly, then use oven mitts and cut squash lengthwise. Scoop out and discard seeds.
4. 4 Use a long fork to pull out strands of spaghetti squash into a serving bowl. Add sauteed veggies, basil, and olives and toss to combine.

By Stacey

Ingredients

• ✓ spaghetti squash
• water

Instructions

1. 1 Carefully cut stem end off spaghetti squash. Poke a few small slits in squash in a dotted line where you plan to slice squash.
2. 2 Carefully cut between the slits until squash is cut in half. Scoop out seeds and pulp.
3. 3 Place squash in a 9x13-inch microwave-safe dish, cut-side down. Pour water into the dish so it is at least 1/2 inch deep.
4. 4 Microwave on High until skin is soft and can be pierced with a fork, 12 to 15 minutes. If the dish is too big to rotate, turn off the turntable and rotate the dish halfway through.

By France Cevallos

Ingredients

• ✓ spaghetti squash
• water

Instructions

1. 1 Prick outside of squash 10 to 15 times with a fork. Place into a slow cooker; pour in water.
2. 2 Cook on Low 4 to 6 hours. Transfer squash to a cutting board until cool to the touch, 15 to 30 minutes.
3. 3 Halve squash lengthwise; scoop and discard seeds from cavity. Shred flesh with a fork to make strands.

By andreakrieger

Ingredients

• ✓ spaghetti squash
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with olive oil. Place spaghetti squash, cut-side down, onto the baking sheet.
2. 2 Bake in the preheated oven until tender and skin can easily be pierced with a fork, 40 to 60 minutes, depending on the size.
3. 3 Remove from the oven and allow to rest until cool enough to handle. Scrape out the flesh with a fork and discard the skins.

By barbara

Ingredients

• ✓ spaghetti squash
• butter
• brown sugar
• cinnamon

Instructions

1. 1 Preheat toaster oven to 350 degrees F (175 degrees C).
2. 2 Place spaghetti squash halves on a compact baking sheet. Place 5 pieces of butter into each half. Sprinkle 2 tablespoons brown sugar and 1 tablespoon cinnamon over each half.
3. 3 Bake in the preheated oven until soft, about 1 hour.
4. 4 Remove squash from oven and scrape insides with a fork into a loose pile of strands.
5. 5 Return to the oven and bake until flavors combine, about 10 minutes more. Let cool before serving, about 10 minutes.

By Brandy Bartel

Ingredients

• ✓ spaghetti squash
• ground beef vegetarian substitute
• cajun seasoning
• pasta sauce
• cheddar cheese

Instructions

1. 1 Place each squash half in a microwave-safe bowl. Fill bowls with water and cover with plastic wrap.
2. 2 Heat each bowl separately in the microwave on high for 10-12 minutes.
3. 3 Meanwhile, heat a large skillet over medium heat; add ground beef substitute and sprinkle with Cajun seasoning. Cook until crumbly and beginning to brown, 5 to 7 minutes. Add pasta sauce and reduce heat to low.
4. 4 Remove flesh from the spaghetti squash with a fork and add strands to the pasta sauce mixture. Place cheese slices on top to melt. Serve immediately.

By mjmcgrat

Ingredients

• ✓ spaghetti squash
• vegetable broth
• rosemary
• salt

Instructions

1. 1 Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Fioa

Ingredients

• ✓ spaghetti squash
• butter
• butter
• brown sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
2. 2 Generously spread 2 tablespoons softened butter over squash flesh; place on the prepared baking dish, cut-sides down.
3. 3 Bake in the preheated oven for 30 minutes; flip. Add 1 tablespoon cold butter and 2 tablespoons brown sugar to each squash cavity. Continue baking until outer squash shells are soft, about 10 minutes more. Spoon squash flesh into a bowl; serve.

By JENN_77

Ingredients

• ✓ spaghetti squash
• olive oil
• salt
• parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Brush both sides of squash with oil; sprinkle with salt and place cut-side up in a baking pan. Cover pan tightly with aluminum foil.
3. 3 Roast in the preheated oven for 20 minutes. Uncover pan; continue roasting until squash is tender, about 35 minutes more. Cool slightly, about 5 minutes. Scrape squash flesh into a large bowl using a fork; toss with Parmesan cheese.

By clare

Ingredients

• ✓ spaghetti squash
• vegetable oil
• taco seasoning mix
• onion
• jalapeno pepper
• salt
• taco shell

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Place the two halves of the squash with the cut sides facing down into a baking dish.
2. 2 Bake the squash in the preheated oven until tender, 30 to 40 minutes.
3. 3 Strip the squash from the rind with a fork into short strands and set aside.
4. 4 Heat the vegetable oil in a skillet over medium heat; cook the onion and jalapeno pepper in the hot oil until the onion is browned and soft, 7 to 10 minutes. Add the squash and taco seasoning; cook and stir the mixture for 5 minutes more. Season with salt. Stuff into taco shells to serve.

By jfresh

Ingredients

• ✓ spaghetti squash
• olive oil
• salt
• garlic
• butter
• heavy cream
• parmesan cheese
• nutmeg
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Pierce the spaghetti squash shells several times with a fork. Brush 1 teaspoon olive oil evenly over the cut sides of the squash and season with salt. Place spaghetti squash, cut sides down, on the prepared baking sheet.
3. 3 Use a sharp knife to cut 1/4 inch from the top of the garlic. Drizzle with 1 teaspoon olive oil and season with a pinch of salt. Wrap in a double layer of foil and place on the baking sheet with the squash.
4. 4 Roast in the preheated oven until squash shreds easily with a fork, about 30 minutes.
5. 5 Start the sauce after the squash and garlic have been roasting for 20 minutes. Melt 2 tablespoons butter in a medium saucepan over medium heat. Pour in cream and simmer for 2 minutes. Stir in Parmesan cheese and nutmeg, whisking quickly until smooth. Add remaining 2 tablespoons of butter.
6. 6 Remove the squash and garlic from the oven. Pull squash into spaghetti strands with a fork.
7. 7 Allow the garlic to cool slightly, then squeeze the cloves into a small dish. Use a fork to mash the pulp into a smooth consistency. Add to the cheese sauce; stir well.
8. 8 Divide Alfredo sauce evenly between the squash, sprinkle with parsley, and serve.

By Bren

Ingredients

• ✓ spaghetti squash
• butter
• chervil
• basil
• parsley
• sage
• chive
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place spaghetti squash halves cut-sides down in a baking dish and add enough water to come 1/2-inch up the sides of the baking dish. Cover with aluminum foil.
3. 3 Bake in the preheated oven until the squash can easily be pierced with a sharp knife, about 45 minutes. Turn squash over, cover with foil again, and continue to cook until the squash is very tender, about 15 more minutes. Remove from the oven, uncover, and allow to cool slightly. Using a fork, gently pull the strands of squash away from the peel and place into a bowl.
4. 4 Melt butter in a skillet over medium heat. Add spaghetti squash strands, chervil, basil, parsley, sage, chives, salt, and pepper and cook until flavors are combined and heated through, 2 to 3 minutes.

By SuperMom

Ingredients

• ✓ spaghetti squash
• olive oil
• salt
• black pepper
• paprika

Instructions

1. 1 Using a sharp knife, make a dotted line lengthwise around the entire squash. Place whole squash in the microwave and cook on full power to help it cut more easily, about 3 to 5 minutes. Transfer to a cutting board and cut the squash in half lengthwise, using the dotted line as a guide. Wrap one half in plastic wrap and refrigerate for another use.
2. 2 Spoon pulp and seeds out of remaining half and discard. Brush olive oil over all of the flesh and sprinkle with salt, pepper, and paprika.
3. 3 Preheat an air fryer to 360 degrees F (180 degrees C). Place spaghetti squash half skin side-down in the basket. Cook until squash is tender, about 18 to 20 minutes.
4. 4 Transfer to a dish and fluff with a fork to create "noodles".

By Soup Loving Nicole

Ingredients

• ✓ spaghetti squash
• olive oil
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place squash halves cut-side down in a large baking dish.
3. 3 Bake in the preheated oven until flesh is easily pierced with a knife, about 40 minutes. Cool squash for 10 minutes.
4. 4 Shred inside of squash with a fork and transfer to a bowl.
5. 5 Add olive oil, salt, and pepper to shredded squash and toss to coat. Serve with Parmesan cheese.

By Tracy E

Ingredients

• ✓ spaghetti squash
• water
• canola oil
• onion
• red bell pepper
• garlic
• italian seasoning
• all-purpose flour
• parmesan cheese
• butter

Instructions

1. 1 Place spaghetti squash in a microwave-safe baking dish, cut-side down, pour in water, and cover dish with plastic wrap. Poke a few holes in the plastic wrap for ventilation. Cook on microwave until tender, 6 to 9 minutes. Remove plastic wrap and allow to cool until easily handled.
2. 2 Heat canola oil in a skillet over medium heat; cook and stir onion, red bell pepper, garlic, and Italian seasoning in the hot oil until onion is tender, 5 to 10 minutes. Set skillet aside, keeping vegetables warm.
3. 3 Run a fork along the flesh of the squash, pulling it into strands. Fluff strands to separate as much as possible and transfer to a bowl. Mix flour and Parmesan cheese into the strands. Add onion mixture and mix well.
4. 4 Melt butter in a skillet over medium heat. Spoon about 1/4 cup squash mixture into the hot butter and press to form a 1-inch-thick patty. Cook until golden brown, about 5 minutes per side. Repeat with remaining squash mixture.

By Shahana

Ingredients

• ✓ spaghetti squash
• avocado oil
• ground beef
• onion
• italian seasoning
• salt
• black pepper
• garlic powder
• red pepper
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Brush spaghetti squash halves with a thin layer of avocado oil and place cut-side down on a baking sheet.
2. 2 Bake in the preheated oven until soft, about 45 minutes.
3. 3 While squash bakes, combine ground beef, onion, Italian seasoning, salt, pepper, garlic powder, and red pepper in a bowl. Mix with your hands until everything is well incorporated. Shape mixture into 1 1/2-inch sized balls and place in a single layer in a glass baking dish. Add to squash in the hot oven and cook until meatballs are no longer pink in the center, about 30 minutes.
4. 4 Pour spaghetti sauce into a saucepan over medium heat. Carefully transfer cooked meatballs into sauce, shaking off any excess grease from baking. Cover saucepan and simmer on low heat until warmed through, 10 to 15 minutes.
5. 5 Remove spaghetti squash from oven and scrape out flesh using tongs and a fork. Place 1/2 of the squash in a bowl and cover with 1/2 the meatballs and 1/2 of the sauce. Repeat with remaining squash, meatballs, and sauce.

By Biondini

Ingredients

• ✓ spaghetti squash
• vegetable broth
• rosemary
• salt
• basil
• olive oil
• pine nut
• nutritional yeast
• garlic
• salt
• black pepper

Instructions

1. 1 Combine spaghetti squash, vegetable broth, rosemary, and 1/2 teaspoon salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove spaghetti squash and cool until easily handled, 5 to 10 minutes. Scrape insides of squash into spaghetti strands with a fork.
3. 3 Combine basil leaves, olive oil, pine nuts, nutritional yeast, garlic, 1/2 teaspoon salt, and pepper in the bowl of a food processor; pulse until smooth. Serve on top of spaghetti squash.

By Fioa

Ingredients

• ✓ spaghetti squash
• olive oil
• parsley
• red pepper flake
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Coat inside of squash with 1 tablespoon olive oil. Place squash cut-side down on a baking sheet.
3. 3 Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
4. 4 Shred inside of squash with a fork and transfer to a bowl. Add remaining olive oil, parsley, red pepper flakes, salt, and pepper to shredded squash and toss to coat.

By Scott Davis

Ingredients

• ✓ spaghetti squash
• olive oil
• parsley
• oregano
• chicken thigh
• broccoli
• spinach
• mushroom
• basil
• bell pepper
• onion
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place spaghetti squash, cut-sides up, in a 9x13-inch baking dish. Drizzle with 1 tablespoon olive oil and use a basting brush to coat. Sprinkle with dried parsley and oregano.
3. 3 Bake in the preheated oven until tender and the flesh easily separates from the skin, 60 to 75 minutes.
4. 4 When the squash has 15 minutes remaining, heat 1 tablespoon oil in a large skillet over medium heat. Add chicken to the hot skillet and cook until juices run clear, 8 to 10 minutes. Add broccoli, spinach, mushrooms, basil, bell pepper, onion, and garlic. Cover and cook until veggies are softened to desired consistency, 3 to 8 minutes.
5. 5 Remove squash from the oven and use a fork to pull flesh into a bowl. Top with chicken and vegetable mixture and serve.

By Cindi Garrett

Ingredients

• ✓ spaghetti squash
• water
• olive oil
• smoked sausage
• onion
• orange bell pepper
• vodka sauce
• creamy rosa pasta sauce
• broccoli floret
• parmesan cheese
• basil

Instructions

1. 1 Put squash halves, cut sides down, in a microwave-safe dish. Add water and cover. Microwave on High until tender, about 12 minutes.
2. 2 Meanwhile, heat oil in a large skillet over medium-high heat. Add sausage and cook until lightly browned, about 5 minutes. Transfer to a plate. Cook onion and bell pepper in the same skillet until just tender, 6 to 8 minutes.
3. 3 Stir vodka sauce and broccoli into skillet. Bring to a simmer and cook, covered, until broccoli is crisp-tender, 3 to 4 minutes. Return sausage to skillet; stir to combine.
4. 4 Carefully remove squash halves from dish. Using a fork, scrape squash strands into a serving dish. Top with sausage mixture. Garnish with Parmesan and basil.

By thehungryscientist

Ingredients

• ✓ spaghetti squash
• water
• olive oil
• chicken tender
• onion
• garlic
• hot sauce
• artichoke heart
• red bell pepper
• oregano
• basil
• thyme
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place spaghetti squash cut-side down in a baking pan. Pour water around squash.
3. 3 Bake in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool until easily handled, 5 to 10 minutes. Scrape out and discard seeds. Scrape flesh into strands with a fork.
4. 4 Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 3 minutes per side.
5. 5 Heat remaining 1 tablespoon olive oil in a saucepan over medium heat. Add onion, garlic, and hot sauce; cook and stir until softened, about 5 minutes. Stir in squash strands, artichoke hearts, and red bell pepper. Season with oregano, basil, and thyme.
6. 6 Stir chicken and Parmesan cheese into the saucepan. Cover and cook over low heat, stirring occasionally, until flavors combine, about 5 minutes.

By Sarah Hartman

Ingredients

• ✓ spaghetti squash
• vegetable broth
• rosemary
• salt
• olive oil
• onion
• garlic
• mushroom
• tomato
• salt
• black pepper
• sage
• bay leaf
• basil

Instructions

1. 1 Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove spaghetti squash and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.
3. 3 Heat olive oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add mushrooms; cook until tender, about 3 minutes. Pour in peeled tomatoes and season with salt, black pepper, sage, and bay leaves. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and stir in basil. Serve over spaghetti squash.

By Fioa

Ingredients

• ✓ spaghetti squash
• butter
• red bell pepper
• garlic
• tomato
• tomato paste
• mushroom
• cheddar cheese
• mozzarella cheese
• parmesan cheese
• balsamic vinegar
• basil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut the spaghetti squash in half horizontally and remove the stems. Cover the bottom of a baking pan with a layer of water; place the halved spaghetti squashes in the pan with the flesh facing down.
3. 3 Bake in the preheated oven until flesh is soft, about 45 minutes. Remove squash from the oven and let cool enough to handle, about 10 minutes. Leave oven on, but reduce oven temperature to 350 degrees F (175 degrees C).
4. 4 Meanwhile, heat butter in a 12-inch pan over medium-high heat. Saute red bell pepper and garlic in the hot butter until soft, about 5 minutes. Add tomatoes, tomato paste, mushrooms, Cheddar cheese, mozzarella cheese, Parmesan cheese, balsamic, basil, salt, and pepper. Heat to a boil over medium-high heat; cover, reduce heat, and let simmer, stirring occasionally, for 20 minutes.
5. 5 Meanwhile, remove seeds and fork the flesh of the squash, leaving it inside the shell. Fill each forked squash half with the sauce.
6. 6 Bake in the preheated oven until golden and bubbly, about 10 minutes.

By Kaylen

Ingredients

• ✓ spaghetti squash
• olive oil
• vegan sausage
• onion
• green bell pepper
• garlic
• mushroom
• tomato sauce
• tomato paste
• water
• italian seasoning
• brown sugar
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Place the spaghetti squash cut side down on a baking dish. Fill the baking dish with about 1 inch of water.
3. 3 Bake in the preheated oven until the flesh of the squash is tender and the skin is easily pierced with a fork, about 45 minutes.
4. 4 After squash goes in the oven, heat the olive oil in a large skillet over medium heat. Stir in the vegan sausage, onion, bell pepper, and garlic; cook and stir until vegetables are tender, 5 to 7 minutes. Add mushrooms, and cook for 3 more minutes. Stir the tomato sauce, tomato paste, water, Italian seasoning, brown sugar, sea salt, and black pepper. Cover and simmer while the squash continues to cook, about 35 minutes.
5. 5 Scoop the flesh from the squash onto a plate, and use two forks to separate and fluff up the strands of squash. Top with the sauce to serve.

By Ginger

Ingredients

• ✓ spaghetti squash
• olive oil
• cheddar cheese
• bacon bit
• butter
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
2. 2 Coat cut-sides squash with about 1 tablespoon olive oil. Place squash, cut-sides down, on a baking sheet.
3. 3 Bake in the preheated oven until squash is tender, about 30 minutes. Cool for 10 minutes.
4. 4 Scrape squash flesh with a fork into spaghetti-like strands; transfer to a large bowl. Add ¾ cup Cheddar cheese, bacon bits, butter, salt, and black pepper; mix until well blended. Transfer to the prepared casserole dish.
5. 5 Bake in the preheated oven until heated through, about 45 minutes.
6. 6 Sprinkle casserole with remaining ¾ cup Cheddar cheese; continue baking until cheese is browned and bubbly, 15 to 20 minutes more.

By gemini_goddess

Ingredients

• ✓ spaghetti squash
• olive oil
• salt
• black pepper
• panko bread crumb
• parmesan cheese
• cooking spray

Instructions

1. 1 Make a dotted line lengthwise around entire squash using a sharp knife; place whole squash in the microwave. Microwave on full power for 5 minutes. Transfer to a cutting board; cut squash in half along dotted line. Wrap a squash half in plastic wrap; refrigerate for another use.
2. 2 Scoop pulp and seeds from remaining squash half; discard. Brush olive oil all over squash flesh; sprinkle with salt and black pepper.
3. 3 Preheat an air fryer to 360 degrees F (180 degrees C) according to manufacturer's instructions.
4. 4 Place squash half, skin-side down, in the air fryer basket; cook for 20 minutes.
5. 5 Transfer squash to a cutting board; scrape with a fork to create squash noodles. Finely chop squash noodles; place in a bowl. Add bread crumbs and Parmesan cheese; stir well. Form into tots.
6. 6 Increase the air fryer temperature to 400 degrees F (200 degrees C).
7. 7 Place tots in the air fryer basket; coat tots with cooking spray. Cook for 5 minutes. Shake basket; cook until desired crispness, about 5 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ spaghetti squash
• cream cheese
• buffalo wing sauce
• chicken breast
• ranch dressing
• cheddar cheese
• monterey jack cheese
• blue cheese

Instructions

1. 1 Place spaghetti squash cut-side-down on a microwave-safe plate. Stab a few small holes into the squash. Microwave on high until tender, about 10 minutes.
2. 2 Heat a small pot over medium-low heat. Add cream cheese; cook and stir until melted, about 4 minutes. Add Buffalo sauce; stir until combined. Mix in chicken breast and ranch dressing. Remove from heat.
3. 3 Scrape all the squash flesh into the center of each half using a fork. Pour Buffalo-chicken mixture on top; sprinkle with shredded Cheddar-Monterey Jack cheese and blue cheese.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Bake under the preheated broiler until cheese is bubbling and golden, about 5 minutes.

By Julia Kent

Ingredients

• ✓ spaghetti squash
• cooking spray
• butter
• brown sugar
• nutmeg
• cinnamon
• apple

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet lightly with cooking spray.
2. 2 Heat spaghetti squash in the microwave for 1 minute. Cut in half and scoop out seeds. Place cut-side down on the baking sheet.
3. 3 Bake squash in the preheated oven until softened, about 30 minutes. Flip over with tongs. Place 1 tablespoon butter into each cavity; sprinkle brown sugar inside. Dust squash with nutmeg and cinnamon and fill with sliced apples.
4. 4 Continue baking squash until apple slices are tender, 30 to 40 minutes more.
5. 5 Divide apple slices among serving plates. Scrape squash out of the skin with a fork and drop over apple slices.

By PJMurphy

Ingredients

• ✓ spaghetti squash
• butter
• olive oil
• honey
• ginger root
• garlic
• red chile flake
• kosher salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place spaghetti squash in a baking dish, cut-side up. Combine butter, olive oil, honey, ginger, garlic, and chile flakes in a small bowl. Spread mixture evenly on the cut side of the spaghetti squash; pour any extra mixture in the center of each squash. Lightly sprinkle with kosher salt.
3. 3 Bake in the preheated oven until soft, about 1 hour.
4. 4 Scrape the squash into strands with 2 forks and mix with the seasoned butter in each squash. Serve warm.

By Baking Nana

Ingredients

• ✓ spaghetti squash
• vegetable oil
• onion
• garlic
• tomato
• feta cheese
• black olive
• basil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. 2 Place spaghetti squash cut-sides down on the prepared baking sheet. Bake in the preheated oven until a sharp knife can be inserted with only a little resistance, about 30 minutes. Remove squash from oven and set aside to cool enough to be easily handled.
3. 3 Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
4. 4 Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl.
5. 5 Toss with cooked onion-tomato mixture, feta cheese, olives, and basil.
6. 6 Serve warm.

By Maryellen