Spaghetti Squash Tips

Previously, I posted directions on how to make your spaghetti squash in the microwave. If you are in a pinch for time, this is definitely the way to go. But if you have the time to use your oven, you will be happy with the added flavor.

Preheat oven to 375. 

Cut your squash in half. Check out this post for a tip on how to do this safely. Remove the seeds. 

Slather olive oil over the flesh of the squash. Season with salt and pepper. 

Place halves in an oven safe dish.

Bake for 45-50 minutes until a fork inserts easily into the flesh. 

(The color of this "before" picture is more orange than the actual flesh. When baking it yourself there will not be much of a color difference in the before and after)

Remove from oven. Using a fork scrape squash to obtain the "noodles". Add to your recipe or serve with a little butter and salt. Enjoy!

Fresh Pesto Spaghetti Squash Shrimp

OK, I may or may not have been on a shrimp kick lately. For all you shrimp haters out there, I promise I will cook other entrees soon. For all you shrimp lovers out there, here is another amazing, simple, and crowd pleasing recipe for ya! I found it here, and it turned out perfect!


Fresh Pesto Spaghetti Squash Shrimp
1 lb fresh shrimp
1/3 cup olive oil
1 bunch of fresh basil
1/4 cup pine nuts
3 cloves of garlic
3 T parmesan cheese (optional)
Salt to taste
For cooking shrimp:
Coconut oil
1 clove garlic


Cook spaghetti squash following these directions. (Check out this tip on how to cut the squash without losing a finger) Meanwhile, in a food processor combine the olive oil, basil, pine nuts, cheese (optional), and garlic. Blend until smooth. 


On stove top, warm coconut oil and 1 T garlic. Once melted, add shrimp and cook stirring frequently until shrimp is opaque and pink. Add spaghetti squash and pesto, and toss till sauce is over all the ingredients. Serve and enjoy!