Spaghetti Squash Saute


Does anyone struggle to get their spaghetti squash JUST right? I know I do! Well, over the weekend I had a breakthrough and made it just perfect!

Normally I cut the squash in half and bake it face down in a tiny bit of water. This can be touch or go and more often than not, makes the squash too watery. This weekend I tried a different approach…

unnamed The squash I bought was smaller than what I have ever purchased before (so of course I bought two :)).


  • One large spaghetti squash
  • 1/2 onion
  • 1 red pepper
  • 1 green pepper
  • 1 bunch asparagus
  • 2 garlic cloves (minced)
  • tablespoon olive oil


  1. Preheat oven to 375°F.
  2. Use a fork to poke about 20 holes in the squash.
  3. Place the whole squash on a baking sheet in the oven at 375 for about 45 minutes, to the point the squash is soft when you stick a fork in it.
  4. While the squash is cooking, cut the onion, red pepper, green pepper and asparagus.
  5. Allow the squash to cool enough so you can touch it, then cut it in half, lengthwise.
  6. Sauté olive oil and garlic on the stove top, then add the veggies and sautéed all together.
  7. As soon as the squash is cool enough  to pick up, remove the seeds, then use a fork to pull out the squash and add it to the vegetable sauté.
  8. Continue to sauté the squash with the vegetables for about 10 minutes.


unnamed (2)

Top it with some feta cheese and enjoy!!

Question of the day

  • What recipe or food item do you love but struggle to make?
  • What is your favorite way to make spaghetti squash?

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