Spectacular Spaghetti Squash Recipe
Spectacular Spaghetti Squash Recipe photo by Taste of Home
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Spectacular Spaghetti Squash Recipe

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I wanted to make dinner in a hurry and I remembered this recipe in an old cookbook. I made it for my family and my husband now requests it often.—Jean Matuszak, Madison, Wisconsin
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 10-12 servings


  • 1 medium spaghetti squash (about 3 pounds)
  • 8 ounces fresh mushrooms, sliced
  • 1 medium zucchini, sliced
  • 1 medium sweet red pepper, julienned
  • 3 cups sugar snap peas
  • 6 green onions, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 medium tomatoes, chopped
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 3/4 cup shredded Parmesan cheese

Nutritional Facts

1 each: 117 calories, 5g fat (2g saturated fat), 6mg cholesterol, 195mg sodium, 14g carbohydrate (3g sugars, 4g fiber), 5g protein .


  1. Cut squash in half lengthwise; scoop out seeds. Place squash cut side down in a baking dish. Fill pan with hot water to a depth of 1/2 in. Cover and bake at 375° for 50-60 minutes or until tender.
  2. When cool enough to handle, scoop out the squash and separate strands with a fork. Place squash in a large serving bowl and keep warm. Discard shells.
  3. Meanwhile, in a skillet; saute mushrooms, zucchini, red pepper, peas, onions and garlic in oil and butter for 15 minutes or until tender. Add tomatoes, basil, garlic salt and pepper; heat through. Pour over squash. Sprinkle with Parmesan cheese. Yield: 10-12 servings.
Originally published as Spectacular Spaghetti Squash in Birds & Blooms August/September 1999, p55

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Gramma Amy 227879
Reviewed Jun. 13, 2015

"Tasty way to serve veggies. My husband enjoys some meat with his meals, so I have also made it adding some cubed chicken breast and it was very good."

cathycooking 33858
Reviewed Apr. 11, 2014

"Very tasty. I tossed the sautéed vegetables in with the spaghetti squash instead of serving on top of the squash to incorporate the flavor better into the squash."

sugarcrystal 33851
Reviewed Jan. 11, 2014

"This was really good! I usually just make spaghetti squash with prepared pesto or marinara, but the fresh veggies really added a nice flavor. I didn't add the peas, but I added everything else and it was great."

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