Tag Archive: Spaghetti Squash


I have a new way of cooking spaghetti squash that is now going to be my go to!  Puncture whole spaghetti squash with a sharp knife and place in crock pot with an inch of water.  Cook overnight.  In the morning, put the squash in the fridge.   No more handling hot squash!  Also, I read somewhere that cutting it crosswise instead of lengthwise is the way to go, and I agree.

SAM_2510When I got home from work, I put the squash on a baking sheet and baked it next to some zucchini @ 350 F for 20 minutes.  I tossed them both with olive oil, a little pesto, some garlic, and cubed butter, and then roasted them.  You could also sprinkle with Parmesan, but I was out.


The bolognese cooked in the crock pot all day.  I cooked up ground meat and sausage and used the Gia Russa low sodium tomato basil sauce straight from the jar.  Amazing how low the sodium, sugar and carbs are, and how amazing it tastes!  No doctoring needed.  20 mg. sodium, 4 g sugar, 7 g carbs per 1/2 cup.

Gia Russa low sodium



12 turkey burgers seasoned with salt and pepper

4 c. spaghetti sauce (Mine had spinach and onions that I cooked into it)

1 spaghetti squash, cooked and shredded

1 pack mozzarella shredds

Put thin layer of sauce in bottom of crock pot


Place burgers on top of sauce and sprinkle with cheese or “shredds”


Layer cooked spaghetti squash over burgers


Do another layer of burgers


Top with sauce


Sprinkle with cheese


Cook on low 8 hours.

This was good. I made it a day ahead and put it in the fridge.


2 small spaghetti squash

Sliced mushrooms, onions, red, yellow and green peppers

2 lb. sweet Italian sausage

2 jars Mario Batali Vodka Sauce (this smelled amazing and tasted even better)

1/3 c. red wine

Olive oil

Brown sausage and place in crockpot. Pour sauce over sausage.  Rinse out the jars with the red wine!

Throw in a little minced garlic and pesto, if desired.

Pierce spaghetti squash and cook in microwave for one minute.

Cut off stem and cut in half lengthwise.  Remove seeds and pulp.

Place cut size down in a 13 x 9 baking dish.  Pour 1/2 inch water in dish.

Bake at 400 F for 45 minutes.

Meanwhile, slice and toss mushrooms, onions, and peppers with olive oil and salt and pepper.

Spread on a cookie sheet covered with foil.   Do not crowd.

Place in oven beside spaghetti squash.

When timer goes off, remove squash and turn over.  Recover and cook 10-15 minutes more.

The peppers, onions and mushrooms will be done and can be removed from the oven.

To serve, toss spaghetti squash with butter, pesto and Parmesan cheese.

Plate as desired.  Layer it up, Keep it separate.  Use bread.  Whatever you want!!  I mixed the veggies into the sauce and served the sausage and veggies over the spaghetti squash.


1 spaghetti squash

1 c. shredded cheese substitute

3/4 c. sour cream

1 egg

Cook spaghetti squash by piercing and placing in a microwave for 1 minute.

Cut off stem end.  Place squash stem side down and cut in half.

Scoop out seeds.

Place squash face down in 13 x 9 baking dish.  Pour in water to about 1/2 inch.

Cover with foil and bake 400 F for 45 minutes.

Flip squash over, recover with foil and cook for 10-15 minutes more.

Scrape spaghetti and place in a bowl.  Add in cheese substitute, sour cream and egg

Mix well.

Pour into 1.5 qt. casserole


Bake 40 minutes.  I cooked this alongside some chicken.


that had been marinated in sauce of choice.  I used Rothchild Farms Pineapple Coconut Mango Tequila Sauce.

This smelled so good while it was cooking, that my son who had already eaten out couldn’t resist trying some!

Love this!


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