Co-op Blog

Spaghetti Squash Recipe

Spaghetti Squash – also known as the calabash squash or vegetable spaghetti – is a delicately flavored squash named for its unique properties. On sale this week for $0.49 per pound, there’s no time like the present to get acquainted with this hearty and nutritious food.

When raw, its flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands, often compared to spaghetti. The flavor of spaghetti squash is mild and light, similar to summer squash. These qualities make it a great carrier of flavors, including the bold and zesty tastes of Italian and Mexican-inspired cuisine. Loaded with beta carotene, vitamin A, potassium and other nutrients, it’s low in calories and naturally gluten free.

Serve cooked spaghetti squash in place of wheat pasta noodles. Dress it up with tomato sauce, cheese, garlic, salsa, and other favorite seasonings. Or add cooked squash to add texture to soups and casseroles. Read on for cooking tips, recipes and serving suggestions.

Simply Roasted Spaghetti Squash

Five minutes of prep time and you’re set. Simply cut the squash in half, remove the seeds, drizzle with olive oil, and season with salt and pepper, to taste. Set oven to 400 degrees F. Depending on the size of the squash, roast for 40-60 minutes. Tip: Keep your squash moist in the oven by adding a little water to the dish, and cover the squash with aluminum foil. Steam will build up under the foil dome and assist with the cooking process.

Four Cheesy Spaghetti Squash

Adapted from


  • 4 spaghetti squash, halved
  • 1/4 c. extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 3 tbsp. butter
  • 3 cloves garlic, minced
  • 3 tbsp. All-purpose flour
  • 1/2 c. milk
  • 1/2 c. low-sodium chicken broth
  • 1/2 c. shredded mozzarella
  • 1/2 c. shredded Parmesan
  • 1/3 c. shredded provolone
  • 1/3 c. shredded fontina
  • Chopped fresh parsley, for garnish
  1. Preheat oven to 400°. On a large rimmed baking sheet, brush squash (cut side up) with olive oil and season generously with salt and pepper. Bake until tender, 45 minutes.
  2. Heat broiler.
  3. Make sauce: In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then stir in flour and whisk until golden, 2 minutes. Stir in milk and broth and whisk until combined, then stir in cheese, reserving 1/2 cup for topping. Whisk constantly until creamy.
  4. Scoop out spaghetti squash from skin and add to skillet. Stir until completely combined, then return to squash boats.
  5. Top with remaining cheese and broil until golden.
  6. Garnish with parsley and serve.
By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.