I know the whole world is all wrapped up in zoodles (guilty!), but I also have another pasta substitute that I can’t get enough of: spaghetti squash. The name really says it all. It’s funny to me, now that I know exactly what this is, that when I bring up this beauty, people sometimes think it’s a reference to actual spaghetti. Case in point: my boyfriend.

Spaghetti squash is not spaghetti. It is indeed squash. However, when you roast it and rake it with a fork, it creates spaghetti-like strands. Hence, the spaghetti name.

This is a favorite of mine, as I really just love sauce and cheese so much, the difference between pasta, zucchini or spaghetti squash really doesn’t matter much to me.

What you’ll need:

1 spaghetti squash

Olive oil

Italian seasoning

1 cup of marinara sauce

Parmesan cheese to taste


  1. Preheat your oven to 400 degrees.
  2. Cut the spaghetti squash in half lengthwise. Beware, this is easier said than done. It’s harddddd.
  3. Brush the inside of the squash with olive oil and Italian seasoning.
  4. Line a baking sheet with tinfoil.
  5. Place the spaghetti squash facedown on the tinfoil and bake for 40 minutes.
  6. When you remove the tray, carefully flip the squash right side up and rake it with a fork until you pull all the spaghetti-like strands out of the shell.
  7. Heat up some marinara sauce (or make your own!) and pour it over the spaghetti squash in a bowl.
  8. Finish with as much parmesan cheese as you’d like.

Voila! Mm, mm, mm. Enjoy! I’m trying this out with pesto next time.


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