• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

GreenLiteBites

Cooking and Cocktails. My sanity.

  • About
  • Recipes
  • Favs
  • Macros
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Home » Other Catergories » Just Tips » Preparing Spaghetti Squash - Video Post

Preparing Spaghetti Squash - Video Post

Published: Dec 15, 2007 · Modified: Oct 16, 2020 by greenlitebitescom · This post may contain affiliate links · 34 Comments

As requested, my spaghetti squash preparation technique. It’s nothing spectacular but hopefully it will show you how easy it is to prepare. I know I was REALLY hesitant to try it, not knowing what to expect or how hard it would be to cook.

I’m here to tell you 15 minutes in the microwave and you have a fabulous meal starter, chili bulk-er or salad topper. This squash is pretty versatile and fun to use!

I wrote about the spaghetti squash a little while ago on my weight loss blog but being the perfectionist I am, I must repeat it here on GreenLiteBites. Apple Pie Oatmeal

Spaghetti Squash is by far my favorite food “bulker”. One cup of this stuff has only about 42 calories, with 2 g of fiber. It’s great under chili or your favorite sauce adding a lot of texture. For me, it completes a meal by adding another veggie for more nutrients and bulk with barely any additional calories. It really helps fill you up!

The squash is easy to use. You can either bake it in a 375-degree oven whole for an hour or pop it in the microwave for about 10-12 minutes (about 4-5 minutes a pound). Either way, make sure you pierce the skin. Once it’s cooked, cut it in half, scoop out the seeds then, using a fork, scrap out the string like flesh.

I’ve used spaghetti squash in some older ideas like Zucchini and Spaghetti Squash “Lasagna” and Simple Spaghetti Squash with Garlic, Tomato and Baby Spinach (both of these are linked to my other blog until I archive them here). Recently I used the squash in my Vegetarian Chili over Spaghetti Squash.

Don’t forget you can save cold leftovers in the fridge and sprinkle on salads or even add to some canned soups.

« Roasted Honey Garlic Asparagus Recipe
Stupendous Stromboli »

Have a question? Connect with me!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Reader Interactions

Comments

  1. roni says

    February 05, 2013 at 4:34 pm

    Hi Alyzae - I haven't done it but I know it can be done. 🙂 Try an ziplock bag with the air sucked out.

    Reply
  2. alyzae says

    February 05, 2013 at 11:55 am

    Hello, i was wondering if you could freeze the left over spaghetti squash?

    Reply
  3. Angeles says

    October 24, 2012 at 1:42 pm

    Please let me know if you're looking for a article author for your weblog. You have some really good posts and I think I would be a good asset. If you ever want to take some of the load off, I'd really like to write some material for your blog in exchange for a
    link back to mine. Please shoot me an email if interested.

    Thank you!

    Reply
  4. Lisa says

    October 06, 2011 at 11:56 am

    I did it! I cooked my 3.5 lb squash uncut in the microwave for about 12 minutes. That made it soft enough to cut in half. And when I did, it didn't seem cooked enough, so I put each half back into the microwave for about 3 minutes.

    The toughest part of this methd is getting the seeds separated from the squash after its cooked. But it is worth it.

    And the I made cinncinnati chili. I served the family over pasta, but had mine over squash. Excellent!

    Reply
  5. Lisa says

    October 03, 2011 at 7:51 am

    Every other recipre says to cut the squash in half before you microwave it. I tried that and almost cut my hand open! The skin on that thing is SO tough. I am going to give this method a try.

    Reply
  6. darrell says

    August 29, 2009 at 2:49 pm

    Thank you for your insight!

    Reply
  7. roni says

    November 24, 2008 at 4:10 pm

    Ahhh Pam... you overcooked it. I do it sometimes too. I've actually been easing on my cooking times and pulling out a little undone to keep a crisper texture.

    Try 4 minutes a pound next time. Let me know!

    Reply
  8. Pam says

    November 23, 2008 at 10:03 pm

    Hi Roni,
    New to your sites but absolutely love them and have found perusing them addicting! Question re: cooking the squash...I followed your method of piercing and then microwaving for about the same amount of time since I had a similar size squash -- the squash "deflated" and as I cut it I found it was filled with liquid which went all over the counter. It is kind of mushy rather than stringy like yours appears. Have you ever experienced this? What did I do wrong?

    Reply
  9. roni says

    April 16, 2008 at 8:03 pm

    Hi Amanda!

    I'm not sure what you mean, there really only is stringy stuff inside. The rest is just the skin. If you give one a try you'll see what I mean.

    Hope that helps!

    Reply
  10. Amanda says

    April 16, 2008 at 10:00 am

    Hi Roni,
    I am new at cooking and have never used a Spagetti Squash before so I am taking your word for it that it tastes great. Can you only eat the stringy stuff on the inside? Is there anything else you can do with the rest of it?

    Reply
  11. Jenny says

    March 04, 2008 at 9:02 pm

    OK Roni.....I am going to the grocery store tomorrow after work and make the lasagne (now that I know what a spaghetti squash is).
    I think you are motivating me to cook....WHAT IS HAPPENING!!!!

    Reply
  12. RJHufford says

    February 26, 2008 at 4:04 pm

    Oops! I meant "Simple" Spaghetti Squash. :-O

    Ruthie

    Reply
  13. RJHufford says

    February 26, 2008 at 4:01 pm

    Roni, I have wanted to try spaghetti squash for such a long time but I wasn't sure what to do with the thing once I bought it. I just followed your directions and it worked beautifully. I was a little messy with it, but nothing that a little time and practice won't nip in the bud! Thank you for taking the time to make this video! Tonight I am making your Easy Spaghetti Squash recipe. I will post there tomorrow!

    Thanks again, and I hope you are up and well again very soon.

    Ruthie

    Reply
  14. roni says

    February 04, 2008 at 8:05 am

    It's 4-5 thanks for the catch!

    Reply
  15. Niki says

    February 04, 2008 at 12:16 am

    Your typed instructions say cook it 2-3 minutes per pound but the video says 4-5 minutes per pound??

    Thanks.

    Reply
  16. jennscookin says

    January 18, 2008 at 12:11 am

    Hi Roni. i just watched the spaghetti squash video (a day after I made it at home). I love your idea of scooping out the seeds after it has cooked. It is way easier that doing it prior to cooking. Last night I used the spaghetti squash in place of regular or whole wheat noodles. I grew up on spaghetti squash as a kid and still love it to this day. Thanks for the great visual tip!
    Jenn

    Reply
  17. Michele says

    December 25, 2007 at 8:50 am

    Thanks for this! I am no longer afraid of spaghetti squash, lol!

    Reply
  18. roni says

    December 19, 2007 at 9:24 pm

    Leticia - I hope you like the butternut!

    B - Yeah, I will be working on better camera work. I don't think I realized how much work goes into video! It may be much easier typing things out after all! ;~P

    Reply
  19. B says

    December 19, 2007 at 12:55 am

    Hi Roni,Love the video and i'm going to try the
    Spaghetti squash soon.Could you get the camera closer to what you are doing to get a better view?By the way i'm becoming a gym rat because of you.LOL

    B.

    Reply
  20. Leticia says

    December 17, 2007 at 2:44 pm

    Thank you for posting this! It was harder to hear than the last one...but I could see the technique and that was what I needed. I feel confident I can do this now. THANK YOU.

    BTW, I bought a butter nut squash for the first time over the weekend. I'm going to make your fries this week. :o)

    Reply
  21. roni says

    December 16, 2007 at 11:27 pm

    Jane - I've had squash for weeks (winter squash that is). This site has some useful info... http://www.producepete.com/shows/squash.html

    Glad you guys liked the video. I wasn't "feeling" that one as much. :~)

    Reply
  22. Barbi says

    December 16, 2007 at 12:41 pm

    Thanks Roni for the video! I am heading to the grocery store today and Spaghetti Squash is on my list!

    I really believe the you are helping so many people come to realize that we can do this and we can keep off the weight. I find your site and these vlogs very inspiring. I am still in the middle of losing the weight and we all know that the hardest part is keeping it off. You prove that it CAN be done, and it can be delicious!

    I look forward to your postings on ALL of your sites every day. - Barbi

    Reply
  23. Jane says

    December 16, 2007 at 1:14 am

    First, I read both of your blogs daily and I love them! I love the recipes and great pictures on here! And you're video posts are great. Second, I have a question(s). How long does spaghetti (and other types of squash and produce that you use for that matter) stay good? Could I buy a few days before I'd like to use it? (I find that it's best for me to go to the grocery as little as possible, because of all the food temptations that are there.) Also, is it available seasonally or year round? Thanks so much for your blogs and all the work you put into them!!!

    Reply

Trackbacks

  1. Force Yourself Back On Track says:
    January 17, 2012 at 2:40 pm

    [...]  Spaghetti Squash Preparation HERE [...]

    Reply
  2. Lexy – 29 pts | Fire Lites Fire says:
    October 20, 2011 at 9:58 pm

    [...] butternut squash fries 1 – cucumber, tomato, and onion salad 5 – turkey chili over spaghetti squash 3 – half the fat ice cream *ran 3 more miles with friends!!  thanks emily and [...]

    Reply
  3. Spaghetti Squash | Fire Lites Fire says:
    September 28, 2011 at 11:46 pm

    [...] Spaghetti Squash Friday, 24 June, 2011 01:55 Written by admin 0 Comments I learned out to prepare spaghetti squash a few years ago and I have really come to rely on this vegetable.  It’s a great way to bulk up a recipe and get in extra veggies!  My favorite way to use it is under my turkey chili… but it’s also good with soups and used as traditional spaghetti. Roni made a great video post on exactly how to prepare it…. Click Here! [...]

    Reply
  4. October favorites. | girl meets life. says:
    October 29, 2010 at 8:29 am

    [...] squash gets all sorts of soft and almost buttery. If you’re impatient like me, I suggest using Roni’s method for microwaving spaghetti [...]

    Reply
  5. Sweet Salmon & Peas over Spaghetti Squash | GreenLiteBites says:
    April 23, 2008 at 9:33 pm

    [...] 2 cups (310g) cooked Prepared Spaghetti Squash [...]

    Reply
  6. Mini Turkey Balls & Broccoli over Spaghetti Squash | GreenLiteBites says:
    March 4, 2008 at 9:46 pm

    [...] 3 cups cooked spaghetti squash [...]

    Reply
  7. Simple Spaghetti Squash | GreenLiteBites says:
    February 1, 2008 at 8:51 pm

    [...] About 2 cups cooked spaghetti squash [...]

    Reply
  8. Belly be gone! · Lunch for the week: Baked Spaghetti Squash with Beef and Veggies says:
    January 21, 2008 at 8:49 pm

    [...] use Roni’s method to cook the squash in the [...]

    Reply
  9. First Time for Everything « Couch Cubicle says:
    January 16, 2008 at 10:30 am

    [...] also, thanks to Roni’s helpful video, cooked up a spaghetti squash this [...]

    Reply
  10. Spaghetti Squash Cakes | GreenLiteBites says:
    December 20, 2007 at 12:01 am

    [...] About 1 ½ cups of cooked spaghetti squash [...]

    Reply
  11. Zucchini and Spaghetti Squash "Lasagna" | GreenLiteBites says:
    December 16, 2007 at 10:24 pm

    [...] About 2-2 ½ cups cooked spaghetti squash [...]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Categories

Tags

apple avocado baby spinach bacon bits banana beans black beans blueberries cabbage carrots cheese chicken cilantro cinnamon cocoa powder corn cucumber cumin diced tomatoes egg egg white feta cheese garlic ground turkey ham honey kale laughing cow cheese lime juice maple syrup mushrooms oatmeal olive oil onion peppers potatoes pumpkin soy sauce spinach sweet potato tomato turkey whole wheat flour yogurt zucchini

Legal and Ad Info

  • Disclaimer
  • Sponsorships and Ads
  • Terms and Privacy Statement

Footer

  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2021 · Greenlitebites LLC