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How to Cook Spaghetti Squash

Looking for a low calorie, low carb substitute for pasta? Try cooking a spaghetti squash—Barb L.

Serves: 2


1 1-1 ½ pound spaghetti squash (a 3-3 1/2 pound squash is good for 4 people)

1 Tbsp such as Flying Olive Extra Virgin Olive Oil Garlic, Tuscan Herb, Herbes de Provence, Gremolata, Lemon, or your favorite Flying Olive Single Varietal


Preheat the oven to 425 degrees F.

Line a large baking pan with aluminum foil. Cut the squash in half and remove the seeds. Brush with 1 Tbsp of Flying Olive EVOO of Choice.

Roast the squash on the bottom rack of the oven, about 30-40 minutes or until you can easily pierce the squash shell with a fork. Remove the squash from the oven and cool. When cool enough to handle, use a fork to scrape strands of the spaghetti squash into a large bowl.

Top with your choice of spaghetti sauce, Flying Olive EVOO, or cheese or incorporate it into a recipe of your own choosing.

Submitted by Barb L.