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how to cook spaghetti squash Archives · Rachel's Nourishing Kitchen

Tag: how to cook spaghetti squash

Tuscan Spaghetti Squash Boats {Plus 3 Bonus Recipes!}

With all of the cooking and baking I’ve been doing lately, I’ve been getting lots of creative inspirations.

This dish was inspired by a meal I had at a restaurant called Food for Thought in Williamsburg when Bill and I went there to celebrate our 4-year dating anniversary.

IMG_1683Cool presentation of my spaghetti squash boat with tomatoes and pine nuts! yummy -)

After roasting some spaghetti squash the other day, I wanted to find a way to use it in a recipe along with a bunch of the veggies I had in my fridge and on my counter.

Inspired by my first spaghetti squash experience, I threw this dish together.

This meal is even better on the second and third days as the flavors kind of marinate together in the fridge. If you don’t have one of the veggies listed below, just try it with another one that you do have! Make it your own and have some fun with it 🙂

After all, cooking is meant to be fun!

**Also, it’s worth mentioning (as reassurance!) that almost half of the ingredients below are common herbs and spices, so the list may look “longer” but make note of how simple the ingredients are (you might already have all of them on hand!).**

tuscan squash



  • 1 spaghetti squash, cooked and shredded (here’s how)
  • 2 cloves garlic, minced
  • 1 yellow onion, diced
  • 2 tablespoons coconut oil (or grass-fed butter or ghee if not vegan)
  • 2 cups grape tomatoes, halved
  • 2 cups broccoli florets
  • 1 can cannellini beans, drained and rinsed (look for a BPA-free can or tetra pack)
  • 1/2 cup water
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons olive oil
  • Optional: 1/4 cup pine nuts, lightly toasted (use chopped walnuts or almonds if you don’t have pine nuts)


  1. Roast one spaghetti squash in the oven following these simple steps. Save the spaghetti squash shell for serving (optional but it looks cool!).
  2. In a large skillet, saute onions on medium-high heat in 2 tablespoons coconut oil (or butter or ghee if not vegan) until they begin to soften, about 5-7 minutes. Add garlic and continue to saute another minute or two.
  3. Add broccoli and cook 2 minutes.
  4. Add water and tomatoes. Cover, reduce heat to medium, and cook 3-5 minutes.
  5. Add oregano, basil, sea salt, black pepper and crushed red pepper and cook uncovered 4 minutes or until broccoli is crisp-tender but still bright green.
  6. Add cannellini beans and spaghetti squash strands to pan and toss until heated through. Remove pan from heat.
  7. Meanwhile, lightly toast the pine nuts in the toaster oven being careful not to burn them.
  8. Drizzle 1-2 tablespoons olive oil over squash mixture and top with pine nuts.

Looking for other spaghetti squash recipes? Try one of these below!

  1. Spaghetti Squash with Kale & Chickpeas
  2. Spaghetti Squash with Cranberries & Sunflower Seeds
  3. Cheezy Spaghetti Squash Casserole (Vegan)

How to Cook Spaghetti Squash {Step-by-Step Photo Guide}

Spaghetti squash is one of those foods that a lot of us have heard about or seen at the grocery store or farmer’s market…but perhaps been a bit too intimidated or weirded out to try.

I’ve got good news for you!



Spaghetti squash is very easy to cook AND fun to play with 🙂  I’m always up for anything that makes cooking more fun, and this ingredient definitely does!

You can upgrade your pasta by swapping it out for spaghetti squash.

As its name implies, the inside of the squash can be scraped out to form spaghetti-like strands, so you can serve it just like you would spaghetti.  Top it with your favorite marinara or pesto sauce or sauté it with garlic, onions, spinach and some herbs. It’s tender but has a slight “crunch” to it.

It’s rich in fiber as well as beta-carotene, which is good for our vision, immune system, and healthy skin.

I’ll be sharing a recipe for a Tuscan spaghetti squash boat later this week, but in the meantime, here’s how you make spaghetti squash!

How to Cook Spaghetti Squash

Preheat oven to 400F while you prep the squash.


Slice a line down the length of the spaghetti squash, about a half inch deep, but don’t cut it in half. It’s usually too hard to cut in half at this point, unless you have a really good knife.


Turn the squash the other way and cut about 4 strokes into the squash, cross hatching the longer line you already cut. Cutting the squash this way allows it to steam in the oven and prevents it from exploding 🙂 Put the squash in a baking dish in the oven for 20 minutes, so it can soften enough to cut it in half.


Remove squash from the oven and cut it in half. It should cut easily at this point.


Wearing an oven mitt (the squash will be HOT), pry it open with your hands.



Scoop out the seeds with a spoon.


Put the squash cut-side down in a 9×13 baking dish and fill the bottom of the dish with about 1/4-1/2 cup of water (enough to cover the bottom of the pan). Return squash to oven for 30-40 minutes or until the squash easily pulls away from the shell.


Let the squash cool and then scrape out the inside with a fork. It should pull away easily into spaghetti-like strands!



Beautiful spaghetti squash ready to be used for your delicious kitchen creations!

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