Spaghetti squash
Let us show you how to transform a simple vegetable into a filling, delicious, and utterly comforting meal with our spaghetti squash recipe. It is mild and unassuming right up until it takes centre-stage, as the inside is pulled apart into strands, a little like spaghetti. The strands get coated in a smoky and spicy tomato sauce with cheese on top. Once the cheese is golden, scatter over coriander, jalapeño, and a squeeze of lime for a fresh, fiery finish.
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Ingredients
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1
Spaghetti squash
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2 tbsp
Olive oil
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1 tsp
Flaked salt
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2 cans
Crushed tomatoes
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4 tbsp
Chipotle paste
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3
Garlic cloves
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Salt
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Toppings
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150 g
Mozzarella
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30 g
Fresh coriander
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1
Fresh green jalapeño
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1
Lime
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Instructions
A ripe spaghetti squash has the signature tender strands that are easy to pull apart with a fork. An underripe one, however, will be too firm and watery, making for a less pleasant texture. The colour is the clearest indicator – it should be a strong yellow. If it looks pale or greenish, it is not ready yet. It should also feel heavy for its size, with a matte, dry surface. Press your fingernail gently into the skin; if it leaves a mark, the squash is underripe.
Scrape the flesh from side to side, rather than top to bottom to get the long strands. Use a fork and pull across the squash, following the natural direction of the fibres. They run in circles around the inside of the squash. The strands will break apart and turn short if you go top to bottom. Wait until the squash is soft and cool enough to handle, then use a steady hand to keep the strands intact.
If you want to tailor the heat and flavour, it is worth making your own chipotle paste from scratch. Blend tinned chipotle chillies in adobo sauce with garlic, tomato purée, and a splash of oil until smooth. You can adjust the amount of chillies depending on how spicy you want it, and add a touch of vinegar or smoked paprika. Store it in a sealed jar in the fridge for up to 2 weeks and use it whenever you need a smoky kick.
If you like heat, keep the seeds and the white membrane inside the jalapeño. That is where most of the heat sits. While the seeds themselves are not the primary source, they absorb heat from the surrounding membrane, which holds most of the spice.
Questions about spaghetti squash
Not sure how to store spaghetti squash or if you need to peel it? Read our answers to the most frequently asked questions.
What is the difference between spaghetti squash and butternut squash?
The main difference between spaghetti squash and butternut squash is the texture when cooked. Spaghetti squash separates into strands that resemble thin noodles, while butternut squash turns smooth and creamy. Their flavours are also different; spaghetti squash is mild and slightly nutty, whereas butternut squash tastes sweeter and richer.
Do I need to peel spaghetti squash before cooking?
No, you do not need to peel spaghetti squash before cooking. The skin helps the squash keep its shape in the oven, so it is easier to pull the strands apart with a fork once the inside is soft. The skin is technically edible, but it stays quite firm even after cooking, so most people leave it out.
How should I store leftover spaghetti squash?
To store leftover spaghetti squash, let it cool completely first. Then, transfer it to an airtight container and keep it in the fridge for up to 4 days. If the strands are already mixed with sauce and toppings, they should still keep well, but the texture will soften a little.
Can I make spaghetti squash ahead of time?
Yes, you can make spaghetti squash for up to 4 days in advance. Simply roast the squash, pull the strands with a fork, and mix them with the sauce directly inside the shell. Once cooled, store the filled squash halves in an airtight container or cover them well in the fridge. Before serving, top with cheese and bake until heated through, and the top is golden.
Nutritional values
Nutritional value, per
1170 Kcal
| Fibre | 24 gram fibers |
| Protein | 35.4 gram |
| Fat | 60.8 gram |
| Carbohydrates | 120.3 gram |
Recommended information
Serving suggestion
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Settle in with baked spaghetti squash
Settle into pure comfort with our baked spaghetti squash, made for those moments when you crave warmth and comfort. That feeling comes from a fun fusion of Italian and Tex-Mex flavours. The roasted veggie gives you those delightful spaghetti-like strands that soak up a smoky tomato sauce, making it our veggie-loaded interpretation of the classic pasta pomodoro.
Meanwhile, the bubbly cheese layer, coriander, jalapeño, and a squeeze of lime introduce the cosy feel found in Tex-Mex kitchens. So, while it boasts those deep, warming notes, it also brings a fresh touch, making it just as suitable for warmer days.
Tender squash in an aromatic tomato sauce
Upon heating, the squash turns soft and tender – a texture that is almost moult-in-your-mouth perfect. Its mild, nutty taste is a wonderful counterpoint to the aromatic tomato sauce, which clings perfectly to every piece thanks to its incredibly thick and smooth texture.
The sauce itself starts with sweet and tangy notes from crushed tomatoes, quickly followed by the piquancy of garlic and the smoky, slow-building heat of chipotle. What you get is a sauce that walks the line between subtle and intense, without tipping too far in either direction.
With cheesy, spicy, and fresh toppings
In the second round in the oven, the spaghetti squash gets topped with mozzarella, which transforms into a gloriously golden and gooey blanket. Once out, coriander, jalapeños, and a good squeeze of lime top the meal off with gorgeous green colours to make it a thing of beauty as well as a delicious dinner.
Jalapeños introduce another layer of spice with a grassy heat and gentle kick. At the same time, lime juice also brings its own hint of bitterness, yet with a refreshing character that brings to life the intense notes underneath. The finishing touch is fresh coriander known for its freshness, its lively, lemony notes, and its delicate, peppery edge. Even a small amount is a gateway to true Tex-Mex flavours.
Weeknight-friendly and great for larger gatherings
A big portion of spaghetti squash fits easily into busy weeknights. We use simple and easy-to-find ingredients, and once the squash is in the oven, the kitchen all but runs itself. And if you are expecting guests, it makes an impressive centrepiece thanks to its grand look and golden finish. Simply double or triple the ingredients and roast a few extra squash halves, then serve them as a proper main course.
For more delicious ideas for any occasion, try our roasted butternut squash, creamy red kuri soup, or go sweet with our gorgeous pumpkin cupcakes.
Take it in another direction
Our spaghetti squash recipe already blends two kitchens, but you can easily lean further one way or the other. If you want more of the Tex-Mex feel, try adding chopped red pepper and black beans to the sauce. The pepper introduces a bit of sweetness and crunch, while the beans have a soft bite and a deeper, earthy taste. Finish it off with a few dollops of sour cream on top for a cool, soothing contrast once it comes out of the oven.
Or take it in an Italian direction by stirring dried oregano, basil, or thyme into the sauce. Oregano is punchy and slightly bitter, basil has that sweet, almost peppery warmth, and thyme provides a floral and woodsy edge. For the finish, swap some of the mozzarella for a generous layer of grated Parmesan for more sharpness with hints of nuttiness.
