Spaghetti Squash

It’s pumpkin season! But if you’re tired of pumpkin soup, keep an eye out for spaghetti squash. This variety is light yellow, ovalish, and in the same place you’d find the pumpkins. What used to be difficult to find are now popping up more and more in supermarkets and for almost the same price. Called spaghetti squash because of the spaghetti-like noodles it makes when cooked, spaghetti squash is often used as a healthy pasta substitute. Does it really taste like pasta? Well, you’re not going to fool everyone, but it is a cheap and easy way of slipping an extra serving of veges into your day. Because spaghetti squash has a very mild flavour, spaghetti squash is best when pairing it with something saucy and rich like a Bolognese or meatball sauce.




Danielle Jones

Prep time

5 minutes preparation, 30-45 minutes cooking


1 Spaghetti squash

Olive oil



  1. Preheat oven to 180°C.
  2. Using a sharp knife, carefully cut the squash in half lengthwise. Scoop out the seeds and discard.
  3. Lightly drizzle the halves with olive oil and put the two pieces facedown into a roasting dish. Add boiling water to cover the bottom of the dish.
  4. Depending on the size of your squash, bake for 30-45 minutes or until tender.
  5. Use a fork to ‘pull’ the flesh in the direction of the strands. It should come away like short spaghetti. If the noodles are a bit too crunchy for your taste, chuck the squash back in the oven for a couple of minutes.
  6. Season lightly with salt and serve.