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Spaghetti Squash with Meat Ragu

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Spaghetti Squash with Meat Ragu is my go-to spaghetti squash meal! Roasted Spaghetti Squash topped with a simple-yet-delicious meat sauce simmered with tomatoes, onions, carrots and celery. It’s so good, you won’t miss the pasta!

Spaghetti Squash with Meat Ragu is my go-to spaghetti squash meal! Roasted Spaghetti Squash topped with a simple-yet-delicious meat sauce simmered with tomatoes, onions, carrots and celery. It's so good, you won't miss the pasta!
Spaghetti Squash with Meat Ragu

I love swapping pasta for spaghetti squash, especially with dishes that are saucy and flavorful like this one. More spaghetti squash recipes I absolutely love are Baked Spaghetti Squash and Cheese, Spaghetti Squash Enchilada Bowls and Spaghetti Squash Primavera.

Spaghetti Squash with Meat Ragu is my go-to spaghetti squash meal! Roasted Spaghetti Squash topped with a simple-yet-delicious meat sauce simmered with tomatoes, onions, carrots and celery. It's so good, you won't miss the pasta!

Roasted spaghetti squash

You cut out a great deal of carbs and calories by swapping out the pasta for spaghetti squash which also happens to be gluten-free and grain-free.

The beauty of this dish is you can totally make this family-friendly. I know my kids prefer to have their meat sauce with pasta (plus they need their carbs too) so I cook some pasta for them and serve this with spaghetti squash for my husband and I. It’s a very generous amount and extremely satisfying.

How To Make Spaghetti Squash and Meat Sauce

Variations and Tips

  • You can swap the beef for turkey if you wish.
  • I prefer the flavor of roasted spaghetti squash, but to cut back on time you can make the spaghetti squash in the microwave which is so much quicker. Simply poke it all over with a knife and cook about 6 to 8 minutes, until the skin gives when pressed.
  • The sauce can be frozen for up to 3 months.I don’t recommend freezing spaghetti squash.

Spaghetti Squash with Meat Ragu

4.91 from 11 votes
Roasted Spaghetti squash topped with a simple-yet-delicious meat sauce simmered with tomatoes, onions, carrots and celery. I love this low-carb dish, you won't miss the pasta!
Course: Dinner
Cuisine: American
Spaghetti Squash with Meat Ragu is my go-to spaghetti squash meal! Roasted Spaghetti Squash topped with a simple-yet-delicious meat sauce simmered with tomatoes, onions, carrots and celery. It's so good, you won't miss the pasta!
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Yield: 8 servings
Serving Size: 1 cup squash, scant 3/4 cup sauce


  • 8 cups cooked spaghetti squash, from 2 medium, about 6 lbs total
  • salt and fresh pepper, to taste

For the Meat sauce:

  • 1 tsp butter
  • 1 tsp olive oil
  • 4 oz 1/2 onion, finely chopped
  • 1 carrot, peeled and chopped
  • 1 celery stalk, finely chopped
  • 1 lb 95% lean beef
  • 28 oz can of crushed tomatoes, I prefer Tuttorosso
  • 1/4 cup white wine, omit for whole30
  • 1 bay leaf
  • salt and fresh pepper, to taste


  • Preheat oven to 400ºF.
  • Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season with salt and bake about 1 hour, or longer if needed on a baking sheet, cut side up. If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft.
  • Meanwhile, in a large deep sauté pan, melt butter and add oil. Add onions, celery and carrots and sauté on medium-low for about 3 to 4 minutes, until soft.
  • Add the beef and season with salt. Brown the meat and cook, breaking it into smaller pieces with your spoon until cooked through.
  • When cooked, add the tomatoes and adjust salt and pepper to taste. Add wine and simmer until it reduces a bit, then add bay leaf and cover, reducing heat to low. Simmer at least 1 hour, stirring occasionally.
  • When spaghetti squash is cooked, let it cool for about 10 minutes. When cool, use a fork to remove flesh, which will come out in spaghetti looking strands.
  • Keep covered and set aside keeping warm until sauce is ready. Serve topped with meat sauce and grated parmesan cheese, if desired.

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Serving: 1 cup squash, scant 3/4 cup sauce, Calories: 175 kcal, Carbohydrates: 19 g, Protein: 14 g, Fat: 3 g, Cholesterol: 40 mg, Sodium: 263 mg, Fiber: 3 g, Sugar: 8 g


Spaghetti Squash with Meat Ragu is my go-to spaghetti squash meal! Roasted Spaghetti Squash topped with a simple-yet-delicious meat sauce simmered with tomatoes, onions, carrots and celery. It's so good, you won't miss the pasta!

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146 comments on “Spaghetti Squash with Meat Ragu”

  1. Avatar photo
    Melissa Muzik

    I made this and it was delicious and one serving is very filling. I substituted ground turkey for the beef.

  2. Avatar photo
    Suzanne Bukzin

    Excellent!!  Was full of flavor I added one tablespoon of lite Alfredo sauce and Parmesan cheese to the spaghetti squash.  Then put meat sauce over that

  3. I absolutely love this recipe!  Roasted the spaghetti squash according to instructions and it came out perfectly.  The only slight difference is that I added 1/2 tbl of EVOO and passed it along the flesh side of the squash before seasoning with salt.  

    This bolognese recipe is delicious! I didn’t have white wine so I substituted with 2 tbl of vermouth.  Also, I accidentally punched whole tomatoes instead of crushed but I don’t think it made a difference.  

    I really enjoyed this meal and will be making it again for sure!

  4. I would love to share a great tip I learned about Spaghetti Squash. Cut in half WIDTHWISE instead of lengthwise and then cut each of those pieces in half. This makes it easier to remove seeds plus the end pieces can double as bowls! After removing seeds lay the end pieces cut side up along with the other pieces on a baking sheet. Sprinkle a little salt on them and let sit for about 10-15 minutes to draw out moisture. Remove excess water and some of the salt with a paper towel (leaving a little salt helps to season) and bake according to recipe. I have been using this technic for years with great success.

  5. so very good, I only had one small squash, so on a mission to find more tomorrow, The meat sauce (ragu) is great, and the one cup of squash and 3/4 cup meat sauce is very filling dinner, will make again, if I can find more squash. I also added some red pepper flakes, and Italitian seasoning, and minced garlic to the meat sauce

  6. Avatar photo
    susan lawrence

    I believe this recipe as written lacks spice. We added garlic, marjoram, basil, parsley and oregano.1/2 to 1 tsp each. Also 1/2 tsp sugar, or to taste. I suppose one could add those to the squash too.

  7. Can you use ground pork for this recipe, and if so, would any seasonings need to be adjusted? Thank you!

  8. Avatar photo
    Deborah Woodbury

    This is sooo good. Perfect combination of healthy and comfort food. Plus it’s easy to make!!  I added chopped portobellos mushrooms because I had some in the fridge. 

  9. Sauce sounds great, going to give it a try. I do a version of this where I roast the spaghetti squash and make the meat sauce, then combine them. I put the mixture in ramekins with a little mozzarella on top and bake them. Garlic powder, kosher salt, and a little EVOO on both the flesh side and outside when roasting the spaghetti squash make it taste amazing.

  10. I added a chopped red bell pepper and 8 oz of sliced crimini mushrooms, as well as dried basil, orgago, and thyme. And put in a couple sprigs of fresh rosemary when I put in the bay leaf. Used ground turkey. Just one of 5he best meat sauces I’ve ever made. Will make often and use for spaghetti squash and other things. 

  11. hi gina – could this be made like your similar instant pot sauce recipe – 15 min high pressure, natural release? thanks!

    1. Avatar photo
      Devin Columbus

      I’d do 10-12 minutes on high pressure myself. It depends on how much you want the beef to break down.


  13. This will be my first attempt at spaghetti squash. In 2 recipes you said to place cut side down in one, and cut side up in another. Does it really make a difference? I’m going to try the Bacon Parmesan Spaghetti Squash first.

  14. Delicious recipe!
    Yes, you can freeze Spaghetti Squash, but you will need to drain it after thawing as there will be quite a bit of water drawn out from the strands

  15. Avatar photo
    Paula Peterson

    You asked if spaghetti squash can be frozen.  I’ve tried it when I had extra.  Turned out awful.  I don’t recommend freezing.  Although I regularly freezer recipes contains spaghetti squash and it turns out great! Go figure.

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  19. This recipe is in my regular rotation. So so good. I use red wine instead of white and add 1tsp of an Italian seasoning blend. 

  20. Pingback: Healthy Dinner Idea: Spaghetti Squash with Meat Ragu - Frugal & Focused

  21. I never comment on recipes (even your other amazing ones), but I have to say – this meat sauce is SO easy and SO delicious. I have made it twice in two weeks – the second time with the recipe tripled – and my kids (2 and 4 years old) have loved it as much as my husband and I do. The meat sauce freezes great.

    It’s obviously much healthier with the spaghetti squash (and my kids are fine with that), but the leftover sauce makes a VERY fast and easy weeknight dinner when mixed up with some pasta.

    Thank you!!

  22. Avatar photo
    Tiffany Padgett

    I’ve been dieting and losing weight for several months now and I’m getting to the point where I’m having to find healthier food options not just cutting down on calories, I also have to focus on my fats and sugars and carbs intake. So, this recipe was one of the first I tried out of all the healthy recipes I’ve looked through. My Grandma was very skeptical about meat and sauce on a vegetable. But, it did not disappoint. My Grandma loved it so much, she got seconds. You could barely taste a difference from regular spaghetti. It was amazing. Definitely may make more of this in the future.

  23. Avatar photo
    Alexandra B-D

    This recipe is amazing! One of many I have loved from this site! I subbed turkey and it was still delicious. The only thing I would have changed was I would have read closer and seen that it had to simmer for an hour. Haha silly me! It only stalled dinner by about 30 minutes though and that was all my fault, I didn't read carefully enough haha. Can't wait to make it again!

  24. I came across this recipe, and site, about a year ago. Addicted to both! Just purchased her new cookbook and can't wait to dive in to that!
    I use ground Italian Turkey for this dish to take it even one step further on the healthy scale and even my husband who normally shrivels his nose at ground turkey loves this dish too!

  25. Making this tonight, does anyone know what the pp would be for just the sauce? Going to sub zucchini noodles for squash. Thanks for the amazing recipes!!

  26. I have made this recipe 3 times (leaving out the onion & wine due to personal preference) and I have to say… it is easy but still very delicious!
    I tend to be heavy handed on the spices and find Rachael Ray's Italian spice blend really adds perfectly to this dish.
    I have a rather closed minded family when it comes to new or different foods, but this recipe was truly a hit. These recipes come out as described, taste great, and provide nutritious guilt-free meals. I LOVE this blog.

  27. Yes, you can freeze spaghetti squash. I put mine in zip lock freezer bags, getting out almost all the air, write the date on the front, and it is ready when I need it..

  28. I don't know about freezing spaghetti squash as is but I make your spaghetti squash lasagna in bulk and freeze and it doesn't change the texture of the squash at all.

  29. I made this last night and it was delicious! The spaghetti squash is perfect with this sauce! I did add a little oregano and basil to the sauce after I tried it as the recipe is. Even my squash hating hubby liked it! Definitely a keeper! Thank you!

  30. thank you, thank you, thank you! i made this for my paleo boyfriend and me last night and it was phenom! i'm a self-professed squash hater, but will force myself to eat my veggies just because they're healthy for me. my boyfriend went for seconds and i can't wait for leftovers tonight. maybe i was wrong about hating squash…

  31. Easy to make, simple ingredients. Came out just like photo. Made only the ragu- not the squash.
    quite bland.
    **** 4 stars

    1. Update: this was yummy. The meat could use some seasoning though. It was a little bland. Easy and quick though.

  32. Avatar photo
    Kristy Creamer

    I had been wanting to try spaghetti squash, so when this recipe popped up, I was thrilled! I changed two things though. One, we didn't have any wine, so that was omitted. Two, as the meat ragu was cooking away, happily, happily on the stove top, garlic powder and Italian seasonings just jumped right in there! I didn't try to stop them either, they had been begging to join the party anyway.

    Oh. My. Goodness! This is delicious! I was so very happy that I was making it for myself to take to work for dinner all week. I don't want to share! Delicious!!!!!

  33. I went into this with an open mind because I've been wanting to try new things. I made my own ragu that was my grandmother's recipe but I tried it over the spaghetti squash.

    I missed my pasta SO much….

    It wasn't terrible and it is an alternative if you want to cut out pasta but it is not the same. Just my own opinion though 🙂

  34. Goodness, I just bought a spaghetti squash on impulse because it sounded wonderful and then I was wondering how I should make it. This seems just right. Perfect timing!

  35. Avatar photo
    Mrs. Pleiness

    We are great fans of spaghetti sauce. Just wanted to let you know that I have frozen cooked spaghetti sauce before with some success – just slightly undercook it (still slightly crunchy but shreds easily). Then put it in containers and freeze. It does have additional moisture when it thaws, but I drain most of that off, cover it and microwave it which finishes off the cooking and doesn't get mushy. Good luck

  36. This looks delicious! It's about time I try out spaghetti squash in place of pasta, you make it look so good!

  37. long time reader, first time commenter because i have to say that this was DELICIOUS and so, so easy! thank you, gina!

  38. I tried spaghetti squash with a little butter, salt & pepper for the kids and they didn't like but I'm going to try again like this!

  39. Gina, I am making this next week as well as the chicken soup with shitake mushrooms and rice. My husband commented that we are eating so well.

  40. Thank you, wonderful! Question: How do you all cut the squash? I know, lengthwise, but I have so much trouble getting through it I feel like I need a chainsaw!

    1. I never cooked spaghetti squash until today. I stabbed the squash several times with a sharp, heavy knife then put it whole in a baking pan while the oven was heating up. When the oven reached 375 degrees, pulled out the pan, cooled the squash for 2-3 minutes until I could handle it, then sliced lengthwise. It wasn't as easy as cutting butter but it worked. Also cooked it cut side down on a parchment-paper lined pan so the squash wasn't watery. Perfect in 45 minutes for a 3 lb. squash. Hope this helps! Good luck!

  41. Gina-
    This is the latest in a long line of your recipes that I have tried, and as usual, it didn't disappoint! Thank you so much for all your hard work.

  42. I freeze individual portions of spaghetti squash w/meat sauce and have had no problems defrosting/reheating in the microwave. Enjoy!

  43. I froze half of my last batch of spaghetti squash, so I'll report back and let you know how the experiment worked. 🙂

  44. Avatar photo
    leslie harris

    I cook spaghetti squash frequently and fin that it is much better to bake it for 25-30 minutes (max) to have a more "al dente" fake pasta. 1 hour give you squishy squash.

  45. Avatar photo
    Rocky Mountain Woman

    I love spaghetti squash! I've never tried it with a meat ragu, but I think I'm about to…

    1. I think Gina actually does have a version of this sauce for the crockpot. I've made it before and it's good!

  46. Avatar photo
    Karra French

    I make this with veggie "meatballs." One thing we go through a lot of it flavored olive oil, which I use in this recipe. I put a little tuscan herb olive oil on a paper towel and brush the squash before baking. When making the sauce, I use the butter olive oil. The oils can be a little spendy, but we get them from a local shop so we are supporting our local economy – and they are delicious 🙂

  47. Gina- I am not understanding how you calculate your points, I just put everything into the recipe builder that had points, the butter, the oil, the wine and the meat. It came out to 19 points plus for the whole recipe, that would be 2 points plus per serving? Did you mean to say it fed 4 people?

  48. I have made this before and it is absolutely delicious. I added some garlic and hot sauce – as we like it a little on the spicy side. It is an old stand by. I also make the sauce with some fresh tomatoes – and freeze. It is so easy to pull the sauce out of the freezer when I am in a hurry.

  49. Hiya,

    I am having real trouble with the squash. When I cook it in the over as suggested, it has a lot of water in it and comes out like a mash and not in thick strands like yours does in the photos.

    Does anyone else have this problem? I am in the UK and spaghetti squash isn't readily available so I order it in so perhaps the quality of it is the reason behind this?

    Any thoughts would be much appreciated.


    1. Avatar photo
      Karra French

      Agree that it is overcooked, but I don't think you need to check it every 10 minutes. Start checking it at around 35-40 minutes, and you'll get an idea of how much longer it needs to cook. If it's still watery, throw it into a hot saute pan for a minute or so before serving to help dry it out a bit.

    2. Also be sure you're using the fork to pull the strands across from side to side instead of top to bottom of the cut halves – you have to pull WITH the grain. Pulling top to bottom will create the mashed/short strands.

  50. Avatar photo
    Confessions Of A City Girl

    I made spaghetti squash once and I wasn't completely sold. I'll try it with the meat sauce though!

    Confessions Of A City Girl / Enerjiee

  51. Avatar photo
    A Dash Of Anna

    I love spaghetti squash, we always make it with a sauce with bacon and curd cheese!
    (: Anna

  52. I love a good spaghetti squash recipe and this one was superb! Feel free to visit for more healthy recipes!

  53. I freeze spaghetti squash all the time in tupperware and it gets water when you thaw it but you can just drain it and it's fine.

  54. Avatar photo
    Nicole Beardwood

    I've frozen spaghetti squash before. I found that it gets large frozen water crystals, so this time I'm going to use vacuum seal bags. I find it's expensive except this time of year, so it'll be good to stock up a bit in the freezer.

  55. Love all the squash recipes! Keep 'em coming! Just made your cheesy spaghetti squash casserole last weekend, and it turned out perfect. My super-picky husband enjoyed it too. Thanks!

  56. I made something just like this last week, and I thought to myself, I wonder if Gina has ever posted a cool recipe for spaghetti squash and meat sauce. So crazy! I will definitely be making this recipe soon!

  57. Avatar photo
    Chantal Vandereems

    This is probably a dumb question but does the calories include the squash or is it just the sauce? I'm also looking for freezable recipes as I have a 4,6 and 8 yr old and need to make quick and healthy meals. Are most of your recipes freezable?

    BTW, I absolutely LOVE your site!!! I'm not sure exactly how I came across it but I am on cloud nine over the fact that I did. Instead of having a healthy lifestyle consisting of bland food, I now a large selection of food to choose from. Thanks for sharing all of your wonderful recipes!

    1. Avatar photo
      Skinnytaste Gina

      Thanks Chantal, yes it includes the spaghetti squash, see serving size above. All my freezer friendly recipes are labeled so, you can access them in the list on the right column or I also have a Pinterest board.

  58. I tried this recipe… the squash came out crunchy. is this normal? If not what do u suggest i did wrong?

  59. i'm a new cook, you could say, i never cooked until a few months ago. thank god for you, gina! i have tried a few of your recipes already and i love that they were pretty easy to follow, even for a beginner like me 🙂 i made this tonight – i was nervous because i've never made homemade sauce or spaghetti squash! i skipped the celery, wine, and bay leaf and added a bit of dried oregano and thyme and it turned out great! thank you so much for all of your great, healthy, recipes!

  60. I made this last year and was surprised at how good it is. Does anyone know if it can be made and frozen for lunches?

  61. Hi Gina,
    Great recipe it was delicious.

    A friend gave be a easy way to cook spaghetti squash. Use a fork or knife and puncture the squash 20 times. Put on a microwave safe dish (whole) and mircowave for 20 minutes. Let cool and cut in half. So easy and delicious.


    1. yes, I tried this way and it is yummy…I haven't had any type of squash in 20+ years…did not like as a child but wow I am amazed that this was so good…this will replace most of my pastas

  62. I made this for supper tonight, and my husband and I both loved it. It was our first experience with spaghetti squash, and I liked the crunchy texture. I will definitely make this again. I am on Weight Watchers, and this was a great way to enjoy the deliciousness of spaghetti sauce without the extra points that the pasta adds.

    I recently told my husband that we both really need to learn how to cook all over again. I was taught how to cook by my mother who is now 86. Your recipes are helping me to cook delicious foods that are much healthier… thanks so much! I truly appreciate all of your hard work.

  63. This was delicious! I made it today and was so pleased when my boyfriend even wanted a 2nd helping! I love your site & have tried several of your recipes. Each one is amazing! Who said eating healthy can't be tasty too?

  64. Avatar photo
    Little Miss Sunshine

    Very good. We'd never tried spaghetti squash. I accidentally let my squash get cold; I think I would have liked it even more if the squash was still hot. The meat sauce is the BEST sauce I've ever had! Prep was pretty easy, with the exception of cutting the squash…I had to call the husband in to take care of that for me, even after I nuked it for a couple of minutes. Thanks for another great recipe!

  65. I made this recipe tonight and it was absolutely delicious…you have the serving size as 1/6th. Im wondering if you can tell me what the serving size is in cups…thank you!

  66. Avatar photo
    Jen Lepley-Callan

    This was awesome!! It was the first time our house had ever had a spaghetti squash in it. We loved it. However, holy cow, I needed a chain saw to cut my squash was not expecting that! I think in my mind I was expecting it to be similar to a pumpkin…Any tips?

  67. Nevermind, just noticed that the calorie count was not listed…scratch that, but thanks anyways! I have several other recipes I'm ready to try!

  68. Quick question: Since I am counting calories and not points, are the calories listed just for the suace, or does that include the spaghetti squash? We don't have that here and I am going to try the sauce over whole wheat noodles. Thanks in advance for your response!! And LOVE the site!!

  69. Update:

    This turned out amazingly! Best pasta sauce I have ever made! I added a little thyme and oregano to the sauce. I also used a higher fat ground beef but only because its what was in the freezer.

    Thanks for this recipe. I'll never let it go!

  70. I am making this sauce now but serving it over whole wheat spaghetti instead of the spaghetti squash. Smells amazing in my kitchen right now. Thanks for the recipe. I never go wrong with your website.

  71. Just discovered your site and LOVE it!!! Everything looks awesome! How many points + would this recipe be? Thanks!

  72. I am making this tonight and it smells amazing. I have tasted the sauce as it is simmering and it's tasty. My husband just informed me that we won't be using jar spaghetti sauce anymore and I will be making this sauce:) Thanks for sharing this recipe.

  73. I made this and have to say…absolutely delicious! Made a few changes, used ground turkey and added a pinch of thyme & oregano. Will definitely make again……….Thank you!

  74. I am eating this recipe right now and I LOVE IT. I followed the directions but did add mushrooms I needed to use up. OH, I didn't put the wine in the sauce; I'm drinking it with the meal. Gets a BIG smiling face for me!

  75. We made a vegetarian version of this tonight (Meatless Monday). It was tasty! This was my first time having spaghetti squash. I'll definitely have this again!

  76. Avatar photo
    Gina @ Skinnytaste

    Great Nancy! It's unseasonable warm in NY the past few days here too. Luckily the crock pot doesn't heat the kitchen up. Enjoy!

  77. Avatar photo

    You have wonderful recipes. I am making this one right now. I did add a little italian spices because it was not quite spicy enough for my family the way it was but yummy ! We make a different recipe everyday! Love all we have tried. Had lasagna rollups last week, oriental meatballs and we are planning to make crock pot chili but it is hot again in California!

  78. making this tonight!! your recipes are a GOD SEND!! I can only eat so many Smart Ones dinners!! plan on using diced tomatoes since that's what I have on hand, will any adjustments need to be made inorder for that substitution to work?? Thanks again!

  79. We tried this tonight and the kids ate it up. We told them that it was spaghetti, the second that one of them heard "Squash" she stopped eating even though she was almost done. I modified the recipe a bit, we (except my husband) don't care for the chunks of tomatoes so we used Tomato sauce instead.. We didn't use the wine or the bay leaf either. It was pretty good for the modifications we made.

    We had 1/2 cup of sauce and 1 cup of squash so we counted that as only 2.5/3 points + .2 oz of cheese(4 total. It was DELICIOUS…Thanks for the recipes we are excited to try more….

  80. Gina – This looks YUM-O! I plan to substitute the meat with Smart Ground Original which is a veggie protein crumbles. Its 70 calories per 1/3 cup. How would that change the points?

  81. Since all of the points are in the sauce, I could use just a 1/2 cup and points would be cut in half, right? Sounds like a dumb ? but I don't like my "pasta" swimming in sauce. That would really be a light dinner on days I don't have a lot of points left. Add a side salad or another vegie, and I'm good to go!! :)Thanks!

    1. I love spaghetti squash…I made baked spaghetti squash and cheese on Sunday. l even added baby mushroom caps.

  82. Made this tonight and it was delicious. Added some minced garlic and italian seasoning. My boys even ate it and they are very picky! Thanks for the hint on the Tuttorosso tomatoes. They are great! Made the Santa Fe Crockpot Chicken the night before and it was great too! Thanks for the wonderful recipes.

  83. I love spaghetti squash. I always roast it cut side down on a cookie sheet and I spray it with olive oil cooking spray, the pan too.

  84. Avatar photo
    This Makes My Day

    Never cooked Spaghetti Squash before but I will give it a try although I doubt if it is available here in the supermarkets or street markets. I hope it is! Thank you again my friend!

  85. This is the first time I visit your blog and I love it in a word! (As being a person who wants to be a weight watcher lol)
    Cheers from Istanbul,