This post may contain affiliate links which won’t change your price but will share some commission.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


    1. I’m glad it worked well for you, Jo Ann, and thanks for taking time to let me know. Positive comments on recipes make it more likely that search engines will recommend them, so it is very much appreciated.

  1. This looks delicious Laurie! Thanks for sharing.
    Spaghetti squash grows so prolifically here. Since I’m being careful with carbs these days, I’ve been cooking more with spaghetti squash as a pasta replacement. I look forward to trying this.

    1. I remember you mentioning how you used spaghetti squash regularly. We have never had as many as we had this year, so I’ve finally made my peace with them and am embracing the squashness. I still don’t find them to be a perfect one to one swap for pasta, but I am continuing to refine my cooking technique to get just the right levels of doneness for different uses. The less mature ones cook up quickly and tend to get mushy, so they aren’t great for a pasta-type texture, but the older, fully mature squash do better. Some of ours had to come in slightly underripe to avoid the frost and matured inside. The duckies are getting more of those, while we enjoy the firmer ones.

      1. Looks pretty yummy to me! Actually, I was a bit skeptical of spaghetti squash as a pasta sub. too, until I needed to cut all grains and pastas out! I tried it, and it really does act like pasta! I now love it as a spaghetti sub. But as I can’t have potatoes either, this could be a real winner for me!

  2. Longtime grateful subscriber. Thank y’all!
    Retired cancer survivor learning how to eat healthy for once and you’ve helped so much. Weird, I bought my first spaghetti squash couple weeks ago and cooked it and loved it but it didn’t have enough flavor, and boom, you put out this awesome recipe. Thanks again!