Spaghetti Squash Spaghetti #recipe
Prep time
Cook time
Total time
Family favourite dish made with fresh, local, in season ingredients.
Recipe type: Main
Cuisine: Vegetarian
Serves: 8
  • 2 spaghetti squash, whole
  • 2 zucchini, diced
  • 2 eggplant (the long kind of aubergine), diced
  • Tomato Sauce, 640 mL (can, jar or homemade)
  • 1 onion, diced
  • 4 cloves of garlic, minced
  • 1 carrot, peeled and diced
  • 2 celery stalks, diced
  • ½ c mushrooms, sliced
  • oil for cooking
  • salt and pepper to taste
  1. Preheat oven to 400 degrees. Wash spaghetti squash and cut in half. Remove seeds by scraping them out.
  2. Place spaghetti squash in a baking dish cut side facing down. I add a little bit of water to the dish so the squash doesn't stick to the bottom.
  3. Bake squash in oven for 50 to 55 minutes.
  4. Wash and dice up all your vegetables.
  5. In a large pot, over medium heat, add a little oil for cooking and sautee garlic and onion. Once onion is translucent, add diced carrots, zucchini, and other vegetables. Leave the mushrooms until last, because they cook quickly.
  6. Once vegetables are cooked until tender, add tomato sauce. I make my own, but store-bought sauce may be used as well.
  7. Season with salt and pepper. Let vegetable sauce simmer.
  8. Remove squash from oven when cooked. Be careful, as the squash will be very hot. When cool enough to touch, with a fork, scrape the insides of the squash. The result is spaghetti-like strands of squash. This will be your spaghetti "noodles".
  9. Place spaghetti squash "noodles" on a plate and ladle vegetable spaghetti sauce on top. You can sprinkle Parmesan cheese on top, add a shot of hot sauce or freshly chopped parsley on top.
  10. Enjoy!
Recipe by Life on Manitoulin at