I’ve been getting lots of requests lately for more spaghetti squash recipes, so here’s another great one that’s super healthy and delicious!


Did you know that spaghetti squash is a FRUIT?  Weird, right?  Spaghetti squash is a type of winter squash and is very low in calories and fat.  This recipe is something I created off the top of my head, but was inspired by an image I saw on Pinterest.  Hope you enjoy it as much as we did!


  • 1 medium spaghetti squash
  • Extra virgin olive oil
  • Kosher salt & fresh ground pepper
  • 2 garlic cloves
  • 2 shallots
  • Fresh grated Parmesan cheese
  • 1 large handful of fresh parsley, chopped


Boil the spaghetti squash in a large pot for about 15-20 minutes until you can prick it with a fork and break the skin.


While the squash is boiling, mince the garlic & shallots and put aside.

image[2]When the squash is soft enough, take if out of the boiling water and let cool.  Once cooled, chop off the top and bottom, then slice in half.  image[3]Remove the seeds.image[4]With a fork, pull the insides out so it come out in long pieces of “spaghetti”.
image[5]Put the squash into a bowl and continue to pull/break apart.  image[6]In the same pot, sauté the garlic and shallots in about 3 tablespoons of olive oil until very lightly brown.  Add the squash into the pot and mix thoroughly.  Add in about 1/2 cup of extra virgin olive oil and about 2 handfuls of salt then mix really thoroughly again.  It’s important to make sure the squash is lightly salted throughout, otherwise it will taste bland. But of course, don’t over salt! I recommend just tasting it as you go to see if you need more.
image[7]Let that cook on medium heat for about 5 minutes to infuse all the flavors.  Finally, sprinkle with fresh ground pepper to taste, then the freshly chopped parsley.

Pretty easy, right?!