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Spectacular Spaghetti Squash

Total Time

Prep: 15 min. Bake: 50 min.


10 servings

I wanted to make dinner in a hurry and I remembered this recipe in an old cookbook. I made it for my family and my husband now requests it often.—Jean Matuszak, Madison, Wisconsin


  • 1 medium spaghetti squash (about 4 pounds)
  • 8 ounces fresh mushrooms, sliced
  • 1 medium zucchini, sliced
  • 1 medium sweet red pepper, julienned
  • 3 cups sugar snap peas
  • 6 green onions, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 medium tomatoes, chopped
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 3/4 cup shredded Parmesan cheese


  1. Cut squash in half lengthwise; scoop out seeds. Place squash cut side down in a baking dish. Fill pan with hot water to a depth of 1/2 in. Cover and bake at 375° for 50-60 minutes or until tender.
  2. When cool enough to handle, scoop out the squash and separate strands with a fork. Place squash in a large serving bowl and keep warm. Discard shells.
  3. Meanwhile, in a skillet; saute mushrooms, zucchini, red pepper, peas, onions and garlic in oil and butter for 15 minutes or until tender. Add tomatoes, basil, garlic salt and pepper; heat through. Pour over squash. Sprinkle with Parmesan cheese.

Nutrition Facts

3/4 cup zucchini mixture with 1/2 cup squash: 121 calories, 6g fat (2g saturated fat), 7mg cholesterol, 230mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 fat.

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