Baked Spaghetti Squash with Sauce

What makes this baked spaghetti squash with sauce ‘super’? It looks and feels like spaghetti BUT it is low in calories, has only a fraction of the carbs and, best of all, it’s a vegetable!  It’s all in how you prepare it and this butter sauce makes it heavenly!

This is one of the coolest vegetables. It is so amazing that you can bake this squash in the oven, take it out, shred it with your fork, and make it look like something completely different.

How do you make baked spaghetti squash?

There are two ways that I know of to make spaghetti squash. One is steaming it on the stove. The other is baking the fun squash like I did.

And when you add a delicious butter sage sauce. Oh, YEAH!  That’s why this spaghetti squash with sauce is so worth it!

Does it taste like spaghetti?

I’d love to answer that question with a yes, but it doesn’t. You would never be fooled into thinking it was that pasta, but you know what? If you add a delicious sauce like the one that I used to prepare this delicious dish, you will not miss spaghetti.

I love that when you eat spaghetti squash you are eating a meal with fewer calories, a fraction of the carbs AND a vegetable?

YES!

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Helpful tips

• Always wash your vegetables as even organic veggies have residues.
• Use a kitchen serving spoon to scrape out the seeds and pith.  Make sure to scape against the flesh.
• Don’t sweat it if you have a few fibers sticking to the flesh as it doesn’t make a difference.
• If you are like me and hate to get your hands dirty, it’s okay to wear vinyl gloves while cutting and de-seeding the squash.
• Everyone’s oven is different, so the timing will vary.  My squash took 40 minutes, so check it at 40 minutes and if it doesn’t shred easy with a fork, continue cooking at 5 minute increments.
• You want the spaghetti squash to still have some ‘chew’ to it, but not be mushy so watch the cooking time.
• When shredding the spaghetti squash, don an oven mitt and hold the squash in the hand with the oven mitt.
• Hold the squash in your hand and dig the fork in and pull down the length of the squash.

How to make baked spaghetti squash

Pre-step

Pre-heat the oven to 400 degrees Fahrenheit. Also get a large baking dish, a knife and a large spoon.

Step one

Wash and dry a spaghetti squash. (A)

Step two

Carefully cut the squash in half and take a large spoon and scoop out the insides. (B)

Step three

Add an inch of water on the bottom of a baking dish and spaghetti squash upside down in the dish. (C)

Step four

Bake for 45 minutes. (D)

Step five

Use a fork to shred the spaghetti squash into strands. (E)

Step six

Meanwhile as the squash is cooking, giving yourself at least 15 minutes, gather the onion, butter and spinach. (F)

Step seven

Slice the onion. Heat a wok (or sauté pan) on medium. Add olive oil and once that has heated, add the onions and sauté for 8 minutes. Add garlic paste and salt and sauté for another 2 minutes. (G)

Step eight

Add broth, wine, butter, sage, and spinach and stir until it has wilted. (H)

Step nine

Transfer the shredded spaghetti squash out of the skin and into the wok with the veggies and mix it all together and heat it for an additional 2 minutes to get the flavors to meld with the squash.

I ladle some out into some bowls and make the salads. Christopher and I are having a great meal!

You can serve this as either a main dish like we did or a side dish.

Other popular vegetable recipes

• Baked vegetables
• Asparagus and shallots
• Eggplant stacks

I hope you enjoyed this baked spaghetti squash recipe!

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Baked Spaghetti Squash

This delicious vegetable is so versatile. It can be mixed with so many things (like gravy) to change the taste! It’s like eating pasta without the calories or carbs!

5 from 8 votes

Print Pin Rate

Course: Dinner

Cuisine: Vegetable

Keyword: spaghetti squash

Prep Time: 5 minutes minutes

Cook Time: 55 minutes minutes

Servings: 6

Calories: 133kcal

Author: Elaine Benoit

Ingredients

• 1 large spaghetti squash
• 2 tablespoons olive oil
• 1 large onion (chopped)
• 3/4 teaspoon salt
• 2 teaspoons garlic paste (or 2 cloves of garlic crushed)
• 6 ounces chicken broth
• 3 ounces white wine
• 4 tablespoons butter
• 10 leaves sage
• 2 cups spinach (a few handfuls)

Cook ModePrevent your screen from going dark

Instructions

• Pre-heat oven to 400 degree Fahrenheit.
• Slice squash in half, length-wise. Scoop out the insides and toss them in the compost or garbage.
  1 large spaghetti squash
• Put one inch of water in a 13 x 9 baking dish and place the squash halves face down in the dish.
• Put in oven uncovered for 45 minutes.
• With 15 minutes left on your squash timer, heat wok or sauté pan on medium heat. Once it heats up, add the oil.
  2 tablespoons olive oil
• Once the oil shimmers, add onion and sauté for 8 minutes.
  1 large onion
• Add garlic, and salt and sauté for 2 additional minutes and turn the heat off under the pan.
  2 teaspoons garlic paste, 3/4 teaspoon salt
• Test squash to see if you can shred it easily.
• Put on an oven mitt and pick up squash, one half at a time
• Take a fork and dig into the flesh at the top of the squash and pull down, I leave the shredded squash in both of the halves to keep it warm.
• Turn heat back on under the sauté pan.
• Add broth, wine, butter, sage, and spinach and cook until spinach has wilted.
  6 ounces chicken broth, 3 ounces white wine, 4 tablespoons butter, 10 leaves sage, 2 cups spinach
• Stir in the squash mixture and cook for 2 minutes so the flavors are melded.
• Serve
• Enjoy

Equipment

baking dish

wok

sauté pan

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Notes

Tips for making this glorious dish:

• Always wash your vegetables as even organic veggies have residues
• Use a kitchen tablespoon to scrape out the seeds and pith.  Make sure to scape against the flesh
• Don’t sweat it if you have a few fibers sticking to the flesh as it doesn’t make a difference
• If you are like me and hate to get your hands dirty, it’s okay to wear vinyl gloves while cutting and de-seeding the squash
• Everyone’s oven is different, so the timing will vary.  My squash took 40 minutes, so check it at 40 minutes and if it doesn’t shred easy with a fork, continue cooking at 5 minute increments
• You want the spaghetti squash to still have some ‘chew’ to it, but not be mushy so watch the cooking time
• When shredding the spaghetti squash, don an oven mitt and hold the squash in the hand with the oven mitt
• Hold the squash in your hand and dig the fork in and pull down the length of the squash

Nutrition

Serving: 1.5 cups | Calories: 133kcal | Carbohydrates: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 470mg | Potassium: 121mg | Vitamin A: 1180IU | Vitamin C: 6.7mg | Calcium: 24mg | Iron: 0.5mg

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Elaine Benoit

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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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