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Spicy Spaghetti Squash

The Spaghetti Squash

The Spaghetti Squash is, by far, the most fun vegetable I have ever had the pleasure of knowing.

After a rocky introduction and a few first awkward dates together, this particular squash and I now have quite an intimate relationship… I want it around at all times, even if it’s just sitting around… I get upset at the poor produce guy at PCC when it isn’t “available,” and, I notice that when I treat it right and with gentle hands, it treats me oh-so-well in return.

Oh Spaghetti Squash, I think I love you.

I want to thank Emeril Lagasse for providing with THE perfect spaghetti squash baking technique:

Chef’s Tip: I often do this entire prep work the night before, so that all I have to do when ready to eat it is heat it up and add the herbs.

  • Preheat oven to 375
  • Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish.
  • Add enough water to come 1/2 inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife.
  • Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender.
  • Remove from the oven, uncover, and allow to cool slightly.
  • Using a spoon, remove the seeds and discard.
  • Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Ready to go on the oven, once covered with foil.

An inside perspective

You can even use the empty shells for serving your cooked Spaghetti Squash!

To make the “Spicy Spaghetti Squash”:

  • Heat a fry pan to medium heat. (Our lovely new 14″ skillet fits all the strands from one spaghetti squash quite perfectly.)
  • Add 2 Tablespoons Olive Oil, reserve 2 Tablespoons for later.
  • Add 1 Tablespoon chopped Basil (fresh or dried)
  • Add 1 Teaspoon Oregano (fresh or dried)
  • Add anywhere from 1 Dash to 1 Teaspoon Crushed Red Pepper. (I used 1 Teaspoon – quite spicy!)
  • Add fresh Ground Pepper, to taste
  • Add Sea Salt, to taste (optional)
  • Use tongs to gently mix
  • Add remaining 2 Tablespoons Olive Oil and continue to toss until well-mixed.

Tossed with Olive Oil & Herbs

I made this for lunch the other day, and topped 1.5 cups of the spaghetti squash with one whole blackened chicken breast. Some leftover Mexican Pecans blended nicely for a complete Paleo meal. It was one spicy dish that my taste buds thoroughly enjoyed. Maybe yours will too? Let me know!

Spicy Spaghetti Squash + Blackened Chicken + Mexican Pecans = Party in my mouth!



Happy eating! Joey


  1. Aunt Lori

    Love this – I’m going to try this one out for the family! And I so appreciate you doing the “printable” recipe version! Thank you!!

  2. Yay! Let us know how everyone likes it! If you do the full 1 teaspoon of Crushed Red Pepper it is VERY spicy (it made my nose run), so I suggest to start with a dash and keep tasting until it’s a level of heat that you can handle.

  3. Thanks for the recipe – it was amazing. So much better than plain squash. I just did a blog post about it. The hardest part is cutting the raw squash in half – is there a trick to it?

    • Hi Megan! Thanks for trying our recipe! We LOVE feedback! I have not figured out the magic to splitting this wretched squash in half. I make my husband do it, and I wince and look the other way until he has reassured me that he didn’t lose any fingers in the process. I’m wondering if an electric knife might work? It is one tough shell to crack! If you figure out a good method, please keep us posted :)

      • Jesse Garcia


        You can poke a few holes in the squash (with a fork) and microwave it on 5-7 (i have a 1000w microwave, so i use 5) for about 5 minutes. That will make it soft enough to cut easily and still allow you to roast it in the oven without issue.

        For added tastiness, I mince up organic fire-roasted tomatoes and mix them in the sauce at the last 2-3 minutes of cooking for extra pop!

  4. Cutting is hard, I use my largest chef’s knife and get the knife started into the flesh, lengthwise, then raise the whole squash and knife up and smash it down on the board. Sort of pushes the squash into the knife. Don’t hit it too hard or you can break the halves into several pieces, I’ve done it. If you get more than half way through it’s easy to push it on through. Hope this helps :)

    I’ll have to try this I’ve always served it plain with meat sauce… haven’t had it in a while.


  5. I love your website. :) This is a reminder to me to finally try spaghetti squash. :) I used to love pasta, but I gave up all gluten grains 7 years ago, then discovered that I do better with no grains at all. Paleo is the way. :)

    • We agree! I had never eating spaghetti squash until going Paleo, and now it’s one of my very favorite veggies. I’m sure you’ll like it too :)

    • A spaghetti squash is a particular type of squash. To my knowledge, I don’t know of any other squashes that will come apart like strands of spaghetti after being cooked.

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