Conquering Spaghetti Squash

Living without pasta seems to be the way modern women demonstrate their commitment to Happiness, Truth, and Wellness.

I do not want to participate in the hegemony of zucchini noodles, because zucchini are a useless vegetable unless you are frying them in croquettes. Buuuut, I would like to promote spaghetti squash as a vegetable worthy of pasta like treatment.

I struggled with spaghetti squash. It is not as flavorful as butternut squash, it is watery, the texture looks like angel hair pasta, but is really a bit crunchy. But, I have finally figured out the crucial step: sauteing the “spaghetti” in butter!

Recipe: Spaghetti Squash with Butter and Shrimp

Feeds two people, or one really gluttonous person.


Bake one spaghetti squash, cut in half, with seeds scooped out, and a thin layer of oil on its “meaty” side, at 425 for about 45 min.

With a fork, scrape the “noodles” out of the cooked squash and put them in a dishtowel lined with paper towels.

Squeeze the liquid out of the spaghetti squash.

Saute’ the spaghetti squash in a couple of tablespoons of butter, season with lots of salt and pepper.

Put in large pasta bowl, top with lots of Parmigiano-Reggiano and chopped parsley.

Saute’ a half pound of cleaned/deveined shrimp in a bit of oil and butter (in the same pan that yous used for the spaghetti squash). Cook until pink, squeeze half a lemon over the shrimp, season and pour on top of spaghetti squash in bowl.

This is totally delicious, and you accidentally eat an entire squash. That has to be a good thing.



One thought on “Conquering Spaghetti Squash

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at

%d bloggers like this: