Due to the ease of growing and long shelf-life of spaghetti squash, we enjoy this squash.  It can be used as a replacement for spaghetti noodles, or it is great in casseroles.


  • 1 medium spaghetti squash
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 2 tablespoons butter, melted
  • salt and pepper to taste


  • Cut spaghetti squash in half longwise and scrape out seeds.  Brush with olive oil.
  • Place cut side down on a cookie sheet and roast in a 400-degree Fahrenheit oven for 30 minutes or until strands pull away from sides.
  • Let cool until you can handle squash.  Remove spaghetti squash strands with a fork.
  • Add remaining ingredients, toss, and serve.