spaghetti squash

Spaghetti squash is one of the simplest things to make and can be combined with anything to make a meal.  This recipe uses Rao’s marinara pumped up with sauteed mushrooms and onions.   So yummy, enjoy!

recipe read more…xoxo, Julie


spaghetti squash

  • two spaghetti squash, cut and seeded (like pumpkin)
  • one jar Rao’s marinara sauce
  • one sweet onion chopped
  • one pre cut package mushrooms
  • 1/2 tablespoon butter
  • lemon
  • fresh Parmesan cheese
  • salt and pepper to taste

Preheat over 350`.  Salt and pepper the inside half of squash.  In a baking dish put about 1 inch of water.  Place the squash, inside down into water.  Cooks in about 30 minutes.  Easy to over cook, so test with fork at 25 minutes.  When ready remove from water and let cool a little.  Core the squash by pulling the strings out with a fork.

While squash in cooking saute the onions and mushrooms in butter until done.  Add the marinara sauce and heat.

Dish spaghetti squash, squeeze with a little lemon.  Spoon on the marinara and top with parmesan cheese.


  1. Try this with spiced pecans, maple syrup and parmesan cheese also – makes a great winter dish and blend the leftovers for soup. See I really do read your stuff

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  3. I make spaghetti squash all the time, but I have never been able to cut the squash in half (too hard) before I cook it. Usually I cook it whole and punch holes with a fork- but it’d be much easier if I could cut it. Tips??

    1. Hi Carolina,

      I love the avocados for added taste, thank you! Also, my Daughter Mimi is trying to go gluten free, so I’m doing all sorts of gluten free recipes. Some have been awesome and some…well, not so great. I’m going to keep trying.


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