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Roasted Spaghetti Squash


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Roasted Spaghetti Squash


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Roasted Spaghetti Squash

Squash often gets a bad rap with both kids and parents but once they discover spaghetti squash, they gain a whole new appreciation for these versatile winter vegetables.


  • Prep Time : 25 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 25 min




  • 1 spaghetti squash (about 1½ lb)
  • 2 teaspoons olive oil
  • 2 cloves garlic, peeled and minced
  • 1 carrot, diced or grated
  • 1 small zucchini, diced
  • 6 button mushrooms, washed and sliced
  • 1 (28-ounce) can whole peeled tomatoes
  • 1 teaspoon fresh oregano
  • 2 teaspoons fresh basil plus 1 tablespoon for garnish
  • 1 teaspoon fresh thyme
  • Salt and pepper to taste
  • Optional: grated Parmesan cheese


ADULTS Preheat oven to 375°F. Halve squash lengthwise. Cut into quarters for faster roasting.
KIDS 4 and up: Scoop out seeds. Lay squash flesh side down on a baking sheet lined with parchment paper.
ADULTS ONLY: Bake 35 minutes or until you can easily pierce shell.
KIDS 10 and up: While squash bakes, heat oil in a skillet. Sauté garlic and carrots over medium heat for 8 to 10 minutes. Add zucchini
and mushrooms and sauté until tender, 5 to 8 minutes. Add canned tomatoes, fresh herbs, salt, pepper and simmer, stirring occasionally,
for 20 to 30 minutes. Break the tomatoes apart with a wooden spoon. Lower heat if sauce begins to boil. Remove from the heat and
set aside.
ADULTS ONLY: Remove squash from oven and transfer to a plate or cutting board. Allow it to cool so that small children can handle it.
KIDS 4 and up: Scrape squash crosswise with a fork to pull strands from shell onto a serving platter or individual plates. Pour tomato sauce over squash and garnish with fresh basil. Serve immediately.


About Julie Negrin


I am a nutritionist, cooking instructor, blogger, and the author of, Easy Meals to Cook with Kids. My website is www.julienegrin.com.

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