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Spaghetti Squash with Vodka Sauce


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Spaghetti Squash with Vodka Sauce


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Spaghetti Squash with Vodka Sauce

**This recipe is very versatile so feel free to go bananas and add salmon, asparagus, etc.!


  • Prep Time : 10 min
  • Cook Time : 45 min
  • Ready Time : 55 min



  • 1 Spaghetti Squash
  • 2 Large Spoonfuls Temp Tee Whipped Cream Cheese
  • 2 tbsp Coconut Oil
  • 1 shallot, minced
  • 3 cloves of garlic
  • 7 Plum Tomatoes
  • 1/4 cup Vodka (for Passover)
  • Oregano
  • Sea salt
  • Pepper
  • Honey to taste
  • Parmesan
  • Fresh basil


1. Preheat oven to 375.

2. Cut spaghetti squash in half, scoop out seeds, brush tops with olive oil and place cut-side down on baking sheet. Place in over for 45 minutes or until middle is soft.

3. While spaghetti squash cooks, in a large saucepan or medium stock pot, heat coconut oil over medium heat for two minutes. Add in the onion and shallots. Cook until onions turn translucent, about 4-5 minutes stirring occasionally.

4. Add tomatoes to the saucepan and turn heat onto low. Let tomato, shallot and garlic mixture simmer on low heat until tomatoes are liquidy, about 20 – 25 minutes. Add salt, pepper and oregano to taste.

5. Using immersion blender, blend tomato sauce until somewhat smooth. While still on low head, add Temp Tee Whipped Cream Cheese to the saucepan. Stir until smooth. Add vodka and stir. Add honey and season to taste (I add honey because I like my sauces a little sweet).

6. Once spaghetti squash is finished, let cool for a few minutes and then fork out onto plate. Top with sauce, fresh basil and parmesan.


About Whitney Fisch



Now an all-the-time food blog and a most-of-the-time parenting blog, Jewhungry is an expression of a little bit of this and a dash of that through the lens of a girl who loves food, travel, spirituality, and happened to have a kid along the way of all that exploration and learning.

Jewhungry was started because I love food and just because I keep kosher doesn't mean I can't try/have it all when it comes to the culinary world. Everybody's got their 'kosher', they just call it 'organic' or 'paleo' or 'vegan' or 'gluten free'. I just call it dinner.




3 Responses to Spaghetti Squash with Vodka Sauce

  1. Interesting “spaghetti!” I did this once with spaghetti squash and liked it, never cooked it again, but you’ve inspired me.

  2. avatar says: Caitlin

    At first glance I was like, “I don’t think bananas would go so well with vodka sauce…” Ha! This sounds delicious, let’s eat it chol ha moed! :)

  3. avatar says: Misty

    This looks absolutely amazing. I’ve been intimidated of spaghetti squash before but with your clear explanation of how to cook it before hand, I’m willing to give it a try with this recipe!! Thanks!

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