Spectacular Spaghetti Squash Saute

Total Time
1hr 35mins
Prep 20 mins
Cook 1 hr 15 mins

This is a great autumn dish, taking advantage of fall's bounty. This dish is very filling. If used as a main dish, it feeds 3-4. As a side dish, it feeds 6-8.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Bake whole squash 1 hour or until tender when pierced with fork.
  3. Remove from oven and allow to cool 5-10 minutes.
  4. Halve lengthwise and remove seeds.
  5. With fork, pull out spaghetti-like strands and place in large serving bowl.
  6. Set aside.
  7. In large skillet, heat olive oil and butter over medium heat.
  8. Add mushrooms, tomatoes, zucchini, green onions, garlic, bell pepper, and snow peas.
  9. Cook until soft (4-5 minutes).
  10. Pour over squash and toss to combine.
  11. Sprinkle with Parmesan and serve immediately.
Most Helpful

5 5

Great recipe. Loved the addition of snow peas all the other vegys. I found the ingredient quantities alittle out for us so I had to ajust them abit (3-4 lb squash serves about 12 for us). When I'm pressed for time I will cook the squash in the microwave. Tasty recipe, thanks for sharing.

5 5

This was a great intro to spagheti squash. I loved all the veggies on top. I skipped the butter and just used olive oil, also I seasoned with kosher salt and a little bit of Spice Island's Medditeranian and Chicked seasonings, and a dash of tamari. For the Squash, I just drizzled a little olive oil and sprinkled a little salt on top before I topped with veggies. Very easy to prepare, however next time I would slice the squash in two and remove the seeds then place on oiled baking sheet, cut sides down, before baking. I think it would make it easier for you when removing the seeds. Great recipe!

5 5

Wow! This was fantastic! I did not use the cheese or the snow peas or zucchini.I didn't have them. You can't get good snow peas here. I substituted cut up celery,white and green onions, fresh sliced mushrooms,fresh garlic. I microwaved the large squash at 70% power for 14 minutes.(My recipe) saves time. I used a 14 oz can of diced tomatoes with juice with two pinches dried basil.I have made this twice now and each time delicious as a main dish. The second time I cooked ground turkey with salt and pepper and added to the sauteed vegies and then stirred in the squash. I used 1/2 of the squash this time with the turkey and froze the other cooked squash half for another meal.