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Spiced Spaghetti Squash w/ Roasted Butternut


  • 1 large spaghetti squash
  • 2 teaspoons olive oil (separated)
  • 4 cups butternut squash, chopped
  • 1+ 1/2 teaspoon salt (separated)
  • 1/2 + 1/4 teaspoon pepper
  • 1/4 teaspoon allspice
  • pomegranate seeds (for garnish)


  1. Preheat oven to 400 degrees. Coat butternut squash with 1 teaspoon olive oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Spread into an even layer on a baking sheet lined with parchment paper and roast for about 45 minutes or until fork tender.

To Microwave Spaghetti Squash: Pierce the spaghetti squash about 4-5 times with a knife through to the center. Microwave for 15-18 minutes (depending on the size of the squash), turning upside down halfway through. You will know it is down when it is easy to pierce with a knife. Remove from microwave and chop of the stem, then cut in half lengthwise. Scoop out seeds and discard. Then scrape out squash with a fork and onto a pile of paper towels. The squash will be a bit soggy so press between 2 stacks of paper towels until most of the moisture is removed (This may take a few rounds of paper towel pressing).

  1. Then move spaghetti squash to a bowl and toss with 1 teaspoon olive oil, 1 teaspoon salt, 1/3 teaspoon pepper & 1/4 teaspoon of allspice. Toss until coated and add in butternut squash and toss again to combine. Plate onto a serving dish and top with pomegranate seeds. Enjoy!