Easy Cheese and Garlic Spaghetti Squash  

Hey, hey, hey and happy Saturday to you all. I was meaning to share this recipe yesterday, but the day got away from me, so instead, I thought I would share it today.

One of my favorite things about the fall is the abundance of fall produce like potatoes, squash, pumpkins, etc.

One of my favorite variety of the squash family is spaghetti squash! If you’ve never had spaghetti squash before, it’s a very mildly flavored squash that has an appearance of spaghetti strands once cooked. Hence the name, spaghetti squash. 

A couple nights ago, I was craving a big bowl of spaghetti, but I didn’t want all of the carbs normal spaghetti has. Enter: the squash remedy.

I decided to whip up a turkey meat sauce, some peas, and sautéed squash for a delicious and nutritious dinner. 

This squash base recipe is so versatile, you can pair any sauce with the squash for a delectable taste without all the calories! 


  • 1 large spaghetti squash 
  • 1 Tbsp. Coconut oil 
  • 1 tsp. Garlic powder 
  • 1/2 tsp. Salt 
  • 1/4 tsp. Pepper
  • 1/4 c. Parmesan cheese 


Preheat oven to 415 and cut squash into half. Remove seeds and place face side down into shallow pan with approximately 1 inch of water. Bake for 40 min to 1 hour or until squash is fork tender. 

Let squash cool while you prepare any additional desired toppings or sides.

Once squash is cool, use a fork to remove the strands of “spaghetti” from the squash and place spaghetti into pan with coconut oil, Parmesan cheese, and spices. Sauté squash until warmed through and flavored as desired. 

Top with sauce and enjoy! 

Questions of the Day 

  1. What is your favorite Italian food? 
  2. What do you like better- Spaghetti or  mostaccioli?
  3. Any fun Saturday plans? Share all the details!