Spaghetti Squash


Yield: 6 People


Work: 20 Minutes


Total: 1 Hour


How to

  • Preheat over to 400F°.

  • Gather Ingredients and Tools.

  • Prep the Squash by cutting a little off the bottom and the root off the top, then stand on bottom side and slice down the middle. Scoop out seeds and compost.

  • Pour 1 Tbsp Fat or Oil into each half where seeds were, then use hands to spread Fat or Oil all over Squash flesh and season with Salt.

  • Place face down on Sheet Tray lined with Parchment Paper and cook until flesh side is fork tender, 30-40 minutes.

  • Use a fork to scrape cooked Squash into spaghetti “noodles” and enjoy!


  • Treat the Squash a regular Spaghetti and top with anything you like. We recommend our Tomato Sauce and Roasted Winter Squash!

  • Add Herbs or Garlic while cooking .

  • Dust with Spices.


  • 1 Spaghetti Squash

  • 2 Tbsp Bacon Fat or Camelina Oil

  • 2 tsp Salt


  • Knife

  • Cutting Board

  • Measuring Spoons

  • Half Sheet Tray

  • Parchment Paper

  • Spoon

  • Fork

  • Airtight Container


  • Airtight Container in Refrigerator for up to 5 days.

Questions about this recipe? Ask Chef Pierson!