4 people

Spaghetti Squash

  • 2 whole spaghetti squash cut in half and seeds removed
  • 4 tbsp olive oil
  • 8 cloves garlic
  • 1 tsp salt

For the leftover rice

  • 3 cups cooked basmati rice
  • 1 cup onion sliced
  • 8 oz maitake mushrooms
  • 1 1/2 cup cauliflower cut in bite size pieces
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 1/3 cup chopped green onion
  • 1 tsp espelette


  • 1/8 cup green onions

Nutritional information

Calories: 236kcalCarbohydrates: 47gProtein: 7gFat: 3gSaturated Fat: 1gCholesterol: 1mgSodium: 802mgPotassium: 447mgFiber: 4gSugar: 5gVitamin A: 180IUVitamin C: 25mgCalcium: 63mgIron: 1mg

Staub Ceramic 7.5-inch x 6-inch Rectangular Baking Dish - Cherry

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people

How to roast spaghetti squash

  • Cut spaghetti squash in half, de-seed, and place on a sheet pan or baking dish lined with parchment paper. Drizzle each squash with olive oil season with salt. Place 2 cloves of garlic in the cavity. Flip over the squash and place in a 375 degree oven. Bake for 55 minutes or until tender all the way through. Take out and allow the squash to cool slightly.

For the rice

  • In a large saute pan add olive oil, butter, onions, mushrooms, a pinch of salt, and cook for 5 minutes. Then add the roasted the garlic from the roasted spaghetti squash. Add the cooked basmati rice and cook for 5 minutes. Add the espelette spice and the green onions. Season with salt and pepper and then fill each half of spaghetti squash. Garnish with green onions, and espelette, serve and enjoy!
    spaghetti squash

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