Roasted Spaghetti Squash

We had so many of you come in on our opening to ask about Spaghetti Squash and how to prepare it. I have written out my favourite way to get the most flavour and minimal fuss when it comes to this amazing side dish! Who needs pasta! This can store in the fridge once cooked for 4-5 days.


Preheat the oven to 180 Degrees. Cover a baking sheet with baking paper.

Cut the squash in half lengthways with a large knife. Scoop out the seed and pulp with a large spoon and discard.


Scoop out the seed and pulp with a large spoon and discard.



Place the squash face down on the baking sheet and sprinkle with a little water.


Roast the squash until tender, about 30-40 minutes depending on the size of the squash. Remove from the oven to cool and turn, cut side up.

Once you can handle the squash, use a fork to gently shred the squash, dragging the fork down the skin.


Voila! Spaghetti Squash! Sprinkle with a little sea salt and serve.



Come on in to the store and pick up a fresh organic spaghetti squash and go feed yourself!




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