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Spaghetti Squash Puree

August 30th, 2016
Spaghetti Squash Puree


  • 1 spaghetti squash (medium)
  • 1/4 to 1/2 cup of extra virgin olive oil
  • salt and pepper



Preheat oven to 400 deg.  Cut ends off spaghetti squash and cut in half lengthwise.  Remove seeds with a fork.  Place both halves of squash flesh side down in a baking dish. Fill baking dish with about an inch of filtered water.  Bake at 400 deg for 40-45 minutes until a fork goes through easily.

Sizes of spaghetti squash vary, so cooking times could also vary if squash is exceptionally small or big.  When finished, let squash cool for about 15 minutes. Using a fork, scrape flesh into a food processor. Start by adding in about a 1/4 cup of olive oil and a little salt and pepper.

Process squash on high until smooth and creamy.  Add a little more olive oil for desired, creamy consistency.  Add more salt and pepper if desired. Serve hot or chill and serve cold.  Add dried parsley for garnish if desired.



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