Recipe of the Week: Cord’s Baked Spaghetti Squash

Reader “Cord” kindly sent us this recipe for baked Spaghetti Squash:

  1. Pre-heat oven to 375 F.
  2. Wash one or more spaghetti squash.
  3. Trim the ends.
  4. Cut squash in half, lengthwise.
  5. Clean out and discard the seeds
  6. Place upside down in pan with 1/2in water
  7. Bake on center rack at 375 dregreees F for 40 minute or until tender. (Usually the outside of shell will indent easily.)
    While the squash bakes:
  8. Cook up ground sausage in a frying pan – enough to top the amount of squash
    We like to spice it up with salt, pepper, onion, green pepper, garlic and tad of hot pepper.
  9. Remove squash from oven – flip right side up.  (Be careful not to cut the shell as it will become your bowl.)
  10. Briefly fork most of the squash inside loose, to a spaghetti-like consistency.  Do not over-stir it, or it will get mushy.
  11. Slather each squash half with 2 tbls of butter
  12. Top with sausage.
  13. Cover that with a generous amount of your favorite grated or crumbled cheese.
  14. Return to 375* oven for about 10 minutes.
  15. Broil until the cheese browns to your liking.

Serve hot, in the half-squash “bowl” placed on each dinner plate.


Keeps refrigerated for one day, and can be re-heated in a microwave oven.

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One Comment

  1. Great recipe for the Fall. Squash is plentiful right now and we enjoy many varieties.
    We had spaghetti squash last night. We used chicken sausage and red sauce.
    This recipe will allow us to change things up while still enjoying squash.

    Anyone else remember turning our nose up at squash when we were young?
    Now I can’t wait for dinner when squash is on the menu.

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