From Garden to Table: The Benefits of Spaghetti Squash + My Favorite Recipe

This year, I had the joy of growing spaghetti squash right in my garden — and what a rewarding experience it has been! Watching those vines stretch and curl, then finally harvesting those golden, oblong fruits felt like a small miracle. Gardening always connects me deeper to the rhythms of nature and the nourishment food can bring, and spaghetti squash became a delightful new favorite.

If you haven’t tried spaghetti squash yet, you’re in for a treat. Beyond its unique texture and mild, slightly nutty flavor, spaghetti squash offers some wonderful health benefits:

• Low in calories and carbs, making it a fantastic choice for balanced, mindful eating.
• High in fiber, which supports digestion and keeps you feeling full longer.
• Rich in vitamins and minerals like vitamin C, potassium, and manganese that support overall wellness.
• Gluten-free and naturally grain-free, perfect for those with dietary sensitivities.
• Versatile in the kitchen, it easily swaps in for pasta in many dishes, helping you enjoy comforting meals with a nutritious twist.

Growing spaghetti squash myself has made me appreciate its subtle sweetness and versatility even more. The process of nurturing the plants, tending the soil, and finally cooking my harvest added a whole new level of connection and gratitude for this humble veggie.

Here’s my favorite simple way to prepare spaghetti squash — a recipe that lets the squash shine while keeping things light and fresh:

---

Simple Roasted Spaghetti Squash with Garlic and Herbs

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried Italian herbs (or a mix of oregano, basil, thyme)
• Salt and pepper, to taste
• Fresh parsley or basil, chopped (optional)
• Grated Parmesan or nutritional yeast (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the inside of each half with 1 tablespoon of olive oil, then sprinkle with salt, pepper, garlic, and dried herbs.
4. Place the halves cut side down on a baking sheet lined with parchment paper. Roast for about 40-45 minutes, or until the flesh is tender and can be shredded easily with a fork.
5. Remove from oven and let cool slightly. Using a fork, scrape the flesh to create spaghetti-like strands.
6. Toss the strands with a bit more olive oil, fresh herbs, and sprinkle with Parmesan or nutritional yeast if you like. Serve warm.

---

Growing and cooking my own spaghetti squash has become a joyful ritual — a reminder of the magic in simple, wholesome food and the power of tending something with care. If you haven’t tried growing or cooking spaghetti squash, I hope this inspires you to give it a go!

If you love my content and want more tools for mindfulness & movement, check out my digital products on Buy Me a Coffee! Your support helps me continue creating. 

Looking for the tools and products I swear by? Visit my Amazon storefront for a handpicked collection of my favorite finds—from kitchen gadgets to wellness essentials. Click here to explore and shop my must-haves.

Interested in being part of my essential oil community and are ready to start using pure essential oils, shop here or email me for a free 1:1 consultation.