Spaghetti Squash: A Natural Bowl Filled With Deliciousness
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Spaghetti squash is a delicious alternative to pasta. People of all ages can appreciate this recipe for lunch or dinner when it is served with some garlic bread. This vegetarian delicacy is ideal for events like cat parties, potlucks, or buffets and will leave your guests amazed by your culinary creativity. This decadent taste combination pairs wonderfully with a glass of red wine and is extremely scrumptious. Try this fantastic recipe this weekend.

In China's Manchuria region, spaghetti squash was first noted, circa 1850. Squash is a native of Central America, and trading routes by land and water helped spread its cultivation to the rest of the world. The first company to offer spaghetti squash was the Sakata Seed Company in Japan, which created an enhanced variety and launched it in 1934. 


  • 2 small spaghetti squash
  • 17 ounces spinach
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • ½ onion, finely diced
  • 2 cloves garlic, minced
  • ¼ teaspoon chilli flakes
  • ½ lemon, zest only
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • Small bunch dill
  • Small bunch parsley
  • 1 egg
  • 3 ½ ounces feta
  • Salt and pepper
  • Oil
  • ½ cup grated cheese
  • 1 teaspoon sesame seeds


1. Preheat the oven to 350 degrees.

2. Trim each end of the squash so that it can stand upright with the cut side facing up after cutting it in half across the middle.

3. When the centre is soft, remove the seeds, set the fruit upright on a baking sheet, and bake for 40 to 50 minutes.

4. Add the water and spinach to a big pan over low heat. For a few minutes, steam it with the cover on until the leaves are wilted. Remove the cover, stir, and then drain.

5. Allow it to slightly cool before chopping it roughly.

6. The onion should be softened in olive oil in a big frying pan. Cook for a further 2 minutes before adding the garlic, chilli flakes, lemon zest, salt, and pepper.

7. Turn off the heat after adding the chopped herbs and cooking them until they have wilted.

8. After mixing in the spinach, add it and set it aside to slightly chill.

9. After cooking the squash, let it cool until it is safe to handle it. Scoop out the flesh, leaving approximately 1/4 inch of flesh behind so the "bowl" keeps its form.

10. Sprinkle salt and pepper over the spaghetti-like strands, then drizzle 1 tablespoon of oil over them. Next, add half of the sesame seeds and gently toss to combine.

11.The egg should be beaten and then added to the spinach filling when it has cooled.

12. Mix everything together after adding the feta crumbles, saving a tablespoon until the very end.

13. Each squash bowl should have one-eighth of the spinach mixture, which you should gently press down.

14. Each should have one-eighth of the squash added to it before the remaining spinach and squash are combined.

15.Top each with shredded cheese and the leftover feta, sprinkle each with sesame seeds and serve.

16.Reheat in the oven for a further 20 minutes, then serve with salad.

17. Here you go, get ready for the most delicious meal and compliments from your guests!