Fall Spaghetti Squash with Asparagus

Spaghetti Squash

Fall is here! You know what that means? All kinds of scrumptious fall recipes!



  • 1 spaghetti squash
  • 1/2 cup raw pumpkin seeds
  • 1/4 cup sundried tomatoes
  • 4 T olive oil
  • 2 garlic cloves
  • pinch of salt
  • 8 leaves fresh sweet basil
  • 1 bunch of asparagus


  1. Preheat oven 425
  2. Cut spaghetti squash in half (lengthwise)-- harder than it sounds
  3. Scrape the ooie gooies out with a fork or knife, set seeds aside for a bonus snack
  4. Place squash cut side down on a baking sheet and bake for 30-40 minutes
  5. Cut and grill asparagus on high with 2 T olive oil
  6. Combine pumpkin seeds, sundried tomatoes, 2 T olive oil, garlic cloves, salt, and sweet basil in food processor
  7. Blend until becomes a crumble texture
  8. Remove spaghetti squash from oven and scrape out with a fork
  9. Top squash with asparagus and sundried tomato mixture


If you remembered to save the seeds, I've got another little recipe for you: Roasted Spaghetti Squash Seeds.


  • Seeds from 1 Spaghetti Squash
  • 2 T canola oil
  • pinch of salt


  1. Rinse seeds in water
  2. Brush with oil and sprinkle with salt
  3. Once you pull the squash out of the oven, reduce the head to 350
  4. Roast seeds for 30 minutes