Spaghetti squash virgins

Last night we made spaghetti squash with a tomato sauce and jalapeño cornbread!

We’ve never made the spaghetti squash before and maybe would do things a little differently next time but it was SO tasty anyways:


  • Slice it in half long way
  • Scoop out the seeds (just like a pumpkin!)
  • Drizzle in olive oil and spices (I made a rub with oil, garlic salt and black pepper)
  • Bake cut side down on some parchment paper at 375 for about 35-40 minutes
  • Remove from oven, fill center with sauce and top with cheese (optional). Pop back in the oven for 15-20 minutes.

Tomato sauce:

  • Can of diced tomatoes
  • Fresh tomato chunks
  • Small can of tomato paste
  • 3 cloves of peeled and diced garlic
  • Half of a red onion, peeled and diced
  • Salt to taste
  • Black pepper to taste
  • 3/4 jalapeño with seeds, diced

Throw the onions and garlic in some oil to brown them and then mix in the other ingredients. Let simmer for 30 min-1 hour.


For the cornbread we just used Jiffy mix, followed the recipe but added the leftover 1/4 jalapeño into the batter and poured it into a lined cupcake pan. Also I drizzled mine with local honey👍🏼


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