Spaghetti Squash

Spaghetti Squash by Erika Rendon

Video and Audio Production by Cassandra M. Vara

Erika Rendon, senior double major in Corporate Finance/Financial Services and Risk Management, shares a fun and healthy recipe she calls “Spaghetti Squash.” After discovering the recipe on YouTube, Rendon decided to put her own spin on the quirky dish. Using a large squash instead of noodles, Rendon creates a “pasta” dish filled with delicious vegetables.


• 1 large squash
• 1 bell pepper
• 5-10 regular mushrooms
• 2 large portabella mushrooms
• 3 tomatoes
• 1 T of vegetable oil


Using a knife, carefully puncture the large squash, creating about 5 slits. Pour about 1/2 cup of water into the a microwaveable container and place the squash inside. Microwave the squash for ten to fifteen minutes, dependent on the size of the squash. While that is cooking, dice the tomatoes, mushrooms, and pepper. Coat a pan with the tablespoon of vegetable oil and toss in your diced veggies. Cook on high and occasionally stir the vegetables to ensure even cooking. Once the squash is done, remove it from the microwave (wearing gloves as it will be extremely hot). Let it rest for a couple of minutes before cutting it open. After cutting open, remove the seeds and fibrous inner strands from the squash. Using a fork, scrape the insides of the squash until the flesh becomes pasta-like. Put your spaghetti squash in a bowl and mix in the cooked vegetables. Enjoy your healthy meal! Serves 3-4.

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