Spaghetti Squash Supreme


  • 3 lbs spaghetti squash
  • 2 cups broccoli flowerettes
  • 1 cup zucchini cubes, unpeeled
  • Salted water
  • 1 cup sliced carrots
  • 1 cup cherry tomatoes
  • 2 Tbsp butter or margarine
  • ½ cup chopped green onion
  • ¾ tsp salt
  • ¼ tsp pepper
  • Grated parmesan cheese—a good sprinkle


  • Fork
  • Paper towels
  • Colander
  • Small pot
  • Frying pan

Prep time:




Cook time:

6 servings

Recipe attribution:

Shaley Hoogendoorn

  1. Pierce skin of squash with a fork in 6-7 places.
  2. Set on oven rack & bake in a 350°F oven for 1 hour, until shell feels a bit soft.
  3. Remove from oven and cool for 15 minutes.
  4. Cut in half lengthwise. Discard seeds. Using a fork, lift spaghetti strands with a scraping motion onto paper towels to drain.
  5. Cook broccoli and zucchini in salted water for 1 minute. Cool under cold running water and drain.
  6. Cook carrot slices in water for 5-6 minutes. Cool under cold running water and drain. Add to broccoli and zucchini. Add cherry tomatoes to veggies.
  7. Melt butter in frying pan. Add green onion, salt, and pepper. Sauté for 1 to 2 minutes until soft.
  8. Add squash strands and veggies. Sauté until heated through.
  9. Add cheese and toss together.