How to Cook Spaghetti Squash
This month's new vegetarian recipe is super flavor-packed!
Happy Friday, friends–I’m so happy it’s the weekend!
Lately I am leaning into the winter vegetables and spaghetti squash is high in the rotation. We often throw one in the oven and serve it alongside real spaghetti with marinara and vegetarian meatballs. If you’ve never cooked one, here’s how:
Here’s what it looks like when it’s done, however it’s pretty forgiving. If you pull it out too early/ too late, the texture changes, but it’s still delicious.
It can be baked ahead, and it’s highly adaptable to a range of flavors. Because it’s so stringy, it’s fun to sub the squash into traditional pasta dishes. I’m especially fond of my Cacio e Pepe Spaghetti Squash from The Forest Feast Mediterranean (makes an excellent veggie side). And last year I made a spring-inspired dish, Spaghetti Squash with Asparagus Gremolata.
Before we get to this month’s new recipe, a few thoughts:
I’m teaching my watercolor course at Stanford again! It’s based on my latest book, The Watercolor Feast.
I’m still easing into 2026. This weekend I’m planning to make a “More/Less” list à la artist Julia Rothman. I’m going to use watercolor to decorate the border like she did so I can put it up in my studio as a reminder…who’s with me?!
I’m a long-time fan of Julia Sherman and her Salad for President books, blog, Substack, etc. I was very excited to see she is opening a restaurant (!!) at the New Museum in NYC this fall. She shared a tip this week about parboiling her potatoes ahead of time to make crispy weeknight potatoes in a flash – and I need to try this.
I am always on the lookout for solid vegetarian mains and this Tomato Lentil Stew with Crispy Potato (gift article) by my fave Hetty Lui McKinnon looks so good.
If you’re looking to add some creativity to your January Jessie Kanelos Weiner is doing “Wet January”, a 31-day painting challenge. So fun!
I just finished reading Sandwich by Catherine Newman for my block’s book club. I really liked it so I was surprised to see how divisive it was! For me, it was an easy, fun read with a lot of humor, and I liked how raw and messy her take on motherhood and midlife felt. Has anyone else read it? I’m considering reading her follow-up, Wrecked.
Here’s a little snapshot of my New Year’s Eve. My brother Ryan and my parents were visiting and it was snowy and bubbly.
Next Up: January’s new vegetarian recipe! Just a little reminder that this particular monthly offering is for paid subscribers—thank you for being here and cooking along with me!
I have to say—this new spaghetti squash dish it is one of the tastiest things I’ve eaten lately (not to toot my own horn!). The magic is in the dressing: inspired by a Dan Dan–style sauce, it’s sticky, spicy, and deeply savory, with that irresistible umami punch that keeps you coming back for another bite.
This feels especially right for winter and for January in particular—it’s filling but still light, packed with vegetables and plant-based protein. Served on a big platter, it’s perfect for a casual dinner with friends, but it’s just as good on a weeknight, and the leftovers make an excellent next-day lunch.
Loaded Sesame Spaghetti Squash
Serves 4-6
