Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Spaghetti Squash


Spaghetti Squash with a sprig of fresh basil.


  • Spaghetti squash, halved and de-seeded
  • 3 to 4 sprigs fresh rosemary
  • 1-3 cups water
  • 2 tablespoons olive oil (optional)
  • salt to taste


  1. Place the squash halves face down in a large rectangular baking dish. Place a sprig of rosemary under each half and a few around the squash.
  2. Pour water in the baking dish with one half inch of water.
  3. Place the baking dish in the over and cook at 400 degrees Farenheight for an hour or until the squash is fork tender.
  4. When the squash is finished cooking, carefully remove from the oven and allow to cool until it can be safely handled, about 15 minutes.
  5. Scoop the flesh of the cooked squash into a large bowl and discard the skins. Toss with olive oil and salt to taste, or serve with marinara sauce.

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