Yet another gift from autumn, spaghetti squash is by far the most delicious pasta substitute there is. It’s also perfect for busy students, as it’s easy to make. With its spaghetti-like strands, practically any pasta recipe you love will work well with this delicious vegetable. Don’t get me wrong, I love and appreciate carbs, but recipes like these create new ways to reap the nutritional value of vegetables while also making them exciting to eat. And no, I will not apologize for continually bombarding you with fall vegetable themed recipes, nor will I stop. 

While I could sing spaghetti squash praises for hours on end, I cannot deny that it has its critics. Whether your grievance lies with the taste or texture, I guarantee that these two versions of spaghetti squash will surely convert you to squash enthusiasts. The first is a tangy peanut sauce that combines perfectly with the thinner noodles that the squash produces, and the second is my absolute favorite pesto. It is so good I would eat it on anything, and I don’t say that lightly. It can only elevate the already amazing vegetable that is spaghetti squash. 

Ingredients: 

• 1 large spaghetti squash
• Water

Peanut sauce recipe:

• 2 tablespoons peanut butter
• 1 to 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• Juice of 1 full lime
• 1 clove of garlic
• Pinch of red pepper flakes
• Crushed peanuts
• Chopped cilantro

Pesto parmesan recipe:

• 4 cups basil
• ½ pine nuts
• 3 cloves garlic
• 1 cup parmesan cheese
• 1 cup olive oil
• Squeeze of lemon juice
• Salt and pepper to taste

Instructions: 

1. For squash – preheat oven to 400 degrees.
2. Fill the baking sheet with water to a half an inch across.
3. Cut squash in half and place face down on a baking sheet.
4. Let cook for about an hour, then scoop out the contents of squash. They should naturally resemble spaghetti noodles.

For the peanut sauce recipe:

1. In a bowl, mix together all ingredients except crushed peanuts and chopped cilantro. 
2. Pour over spaghetti, served at room temperature, and garnish with peanuts and cilantro. 

For the pesto sauce recipe:

1. Blend all ingredients in a food processor and top with extra parmesan cheese. (If you are looking for extra protein, this sauce goes great with grilled chicken or any vegetarian substitute.)

Happy cooking!