Share this with your friends

Roasted Spaghetti Squash with Thyme & Chilli

Hi Everyone,

I've become obsessed with Spaghetti Squash! When it’s cooked it looks like thin translucent strands of spaghetti and is super versatile in cooking up some fun dishes.

I've decided to keep my dish simple this week by roasting my squash with butter, chilli flakes and thyme and using is as a side dish.  It's one sure fire way to have your kitchen wafting with utterly delicious aromas!

Loaded with nutrients such as beta carotene and fibre, Spaghetti Squash makes an excellent side dish for meats, fish and game. That said, its also a really great alternative to noodles and pasta - the perfect way to cut back on the refined carbs.

Gill x


  • 1 spaghetti squash, quartered and seeded
  • course salt and freshly ground pepper
  • 1 tsp chilli flakes
  • 3 large knobs of butter
  • 2 tbsp thyme, chopped
  • 3 tbsp olive oil


    1. Preheat the oven to 180C. With a large knife cut the squash in half from top to bottom, then cut the halves again and remove the seeds. Spaghetti Squash is tough to cut so be careful and take your time!
    1. In a roasting tin, place the squash shells face up and sprinkle with the salt and pepper, chilli flakes, thyme and two tbsp olive oil.  Take two knobs of the butter and spread over the squash.
    1. Pop into the oven for approximately 40 minutes or until the squash is tender and the flesh pulls away from the skin. Take out half way through and add the final tbsp of olive oil. 
    1. Once cooked, leave to cool for 5 minutes then using a fork, separate the flesh into strands and place into serving bowls. 
    1. Melt the remaining knob of butter, pour a teaspoon of this over each serving and top with some fresh thyme. Season again and serve immediately.

    NB: Once cooked spaghetti squash can be stored in your fridge and will keep up to one week. 

    Nicki's Tuppenceworth

    I adore squash; a hardy Scottish vegetable available all year round, you simply have to adapt what's in season to create all sorts of wonderful recipes. 

    This spaghetti squash from Gill makes an excellent alternative to pasta making it perfect for gluten free diets and coeliac sufferers. If spicy isn't your thing then switch out the chillis for coriander or some spring onions and you'll still find plenty of flavour. 

    Leave your comments here and please do share this with your friends! You can also share your photographs and ideas with us. We'd love to see them. As always, tag them #PerthLoveFest and we'll scatter them around our own social media.

    Nicki X