Veg Filled Spaghetti Squash Cup

On the 4th of July one of our friends who was visiting is the kind of guy that if he hasn’t tried a certain type of food and you ask him if would like to he will.  I love people like that.  A couple of weeks ago when I made the warm marinated feta spread I also made a jar with tofu in place of the feta.  I asked Jim if he would like to try something, I didn’t tell him what it was I just spread some on a mini pita and he ate it, saying wow that was good.  See, tofu can be really appetizing when it is prepared well.

This post isn’t about tofu though – it is about the spaghetti squash.  Jim had never eaten spaghetti squash either.  Lucky for him he now has a girlfriend that want to open a health food restaurant.  Okay, back to the squash, this poor thing was hanging around for weeks and weeks all but forgotten.  Don’t you hate when that happens.  A lone little veggie hidden in the back.  Actually this squash was hidden in plain sight I just never found the time to do anything with it.  On the 4th of July I spotted this yellow beauty just waiting it’s turn.  Most squash don’t last very long if they aren’t prepared within a few days.  But, the  spaghetti squash, a winter vegetable, has a hard  outer shell and tends to hold up for quite awhile.

You can bake these babies, boil them or nuke them.  I love how they look after you’ve cooked them, sliced them open and removed the seeds.

Don’t these little strands look tasty.  They really do remind you of a noodle.  More like a rice noodle than a wheat noodle.

I really didn’t have a plan when I cooked this squash, I just knew that it needed to to be cooked and soon.  Since I was into appetizers that day I decided another one was in order.  Finger foods are fun, foods that you can pick up and eat.  That’s what I say.

There are no tried and true directions or ingredients for these squash cups.  I improvised along the way with the squash cups and sauteed up any veggies that I had.

The real trick was molding the squash strands into the  muffin tins.  I added a tad of oil thinking that that would help hold it’s shape and crisp them up.  They never really got crispy on the bottom or outside which was what I was looking for.  They did however come out of the tins easily enough and hold their shape.  I thought about adding the veggies into the cups while baking but decided to just saute them and add to the cups at the end.


Spaghetti Squash cooked and scraped from skin into a bowl.  Add a very small amount of oil and mix it up.  Form into large muffin tins, patting and shaping along the bottoms and the sides.  Bake in a pre-heated 375 over for 35-45 minutes.  Allow to cool and then gently lift them with a spatula on to a serving platter.

Saute veggies of choice in a little oil.

onions chopped

Spinach chopped

peppers – green, red, yellow and orange chopped

mushrooms chopped

pecans chopped (optional)

Saute the veggies together and fill each squash cup.  Serve with a dot of tomato sauce or some parmesan cheese.

Enjoy and have a happy weekend.

This recipe is featured on “Host Blog Link”


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36 Responses to Veg Filled Spaghetti Squash Cup

  1. Remove scarred tissues with basic washing with a lot of clean water is nonetheless expected.

  2. execumama

    Turn the muffin tin upside down and make the cups on the reverse side. They should get crispier this way.

  3. execumama

    Turn the muffin pan upside down and try making the cups that way. They should get crisper.

  4. Pingback: Foodie Friends Friday Linky Party #4

  5. Spaghetti squash has been on my to try list for quite some time. I really like the way you jazzed it up. Lucky Jim!!

  6. These are beautiful, and I love squash. I’m going to have to try them! Thanks for linking up on Foodie Friends Friday!

  7. I love the idea of the squash cups! This looks like a great recipe, and thanks for sharing on Foodie Friends Friday!

  8. What an interesting way to use the spaghetti squash! Thanks for sharing on Foodie Friends Friday! Please come back next week with another GREAT recipe!

  9. Wow Suzi, how creative and beautiful!! I am always meaning to use more spaghetti squash…. it’s a perfect replacement for pasta. I need to go to the store and find a squash soon. I love how pretty and colorful it all looks together with the veggies. :)

  10. Good brainstorm…making spaghetti squash cups! I’m totally trying it.

  11. This is so cool! My mom used to make spaghetti “pie” – similar concert but in a pie dish. I wonder if spaghetti squash would do in that dish? Must try! :)

  12. This is the perfect vegetable treat that I need as an appetizer, and the base, such a nutritious treat indeed, wouldn’t it be more fun for the kids to have a honey inspired dip?

  13. wow, you always have such amazing pictures and recipes! these are absolutely lovely!

  14. Talk about delivering up summer in a cup! How beautiful and full of healthy ingredients. I’m always amazed by your inventiveness Suzi; it’s such a joy visiting your blog.

  15. Very cute! I like this appetizer idea. I had the grand idea to mix spaghetti squash with spaghetti the other night but it didn’t turn out that great. Not all experiments work out as well as yours!

  16. My boyfriend is like that…he’ll try just about anything you put in front of him, which is AWESOME. If you put these in front of ME, they’d be gone in an instant! Delicious and great use of spaghetti squash!

  17. A squash cup?! What a fabulous idea! Your pictures are just amazing. totally have me craving some squash! :)

  18. Love the idea of a spagetti squash cup, and especially with such delicious veggie filled filling! Would have loved this for dinner tonight :)!

  19. Totally agree Suzi – tofu can be absolutely delicious when prepared well. The problem is, the people who know how to prepare it well are few and far between… at least amongst my circle of aquaintances :(

    This is a gorgeous use for spaghetti squash… I’ve actually never had it – I really want to, but I just never see it here!

  20. Girl – you are SO darn creative!!!! I love spaghetti squash but never would have thought to make cups out of them. That’s perfect! What a great little salad in a veggie bowl! Hope you had a great weekend!

  21. Looks sooooo good! Do you have spaghetti squash already? I haven’t seen it here yet. I love spaghetti squash! :)

    • Suzi

      Oh my gosh Marina, you haven’t seen them yet, where do you live? I’m in florida. This little bad boy was actually hanging around for weeks.

  22. Liz

    Beautiful!!! Spaghetti squash is my favorite!!! And this dish looks divine!

  23. What an absolutely TERRIFIC idea. I’m totally going to do this. I would have thought they might have gotten crispy on the bottoms too, but either way they look like a perfect light meal with and salad or for apps.

  24. A squash cup? Coolest idea ever :D
    I love how healthy and delicious it looks!

    Choc Chip Uru

  25. A delicious and healthy veggie cup!

  26. Very creative , Suzy ! Love these edible cup :) The filling looks as yummy as those cups !

  27. What a delicious and clever cup!

  28. These looks like a fun snack sized treat – you’re right, excellent finger food. I wonder if you could mostly bake them in the tin and then pull them out of the tin to finish baking for the last couple of minutes so the outside would crisp?

    • Suzi

      You know I think you may have hit on something by pulling them out of the tin and letting them brown, that probably would work. Great tip. Hope you are having a wonderful Sunday.

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