How to Make Spaghetti Squash with Cinnamon Apples
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This easy spaghetti squash recipe with cinnamon apples is a cozy fall side dish you can have on the table in about 45 minutes, and it cooks right in its own shell.
I came home from the farmers market with an overabundance of squash in every shape and color, and one bright yellow spaghetti squash ended up on my counter first. I was short on time, so I cheated a little and started it in the microwave before finishing it in the oven. The result was tender, golden strands piled into a squash “boat” and topped with buttery, cinnamon-sugar apples. I served it alongside pork tenderloin, and it was just sweet enough to play beautifully with the savory pan sauce. Another squash from that haul went straight into the air fryer, and you can find that one in my air fryer butternut squash recipe.
If you’re looking for easy spaghetti squash recipes, below you’ll find my quick method, the slow-roasted method I’d use if I had more time, a little background on spaghetti squash, other ways to cook it, serving ideas, and an FAQ.
DISCLAIMER: This page contains affiliate links. Purchases made through such links may earn me a small commission at no extra cost to you. I always have my readers’ interest at heart. Also, as an Amazon Associate, I earn from qualifying purchases. See full disclosure here.
Table of contents
- What Is Spaghetti Squash?
- How to Make Spaghetti Squash with Cinnamon Apples (Quick Method)
- My Go-To Kitchen Tools
- The Slow-Roasted Method (When You Have More Time)
- How to Cook Spaghetti Squash (5 Ways)
- What to Serve with Spaghetti Squash and Cinnamon Apples
- Frequently Asked Questions About Spaghetti Squash
- Family Verdict
- Final Thoughts
- Tools I Used
- More on My Tasteful Threads
- Stay Connected
- About the Author
Prep time: 10 minutes
Cook time: about 33 minutes (quick method)
Serves: 4
What Is Spaghetti Squash?
Spaghetti squash is a winter squash, a relative of pumpkin, zucchini and butternut. Squashes as a family come from the Americas and have been grown for thousands of years. This oblong yellow variety has become a grocery store and farmers market staple over the past few decades, especially as more home cooks look for lighter swaps for pasta.
A brief history of spaghetti squash
Spaghetti squash has a more interesting past than you might expect. It is Cucurbita pepo, a species that began in the Americas, where squash relatives were grown for thousands of years before spreading around the world starting in the 1500s. The stringy-fleshed type we know today is believed to have been developed in northeastern China.
- Mid-1800s, Manchuria (China). Farmers there grew a hardy gourd with stringy flesh. One extension source dates its development to around 1850. Locals reportedly called it the shark-fin gourd, because the cooked strands resembled the shark fin used in soup, but it was far cheaper to grow.
- 1930s, Japan. Japanese seed companies saw commercial potential in the gourd, which went by the name gold thread melon. Sakata Seed offered seed wholesale in 1934, and founder Takeo Sakata bred an improved variety that was licensed to American seed companies.
- 1930s, United States. Seed catalogs pitched it as a new wonder vegetable and an inexpensive stand-in for pasta. Burpee listed it as vegetable spaghetti in the mid-1930s (sources give 1935 or 1936). Most shoppers were not convinced, and it stayed a novelty.
- 1940s. It was grown in some wartime Victory Gardens but still did not catch on with home cooks.
- 1960s. Seed companies reintroduced it, yet a 1963 newspaper headline still called it the most underused gourd.
- 1970s. The natural foods and back-to-the-land movements embraced it. In 1975, Frieda’s brought it to grocery stores with a microwave recipe that pitched it as a lighter alternative to pasta.
- 1980s and 1990s. By about 1980 it was mainstream, with cookbooks praising its low calorie count. A bush-type variety called Tivoli won an All-America Selections award in 1991.
One food writer has linked the squash’s rise to the spread of microwave ovens, which makes my microwave shortcut feel oddly historical.
Sources: Gastro Obscura and the University of Arkansas Cooperative Extension.
What makes it special
The magic is in the flesh. Once cooked, you scrape a fork across it and it pulls apart into long, tender strands that look a lot like spaghetti. The flavor is mild and slightly sweet, which makes it a blank canvas for both savory and sweet toppings.
Why people love it
- Lighter than pasta. A cup of cooked spaghetti squash has roughly 40 calories and about 10 grams of carbs (approximate; it varies by squash).
- Naturally gluten free and easy to fit into most eating styles.
- Budget friendly. One squash feeds a family for a few dollars, which suits a frugal kitchen.
- Its own serving dish. The shell works as a bowl, so there is less to wash.
- Mild and versatile. It takes on whatever you pair it with, from marinara to cinnamon apples.
Is it a popular side dish?
Yes, especially from early fall through winter when squash is in season. It shows up most often as a pasta substitute, but as a simple side next to roasted pork, chicken or turkey it is just as good, and the sweet apple version here makes it feel special enough for a holiday table.
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How to Make Spaghetti Squash with Cinnamon Apples (Quick Method)
Equipment Needed
These are tools I reach for when preparing this recipe for spaghetti squash.
- Sharp Chef Knife: a heavy sharp knife (normally comes as part of a set) makes cutting the squash safer
- Nonstick rectangular baking pan: catches any juices while the squash bakes
- Microwave-safe plate: for the quick microwave step
- Silicone oven mitts: handy when you lift the baking sheet holding the squash
- Pyrex glass mixing bowls: for holding and mixing the apple and cinnamon mixture
- Silicone Spatula: for mixing the apple mixture
- Cutting board: for cutting squash and apples, plus for protecting the countertop from damage.
My Go-To Kitchen Tools
Nonstick Rectangular Baking Pan
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Ingredients
- 1 spaghetti squash
- 1 tablespoon water
- 1 large apple, unpeeled (any firm apple works)
- 2 tablespoons butter, melted
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Wash and dry the outside of the squash, then cut it in half lengthwise.
- Scoop out the seeds and scrape the center clean with a spoon. Toss the seeds or save them for roasting.
- Poke the skin all over with a fork or the tip of a knife. This helps the squash soften as it cooks.
- Place the halves cut side down on a microwave-safe plate with 1 tablespoon of water. Microwave for 10 minutes, then carefully remove.
- While the squash is in the microwave, wash the apple and cut it into small pieces. I left the peel on for color and texture.
- In a medium bowl, toss the apple with the melted butter, brown sugar and cinnamon. Set aside.
- Preheat the oven to 400°F. Move the squash halves to a medium baking pan, cut side down, and bake for 14 minutes.
- Remove the pan and turn the squash cut side up so each half becomes a little bowl.
- Spoon the apple mixture into the center of each half and return the pan to the oven for 9 minutes, until the apples are just tender.
- Let it cool for a couple of minutes, then scrape the sides with a fork to shred the squash into strands and mix them with the apples. Serve warm, straight from the shell or scooped onto plates.
Tip: Be careful when you lift the squash out of the microwave. The steam trapped underneath is hot.
The Slow-Roasted Method (When You Have More Time)
I cheated on the timing because I was in a hurry. If you have an hour to spare, skip the microwave and roast the squash the traditional way. It develops a little more caramelized flavor.
- Prep the squash as above: halve it, scoop out the seeds and poke the skin.
- Roast the halves cut side down in a baking pan at 375°F for 1 hour.
- Turn the halves cut side up and fill them with the apple mixture.
- Return to the oven at 375°F for 20 minutes, then shred and serve.
Quick method: 10 minutes in the microwave plus 14 minutes at 400°F, then 9 minutes at 400°F with the apples. Slow method: 1 hour at 375°F, then 20 minutes at 375°F with the apples.
How to Cook Spaghetti Squash (5 Ways)
Times vary with the size of your squash, so start checking early. It is done when a fork pulls the flesh into strands easily.
| Method | How it works | Approximate time |
|---|---|---|
| Oven roasted | Halves cut side down on a pan at 375°F to 400°F | 40 to 60 minutes |
| Microwave | Halves cut side down with a little water, covered or on a plate | 10 to 12 minutes |
| Slow cooker | Whole squash, poked, with about 1/2 cup water | 4 to 6 hours on low |
| Pressure cooker | Halves on the trivet with 1 cup water | About 7 minutes at high pressure |
| Air fryer | Halves cut side down at 375°F | 25 to 30 minutes |
If the squash is hard to cut, microwave the whole squash for 3 to 4 minutes first (poke it well) to soften the skin.
What to Serve with Spaghetti Squash and Cinnamon Apples
This dish was made for pork. The sweet apples cut through rich, savory meat and pan sauces.
- Pork tenderloin with a pan sauce (how I served it)
- Pork chops, pan-seared or baked
- Meatloaf with a tomato-based sauce
- Boneless chicken, baked and seasoned
More serving ideas
- Holiday side. Serve it next to roast turkey or chicken at Thanksgiving or Christmas dinner.
- Breakfast bowl. Top the warm squash and apples with a spoonful of vanilla Greek yogurt, chopped pecans and a drizzle of maple syrup.
- Sausage supper. Pair it with smoked sausage or bratwurst for an easy weeknight dinner.
- Crunchy topping. Sprinkle on toasted pecans or walnuts for texture.
- Savory twist. Skip the brown sugar and cinnamon, and toss the squash with butter, sage and Parmesan instead.
Frequently Asked Questions About Spaghetti Squash
No. I left the peel on for color and a little texture, and it softens nicely in the oven. Peel it if you prefer a smoother topping.
Any firm baking apple holds its shape: Honeycrisp, Gala, Granny Smith or Fuji. Tart apples give a nice contrast to the sweet squash.
Poking the skin lets steam escape and helps the squash soften evenly, which is especially important in the microwave. It also makes the squash easier to cut if you soften it first.
The flesh should feel tender when pressed, and a fork should pull it into strands easily. If it is still firm, give it a few more minutes.
It was probably overcooked. Check it a few minutes early, and bake it cut side down so extra moisture drains away. Blotting the strands with a paper towel helps too.
Choose one that feels heavy for its size, with a firm, evenly yellow rind and no soft spots or cracks. A green tint means it is not ripe yet.
Yes. Cook the squash and apples, then store them separately in the refrigerator for up to 3 to 4 days. Reheat in the oven or microwave before serving.
The shell is tough, so scoop the strands out and leave the skin behind.
I did not save mine, but you can rinse them, toss with oil and salt, and roast them like pumpkin seeds.
Keep them in an airtight container in the refrigerator for 3 to 4 days. The squash can also be frozen, though the strands soften after thawing.
Family Verdict
My husband could hardly wait. He could smell it form the oven. He grabbed his portion quickly once it was scrapped form the shells and mixed. There were no seconds as it was just enough for four people. It was a hit next to the pork tenderloin, because the sweet apples balanced the savory pan sauce.
Make it again? Yes. It is quick, inexpensive and needs only a handful of ingredients.
Spaghetti Squash with Cinnamon Apples (Quick Method)
Equipment
- silicone oven mitts
- microwave safe plate
Ingredients
- 1 spaghetti squash medium sized
- 1 tspn water
- 1 large apple unpeeled (any firm apple works)
- 2 tbsp butter melted
- 1 tbsp brown sugar
- ½ tsp cinnamon
Instructions
- Preheat oven to 400 degrees.
- Wash and dry the outside of the squash, then cut it in half lengthwise.
- Scoop out the seeds and scrape the center clean with a spoon. Toss the seeds or save them for roasting.
- Poke the skin all over with a fork or the tip of a knife. This helps the squash soften as it cooks.
- Place the halves cut side down on a microwave-safe plate with 1 tablespoon of water. Microwave for 10 minutes, then carefully remove.
- While the squash is in the microwave, wash the apple and cut it into small pieces. I left the peel on for color and texture.
- In a medium bowl, toss the apple with the melted butter, brown sugar and cinnamon. Set aside.
- Move the squash halves to a medium baking sheet, cut side down, and bake for 14 minutes.
- Remove the pan and turn the squash cut side up so each half becomes a little bowl.
- Spoon the apple mixture into the center of each half and return the baking sheet to the oven for 9 minutes, until the apples are just tender.
- Let it cool for a couple of minutes, then scrape the sides with a fork to shred the squash into strands and mix them with the apples. Serve warm, straight from the shell or scooped onto plates.
Notes
- For the slow-roasted version, roast the halves cut side down at 375°F for 1 hour, then fill them and bake 20 minutes more.
- Store leftovers in the fridge for 3 to 4 days.
Nutrition
Final Thoughts
Spaghetti squash with cinnamon apples is proof that a shortcut can still taste like you fussed. A few minutes in the microwave gets the squash tender, and the oven does the rest, so you end up with a warm, golden side dish served right in its own shell. I made it on a busy day with a counter full of farmers market squash, and it is one I’ll make again all season.
Tools I Used
These are the tools that make this recipe easier.
- Sharp Chef Knife: a heavy sharp knife (normally comes as part of a set) makes cutting the squash safer
- Nonstick rectangular baking pan: catches any juices while the squash bakes
- Microwave-safe plate: for the quick microwave step
- Silicone oven mitts: handy when you lift the baking sheet holding the squash
- Pyrex glass mixing bowls: for holding and mixing the apple and cinnamon mixture
- Silicone Spatula: for mixing the apple mixture
- Cutting board: for cutting squash and apples, plus for protecting the countertop from damage.
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Stay Connected
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About the Author
Hi, I’m Mary Ann, creator of My Tasteful Threads, a cozy lifestyle blog where I share left-handed crochet, meaningful travel ideas, from-scratch recipes, and simple everyday living. Most evenings you’ll find me with yarn in one hand, a cup of tea nearby, and a good book within reach.
I spent many years as an IT project manager, so I love a good checklist, and these days I put that planning to work in my kitchen, my travels, and my crochet basket. I’m also a grandmother, and when I’m not stitching or stirring, I’m sharing budget-friendly ideas at my sister site, The Frugal Nook.
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