Mock “spaghetti” (Spaghetti Squash) is one of my favorite tricks for getting my family to eat more vegetables without them even noticing! This lovely dish transforms a humble squash into tender, noodle-like strands that’ll have everyone asking for seconds.
What makes this recipe so special is how the roasted squash becomes naturally sweet and silky, just waiting for a coating of good olive oil and fragrant herbs like basil and oregano. I always toast those seeds and sprinkle them on top with fresh parsley and a generous handful of Parmesan cheese for that perfect finishing touch.
I love serving this dish at the dinner table and watching my grandchildren discover they’re actually enjoying squash! It’s become a family favorite that brings us all together, and I never tire of seeing their happy faces when they realize how delicious vegetables can be.
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Mock “spaghetti” (Spaghetti Squash)
Ingredients
- 3 pound Seeds
- 0.25 cup Parsley
- 3 tablespoon Parmesan Cheese
- 2 tablespoon Olive Oil
- 0.5 teaspoon Basil
- 0.5 teaspoon Oregano
- 0.5 teaspoon Garlic Powder
- 1 dash Salt
Instructions
- Heat oven to 400 degrees, prick squash with fork, place in a baking dish and bake uncovered about 1 1/2 hours.
- Cook the spaghetti and drain.
- Cut squash lengthwise; remove seeds and fibers of one half; save the other half for another time.
- Remove the spaghetti-like strands with fork.
- Toss the squash and remaining ingredients together.
