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RECIPE: Sky View Farm Spaghetti Squash & Sauce

spaghetti squash

I have no idea who discovered that you can roast spaghetti squash and then use a fork to create “noodles” that result in any dish typically carb-based turned vegetable-based. Whomever it was, they seriously deserve a medal. With this recipe you will find a quick, but mighty tasty take on a traditional spaghetti and meat sauce dish.

1 Sky View Farm spaghetti squash, seeds removed

1/2 Lake Forest Farm onion

3 cloves of Lake Forest Farm garlic

1 32 oz can of organic chopped tomatoes

1 handful of Sky View Farm tarragon, Lake Forest Farm basil and rosemary, chopped finely

1tsp crushed red pepper

protein: meatless soy, ground beef or sausage


Preheat oven to 375 degrees

Halve spaghetti squash lengthwise, brush with oil, sprinkle with salt and pepper and place face-down on a baking sheet

Roast for about 25 minutes

While squash is roasting, chop onion and garlic and saute until onion is translucent

Add canned tomatoes and protein

Simmer briefly, then add the chopped tarragon and rosemary

Remove squash once ready and use a fork to create strands

Top with the tomato sauce, finely chopped basil, a pinch of crushed red pepper and parmesan


onion saute


meatless sauce

spaghetti squash and meatless sauce


aaronChef Aaron Redlitz’s experience spans across Los Angeles and San Francisco, in some of the cities finest dining establishments. Recently relocated to Texas, he brings his wealth of culinary experience to the farm, integrating seasonal, straight from the earth produce to showcase simple and healthy recipes loaded with flavor.

Aaron is available for private events and as a private chef, providing the option to incorporate local, organically grown produce and free range eggs from the farm. For booking, please email.



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