Wednesday, February 18, 2015

Baked Spaghetti Squash with Garlic & Butter

The other night I brought home a spaghetti squash, and then I had to figure out how to use it. Thank goodness for Pinterest, right? I tried this super-easy recipe and it was WONDERFUL. I think I've only tried making spaghetti squash a couple of times before. This recipe was very simple and delicious. I would definitely make this again.


We had it with an OLD OLD favorite, Toasted Ravioli.

Baked Spaghetti Squash with Garlic & Butter
Steamy Kitchen

1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced
1/4 cup finely minced parsley (or basil)
1/2 teaspoon salt (or to taste)
1/4 cup shredded parmesan cheese

Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.

Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.

Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) - but if you like it softer, cover the pan and cook 2 more minutes.


Denise said...

I wonder if s. squash would work with spaghetti pie. You would have to really wring out the squash, but maybe.

ZUCCHINI NOODLES WOULD ALSO WORK. Have you julienned zucchini yet? Because damn. That shit is delicious. Easiest pasta substitution ever and it's acceptable because you can still twirl it around a fork.

Denise said...

UPDATE: I had never made a spaghetti squash by just sticking the whole shebang in the oven. SO MUCH EASIER than cutting it before roasting. Holy shit. So much easier.