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Tuesday, September 28, 2010

Baked Spaghetti Squash with Garlic and Butter

Say hello to the spaghetti squash.

I gotta say, big squash is intimidating. It’s heavy, hard to peel, hard to cut (hack saw anyone?) and hurts when you drop the bastard on your foot *!@#!*%Y&!!!

But how can you resist that sunshiney-happy-yellow? It will be one of the easiest vegetable dishes you can make. I cook the long strands like I do spaghetti (well, why not!?) and toss it with garlicky butter and shower with parmesan cheese.

In reality, as intimidating as a squash looks, it’s strangely simple to cook. Just plop it on a baking sheet and pierce a few times all around with a sharp paring knife or bamboo skewer. No cutting, no peeling, no marinating, no massaging. Just plop. And carry it to your oven. WITHOUT tilting the pan and dropping it on your foot. According to commenters below…you could also microwave the sucker for a few minutes, slice in half and roast cut-side-down for 30 minutes.

OR — you could just microwave the ENTIRE thing

But I like baking the best.

Bake 375F for about an hour. Just until you can pierce it easily without resistance with a knife.

Let it cool, then slice open and rake out the seeds.

Then use your fork and scrape away….oooh lookie lookie at those pretty strands. If it seems really hard to scrape out the squash, return to the oven for another 10 minutes. The squash shouldn’t be mushy — taste it — it should still have a nice, slight crunch.

One squash will feed lots of people.

Loads of butter, loads of garlic.

Loads of parsley or basil.

Toss in the squash, season with salt.

And loads of grated parmesan cheese.

Perfecto!

Print

Baked Spaghetti Squash with Garlic and Butter

Servings: 6 Prep Time: 5 Cook Time: 60
baked-spaghetti-squash-garlic-butter-4600.jpg

I tend to under-bake the spaghetti squash just a bit, so it still retains just a slight crunch. Baking time really depends on how big your squash is - try to get the smallest one, especially if you’re only feeding 4 people. It’s ready if you can pierce the squash with a paring knife with little resistance. If you’re a garlic love, don’t be shy - use more!

Alternatively, microwave the whole squash for 2-4 minutes (to soften enough to cut lengthwise). Place squash cut-side down on baking sheet and roast for 30 minutes until tender.

Ingredients:

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

Directions:

1. 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.

2. 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.

3. 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.

More Spaghetti Squash Recipes

Spaghetti Squash Recipe with Tomatoes and Basil  Microwave Spaghetti Squash with Tomatoes and Basil from Steamy Kitchen

Spaghetti Squash with Pomodoro Sauce from Whipped
Spaghetti Squash and Chard Gratin from Kalyn’s Kitchen
Moroccan Spiced Spaghetti Squash from Smitten Kitchen
Stuffed Squash Boats from Dine & Dish
Spaghetti Squash with Crispy Bacon & Turnip Greens from Cooking by the Seat of my Pants
Spaghetti Squash with Tomatoes, Basil, Parmesan from Love & Olive Oil
Zucchini & Spaghetti Squash “Lasagne” from Green Lite Bites



205 Responses to “Baked Spaghetti Squash with Garlic and Butter”

  1. Eva — 2/24/13 @ 3:16 pm

    the only changes I did: since my husband is 98% vegetarian, I sauteed onions with fresh garlic, to that I added a cube of beef flavor. Once it was pretty well cooked, I added Morning Star vegetarian hamburger, a little oregano and frozen basil. At the end I added fresh parmesan cheese. It was soooo good! Yummy, yummy!

  2. thatgirl — 3/11/13 @ 6:51 pm

    “…98% vegetarian…” What does the other 2% of him do?

  3. Jan — 3/12/13 @ 10:24 pm

    WOW! Just made this and it is SO GOOD! I try to practice as much of a veg lifestyle as I can, and I have always wanted to try spaghetti squash. Amazing recipe! And it was so easy! Thanks again for the photos and step by step instructions. Made it a lot less intimidating!

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  6. Susanna — 3/30/13 @ 11:05 pm

    Very yummy! Thanks for the recipe. I will definitely use it again. I added leeks to the recipe and grilled some chicken, as I wanted some protein with it.

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  10. Katie — 6/6/13 @ 3:04 pm

    Strange question, will the “noodles” keep well in the fridge if I bake and shred today, and use tomorrow for the rest of the recipe? I’ve never used spaghetti squash before?

    • Tammy — 10/18/13 @ 9:22 pm

      Yes, they will be fine if you put them in a covered dish in the fridge overnight.

      • Linda — 6/23/14 @ 2:42 pm

        ok so it will be good overnight, about how long well it keep beond overnight?

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  14. I’ve posted your link for spaghetti squash recipes on our blog. Sound yummy. Can’t wait to try some.

  15. Kathryn Mcneal — 7/11/13 @ 9:13 am

    My neighbor has made a really good recipe using spaghetti squash. I believe it was shrimp monray (but i’m not sure on the name) anyway, along with the squash she made shrimp and tossed mixed it together, her boys didnt even know they were eating squah they thought it was spaghetti.

  16. Donna Reid — 9/1/13 @ 12:06 am

    I really like this recipe just like it is written. Tonight I did something different … I put 1/2 of the parsley and the other half basil and I used a 1/4 cup (combination) of Kraft shredded parmesan, romano and asiago cheeses. Real tasty also!

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  18. Ruth H Allen — 9/11/13 @ 3:08 pm

    Spaghetti Squash is the greatest new veggie I have tried. I have read all the recepes and they are great.
    I cook one at least 1 time a week. put it in plastic ware in refrig. and I have lunch several days.. Put your serving in Micro proof bowl. Add butter as much as you like, I like butter,micro 1 min stir add salt and pepper and Parmesan cheese
    and micro for 30 to 40 seconds.Enjoy. you will fix another bowl as this is wonderful. I an going to try the garlic, lemon and capers also.
    Ruth Allen

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  20. Mila Celeste — 10/2/13 @ 12:05 am

    Sounds yummy and healthy. Will try this and teach it to mothers in our locality. Squash is available in our country throughout the year and easily grows in any backyard. thanks

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  25. Melanie S — 10/13/13 @ 8:37 pm

    Made this tonight with shrimp. So delicious! Will definitely be making again!

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  27. Curlee — 10/28/13 @ 7:04 pm

    Does this really serve 6? 2 tbsp butter is hardly “loads of butter” as you described. And with only 2 cloves of garlic it seems inadequate to coat the entire contents of 1 squash to serve that many. The butter coating seems more like enough for one serving.

  28. YUM – this was great! I added a bit more cheese on top and this was a perfect dinner for 2, with leftovers for lunch. This would be good for 4-6 as a side dish, but it was perfect for 2 for dinner, THANKS

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  38. Mindy — 3/4/14 @ 2:25 pm

    This was delicious and really as easy as you made it sound. I can’t wait to make this again!

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  40. rosemoor — 3/22/14 @ 10:43 pm

    This has made us happy twice now! I subbed in chili powder for the parmesan to make it a little lighter. Love the slightly crunchy texture as well!

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  43. Jason — 7/10/14 @ 10:38 am

    Just a heads up that someone is “borrowing” your work:

    http://drumcondrafood.com/baked-spaghetti-squash-with-garlic-and-butter/

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