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pumpkin & winter squash

Spaghetti Squash with Choice of Flavors

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Will make you crave spaghetti squash!



For many years spaghetti squash was touted as an alternative for spaghetti noodles and recipes for it involved various tomato-y sauces.  You may prefer it prepared this way, with a dressing of butter and/or olive oil and herbs.  You’ll appreciate the flavor and texture of the vegetable and perhaps even find yourself craving it like I do!


1  4-lb. spaghetti squash
Olive or vegetable oil
1/4 tsp sea salt
Freshly ground pepper

Preheat oven to 350 degrees F.  Wash spaghetti squash under running water and carefully poke about 7 holes in it with a metal skewer.  Cook in microwave for 8 minutes, until soft enough to cut open.  Scoop seeds out and reserve them for making Toasted Pumpkin Seeds.

Place squash, cut sides up in a 9 x 13-inch baking pan.  Brush cut sides with oil and season with salt and pepper.  


Roast until just barely tender, about 25-30 minutes.  Test with a small sharp knife in several places.  It should pierce the flesh with just a little resistance.  Do not overcook or squash will turn mushy.

Cool squash slightly, about 10-15 minutes, until it can be handled safely.  Using a large fork, shred the fibers into a large bowl.  Season as desired and serve warm.

Seasoning options:
Herb Buttered:
1 Tbs melted butter + 1 Tbs olive oil + 1-2 Tbs chopped fresh herbs of choice (sage, basil, chives, thyme, oregano)

Garlic Rosemary:1 clove minced garlic warmed in 2 Tbs. olive oil + 1 Tbs. minced fresh rosemary +  2 Tbs. Parmesan cheese

Asian:  
2 Tbs olive or veg oil + 1 Tbs. peanut butter + 1 Tbs rice vinegar + 1 tsp freshly grated ginger + 1/4 tsp red pepper flakes.  Pass soy sauce at the table.

Marinara:
1 cup Marinara Sauce or Quick Marinara Sauce

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