Baked Spaghetti Squash With Garlic And Butter
This delightful spaghetti squash recipe is a celebration of simplicity and flavor. The tender strands of squash are sautéed with garlic, butter, and herbs, creating a dish that is both comforting and elegant. A sprinkling of parmesan cheese adds a rich, savory note to this light and satisfying dish, making it a perfect option for a cozy meal.
— Constant Cookbook
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
Instructions
- 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, place squash halves cut side down, and bake for an additional 10 minutes.
- To serve 4 people, you'll use about 4 cups of the spaghetti squash strands. 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 - but if you like it softer, cover the pan and cook 2 more minutes.
Cook Time
0M
Prep Time
PT0M
Yield
6
Nutrition
- Calories: 105 kcal
- Serving Size: 1 serving
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