This Buttered Spaghetti Squash is a dish that effortlessly combines the mild flavor of spaghetti squash with the rich aromas of roasted garlic and parmesan. This easy spaghetti squash recipe is perfect for those trying pasta alternatives for the first time. Not only is it a great substitute for traditional pasta, offering a low carb option, but its caramelized edges bring a delightful texture that’s hard to resist.
Whether you’re on a keto diet or just seeking healthy recipes with simple ingredients, this garlic parmesan spaghetti squash is one of the best things to try. And honestly, Spaghetti squash is such a fun, underrated vegetable anyway. So, give it a go!
Why This Buttered Spaghetti Squash Recipe Is So Good
- Perfect Texture: No fuss. No muss. Just tender spaghetti squash with golden, caramelized edges. This not only adds extra flavor but also ensures the noodle-like strands maintain a noodle-like texture. So good, it might just replace your favorite pasta!
- Simple Recipe: This is an easy spaghetti squash recipe, ideal for beginners. With just a few simple ingredients, you can transform fresh vegetables into a perfect side dish or main dish without any hassle.
- Versatile and Healthy: It’s a great lower carb option that’s suitable for a variety of dietary needs, including keto diets. Its mild flavor makes it a great substitute for more calorie-dense sides, and it pairs beautifully with a range of main courses, adding versatility to your meal planning.
Ingredients
- Spaghetti squash
- Butter
- Garlic
- Parsley or other fresh herbs
- Salt
- Parmesan
How To Make This Buttered Spaghetti Squash – Step By Step
On a rimmed baking sheet, bake your squash 375F for about an hour. Just until you can pierce the outer skin with a knife, without resistance.
Let it cool, then slice open and rake out the seeds from the inside of the squash halves.
Then, use your fork and scrape away. Look at those pretty spaghetti-like 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.
Just one squash is enough to feed lots of people.
In a large skillet, add loads of butter, and loads of garlic.
Loads of parsley or basil.
Toss in the squash, season with salt.
Add loads of grated parmesan cheese.
An Easy Side Dish
The easiest way to cook spaghetti squash is just to bake it whole. Use a very sharp knife (a paring knife is best) to pierce the skin of the squash a few times all around, and bake at 375F for about 60 minutes. That’s it! If you’re short on time, you can microwave the ENTIRE squash for 10-15 minutes and save about 45 minutes.
Why Bake Spaghetti Squash Whole?
Uncooked, whole spaghetti squash is very difficult to cut open (without the help of a chainsaw!) The squash is heavy, the skin is thick, and it’s very dangerous to cut through a wobbly, round object! Oh and, it also hurts when you drop the bastard on your *!@#!*%Y& foot!!!
In reality, as intimidating as a squash looks, it’s strangely simple to cook. Just pierce a few times all around with a sharp paring knife and plop it on a baking sheet. No cutting, no peeling, no marinating, no yelling, and no bruised foot.
Top Tips For Buttered Spaghetti Squash
- Use a preheated oven.
- 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 prefer to under-bake the spaghetti squash just a bit, al dente style). Baking time really depends on how big your squash is – try to get a smaller spaghetti squash, especially if you’re only feeding 4 people. If you like it softer, cover the pan and cook 2 more minutes.
- The best way to spaghetti squash noodles if your short on time is to microwave the ENTIRE thing for 10-15 minutes and save about 45 minutes.
FAQ: Baked Buttered Spaghetti Squash with Garlic
Can I store leftover spaghetti squash?
Absolutely! Store your leftover spaghetti squash in an airtight container and refrigerate. It’ll keep well for up to 3-5 days.
Is it possible to add extra flavors to this recipe?
Yes, you can easily enhance the flavor. Try sprinkling some Italian seasoning or black pepper over the squash before adding it to the pan for an aromatic twist.
Can I make this dish a complete meal?
Certainly! You can add your protein of choice to the spaghetti squash. Grilled chicken, sautéed shrimp, or even tofu make great additions, turning it into a wholesome, balanced meal.
How can I make sure my spaghetti squash doesn’t become mushy?
To avoid mushiness, be careful not to overcook the squash. Bake until a knife pierces the skin with little resistance, and if scraping the strands becomes difficult, only bake for an additional short period.
Can I prepare spaghetti squash in advance?
Yes, you can bake the spaghetti squash ahead of time. Just scrape out the strands and store them in an airtight container in the fridge. When you’re ready to serve, reheat with the butter, garlic, and other ingredients.
Can I use pre-minced garlic instead of fresh garlic?
Yes, pre-minced garlic can be used as a convenient alternative. However, fresh garlic will provide a more vibrant and authentic flavor to the dish.
What can I do if my spaghetti squash is very large?
If your spaghetti squash is significantly larger than the recommended size, increase the baking time accordingly. Larger squashes may need more time in the oven to become tender.
Can I freeze cooked spaghetti squash?
Cooked spaghetti squash can be frozen in an airtight container for up to 2 months. Thaw in the refrigerator before reheating. However, be aware that freezing may change the texture slightly.
Is it possible to make this recipe dairy-free?
To make this recipe dairy-free, you can substitute the butter with olive oil or a dairy-free butter alternative. Similarly, you can either omit the parmesan cheese or use a dairy-free cheese substitute.
What is the best way to reheat leftover spaghetti squash?
The best way to reheat it is in a sauté pan over medium heat. You can also reheat it in the microwave, but be sure to cover it to retain moisture.
More Delicious Side Dishes
- Microwave Spaghetti Squash with Tomatoes and Basil
- No Milk Mashed Potatoes
- Roasted Brussels Sprouts with Cranberry Pistachio Pesto
- Cauliflower Mash Recipe
Have you tried this Buttered Spaghetti Squash? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Baked Spaghetti Squash Recipe with Garlic and Butter
Ingredients
- 1 small spaghetti squash about 3-4 pounds
- 2 tablespoons butter
- 2 cloves garlic finely minced
- 1/4 cup finely minced parsley or other fresh herb
- 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.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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Wonderfull recipe I love it
household has a mix of vegetarians and meat eaters, everyone enjoys this recipe. I had only had spaghetti squash in a restaurant prior to finding this recipe and now I make it a couple times a month. I use Italian seasoning in place of the parsley and it tastes out of this world. The spaghetti squash even tastes great re-heated the second day. I have tried other spaghetti squash recipes and my family always requests this one. Thank you for sharing this recipe.
this is very delicious recipe thank you for sharing
yummy spaghetti squash
I love spaghetti squash but this is the first time I’ve read about baking it whole – it sounds so much easier that way! I have one sitting on my counter now and can’t wait to eat it this week!
I Have learnt so much from your article, Thanks for sharing it.
thanks
thanks for sharing the post is veary usefull for me
I really have to say this steamykitchen, the baked squash recipe here has helped me a lot. Thank you
i just cooked and love it! thanks for sharing.
Hi, it looks pretty good. I will recommend to my loved ones. There are great flavors.
Love, love, love spaghetti squash. We have a local Italian restaurant that serves it as a side with most dishes and includes a little marinara on top.
I was constantly searching for a Spaghetti Squash recipe. Thankfully I found out yours and even tried it. It tastes soo Yum! And even my kids loved it. Such an easy and quick recipe. I even recommend it to my aunt to try it.
Thank you for sharing this recipe. I will surely try it out. I have been searching web for the recipe and this looks promising and delicious.
Hey, I was constantly searching for a Spaghetti Squash recipe. Thankfully I found out yours and even tried it. It tastes soo Yum! And even my kids loved it. Such an easy and quick recipe. I even recommend it to my aunt to try it.
12/19 make sure you season the squash it’s self
I was ‘gifted’ a spaghetti squash from a church friend who has a large backyard garden. I did not want it to go to waste, so i tried this recipe. The ingredients and instructions are simple. Dinner unintentionally turned into a vegetarian meal with this becoming the main dish. The dinner was not bad, I mostly enjoyed it (might have used to much butter). But as for the others in my family, my wife has never cared for spaghetti squash and she struggled to eat it, and all four of my kids were actually moaning and crying about having to eat it. They did manage to eat their dinner, as long as i promised to never cook spaghetti squash ever again. I will admit that spaghetti squash is very much a texture food, so do not use my experience to avoid this simple recipe if you want some cooked squash.
What a wonderful recipe and I love the step by step to preparing the Squash. Great work and can’t wait to plan this into one of the meals this week. Thanks for sharing and love your work.
I made this tonight and it was fabulous !! Thank you so much for the idea of cooking the squash whole . It had a much better texture , it was so flavorful ! I love garlic on everything !
Gosh , I love your recipies !
Thank you so much for sharing them with us !
I have never eaten spaghetti Squash before, but every one I spoke to about it says it is very good good for you as well as taste good too ! I got a small one and now can’t wait to try it .
Make Chicken Parm with it! Just yum! I use it, in place of pasta, now, for everything. Love it!
I love this recipe but I was wondering how do you think it would taste if I added some turkey meat?
One of the rewards I get for going through the effort of Raw Squash Cut N Clean is roasting the seeds at the same time. So, I am curious if the process of cooking Spaghetti (or any other) Squash before cleaning out its seeded center precludes roasting them?
One more comment, I am looking for a simple recipe that will allow me to serve a dozen or so adults. One major concern was prepping Raw Squash without killing my hands. I was taught the clean first method, and it became gospel, I never considered (nor seen any other recipe that suggests) cooking the squash 1st. So, thanks for providing this method, I will be testing one squash before I commit to cooking the other 10. With all the positive comments, I’m sure it’ll work out great. To paraphrase George M. Cohan my wrist thanks you, my thumb thanks you, my right arm thanks you, and I thank you! By the way, my final comment is that I always get 4+ inch strands and have always cut lengthwise. I guess it may have to do with the shape I look for at the store, I like them short and squat! along with the forking technique which takes manageable groups of strands & follows them width wise, from one edge through the bottom and back up the other side.
I love all kinds of squash and this was very easy to make it wasn’t for me. I think I don’t like basil. I did use the microwave method for the first time and was really surprised! Cut it the short way as suggested and it cleaned out the husks like a dream. Great recipe for basil lovers.
I can admit that I am 50 & had never tried spaghetti squash.
I could not imagine that it could taste could. BUT…middle-age spread is creeping on & I wanted a lower carb alternative to pasta so I decided to give it a try.
I am SO glad I did. I absolutely LOVE it made this way…so much so that I make it every weekend. It makes me feel like I’m “splurging” but doesn’t wreck my macro count for the day. And, because it tastes just like some of the comfort foods I’ve had to leave behind, I’m not missing foods I can’t have anymore like those Friday night pizzas!!
Thank you so much Maureen! – jaden
This was the absolute worst thing to ever sliver down my throat. I love healthy foods. I’m always looking for something new. I followed this step by step and I honestly could vomit. Highly disappointed.
Had you ever eaten spaghetti squash prior to this? Maybe you just don’t like squash…. 😉
Wonderful recipe!!
Cut the squash crossways , not length ways. The strands grow around the squash, cutting length ways give short strands that tend to get gooey. Cutting cross ways in 2 inch blocks, gives long 4-6 inch strands like pasta . Also, cover ends with salt, after removing seeds, let stand 30 minutes to drain excess moisture, then rinse off salt. Cook on end allowing to drain. This process will give long, firm spaghetti and cooks much faster.
What is cross ways? I plan on making this in a few hours. I’m super curious!
This tip worked like a charm!
Searching for a way to follow you. Your website is beautiful and very we’ll done except for finding a follow button. I finally signed up for a weekly email, then was directed to check my email & confirm.
I would be glad to. If I could find a place to do so
I followed the baking directions legit only got two bites out of a huge squash seriously pissed . I’m out of time to make dinner cause i have work in the morning !
How did you only get two bites? Like you ate two bites and didn’t like it? Or you only got two bites out of it? If the latter is the case, you did not scrape enough…
When you ck your email, it will give direction for confirming. Usually just a reply email.
Never cooked this before but trying tonight. I am excited to try this. Sounds yummy!
I added both parsley and basil, steamed the squash until it was soft enough to pull from the hull, mixed everything together and stuffed it back into hulls, sprinkled with parm and parsley and baked in the oven for 30 minutes.
Very helpful information
I just stumbled upon this recipe and made it tonight, and it’s sooooo good! I made some alterations, I used olive oil instead of butter,I added ground turkey and chopped spinach, tripled the garlic, and a shake of crushed red pepper. I also added about half a cup of chicken broth to wilt the parsley and spinach with, but reduced it so that it’s not “saucy”. I tell you what, this was amazing! Thank you for the inspiration for a terrific low calorie meal!
I made this 30 years ago in the oven, took out seeds, scraped out hull, put in casserole dish back in oven to keep warm and served with favorite meaty spaghetti sauce. Top with Parmesean cheese!
Healthy. Yummy.
Can I use Kraft grated parmesan cheese? Would I still need 1/4 cup? Thanks!
Hi Sandy – Absolutely! Use about 2 tablespoons first and add more if needed.
Never use jared irk shaker cheeses but the real thing in bulk grate it on your food it’s better fresher and all natural
No Sandy it’s rubbish ! Use good parmigiana regiano the REAL thing!
I’ve cooked spaghetti squash all different ways. The first few times, I boiled it in a big pot of water. Then I cooked it in the oven after giving it a few stabs with a knife. I think I once cooked it in the microwave, which was the least successful/reliable method. Baking is best, whole or sliced lengthwise. It still requires some elbow grease to get the seeds and glop out. But I prefer any squash somewhat “al dente.” NOT mushy. Before you get all crazy trying to dress it up with fancy sauces (marinara is the WORST), take out a few tablespoons and just taste it. It has a somewhat nutty flavor that’s fantastic! Of course, I have to admit that butter or evoo and garlic is the best. Maybe a very light sprinkling of nutmeg if you’re feeling adventurous.
Thanks Thistle!
Baking squash definitely brings out more flavour, in my opinion. I’ve never added garlic before, and am anxious to give that a try. Just happen to have a spaghetti squash in the fridge. Thanks, Jaden.
Quick tip:
If anyone keeps their pumpkin carving kits from Haloween handy, the little carving knifes are great to use to pierce and cut thru the spaghetti squash!! Ya know since pumpkin is a type of squash too 😉
Ah great tip! Thank you!
I make spaghetti squash often in the fall/winter with a meat sauce but hadn’t thought to do this. I sharpen my knife and cut it in half. I don’t do it lengthwise, which is what I always see in recipes. Cutting the shorter way (the width) is easier to me. I then pull out the seeds with my grapefruit spoon, add water to the bottom of my baking dish and put them face down in the dish. I cook for about an hour at 375.
Butter, garlic, parsley (would’ve been better with fresh parlsey) and sage. Yum!! Easy and a keeper.
I just found your recipe and can’t wait to try it.
Great recipe thanks.Very clear and easy to follow instructions.
This was my first attempt at spaghetti squash and oh man……amazing! Even my ultra picky 7 year old loves it!
I just tried spaghetti squash for the first time ! I was pleasantly surprised , the butter and garlic just make it! I luckily still have fresh basil in my garden . And my husband the big sckeptic was surprised too! I can’t believe he even tried it !
I made this recipe for the second time. I baked the squash and then used salted butter, garlic, 1/2 basil and 1/2 parsley.
It was very delicious and will be saved in my “favorites” recipe book. My husband and I loved it!
I served it with Parmesan crusted chicken breasts. Thanks for the recipe!
Do you have directions for the parmesan crusted chicken breasts?
This is my favorite way of serving Spaghetti squash! I will say that it is much easier to cut and clean out the goopy stuff in the middle before cooking. It is hard to separate the seeds and slime from the squash once it is softened. I found that this was nearly impossible before I realized you just need to cut the ends off before you cut it in half. Then you stand the squash on it’s end and cut down the middle. At this point the squash is very hard and the seeds can be scraped out cleanly without taking sour precious squash with it!
I Struggle getting it cut lengthwise as well, I hadn’t ever thought of cutting the ends off first! Thank you for this!!
Can I just eat the squash as is without making it into spaghetti tyia
Absolutely!
How about you mention in the directions to piece a slit in the squash BEFORE you cook it. If you cook it and “insert knife” to “check” if its done it will EXPLODE. You should really notate that in your “directions”. I have made spaghetti squash numerous times but cutting it in half THEN cooking it. Thought I would try it this way…NEVER AGAIN
Chelsea – you should carefully read the directions, which specifically say to pierce the squash a few times all over to let the steam escape. Not only is it in the recipe text itself, but it also is in the post.
Is there pictures of the mess cuz I wanna see. Great post, I followed the directions and had great results!
Lol! you’ve got to admit, that’s FUNNY!
It is just my husband and I and he doesn’t care for squash. Any suggestions what I can do with the rest of the squash to keep from wasting it? No way can I eat the whole thing!
I made buffalo chicken spaghetti squash boats and they were amazing! I cut the squash lengthwise and baked it. While that was baking, I sautéed chopped onion, garlic, and chicken until cooked. When the squash was ready, I scooped the “spaghetti” out and added it to the chicken mixture and added some buffalo sauce until all of it was mixed together well. Then I divided it equally between the two squash halves and topped it with the parmesan cheese, placed it back in the oven until the top was toasted. It was delicious and a good meal for football season!
I’ve never had the pleasure of eating spaghetti squash, but I’m a veggie lover, I enjoy trying new things and saw the recipe was simple. So I just finished the recipe and the tasting. It was awesome! I loved it.
Yaaaay! I never knew you could roast the whole darn thing, and I didn’t worry once about cutting off a finger! Thank you!
I happened to stumble on spaghetti squash – I’d not tried it before now, thanks for the recipe Jaden 🙂 I cooked half the squash in the microwave for 5 mins (I was in a rush to eat!) and then popped it in the oven at 375c for 15 mins. Heated up some unsalted butter with loads of garlic, added the squash then some fresh basil & sage, salt and pepper and parmesan and warmed it all through for a couple of minutes. I’ve only just finished eat and it was delicious, can’t wait to eat it again! Think I might try with coconut oil next time as suggested above 😀
Wonderful
The little challenge was scraping the interior of the squash! I had made the squash before but not having a good result I gave up.
Now, l made it last night and the 2 of us loved it’s. I added mushrooms to the coconut oil and butter.
This really delishous! I am so glad I made it!
Thank you, Jaden!
Thank you for your step by step directions and the tip about microwaving for a few minutes- who knew cutting a squash would turn into an upper body workout?! I’m so happy with how the dish turned out and I’ll be experimenting further with spaghetti squash in the future!
Great for two people…..we cut up kielbasa at the last just to warm….
Thanks
Can you tell me if you can freeze remaining cooked spaghetti squash
Hi Renee – yes you can, but the texture will be a little mushy.
Can’t you add it to soup? That way “mushy” won’t matter so much.
Sure, you can add to soup! But I prefer it sauteed with garlic and butter.
And while you saute the fresh garlic with butter add shrimp allow all to saute then add to squash.
this is a very easy to make and is great to eat. Served it to my family with roasted pork
This baked spaghetti squash with garlic and butter is very good there was one more thing I added to mine I put 8oz of ground chicken and onion
Can I get the nutritional values on this please? I am curious as to how much fat and carbs.
If the recipe is 6 servings, one serving weighs 10oz. And it contains: 163kcal, 3,5g protein, 5,4g fat, 29g carbohydrates. It’s easy to count in our analyser.
SUPER delicious thank you!
Could you bake the squash ahead and shred then come back to the rest of the recipe later?
Absolutely!
Mmmm, might have to add some mushrooms to the garlicky part. Yum!
You have to cut the squash in one inch rings to get the long noodles!!!:)
That’s the craziest thing I’ve ever heard. You must have some very strange spaghetti squash!
Made it for the first time, it was delicious, loved the light crunch tasty with the garlic, parsley so much that I had to share it with my own readers on my blog.
http://reallifeofanmsw.com/2015/12/10/spaghetti-squash-is-my-culinary-challenge/
Delicious recipe. Taste so good I’m gonna make it several more times. 1 whole squash served 4 of us!! It’s huge!
Thanks David!
This looks great. Keep it enjoyable and health. Don”t be fooled by the butter and cheese you guys. It’s caloric! lol Thanks for sharing.
This is SUPERB! I have made spaghetti squash before in the microwave but doing it in the oven is 150% better!! Then finishing it on the stove is the tastiest ever and not soggy at all! I sautéed onion and garlic in the butter with the parsley & basil, a bit of kosher salt and pepper. Tossed in the squash & parm then a squeeze of fresh lemon juice on for brightness! The crunch is amazing and I have enough left to maybe top it with a sauce or even make a “pasta” salad….skies the limit on doing whatever! Than you so much for this recipe! I will be looking for more of your recipes to make 🙂
Made it for the first time, it was delicious, loved the light crunch tasty with the garlic, parsley, & used I can’t believe it’s butter, plus added Italian seasoned ground turkey, so tasty.
After microwaving the squash for better cutting, I put it face down on the grill for 5 minutes then turned for another 5 or so minutes.
It was ready to heat with the garlic, onion and parsley for just a few minutes. Yes, it was crunchy, smoky, and delicious!
I’m vegetarian and my husband is not, but he’s coming around. I made this the other night and only added mushrooms. He wasn’t sure at first, but he ended up loving it. He’s normally not someone who would touch something like spaghetti squash yet he ended up loving it. It was truly delicious! I used shaved parmesan and reggiano and wow…so delicious!
Add bacon bits to your husbands
This was delicious! Myself and two year old daughter loved it. My 4 year old boy…well, not so much. I don’t care – it will be made again!!!
I am about to make this tonight. I had a thought about it rolling around. I’m wondering if you sat it in a loaf pan if it would come out the same? It would definitely prevent rolling. Just a thought.
Hi! Tried this for the first time ever cooking spaghetti squash and it was really yummy! I added a little milk to make it creamier and paprika for color. I also added some sauteed onions and zucchini I made while the squash was in the oven. I tossed it all together and it was so good. Great recipe and instructions! Thanks!
Can i add diced tomatoes and shrimp……it would be my first time trying the spaguetti squash…want to make sure i can add it before i mess it up…lol
Yes, you can! We’ve added tomatoes many times to this recipe. The shrimp will be perfect, too.
Use kosher salt in a ring around base of squash when putting it onto cookie sheet to keep it from rolling around. Prevents it from falling on feet.
This is my go to spaghetti squash recipe. I’ve taken it to potlucks at work and everyone who was willing to try it, loved it! Even my picky husband likes it!
Thanks Brittany!
Hi. I stabbed the squash multiple times (I’d say pierced but they’re tough little buggers), and set it in the slow cooker with 1 1/2 cups of water. Could probably use less but it was my first time and I was paranoid. I set the cooker on low then went to bed. I got up 8 hours later and “voila”! A perfectly baked/steamed little squash done to absolute perfection. I’ll toss it later with garlic, butter, basil and Parmesan. I was impressed that I cut it and removed seeds in record time. Cutting it cooked is sooooo much easier. I’ll probably eat more .
I love the recipes are great, I’m, not very good on the computer so I never know how to save them.
Amazing recipe. Thank you.
This squash is a great food and pasta replacement if you are going low carb. My husband and I baked it, then in a separate skillet, lightly warmed some precooked shrimp in a little olive oil for 3 minutes, we set that aside, and in the same skillet, cooked some sliced zucchini, a few garlic cloves, some white wine, a tad of butter, and a pinch of salt, cooking for 2 minutes. then we tossed in the shrimp, some parsley, a 1/4 cup of water,
(would have been pasta water if we had boiled spaghetti.) We served this over our warm and shredded spaghetti squash, and added a bit of parmesean cheese.
Serve with a glass of wine and you have one terrific dinner!
My new neighbor gave me loads of veggies including spaghetti squash. So, As a young college student, this recipe was so easy and so tasty (and most importantly, So affordable!). Thank you!
I use it with ground and Italian sausage turkey for an amazing spaghetti sauce. It is also very delicious with butter and balsamic vinegar, use to your taste.
I just made this for dinner-and it is soo good!!! Going to see if I can con my other half into eating this instead of spaghetti.
Thanks for the receipe!
Thanks Megan!
This looks DELISH! Can you tell me what size the servings are?
Hi Melissa – this recipes serves 6.
In a hurry? Use a pressure cooker. Score a slit as though you were going to cut squash in half, pop the squash in the pressure cooker, 1 1/2 cups of water for 10 minutes. Finish cutting in half (it’ll be easy now), scrape out seeds, then strands with a fork.
I’ve never eaten spaghetti squash before, made it tonight for the first time. Didn’t tell my kids what it was. They LOVED it! (and they hate squash). My son actually said, “i’ll just have spaghetti, not squash”, as he was eating it. LOL
A super easy, healthy, hit. Threw in some turkey meatballs, for some protein. Thanks!
Thank you Shanna!
Thank you so much for such great pictures along with this recipe. Last night was the 1st time I ever made a spaghetti squash. Followed your instructions and it was perfect! 2 out of 3 kids as well as the husband really loved it. The only thing I swapped was “Loads of Butter” for a “A little olive oil”. Your pictures helped me so much. Then I knew exactly what to do. A great recipe! Thank you!
I absolutely hate pasta. It taste awful & also makes my tummy swell so much that I look pregnant. Love spaghetti squash in leu of pasta. It taste great & my tummy doesn’t swell. It also makes a great pizza crust and makes a great crust for asparagus quiche.
Tried this recipe with pesto. ABSOLUTELY DELICIOUS! Thanks for the recipe.
Thanks for the recipe. Making it tonight along side king crab legs. Yum!
Steaming is my favorite cooking method: prepare the squash as noted above, place the open side on the bottom of the basket and steam 20 minutes for a small squash. To test for doneness, pierce with a fork. If done, the fork will easily penetrate the fruit. Steaming vs. baking produces a more moist result.
This recipe was so amazing! I was a little hesitant to try it at first because I kept hearing that you will be disappointed if you think it’s going to taste like spaghetti. But you know what? I love it even better than spaghetti! The garlic, basil, butter, salt….how can you go wrong? I added in some thick cut bacon and it reminded me of a carbonara……delicious! Thank you for posting such a spot on recipe. I will be buying lots of spaghetti squash from now on!
Thank you so much Cheri! Bacon sounds so delicious in the dish….yummmm
This recipe is so delicious! We changed it up by adding chicken and then throwing in some spinach and artichoke hearts that needed to be used up. It’s such an easy recipe and it was even requested that I make this for Mother’s Day!
I’m definitely going to make this. I have to say you are hilarious. Always love good humor. I needed that giggle after a long day at work.
Left out the cheese, added a cup of crimini mushrooms right before the squash and sprinkled with pepper flakes. Delicious and hearty!
Did anyone’s squash turn out really wet? Did I cook it too long? Do you have to drain it AFTER you scoop it out? It was still slightly chewy-
Just wondering. That was my first time. It was really good but way too moist.
Hi Lisa – You don’t have to drain the squash, roasted or baked squash should come out firm, not watery. It doesn’t sound like you overcooked it – since it was slightly chewy. Overcooked squash is mushy, not chewy. If this happens again next time, you can drain it – and microwave for a minute to make the squash more tender.
Thanks for the idea on baking the spaghetti squash. I have made it for years by struggling with cutting the squash in half…not easy and a bit dangerous! Spaghetti squash is a “go to” meal for me and my gluten free/white free diet. My favorite way to cook it is this recipe but I add fresh spinach and sun dried tomatoes. I have added cooked chicken or just a side of baked chicken breast. Hope you will try it!
Paula – Oh, I love that idea! Thanks so much – I’ll definitely try the spinach and sun dried tomatoes.
I added sautéed shrimp and mushrooms! It was absolutely delicious. I highly recommend this recipe.
Also, I found a different way to cook the squash that actually makes it a little more “spaghetti” like (longer strings). Just slice the squash width wise instead and bake at 375 for 40 minutes then separate with a fork.
This spaghetti squash recipe is so easy and tastes amazing. My household has a mix of vegetarians and meat eaters, everyone enjoys this recipe. I had only had spaghetti squash in a restaurant prior to finding this recipe and now I make it a couple times a month. I use Italian seasoning in place of the parsley and it tastes out of this world. The spaghetti squash even tastes great re-heated the second day. I have tried other spaghetti squash recipes and my family always requests this one. Thank you for sharing this recipe.
My first time trying spaghetti squash. The texture is something to get used to, but the flavor is great!
How long in the microwave?
Oh my goodness. This was wonderful. I used one half of the squash in another way and had half left over. Looking for something different but quick & easy ( I used the microwave for the squash) and this fit the bill. I could have eaten it all by myself but was forced to share with my husband:)
try adding 1 egg, finely chopped onion, diced ham an shreded chesse any kind u like mix together put a little pam spray in skillet get pan hot drop mixture by tablespoons fry until crispy on 1 side then flip until crispy on other side taste like potato pancakes i use tonys to season use whatever seosoning u like in mixture salt when comes out of skillet can add garlic if u like
Great idea! Thanks for the suggestion!
Can I use Garlic salt or powder, and also parsley flakes instead of all fresh??
Garlic powder and parsley flakes would be a fine substitute 🙂
I am trying this tonight. I am on a low carb diet and I miss pasta more than anything, saw this and thought I must try it. I’ll let you know what I think after I try it
I’ve never cooked spaghetti sauce before and I just chose this recipe for my ‘first try’ ’cause it looks sooo delicious!!
I just found a picture of this recipe on Pinterest, and since I’m always looking for simple and healthy things my 3 year old son might be willing to try, this one immediately caught my eye. Looks amazing!
Made this for dinner tonight, rave reviews!! We’re thinking now of all the things we could do with spaghetti squash. Amazing!
Thank you Jen!
Thanks for posting this method of cooking spaghetti squash. It worked out great. I was wondering if you ever tried the same thing in a BarB-Q?
I prepared and cooked the squash at the same time as baked potatoes – 1 hour works fine for both.
My daughter uses, spaghetti sauce and meet balls when she cooks it. I like both methods.
YUMMY!! I can eat the whole bowl ! Thanks for the recipe.
Amazing!! I’m a very picky eater and heard great things about spaghetti squash. This recipe is brilliant. Thank you so much – now I have a new favorite dish to add to the mix!!
We used Grana Padano instead of parmesan. delizioso!!!
What do you expect the nutrition facts to be like for this dish?
It would be around 70 calories for 2 cups without the butter or cheese…
Thanks Jennifer! We’ve also used soft mozarella to sprinkle on top, put under broiler until it melts. yum.
First time making it came out to be an amazing dish for me and my family. I did add shredded chicken for my nieces. I never liked squash but I love ❤ the taste of this.
Thank you
YUM! My family loved this recipe. Can’t go wrong with butter, garlic and parsley. I tried spaghetti squash once before about 3 years ago didn’t like it at all. This was pleasantly surprising. My mom, 77 years old had never had anything like this, she loved it, my picky husband and daughter both said it was very good. We will keep and have often. Thanks for sharing a great recipe.
Did not like the flavor or texture. It looked good and smelled great with the garlic,butter and spices. However, my husband, children and I did not like the taste and texture of the spaghetti squash. It has a sort of a crunch to it. If you had this in place of pasta I would recommend having the pasta as a back up plan!
I’m with you. However my wife loves it and I love her, so I’m cooking this for her tonight.
A corkscrew is a magnificent tool to drill a few holes into the squash, and come on now, who peels a spaghetti squash????????????
LOL what a great idea!
I am the only one in my home, does this freeze well after preparing? If so with plain or prepared to serve? Thanks, going to SWM today and plan on getting this squash and butternut
Hi Becky – You can freeze the squash after cooking, but the texture won’t be the same. Many times, if I freeze the spqghetti squash, I’ll add it to soups (gives amazing flavor and extra veggies)
Thanks for the great recipe. I made it tonight and we will be making this again.
Thank you, Inez! That’s great! I’m glad you liked it!
I’ve never made spaghetti squash but plan on trying it for a dinner party next week. How much can be done in advance?
You can bake it, cut, and scoop out in advance.
I’ve actually done the entire recipe in advance – and just reheated in microwave – it reheats beautifully!
Done the crock pot, easy but oven 1 hour, rocks! Pop it in cold oven, set the oven temp and the timer and get your household stuff done! Timer beeps, turn the oven off and let it sit in there til ur ready to go forward. Can sub coconut oil for butter, if grass fed organic is not available, but Spag squash is a little sweet by its nature so you have to spice it up to get it more Italian. We used 50/50 basil and parsley and served it with meatballs. Enjoy!
I just did mine in the slow cooker!! Put it in this morning, pulled it out and its perfect!! Love my crockpot. 🙂
I love my crock pot too! Do you just put the entire spaghetti squash in the crockpot, whole?
It was delicious. I added a little cooking sherry and lemon juice. Perfect!
Thank you Donna! Love the addition of lemon and sherry.
Was very good. I did add a bit of leftover homemade pizza sauce I needed to use up was able to enjoy this veg for the first time
I just made this dish for the first time. My husband and I just love it.
I will definately make this again. Thank you.
woooow!! I love it! 🙂
I’ve tried spaghetti squash before, microwaved, and always thought it was just ok. Tonight I followed your recipe, including roasting it whole, and it was super delicious. I was so excited to add the parmesan only to find that mine was moldy so I subbed in crumbled goat cheese which was pretty darn fantastic too. Thanks for the recipe, I will definitely be adding it to my regular rotation.
This is the best way to cook not just this squash, but most of them. I think baking whole enhances the flavors. This is a good way to use extra pico de gallo or left over pesto. Slightly warm it an put it on the spaghetti squash and add some parmesan reggiano. Yum.
Thanks for mentioning baking it whole, DOGSTARGEM! All other recipes I’ve seen say to cut it in half first, so I wasn’t sure. Also thanks for the pesto suggestion, I have some in my freezer from last summer’s basil haul. Making this tonight!
This was absolutely delicious and so healthy. The only thing I did different was to add a can of sliced organic cremini muchsrooms. Fantastic! Also used 1/2 butter and 1/2 ghee.
Great recipe
I will try to make it with plant based butter and cheese.
XX Biobey team
I’ve been cooking spaghetti squash all wrong! This was so good, thanks for showing us!
Hi Jaden,
I just tried spaghetti squash for the first time a few minutes ago. I used a half of a small spaghetti squash, I am guessing maybe 3 or 4 pounds. Boiled it for about 15 minutes, added garlic and onion, then drained the water, used a half a pound of cooked ground venison,, added a can of diced tomatoes with basil, then after I had warmed all those ingredients, I served it with Parmesan cheese and it was wonderful! All I was missing was garlic bread! If a person wanted a thicker sauce, spaghetti sauce would probably work well. It is a nice fairly light dinner to have this time of year.
Fanstastic recipe! I love eating ground venison. It’s hard to find it at the grocery stores here, but some of the specialty butcher shops have it frozen. I think that Scott might go hunting deer for the first time this year and bring home some meat 🙂
Just a heads up that someone is “borrowing” your work:
http://drumcondrafood.com/baked-spaghetti-squash-with-garlic-and-butter/
Thank you Jason!
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!
This was delicious and really as easy as you made it sound. I can’t wait to make this again!
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
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.
Made this tonight with shrimp. So delicious! Will definitely be making again!
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
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
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!
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.
I’ve posted your link for spaghetti squash recipes on our blog. Sound yummy. Can’t wait to try some.
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?
Yes, they will be fine if you put them in a covered dish in the fridge overnight.
ok so it will be good overnight, about how long well it keep beond overnight?
Just the same as any vegetable leftovers – I usually keep no more than 3 days.
I have frozen leftover cooked spaghetti squash (just plain). Easy side dish – warm it up and season as desired. Very good for ‘stretching’ leftover vegetables.
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.
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!
“…98% vegetarian…” What does the other 2% of him do?
LOL!
A ‘vegetarian’ friend is fond of saying – “bacon is what keeps me from being a vegetarian.”
LOL I totally agree! Bacon everything.
Baahaahaa!!!
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!
I will try this recipe.
thank you
When I cook squash, spaghetti or otherwise, I nuke it for about 4-5 minutes whole and that makes cutting it in half much easier, then bake or do what you are going to do with it.
I loved the directions with the photos. I don’t have the attention span to follow an exact recipe (I know you have it below), and, for me, that would take some of the creativity out of cooking, but the quick overview directions are awesome. Read through some good comments, especially interested in the ones about cutting it open before baking. Cutting raw squash is a pain, I might bake it for a bit, then cut it, then bake more. Topping with baby bellos in a white wine sauce tonight, can’t wait to try it.
My family has always done spaghetti squash at Christmas time, and this year, I get to make my first holiday dinner. YAY!
In lieu of having a small amount of people eating this year (so no turkey and one guest has a strong aversion to chicken), I decided on a cola basted ham. Vegetables are all well and good, but some of us like a little flesh with our greens 😉 . You could do anything with the ham, though (or anything else for that matter), but it does depend on what YOU/they want and what you’re willing to make. I was going to make a mustard/pineapple ham, but one guest is ALSO deathly allergic to pineapple. You can find some excellent recipes out there on the internet.
HOPE THIS HELPS!
I haven’t done this before, but I’m wondering if you think this could be cooked in a crock pot?
I baked a spaghetti squash this way last week. I mixed the strands with butter and a little brown sugar. Didn’t think of using butter and garlic but that sounds great. I’ll do that next time. I usually garlic in almost everything so that will be right appropriate for my taste. Thanks for the idea.
Awesome recipe!
To roast, I cut longways in half, cleanly gutted, lightly buttered cavity, placed open side down on a silicone baking sheet
Baked 375 for over 90 minutes, it became perfectly cooked. It released super easy and was able to scoop the (lightly dry-roasted but still succulent) squash right out in seconds with a straight formica spatula. I mean right down to the hard peel, no waste! Wonderful filament strands, easy to separate.
Thought I’d share, supposedly this preparation works with a Greek seasoning (well why wouldn’t it.)
I can’t believe I went 30 years before trying this! I love it! A nice break from noodles for my toddler, too.
Yes, that is a lovely way to cook squash. However, I do not have the physical strength to slice it in half when raw. It’s all I can do to poke a knife in it so it doesn’t blow up! So, I bake it whole, and when it is nice and soft I can cut it up and season it. Knowing this, maybe I will try to cut more holes in it, so as to let more of the steam out and not water the taste down? I did think that roasting it whole left all the good nutrients inside and not escaping onto the pan. Happy winter squash eating!
Hi!
I did my first squash today! I diced 2-3 garlic cloves, 1 small onion, and cooked them with a little butter until onion gets transparent. I added a diced peeled tomato, and some shredded cured proscuitto. Then I transferred the spaghetti squash in the pan (it was a bit too cool). I removed from heat and added some feta type greek cheese and mixed everything. Awesome!
I think this recipe sounds really good, but we like meat with our side dishes! Anyone have a good idea for a yummy meat(dish) to have along with this spagetti squash recipe?
Oh, I forgot to add one step to the above — before placing the squash halves on the baking sheet, use a fork to pierce the flesh in a few different spots around the cavity area — this will allow steam to escape the cavity during cooking, as opposed to building up and steaming the flesh of the cavity area.
A couple of points:
In my humble opinion, it is advantageous to slice the squash in half before baking it, as opposed to baking it whole and then slicing it. The reason is that the former method allows much of the squash’s substantial moisture content to be evaporated away. This results in a much drier, tastier squash, with better texture. The baking whole method basically steams the squash innards, resulting in soggy flesh whose flavor is more watered-down. Here’s how I do it:
Carefully slice the squash lengthwise into two halves.
Scoop out the seeds and “guts.” Use scissors to snip off any strands that are difficult to remove. (Save the seeds — they can be toasted on a baking sheet and salted for a yummy snack!).
Rub 1-2 tablespoons of olive oil with your hand on the inside of the squash cavity, and around the edges. This will help caramelize the surface flesh a bit, adding flavor.
Sprinkle sea salt and pepper generously in the squash cavity and around the edges.
Place squash halves flesh side down on a baking sheet.
Bake at 350-375 F for about one hour.
Remove sheet and let squash cool.
Use a fork to scrape the flesh, creating “spaghetti” strands.
Serve with tomato sauce, pesto or other sauce, and grated pecorino, grana padano or parmigiano reggiano cheese, and enjoy!
You have made my day! This “Baked Squash” recipe is absolutely wonderful. VLC and delicious. I missed my toe… when my squash decided it could fly. That’s when I looked up this recipe. You are a life saver. Cause it sure did try to whip me at first. Now I can laugh about it. Especially knowing I am not the first person to be attacked by a spaghetti squash… Thank you for your blog!
I made this tonight, and boy, is it ever tasty … thanks for such an easy recipe!
So microwaving it after it has already been shredded is ok? What about boiling it for a few minutes? Thanks!
I’d rather microwave it. Yes, you can microwave it after shredding.
My recipe called to cook it in the oven after slicing in half for 45 minutes on 375. It is crunchy. Almost a raw texture. How do I cook it longer to make it softer? I KNOW my 7 year old will NOT eat it this way even WITH butter and cheese lol
HELP!! 🙂
It hasn’t cooked long enough. Return to oven for another 10 min. Or you can microwave for 5 min.
Happy Tasty Tuesday! We love this recipe and it is featured on our Autumn Squash Recipes! Thanks for a great recipe! http://4virtu.com/2012/09/tasty-tuesday-autumn-squash-recipes/
I am trying to cut down on the carbs and this was my first spaghetti squash EVER and I thoroughly enjoyed it! I didn’t have garlic (the shame) and had to use powder, but it was delicious! Thank you for the easy recipe. I am making spaghetti sauce to have over the leftovers tomorrow.
I keep making this recipe (we have a lot of squash in the garden). So very yummy! I love it.
Thanks for the recipe. I planted spaghetti squash without knowing what it was or how to cook it. Now I know what to do with it. I love your blog. thanks for sharing your knowledge 🙂
I make this almost every week. I add canned tuna, broccoli or asparagus, and white wine. I’m on the candida diet and this is my version of tuna noodle casserole. I like it better than the real thing!
Two tablespoons of butter for six servings isn’t bad at all. Butter isn’t bad for you, especially in such a small amount (that’s one teaspoon per serving). If you use grass-fed like Kerrygold, it has even more nutritional benefits.
I like to use this instead of pasta. Saves loads of calories and carbs, and has way more nutrition than real spaghetti.
Looks really good. Haven’t had it a while. Only one thing about your recipe. Probably to much butter. Try some EVOO to replace some of that butter.
The garlic and butter sound d’lish. I eat a lot of spaghetti squash as spaghetti. I am a celiac and it is much cheaper to have spaghetti squash than gluten free pasta. The flavor is amazing. Your version looks so yummy.
I am currently making this, as i type! I just have to say i love the way the recipe is written “loads of butter, loads of garlic” words I can understand! And of course the pictures are great!!
Thank you 🙂
Hopefully it turns out as good as it looks!
I’m not the biggest squash fan but I am hoping this recipe will change my mind because it just looks so yummy. Squash is skewered and in the oven. 🙂
Tasty! I threw in some sauteed onion since I had half of one sitting in the fridge getting old…also used dried basil, but I imagine this would be much better with fresh (it needed something bright to balance out all the squash). Served with freshly made cornbread because what the heck.
Thanks!
My wife dislikes squash wholeheartedly, so I wanted to try spaghetti squash before planting it in our garden, since I couldn’t eat that much by myself. And after using this recipe at a friend’s house, we will DEFINITELY be including it in our garden next year, since even my “anti-squash” wife loved it!
No need for the negativity…because nobody suggested microwaving the squash for 30 minutes. Perhaps your reading skills need a bit of improving?
I think this recipe looks yummy. Thanks Steamy Kitchen!
This was the most simple and outstanding recipe! Thank you! Love it!!
I made this tonight. I over cooked the squash in the oven but went ahead anyway. I keep eating it in the pan because it is so good. I haven’t added the parm. Might do that next time when it actually looks like spaghetti squash. lol. I’ll be making this again. I could eat this and forget the rest of the meal I made.
Nice job Steamykitchen!
OK, I HAVE to comment as a friend of mine told me to cook it in the microwave (no piercing required) and the darn thing blew right out of the microwave! Funny thing was (OK, not so funny to him)… was that I had put my 14 year old son on squash patrol while I went to town on some errands, and it really freaked him out! He was running around the kitchen trying to clean up all the spaghetti strands, yep, all over the cabinets, floor, you get the picture…poor guy! He thought it was his fault 😉 SOOOOO, I would recommend piercing heavily!
This recipe sounds yummy, I’m going to try.
please could you mention that when you cut it open it may expode? Perhaps poking it through with a skewer would help? Otherwise very tasy, i added chili and tomato to it for the last ten mins baking…
Hi Liv! I have never had my squash explode on me – but definitely I’ll edit that in.
Will be filled with lots of “people???” Eeeek! But really, folks, DO NOT microwave for 30 minutes like these writing challenged person said, 12 minutes will usually do it. An overcooked spaghetti squash is a waste of $1.49 a pound. The only thing I can recommend about this article is the simplistic ingredients to toss with it. Move along, folks, nothing to see here.
George, I have never tried leaving the squash whole while cooking, you can cut it in half length-wise; scrape the seeds out and then cook cut-side up with the same directions as above. No risk of explosion- I would just reduce the cooking time by ~15 minutes since you’re increasing the surface area. I also sprinkle my cut-sides with a tablespoon of olive oil and dash of salt and pepper to get some flavor cooking in it from the start. Hope this helps!
Well, mine certainly exploded after I (foolishly??) stuck in a knife point to see if it was done after 45 minutes.
On the bright side the oven really needed a cleaning. Spotless now. Only a slight burn on my forearm were a big piece of squash landed.
The cereal bowl of squash that I saved was excellent.
Any thoughts gang??
This recipe is so easy to use and is really wonderful! Your photographs help so much that I actually made some myself for the first time! It was sooo delicious!
Has anyone tried making it with margarine instead of butter?
SO good. First attempt at this squash. Even with kids screaming heads off I did not mess it up…well, maybe just a little–I mistakenly baked at 400 and scraped it out instead of forked it. This snafu cost me the lovely strands, but the taste was still there. Delish! Thanks!
A PUNK chef > with a THUG’s vocabulary? lol some sort of strange website….from Michigan right?
So, the squash won’t explode without venting it in some way?!
Nope!
Mmmm truly scrumptious. Microwaved my almost-2-lb squash for 7 minutes (2 min… too hard, 2 more… still too hard, 3 more… perfectly hard/cuttable) then baked for 30. Sauteed, etc. Lovely.
It’s pretty easy to cut a spaghetti squash if you slice off the ends first. Stand it on one cut end and use a big sharp knife to cut straight down on the other. Thanks for the recipe, it looks yummy!
I’ll have to try this. I made my first spaghetti squash last night. Everyone enjoyed it so Yay me! I’m gonna try this one next time.
One squash serves 6?! Not 6 people like my husband and me… love this recipe, but no, there were not a lot of leftovers 🙂
I finally got it! OVen way too hot, reduced time and got the strands! Now that it’s 12am putting it away and starting the rest for lunch:) sigh, not the same, but at least i finally got the most important part 😉
arrgghh! 2nd time (got the right squash) and it still comes out mushy, can’t get the strands! Cooking too long?
Do I have to come over and make this for you?! 😉
Are you *sure* you got the right squash? Spaghetti squash always has strands, regardless of how you cook it. How many pounds was the squash?
Very tasty! I used basil and replaced the butter with olive oil. Really enjoyed it, thanks!
Wow, this looks delicious! I’ve never cooked spaghetti squash, it always seemed so intimidating. This recipe is inspiring me to give it a try!
I have a huge sunshiny yellow spaghetti squash on my counter! I love your version..simple and delicious.
Why is your foot blue and purple?
Love this recipe and your photos never fail to inspire.
Just want to say thank you for the recipe & also a big Thank you for the belly laugh! 😀 Loved your lil diddy about cutting up the squash!! Have a great day!
This looks so delicious! I have never ever cooked spaghetti squash before. I think it is about time I tried. Thank you for encouraging me and enticing me!
wow I have never heard of such a dish but I would love to try it out. I bet its so good too.
It’s also delicious tossed with tomatoes, basil and garlic!
Oh my goodness! this looks ssooooo good!
I love spaghetti squash. It is one of my favorite vegetables.
I typically fight through it and cut it in half so I get the baking time down. Man those are some fiesty hard squashes.
Thanks for sharing, Jaden. Spaghetti squash is on my “to cook one day” list. I just might have to use this recipe!
I’m a girl who likes her pasta — a lot! But I tell ya, you may have just sold me on spaghetti “squash” as an alternative at least now and then. Beautiful strands, especially with all that wonderful garlic butter. 😉
Oh, Thank you so much for the wonderful recipe. I bought a spaghetti squash today and didn’t have a recipe yet. Great, that makes me happy. Thank you Jaden.
Greetings from Denver.
Kirsten
Spaghetti squash is so delish!
Just bought two, didn’t realize they were so small. I’ll post a pic to twitter 🙂
This looks wonderful and so simple with just a few ingredients.
This looks great, will definitely have to try it out soon.
This sounds delicious. You can also microwave the squash for a few minutes if you want to cut the squash and remove the seeds before baking. I’ve done that when I wanted to season the inside, but your method also sounds great!
I love spagetti squash, but hate the fact that it is so darned hard to cut into. You have solved that problem by roasting it BEFORE cutting it. Another “why didn’t I think of that?” moment! 🙂 Love the garlic, butter and parmesan, Jaden!
this looks delicious! and so simple. i wonder if the same can be done with other types of squash.
I have never made spaghetti squash, but this recipe motivates me to give it a try. Looks delicious, and I love the simplicity of the recipe. Thanks!
Spaghetti squash microwaves beautifully. I put the whole squash in the microwave for 2 minutes. That initial time makes it easy to cut it in half. Then I take the two halves and add a tablespoon of water, cover with Saran wrap and then microwave for 15 to 20 minutes. (It may take less time if squash is not very big.) Then scrape out the seeds and proceed as you like.
Never had spaghetti squash! this looks amazing and I will have to give it a try this weekend. If it taste like it looks, I will be making this dish regularly. Thanks for the post!
is squash and pumpkin different?
i loveloveLOVE spagetti squash! it really is so simple! I just love how you made it. beautiful! don’t you just love fall??? i need to go out and get some so i can make this yummy dish!! thanks for motivating me! 🙂
Hmm, I’ve always split em in half then roasted. This looks to be much easier and tasty. The squash is also great with tomato sauce though it can overpower it if you use too much.
A wonderfully simple way to prepare it! Great photos!
I love love LOVE squashes. I’ve got an acorn squash for my supper tomorrow that I plan on using similar flavours with.
LOVE this post! I’m getting so excited about squash!!
I love spaghetti squash, minus the dropping on the foot part, thank you very much. How could this not be good…butter, garlic, parm, yum!
Spaghetti squash can be a bit bland but I like they way you cooked it with butter, garlic, parsley and Parmesan. It must be lovely like that!
What an effortless meal! I will definitely be making this in the near future. Perfect for leftovers too!
Great!!!! Now…..if you would please find a recipe for Chinese Chicken Feet!!!!
PLEASE!!!!!!!
Oh wow! I woulda been cursing in my kitchen with a huge knife in my hand. And woe is the person who walks in to ask what my problem is. Thanks for the awesome tip – I had no idea you could cook the thing whole! 🙂
Holy moly that looks delicious! I’m such a squash nut… I just posted this on facebook and have gotten comments already.
I haven’t commented in a while, but I’m still addicted to you, Jaden. Don’t you worry about that!
<3
What a great idea to cook it whole,(and to add parmesan, yum!) I have always halfed it and baked for about half that time…but you are so right about the hacksaw thing. It is almost impossible to cut one without some kind of injury. I will definitely try this method!!
Your spaghetti squash looks yummy. I always forget about spaghetti squash. It’s the perfect dinner for me… but the husband and kid wouldn’t like it so much. Is your family into it?
you made this look way less scary, plus since it’s squash all that butter doesn’t count right?!?! tehehe
It’s such a versatile veggie. I poke several holes in one and microwave until soft-10-29 minutes depending on size. Homemade sauce, italian turkey sausage, mushrooms and parmesan, perfect!
I had a girlfriend in college that would eat spagetti squash all the time. I have never tried it and last week I saw it back at Whole Foods! So now that I have a really good looking recipe, I am going to try this one soon!
Do you use vanilla flavoring or vanilla extract?
Love, love, love spaghetti squash. We have a local Italian restaurant that serves it as a side with most dishes and includes a little marinara on top. To die for! Thanks for sharing this recipe, I will definitely try it.
Yum. I love spaghetti squash – I even serve it with tomato sauce. It’s so exciting that fall has arrived with its whole new set of vegetables.
This is a healthy vegetarian meal. Too bad that kind of squash is not always available in the country where I live.
one of my favorite meals to put together, its easy, no mess and yum, every single time.
oohhhhh! nice. never thought to even eat one of these, usually stick with acorn and butternut.
I love spaghetti squash but this is the first time I’ve read about baking it whole – it sounds so much easier that way! I have one sitting on my counter now and can’t wait to eat it this week!
Oh yum! That looks really good.
You could toast the seeds with a bit of salt and pepper and toss them back in with the squash. I bet it would taste incredible.
I just saw a bunch of squashes and pumpkins at the farmers’ market yesterday. Can’t wait to start making fall/winter-friendly food!