My mom’s co-worker shared this recipe and it is beyond simple to make. I thought this side dish was delicious; the squash is very mild and you mostly taste the garlic and butter. Um, yum! It takes about 1 hr and 15 minutes from start to finish and that includes 1 hour baking time.
Start with a squash that’s smaller than mine. In fact, get the smallest one you can. I fed five people and had about half leftover.
- 1 small spaghetti squash
- 3 tbsp butter
- 3 cloves garlic, minced
- 1/4 c minced parsley or basil (I omitted this ingredient since I didn’t have any)
- 1/4 c shredded parmesan cheese
- Salt, to taste
- Preheat oven to 375 degrees.
- Pierce the squash a few times (like you would a potato) with a paring knife.
- Place on a baking sheet and bake for 60 minutes or until you easily pierce through the skin.
- Cut squash in half, lengthwise.
- Use a fork to remove the seeds. You don’t need them.
- Scrape the length of the squash with a fork to create long strands. They’ll look like spaghetti. The spaghetti strands will be a bit crunchy, but not hard. If you can’t easily create the strands using a fork, bake the squash for 5-10 more minutes.
- Heat a saute pan with butter and garlic over medium heat. Do not burn the butter or garlic as the garlic will develop a bitter taste and smell.
- Add spaghetti squash and parsley or basil, if you’re using it, and mix well. Cook until heated through.
- Transfer to a serving bowl and mix in the parmesan cheese.
- Add ground sea salt, if needed.