This was our first time trying spaghetti squash and it was gifted to us by my girlfriend Stacy’s friend. She gave us this little squash and wrote cooking instructions right on it. How awesome was that? Almost as awesome as these squash that have spaghetti inside of them.
Since it was our first time cooking spaghetti squash, we wanted to keep it simple and really taste the natural flavors of the squash.
This one came with directions from a friend. I think it’s such a great idea for giving a little gift and introducing something new.
Cut the spaghetti squash in half lengthwise. This can be a little difficult to do, so use a good sharp chef knife and be very careful. I’ve read that you can first microwave the squash to make it easier to cut (poke holes in it first), but really, it’s not the hardest thing in the world to cut.
Scoop out the seeds being careful not to cut the spaghetti strands that are underneath.
Place on a baking sheet covered lined parchment paper, then drizzle with olive oil, salt + pepper. Into a preheated 400 degree oven for about an hour, or until you can pierce it with a fork and it is tender. Some recipes call for it to be roasted face down, some face up, some half and half. I like the flavors that come from browning, so we are roasting it face up.
Out of the oven and let it cool a little.
Using a fork or two, scoop the spaghetti strands out of the squash into a bowl. You could also just stop here and eat the whole thing in its built-in bowl. It’s really tasty as it is.
Seriously. How cool are these things? They are like nature’s pasta maker.
Add the squash and butter or olive oil (we did both) to the sautéed shallots, garlic and parsley. Cook for a few more minutes to get all the flavors going. Remove from heat and add grated parmesan. Then add some more parmesan.
I’m seriously amazed by how cool and flavorful spaghetti squash is. We’ll definitely be trying it again.
Going back for more.
- 1 spaghetti squash (3-4 pounds)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 shallot, chopped
- ¼ cup finely minced parsley
- ¼ cup parmesan cheese, shredded (plus extra for serving)
- salt + freshly ground pepper to taste
- Preheat oven to 400 degrees F.
- Carefully cut squash in half lengthwise, then scoop out and discard the seeds.
- Place squash cut side up on a parchment paper lined sheet pan. Drizzle with olive oil and season with salt + pepper.
- Bake for about 60 minutes, or until the squash can easily be pierced with a paring knife or a fork. Let the squash cool for 10 minutes.
- Meanwhile, sauté the shallots and garlic in a skillet until translucent, but not browned (about 5 minutes). When shallots and garlic are done, add the butter and parsley.
- Scoop out the spaghetti strands from the squash with a fork (trying to maintain the long strands) and add to the skillet.
- Cook for a minute or two to combine all ingredients and warm through. Remove from heat and add grated parmesan cheese.
- Garnish with more parmesan and parsley.