Spaghetti Squash Saute Recipe - Allrecipes.com
Spaghetti Squash Saute Recipe
  • READY IN 15 mins

Spaghetti Squash Saute

Recipe by  

"Quick simple side dish that can be served with anything."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.
  2. Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.
  3. Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 19, 2009

I grow my own spaghetti squash and cannot say enough about this wonderful veggie! FYI...to speed up the process with no change to the taste or texture, use the MICROWAVE!!! a nice medium (typical) sized squash takes about 10 mins on high in a shallow baking dish with a small amount of water and salt to create steam. follow same steps as in this recipe just use your microwave. Also, be adventurous, this squash is fabulous with butter and dried italian herbs, or drizzled with rosemary infused olive oil (a cinch to make) if it sounds good on pasta it will be great with this squash!

 
Most Helpful Critical Review
Apr 23, 2009

I did not care for this. I had to apologize to my dinner guests and warn them about it before they tried it. I used more squash and less garlic and onion, and yet the squash was way over garlicy! It was unedible but we all tried a bit. My sister in law said using onion or garlic with fresh vegetables really holds the flavor and can be overpowering. I learned this the hard way!

 
Jul 27, 2009

This was delicious. I added quartered campari tomatoes to the sautee. Threw the squash in a buttered casserole dish, mixed in the sautee and topped with an italian cheese blend. Baked until cheese was bubbly. Awesome!

 
May 08, 2009

This is very good. Although this was my very first time preparing and eating spaghetti squash. It's easy to prepare and doesn't require a lot of ingredients. Next time I will add more seasoning, maybe parsley or other herbs, and roast the squash 10-15 mins longer so it's not as crunchy and more tender, I will use this again, thanks (:

 
Mar 28, 2011

I've never prepared spaghetti squash before so this was a really good way to learn how to prepare it. Definitely do as the first reviewer instructed and poke holes in it and microwave for 10 minutes on high before baking. Even with doing that I still baked it at 350 for 45 minutes. I let it cool and followed the rest of the directions. I cut back on the garlic using only one clove and used about 1/4 cup of chopped onion. All it needed was a bit of salt, pepper, and some parsley for color. Simple and delicious!

 
May 08, 2009

lacked flavor so I added some diced tomatoes with olive oil and basil and topped with parmeasan cheese and it was delish.

 
Jul 07, 2011

This recipe is a very familiar way of cooking spaghetti squash for me which I appreciated as a reference for cooking time, although I shaved off a few minutes since my spaghetti squash was small. I also appreciated the idea of letting the squash cool somewhat before shredding - duh. I have always struggled with a piping hot squash as I awkwardly tried to shred it without burning the heck out of my hands! Other than substituting shallots for the onion I prepared this as directed, using butter. Garnished with fresh, minced parsley this was simple, pretty and delicious.

 
Feb 06, 2009

Delicious and quick if you roast the squash the night before.

 

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Nutrition

  • Calories
  • 165 kcal
  • 8%
  • Carbohydrates
  • 14.2 g
  • 5%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 210 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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