Recipe by joycekling
"Quick simple side dish that can be served with anything."
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spaghetti squash, halved and seeded
butter or margarine
garlic, finely chopped
salt and pepper to taste
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!
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!
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!
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 (:
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!
lacked flavor so I added some diced tomatoes with olive oil and basil and topped with parmeasan cheese and it was delish.
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.
Delicious and quick if you roast the squash the night before.
* Percent Daily Values are based on a 2,000 calorie diet.
Spaghetti Squash Saute
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 165
** Calories from Fat: 113
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