Tuesday, January 22, 2013

Tried & True Tuesday ~ How to Roast Spaghetti Squash

Burrr, it's so cold outside!  We are in a deep freeze here in Northeast Ohio.  
We have single digit temps with well below zero wind chills.  

Like many people, cold weather always puts me in the mood to make some comfort food. Being January, many of us are starting the new year out healthy, so today I am sharing a simple way to make Spaghetti Squash.  

So good, so simple to make....I roast my squash whole.  


How to Roast A Whole Spaghetti Squash (medium size, approximately 4 pounds)

Print Recipe  
Preheat oven to 375 degrees F.
Pierce clean spaghetti squash several times with a knife or fork, just like you do when you bake a potato (this allows steam to release while cooking). Place squash on baking sheet and put on middle rack of oven,  bake for approximately 1 hour to 1 hour 15 minutes, depending on size of squash. Flip squash halfway through the baking process.  Bake until skin is soft.   Once squash is ready, remove from oven, allow it to cool for 10 minutes.  Next, cut squash down the middle, lengthwise.  Using a fork, remove the seeds and discard them.  Once seeds are removed, use a fork to scrape the squash in long, spaghetti-like strands into a bowl.  Enjoy topped with your favorite marinara sauce, or toss with butter and herbs - see recipe below.   It's not spaghetti, but it's a delicious, healthy alternative!

Parmesan Garlic and Herbs Spaghetti Squash

  • 1 Medium Size Spaghetti Squash (baked and shredded in bowl)
  • 2 Tablespoons of Butter (add more if you like)
  • 2 Cloves of Garlic, Minced
  • Fresh Herbs to Taste (Parsley, Basil, whatever you like)
  • Salt and Pepper to Taste
  • Parmesan Cheese to Taste  
In a large skillet, heat 2 tablespoons of butter on medium heat.  Next, add 2 gloves of chopped/minced garlic.  Toss garlic in butter for a couple of minutes. Add Spaghetti Squash and toss in butter and garlic until blended well.  Toss squash with desired amount of herbs, salt and pepper. Serve warm topped with Parmesan cheese.  Enjoy!  

Thanks for stopping by!


Mel@Mellywood's Mansion said...

Yummy! Looks delicious Mary, I know we have them here but other than home grown ones, I don't think I have ever seen them in the shops here. I'll have to wait for Autumn and see when they're in season.

Betsy@My Salvaged Treasures said...

I've been looking for a quick and clever way to do this. Thanks so much for sharing. It looks delicious.

Donna said...

Thank you for sharing - I have wondered about this for a while

Diana - FreeStyleMama said...

YUMMY! Pinned!!

Heather @ The Beating Hearth said...

This looks so good...do you think my kids would actually eat it? I may just give it a try anyway.

Reecea Henderson said...

Saw your post on The Country Cook: Weekend Potluck #51. I have never tried spaghetti squash, but have been thinking about tackling a recipe for awhile now. Maybe I can do this! Thanks for posting. My post is #30. Btw I like your blog name too. Love bluebirds!



Danni Baird @ Silo Hill Farm said...

I did not know you could roast a squash whole!! Thanks for a delish recipe Mary and Sherry's looks so good too!

Smart! School {House} said...

I HAD to pin this. I've had spaghetti squash before (a very long time ago), and it was SO good! Thanks for inspiring me to make it again! Also, thanks for showing this off at Whimsy Wednesday:)

Kelly from Smart School House
Facebook: http://www.facebook.com/SmartSchoolHouse

Mary said...

Hey Mel,

Thank you! I hope you can find them this fall...maybe you can grow a few of your own! I think your kids would like them, my two girls do!

Mary said...

Hi Betsy,

This is a really easy way to make spaghetti squash, I'm not very good at cutting them fresh - I'm always worried I'll lose a finger!

Thanks for the visit and sweet words! I hope you are having a great weekend!

Mary said...

Hi Donna,

I plan to make more spaghetti squash this weekend, this time with some marinara on top! Roasting them is so easy! I plan on trying Sherry's method and recipe soon too!

Thank you for visiting! I hope you are having a great weekend!

Mary said...

Hi Diana - Thank you! & THANK YOU!

Mary said...

Hi Heather,

I think your girls will like it....my two do! I would try it with marinara sauce - maybe try Sherry's recipe first! I think they will gobble it up!

Mary said...

Hi Reecea,

I hope you try one! I love spaghetti squash, but I like most food :) I'll be sure to check out your blog and your recipe (#51) at Weekend Potluck! Thanks so much for stopping by! I hope you have a great weekend! Cheers!

Mary said...

It's a pretty awesome shortcut, Danni! I have a difficult time cutting squash! The last time I tried to cut a butternut squash, I thought I might lose my left hand! SCARY! I need invest in a really good large knife....then I would LOVE to do Sherry's method - so quick & easy!

Thanks for stopping by, I hope you are having a wonderful weekend!

Mary said...

Hi Kelly,

Thanks so much for the pin and visit! I love spaghetti squash! Hope you try it again soon!

Thanks for hosting Whimsy Wednesday every week! Thanks for visiting my blog! I hope you are having a great weekend!

Ali @ JamHands.net said...

Oh boy that looks yummy! I haven't made spaghetti squash in forever. I'll be making this soon, thank you!

If you don't mind I wanted to invite you to come link up at Recipe Sharing Monday and share your favorite recipes. Have a super week. :)

Heidi Garland said...

I love spaghetti squash! I find it much easier to split the squash and removed seeds before baking. I line my baking sheet with foil, spray will non-stick spray, pierce with knife and bake cut side down for about 50 -55 minutes. :)

Anonymous said...

I just microwave mine this squash isn't as hard to cut as others.

laura.banse said...

Will this squash come out slightly crunchy or will it be softer? That slight crunch has really put off my family, but I'd love to try it again...