How to Cook Spaghetti Squash

How to Cook Spaghetti Squash

What is your criteria for a good side dish? Easy? Nutritious? Affordable? Tasty? Kid-friendly?  For me, all of the above.  Lately, my favorite side dish that meets all of those requirements is spaghetti squash.  I love to bake it in the oven and then just toss the strands with parmesan and butter (recipe below).  So simple, yet so delicious.  Have you tried spaghetti squash?  How to you serve it?

When I was a kid, I remember my parents served it with a traditional bolognese sauce … which leads me to the “memories” portion of this post.  That bolognese sauce is the same one that we made on “Kids’ Cooking!” back in 1988.

Earlier this week, my friends from Austin Public Access found an old copy of the show.  I hadn’t seen it in over 20 years, so it was fun to watch and reminisce!

Here’s a short clip of the “Halloween Show” (hence, the witch costume).  In this clip, I’m making bolognese sauce for a dish called “Cowboy Macaroni.”  Please pardon the terrible quality; I haven’t figured out how to import the video directly yet, so I had to film the show playing on the television while Jack was watching it.

Oven-Roasted Spaghetti Squash with Parmesan and Butter

Serves 6 (as a side dish)

1 tablespoon light olive oil

1 spaghetti squash

1/2 cup grated parmesan cheese

3 tablespoons unsalted butter

Salt and pepper, if desired

Preheat oven to 400 degrees F.  Line a baking sheet with aluminum foil.  Drizzle the olive oil on the foil.

Microwave the whole squash for 3 minutes (this will make it easier to slice in half).  Slice the squash in half, lengthwise.  Scoop out the seeds and discard.  Place the squash, cut side down, on the foil-lined baking sheet.

       

Bake at 400 degrees until soft, about 35 to 40 minutes.  (As Ron Popeil would say, “set it and forget it!”)  Remove from oven.  Let cool for 10 minutes.  Using a potholder and spatula, turn the squash over so that the center is exposed. Run the tines of a fork down the center of the squash to pull up the strings of “spaghetti.”

       

Transfer pulled squash to a large bowl and toss with butter and Parmesan cheese.  Season with salt and pepper if desired.  Serve warm.

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5 Responses to How to Cook Spaghetti Squash

  1. austintexashomes December 3, 2011 at 4:36 pm #

    The good old days!

  2. Kathie Sherman December 3, 2011 at 11:42 pm #

    I loved your video clip. Your pony tail was too cute.

    I cook spaghetti squash at least once a week and I am even trying my hand at growing some. Russ built a raised bed garden just to grow it in an area when we can contain the vines.

    I have an easy recipe for cooking it. I am always trying to microwave as much as possible.

    I cut the squash in half just like you have in the photo. Scoop out the seeds, then put the two halves back together, on top of each other with 1/2 cup water inside them. I then microwave it for 10 to 15 minutes and test to see if it is done. I do like the color of yours after it is cooked. Try my recipe and let me know what you think.

    Kath

  3. Natalie Garza January 3, 2012 at 8:50 pm #

    Wow, I’m actually eating spaghetti squash as I read this post! It’s one of my new favorite things to eat because I absolutely love pasta, but I don’t let myself eat it too often. I’ve been replacing all the pasta meals I love with spaghetti squash and I can’t even tell the difference. One squash produces so much “pasta” that I can usually make two meals out of it, which I did this week. For the first batch I made standard shrimp alfredo and with the second batch, I mixed it with ground turkey, tomato sauce, and sauteed onions, zuchinni and yellow squash. Yummy.

    I’ve been baking it too, but I haven’t tried microwaving it as Kathie suggested. I also read somewhere that you can boil it, but I haven’t tried that either. I usually have my boyfriend slice the squash in half for me because it’s so tough, but thanks for the tip about microwaving it first!

    • Marie H. Saba January 25, 2012 at 10:54 pm #

      Shrimp alfredo!?! That sounds amazing. What a great idea for the nutty, buttery flavor of spaghetti squash. It’s funny because, initially, my son, Jack, LOVED spaghetti squash. He would eat bowls of it with parmesan and a little butter. And so of course, here I was all proud as a mother. Then he tried the “real thing” (macaroni and cheese) and now he calls for MACK-A-DUCK-A-CHEESE nearly every day. So much for the spaghetti squash! Now the best I can do is mix a few spoonfuls of peas in with the mac :)

Trackbacks/Pingbacks

  1. Dreaming of Seafood and Sunshine « Cocina Marie - January 8, 2013

    […] Use a metal spatula to transfer the fish fillets to individual plates.  If there is any butter or pistachios left in the baking dish, spoon it evenly over each fillet.  Serve immediately.  Pistachio-Crusted Cod goes with pretty much anything.  We served ours with buttered broccoli and spaghetti squash. […]

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