Spaguetti Squash

July 24, 2006

Spaguetti Squash

Philippe, TCSA, adapted from

1 medium spaghetti squash (about 2-3 lb.)
2 tablespoon butter
2 garlic cloves, crushed
1/2 cup grated Parmesan (optional)
1 teaspoon chopped fresh basil (or 1/2 teaspoon dried)
Salt and pepper to taste

Cut squash in half lengthwise and scoop out seeds. Place half the butter and garlic in each squash halve and set in a pan with 1/2 inch of water. Cover and cook for 30-45 minutes or until flesh is tender.

Using a fork, scrape pulp out of the shells and break it apart, making it look like spaguetti. Set empty shells aside.

Leaving squash in skillet, add cheese, basil, salt and pepper. Toss and serve inside it’s shell.

Spaghetti squash can also be served with a red spaghetti sauce or an arugula pesto topping.

Serves 4.

One Response to “Spaguetti Squash”

  1. Dhanya Sullivan Says:

    This was delicious!

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