Recipe: Spaghetti Squash with Basil

Cooking / Eating In

Hey, Noshers! Have you entered my Green & Black’s chocolate giveaway yet? The contest ends tomorrow, and you can enter once per day via twitter! What are you waiting for?

My first experience with spaghetti squash involved a recipe from the Swedish Chef in Muppet Magazine – are you a Muppets fan?  And is that magazine still in circulation? It was a great publication! I’m clearly dating myself here.  ANYWAY. I don’t know if it was because I was six or my palate wasn’t ready for it, but I just wasnot a fan of spaghetti squash.  And hence, I didn’t try it again for 20+ years.  I didn’t have a strong aversion to it per se, but it just never came on my radar as a veggie of choice.  Well what do you know – spaghetti squash is everywhere at my local farmer’s market this time of year, and I thought it high time to revisit this stringy melon. I decided to go with a simple preparation with garlic, basil and parm. So easy and delicious!

You will need:

  • 1 spaghetti squash
  • 3 cloves of garlic
  • 1 large handful of basil
  • 2 tbsp butter
  • 1/3 cup of Parmesan cheese
  • salt and pepper, to taste

1. Preheat oven to 375F.

2.  Puncture the rind of the squash with a fork, so it doesn’t explode in your oven!  Bake the squash for 60-75 minutes.  Remove from oven and let it cool enough for you to handle. 

 (I was also roasting a butternut squash to make curry butternut squash soup).

2. Once cooled, cut the squash in half, lengthwise, and discard the seeds inside.  Using a fork, scape the squash meat, which will form long strings! (First photo). Set aside.

2. Mince the garlic and finely chop the basil

4.In a large pan, heat the butter over medium heat until melted.

Add the garlic and cook until fragrant.

Lower the heat and add the basil, spaghetti squash strands, and salt and pepper to taste.

Add in the Parmesan and toss.

Voila! Spaghetti squash!

Spaghetti squash is a hearty, satisfying side dish or even a main meal if you’re in the mood for a light dinner.  In my opinion, it does not substitute for spaghetti at all – if I went in with that mindset, I’d be sorely disappointed! But I think this savory squash does just fine on its own – no carb comparisons necessary.  I will be making this again while it’s still in season!

Have you had spaghetti squash before? Are you a Muppets fan?

Previous Story
Next Story

You Might Also Like

5 Comments

  • Reply
    kimberly michelle
    October 4, 2012 at 3:03 pm

    This is my favorite cheap meal of all time 🙂

  • Reply
    Jill
    October 4, 2012 at 3:07 pm

    I love the muppets! The bf thought I added the new muppets movie to our netflix queue as a joke! 🙂

  • Reply
    Diana
    October 4, 2012 at 9:28 pm

    I agree totally spaghetti squash is not made to be a substitute for spaghetti, though if you went sauteed or roasted vegetables instead of saucing vegetables – like peppers and cherry tomatoes, and herbs it would do well. I usually half the squash and seed it before it goes in the oven to cook it faster. It’s pretty darn tasty.

  • Reply
    Amy
    October 8, 2012 at 4:57 pm

    I love the muppets! Never have tried spaghetti squash before b/c it seemed strange but your recipe sounds delicious! I may just have to try it.

  • Reply
    Phil Epley
    April 9, 2013 at 11:40 pm

    I appreciate your wordpress design, wherever did you download it from?

  • Leave a Reply