July 2016
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Spaghetti Squash with Garlic & Parsley


When craving spaghetti, try adding a load of veggies on your plate instead. Zucchini spaghetti is one common creative substitute… and now onto the next option: spaghetti squash.  I’ve been waiting to cook spaghetti squash for years and today finally tried it out. It’s low gylcemic and doesn’t require any special cutting. Just slice lengthwise, remove the innards, roast and scoop out the meat which cooks into long spaghetti-like strands. It’s mild taste will absorb whatever dressing you decide on. Today we settled on melted butter infused with crushed garlic and snipped parsley.

Reasons why you may not have tried spaghetti squash is because

1. you are not sure what it is

2. wouldn’t know what to do with it.

Let’s go through how easy this actually is…

This yellow oval shaped squash looks much like a pumpkin when cut in half.

Scoop and discard the slimy seedy middle.

Butter a glass pan and roast face down at 400°F for about an hour.

Break up meat with a spoon or fork to look something like this.

Buttery Spaghetti Squash with Garlic & Parsley

One half of a large spaghetti squash (4-5lbs) is enough for four servings. My dressing is measured for one half of the squash. If you plan to make the large squash all at once you can double up the dressing ingredients. If not, save the other half for the next day to enjoy again with the same or different dressing!


1 spaghetti squash

dressing amount for one half of 4-5 lb squash

1/4 cup cultured butter

sea salt

1 garlic

4 sprigs fresh flat-leaf parsley


    Preheat oven to 400°F
  1. Take squash and cut in half lengthwise. Scoop out slimy middle and seeds.
  2. Place each half in a glass buttered pan (cut sides down). Roast until tender. It can take 45 minutes to an hour. Remove and let cool.
  3. With a fork, scrape meat of each half to remove long spaghetti-like strands and place into 2 separate bowls. Make first half now, save second half for another time. (if you make it all at one double the dressing recipe)
  4. Peel and crush about 1 whole garlic. In a large pot heat ~1/4 butter on low and add in garlic.
  5. Rinse and snip fresh parsley in your butter dressing.
  6. After heated, add spaghetti squash into you pot and mix dressing through evenly.
  7. Sprinkle sea salt to taste and serve.

One half of the squash scooped out and ready for seasonings.

Add the squash to your butter, parsley & garlic.

Serve hot or reheat in the oven when ready.

We added steamed clams on top. Enjoy!

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  • Robin January 14, 2013, 7:12 pm

    Thank you very much for this recipe! It is an excellent substitute for spaghetti. It was much better texture, flavor, and definitely less time consuming then the zucchini noodles I have tried in the past! Now, I only wish that I didn’t wait so long to try it. Thanks again for such a yummy meal.

  • Egemen February 19, 2016, 5:38 am

    I have done this with squash seeds, alguhoth IMO I think the seeds from hard winter type squash is better than summer squarsh, which a spaghetti squash is.But it wouldn’t hurt to try.


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