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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B9, C, D

    Ingredients Jump to Instructions ↓

    1. Spaghetti squash- 2-1/4 pounds (1-small)

    2. Salt (1/2 teaspoon)

    3. Butter (2-1/2 tablespoons)

    4. Freshly ground black pepper (1/8 teaspoon)

    5. Finely chopped mixed soft herbs- basil, chives, chervil, parsley and sage (2-1/2 tablespoons)

    Instructions Jump to Ingredients ↑

    1. Begin by preheating the oven to 375 degrees F. Then, use a sharp knife to cut open the Spaghetti squash in two halves, as per the length. Once done, place the cut side facing downwards in a baking dish. Cover the same with some aluminum foil. Then, bake it for around 45 minutes. Now, turn the squash over and cover with foil. Cook for an additional 15 minutes, till the Spaghetti squash becomes tender. Once done, remove from oven and uncover it so that it cools slightly. Now, with the help of a spoon remove the seeds. Use a fork to pull the strands away from the peel of the Spaghetti squash and place these strands in the mixing bowl. Then, heat a skillet and add the herbs, butter and the Spaghetti squash to the skillet. Use some salt and pepper to taste and toss the ingredients around. Once cooked, serve immediately.

    2. Recipe #2 Ingredients Spaghetti squash - halved according to length and seeded (1)

    3. Onion - chopped (1)

    4. Clove garlic - minced (1)

    5. Vegetable oil (2 tablespoons)

    6. Chopped fresh basil (2 tablespoons)

    7. Chopped tomatoes (1-1/2 cups)

    8. Crumbled cheese (3/4 cup)

    9. Sliced black olives (3 tablespoons)

    10. Preparation Preheat the oven to 350 degrees F. Then, lightly grease a baking sheet. Meanwhile, place the Spaghetti squash with the cut side downward on the baking sheet. Bake this for around 30 minutes in the oven. Once done, remove the Spaghetti squash from the oven and place it aside to cool.

    11. In the meantime, place a skillet over medium heat and add some oil to it. Cook the chopped onions in it, till it turns tender. Then, add the garlic and cook it for about 2 minutes. Now, add the tomatoes as well and cook the same till the tomatoes turn slightly warm. With the help of a large spoon, remove the strands of the Spaghetti squash and place it aside. Mix the squash with the cooked vegetables, olives, cheese and basil. Serve hot!

    12. Few Tips to Remember It is always advisable to cut the Spaghetti squash before you cook rather than cooking it whole. This way, it cooks faster.

    13. The seeds can be roasted like pumpkin seeds, these are nutritious and delicious to taste!

    14. Uncooked Spaghetti squash (Whole) is best stored at 50 degrees. It can remain this way for several weeks.

    15. Serve it with sauces and herbs to add to the flavor!


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