Between Chicago and Boston, I’ve been under lots of snow this week. (Wintry – and foodie – photos in my Instagram feed.) And though spaghetti squash is a cold weather vegetable, the bright yellow is perking me up already. Thank you, Matthew, for sharing how easy this curious vegetable can be. Especially with butter and herbs. – Maggie
Since my garden has an aversion to allowing squash plants to thrive, spaghetti squash, luckily, is easy to obtain throughout the fall and winter in the produce section. There are countless ways to use the meat of this squash – bakes, au gratins, pancakes, etc. – however, the purest way to enjoy it is to simply slice it in half and bake.
Once you scoop out the seeds, place in the oven and cook for about an hour. In the meantime, you can chop up some of your favorite herbs, combine them with butter and have them ready and waiting when the squash is out of the oven.
The presentation is always lovely and is another added perk of this squash variety. Plate it with some fresh baked corn muffins and roasted Brussels sprouts for a healthy and filling meal. If you know other ways to utilize spaghetti squash in a recipe, please share in the comments below.
Simple Spaghetti Squash
- 1 Spaghetti Squash sliced in half lengthwise
- 2 Tbs Chopped Herbs (Thyme, Rosemary, Sage, etc)
- Butter (as much/as little as you would like)
- Salt & Pepper
- Preheat oven to 375 degrees F.
- Clean out and discard seeds and any loose strands from the center of the squash.
- Season the two halves with salt and pepper and place on a baking sheet that has a small amount of water on the bottom. Be sure the cut side is facing up.
- Bake for forty-five minutes to one hour until squash is tender. Remove from oven.
- Run a fork through the meat of the squash (lengthwise) turning the insides into “spaghetti”. Add butter and herbs and mix. Serve.
Photos styled and taken by Matthew Petrelis
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