Ingredients
- 3 to 3 1/2 pound squash (one spaghetti squash)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3/4 cup chopped yellow onion
- 2 to 4 cloves garlic, finely chopped (if you love garlic add the 4 cloves)
- 2 tablespoons fresh chopped parsley
- Salt and fresh ground black pepper
- 1/4 cup Parmesan cheese, finely grated
How to Make
-
Step 1: Preheat the oven to 375°F.
-
Step 2: Cut the spaghetti squash in half lengthwise, scoop out the seeds and sprinkle with salt. Place the squash, cut side down in a baking dish and add about 1/4 inch of water. Tent with foil and bake until the squash is tender when pierced with a sharp knife, about 45 to 50 minutes.
-
Step 3: Remove from the oven and use a fork to rake the strands of flesh out of the skin and into a bowl. Set aside.
-
Step 4: Heat the olive oil and butter in a large skillet over medium heat. Add the onion and sauté until soft and lightly caramelized, 5 to 7 minutes. Add the garlic and continue to sauté for 2 to 3 minutes longer.
-
Step 5: Add the spaghetti squash and toss to combine thoroughly. Season to taste with salt and pepper and cook for 2 to 3 minutes to be sure the squash is heated through. Add the parsley and Parmesan and toss again.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.