A perfect side dish for even the most elegant dinner. Prepare the spaghetti squash ahead of time so all that's left is heating and mixing in the fresh herbs and Parmesan.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Side Dish, vegetable dish
Cuisine: American
Keyword: side dish, spaghetti squash, winter squash
Servings: 4
Calories: 158kcal
Author: Getty Stewart
Ingredients
1spaghetti squash 1 medium, about 3-4 cups noodled
Cut squash in half lengthwise and scoop out seeds.
Place cut-side down on a greased baking dish.
Bake for 40-45 minutes or until fork tender. Do not overcook or else it may become mushy or watery.
Once cool to the touch, use a fork to scrape the strings out of the squash halves. You should get 3-4 cups of spaghetti squash. Adjust remainder of ingredients if you have more or less than this.
In a large pot, melt butter over medium heat.
Add garlic and cook for 2-3 minutes until soft, do not allow to turn brown.
Toss spaghetti squash into butter and garlic.
Heat until spaghetti squash is heated throughout - about 2-3 minutes.
Remove from heat. Toss in parsley, green onions, salt, pepper, cayenne pepper and half of Parmesan cheese.
Taste and adjust seasoning as desired.
Pour onto serving plate and sprinkle with remaining Parmesan cheese.
Notes
Bake and string the spaghetti squash ahead of time. It will store in the fridge for 3-4 days or in the freezer for several months. To bake it whole, to steam it or to microwave it read How to Cook Squash