Description
Ina Garten’s spaghetti squash recipe brings Mediterranean charm to your dinner table. Rich roasted squash strands mingle with fresh herbs, garlic, and parmesan, creating a light yet satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 Spaghetti Squash (about 3 pounds or 1365 grams)
- 3 large cloves garlic, minced
- ¾ cup (75 grams) parmesan cheese
- 1 tablespoon (15 milliliters) olive oil
- 3 tablespoons (45 grams) butter
Seasonings:
- Kosher salt or sea salt, to taste
- Pepper, to taste
- ¼ teaspoon (1.25 milliliters) red chili flakes
Garnish:
- Handful of chopped fresh parsley (optional)
- Additional parmesan cheese for topping
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Gently coat a rimmed baking sheet with a thin layer of olive oil to prevent sticking.
- Slice the spaghetti squash precisely in half using a sharp chef’s knife. Carefully scoop out the inner seeds and stringy pulp using a sturdy spoon, discarding the unwanted parts.
- Position the squash halves cut-side downward on the prepared baking sheet, ensuring even contact with the surface.
- Roast the squash in the preheated oven for approximately 40-45 minutes. The squash is perfectly cooked when the exterior becomes slightly golden and the interior yields easily when pierced with a fork.
- Remove the squash from the oven and let it cool for 5-7 minutes to make handling easier. Use a fork to gently scrape the interior, creating long, spaghetti-like strands.
- In a large skillet, melt unsalted butter over medium heat. Add finely minced garlic and sauté until it becomes fragrant and translucent, stirring constantly to prevent burning.
- Transfer the delicate squash strands directly into the skillet with the garlic butter. Gently toss to ensure each strand is evenly coated with the aromatic mixture.
- Sprinkle freshly grated parmesan cheese over the squash. Stir until the cheese melts completely and creates a creamy coating.
- Season the dish with kosher salt, freshly ground black pepper, and a pinch of red chili flakes for a subtle kick. Optional: Garnish with chopped fresh parsley for added color and flavor.
- Serve immediately, with additional grated parmesan cheese on the side for those who desire extra richness.
Notes
- Roasting transforms this humble vegetable into a culinary masterpiece with incredible texture and flavor.
- Low-carb warriors will love how easily this dish replaces traditional pasta without sacrificing satisfaction.
- Selecting a vibrant yellow squash guarantees maximum natural sweetness and perfect spaghetti-like strands.
- Garlic butter creates a luxurious coating that elevates the squash from simple side to gourmet sensation.
- Sharp kitchen tools make preparation smooth, preventing potential cutting challenges with tough squash skin.
- Gentle reheating preserves the delicate texture, ensuring leftovers taste just as delicious as the first serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 482 kcal
- Sugar: 3 g
- Sodium: 370 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 70 mg