Herbed Spaghetti Squash

TOTAL TIME: 1 hr 5 min
Prep: 5 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
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Directions

Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

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4

Newest Ratings and Reviews

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  • on December 14, 2013

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    Very tasty, was a bit soggy, think I'll roast squash next time, or do it the quick way, microwave. I ran to the store for the fresh herbs, I used celery leaves instead of the chivoli.

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  • on October 22, 2013

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    I liked this recipe a lot! I used herbs from my garden (basil, rosemary, parsley, and oregano and served it as a side dish with a simple baked trout.

    My only criticism would be the baking method. Roasting in water (steaming? leaves the squash very soggy and there was quite a bit of water in the saute pan and also on our plates at the end of the meal. Next time, I will probably roast it coated in oil or butter instead.

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  • on October 02, 2011

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    Very simple amazing dish. I used fresh herbs which increased the favor tremendously. I substituted olive oil for butter which may have reduced the favor a bit. Overall, my family really enjoyed this dish and I'll be making it again.

    Metro Atlanta

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