Super Simple Baked Spaghetti Squash

Spaghetti Squash Recipe
Spaghetti Squash Recipe

Ella has a new favorite fall veggie…baked spaghetti squash. I am thrilled because I love it too and it is so easy to make. The spaghetti squash harvested on our farm are especially delicious right now because they are still very moist and fresh inside. After a couple months of storage, spaghetti squash will dehydrate a bit and it may take 5-15 minutes longer to cook. For now, we are enjoying this gluten-free side dish around our dinner table!

Last night, Ella helped me wash the outside of the squash before we placed it directly on the racks of my oven at 375 degrees. We did not coat it in oil or season it any way. After an hour, I pierced it with a knife to test doneness. Since the knife slid in easily, I knew the squash was done. We allowed it to cool about 30 minutes before slicing it in half lengthwise.

Spaghetti Squash
Spaghetti Squash

I used a knife to edge around the center seeded part of the flesh before removing and discarding the seeds with a spoon. Next comes the fun part …. “making spaghetti!”  I hold the squash with my oven mitt while the kids help scrape the stringy flesh with a fork. In just a few minutes, we had a mountain of golden threads.

step 2 -cut open remove seeds
step 2 -cut open remove seeds

Finally, we topped the spaghetti squash with butter, Kosher salt and freshly grated Parmigiano-Reggiano (parmesan). Of course, you can substitute your favorite pasta sauce, herb butter, cheese or whatever else your heart desires.

step 3- shredding spaghetti
step 3- shredding spaghetti

Although he loves to help “make spaghetti,” Theo is not a big fan of the flavor but I am hoping to win him over by the end of fall.  For now, Ella, Chris and I will be enjoying this simple, fun-to-make side dish many nights this fall.

Eat well this fall, Angie


Ingredients

  • 1 Eckert’s spaghetti squash
  • 2 Tbs. butter
  • Kosher salt to taste
  • ¼ cup freshly grated Parmigiano-Reggiano cheese

 

Instructions

  1. Preheat oven to 375 degrees. Clean and dry outside of squash. Place squash directly on the oven rack or on a parchment-lined baking sheet. Bake 1 hour or until squash is tender when pierced with a knife. Cool 15-30 minutes. Cut off stem end of squash and discard. Cut squash in half lengthwise. Remove seeds and flesh surrounding seeds with a spoon and discard. While holding squash with a hot pad, scrape flesh from shell with a fork. Plate squash and top with butter, Kosher salt and cheese. Serve immediately.