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spaghetti squash with butter and parmesan in a bowl
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5 from 1 vote

Spaghetti Squash with Butter and Parmesan (our favorite way to eat it!)

A classic, simple, and delicious pasta dish is reinvented with this spaghetti squash with butter and parmesan recipe!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 5
Author: Melissa Griffiths

Ingredients

  • 3 pounds of spaghetti squash 1 large or 2 small
  • 2 to 3 tablespoons of butter
  • 1/4 to 1/3 cup shredded parmesan cheese
  • Salt and pepper to taste be generous

Instructions

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper for easy clean up.
  • Give the squash a quick rinse.
  • Cut the blossom end and stem end off of the squash.
  • Cut the squash into rings that are 2 inches wide.
  • Use a spoon to scrape out any seeds from the middle of the rings.
  • Place the rings on the baking sheet, and sprinkle lightly with salt.
  • If you have time, let the rings rest for 15 minutes (so that the salt will bring some of the water out of the squash -- this helps but isn't crucial.)
  • Cover the pan tightly with foil, and bake for 10 minutes (the foil helps to steam the squash).
  • Uncover and bake for an additional 20 to 30 minutes, until the squash is very tender and pulls apart with a fork.
  • Remove from the oven and shred. Add the shredded squash to a medium bowl, and discard the skin.
  • Toss the shredded spaghetti squash with the butter, parmesan, and plenty of salt and pepper to taste.
  • Serve right away.

Notes

  • Sometimes I'll leave the spaghetti squash inside the little rounds that it baked in and add a little butter, parm, and salt and pepper to each one. It's like making single serve portions, and my kids think that it's fun to eat it out of the skin.
  • You can find my pretty speckled enamelware dishes from Rove and Swig. I'm OBSESSED.
  • Be sure to use a big, sturdy, SHARP knife to cut through the squash. Sometimes the shell of winter squash, like spaghetti squash, can be a little tricky to get through.
  • When picking out your spaghetti squash at the store, make sure it's skin is clear and free of cracks, blemishes, and soft spots. A good one will feel a little heavy for it's size, too.

Nutrition

Serving: 1 of 5 servings | Calories: 120kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 382mg | Potassium: 215mg | Fiber: 3g | Sugar: 5g | Vitamin A: 411IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 1mg

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