Quick simple side dish that can be served with anything.

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.

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  • Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.

  • Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.

Nutrition Facts

165 calories; protein 1.5g 3% DV; carbohydrates 14.2g 5% DV; fat 12.5g 19% DV; cholesterol 30.5mg 10% DV; sodium 113.4mg 5% DV. Full Nutrition
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Reviews (235)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/19/2009
I grow my own spaghetti squash and cannot say enough about this wonderful veggie! FYI...to speed up the process with no change to the taste or texture, use the MICROWAVE!!! a nice medium (typical) sized squash takes about 10 mins on high in a shallow baking dish with a small amount of water and salt to create steam. follow same steps as in this recipe just use your microwave. Also, be adventurous, this squash is fabulous with butter and dried italian herbs, or drizzled with rosemary infused olive oil (a cinch to make) if it sounds good on pasta it will be great with this squash! Read More
(409)

Most helpful critical review

Rating: 1 stars
04/23/2009
I did not care for this. I had to apologize to my dinner guests and warn them about it before they tried it. I used more squash and less garlic and onion and yet the squash was way over garlicy! It was unedible but we all tried a bit. My sister in law said using onion or garlic with fresh vegetables really holds the flavor and can be overpowering. I learned this the hard way! Read More
(20)
288 Ratings
  • 5 star values: 148
  • 4 star values: 100
  • 3 star values: 27
  • 2 star values: 10
  • 1 star values: 3
Rating: 5 stars
08/19/2009
I grow my own spaghetti squash and cannot say enough about this wonderful veggie! FYI...to speed up the process with no change to the taste or texture, use the MICROWAVE!!! a nice medium (typical) sized squash takes about 10 mins on high in a shallow baking dish with a small amount of water and salt to create steam. follow same steps as in this recipe just use your microwave. Also, be adventurous, this squash is fabulous with butter and dried italian herbs, or drizzled with rosemary infused olive oil (a cinch to make) if it sounds good on pasta it will be great with this squash! Read More
(409)
Rating: 5 stars
07/27/2009
This was delicious. I added quartered campari tomatoes to the sautee. Threw the squash in a buttered casserole dish, mixed in the sautee and topped with an italian cheese blend. Baked until cheese was bubbly. Awesome! Read More
(148)
Rating: 4 stars
05/08/2009
This is very good. Although this was my very first time preparing and eating spaghetti squash. It's easy to prepare and doesn't require a lot of ingredients. Next time I will add more seasoning, maybe parsley or other herbs, and roast the squash 10-15 mins longer so it's not as crunchy and more tender, I will use this again, thanks (: Read More
(125)
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Rating: 5 stars
03/28/2011
I've never prepared spaghetti squash before so this was a really good way to learn how to prepare it. Definitely do as the first reviewer instructed and poke holes in it and microwave for 10 minutes on high before baking. Even with doing that I still baked it at 350 for 45 minutes. I let it cool and followed the rest of the directions. I cut back on the garlic using only one clove and used about 1/4 cup of chopped onion. All it needed was a bit of salt, pepper, and some parsley for color. Simple and delicious! Read More
(79)
Rating: 5 stars
07/07/2011
This recipe is a very familiar way of cooking spaghetti squash for me which I appreciated as a reference for cooking time although I shaved off a few minutes since my spaghetti squash was small. I also appreciated the idea of letting the squash cool somewhat before shredding - duh. I have always struggled with a piping hot squash as I awkwardly tried to shred it without burning the heck out of my hands! Other than substituting shallots for the onion I prepared this as directed using butter. Garnished with fresh minced parsley this was simple pretty and delicious. Read More
(57)
Rating: 4 stars
05/08/2009
lacked flavor so I added some diced tomatoes with olive oil and basil and topped with parmeasan cheese and it was delish. Read More
(55)
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Rating: 5 stars
09/17/2009
Spaghetti squash is delicious all by itself with a little salt and pepper. Tonight I decided to really spice it up. I baked it like the recipe said, while baking I sauteed onion, a tsp. fresh garlic and mushrooms in a bit of EVOO and Smart Balance Butter. I then added the spaghetti squash, sprinkling with salt and pepper, putting on a serving platter then finishing off with fresh garden roma tomatoes....It was amazing alot of flavors popping in your mouth. My family has always loved spaghetti squash or any squash for that matter. Enjoy! Read More
(45)
Rating: 5 stars
02/06/2009
Delicious and quick if you roast the squash the night before. Read More
(37)
Rating: 4 stars
06/16/2009
I only used this recipe as a reference to bake my squash as I have never made this particular squash before. I left out all the other ingredients because once I tasted the spaghetti squash for the first time I realized it didn't need a thing! Read More
(32)
Rating: 1 stars
04/23/2009
I did not care for this. I had to apologize to my dinner guests and warn them about it before they tried it. I used more squash and less garlic and onion and yet the squash was way over garlicy! It was unedible but we all tried a bit. My sister in law said using onion or garlic with fresh vegetables really holds the flavor and can be overpowering. I learned this the hard way! Read More
(20)
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