The spaghetti squash is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.
Spaghetti squash is one of my favorite vegetables! It’s truly amazing because it’s delicious, healthy, and can be used anywhere you would use pasta! The best part is it has only 40 calories and 8 grams of carbs per cup, verses traditional pasta that has 200 calories and 40 grams of carbs per cup! It can be baked, boiled, sautéed, or even microwaved, but regardless of which way you choose, it’s surprisingly simple to prepare! You can sauté veggies like onion, zucchini, and spinach and add it to the dish. You could add ground turkey or beef to make a meat-sauce to pour over top!
Looking for something different yet still familiar, pair the squash with Parmigiano-Reggiano. Serve along with a roasted chicken and a simple green salad for a no-fuss supper.
1 large spaghetti squash
4 tablespoons olive oil
Kosher salt
Freshly ground black pepper
2 medium garlic cloves, finely chopped
1 small onion, finely chopped
3/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for serving
Heat the oven to 400°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 2 tablespoons of the oil and season generously with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes.
Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape the flesh with a fork to make long strands; set aside.
Heat the remaining 2 tablespoons of oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the garlic and onion, season with salt and pepper, and cook until softened and lightly browned, about 3 minutes.
Add the reserved squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. Remove from the heat and add the cheese a handful at a time while tossing the squash to evenly coat. Serve with freshly ground black pepper and extra cheese.
Tags: fresh ground pepper, Garlic, Kosher salt, olive oil, onion, Parmigiano-Reggiano cheese, Spaghetti Squash
