Photo courtesy of Jaden Hair at Steamy Kitchen.
This past weekend my in-law’s neighbor brought over some produce from his garden. I was particularly excited when my mother in-law shared the goods… obviously I love free food, ESPECIALLY veggies!! We walked away with a HUGE watermelon, 1 acorn squash, and 2 spaghetti squash. Not too shabby if you ask me!
I first tried spaghetti squash a couple years ago and really enjoyed the flavor and versatility of this fall-friendly find. Yesterday, I knew I wanted something simple and healthy for lunch, so I popped the whole squash in a 350 degree oven for ~60 minutes, got my exercise on, showered, and cut in to the squash by cutting off the top, slicing vertically in half, scooping out the seeds to discard, and scraping out the noodle-like layers of squash, as shown above.
I then decided to try a recipe I found courtesy of Jaden Hair at The Steamy Kitchen. It looked fantastic!
See? I told you! Photo courtesy of Jaden Hair at The Steamy Kitchen.
Just heat a little butter and garlic in a skillet, add your spaghetti squash, some herbs, a little Parmesan, and you’re good to go! It’s as simple as that! I had a big side of watermelon and a square of 86% dark chocolate to go along with my meal. I was satisfied for the next several hours! The flavors in this dish are incredible. I loved how garlicky this dish turned out!
Oh and did I mention how healthy spaghetti squash is? It not only contains cancer-fighting carotenoids, but also omega-3 fatty acids, folate, vitamins A, C, and B vitamins. Oh, and these nutrients are best absorbed with a little fat…so please don’t leave it out!! What are you waiting for? Get cooking!
Sauteed Spaghetti Squash
Courtesy of The Steamy Kitchen
Serves 2
- 1-2 tablespoons butter
- 1-2 cloves of garlic (I like it with more garlic, personally)
- 1/4 c. of chopped, fresh parsley
- 2-4 tablespoons freshly grated Parmesan cheese
- 1 spaghetti squash
- salt and pepper, to taste
Directions:
Preheat oven to 350 degrees. Bake whole, un-sliced squash ~60 minutes or until you are able to cut easily with a knife. Slice off the top and cut in half vertically. Scoop and discard the seeds. Use a fork to get out the layers of spaghetti squash. Set aside.
Heat a medium skillet over medium-high heat and add butter and garlic. Cook ~1 minute and then add squash, parsley, and cheese. Cook until heated through. If you like it less mushy and crispier, turn up the heat and cook a little longer. Serve, garnish with more parsley and Parmesan, and dig in!
Nutritional Profile: 228 calories, 15.9 g fat (9.7 g sat.), 17 g carbohydrate, 3.6 g fiber, 6 g sugars, 7.3 g protein, 280 mg sodium, 382 mg potassium
QUESTION: What’s your favorite recipe for spaghetti squash?
We serve a classic marinara sauce over spaghetti squash with some freshly grated parmesean cheese. Yum! I want one now! What a great fall treat. Thank you for taking the time to share it with me. I’m sipping on tea and about to start on breakfast…I wish I had something like this to start my day with (but in one way, I do!) I hope you have a great week.
Spaghetti Squash is awesome. I love it when I use it with maninara. It is extremely filling and tasty.
Oh YUM!!! Spaghetti Squash is the BEST!
Yay! I have a spaghetti squash ready to use and this is a great (new to me) way to use it! Thanks for sharing the recipe.
The absence of spaghetti squash from Australian markets is something that pains me. I keep thinking one day I’ll stumble on it, or find it has a different name here, but I am yet to do so!
I’m loving spaghetti squash! I recently made it in the slow cooker with sage and earth balance butter…soooo good!
Wow, this sounds incredible.. And so simple!
I usually use it as a sub for pasta and add marinara. Can’t wait to buy another one at the store.
Looks fantastic! I need to get some spaghetti squash
I actually didn’t know about the omega-3′s in spaghetti squash…now I love it even more
I think simple is the way to go with spaghetti squash…it’s flavorful and sweet on it’s own!
I’m seeing spaghetti squash everywhere… And that’s a good thing! First time seeing fried spaghetti squash, it looks so good!
YUM! This sounds delicious!
Right now I’m addicted to delicata squash. I discovered it this year and now I’m addicted. It is SO good!
Thank you for sharing this! I have only made spaghetti squash one time before and it was fabulous! However, I could use some new ideas
I love spaghetti squash! My favorite way to eat it is by putting marina meat sauce on top with some green veggies!
I used to eat spaghetti squash all the time… don’t know why I have forgotten it lately ;-( I’m totally picking some up soon after seeing this.
That is exactly how I make my spaghetti squash! Sometimes I’ll also put a little marinara on as well, but I like it simple!
OMG I am OBSESSED with spaghetti squash!! I’m totally making this. YUM!!!!
I love spaghetti squash! This recipe looks delicious!
Ok I honestly haven’t been brave enough to tackle a spaghetti squash. This gives me hope!
I’ve never made spaghetti squash like that before…….sounds awesome!
Fabulous recipe!! I’m definitely cooking the spaghetti squash I have tonight!!
I’ve use spaghetti squash to make lasanga….just using the squash in place of the noodles and layering it with lasagna sauce and the mozzerella and ricotta or cottage cheese. We love it this way!
Free veggies are always welcome! I have to say, I’m not normally a fan of spaghetti squash when it’s made to “mock” something else (mainly pasta) but I made an enchilada spaghetti squash dish a couple of weeks ago that was awesome! Spicy and filling