Since Fall is here, I’ve been thinking about my winter recipes lately. I love all types of squash, and experimenting with them is fun. If you search “spaghetti squash” on Pinterest, it’s crazy how many different ways you could cook with it.
Most of the time I just bake it in the oven with a little olive oil and pepper. Even though it’s not heavily seasoned, I love the way it tastes. Sometimes less is more! Here is an upgraded version of my basic recipe :)
You can serve it as a side dish with any type of food. I think it would go great with chicken and fish entrees. Enjoy!
- 5 cups cooked spaghetti squash
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 tablespoons light butter
- 1/4 cup dry wine
- 1/8 cup white balsamic vinegar
- Juice and zest of 1 lemon
- 1/8 cup pecorino romano cheese, grated
- 1/8 teaspoon oregano
- Ground pepper to taste
- Preheat oven to 375 degrees F.
- Cut squash in half and remove seeds. Rub with olive oil and season with ground pepper.
- Bake for 45 minutes. Then scrape squash with a fork in to "spaghetti".
- Saute garlic in olive oil and light butter until soft.
- Add the remaining ingredients and simmer for 10 minutes.
- Stir sauce into spaghetti squash until well combined.
- Wait to prepare the sauce when squash has 20 minutes left to cook.
Next on my cooking wish list for this food is Parmesan Spaghetti Squash. It sounds so yummy and I’ve seen a bunch of recipes I’d like to try. How do you cook with spaghetti squash?