How long it takes: 50 minutes Equipment you’ll need: baking pan Servings: 4 to 6 side servings My family loves spaghetti squash. I often stuff it with whatever strikes my fancy. We love pizza stuffed spaghetti squash and chicken fajita stuffed spaghetti squash as a main course. You can go crazy adding whatever you like to your “pizza” or “fajita.” For a simple side dish, I like to serve spaghetti squash with Parmesan and herbs. It’s a healthy straightforward recipe that can take the place of potatoes, rice, or pasta. You can also add spaghetti sauce (or any of your favorite sauces) to the squash. Try it with this vegan bolognese for a healthy, filling meal! We love it topped with a couple of fried eggs.
How To Make This Spaghetti Squash Recipe
Choose your favorite way to cook the squash. I prefer to bake the squash and that’s how I’ve written the recipe card below. However, be sure to check out my post about how to cook spaghetti squash! I cover five different methods so whether you want to cook it slow or fast, there will be a method for you. There’s even a video included for the trickiest (but best) method. Separate the strands. Once the squash is cooked, let it cool just long enough so that you can handle it without burning your fingers. Use a fork to separate the fibers. The strands should look somewhat like spaghetti. Gently pull them away from the sides of the squash. You can either leave the strands in the shells or scrape them out into a serving bowl. Add flavor. I like to add butter, Parmesan cheese, freshly chopped herbs, salt and pepper to the strands of squash. I often choose parsley and/or basil because I have it in my garden but you can use whatever you like. Add oregano if you’re serving the squash with spaghetti sauce. If you’re making this as a flavorful side for chicken or fish, you might want to try adding a little fresh dill. Chives are great too!
Recipe Variations
Vegan: Leave out the cheese or use a vegan cheese. Use olive oil instead of butter. Whole 30: Use ghee instead of butter and leave out the cheese. Herbs: Feel free to use your favorite herbs, fresh or dried. Fresh basil, parsley, dill, oregano, and chives are good choices. I like to use what I happen to have in my herb garden. You can combine herbs, too. If you choose to use dried herbs, use less, about ⅓ of the amount, since dried herbs are more potent. Try my homemade Italian seasoning.
Storing & Reheating Leftovers
Refrigerate: Cooked spaghetti squash can be refrigerated in a covered dish for up to 4 days. The herbs will lose a little of their fresh, bright flavor but this dish still tastes great. I like to add a few more fresh herbs to liven it up again. Freeze: If you cooked extra spaghetti squash, it can be frozen for up to 6 months. Freeze it before you add the extras (butter, cheese, seasonings). Scrape the squash out of the shells, place in a colander, and drain any excess moisture. Place in a freezer bag, flatten, seal and freeze. Thaw and drain again if necessary before reheating. Reheat: Individual portions can be microwaved until heated through. Larger amounts can be reheated over medium-low heat in a frying pan, stirring frequently. Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #73. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly. Quick-Start Guide!
