This simple dish is easy and versatile. Use it as a spaghetti replacement (duh! it’s in the name!) or as a base for just about anything you want to put on top of it. I know there are a lot of microwave spaghetti squash recipes out there, but roasted adds a nuttier flavoring and an “al dente” texture that is just superb.
We did the recipe as a simple infographic … let us know below how you use spaghetti squash. Enjoy!
Cooking Tips. In the recipe below it calls for 1/4 teaspoon dried basil, if you’re using fresh, go as much as 1 tablespoon for amazing flavor. Also feel free to sub oregano or even tarragon.
(psst, we’re geekily proud of this graphic and we’d love it if you’d share!)
- 1 medium to large spaghetti squash
- 1 tablespoon of olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon dried basil (or sub fresh if you have, but increase to a tablespoon)
- Preheat oven to 400°F
- Slice spaghetti squash in half, lengthwise
- Scoop out all of the seeds and any “spongy” material within the seeds, you want the hard outer walls only.
- Combine olive oil, salt & basil into small bowl (feel free to substitute any other herb you’d like)
- Using a brush, liberally coat the interior of the spaghetti squash
- Cook for 40 to 45 minutes, the larger the squash, the longer it’ll take, when it’s fork tender, it’s done.
This cookbook has some great ideas for spaghetti squash. The Passionate Vegetable. Let us know your favorite spaghetti squash recipe, perhaps you’ve even found a fantastic way to microwave it.