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Spaghetti Squash with Butter and Parmesan (our favorite way to eat it!)


  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 10 min
  • Cook Time: 40 min
  • Total Time: 50 minutes
  • Yield: Serves 4-6 1x

Description

A classic, simple, and delicious pasta dish is reinvented with this spaghetti squash with butter and parmesan recipe!


Scale

Ingredients

  • 3 pounds of spaghetti squash (1 large or 2 small)
  • 2 to 3 tablespoons of butter
  • 1/4 to 1/3 cup shredded parmesan cheese
  • Salt and pepper to taste (be generous)

Instructions

  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper for easy clean up.
  2. Give the squash a quick rinse.
  3. Cut the blossom end and stem end off of the squash.
  4. Cut the squash into rings that are 2 inches wide.
  5. Use a spoon to scrape out any seeds from the middle of the rings.
  6. Place the rings on the baking sheet, and sprinkle lightly with salt.
  7. If you have time, let the rings rest for 15 minutes (so that the salt will bring some of the water out of the squash — this helps but isn’t crucial.)
  8. Cover the pan tightly with foil, and bake for 10 minutes (the foil helps to steam the squash).
  9. Uncover and bake for an additional 20 to 30 minutes, until the squash is very tender and pulls apart with a fork.
  10. Remove from the oven and shred. Add the shredded squash to a medium bowl, and discard the skin.
  11. Toss the shredded spaghetti squash with the butter, parmesan, and plenty of salt and pepper to taste.
  12. Serve right away.

Notes

  • Sometimes I’ll leave the spaghetti squash inside the little rounds that it baked in and add a little butter, parm, and salt and pepper to each one. It’s like making single serve portions, and my kids think that it’s fun to eat it out of the skin.
  • You can find my pretty speckled enamelware dishes from Rove and Swig. I’m OBSESSED.
  • Category: side
  • Method: bake
  • Cuisine: American

Keywords: spaghetti squash, low carb, vegetable side, side dish, side, healthy