A classic, simple, and delicious pasta dish is reinvented with this spaghetti squash with butter and parmesan recipe!
- 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)
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper for easy clean up.
- Give the squash a quick rinse.
- Cut the blossom end and stem end off of the squash.
- Cut the squash into rings that are 2 inches wide.
- Use a spoon to scrape out any seeds from the middle of the rings.
- Place the rings on the baking sheet, and sprinkle lightly with salt.
- 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.)
- Cover the pan tightly with foil, and bake for 10 minutes (the foil helps to steam the squash).
- Uncover and bake for an additional 20 to 30 minutes, until the squash is very tender and pulls apart with a fork.
- Remove from the oven and shred. Add the shredded squash to a medium bowl, and discard the skin.
- Toss the shredded spaghetti squash with the butter, parmesan, and plenty of salt and pepper to taste.
- Serve right away.
- 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