Looking to make a delicious and simple spaghetti squash recipe with virtually no effort? This recipe is simply baked, sliced, scooped, and sautéed for the perfect comfort meal with little to no effort.
This recipe is made with strands of salty, buttery spaghetti squash with the perfect amount of garlic topped with fresh parsley and parmesan.
- Spaghetti Squash (3-4 pounds)
- Olive oil (2 tablespoons)
- Onion, diced or sliced (1 half)
- Garlic, diced (1 clove)
- Butter, salted or unsalted (2 tablespoons)
- Parsley, dried or fresh (1 teaspoon)
- Salt (½ teaspoon)
- Parmesan cheese (as desired)
- Prepare: Preheat the oven to 350° F or 177° C. Prepare a baking sheet with tin foil and spray it with oil.
- Bake: Place the whole spaghetti squash on the baking sheet and bake for 45 minutes to 1 hour.
- Saute: Once the spaghetti squash is fully baked, add olive oil and onions to a frying pan on medium heat. Let the onions sweat for about 5 minutes. Add the minced garlic and cook for 1 minute or until fragrant. While the onions and garlic are cooking, slice the spaghetti squash longways. Scrape the strands from the squash (the “spaghetti”) into a bowl using a fork, and set aside. Add the butter to the pan. Once melted, add the spaghetti squash strands into the pan and slowly mix, coating the strands in the buttery mixture.
- Combine: Add and mix the parsley and salt to the mixture.
- Garnish: Top with parmesan cheese and additional parsley, as desired.
Frequently Asked Questions
It can be served as a single meal or as a side! It’s perfectly hearty whichever way you decide.
Place the leftovers in an airtight container in the refrigerator for up to 1 week, or freezer for up to 3 months.