Spaghetti Squash Saute

Spaghetti Squash Saute

147
joycekling 1

"Quick simple side dish that can be served with anything."

Ingredients 15 m {{adjustedServings}} servings 165 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.
  2. Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.
  3. Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.
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Reviews 147

  1. 177 Ratings

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mustangwine
8/19/2009

I grow my own spaghetti squash and cannot say enough about this wonderful veggie! FYI...to speed up the process with no change to the taste or texture, use the MICROWAVE!!! a nice medium (typical) sized squash takes about 10 mins on high in a shallow baking dish with a small amount of water and salt to create steam. follow same steps as in this recipe just use your microwave. Also, be adventurous, this squash is fabulous with butter and dried italian herbs, or drizzled with rosemary infused olive oil (a cinch to make) if it sounds good on pasta it will be great with this squash!

cookforfunvt
7/27/2009

This was delicious. I added quartered campari tomatoes to the sautee. Threw the squash in a buttered casserole dish, mixed in the sautee and topped with an italian cheese blend. Baked until cheese was bubbly. Awesome!

Cat Lady Cyndi
5/8/2009

This is very good. Although this was my very first time preparing and eating spaghetti squash. It's easy to prepare and doesn't require a lot of ingredients. Next time I will add more seasoning, maybe parsley or other herbs, and roast the squash 10-15 mins longer so it's not as crunchy and more tender, I will use this again, thanks (: