What makes this spaghetti squash with sauce ‘super’? It looks and feels like spaghetti BUT it is low in calories, has only a fraction of the carbs and, best of all, it’s a vegetable! It’s all in how you prepare it and this butter sauce makes it heavenly!
This is one of the coolest vegetables. It is so amazing that you can bake this squash in the oven, take it out, shred it with your fork, and make it look like something completely different.
How do you make spaghetti squash?
There are two ways that I know of to make spaghetti squash. One is steaming it on the stove. The other is baking the fun squash like I did.
And when you add a delicious butter sage sauce. Oh, YEAH! That’s why this spaghetti squash with sauce is so worth it!
Does it taste like spaghetti?
I’d love to answer that question with a yes, but it doesn’t. You would never be fooled into thinking it was that pasta, but you know what? If you add a delicious sauce like the one that I used to prepare this delicious dish, you will not miss spaghetti.
I love that when you eat spaghetti squash you are eating a meal with fewer calories, a fraction of the carbs AND a vegetable?
- Always wash your vegetables as even organic veggies have residues.
- Use a kitchen serving spoon to scrape out the seeds and pith. Make sure to scape against the flesh.
- Don’t sweat it if you have a few fibers sticking to the flesh as it doesn’t make a difference.
- If you are like me and hate to get your hands dirty, it’s okay to wear vinyl gloves while cutting and de-seeding the squash.
- Everyone’s oven is different, so the timing will vary. My squash took 40 minutes, so check it at 40 minutes and if it doesn’t shred easy with a fork, continue cooking at 5 minute increments.
- You want the spaghetti squash to still have some ‘chew’ to it, but not be mushy so watch the cooking time.
- When shredding the spaghetti squash, don an oven mitt and hold the squash in the hand with the oven mitt.
- Hold the squash in your hand and dig the fork in and pull down the length of the squash.
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How to make spaghetti squash with sauce
Pre-heat the oven to 400 degrees Fahrenheit. Also get a large baking dish, a knife and a large spoon.
Wash and dry a spaghetti squash. (A)
Carefully cut the squash in half and take a large spoon and scoop out the insides. (B)
Add an inch of water on the bottom of a baking dish and spaghetti squash upside down in the dish. (C)
Bake for 45 minutes. (D)
Use a fork to shred the spaghetti squash into strands. (E)
Meanwhile as the squash is cooking, giving yourself at least 15 minutes, gather the onion, butter and spinach. (F)
Add broth, wine, butter, sage and spinach and stir until it has wilted. (H)
Transfer the shredded spaghetti squash out of the skin and into the wok with the veggies and mix it all together and heat it for an additional 2 minutes to get the flavors to meld with the squash.
I ladle some out into some bowls and make the salads. Christopher and I are having a great meal!
You can serve this as either a main dish like we did or a side dish.
Other popular vegetable recipes from Dishes Delish:
I hope you enjoyed this spaghetti squash with sauce recipe!
And as always, may all your dishes be delish!
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Baked Spaghetti Squash with Sauce
- 2 tablespoons olive oil
- 1 onion chopped
- ¾ teaspoon salt
- 2 teaspoons garlic paste or 2 cloves of garlic crushed
- 6 ounces chicken broth
- 3 ounces white wine
- 4 tablespoons butter
- 10 leaves sage
- 2 cups spinach a few handfuls
- Pre-heat oven to 400 degree Fahrenheit
- Slice squash in half, length-wise
- Scoop out insides, toss them in the compost
- Put 1 inch of water in a 13 x 9 baking dish
- Place squash halves face down in pan
- Put in oven uncovered for 45 minutes
- With 15 minutes left on your squash timer, heat wok or sauté pan on medium heat
- Add oil
- Add onion and sauté for 8 minutes
- Add garlic and sauté for 2 additional minutes and turn the heat off under the pan
- Test squash to see if you can shred it easily
- Put on an oven mitt and pick up squash, one half at a time
- Take a fork and dig into the flesh at the top of the squash and pull down, I leave the shredded squash in both of the halves to keep it warm
- Turn heat back on under the sauté pan
- Add broth, wine, butter, sage and spinach and cook until spinach has wilted
- Stir in the squash mixture and cook for 2 minutes so flavors are melded
- Always wash your vegetables as even organic veggies have residues
- Use a kitchen tablespoon to scrape out the seeds and pith. Make sure to scape against the flesh
- Don’t sweat it if you have a few fibers sticking to the flesh as it doesn’t make a difference
- If you are like me and hate to get your hands dirty, it’s okay to wear vinyl gloves while cutting and de-seeding the squash
- Everyone’s oven is different, so the timing will vary. My squash took 40 minutes, so check it at 40 minutes and if it doesn’t shred easy with a fork, continue cooking at 5 minute increments
- You want the spaghetti squash to still have some ‘chew’ to it, but not be mushy so watch the cooking time
- When shredding the spaghetti squash, don an oven mitt and hold the squash in the hand with the oven mitt
- Hold the squash in your hand and dig the fork in and pull down the length of the squash