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!
Two questions that need answering for spaghetti squash!
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? YES!
How cool is that? Wouldn’t you say that was super? I know I would! Especially this spaghetti squash with sauce recipe is so worth making!
On to Spaghetti Squash with Sauce Recipe
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, an make it look like something completely different!
Pre-heat the oven to 400 degrees Fahrenheit.
I cut the squash in half, length-wise. I scoop out the ooey-gooey insides by taking a kitchen tablespoon and just scraping around the center. I try to get it as clean as I can but I don’t sweat it if some of the fibers are still stuck to the squash.
When I’m done, I toss the mess of fibrous seeds away.
I get my baking dish and put some water in the bottom, filling it approximately 1 inch. I place the clean squash halves face-side down in the pan.
Time to put the squash in the oven for 40 minutes.
15 minutes before the timer is up, I gather my onion, butter and spinach.
I cut the onion in slices and I heat up my wok. Once it has heated up, I add 2 tablespoon of olive oil and put the onions in. I sauté them for 8 minutes before adding 2 teaspoons of garlic paste, salt and continue cooking for another 2 minutes.
I turn the heat off under the wok and take the spaghetti squash out of the oven. I place one of the spaghetti squash halves on my cutting board and get ready to shred it! Look at that steam! I always test it at this time to make sure it’s done. You want the spaghetti squash to still have some ‘chew’ to it, but not be mushy. If it’s not done, put it back in for 5 minute increments.
Now for the FUN! It’s a shredding party! So, grab your forks and fork it! I usually put on an oven mitt and hold the squash in one hand as I dig the fork in and pull down the length.
Here are one of the halves totally shredded. Isn’t it glorious? I can’t believe how beautifully spaghetti-like it is.
I shred the other half and leave the shredded spaghetti squash in the skin to keep it warm.
Now it’s time to turn the heat on under the sauté pan again and toss in the spinach, along with some butter, chicken broth, wine and fresh sage leaves.
I transfer the shredded baked spaghetti squash out of the skin and into the wok with the veggies so it becomes spaghetti squash with sauce. I mix it all together and heat it for 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.
I hope you enjoyed this spaghetti squash with sauce recipe!
Please feel free to leave me a comment. Do you like spaghetti squash, and if so, how do you serve yours? You can also Pin any photo to Pinterest or yum the recipe to Yummly!
And as always, may all your dishes be delish!
- 2 tablespoons olive oil
- 1 onion chopped
- 3/4 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 and spinach and cook until spinach has wilted
- Stir in the squash mixture and cook for 2 minutes so flavors are melded