Baked Spaghetti Squash

A forkful of spaghetti squash with sauce and spinach over the grey bowl - squash

This delicious vegetable is so versatile. It can be mixed with so many things (like gravy) to change the taste! It's like eating pasta without the calories or carbs!

Course Dinner

Cuisine Vegetable

Keyword spaghetti squash

Prep Time 5

Cook Time 55

Servings

Calories 133kcal

Author Elaine Benoit

Equipment

Ingredients

1 large spaghetti squash
2 tablespoons olive oil
1 large 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)

Instructions

Pre-heat oven to 400 degree Fahrenheit.
Slice squash in half, length-wise. Scoop out the insides and toss them in the compost or garbage.
1 large spaghetti squash
Put one inch of water in a 13 x 9 baking dish and place the squash halves face down in the dish.
Put in oven uncovered for 45 minutes.
With 15 minutes left on your squash timer, heat wok or sauté pan on medium heat. Once it heats up, add the oil.
2 tablespoons olive oil
Once the oil shimmers, add onion and sauté for 8 minutes.
1 large onion
Add garlic, and salt and sauté for 2 additional minutes and turn the heat off under the pan.
2 teaspoons garlic paste, 3/4 teaspoon salt
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.
6 ounces chicken broth, 3 ounces white wine, 4 tablespoons butter, 10 leaves sage, 2 cups spinach
Stir in the squash mixture and cook for 2 minutes so the flavors are melded.
Serve
Enjoy

Notes

Tips for making this glorious dish:

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

Nutrition