Spaghetti Squash is such a great vegetable!

I love the spaghetti like strands it turns into once baked and scraped out with a fork. It’s a great alternative to spaghetti in traditional pasta dishes & so much better for you.

It’s been about a year since we’ve started cooking with Spaghetti Squash.  This was the first recipe we tried and is still #1 in our books.  We’ve tried a few different variations, but this one is so simple and delicious that none others compare.

You could even add a few crushed chili flakes while cooking the butter and garlic for a little added heat.

Adapted from Steamy Kitchen

1 Small Spaghetti Squash, cut in half lengthwise
2 tbsp butter
1 tbsp olive oil
2-3 cloves garlic, finely minced
1/4 cup basil, diced
1/4 cup parmesan cheese, shredded
Salt and Pepper

Heat oven to 375F. Cut squash in half lengthwise.  Using a spoon, scoop out and discard seeds. Place, face up, on baking sheet lined with parchment paper. Brush lightly with olive oil and sprinkle with salt and pepper. Bake for about 20-30 minutes or until a fork pierces squash with little resistance.

Meanwhile, heat olive oil and butter in a saucepan on medium-high heat.  Add garlic and cook until garlic becomes lightly toasted and fragrant.

Once squash is cooked, remove from oven and let cool slightly.  Once you can hold onto squash, separate strands with a fork and transfer to saucepan with butter and garlic. Add basil and let cook for a few minutes until all ingredients have combined.  Stir in parmesan cheese and serve warm.