Garlic Herb Spaghetti Squash

If you haven’t tried any of my recipes yet, please do me a favor and try this one! It is about as basic as it comes yet so delicious and filling. Spaghetti squash is a winter squash that once baked, can be shredded into strands resembling pasta. This dish comes together in about 40 minutes, but most of the time the squash is cooking and you can really do the other steps and prep in about 10 minutes. There are about a million different spaghetti squash recipes out there and you can get really creative! This recipe is pretty much just the basic spaghetti squash recipe so feel free to add different sauces, cheeses and proteins! One of my favorite parts about this dish is that once cooked and shredded, there tends to be a little bit of extra liquid in the squash. When you add the grated parmesan cheese it combines with the liquid to create a velvety and creamy sauce! Some recipes will call for draining the liquid from the squash and in my opinion that is completely unnecessary. I like mixing the toppings in the squash skin and eating from there because it uses less dishes and makes cleaning up a breeze! If you have any questions or suggestions please send me a DM, text me or send me a message through this website! 

Serves 2

Ingredients: 

1 medium Spaghetti Squash 

5 fresh Basil Leaves 

4 sprigs of Parsley 

2 sprigs of Thyme 

2-3 Garlic Cloves 

2 tbsp of Butter 

1 tbsp of Olive Oil 

⅓ to ½ cup of Grated Parmesan 

Pine Nuts 

Salt & Pepper 

1. Preheat the oven to 425. Pierce the spaghetti squash a few times using a fork or knife. Microwave the whole squash for about 5 minutes. This will make it much easier to cut and help to reduce the cook time. 

2. Slice the squash in half lengthwise using a large and sharp knife. Use a spoon to scoop the seeds out of the squash. Drizzle the inside of the squash with a little bit of olive oil and sprinkle with salt and pepper. 

3. Place the squash cut side down on the baking sheet and bake for 30 minutes.

4. Once the squash is done baking let it cool for a few minutes. Finely chop the herbs and garlic. Use a small pan to melt 2 tbsp of butter over low heat. Add the minced garlic and thyme to infuse the butter. Be sure to do this over low heat and not to burn the butter or garlic. 

5. Use a fork to shred the flesh of squash. Once you have shredded most of the squash add a little bit of the garlic butter mixture and sprinkle or grate parmesan cheese. Stir to combine and top with pine nuts, basil and parsley!