Garlic & Romano Spaghetti Squash Pasta

Winter squash season is here! We have come to enjoy many new ways to enjoy winter squash and so far, this preparation is our favorite for spaghetti squash.  As the name implies, spaghetti squash comes out a bit spaghetti-like.  It’s best undercooked a tad…al dente if you will.  This recipe comes to me via Ina Garten, from the cookbook “Cooking for Jeffrey”.  While part of me cringes inside at the title, it’s true that I do most of my best cooking when I’m cooking for Daniel or Daniel + friends.  It isn’t as fun to cook for one but then again, that is a form of self-care that is probably worth it.  Plus, it’s cheaper more thrifty.

So like always I’ve adjusted the recipe a little to our tastes but largely keep to her measurements.  This comes out great every time and tastes just as good reheated (yay leftovers!) so it gets an A+ from me.  Did I mention that this squash is low calorie, high in fiber, potassium, Vit B6, manganese and Vit C? I estimate that the calories in this dish is only about 125-150 calories per cup adding in the butter/oil and cheese as contributing the majority of the calories.  The yellow adds a pretty pop to any plate and all that fiber is filling too.

Messy Ingredients:

  • 4lb spaghetti squash (one large one)
  • 2T butter
  • 6 garlic cloves, minced
  • 1/4 cup grated Romano or Parmesan cheese (I prefer Romano)
  • 2 T Italian parsley, minced
  • 2T olive oil + more for brushing
  • 4t kosher salt, divided
  • fresh ground pepper

Set your oven to 400ºF. Carefully cut the squash in half and scoop out the seeds and goop. Set the halves, cut side up on a foil lined baking sheet.  Brush with olive oil and fill the depression with 3-4 T of water.  Sprinkle 2t salt and fresh ground pepper over each of the halves. Bake for an hour. The fibres should pull away in strings without much effort using a fork.  When they’re cool enough to scrape out, empty the squash shells into a bowl.  Meanwhile, add 2T of the olive oil and 2T butter to a large pot or saute pan over medium heat.  Let the butter bubble then add the minced garlic. Cook 1-2 minutes without browning the garlic, stirring frequently.  Add the shredded squash and toss well to coat evenly with the butter/oil.  Once warm add the grated cheese, parsley, 2t salt and pepper.  Stir well to combine, add more salt or pepper to your liking and serve!

This dish is great as a side on its own or can be used as a base for spaghetti bolognese or other pasta dish – just leave out some of the salt and butter and let the flavors of your sauce meld with it.



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