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I’m in love with spaghetti squash. It has to be one of the most versatile veggies on the planet. Seriously, you can make almost any type of savory flavor and it will go with spaghetti squash. Another reason to love spaghetti squash is it is SO SIMPLE to make! The only time consuming part of this recipe is the baking that the squash has to do; other than that, it hardly takes any prep.
So, to get started to make 4 servings, you will need:
- 1 large spaghetti squash
- 1 large onion
- 4 garlic cloves
- 2 tablespoons of Irish butter
- salt & pepper
To prep your squash, you need to score it with a knife lengthwise where you will cut it later. Make sure in a few places you stick your knife all the way through, but the whole thing doesn’t need to be cut.
Microwave your squash for 5 minutes to get it tender enough to cut all the way through. Also, preheat your oven to 400.
Open up your squash
Scrape out all the seeds and guts with a fork. (yes, you can bake and eat them like pumpkin seeds!) You can also start your compost with these!
Rub down the inside of the squash with your Irish butter and cover with salt and pepper. This butter is THE SHIZ, BTW. So yummy!
Put it on a baking sheet (I also use a baking mat to cut down on dishes) face down. Bake for 45 minutes. Also, I like using my baking mat to cut down on aluminum foil. You can find one on amazon here.
While your baking, cut up your onion and garlic and sauté them in a pan. I love my copper pan. No oil or butter needed for this step! Cook until onions are clear and put to the side
I also made this veggie salad while I was waiting on the squash to cook. It was so easy, and you can seriously customize it in so many different ways.
Here’s what I did for it.
- mix together in a large bowl:
- 2 15oz cans black beans, drained and rinsed
- 1 14oz can of diced tomatoes
- 2 cups of frozen corn kernels
- 1 small can of diced green chili, drained
- 1 15oz can of green beans, drained
- 1/2 large purple onion, diced
- 2 garlic cloves, chopped
- 1 Tbs lemon or lime juice
- 4 mini bell peppers (or 2 large ones)
- 1/4 cup of olive oil
- 1 Tbs cilantro
- salt and pepper
That’s it for your veggie mix! The frozen corn will cool everything down and thaw at the same time, and it will be perfect temp by the time your squash is ready!
Pull the squash out of the oven and scrape out the meat of the squash into your frying pan (careful, it’s HOT, duh!) with the onions and garlic. Cook for about 5 minutes on medium.
Top with parmesan and enjoy!!
Here’s a pretty pin to put up on your pinterest recipe board!
Simply Spaghetti Squash
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