My Italian grandfather, Pop, Alfredo Marchese, passed down his favorite recipe to me. I loved cooking this with you while the opera was playing! Serve over polenta or spaghetti and drizzle sauce over everything. My Italian grandfather used to make this sauce for chicken and game, primarily rabbit. Mangia!
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- cooking spray
- 1 spaghetti squash, halved and seeded
- ¼ cup butter or margarine
- 1 small onion, chopped
- 2 cloves garlic, finely chopped
- salt and pepper to taste
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.
- Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.
- Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.
Nutrition Facts
| Calories | 165 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 8 g |
| Sodium | 113 mg |
| Sugars | 1 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Use your instant pot to cook it then you can do the sautéing when you are ready. Instant pot is 9 minutes.
This was my first time making spaghetti squash and it came out wonderful! I didn’t add the onion as my sister doesn’t like them and instead added spinach, which was a great mix. It didn’t take 48 hours for the two of us to finish this.
The first change to the recipe was to saute some chopped grape tomatoes and fresh spinach into the onion and garlic (I used 6 cloves of garlic). I added a 1/4 cup jar parmesan cheese to the pan (when the squash was placed in after roasting) and sprinkled in some dried italian seasoning and parsley. I chopped some fresh oregano into the pan. Let all the flavors cook through for a few seconds and enjoy! Delicious!
It’s easy and delicious! I microwave the squash. I add 1 tbsp butter and tbsp olive oil instead of 1/4 c butter to cut down on the fat.
Simple and easy to make. I used olive oil to it healthier in place of the butter and simply sauteed the squash over a low fire till golden brown without roasting.
We really liked this. I used green onions instead of cooking onion. It did need more seasoning. I used garlic pepper and organic no-salt seasoning. But taste and season as your family likes.
EXCELLENT! I used miyokos vegan butter as a sub-wow! I’ll be making this again quite a bit
It was so good! I followed the recipe exactly and it came out great. I will definitely be having it again.
Super super yummy! For once I wanted spaghetti squash without the spaghetti sauce, and this was delish. I melted a little more butter because we love butter and I sprinkled some dried basil on top, maybe 1/2 tsp. Very very good.
Simple and good!!!
So easy and very good. I cook my squash in the microwave – cut in half , remove the seeds, rub the squash with olive oil and add salt and pepper. Cook 5 -10 minutes depending on the size.
I just finished the entire recipe (1/2 squash), going back 3 times until it was gone. That’s how good it was! I made it exactly per recipe except for adding fresh rosemary and topping it with shredded mozzarella.
Yummmy!! I love spaghetti squash. This was a great side dish. My kids don’t like squash but that’s okay, more for me. I made this as the recipe says. But I could also see sprinkling a little bit of parmesan on top.
Delish!! Will make it again.
Very good! To save time, I was planning to microwave the squash. Then I read the top reviewers’ comments, and that’s what she did! My squash was small to medium in size, and after poking multiple holes with a knife, I microwaved it about 13 min. Ten minutes should do it. Had to wait 25 min just to slice it because it was so hot. Carefully removed the seeds, and with a fork, got the strands from the squash. The salt and pepper are really needed for flavor; I also added some fresh parsley. I had half of it for a one-bowl meal. Will have the other half another time.
Excellent recipe! Followed you’re recipe except I added a sliced zucchini in it, because I needed to use it. It tasted wonderful. Thank you.
Great!!
I didn’t make any changes to the recipe. We really enjoyed the flavor but find the spaghetti squash turns out mushy.
I added mushrooms to this already awesome side dish, it was really good!
quick, tasty and easy! I made without onions, and it was delicious.
This was a huge hit in our family! We didn’t change a thing and it tasted delicious! Even my kids who don’t like spaghetti squash had seconds! Thank you for sharing!