Easy spaghetti squash recipe that pairs well with anything!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 small spaghetti squash, halved and seeded
- 2 ½ tablespoons butter
- ½ tablespoon chopped fresh chervil
- ½ tablespoon chopped fresh basil
- ½ tablespoon chopped fresh parsley
- ½ tablespoon chopped fresh sage
- ½ tablespoon chopped fresh chives
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Place spaghetti squash halves cut-sides down in a baking dish and add enough water to come 1/2-inch up the sides of the baking dish. Cover with aluminum foil.
- Bake in the preheated oven until the squash can easily be pierced with a sharp knife, about 45 minutes. Turn squash over, cover with foil again, and continue to cook until the squash is very tender, about 15 more minutes. Remove from the oven, uncover, and allow to cool slightly. Using a fork, gently pull the strands of squash away from the peel and place into a bowl.
- Melt butter in a skillet over medium heat. Add spaghetti squash strands, chervil, basil, parsley, sage, chives, salt, and pepper and cook until flavors are combined and heated through, 2 to 3 minutes.
- You need about 2 1/2 tablespoons fresh mixed herbs total, but feel free to use a different variety of herbs or mix up the ratio.
Reviews
This is an excellent way to use spaghetti squash. It’s a top shelf side dish. I cooked the squash in the instant pot (10 minutes on high pressure with one cup of water) with Jeffrey Eisner’s recipe from his blue light cookbook, scraped it from the both shells, then used the saute function of the instant pot on low, then high to finish it in the instant pot. I used a ton of herbs from our herb garden, and besides salt, pepper, and ghee, also added some veggie seasoning we enjoy from Costco. Subtle, but delicious!
This was delicious. Easy to make. Loved the combo of fresh herbs. Did not have chervil, used dill instead. Baked squash for 40 mins . Did not cover and did not cook additional. Used vegetable stock instead of water. Loved it…will definitely make again.
Simple and yet so very tasty! Will make again