Ina Garten Spaghetti Squash Recipe
Love cozy fall meals? This Ina Garten Spaghetti Squash Recipe is your new go-to. It's simple healthy and full of flavor. Roasted squash turns into tender strands like pasta.
Ingredients
- 2 medium spaghetti squash about 3 lbs total
- 3 tbsp olive oil divided
- 4 garlic cloves minced
- 4 tbsp unsalted butter
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley chopped
- Salt and black pepper to taste
- Optional: 1/4 tsp red pepper flakes for heat
Instructions
Preheat and Prep the Squash
- Heat oven to 400°F (200°C). Line a baking sheet with parchment. Cut squash in half lengthwise. Scoop out seeds with a spoon. Rub cut sides with 1 tbsp olive oil. Season with salt and pepper.
Roast Until Tender
- Place squash cut-side down on the sheet. Roast for 40-45 minutes. It's ready when a fork pierces easily. Skin softens too. Let cool 10 minutes. This step brings out sweet flavor.
Scrape into Strands
- Flip halves over. Use a fork to scrape flesh. It pulls into spaghetti-like strands. Transfer to a bowl. Keep warm. Discard skin. This fun step makes it feel like magic.
Make Garlic Butter Sauce
- Heat 2 tbsp olive oil and butter in skillet over medium heat. Add minced garlic. Sauté 1-2 minutes until fragrant. Don't burn it. Stir in red pepper flakes if using.
Toss and Finish
- Add squash strands to skillet. Toss to coat in sauce. Cook 2 minutes. Stir in Parmesan and parsley. Season with salt and pepper. Serve hot. Sprinkle extra cheese on top.
Notes
- Choose firm squash with dull skin for best texture.
- Poke holes in whole squash before cutting to vent steam.
- For vegan version, swap butter for more olive oil and use nutritional yeast.
- Add cooked chicken or shrimp for protein-packed main dish.
- Try lemon zest in sauce for bright, fresh twist.
- Microwave halves 5 minutes first if in a rush—cuts roast time.
- Double garlic for bold flavor lovers.