How to Make Spaghetti Squash Actually Delicious

Written by on in Browse Recipes, by Course, by Diet, Side Dish, Whole 30
Jump to Recipe - Print Recipe

Are you a Spaghetti Squash fan? No? Me neither – until I found this way of cooking it.

I used to gag at the idea of Spaghetti Squash – mainly because it had ‘squash’ in the name. I tried it a few times but was not happy with the taste. It was very “squashy” (you know?) & watery. Yuck.

But I kept trying to make it better because “they say” it is a good vegetable replacement for pasta so I really wanted to like it. Finally, after some trial & error, I found a way of making Spaghetti Squash so that it actually tastes delicious!

Fun foodie fact: did you know that we should really try new foods 15 times before deciding we ‘like’ it or ‘not’. Yes – fifteen – really! Thankfully it didn’t take 15 tries to find a way to make Spaghetti Squash taste good.

Ready for my secret to making spaghetti squash taste amazing…?

… mounds of garlic. Heaping spoonfuls of garlic, with generous amounts of salt & pepper really gets rid of the ‘squashy’ taste!

And to address the watery issue … most recipes I tried initially call for roasting the squash with the cut side down. I could be wrong, but cooking it this way seems to create steam in the squash that can’t escape through the skin & it is more watery as a result.

To reduce the steaming effect, I decided to roast it cut side up & cover with tin foil to keep the garlic safe from direct heat. By poking a steam vent in the foil, the steam can escape & then the olive oil, garlic, & seasonings can do their job.

What to serve with Spaghetti Squash …

The recipe for Roasted Garlic Spaghetti Squash as written below can be used as a side dish to accompany any meal. When we use the plate method & think about balancing the food groups, this would be the non-starchy vegetable that takes up half of our plate.

Also, this is a great way to make “pasta” when you’re eating low carb. Some people love to eat it with red pasta sauce & meatballs. I like to add it right in the same pan with my Classic Shrimp Scampi when it’s done cooking & let the squash soak up the lemon butter garlic sauce. At that point the squash is really just a vehicle for the amazing lemon butter garlic sauce.

Plus it leaves you feeling good! Pasta usually weighs me down & I always have to watch my portions. But that’s never the case with Spaghetti Squash!

Can this recipe be made ahead of time?

Yes! Roasting the squash can take some time so prepping it in advance may work better for your cooking & kitchen workflow. Cook the squash up to 3 days in advance. Refrigerate in an air-tight container. When you’re ready to eat the squash, cover & rewarm in the oven.

Did you try this recipe? Please tell me all about it! I really appreciate all of your feedback & I love seeing your creations! Please leave a review & comment below. And don’t forget to take a quick pic of your creation, and tag This & That on Instagram or Facebook.

Roasted Garlic Spaghetti Squash

Stephanie Ralya
Easy & healthy way to prepare Spaghetti Squash so that the 'squashy' taste isn't overwhelming & the squash isn't too watery.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American, Mediterranean
Servings 2 -4 servings

Ingredients
  

  • 1 medium Spaghetti Squash 2-3 lbs & fits in one hand comfortably
  • 2 T Extra Virgin Olive Oil
  • 2 T Minced Garlic
  • Sea Salt
  • Black Pepper

Instructions
 

  • Preheat oven to 400.
  • Cut the top & bottom ends off of the squash. Cut down the middle lengthwise to make 2 equal halves. Scoop the seeds out of the halves.
  • Place squash halves cut side up in a baking dish. Add the olive oil & garlic to the squash, dividing evenly between the halves. Rub the oil & garlic all over the flesh of the squash. Season generously with salt & pepper. Cover the dish with foil after ripping or cut a small steam vent in the center of the foil.
  • Roast for 35-45 minutes, until squash is fork tender all over.
  • Remove from oven & let cool enough to handle. Remove the “spaghetti” from the side using a fork to detach them from the skin. Toss the strands to mix the garlic & seasoning throughout.
  • Serve immediately or store for up to 3 days in the fridge.
  • Enjoy!
Keyword easy, garlic, healthy, roasted, simple

[sibwp_form id=2]

2 Comments

Comments are closed.