Spaghetti Squash with Basil and Parmesan

by Julia Robarts on January 15, 2014

in Salads/Sides

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Today we’re talking spaghetti squash, and we’re dressing it up with basil and parmesan.

It’s a bit of a kooky vegetable. If you’ve never had the pleasure, allow me to describe. Picture bright yellow Silly String. Put it on a fork, and give it a taste. It’s got a flavor a bit like summer squash, but, even cooked, has a subtle crunch similar to shredded apple.

How do you cook it? Roasting it in the oven is quite common, and a fine option if you’ve already got the oven going anyway. I prefer to microwave it - done in just 8 minutes, and with no difference in taste, in my opinion. The biggest challenge is slicing it in half, for which you need a sharp chef’s knife, a strong wrist, and a little bit of luck.

What the heck do you DO with it? Anything! It’s completely versatile. It’s the perfect nutrient-packed, gluten free substitute for spaghetti, stands up to the heat in casseroles, and is pretty as a picture as a side dish.

See?Spaghetti Squash with Basil and Parmesan -- Juggling With Julia

Sunday night I had many a project going on in the kitchen for Sunday Supper, including oven “fried” haddock, homemade tartar sauce, and whipped potatoes for my nephew to ensure there was one thing he would love. I needed a quick side dish to complete the menu. With 3 cups of cooked spaghetti squash all ready to go in the fridge, I decided to jazz it up with a little garlic, basil, and parmesan.

The results were just delightful. Savory, with hints of garlic and the sweet aroma of basil. It was a huge hit. I couldn’t wait to photograph the leftovers in the daylight the next day. (Natural light makes for much better food photos. I have learned that. You need only look at the photos from my first couple of months blogging to see how far I’ve come.)  I hurried home to get my hands on the leftovers, only to find they’d already been devoured, leaving me simultaneously pleased and dismayed.

I’m a complex person that way.

So, while you are stuck with mediocre photographic representation of this sunny side dish, I’m very happy to share this easy and quick (if you already have the spaghetti squash cooked) recipe. Enjoy!

Spaghetti Squash with Basil and Parmesan -- Juggling With Julia Spaghetti Squash with Basil and Parmesan -- Juggling With Julia

Spaghetti Squash with Basil and Parmesan
Serves 6-8

Prep time: 5-10 minutes (with previously cooked squash)     Cook time: 5 minutes

3 cups cooked spaghetti squash
2 tablespoons butter
1 teaspoon chopped garlic
2 tablespoons chopped fresh basil
1/2 cup grated Parmesan

Melt butter in a saucepan over medium heat. Add garlic and sauté one minute. Do not let it burn, or you’ll have to start over! Add spaghetti squash and basil and toss over heat until warmed through. Turn off heat, add Parmesan and mix it through. Cover to keep warm until serving time.

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{ 8 comments… read them below or add one }

Crystal @ Simply Playful Fare January 20, 2014 at 12:11 pm

This looks awesome! I tried spaghetti squash for the first time before Christmas, and I really liked it! I will be sure to give this recipe a try! :)

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Julia Robarts January 20, 2014 at 12:30 pm

Great! It was a big hit here :)

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Tina @ Tina's Chic Corner January 16, 2014 at 2:42 pm

I’ve always wanted to make spaghetti squash. I had it at a restaurant and it was delicious. I’ve never tried to make it at home, but I’d love to with your recipe. It looks so good! :)

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Julia Robarts January 16, 2014 at 4:01 pm

Go for it. Report back with results :)

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Joanna January 16, 2014 at 2:07 pm

This is a great post and great vegetables that I don’t cook it too often. Your recipe is simple but I am sure is full of flavor not to mention health factor!

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Julia Robarts January 16, 2014 at 2:23 pm

Thanks, Joanna! I’m surprised you don’t grow this type of squash yourself!

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Laura January 16, 2014 at 1:12 pm

if you were going to roast it in the oven what temp and how long?

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Julia Robarts January 16, 2014 at 2:22 pm

Hi Laura – depends on the size of the squash, but you just slice it in half lengthwise, scoop out the seeds, brush with olive oil, and roast at 375 for about an hour. It’s done when you can pull the strands away easily with a fork. If it starts to brown I the top just cover with foil.

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