I gotta say, big squash is intimidating. It’s heavy, hard to peel, hard to cut (hack saw anyone?) and hurts when you drop the bastard on your foot *!@#!*%Y&!!!
But how can you resist that sunshiney-happy-yellow? It will be one of the easiest vegetable dishes you can make. I cook the long strands like I do spaghetti (well, why not!?) and toss it with garlicky butter and shower with parmesan cheese.
In reality, as intimidating as a squash looks, it’s strangely simple to cook. Just plop it on a baking sheet and pierce a few times all around with a sharp paring knife or bamboo skewer. No cutting, no peeling, no marinating, no massaging. Just plop. And carry it to your oven. WITHOUT tilting the pan and dropping it on your foot. According to commenters below…you could also microwave the sucker for a few minutes, slice in half and roast cut-side-down for 30 minutes.
Bake 375F for about an hour. Just until you can pierce it easily without resistance with a knife.
Let it cool, then slice open and rake out the seeds. Then use your fork and scrape away….oooh lookie lookie at those pretty strands. If it seems really hard to scrape out the squash, return to the oven for another 10 minutes. The squash shouldn’t be mushy — taste it — it should still have a nice, slight crunch.
1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced
1/4 cup finely minced parsley (or basil)
1/2 teaspoon salt (or to taste)
1/4 cup shredded parmesan cheese
Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape).
Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.
Cut squash in half, lengthwise. Use a fork to remove and discard the seeds.
Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.
Heat a large saute pan with the butter and the garlic over medium-low heat.
When garlic becomes fragrant, add parsley, salt and spaghetti squash strands.
Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt.
The spaghetti squash should have a slight crunch (i.e. not mushy) – but if you like it softer, cover the pan and cook 2 more minutes.
You can find complete recipes of this Baked Spaghetti Squash with Garlic and Butter Recipe in steamykitchen.com