Butter And Herb Spaghetti Squash Recipes

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GARLIC-HERB SPAGHETTI SQUASH



Garlic-Herb Spaghetti Squash image

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Put 1 halved, seeded spaghetti squash in a microwave-safe dish; add 2 tablespoons water, cover and microwave until tender, 16 minutes. Let cool slightly, then scrape into strands with a fork into a bowl. Cook 2 sliced garlic cloves in olive oil until golden. Add to the squash along with 2 tablespoons each chopped parsley, chives and pickled cherry peppers; toss. Season with salt and pepper.

ROASTED SPAGHETTI SQUASH WITH PARMESAN AND HERBS



Roasted Spaghetti Squash with Parmesan and Herbs image

Serve this versatile side dish alongside baked pork chops or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 9

2 1/2 tablespoons unsalted butter
2 shallots, diced small
2 garlic cloves, minced
1 teaspoon chopped fresh thyme leaves
3/4 teaspoon chopped fresh rosemary leaves
6 cups Simple Roasted Spaghetti Squash
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan
Kosher salt and freshly ground pepper

Steps:

  • In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper.

Nutrition Facts : Calories 108 g, Fat 6 g, Fiber 3 g, Protein 2 g, SaturatedFat 3 g

HERBED SPAGHETTI SQUASH



Herbed Spaghetti Squash image

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 5

1 small spaghetti squash, about 2 1/4 pounds
2 1/2 tablespoons butter
2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
  • Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

Nutrition Facts : Calories 144 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 19 milligrams, Sodium 336 milligrams, Protein 2 grams, Sugar 0 grams

SWEETENED SPAGHETTI SQUASH



Sweetened Spaghetti Squash image

Easy sweet squash. I also use acorn and buttercup squash for this recipe. My family loves when I make this.

Provided by JENN_77

Categories     Side Dish     Vegetables     Squash

Time 45m

Yield 4

Number Of Ingredients 4

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons butter, softened
2 tablespoons cold butter
¼ cup brown sugar

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
  • Generously spread the softened butter over the flesh of the squash; lie in the prepared baking dish with the cut sides facing down.
  • Bake in the preheated oven for 30 minutes. Flip the squash and put about half the butter and about half the brown sugar in each of the cavities of the squash halves. Return to the oven until the outer shell is soft, about 10 minutes more. Spoon the flesh of the squash into a bowl to serve.

Nutrition Facts : Calories 208.3 calories, Carbohydrate 25.6 g, Cholesterol 30.5 mg, Fat 12.5 g, Protein 1.3 g, SaturatedFat 7.5 g, Sodium 115.4 mg, Sugar 13.3 g

BUTTER AND HERB SPAGHETTI SQUASH



Butter and Herb Spaghetti Squash image

Our family really enjoys this flavorful recipe! I use fresh parsley and chives right from my herb garden. Sooo goood!

Provided by Debbie Sue

Categories     Vegetables

Time 1h5m

Number Of Ingredients 6

1 spaghetti squash
4 Tbsp butter
1 Tbsp fresh chopped parsley
1 Tbsp fresh chopped chives
1/2 tsp salt
1/4 tsp pepper

Steps:

  • 1. First you need to cook the spaghetti squash. Cut the squash in half lengthwise, and place cut side down in a baking dish. Add about 1/2 inch of water, and cover with foil.
  • 2. Bake at 375 degrees, for 1 hour. Squash is done, when it's tender when pierced. Remove the seeds with a spoon.
  • 3. Take a fork to separate the strands of the squash, and place in a bowl. (These steps can be done ahead of time, then chill until ready to proceed with cooking.)
  • 4. Melt the butter in a pan, add the squash, chives, parsley, salt and pepper. Mix well, and heat through. Enjoy

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2010-09-28 1/4 cup finely minced parsley or other fresh herb; 1/2 teaspoon salt or to taste; 1/4 cup shredded parmesan cheese; Instructions . Preheat oven to 375F. Pierce …
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  • 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, place squash halves cut side down, and bake for an additional 10 minutes.
  • To serve 4 people, you'll use about 4 cups of the spaghetti squash strands. 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 - but if you like it softer, cover the pan and cook 2 more minutes.


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  • Add lemon juice, lemon zest, white wine, Dijon mustard and red pepper flakes and bring to a boil. Reduce heat and allow sauce to simmer until the spaghetti squash has finished baking.
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  • Cut the squash in half lengthwise and take out as many seeds as you can. Put it in a baking dish cut side down, adding a little water to the dish so the squash doesn't dry out. Cover the dish with foil wrap and bake it in a 375ºF oven for 30 to 40 minutes or until the squash is tender.
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