New This Month

Spaghetti Squash with Garlic


Serve this squash in place of pasta or with our Chicken Meatballs in Tomato Sauce.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2005


  • 2 spaghetti squash (2 pounds each)
  • 2 tablespoons olive oil
  • 2 cloves garlic, slivered
  • Coarse salt and ground pepper


  1. Preheat oven to 400 degrees. With a fork, prick squash in several places. Place on a rimmed baking sheet; bake until soft to the touch, about 1 hour.

  2. When cool enough to handle, halve squash crosswise. Scoop out seeds; discard. Scrape flesh into strands.

  3. In a large skillet, heat oil over low heat. Add garlic; cook until fragrant and just starting to color, about 5 minutes. Add squash; season with salt and pepper. Cook, tossing frequently, until squash is very hot, about 5 minutes.

Cook's Notes

Holding squash half over a wide bowl, use a fork to scrape the flesh into long, thin strands.

Reviews Add a comment

  • Barbara L
    5 OCT, 2012
    Mix with pasta ( angel hair or spaghetti ) for a healthier pasta with less calories.
  • johnnadette
    1 MAR, 2009
    Very good, though I was surprised by how much I got out of one squash. They contain more than expected.
  • glorybees7
    10 FEB, 2009
    This is also great if you also toss in some parmesian cheese!