Spaghetti Squash with Herbs

  • Servings: 12

Source: Martha Stewart Living, November 1997


  • 1 (7-pound) spaghetti squash, cut in half lengthwise and seeded
  • 6 tablespoons unsalted butter, cut into tablespoons
  • 3 tablespoons finely chopped fresh chives, thyme, or parsley
  • Salt and freshly ground black pepper


  1. Heat oven to 350 degrees. Place squash halves cut side down in a large roasting pan. Add 1 cup water; cover with aluminum foil. Bake until translucent and flesh pulls away from skin, about 50 minutes. Let cool 5 minutes.

  2. Using a fork, separate flesh into strands. Discard skins. In a large bowl, toss together squash, butter, and herbs. Season with salt and pepper. Serve.


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