Rating: 3.68 stars
85 Ratings
  • 5 star values: 16
  • 4 star values: 39
  • 3 star values: 21
  • 2 star values: 5
  • 1 star values: 4

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

Everyday Food, January/February 2005

Gallery

Recipe Summary test

prep:
15 mins
total:
1 hr 15 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Advertisement

Reviews (3)

85 Ratings
  • 5 star values: 16
  • 4 star values: 39
  • 3 star values: 21
  • 2 star values: 5
  • 1 star values: 4
Rating: Unrated
10/05/2012
Mix with pasta ( angel hair or spaghetti ) for a healthier pasta with less calories.
Rating: Unrated
03/01/2009
Very good, though I was surprised by how much I got out of one squash. They contain more than expected.
Rating: Unrated
02/10/2009
This is also great if you also toss in some parmesian cheese!
Advertisement