Rating: 3.88 stars
17 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

This simple stove-top method is a great alternative to microwaving or roasting spaghetti squash. Our basic recipe calls for cooking the whole squash in water and yields moist and tender results. Once it's cooked, let it cool then halve the squash and remove the seeds, scoop out the strands and drizzle with butter and oil, then toss with herbs and Parmesan and top with ricotta cheese or use in your favorite spaghetti squash dish.

Everyday Food, January/February 2004

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Recipe Summary

Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large stockpot of water to a boil. Add squash, and weigh down with a heatproof plate or bowl (to keep squash submerged). Return to a boil. Reduce to a simmer, and cook, covered, until tender when pierced with the tip of a knife, 30 to 45 minutes. Use tongs and a clean kitchen towel to remove from boiling water. Let stand until cool enough to handle. Halve lengthwise, scoop out seeds, then remove squash in strands using a fork to pull or scrape out.

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  • Mound squash on a serving platter. Drizzle with oil, and dot with butter. Season with salt and pepper, sprinkle with herbs and Parmesan, and top with a dollop of ricotta cheese. Serve immediately.

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Reviews (1)

17 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
11/09/2008
45 minutes is preferable Add olive oil, salt, pepper, feta cheese and basil