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

A simple stove-top alternative to microwaving spaghetti squash, this basic recipe yields moist and tender results.

Everyday Food, January/February 2004

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Servings:
8
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Ingredients

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Directions

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  • 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