Sauteed Spaghetti Squash

Name: Sauteed Spaghetti Squash
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4–6
Ingredients: 1 spaghetti squash (approx 3 lb/1.5 kg); 1 cup water (approx); 3 tbsp unsalted butter (approx); kosher salt (to taste); 1/4 tsp nutmeg (or to taste); 1/4 cup freshly grated Parmesan cheese

4.9 out of 5 · 5 ratings

Active time: 30 min

Total time: 60 min

Serves: 4–6

This fantastic side dish is first baked then separated into its natural spaghetti-like strands. It is then sautéed with butter, nutmeg and Parmesan cheese.

Chef's notes

Sautéed spaghetti squash makes a great side with chicken, pork and also fish. It is even a great canvas for sauces such as tomato sauce.

Steps

Preparing the Spaghetti Squash

Ingredients

1 spaghetti squash (approx 3 lb/1.5 kg)

To prepare the squash, carefully cut it in half lengthwise. Using a large spoon, scoop out and discard the seeds.

Baking the Squash

Ingredients

1 cup water (approx)

Place the squash cut-side down onto a lightly-greased baking sheet. Add about a half an inch of water to the pan. This is just to help steam the squash. Bake in 400°F (200°C) oven for about 45 minutes to an hour.

Testing the Squash for Doneness

To test the squash for doneness, lightly press the skin and flesh. As soon as it starts to feel a bit soft to the touch and your finger leaves a slight indent, it is done. Remove from the oven, flip over and let cool for a few minutes.

Removing the Flesh

Once the squash is cool enough to handle, use a large spoon and gently remove the flesh. Work from side-to-side to scoop it out. Many people use a fork to do this by scraping the squash across the grain, but this tends to break up the strands.

Separating the Squash

Once all of the flesh has been removed, gently break up any really large pieces of squash.

Rinsing the Squash

Rinse the squash under cold, running water and gently separate the strands with your fingers. Once done, drain the squash well to remove any excess water. Rinsing the squash in water helps to remove any excess starch. It also helps to nicely separate the strands of squash.

Sautéing the Squash

Ingredients

3 tbsp unsalted butter (approx)
kosher salt (to taste)

Heat a large, non-stick pan over medium heat. Add a bit of butter, followed by a few handfuls of the squash (better to cook this in batches, so that the squash will sauté or fry, rather than steam). Let the squash cook without touching it too much, as you don't want to break up the strands too much.

Finishing the Squash

Ingredients

1/4 tsp nutmeg (or to taste)
1/4 cup freshly grated Parmesan cheese

Once the squash starts to heat through and take on just a touch of color, gently toss. Grate a bit of fresh nutmeg and parmesan cheese over the squash. Let cook for a few more minutes or until the squash is nice and hot. Taste for seasoning and then serve immediately.

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4 Comments

Rod R • November 7, 2011 at 02:12AM

I did not think I was a squash man, I was so wrong. This is to die for. After I sauteed the squash , I served it in the skin with a little Parmesan on top. Next time I will add some ragu to the squash. There were no leftovers so I don't know if it will reheat or store well? Thanks Rouxbe!

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Dawn T • November 7, 2011 at 04:45AM

Glad you liked the dish. As for storing and reheating it, it does store quite well. It just needs to be drained well if you are going to saute it later as it does release quite a bit of moisture. As for reheating it, it can be either sauteed, steamed or even microwaved. Hope that helps. Cheers!

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Tamiko C • October 29, 2012 at 12:07AM

So I followed the recipe except I did not have any parmesan cheese and I decided not to add any salt. Can I just say this was GREAT!!! I'm with Rod on this one, the spaghetti squash is reallyl good. I definitely felt like I was eating spaghetti (which is very good since I cannot have pasta). I was wondering if I could get away with not doing the saute portion of the prep but I am so glad I did. I think the saute in butter (Smart Balance for me) gave it just the flavor I needed. I served it alongside a beef shortrib that was slow cooked in crock pot. Yummy. I see that this will be a new go to veggie for me. And thanks for the storage tip. I let it drain very well and have placed the additional in a container in the frig. Will use it on Tuesday as the "vasta" for my tomato sauce. I'm so excited to have found a way to feel like I am having spaghetti again. Thanks Rouxbe and Rod R.

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Cindy K • October 2, 2017 at 11:50PM

This was a very tasty dish. The addition of the Parmesan & nutmeg really makes it. (I didn't grate fresh, but used shredded.) The squash really soaks up the butter, for a nice creamy taste.

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4 Comments

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