Tested till perfect Spaghetti Squash with Herb Butter
Spaghetti Squash with Herb Butter
Photography by Matthew Kimura

Spaghetti Squash with Herb Butter

Spaghetti squash, so named because its flesh comes apart in long strands when cooked, gets dressed up in an easy way for a satisfying side dish.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe3 out of 5 based on 77 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1 1spaghetti squash, (3 lb/1.5 kg)
  • 1/4 cup 1/4cupfreshly grated Parmesan cheese

Herb Butter:

  • 3 tbsp 3tbspbutter
  • 1 1large clove garliccloves of garlic, minced
  • 1/4 tsp 1/4tspsalt
  • 2 tbsp 2tbspchopped fresh sage or fresh basil or fresh parsley
  • 1/4 tsp 1/4tsppepper
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Halve and seed squash. Place, cut side down, on lightly greased baking sheet; bake in 400°F (200°C) oven for about 1 hour or until flesh is easily pierced. (Alternatively, microwave, flesh side up and covered with plastic wrap, at High for 15 minutes or until easily pierced.) Using fork, gently scrape cooked strands from squash; transfer to large bowl.

Herb Butter: Meanwhile, in small saucepan, melt butter over medium-low heat; add garlic and salt. Cook for about 5 minutes or until garlic starts to turn golden. Remove from heat; stir in sage and pepper. Pour over squash; add cheese and toss.


Additional information :

Acorn Squash with Herb Butter: Substitute 2 acorn squash, halved and seeded. Bake for about 45 minutes or until tender; brush with Herb Butter. Sprinkle with cheese and return to 400°F (200°C) oven for 5 minutes.


Nutritional Information Per serving: about

cal 120 pro 3g total fat 12g carb 8g
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